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The first time we prepare cappuccino, which we let cool.
then beat the liquid cream in a bowl until it hardens.
separately mix the mascarpone with powdered sugar, orange peel and vanilla sugar.
incorporate with a wooden spoon, whipped cream in mascarpone cream.
we take a tray, not too big (I made it in the yena bowl), and we cover it with food foil.
first we soak a biscuit in cappuccino and put them on the walls of the vessel lengthwise.
on the bottom of the bowl we put slices of orange and kiwi.
then grease with a thick layer of cream, almost half of the cream.
soften the biscuits again and cover the first row with cream.
then sprinkle the biscuits with chocolate sauce, and grease again with a thin layer of cream.
place slices of tangerine and orange, and over the rest of the cream.
we also place the last row of soaked biscuits.
we leave everything until the next day.
On the 2nd day, we cut the edges of the biscuits, the ones we put on the walls, because the cake was not as high as the biscuits placed on the edges.
then we turn it over on a tray.
cut from it and serve.
Cake with mascarpone cream and raspberries
Cake with mascarpone cream and raspberries a comforting and fragrant raspberry cake.
This cake can be prepared with both fresh and frozen raspberries, because it is transformed into a jelly that we mix with mascarpone cream. Blueberries or currants can also be used instead of raspberries.
Wheat ingredient / Ø 23 cm:
100 g old powder
100 g flour
a pinch of salt
150 g chocolate (I used it with milk and peanuts)
80 g Meggle liquid cream
250 g fresh (or frozen) raspberries
50 g sugar
1 tablespoon starch
500 g mascarpone (or a fine cream cheese)
120 g old powder
200 ml Meggle liquid cream
1/2 sachet of whipping cream
For the countertop, separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until a hard foam is obtained, then add half the amount of sugar. Beat the yolks with the second half of the sugar.
Mix the two compositions. Incorporate with ample movements and flour.
The resulting composition will be poured into a cake tin with removable walls, Ø 23 cm. Bake at 180 ° C for 30-40 minutes. When it has passed, the toothpick test is removed and left to cool on a grill. You can also see the preparation method HERE.
It is cut in two, you can optionally syrup, I didn't do it because I poured melted chocolate with cream or whipped cream on each one, which is left only to cool but not to harden.
Use what chocolate you have or what you like. I had hazelnut chocolate and it was a good idea.
Preparation of mascarpone cream:
Prepare a raspberry jelly beforehand so that it has time to cool. In a saucepan with a double bottom, put raspberries, 2-3 tablespoons of sugar and put on low heat.
Method of preparation
Top: Beat the egg whites with the sugar, then add water, cocoa, yolks and flour. Leave it in the oven well heated and test it with a toothpick. Mascarpone cream: Mix in a mascarpone bowl with the sugar and vanilla sugar. Half of the gelatin sachet is softened with a little cold water and hydrated on a steam bath. Beat the whipped cream and add it over the mascarpone. Put the peel and lemon juice together with the gelatin over the cream and mix a little more. Cream with berries: The fruits together with the sugar are mixed in a blender. Put the gelatin in a bowl with a little cold water. Put the fruit puree on the fire and heat it a little. Gelatin is hydrated on a water bath. Add gelatin over the puree and cool. Over the whipped cream, add the puree and mix Assembly: Cut the top into 3, put a sheet in the tray in which the top was baked. It's syrupy. Put the mascarpone cream. Put the next countertop sheet. Put the fruit cream. Put the last sheet on the countertop. Decorate according to preference
Cake with berries and mascarpone Mascarpone and forest fruit cake
On Monday night, Anuta called me with a big question: can I make a cake until the next day, for my husband's birthday? She really likes berries! I ... what can I say: I can! Because I can! And so, at maximum speed, I put on an improvised cake with berries: to be tasty, light but good and at the same time to compose quickly, because I didn't have time to wait! I have to warn you that it's not necessarily the cheapest cake, but for a special anniversary it works! It consists of two separate baked countertops: one chocolate and one vanilla, and between them a layer of a palm of mascarpone cream with berry puree. On top it is garnished with a bed of chocolate ganache and then again berries. But let's leave the words blank and take action.
