Raspberry and vanilla cake
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First, separate the egg whites from the yolks.
Whisk the egg whites first, mixing them with the salt powder.
In a separate bowl, mix the yolks with the sugar, butter and baking powder until smooth.
Add one by one the 5 tablespoons of mineral water, then incorporate alternating operations, egg white foam and freshly sifted flour.
Preheat the oven to 180 degrees.
Grease the pan with oil, then line it with flour and pour the mixture into the pan.
Crush the biscuits and sprinkle them on the counter, then from place to place place the 250 gr. fresh raspberries.
Bake the tray until it passes the toothpick test.
After baking the top, soak the tray in the oven and let the top cool.
Boil about 800 ml of milk, add to taste sweetened and vanilla pods cut lengthwise.
In a bowl dilute the starch with the remaining milk (200 ml).
After the fire-sweetened milk has reached boiling point, remove the vanilla pod, add the diluted starch and stir continuously so that no lumps form and do not stick.
When the cream has reached the consistency of a pudding, take it off the heat and pour it so hot over the baking tray in the pan.
Then add the remaining raspberries (500 grams).
In a saucepan, boil about 500 ml of cold water, Clio sweetener to taste.
Separately, in a bowl, empty the contents of the 4 sachets of food gelatin for tarts and vanilla essence. Add cold water, about 250-300 ml, mix and then pour the thinly diluted gelatin over the sweetened water that boils in the pan.
Stir continuously, after the gelatin has thickened, pour it hot over the cake in the pan, respectively over the start of fresh raspberries.
Leave the cake aside until it cools, then put it in the fridge for at least 1 hour.
Portion and serve.
Raspberry and chocolate cake
It's delicious, it goes great with coffee and, although it looks sophisticated, it's not at all! It is very simple if you have patience and follow the steps of the recipe.
Ingredients Raspberry and chocolate cake
For sheets (you will repeat the same procedure, with the same ingredients, once again 2 sheets come out of this composition)
- 5 eggs husband
- 50 g flour
- 40 g food starch of corn
- 30 g cocoa
- 1/2 teaspoon baking powder
- 100 ml oil
- 100 g of sugar
- a little salt
- 400 g milk chocolate (Milka)
- 300 ml LaDORNA cream
- 2 yolks
- 600 g mascarpone
- 3 tablespoons sugar
In addition, fruits & # 8211 raspberries, blueberries, cherries, blackberries, etc. (according to preference). I put raspberries & # 8211. It's optional. If you do not want fruit in the cream you can put nuts or hazelnuts.
Preparation Raspberry and chocolate cake
Put flour, cocoa, baking powder and starch in a bowl. Mix. In another bowl, mix the foam with whole eggs, then add the sugar in two tranches. Mix until the mixture has doubled in volume, the sugar has melted. About 4-5 minutes.
Pour the oil thinly, mixing at the lowest speed. Add the sifted flour mixture and mix by mixing gently, from bottom to top, with a spatula.
Divide the composition evenly into two bowls. Prepare a tray measuring 30 cm by 35 cm, grease a little with oil and put baking paper.
Pour the composition from a bowl and level evenly over the entire surface of the tray. Slide the tray lightly several times on the counter. Put the tray in the preheated oven and bake the sheet on step 2, at 170 degrees normal program, for 10 minutes.
Do the same with the composition in the remaining bowl. Repeat the procedure once more. You will get 4 sheets. I think you can do all the composition from the start, for all 4 sheets. I didn't have such big bowls. You do it more conveniently.
Leave the sheets to cool, with the baking paper under each one. The leaves are soft, like pandispan.
Prepare the chocolate cream
Put the sour cream in a saucepan, heat it over low heat. Bring it to the boil but do not let it boil. Put the broken chocolate in it and mix gently, until it is diluted. Add the cocoa and the 2 yolks and mix vigorously with a whisk. Leave the composition to cool, then refrigerate for 2-3 hours. You can do this step before you start the sheets.
Put mascarpone in a bowl with the sugar. Mix for a minute, then add the chocolate cream and mix first at a lower stage, until the mixture is homogeneous, then at a higher speed, until the cream becomes well bound and firm. Do not overdo the mixing, do not make butter cream.
Assemble the cake
In the tray where you baked the sheets, place the first sheet. In order not to break it, put the sheet face down, then peel off the paper. You will do the same with each sheet when you put it over the cream.
Spread 1/4 of the cream over the first sheet and then put the raspberries (not very much). Place the second sheet and press lightly with your hands. Do the same with the rest of the sheets. The last quarter of cream with beautiful spirits with a pos.
Diet cake with vanilla cream, raspberries and lemon flavor
Mix the yolks separately with the sweetener, add the starch mixed with the baking powder, then add the milk and skim milk powder. At the end, add the lemon essence and mix well. Incorporate the egg white foam into the yolk composition and mix lightly with a spatula. Wallpaper a tray with baking paper (my tray is 22 cm) and pour the composition. Put the pan in the preheated oven over low heat. We leave it approx. 10-15 minutes or until browned and pass the toothpick test. Let the countertop cool.
In a saucepan mix the yolks with the sweetener, then add the starch. Gradually pour the milk and put the pot on low heat. Stir in the composition continuously with a whisk, until it thickens. When ready, turn off the heat and add the vanilla essence, then mix. Leave to cool. To cool it faster you can put the cream bowl in another bowl with cold water.
