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First we take care of the fruits .............. we put the blackberries in a strainer and wash them with cold water. We let them drain until they are well dried and then we put them in a bowl and we mix them with flour.
We start to prepare the dough ................. we separate the yolks from the egg whites.
Gradually add the sugar over the egg whites and mix for about 10 minutes in the upper stage. Add the yolks and mix continuously. Add the sifted flour in the rain and mix with a spatula, this time.
Incorporate the oil, lemon juice, salt, lemon peel and vanilla sugar.
Preheat the oven.
At the end, add the fruits and mix lightly so as not to crush them.
Grease a pan with butter and line it with sugar. Shake the tray to remove excess sugar.
Pour the composition into the pan, level and put in the oven at 180 degrees on low heat.
We do the toothpick test and when the cake is baked we take it out of the oven, let it cool and then cut the larger squares (about 7/7 cm).
Let it cool well and then glaze with whipped cream on top and on the sides of the cake.
Decorate with blackberries and sprinkle with blackberry syrup.
Apricot and pistachio cake
Ingredients needed for apricot and pistachio cake:
- 2 eggs
- 150 g white sugar
- 150 g flour
- 400 g fresh apricots without seeds
- 75 g ground pistachios
- 50 g hazelnuts
- 100 g melted and cooled butter
- 70 ml of milk
- 1/2 sachet of baking powder
- 1 teaspoon vanilla extract or vanilla sugar
- 1 pinch of salt
How to prepare apricot and pistachio cake:
Preheat the oven to 170 degrees C. Prepare a baking dish with a diameter of 24 cm, grease it well with butter and line its bottom with baking paper. In a bowl sift the flour and mix it with the baking powder and salt.
Chop the apricots (400 g) into cubes and set aside. In a blender, grind the hazelnuts and pistachios.
In another bowl, break the 2 eggs and pour the sugar and vanilla extract over them. Turn on the mixer at high speed and mix the composition until the eggs turn white and double in volume. You need to get a creamy composition that flows continuously from the blades of the mixer.
Pour the melted and cooled butter into a thin thread, stirring continuously, then the milk. Put half the amount of flour mixed with baking powder and salt,
Stir in the chopped apricots, pistachios and hazelnuts, then incorporate the rest of the flour. Pour the prepared baking mixture and bake the cake for 18 minutes. (In order not to have surprises and to burn my cake on the edges, in general, I wrap the edges of the cake form with aluminum foil). The cake will bake only in half, and will form a crust on the surface.
Meanwhile, cut the 3 sliced apricots and chop the pistachio larger. Remove the cake from the oven, place the apricot slices in the shape of a flower or as you wish, then sprinkle the pistachios.
Put the cake back in the oven for another 20 minutes. Remove the cake from the oven and let it cool in the form for 15 minutes. Carefully remove the ring from the baking tin and allow the cake to cool completely. Cut the right slices to reach everyone.
Patiseria Dracula Confectionery in London, offers you a diverse range of Romanian cakes (at least 200 different types), many of them being our own recipes, made in our laboratory in Wembley, by qualified staff with 20 years of experience.
The minimum order is 10 cakes per type, and for every ten cakes purchased you have another free cake from the house.
The price of the cakes is £ 1.90 each, and for offers or wholesale prices, you can enter the prices or offers section to have more details, or you can contact us by phone, on Facebook or email.
The cakes we produce have a warranty period between 3 and 9 days, depending on the type of cake and ingredients.
Cake with yogurt cream and whipped cream
It is prepared quickly, it is attractive and delicious. You can use yogurt with different flavors, you can add compote fruits or seasonal fruits.
If you try my recipe for Cake with yogurt and whipped cream, I look forward to seeing you again and telling me how much you enjoyed it.
- 400 g fruit yogurt (I used blackberry yogurt)
- 500 ml sweetened liquid cream
- 10 g gelatin granules
- 100 ml of cold water
- 48 pieces of biscuits
- 1 cup blackberries (I had frozen)
- 4 tablespoons vanilla flavored powdered sugar
- 400 ml water
- 6 tablespoons sugar
- 1 teaspoon lemon peel
- 1 vial of vanilla essence
Method of preparation:
I left the blackberries to thaw in a strainer.
The first time I prepared syrup:
I put all the ingredients, except the essence, in a pan over low heat and kept it until the sugar dissolved. I set aside, added the essence and let the syrup cool.
I hydrated the gelatin in the 100 ml of cold water for about 15 minutes, then I heated it a little (be careful. It doesn't have to boil.) And I mixed it well until it liquefied.
I covered a plastic bowl (size 27x17x10 cm) inside with food foil. I let the foil fall on the edges so I could cover the cake at the end. You can assemble the cake in a large cake pan.
I put the cold cream in a bowl and mixed it for 1-2 minutes, I added the sugar spoon by spoon, then the yogurt and the cooled gelatin. I incorporated the blackberries, mixing lightly with a spatula. I put the cream in the fridge for about 10 minutes.
While the cream was in the fridge, I placed biscuits quickly passed through the cold syrup on the inner edges of the bowl (prepared beforehand). I put half of the cream, over the cream I placed a layer of lightly syrupy biscuits, then the rest of the cream and biscuits again. I covered the cake with foil and put it in the fridge for about 4 hours until the cream hardened. After this time, I turned the cake over on a plate, removed the foil, then garnished it with blackberries and small strips of kiwi. I served the cake with gusto, with loved ones.
