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Marbled apricot cake with raspberry cream

Marbled apricot cake with raspberry cream



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For the beginning I prepared the countertop.

I separated the egg whites from the yolks.

In a saucepan I put the sugar with the 5 tablespoons of water and lemon juice.

As long as I mix the egg whites with a pinch of salt (in fact, I prefer to beat them with a spiral), I put the sugar syrup to boil. It will have the consistency of honey when it is ready.

When I obtained a firm foam from the egg whites, I poured the hot syrup into a thin thread, still mixing.

I obtained a consistent and glossy foam.

I added the yolks one by one with the help of a tel.

Then I incorporated the flour mixed with baking powder and finally the oil.

I mixed some of the composition with cocoa.

I washed the apricots and took out the seeds. I preferred not to put them with sugar, but if you don't like their sour taste after baking, you can give them sugar.

I put baking paper in the tray and put the two compositions alternately.

I placed the apricots on top.

I put the tray in the oven, the first 15 minutes at 200 degrees, then I reduced the heat to 180 degrees. I left it for another 25 minutes.

However, it is useful to check with a toothpick after 30-35 minutes if it is baked.

I let the countertop cool, meanwhile I prepared cream.

I mixed the whipped cream and mixed it with the raspberry jam.

I put the cream over the cake and then I scraped the chocolate and decorated it with candies.

Leave it in the fridge for at least an hour. It is much tastier cold.

Good appetite !!!!


Fruit tart and vanilla cream recipe

Vanilla cream blends perfectly with most. Today we delight you with a light and refreshing summer dessert: tart with peaches and vanilla cream. The aroma, flavor and fragrance of peaches will suit you. Well, my idea was for the subtle vanilla flavor to be complemented by the shock, springy and fresh. Vanilla pudding: prepare the pudding according to the instructions on the envelope. 3 days ago & # 8211 See also Mini-recipe with vanilla cream and strawberries! The yogurt and apricot cake is the kind of slightly moist cake with. May Tart with tender dough, vanilla cream and fruit. If you like this recipe, fruit tart and vanilla cream. Calories: 353 Fruit tart & # 8211 sweet summer treat & # 8211 PetitChef.

Apricots, cherries, nectarines and peaches are among the favorite fruits for tarts. Strawberry Tart Dessert Recipe Tart with vanilla cream and strawberries. Ingredients for Tart with vanilla cream and apricots.

Fruit mini tarts with vanilla cream Fruit tarts summer dessert cool dessert berries exotic fruits.


Marbled Cherry Cake

Marbled Cherry Cake is a quick dessert that is very easy to prepare. Like the Quick Cherry Cake, this dessert delights us with its color and good taste. I invite you to test the recipe, the little ones love it!

Preparation time:

Servings:

Ingredient:

Preparation instructions

Cocoa is mixed with water (3 tablespoons).

Separate eggs. Mix the egg whites with a pinch of salt.

Add the sugar (gradually) and mix until completely dissolved.

Mix the yolks with the oil, baking powder, lemon juice and vanilla sugar.

Mix the composition for 1 minute, mix it lightly with the egg whites.

Add flour and mix gently until incorporated.

The composition is divided into two parts. Part of the composition is mixed with cocoa.

In a tray lined with baking paper we alternately place layers, a layer of white composition, a layer of cocoa composition. The same technique is used at Marbled check (recipe) .

Mix the cherries with breadcrumbs and spread them on the surface of the cake, lightly pressing on each

After baking, Marbled Cherry Cake leave to cool completely and portion into 20 pieces.

Enjoy your meal !


CHOCOLATE AND APRICOT CAKE

Chocolate and apricot cake it is the perfect delight for the beginning of summer. It is easy to prepare, and the taste is sensational.

It is a kind of blackberry with apricot glazed with chocolate, which turns into the best cake with chocolate and fruit, being aesthetic at the same time.

It is a sweet and sour cake, perfect during the summer. It's very, very easy and finishes faster than you think.

The chocolate and apricot cake is simple, with a fluffy, airy, slightly moist top, which will conquer anyone. I think this recipe is fabulous. You do it the first time and do it again the second day and the third day. That's because you're not tired.

You will want to take advantage of the ripe apricot season, their sweetness and fragrance.

This after you ate a few simple kg, because only now, in summer, they are tasty and I say this taking into account the fact that they are in the supermarket all year round, then you did nectar or apricot jam and, last but not least, apricot dumplings.

