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Make a cake top like this: Mix the egg whites until you get a foam, then add the sugar and mix well. Add the yolks, mix lightly, then add the flour mixed with cocoa and baking powder. wooden spoon, from bottom to top. Bake in a pan greased with oil and lined with flour for about 45 minutes, test with a toothpick, usually when it is baked it comes off the walls of the baking tin.
It must be prepared in time. Put the raspberries together with the sugar to boil, on low heat for about 30-40 minutes. Then strain through a sieve, passing it with a teaspoon (the seeds are very unpleasant, aren't they?). o of seeds, hydrate 15 g of gelatin in a few tablespoons of the mixture obtained. Then melt over low heat and mix with the remaining raspberries. Leave for about an hour in the refrigerator, otherwise it will flow.
We mix the mascarpone with the powdered sugar. We mix the whipped cream well and then we mix it with the mascarpone. in mascarpone. The mascarpone was not of good quality and it was made like sour cream so for fear that the cream would drain, I preferred to use gelatin.
We cut the cold top in half. We syruped it to taste, I caramelized 4 tablespoons of sugar and we syruped it a little with this syrup.
I don't have a better image with the section, I took it to my mother to celebrate her birthday and I didn't cut too thick slices, these thin ones didn't want to stand ..
Put half of the cream over the first top, put the second top, the rest of the cream and let it cool a bit, 10-15 minutes. Take it out of the fridge and pour the raspberry jelly.
I decorate to my liking and inspiration, I shaved a little chocolate and wrapped it with a ribbon.
Cake with vanilla mousse and raspberry jelly
& # 8216Cake with vanilla mousse and raspberry jelly & # 8217 is the cake recipe with which I open the second round of competition within the campaign & # 8222The joy of sharing something good with Dr. Oetker
Details about the contest can be seen on the Facebook page.
Using ingredients from Dr. Oetker for both the countertop and the cream, it turned out to be a wonderful cake with a strong vanilla taste, a sour raspberry jelly and everything dressed in a simple chocolate cream. And even if it looks like a cake that is difficult to make and has quite a lot of ingredients, in the end you just have to have time and the rest to go through step by step what I explained and you can definitely make this delicious cake.
140 g blackberries, blueberries, raspberries or strawberries (or you can use a mix of berries), plus more fruit / raspberries, for serving
apple juice or mineral water, optional
liquid honey for serving
Method of preparation:
Slice the banana in a blender or food processor and add raspberries or berries, as desired. Mix until smooth. With the blender still on, pour apple juice or mineral water over them, so that the smoothie reaches the consistency you want.
Pour into the glass, throw a few more fruits or a little raspberry on top, sprinkle with honey and serve.
Mix raspberries with sugar, lemon juice and apple juice. Boil everything until the fruit is easily crushed. Place a piece of gauze in a sieve and pour the raspberry stew. Without squeezing the fruit, let all the juice gather, which should be as clear as possible.
Soak both kinds of gelatin in cold water. Fill the raspberry juice with water so that you get 12 liters of liquid. Gelatin, without water, put it in a pan and dissolve it, stirring constantly, over the fire. Be careful not to start boiling!
Then mix it with the raspberry juice and divide everything into four cold forms. Put them in the fridge for at least 4 hours, until the jelly hardens. After removing them from the cold, quickly pass the forms under a stream of hot water and with a knife gently detach the dessert from the form.
It must look clear and transparent. Put each jelly on a dessert plate, garnish with raspberries and mint leaves.
500 g raspberries
80 g of sugar
3 tablespoons lemon juice
3 sheets of white gelatin and 3 sheets of red gelatin
200 ml apple juice
20 pieces of raspberries for garnish
fresh mint leaves
Pistachio cake with raspberry jelly
For raspberry jelly: 300 gr raspberries (of which you have) or any other fruit. Mango cake, poppy seeds and raspberry jelly, simple recipe, easy to prepare. Wet cocoa top, mango cream with poppy seeds and raspberry jelly. If you already have the cookies made, this delicious raspberry jelly cheesecake is ready in less than half an hour. Rating: 5 & # 8211 1 vote & # 8211 1 hour 20 min.
When you feel like something sweet, you turn to them, because you know how good they are. Milka Choco Jaffa raspberry jelly cookies are the ones that delight you. Buy Choco Jaffa 147g Milka Raspberry Jelly Biscuits from eMAG!
You have the freedom to pay in installments, you benefit from the promotions of the day, the openness. Put the raspberries on the fire and cook for 5-10 minutes until soft. Pass the raspberries through a sieve.
Today, for women's birthday, I bring you a recipe for fragrant cheesecake with lemon, raspberry jelly and crispy top. I dedicate this cheesecake to the most. I used frozen raspberries, put by myself.
Repeatedly… a cake with melon, raspberry and lime. From the moment it slipped under my eyes.
Method of preparation
Crush the biscuits on the food processor and mix with the melted butter.
Place a 22 cm ring on a plate and place the biscuits, pressing them well with a glass. Put the tray in the fridge.
Put a pan with a little water on the fire.
Mix the cheese with the sugar, then put the whipped cream with the vanilla essence and mix slowly.
If you want a firmer cream cheese, you can double the amounts of gelatin and water.
Put gelatin and water in a bowl. After it is completely hydrated, the gelatin melts on a steam bath (put the tar in hot water), then add it to the cream cheese and mix.
Pour the cream over the cookie sheet and let it cool again.
Rinse the raspberries with cold water and cook for 10 minutes with the sugar. Take the pot off the heat and strain the composition, keeping only the syrup, which is boiled until it drops a little. There should be about 500 ml of syrup left. Allow to cool.
Put gelatin and water in a bowl. After it is completely hydrated, the gelatin melts on a steam bath (put the tar in hot water), then mix it with the raspberry syrup and pour it over the cream cheese. Let it cool for 1-2 hours, then the cheesecake is ready and can be served.
Method of preparation
Top: Butter at room temperature mix with powdered sugar. Add one egg at a time, mixing well after each one. Pour the milk and mix at low speed. Add the pudding powder, flour and baking powder. Mix a little (otherwise all the flour will fly :))) then mix well. Add the yogurt and mix.
Pour the composition into the pre-prepared tray, lined with baking paper. Level and put in the preheated oven, at 180 degrees C, for approx. 45 minutes or until the toothpick test passes. Remove to a grill and leave to cool. Cut the worktop in half.
Mascarpone cream: Mix the mascarpone with the vanilla powdered sugar, then add the whipped cream in two batches and mix. The gelatin is prepared according to the instructions on the envelope, then poured over the cream. Mix well and set aside.
Place the first countertop on a plate and place the removable ring from the tray in which the countertop was baked. Pour the mascarpone cream, level it and let it cool until the jelly is ready.
Raspberry jelly: In a saucepan put the raspberries with the 4 lg of sugar and water and put on low heat to boil until the raspberries soften well. Pass everything through a sieve to leave only the sauce, without seeds. Put it on the fire again to give 2-3 more boils.
The gelatin is hydrated in water according to the instructions on the envelope, then it is heated slightly until the granules dissolve. Pour in the raspberry jelly and mix well. Set aside to cool well.
Take the cake out of the fridge and pour the raspberry jelly over the cheese. Carefully place the second countertop and put it back in the fridge, preferably overnight.
Melt the chocolate together with the milk. When it has homogenized, it is fired.
Remove the cake from the fridge and pour the chocolate, letting it flow on the edges. Refrigerate until the chocolate hardens, then garnish with seasonal fruits, ground almonds, chocolate sticks.