I made the pandispan as follows:
we beat the egg whites separately, we add the sugar, the yolks, the oil and at the end the vanilla sugar, the baking powder and the flour, we mix well with the mixer
we put the composite in a form (I am a fan of silicone forms) and we keep about 3 tablespoons of the composition, which we mix with cocoa and pour over, according to preferences
put in the oven for 30 -45 minutes, then let it cool and in the meantime make the cream
mix the whipped cream with the cheese and beat them with the mixer until a consistent cream is made and put them in the fridge.
cut the top into 3 and syrup each sheet and put a tablespoon of apricot jam 2 tablespoons of cream cheese then diced pineapple, do the same with the other sheet and garnish with whipped cream
I put brown sugar on top
Egg Liqueur Cake Ingredient:
- 10 egg whites
- 1 pinch of salt
- 200 grams of sugar
- 100 grams of butter
- 350 grams of pistachios cleaned and lightly fried
- 1 tablespoon vanilla extract
- 400 grams of cream cheese
- 200 grams of whipped cream
- 60 grams of powdered sugar
- 1 teaspoon vanilla extract
- 100 ml. egg liqueur
- 1st gram of granulated gelatin
- 400 grams of whipped cream
- 35 grams of powdered sugar
- 1 teaspoon vanilla extract
- 100 grams of cleaned, fried and chopped pistachios
- optional, cream hardener or stabilizing gelatin
- 50 ml. egg liqueur
Cake with oranges and whipped cream
This is a quick and easy cake to make cake with oranges and whipped cream. It is a perfect cake for a Sunday or even for a special occasion. I was inspired by this cake.
Sweet cheese cake
In a bowl, mix the cottage cheese with the sugar and vanilla sugar. Separately, beat the whipped cream with the hardener, then wrap it in the cheese rubbed with the sugar. Cut the cake top in three, if you can as thick as you can.
On the first counter, place cherries from place to place. Cover with a generous portion of cream cheese and whipped cream. Cover with the second worktop and proceed as in the first. Again with the last countertop. Coat the cake with the rest of the cream. Grate the chocolate on top and leave it to cool for a few hours.
For the cream:
500 g of cottage cheese
3 sachets with whipped cream hardener
50 g sugar
1 sachet of vanilla sugar
500 ml fresh
sour cherries or compote
300 g household chocolate
Raspberry cake with cottage cheese
A sweet & sour cake as I like it and Adrian :).
- 500g cow's cheese
- 500ml whipped cream
- 200g powdered sugar
- 1 tablespoon lemon juice
- 10g gelatin
- 5 tablespoons milk
- 70g chocolate
1. For the counter, grind the biscuits or crush them finely and mix them with butter and warm milk.
Form the base of the cake. We use a cake-shaped ring with a diameter of 22-24 cm.
2. For the raspberry jelly, put the raspberries and sugar in a saucepan and let them simmer for 3 minutes.
Separately hydrate the gelatin in 3 tablespoons of water and then add it to the hot mixture after turning off the heat.
Allow to cool then pour the jelly over the biscuit base. I put the cake in the fridge.
Put hydrated gelatin in 2 tablespoons of milk. Heat the rest (I put it in a microwave cup) and then add gelatin. Let cool.
Mix the cottage cheese well with the powdered sugar and lemon juice.
We also beat the whipping cream. If you use natural cream or vegetable cream without sugar, add 2 tablespoons of sugar.
Add the cooled milk to the cream cheese and then the whipped cream, stirring lightly with a spatula.
Add the grated chocolate and mix.
4. Put the biscuits over the raspberry jelly (I used fewer as some were eaten) then the cream cheese and whipped cream and leave to cool for at least 4 hours.
Of course I hurried and left the cake less and the cream was not hardened yet :(.
5. Garnish with cocoa or whipped cream and raspberries.
Cut with a wet knife and serve.
The recipe is taken from coolinarika.com with small modifications.
The original recipe used Philadelphia cheese instead of cow's cheese. I also recommend it if it is not a very expensive investment.
And the pictures, although I received a much better camera than mine (thanks Eugen :)), made in a hurry & # 8230 and the raspberry decoration popped by Adrian, not even the one on the slice in the picture did not escape :).
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How to make lemon cream with mascarpone and whipped cream?
The base & # 8211 boiled lemon cream
I made the base of the lemon cream just like Snow White. It is advisable to prepare it the day before so that it has time to stay cold.
In a suitable pot I rubbed the yolks with the sugar and vanilla. I added the starch and diluted everything, gradually, with cold milk, taking care not to form lumps. Finally I grated the peel of the 2 lemons and added it to the composition.
