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Vanilla cream cake, cheese and peaches

Vanilla cream cake, cheese and peaches


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Countertop: Separate the eggs, mix the yolks with the sugar until they turn white, add the oil. Add flour, cocoa, baking powder and essence, mix. Cut the peach into cubes and add it as well. Beat the egg whites with a pinch of salt. We incorporate them in the above composition, with the help of a palette. Wallpaper a 24/37 cm tray with baking paper, pour the composition and level it. Put the top in the hot oven, at a suitable temperature for 18-20 minutes. We do the test with the toothpick and when it is ready, we take it out of the oven and let it cool.

Cream: In a bowl, mix the starch with the sugar and a little milk, until the starch is well dissolved. We boil the rest of the milk, when it boils, turn the heat to low, we put the mixture with starch. Turn the heat to the right, stirring constantly until it thickens like a pudding. We take the cream off the heat, put the butter and incorporate it well. Cover the cream and let it cool. Cold cream is mixed with foam. Mix the cold vanilla cream a little, add the cottage cheese, powdered sugar, essence and mix lightly. Add the diced peaches, mix them lightly with a spatula, then put 2-3 tablespoons of the whipped cream. We will get a frothy cream. We put the cold countertop on the baking paper, face down. We put the cream, we level it. Put whipped cream over the cream, spread it with a spatula. Sprinkle grated chocolate on top. Put the cake in the fridge for 3-4 hours, then portion it and serve. Enjoy your meal!


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Cream cheese and vanilla pudding

Cream cheese and vanilla pudding from: eggs, water, sugar, flour, cocoa, baking powder, baking paper, cottage cheese, butter or cream margarine, powdered sugar, vanilla sugar, lemon peel, yellow carbonated soft drinks (orange / peach ), vanilla-flavored pudding

Countertop ingredients:

  • 16 eggs
  • 6 tablespoons water
  • 12 tablespoons sugar
  • 10 tablespoons flour
  • 3 tablespoons cocoa
  • 1 sachet of baking powder
  • baking paper for the tray.

Ingredients for cream cheese:

  • 500 g sweet cow's cheese
  • 200 g butter or margarine for creams
  • 300 g powdered sugar
  • 1 yolk
  • 1 sachet of vanilla sugar
  • 1 teaspoon grated lemon peel

Glaze ingredients:

  • 350 ml yellow carbonated soft drinks (orange / peach)
  • 1 sachet of vanilla pudding powder
  • 2 tablespoons sugar

Method of preparation:

Separate the egg whites from the yolks. Mix the egg whites with a pinch of salt. Mix the yolks from the 6 eggs with the sugar and the 6 tablespoons of water. Add the sifted flour to the mixed yolks and mix with the baking powder and cocoa, interspersed with the egg white foam.

Stir gently from bottom to top with a spatula until smooth. Bake the top in the tray lined with baking paper in the preheated oven until it passes the toothpick test. Remove the countertop from the tray, remove the baking paper and place the countertop on a cake plywood.

For the cream cheese, mix the soft butter with the powdered sugar, vanilla, egg yolk, grated lemon peel. Gradually add the cottage cheese until smooth and frothy.

Spread the cream on the counter with a wide-edged knife. Mix the pudding powder with the sugar, gradually put the carbonated drink and put the mixture on low heat until it boils and thickens a little.

Let the icing soften for 1-2 minutes, not hot, but warm, then spread it with a knife (with quick movements) over the cream cheese. After the icing has cooled and hardened, you can cut the cake into long, rectangular slices with a knife dipped in hot water before making a cut.


Cheesecake cake for coffee

1. Preheat the oven to 175 degrees C. Grease a pan.

2. Beat 1 cup sugar, 1/2 cup butter and 1 egg in a bowl until a cream is formed. Add sour cream and vanilla extract and mix well. Add 3 cups of flour, baking soda and baking powder until a sticky dough is formed. Put half of the dough in the prepared tray.

3. Mix cream cheese, 1/2 cup white sugar and 1 egg in another bowl. Add the composition over the dough, then put the second half of the dough over the cream cheese mixture.

4. Put the pecans, brown sugar, 1/3 cup flour and 1/3 cup butter in a bowl and mix well. Sprinkle over the dough.

5. Bake for about 45 minutes, until a toothpick inserted in the center comes out clean.

You have to see it too.


For the top: sift the flour, add the cold butter, and knead with your fingertips quickly so that the butter does not melt, until you get a crumbly consistency. In the middle of the mixture add the yolks, the two tablespoons of oil, powdered sugar, and mix again. If necessary, add a little cold water as needed (see video for the consistency of the dough).

