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Dessert blueberry cake

Dessert blueberry cake

We prepare a 20 cm / 30 cm tray for the countertop, which we cover with baking paper.

Turn on the oven to heat to 180 degrees C.

countertop

In a tall bowl, beat the egg whites from the 8 eggs together with a little salt (as much as we can catch between the fingers) and the rum ampoule (I use the Dr. Qetker ampoule). When the whites double in volume, add the sugar and mix until a firm foam is formed and the sugar is no longer felt.

Add the yolks and mix.

One at a time, add a tablespoon of nesquik and flour, stirring slowly. At the end, add the baking powder and mix it very well.

Pour the composition into the tray and bake it for 20 minutes at 180 degrees C. To make sure that the top is baked, you can do the test with the toothpick, if it comes out clean, then it is ready.

Leave to cool.

For the blueberry sauce we need a pan in which we put the blueberries on the fire together with the sugar and the lemon juice. I used frozen wild blueberries.

We mix in them from time to time. When the blueberries start to boil and we have a sauce we take a few spoons in a bowl and add the starch. Homogenize and then pour over the blueberries that are on the fire. Stir quickly with a pinch of pear until it thickens.

Let it cool.

We continue by preparing the chocolate cream. We cut the chocolate into small pieces so that it melts as quickly as possible.

Heat the whipped cream in a saucepan and add the chocolate. We must be careful not to boil because then we can no longer use the cream.

Leave it on the fire until the chocolate melts.

Let it cool before beating with the mixer.

When it is cold, beat the cream with the mixer, at high speed until it becomes slightly fluffy.

For the mascarpone cream, put the whipped cream, the mascarpone, the vanilla seeds and the sugar in a bowl. Beat them well with the mixer. Divide this cream into 3, put a few tablespoons of cranberry sauce on one side and mix gently until it gets the desired color. We will use it for decoration.

Now that we have everything ready we can move on to assembling the cake.

Cut the top once in half lengthwise and then divide each half in half in height. We get four parts.

Place the first piece on a plate, put half of the remaining blueberry sauce on top and spread evenly, over the sauce we put a part of the mascarpone cream. Cover with another piece of countertop and spread the chocolate cream. Then comes the third piece of countertop the remaining sauce and mascarpone cream. On top we place the last piece of countertop, and over it we spread evenly the mascarpone cream colored with blueberry sauce.

Decorate and refrigerate for a few hours before cutting.



Dessert Blueberry Cake - Recipes

Few have ever tasted the traditional Italian lasagna recipe. But even fewer have ever heard of lasagna. sweet. See below how this delicious, cool and fragrant dessert is prepared.

ingredients (for crust):

-36 cream cookies
-6 tablespoons butter

-170 grams of Mascarpone
-1/2 cup butter
-1 cup powdered sugar
-1 1/4 cup whipped cream
-1 cup of blueberries

(for pudding):

-250 grams of white chocolate bud
-3 cups of cold milk
-56 grams of frozen blueberries

(for topping):

-1 1/2 cup whipped cream
-white chocolate bar

Method of preparation:

1.Crush the biscuits with a food processor and mix with the butter until a homogeneous mass is obtained. Place the composition in a baking tray and refrigerate.

2.In a bowl, mix the melted cheese, butter and powdered sugar, and in a cup & # 8211 whipped cream and blueberries. Then, mix both preparations and the product obtained is added over the crust.

3. In another bowl, mix the chocolate pudding with three cups of milk until a thick mixture is obtained. Place over the layer of cream and sprinkle the chocolate flakes on top. Leave in the fridge for 3-4 hours before serving.


Easter is knocking at the door, and mothers are looking through the cookbooks and searching the internet for delicious recipes for this Easter holiday. If in the traditional menu things are easier to plan, because a recipe for drob, one for Easter or another for lamb steak will certainly be found on the tables of families across the country, it is a little more complicated when parents plan to includes in the menu something different from the classic Easter recipes, but which is just as appreciated (maybe even more) than these. And, as dessert is often the dish that people remember the most at the end of the meal, I propose a festive recipe, a blueberry cake and cream cheese, which surprises with the fine jelly included in the composition!