Of course, I would recommend other apricot cakes that those who tried them really appreciated: pandispan with apricots, white chocolate and almonds or marbled cake with apricots and coconut & # 8211 I am really proud of this is my invention (an inspiration for the moment) and I saw that many copied it & # 8230 It is proof that they liked it and wanted to carry on the recipe, even if they never said where they were inspired by.

Returning to the chocolate and apricot cake, I invite you to try it too and enjoy the delicacy and sensual taste of this cake.

Because I used chocolate as icing, I didn't want to use extravagant decorations. Just one mint leaf is enough. The chocolate and apricot cake is beautiful anyway.

I made the chocolate and apricot cake for the first time for my family. My neighbor Monica happened to come to me and I only had the corners of the cake. Harry had taken care to eat the most beautiful cubes.

I offered him the coffee I had and he really liked it. The next day he gave me a bag of apricots as a gift, and I quickly turned some of them into two cakes. One for her, one for us. Ours ended just as quickly, and in the evening when unexpected guests came, we had nothing to offer but fresh fruit.

It's about as good. And I think you will come to the same conclusion with me when you try the chocolate and apricot cake.

Here is the list of ingredients and how to prepare the chocolate and apricot cake.

INGREDIENT:

For the countertop:

50 g black cocoa powder

100 g of Dr. Oetker fresh cream (or greasy and thick cream).

100 g dark chocolate chopped very small cubes

For the filling:

For topping:

60 ml liquid cream (whipped cream)

1 tablespoon butter at room temperature

Melt the butter in the microwave or in a kettle, then let it cool. Mix in a bowl flour with a pinch of salt, sugar, vanilla sugar, baking powder, cinnamon and cocoa until the composition is homogeneous.

Mix eggs in another bowl until they double in volume, then put the rum and melted butter over them. Pour eggs with butter over the solid ingredients and mix with a spoon. We incorporate fresh creams.

Add the chopped chocolate and mix.

Pour the composition into a tray lined with baking paper. Cut the apricots in half, remove the seeds, put each half through the flour, then arrange it over the dough in the pan.

Bake the cake at 180 ° C for about 30-45 minutes (until it passes the toothpick test). We take it out and let it cool on a grill.

Melt the milk chocolate in a bain-marie, remove from the heat and add the liquid cream (whipped cream). Mix well, then add the butter. Let the cream cool for 15-20 minutes, then mix it again and spread it over the cake.

Let the cake cool for about an hour, then we can cut it into cubes and serve.


A delicious summer dessert: yogurt and raspberry cake

We are in the raspberry season, and desserts prepared with this sweet-sour ingredient would only be suitable for the whole family. Today we present you the recipe for a delicious yogurt-based tart, which will heat up your cravings even more!

Ingredient:
300 g Greek yogurt
500g of raspberries
250 g flour
2 eggs
6 tablespoons sugar
125 g butter
1 tablespoon baking powder
150 g of almond flakes

For the cream:
250 g cream cheese
2 eggs
3 tablespoons sugar

Method of preparation:
1. Before you start the cake, leave all the ingredients at room temperature so that they all have the same temperature.

2. Mix the diced butter with the sugar, then add the eggs one at a time. In another bowl, mix the flour with the baking powder and then sift over the cream obtained. Add the yolk and mix.

3. Grease the baking dish with butter and season with almond flakes.

4. Pour the dough into the baking tray. In another bowl, mix the cream cheese well with the 2 eggs and the 3 tablespoons of sugar and add it over the composition in the pan and add the raspberries on top. Put in the oven for 50 minutes.


Marbled apricot cake

Scented and meaty, sweet and sour at the same time, apricots are among the stars of the season and it would be a shame not to take advantage of them in all possible ways: raw, put in cakes and pies, made into compote or preserved in the form of jam. In terms of cakes, you can go for the classic version, of simple fluffy pandispan, with or without a layer of meringue on top (find HERE the recipe with peaches and just replace the fruit), or you can try the version I propose today, marbled cake. The bitter taste of cocoa powder goes great with the taste of ripe apricots, and to complete the & # 8220marriage & # 8221 we call for help a little almond essence. We get, quickly and quite simply, a cake that is not only delicious, but also looks good.

If you want, you can peel the apricots thinly by scalding for 2-3 minutes. I left them as such, because I didn't want them to lose their shape. You should also know that I used a 23 & # 21536 cm tray and that, from the quantities below, 15 cubes of cake came out.