After we finish making the dough, we put it in the fridge for 20 minutes. We spread it in a sheet a little bigger than the diameter of the tray, after which we place it lightly in the tray and put it in the tray for another 10 minutes. Then put it in the oven for 20 minutes.

For the cream: pour the milk into a saucepan, add the vanilla sugar and let it boil until the milk boils.

Separately put the 3 yolks together with the starch and caster sugar and mix well, then pour this mixture over the hot milk to form a cream. Stir vigorously until thickened, simmering. Cover with cling film and leave to cool. Beat the whipped cream and then mix it with the cooled cream.

The cream thus formed is placed evenly on the tart dough and then decorated with peaches.


Apricot and vanilla cake

For a cake of about two pounds, I have. Ingredients Apricot tart with vanilla cream: Crust: 250 g flour 125 g butter at room temperature 1 egg 1. Let it boil until it thickens. The top is syruped with the syrup from the peach compote, then it is placed on top of the cream. The recipe for chocolate peach cake is quick and easy. Rating: 4.5 & # 8211 21 votes & # 8211 2 hours 30 min. Put the cream in the fridge for an hour, if time presses you can.

Drain the peach pieces from the compote well, then cut them into pieces. Want to impress your loved ones with a fabulous dessert? Peach cake and cream cheese mousse.

Prepare this cake with peaches and vanilla cream! Vanilla cream and peach cake. We never missed the table. Diplomat cake with compote peaches and tropical fruits is the perfect choice. A small suggestion: in the winter months we can use apricots from compote.

Ingredients: -1 large package of biscuits -1 box of peach compote -500 g of cottage cheese.


Cream cheese with peaches in the glass

This dessert of Cream cheese with peaches in the glass, prepares very quickly and is perfect for hot summer days. It can be prepared with both compote fruit and fresh fruit.

Below you have also presented the Recipe in Video format & # 8211 Cream cheese with peaches by the glass

We recommend that you also see the recommendations below with Quick Desserts that do not require baking.

  • Quick tiramisu in a glass of cream cheese
  • Dessert by the glass with muesli and fruit
  • Fanta la Pahar cake

Cream cheese with peaches in the glass & # 8211 Ingredients

4-5 halves of peach compote & # 8211 Sun Food, cut into cubes (can also be used
fresh fruits)
250 g sweet cheese
100 ml natural yogurt
1/2 tablespoon lemon juice
2-3 tablespoons sugar (or honey)
1 vial of vanilla essence
diced champagne biscuits

Cream cheese with peaches in the glass & # 8211 Preparation

Mix the cheese with the yogurt, sugar, vanilla essence and lemon juice in a bowl. It can be added instead of sugar, honey.

In each glass we put a row of biscuits, cream cheese, again peaches, and a row of cream and at the end we put a few cubes of biscuits and peaches. Decorate to your liking with what you have at hand.

Let the dessert cool for 2-3 hours, after which you can
serve!

If you like desserts that are prepared quickly, without much hassle, we warmly recommend you to browse our section with Quick desserts. You will definitely find many recipes to your liking in this category where we have collected many recipes over the years.

We are waiting for you with us and on the page Instagram .
If you try our recipes and post on Instagram, you can put the hashtag #bucatareselevesele, so that we can see them too.
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Thank you!!


Method of preparation

Turn the oven to 180C and prepare a baking tray. Grease the pan with a little oil, butter or apply a layer of non-stick spray. The tray I use has the size of 24 & # 21520 cm.

In a bowl, break the eggs and beat it a little with a fork. Add butter, sugar, sour cream and vanilla. Mix for a few minutes on medium speed. Add flour mixed with baking powder and sifted cocoa.

Mix very well until you get a homogeneous dough. Pour the dough into the prepared tray and make it uniform.

In another bowl prepare the filling. Break the egg and beat it a little with a fork, add cheese, sugar and vanilla. Mix with a spoon or fork.

We put the cheese mixture in the tray over the dough for the countertop, distributing it over the entire surface of the countertop. Press lightly with a fork, until the filling enters the dough a little.


A cake with dedication. Peach cake and cream cheese mousse

Few people entered my soul as Roxana entered me. With all the joy of living, laughing, telling jokes and crossing the city in the first hour to drink coffee with me on the bench, near the laboratory. Roxana is like a permanent vacation, and in my mind her image is a mixture of sun, joy, sea, breeze, polka dot dresses, hats in the wind, pink ballerinas and soft cat pillows. Especially cat pillows, because Roxana came into my life with Zora and has stayed here ever since.