For a 22 cm tray I used a vanilla top of 3 eggs, according to the recipe HERE. The only clarification in addition to my previous recipe is that I mixed the seeds of a vanilla bean with the sugar, all right, so that they do not remain grouped, and then I proceeded according to the above tutorial. In the same tray I proceeded to make the cocoa top.
- You won't believe it, but the chocolate countertop is made in a very unconventional way: put all the ingredients over the pile in a large bowl and mix with a whisk on a very low speed, because otherwise we will be filled with dust. , until the ingredients are gradually incorporated.
- Then increase the speed and mix until the mixture changes color and becomes slightly fluffy. Bake in a pan greased with oil and flour / lined with baking paper, over medium heat (gas 3), for one hour.
- The cream is made even simpler: mix the mascarpone with enough sugar to turn it into a paste. Separately, beat the whipped cream well, finally add the cream of tartar, then add it to the mascarpone. This cream of tartar is very important, because it has the role of supporting the cream, taking into account that it will be placed in a very thick layer between the two countertops.
- If you don't have one, you can use cornstarch as follows: mix two tablespoons of starch with rum until you get a homogeneous paste, pour it over the fruit puree and put it on the fire, chew until it thickens and acquires the consistency of a pudding. Leave to cool and only then incorporate in the whipped cream and mascarpone, and pray to resist :)
- In the mini-chopper / blender, mix the 8 tablespoons of berries well until you get a puree, which we add to the cream together with the rum. OBVIOUSLY, during all this time you can taste: if you like sweeter or more sour cream, add more sugar, respectively fruit.
- At the end, you can add the rest of the whole berries, incorporating them into the cream with a spatula.
- The syrup is simple to make: mix the teaspoon of honey in warm water until it dissolves completely, then add the blueberries / rum. It is mandatory that the syrup cools completely before use.
- The ganache is prepared by gradually melting the chocolate over a very low heat together with the hemp oil, in a sauce pan. Let there be no great fire, for it boils and spoils you.
Since the cake was a gift, I can't present you with a section. But I leave it to you to imagine. That always works wonders. I hope I didn't bore you with the description. It's actually a relatively easy cake to make, but I gave you all the details to make sure you don't hit it with something.
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.
Cake with mascarpone cream and raspberries
For me and my family, November is the most important month of the year because all three of us celebrate our birthdays but also two of the name days. It is the month in which I prepare the most cakes and desserts !!
And because the challenge from Delaco was to make a festive dessert, it fit perfectly cake with mascarpone cream and raspberries I prepared it for my son, for his birthday and name day.
Happy Birthday my dear !! : *
It is a tasty cake, with a fine cream of white chocolate ganache, mascarpone and raspberries. It is not the easiest to do but not the hardest, you just have to give it more time and not rush the preparation steps because both the cream and the raspberry jelly need a cooling time.
I chose to make it as simple as possible, gave it a marbled look with a little raspberry sauce and decorated it with natural roses from my garden & lt3
Below you will find two cakes that I have prepared over time for my son and daughter !!
- Chocolate and raspberry cake
- Chocolate cake
Cake with mascarpone cream and raspberries -Ingredients
- for a cake with Ø of 18 cm
- 3 eggs
- 75 g old
- 75 g white flour
- a sachet of bourbon vanilla sugar
White chocolate cream with mascarpone
- 500 g mascarpone- Delaco
- 400 g white chocolate
- 200 g sour cream
- 400 g fresh or frozen raspberries
- 170 g sugar
- 2 tablespoons lemon juice
- 5 g crushed jelly
Vanilla flavored syrup
- 150 ml water
- 75 g sugar or to taste
- vanilla essence
Cake with white chocolate cream and mascarpone - Preparation
How do we prepare raspberry jelly ?!
Put the frozen or fresh raspberries in a pan, add the sugar, lemon juice and sauté for about 10-15 minutes on the right heat. Set aside and pass through a sieve to remove seeds.
From the resulting sauce we put aside 200 ml for the jelly and we keep the rest for the cream layer and decoration.