Ingredient:
& # 8211 eggs 4 pcs.
& # 8211 flour 375 g
& # 8211 baking powder 1 sachet
& # 8211 sugar cough 200 g
& # 8211 butter (80% fat) 170 g !! at room temperature
& # 8211 vanilla essence 1 tsp
& # 8211 almond essence 1 teaspoon
& # 8211 black cocoa 30 g
& # 8211 whole milk (3.5% fat) 225 ml
& # 8211 apricots 8 pcs. (550 g)
& # 8211 a pinch of salt

Preheat the oven to 180 degrees Celsius, grease the pan with a little butter and dust it with flour. Sift the flour into a deep plate and mix with the baking powder and salt. Put the soft butter in a bowl and mix it with the caster sugar until you get it like a cream. Add the vanilla essence and the almond essence, then incorporate, one by one, the eggs. Be careful not to put the next egg until the first one is perfectly incorporated! Add flour and milk, alternately. At the end, you will have a homogeneous dough and suitable as a firmness.

Divide it in two, and put cocoa in one of the parts. Unwrap the apricots in half and, if necessary, wipe them well with water (by dabbing with paper napkins. Put a simple dough with a spoon, taking care to leave space between the dough & # 8221. In the open spaces, put then the cocoa dough Make a few spoonful movements from one end of the tray to the other so that the two types of dough combine a little.

Put the tray in the oven and leave for 35-40 minutes or until the cake passes the toothpick test (if you prick it with a toothpick, it comes out clean). Allow the cake to cool completely before cutting and removing from the pan. If you want, you can powder the cake with powdered sugar (I left it as such to see better the black and white combination and not to make the cake too sweet).

Calories: 263 kcal / 100 g or 283 kcal / cube of cake.


Unbaked cake with yogurt and blackberries

I like cakes without baking and I know that they are very good looking but this cake without baking is at the highest possible level. Ignoring the divine taste given by the combination of flavors, the cake without baking with yogurt and blackberries is impeccable in appearance.

Often the simple things are the most beautiful and here this is fully applied. If you ask a child to prepare the cake without baking with yogurt and blackberries, be sure that he will succeed. That is, this cake is very simple to prepare so that a child could make it. It's not the kind of homemade cake to keep an eye on from bain marie eggs to make sure it doesn't turn into an omelet and you don't even use the oven, a super bonus for hot days.

The first time I made this cake without baking I used cherries. I was very pleased with the result and I will probably post that recipe on the blog but now we move on to & # 8221 How to make a cake without baking with yogurt and blackberries & # 8221


Apricot and yogurt cake

We receive from Cati o apricot cake which you must also try. It is fluffy and fragrant and is very easy to prepare.

Apricots can be replaced with other seasonal fruits, such as: nectarines, peaches, cherries, raspberries, etc.
Recipe of apricot cake it needs to be saved, it could become your family's favorite cake.


I can't help but put these titles in French, I'm so attached. Raspberries are among my favorite berries, and any cake with vanilla cream and raspberries is more than welcome. Vanilla and raspberry tart is one of the most popular tarts you have. Pour the composition into a bowl and cover the cream with foil. Pavlova cake with raspberry and vanilla cream Summer Desserts, Check, Recipes. Mini-pavlova z owocami Unbaked Desserts, Cake Recipes, Recipes.

Dacquoise with raspberries and vanilla cream. When it comes to cakes, I'm always tempted to try something new like this daquoise.


Method of preparation

& bullOuale beat vigorously with brown sugar, vanilla sugar and a pinch of salt. Add by alternating coconut oil and milk.

& bullAfter they have incorporated well, add the sifted flour together with the baking powder and the lemon peel.

& bullPour the dough obtained in a tray lined with parchment paper.

& bullThe fruits cleaned and drained of juice, spread over the dough, then sprinkle with almond flakes.

& bullInsert the baking tray in the preheated oven, over high heat for approx. 10 minutes, then on the right heat for approx. 30 minutes.

& bullAfter passing the toothpick test, remove the tray from the oven, leave to cool in the pan and then powder with vanilla powdered sugar.


Preheat the oven to 175 degrees and prepare the ingredients. Remove the seeds from the cherries and let them drain.
Mix eggs with sugar, vanilla essence and a pinch of salt.
Mix well until the composition turns white.

The flour is mixed with baking powder and added lightly to the egg composition, alternating with milk and oil.
Mix lightly with a whisk or spatula.

Take a tray and line it with baking sheet.
Pour the composition into the pan.

Put the tray in the oven and bake the cake for 20-25 minutes at 175 degrees.