Ever since we met, we have made a kind of tradition for her to receive a cake from me for her birthday. And this year I decided (and I managed) to make her a cake that would look like her: delicate and cheerful, as she is. A cake that means both summer and joy, but especially to contain two of the ingredients that she really likes: pistachios and cream cheese.

Peach cake and cream cheese mousse

Ingredients (for a cake 22cm & # 8211 14 servings)

Pistachio countertop

  • 6 eggs
  • 185g caster sugar
  • 100g flour
  • 85g pistachio flour (or finely ground pistachios)
  • 30g melted butter

Peach mousse

  • 450 peach puree (I used compote peaches)
  • 2 egg whites
  • 120g sugar
  • 150g cream
  • 9g gelatin

Cream cheese mousse (recipe Michel Roux)

  • 2 yolks
  • 50ml semi-dry white wine
  • 20g sugar
  • 8g gelatin
  • 225g cream cheese (minimum 20% fat)
  • 40g honey
  • 150g cream

Method of preparation:

For the countertop, beat eggs with sugar until they become a hard foam. Mix sifted flour with pistachio flour, pour it all over the beaten egg mixture and incorporate it with a whisk, in light movements. Pour and melted butter and cooled and incorporate it as well.

Pour the top into a 22cm tray with removable walls, lined with baked paper and bake at 180C for 30 minutes or until a toothpick stuck in the middle of the countertop comes out clean. Remove the countertop and let it cool in the pan for 5-10 minutes, then remove it on a grill to cool completely.

Meanwhile, prepare the mousses. For the peach mousse I used compote peaches, but can also be very good fresh, very ripe peaches. Pass the peeled peaches and put gelatine hydrate in cold water for 5 minutes. Squeeze the soaked gelatin and melt it in a bain marie, then incorporate it into the peach puree. Put it aside.

Put it on the fire sugar with water enough to cover it. When the mixture starts to boil, turn on the mixer and start beating whites foam. When the sugar syrup reaches 117C-118C, pour it thinly directly over the egg whites in which you mix and continue the whole operation until the bowl cools down and you will have a strong and glossy meringue.

Mix meringue with peach puree, using a tel, through circular and light movements. Then incorporate into this mixture whipped cream.

Assembly part I:

Level the countertop. Then cut it in three, horizontally. Place the first countertop in a metal disk lined with acetate / rodoid foil (8-10cm) placed on a cake board or serving platter. If you do not have a metal disc, you can also use the removable walls of the tray in which you baked the top. Sprinkle the countertop with 2-3 tablespoons of juice from the peach compote and pour over it the peach mousse prepared earlier. Cut into cubes 1 peach and sprinkle over the mousse. Cover with the second worktop and sprinkle it with compote juice. Cool while you cook cream cheese mousse.

Put egg yolks, wine and sugar in a bowl, in a bain-marie (ie on a pot of water that boils slowly, taking care that the water does not touch the base of the bowl). Beat with a whisk until the mixture becomes frothy and reaches 55C-60C. Get off the fire.

Hydrates gelatine in cold water and put cheese cream in a large bowl.

heats honey on the fire, then add in it the hydrated and well drained gelatin. Stir and pour the honey over the cream cheese. Quickly embed with a phone.

In the cream cheese thus prepared, incorporate in a circular motion, with a spatula, the yolk foam cooked in a bain-marie. Then he adds whipped cream beaten hard and incorporate it as well.

Assembly part II

Remove the first part of the cold cake. Sprinkle over the counter fresh raspberries (keeping some for decoration). Then pour the prepared cream cheese mousse and cover with the third top that you sprinkle with compote juice.

Let the cake cool for a few hours or, preferably, overnight.

For decoration, Mix mascarpone with powdered sugar and lime peel using a spatula until smooth. It then incorporates into it frisk beaten hard.

Take the cake out of the fridge, remove the metal disc and acetate and coat it in the prepared mascarpone cream. Level the sides and surface nicely and decorate with raspberries, peach slices, ground pistachios and flowers.

Related posts

Carrot cake & # 8211 Cake with carrots and cream cheese

Chocolate, orange and caramel cake

Cherry and chocolate cake inspired by Foret Noire

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Chocolate and Vanilla on the WWW

Alina Muntele

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you can always find inspiration for the moments when you call in search of authentic joys.

Momentary inspiration

Received messages

I wrote the most about & # 8230

CHOCOLATE AND VANILLA IN WWW

ALINA THE MOUNTAINS

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you can always find inspiration for the moments when you call in search of authentic joys.

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Video: Peach whipped cream cake with flavorful peach compote (May 2022).