The gelatin is hydrated in 30 ml of water, after which it is added to the 200 ml of raspberry sauce. Put the sauce back on the fire to melt the gelatin, be very careful, stir continuously and under no circumstances should it be left to boil.
Cover a ceramic form with a Ø of 16 cm with plastic wrap, put the raspberry sauce with gelatin and put it in the fridge until the jelly becomes thick.
After we have prepared the raspberry jelly, we boil the sugar syrup, flavor it with vanilla and let it cool.
How to prepare white chocolate cream with mascarpone.
Heat the cream until it is close to boiling point.
Pour over the white chocolate and leave for a few minutes until the chocolate softens and then blends.
Cover the bowl with plastic wrap and let cool for 2-3 hours.
Remove from the fridge and mix for a few minutes until the cream becomes frothy.
Add the cold mascarpone and mix for another 2-3 minutes until the cream becomes homogeneous, exactly as in the picture. It should not be mixed any longer because there is a risk of cutting.
The cream is divided into three: two parts remain white and the third part is lightly mixed with the raspberry sauce from which I stopped two tablespoons to use it for decoration.
How do we prepare the vanilla cake top ?!
Separate the egg whites from the yolks, beat the egg whites with the sugar and salt, add the yolks mixed with the bourbon sugar and lightly incorporate with a spatula.
Add the sifted flour and incorporate it into the egg composition.
Bake in a cake tin with Ø 18 cm, in the preheated oven at 180 degrees C for 30-35 min.
Remove from the oven, allow to cool then remove from the pan and cut into 3 sheets.
Assemble cake !!
The cake is mounted in the form in which the top was baked.
Place the first sheet on the counter in the form, lightly syrup with the cold syrup then add a uniform layer of white cream. Place the jelly on top of the cream and cover with the rest of the white cream.
Put the second sheet on the counter, lightly syrup and pour the cream mixed with the raspberry sauce.
Place the third sheet, press lightly, cover with foil and leave to cool for 2-3 hours or overnight.
Pass it with a knife on the edge, remove the ring from the form and place it on the serving plate.
Coat the cake with the second part of white cream from which two tablespoons stop to use for decoration.
Mix the cream with the raspberry sauce and spread it on the sides of the cake.
Place the cake tray on a rotating tray and with a spatula pass on the sides of the cake while the tray rotates, thus forming the marbled appearance.
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- 300 g mascarpone
- 300 ml whipped cream (35% fat)
- 80-100 g powdered sugar
- flavor of your choice
In a bowl, place the mascarpone, sour cream for cold cream, from the refrigerator. Add the powdered sugar and flavor you have chosen to use.
I put 100 g of powdered sugar and the cream is moderately sweet, exactly to our taste. But, if you like less sweet creams or use the cream for a cake or a cake that also has a syrup, put only 80 grams.
As a flavor I chose a vanilla butter essence, it is a great combination.
Mix the ingredients until you get a fine, airy and consistent cream. Do not overdo it with the mixture so as not to cut it. The mascarpone cream is ready and can be used immediately. We get 700 g of cream, enough to fill a cake 24 cm in diameter with 3 tops. If you do not use it on the spot, keep it cold. Simple, right? Good job and good appetite!
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Preparation Cake with mascarpone and vanilla cream:
Separate the egg whites from the yolks. We beat the egg whites hard with a pinch of salt, at the maximum speed of the mixer. When the foam has hardened well, add the powdered sugar and mix until the foam becomes dense and shiny.
Separately rub the yolks with the oil and vanilla essence, until we obtain a stable emulsion. We pour this emulsion over the egg whites. We turn the mixer to the lowest speed and we easily homogenize the composition.
Sift the flour together with the baking powder over the egg composition. Put the mixer aside and mix everything with a spatula, lightly, with movements from bottom to top.
Pour the composition into a tray (24 cm in diameter) lined with baking paper and put the tray in the oven over medium heat, for about half an hour, until the top becomes firm to the touch. It can be tested with a toothpick.
Remove the top on a grill and leave to cool.
- If you want a higher top, bake in the same number of eggs in a smaller shape, 22 cm in diameter.
The yolks are mixed with the sugar until they become like a cream. Add the milk and mix gently. Put the composition on a steam bath or on low heat and boil until it thickens, without boiling. Set aside and leave to cool.