I put the pot on low heat and stirred constantly until the cream came to a boil and began to thicken. Be careful not to get caught! From the moment of cooking, I timed it for about 2-3 minutes and tasted it to make sure that it no longer tastes and tastes like flour. The starch cooks very quickly and transforms the cream from a floury one into a silky and fine one.
What a lemon flavor it has !! Mmmmm & # 8230 I poured the hot cream in a tray lined with plastic food foil, I leveled it with a spatula and I covered it well with foil (so as not to make a crust, pojghita). I did the same with the vanilla cream patissiere (recipe here).
This method accelerates the cooling of the cream. Anyway, it needs to cool down and then stay in the fridge for at least 4 hours & # 8211 best overnight.
Stir in lemon cream with mascarpone and whipped cream
The next day I took the cream base out of the fridge and prepared mascarpone and cream for whipped cream. Both must be cold. Cream is natural, not vegetable crap.
Cake with sweet cream cheese and strawberries
1. Whisk the egg whites with the sugar, vanilla sugar and 4 tablespoons of cold water. Mix with the beaten egg yolks with the margarine, then add, in the rain, the sifted flour with the baking powder, mixing gently. Pour into a tray lined with baking paper and bake in preheated oven, on high heat, 25-30 minutes.
2. For the cream, pass the fresh cheese and rub with 50 g of sugar, and whip the cream with the remaining sugar and vanilla sugar. Mix half of the cream with the sweet cheese and keep the rest of the cream for garnish. Put everything in the fridge. Strawberries are washed and cleaned of stalks. The most beautiful ones are kept for decoration, and the rest is passed.
3. Cut the baked and cooled top into two sheets. The first sheet is covered with half of the strawberry puree, then grease with half of the cream cheese over which the rest of the strawberry puree is placed. Cover with the other sheet that is greased with the rest of the cream and garnish with whipped cream and strawberries.
Cheesecake with whipped cream
3 eggs yolk and egg white separated ,,, 150 g sugar ,,, 75 g white flour ,,, 75 g starch ,,, 1/4 teaspoon baking powder.,, Cheese / cream filling :,, 4 yolks ,, , 200 g powdered sugar ,,, 1 packet of vanilla sugar ,,, 1 kg of cottage cheese ,,, juice from a lemon ,,, grated peel from a lemon ,,, 2 teaspoons of cognac (I don't have put) ,,, 10 sheets of white gelatin ,,, 500 ml liquid cream (2 1/2 boxes / glasses would come) ,,, jam (jelly) of anything, I put apricots.
Difficulty: Average | Time: 2h
Cake with cream cheese and fruit jelly
We break the chocolate into pieces and put it on the steam bath together with the butter.
Let it melt, then take it off the heat and let it cool. Beat eggs with a pinch of salt (using a fork) and then incorporate the sugar in the rain.
Add, one by one, the lemon essence, then the whipped milk and then the cooled chocolate.
Stir for a good homogenization.
Mix the flour with the baking powder, baking soda and cocoa and after sifting them, incorporate them into the chocolate mixture.
Line a round tray with baking paper, pour the mixture on the counter and put it in the preheated oven.
Bake at 190 degrees C for 50-60 minutes. (we do the toothpick test).
The composition will be quite liquid until almost the end.
We take the top out of the oven and leave it to cool, I made it today and I cut it tomorrow.
Put hydrated gelatin in a little cold water. Mix the whipped cream and put it in the fridge.
Mix the cheese with the sugar (added in the rain) and the sour cream and mix, obtaining at the end, a fine paste.
Incorporate lemon essence and lemon peel. Heat the yogurt a little (a few seconds) (in the microwave). Melt the jelly in the microwave. Incorporate gelatin into yogurt.
Let this mixture cool and then pour it over the cream cheese. Take the whipped cream out of the fridge and incorporate it into the cream cheese.
Refrigerate and leave until the cream hardens.
Put the fruit in a pan with the sugar on the fire and leave until it leaves its syrup. Add the starch and mix until it thickens.
Remove from the heat and allow to cool.
Cut the top into three pieces. Ochiometrically, we also divide the cream in three. Also ochiometrically, we divide the jelly in two.
Being a wet countertop, it no longer needs to be syruped.
Place the first top on a round plate and add half the amount of jelly, and then some of the cream.
Cover with the next top, over which we place the other half of the jelly and the second part of the cream. Next is the last countertop over which we place the last portion of cream.
We dress the cake in whipped cream and decorate it to everyone's liking. Delicious good!