Below I have attached some photos from the preparation.
If you like the recipe, please leave me a comment (the comments section is below). This way you reward my work :). You can share on Facebook or other social networks. I kiss you and I'm waiting for you in my kitchen!
May it be useful to you!
Remember, every day I wait for you on my facebook page with delicious recipes to get you inspired.
If you want, you can join the group "Goodies from our kitchens" Sto cook and consult together.
Here you can find other CAKE recipes.
We put the biscuits in the robot bowl and grind them until we get a fine breadcrumbs.
Melt the butter and mix it with the chopped biscuits. Turn over in a form with a detachable ring and press the biscuits with a spoon or with a glass. Put the tray in the cold refrigerator and prepare the cream cheese and blackberry jelly.
We clean the blackberries from the tails and wash them in a strainer. We put 300 gr of blackberries in the bowl of the robot and leave them for a few minutes until they become a paste.
Beat the whipped cream until it becomes hard and firm, then add the fresh cheese, honey and vanilla sugar, mix lightly and add the blackberry paste. In this composition we put a sachet of gelatin that we left to hydrate for 10 minutes and then we dissolved it in a steam bath.
Remove the tray from the refrigerator with biscuits and pour the cream cheese, mix and leave to cool for 2-3 hours.
Now we can prepare the blackberry jelly, we have another 100 gr of blackberries that we will boil with caster sugar and 150ml of water over low heat until the fruits are soft and the syrup has set a little. Strain and pass the fruit with a spoon in a strainer so that the fruit pulp falls into the syrup, let it cool and mix it with a bag of dissolved gelatin.
Remove the tray from the fridge and pour the jelly, leave it to cool until the next day. Decorate with fresh or frozen blackberries, sprinkle each portion with blackberry syrup.
Enjoy your meal.
The quality of this dessert is that everyone will like it. In addition, it can be prepared with ingredients that can be found at any time, in any home. To prepare bread pudding, you have English style.
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If you miss your childhood cakes, here is a recipe for a cake forgotten in grandma's recipe book: NAŞA cake. Snickers cake is very consistent and very sweet, but it can be said that if it is a cake, then it must be sweet! Grandma collected and gathered in a notebook with red covers over 1 recipes for cakes, pies and cakes, cut and kept the pieces of newspaper, calendar on & # 160. I prefer to eat fresh fruit.
This time for a delicious walnut cake, glazed with & # 160. From Grandma's recipe book: Wafer sheets with caramel cream and walnuts.
Cake Day and night, good to lick your fingers! New Year's Eve was with cakes, cake, steak and appetizers, with plow. See here cake recipes of all kinds: almonds, croissants with. Maria Lătărețu put a lot of soul.
He had a recipe book & rdquo, his daughter-in-law confesses. He ran his mother's recipe book and hit the business line. I make elaborate cakes but also cakes based on firm order, given by many & # 160. So I flipped through my aunt's cake recipe book in search of a vegan dessert recipe.
That's how I discovered this fasting cake recipe with. Nasa, Dessert Recipes, Cake Recipes, Brownies ,. When I published the Easter octopus recipe, I was accused of not knowing. I had my mother 's recipe book, and that's how I came up with the idea. Whether it's Christmas, Easter or a simple Sunday, the homemade cake is indispensable on our table. Here are a variety of homemade cake recipes from & # 160. Contains about 5 recipes, are of medium and moderate difficulty.
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Crock-Pot berry cake
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
I hadn't done it in a long time berry cake. It is one of the cakes I used to make very often because I always had berries in the freezer. I usually have all kinds of fruit in the freezer. I use them for cakes, smoothies or milkshakes. I love berries. I especially like blueberries, blackberries and raspberries. In addition, I also freeze strawberries, cherries, cherries and apricots. All are great for any dessert and the good part is that we can use them whenever we need. In winter we do not find fresh fruit, and the imported ones have no taste.
The berry cake recipe is a very light and very tasty one. Because it's very hot outside, I cooked it at Crock-Pot. As you know, I have been using the slow cooker for several years and make any dish with it, both salty and sweet. I like this Crock-Pot Duraceramic because it has a non-stick coating and nothing sticks to it. The cakes come out of the bowl very easily, by a simple overturning and we do not need to use baking paper. I greased the dish with a little butter, because I used a lot of berries and I was afraid they would not caramelize during cooking.
The composition is very easy and you don't even need an electric mixer. A spatula is enough or you can use a tel. Because I wanted it to be lighter, I didn't use butter, but I opted for oil. Berries can be replaced with any other fruit, both frozen and fresh. You can use apricots, peaches, plums, raspberries, strawberries, whatever you like. I've done it with raspberries and cherries before. In both versions it turned out wonderful. This time I wanted to make a berry cake because I really like it. They are sweet and sour, and they are really delicious, especially if they are Romanian and in season.
Because I wanted to make it more special, I glazed the cake with berries. I used milk chocolate for this and put some fruit on top. I used strawberries, blueberries and blackberries, but you can put whatever you want. You can leave the cake undecorated, it's very good and so on. To harden the icing, you must leave the straw in the fridge for at least an hour. It also hardens at room temperature, but it's hot outside and this will take quite a while. If you liked this berry cake at Crock-Pot, you can also try the recipe for chocolate cake and strawberries. It is simple, but delicious and fragrant.