Cream for whipped cream mix until fluffy.
In the cooled egg cream, add the mascarpone and the vanilla essence, mix vigorously, to homogenize the composition very well. At the end, add the whipped cream and mix until you get a firm and fluffy cream.
The cooled top is cut horizontally into 2 slices. Each part of the countertop is syruped with the milk in which we dissolved Nesquik cocoa.
We put a part of the cream between the 2 worktops, keeping the rest for decoration.
We decorate the cake according to preference, and at the end it is powdered with cocoa. Let cool for at least an hour.
UPDATE: pictures of the cream preparation and step-by-step explanations can be found HERE
Light cake with mascarpone and berries
For the countertop: 3 eggs, 3 tablespoons raw sugar, 3 tablespoons flour (I used wholemeal), 2 tablespoons cocoa, 1 sachet baking powder, a pinch of salt & nbsp; 50 g chocolate, 50% cocoa, 50 g soft butter, For cream :, 500 gr mascarpone, 2 tablespoons raw sugar, 200 gr cream, 400 gr berries & nbsp; 2 tablespoons raw sugar, 2 sachets of gelatin, For & icircnsiropat :, fruit juice, For decoration :, chocolate black, butter, cream, grated chocolate
Difficulty: low | Time: 1h 30 min
Cake with mascarpone cream and fruit - Recipes
Haven't decided what cake to make for New Year's Eve? This is a recipe guaranteed by Haplea, who, as you realized, is a big lover of sweets.
What you need for the countertop (picture 1):
& # 8211 6 eggs
& # 8211 220gr flour
& # 8211 200 gr sugar
& # 8211 60 ml oil
& # 8211 1 sachet baking powder
& # 8211 5 tablespoons cocoa
& # 8211 vanilla essence
For syrup the countertop (picture 11):
& # 8211 200 ml water
& # 8211 3 tablespoons sugar
& # 8211 1 espresso
Pt cream (picture 16):
& # 8211 250 gr mascarpone
& # 8211 300 ml fresh
& # 8211 4 tablespoons powdered sugar
Pt glaze (picture 23):
& # 8211 160 gr dark chocolate
& # 8211 40 gr butter
& # 8211 100 ml fresh
& # 8211 In a bowl mix flour, baking powder and cocoa (picture 2). Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt, then finally add half the amount of sugar, until you get a thick foam (pictures 3 and 4).
& # 8211 Mix the yolks with the rest of the sugar, until the volume doubles (pictures 5 and 6).
& # 8211 Add the yolks over the egg white foam and mix with a spatula (pictures 7 and 8). Gradually pour the oil, incorporate it with a spatula, then add the flour mixture and mix with the same spatula (picture 9). We place the obtained composition in a baking dish (diameter 26 cm) lined with baking paper (picture 10). Leave in the hot oven for about 30 minutes at 180 degrees, until it passes the toothpick test. (pictures 14 and 15)
& # 8211 While the top is in the oven, prepare the syrup (picture 11). I left the water with the sugar on the fire until the sugar dissolved, then I added espresso (pictures 12 and 13). Let it cool.
& # 8211 We prepare the cream (picture 16). Mix the mascarpone with powdered sugar (picture 17) until you get a cream (picture 18). Separately, in another bowl, prepare whipped cream. Add the whipped cream over the mascarpone cream and mix with a spatula (picture 19). We get the cream (picture 20).
& # 8211 After the countertop has cooled, cut it into 3 (picture 21). Then we assemble the cake on a plate, we place one piece of the top in a row, we syrup it well, then we cover it with half a cream (picture 22). Cover with the third piece of countertop. I didn't syrup this one to better catch the chocolate icing.
& # 8211 For the icing (picture 23), put the chocolate together with the butter on the steam bath (picture 24). When the chocolate starts to melt, add the liquid cream and leave it on the fire until all the chocolate has dissolved (picture 25). Decorate the cake, then leave to cool overnight (picture 26)
& # 8211 Happy birthday! (picture 27).
Preparation time: 120 minutes (no time in the fridge).
Price: 40 lei (depending on where you buy the ingredients and inflation)