Here's how to make this delicious blueberry cake!

Ingredients for 12 servings of blueberry cake:

7 eggs
200 grams of flour
200 grams of sugar
A pinch of salt

Cheese cream

500 grams of spreadable sweet cheese
400 ml of liquid cream (plus another 200 ml for garnish)
150 grams of sugar
2 vanilla essences

Blueberry jelly

500 grams of fresh or frozen blueberries
6 tablespoons sugar

How to make a blueberry cake

leaf is the first step in this recipe. To prepare it, put the eggs, sugar and salt powder in the bowl of the food processor or in a bowl in which you usually use the mixer target, leaving the target to do its job and homogenize for about 10-15 minutes. perfect everything, until the eggs turn white and increase in volume. Lightly add the flour in the rain and mix with gentle movements, from top to bottom, taking care to incorporate it perfectly and not to remain lumpy. This composition is poured into a cake tray with removable walls and a diameter of 26 or 28 cm, lined with parchment paper. Place the tray in the preheated oven at 180 degrees, leave it there for about 30 minutes and remove it when it passes the toothpick test. Set the worktop aside until it cools, and only then cut it into 3 equal parts.

Blueberry jelly, the second part of the recipe, is made as follows: the blueberries, which must have no trace of the tail between them, are put in a blender and passed until it turns into a fine paste. Mix the pasta with the sugar and put it in a saucepan on the stove, over low heat. After they start to boil, stir the blueberries from time to time and leave them on the fire for about 15 minutes, until they start to thicken. Once they have turned into a dense, jelly-like puree, they are removed from the heat and put to cool.

The last part of the recipe is cheese cream, which is very easy to do. Beat the whipped cream with the mixer and sugar until it solidifies, then mix with the spreadable cheese and vanilla essence. After obtaining a very fluffy composition, we slowly add the blueberry jelly, observing with delight how beautiful the final color of the cream is.

Blueberry Cake & # 8211 How to Assemble:

Blueberry cream is divided into three. Place the first top on a plate, add a third of the cream, level it nicely, place the second top and repeat the operation with the cream, and after placing the third top, spread the rest of the cream well on the whole cake. left. The sides are decorated with the 200 ml of whipping cream, but also with blueberries or anything else you want. Leave the cake to cool in the fridge for at least 6 hours before cutting.

Tips for making a blueberry cake:

If you like syrupy cakes, you can make a thin syrup from a cup of water, a spoonful of sugar and a vanilla essence, which you can sprinkle over the tops before spreading the cream on them. Alternatively, the syrup from a slightly sweetened compote that does not conflict in taste with blueberries can be used.


Creamy blueberry tart

1. For the base, grind the biscuits, mix with the melted butter, compact and refrigerate.

2. The well drained yogurt is mixed with mascarpone and sugar. Then lay the eggs one at a time, stirring after each other. Add the blueberries and pour everything over the biscuit base. Bake for an hour.

3. Allow the cake to cool and refrigerate overnight. Serve with cranberry jam.

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Lent: blueberry and lemon cake

Easter fasting - does not mean giving up all gastronomic delights. Of course, fasting - is primarily abstinence, but you can afford some delicious dishes. For example, you can caress yourself with a dessert, preparing an original cake with blueberries and lemons.

First sift the flour, add the baking powder, sugar, margarine, which should be at room temperature, knead the dough.

As a result you need to get a granular dough. Then, in the form greased with oil pour 2/3 of the dough.

Meanwhile, mix with the peeled lemon with the blender, pour over, arrange the blueberries and sprinkle with the remaining sugar, pour over the dough and bake in the hot oven for about 30 minutes. The taste of the dessert is spicy and original. But most importantly - do not give up anything in front of ordinary desserts. Great appetite!