In a small bowl mix the water with the sweetener and the essence.
Put the completely cooled top on a plate, syrup it, then add the cold vanilla cream (I put around the top and the ring of the tray in which I baked it). We wash the raspberries (after washing the raspberries, I put it on a napkin to absorb the water), then we add it over the vanilla cream.
(for the square shape of 20/20 cm)
countertop: 200 g biscuits, 100 g white chocolate, 100 g melted butter, 150 g chopped walnut kernels
cream 1: 250 g fresh cottage cheese, 75 g powdered sugar, 200 g chestnut puree (about 8 tablespoons)
cream 2: 200 g sour cream, 150 g powdered sugar, a handful of fresh crushed raspberries and another handful of fresh raspberries
Crush the biscuits on the robot then mix with the fried and crushed walnut kernel, with chocolate and melted butter. Knead well until a perfect homogenization then place in an even layer in the pan, pressing well with the back of a spoon.
Mix the cheese well with the sugar until it becomes a bound cream and add little by little, the chestnut puree. Pour over the biscuits and let it cool for a few hours. Ideally it would be from evening to morning. Place a few ripe raspberries on top of the mashed cream, evenly distributed over the entire surface. Sour the cream at maximum speed, incorporating a little powdered sugar. When it starts to bind, like a whipped cream, add crushed raspberries or a little syrup then pour and spread carefully over the raspberries on the layer of mashed cream. Leave it to cool for at least 2 hours before cutting it into squares.
Extracted: In creams you can add dehydrated and melted gelatin to the sea bath, for a faster hardening.
Try this video recipe too
The raspberry and whipped cream cake is a delicious summer dessert. For this cake recipe you will need 300 g of raspberries. Beat the egg whites with the sugar, add the yolks, oil, essence and flour mixed with baking powder. The dough obtained is baked in a tray lined with baking paper. Allow to cool.
The pudding is mixed with the sugar and the milk is boiled, stirring continuously until it thickens, add the chopped chocolate and mix until it melts. The pudding is poured immediately over the counter.
Bring the water and sugar to a boil until a bound syrup is obtained, add the raspberries (fresh or frozen) and let them boil for a few minutes. In the puree obtained, gelatin is added, soaked in water and melted on a steam bath. Allow to cool slightly, then spread over the pudding layer. After everything cools down well, spread layer 3 of whipped cream. Decorate with chopped almond flakes.
The cake with raspberries and whipped cream is cut into cubes and kept in the refrigerator until serving.
The source of this recipe is the culinary blog Truedelights.
Top: Separate the egg whites from the yolks. Beat the egg whites with the salt powder. Mix the yolks separately with the sweetener, add the starch mixed with the baking powder, then add the milk and skim milk powder. At the end, add the lemon essence and mix well. Incorporate the egg white foam into the yolk composition and mix lightly with a spatula. Wallpaper a tray with baking paper (my tray is 22 cm) and pour the composition. Put the pan in the preheated oven over low heat. We leave it approx. 10-15 minutes or until browned and pass the toothpick test. Let the countertop cool.
Vanilla cream: In a saucepan, mix the yolks with the sweetener, then add the starch. Gradually pour the milk and put the pot on low heat. Mix in the composition continuously with a whisk, until it thickens. When ready, turn off the heat and add the vanilla essence, then mix. Leave to cool. To cool it faster, you can put the bowl of cream in another bowl of cold water.
Assembly: In a small bowl, mix the water with the sweetener and essence. Put the completely cooled top on a plate, syrup it, then add the cold vanilla cream (I put around the top and the ring of the tray in which I baked it). We wash the raspberries (after washing the raspberries, I put it on a napkin to absorb the water), then we add it over the vanilla cream. Put the cake in the fridge, then serve.
Perfect Vanilla with Raspberry and Cream Cheese
Perfect vanilla with raspberries and cream cheese& # 8211 to be enjoyed any day of the year, not only on hot summer days. Although it's not summer yet, the high temperatures make you want cool and tasty desserts.
That's why I recommend you try this perfect recipe, it's creamy and it's extremely easy.
Perfect for vanilla and cream cheese, a dessert that should not be missing from your fridge !!
Perfect vanilla with raspberries and cream cheese-Ingredients
300 ml whipped cream
2 tablespoons milk
140 gr fluffy cheese with Delaco cream
75 g old cough
3 tablespoons powdered sugar
vanilla essence (2 ml vial)
250 g frozen raspberries
100 gr dark chocolate
100 ml liquid cream
white chocolate flakes
Preparation - Perfect vanilla with raspberries and cream cheese
The yolks mixed with caster sugar and milk are boiled in a water bath, stirring constantly until the composition becomes consistent and a light yellow color. While the composition cools, whip the whipped cream and mix the cream cheese with the powdered sugar and vanilla essence. Over the cheese composition add the yolk composition and mix. Add the whipped cream and incorporate it with light movements. At the end we add frozen or fresh raspberries.
The composition obtained is put in a silicone cake form (if you do not have a silicone form, you can use a cake form lined with plastic wrap).
Put in the freezer for a few hours or overnight.
When it is frozen, take it out of the form and glaze it with the chocolate icing that I prepared from the chocolate and whipped cream mixed on a water bath until smooth.
After glazing the perfume, put it back in the freezer until the icing hardens.
Slice with a hot knife and serve with great appetite!