Blueberry cake

& Icirc & # 539i need for countertop:
6 or & # 259
180 g zah & # 259r
1 esen & # 539 & # 259 vanilla
200 g f & # 259in & # 259
50 g butter
1 baking powder
& Icirc & # 539i need for stuffing & # 259:
250 g mascarpone
1 esen & # 539 & # 259 vanilla
100 g zah & # 259r
400 ml fri & # 537c & # 259 liquid & # 259
1 l & # 259m & acircie
200 g of blueberries
1 tablespoon powder and powder
1 gelatin sachet & # 259 for cakes
Preg & # 259te & # 537ti a & # 537a:
The whites are whipped with sugar and vanilla essence, after which you add the egg whites, cooling on the heat. Incorporate lightly mixed flour with baking powder and melted butter. Pour the dough into a greased and lined form with a diameter of 24 cm. Bake the cake in the preheated oven for 45 minutes, then leave it to cool.
Whisk in the powdered sugar and let it cool. Mix the mascarpone cream with the sugar, vanilla essence and then mix it with 1/3 of the fry. Half of the whipped cream is left to mix with the grated peel and the juice of the acircie. & Icircn the other half of the fries add half of the washed blueberries and drained.
Cut the countertop & icircn three. In the shape of a cake, place the first countertop, cranberry cream, the second countertop and sour cream. Put the last countertop on the mascarpone cream. Decorate the cake with blueberries, green acacia peel and pour the prepared gelatin according to the instructions on the envelope. Let the cake cool for 2-3 hours before serving.

Preparation: 45 minutes Baking: 45 minutes
Re & # 539et & # 259 by Carmen-Daniela Cr & # 259ciunescu, Bra & # 537ov


Put a pot on the fire in which you mixed the water, oil and salt. When it starts to boil, set aside and add all the flour at once. Mix well and set aside to cool. When the dough has cooled, add one egg, mixing well after each one.

In the tray lined with baking paper, pour the first sheet of eclair, using a posh. Form a circle from the outside to the inside. Put the tray in the preheated oven for about 30 minutes (to be nicely browned). Allow to cool very well. You will make 3 countertops, which you will bake separately. For the cream, mix the cream, add 200 g of raspberries and mix gently.

Place the first sheet on a plate, add the cream, then the raspberries, then the top, again the cream, the raspberries and finish with the top. Grease the edges with whipped cream, decorate with chocolate and raspberries. Top with powdered sugar and decorate with raspberries. You also make some eclairs, which you can put on top of the cake, for decoration. For this light blueberry cake, we were inspired by the recipe of our reader Laurenţia Cornea, who sent it to us.


Cake without fire, with CHEESE and BLUEBERRY cream

Parents who want to give their children a healthy, hearty and nutritious dessert can opt for this simple recipe.

It can be served from the age of one year. This cake is also good for adults who care about their figure and health.

Cream cheese and blueberry cake

• 250 g of flakes (oats, rye, wheat, millet, barley)
• 120 g of sunflower seeds
• 10 dates
• 50 g of coconut oil (solid)
• 2 teaspoons of cocoa or carob powder
• 1 tip of cinnamon knife

• 200 g of sweet cheese
• 100 g of blueberries
• 3 tablespoons of honey
• natural vanilla

Put the dates and seeds to soak for at least 2 hours in a bowl of water (enough to cover them). After they have softened, drain the water and put them in the blender with the S blade, adding the cereal flakes.

You can use a single type of flake, such as oat or rye flakes, or a combination of oats, rye, millet, barley and wheat. At the health food stores you can find packages with various combinations.

Mix for a few seconds until you get a homogeneous composition, like a paste. Add cocoa or locust bean powder, coconut oil and cinnamon.

Mix again until smooth.

Press the resulting composition into a removable form or into a round tray lined with cling film. The shape must have a maximum diameter of 20 cm.

Press with your fingers or the back of a spoon to get a flat surface.

Put the form in the fridge until you make the cream.

Rub the cheese and blueberries with a fork. You can use fresh, de-frozen or dried blueberries (soaked in water later), or other fruits.

Add the honey and vanilla and mix until a homogeneous cream is obtained. Taste the sweet, and if necessary, add more honey or other natural sweetener.

Spread the cream over the counter and level with a spoon. Decorate the fruit cake and let it cool. It is best to leave it in the fridge overnight to harden. It will also be much more fragrant and easier to slice.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.