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Cake with berries

Cake with berries

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Mix the egg whites with a pinch of salt, add the sugar and mix until it becomes a glossy meringue, add the yolks that I beat with oil and water, mix well, then add the flour mixed with the powder and lemon peel.

Mix with a spatula until smooth, pour the composition into a tray lined with baking paper and put in the preheated oven until it passes the toothpick test.

Let cool, then cut the top into 3.

Cream

Mix the sour cream for 1 minute, then add the sugar and mix until it doubles in volume and the sugar has melted, add the whipped cream beforehand and mix well.

We grind the berries (I used 200 g), with a fork and mix with the whipped cream.

Assembly - place the first sheet of countertop-syrup-cream, (I put some of the fruits I stopped in the middle of the cream and mixed a little) -sheet-syrup-cream-countertop-syrup sheet and let it cool for 30 minutes, after which we decorate according to preference.


Cake with berries

Berries are those emblematic products of the warm season. You can't spend the summer without enjoying them. Children, in particular, rightly adore them: they pick them between their fingers and enjoy them with a lust that is hard to match because they are extremely fragrant. They are also very healthy, with a high content of antioxidants. In addition, they give life and color to any dish, which makes them the ideal ingredients for desserts, especially if they are sugar-free, like the one below.

NOTE:
I have to make a point, especially for those who are preparing a banana top for the first time. Its consistency, after baking, will be slightly moist and creamy. It doesn't mean it's not baked! It is the texture given by the fruit. The advantage is that, in this way, the countertop no longer needs to be syruped and that it borrows the banana flavor. Some prefer it that way, others want a dry countertop. For the latter, there are two options. The first is to add 1-2 tablespoons of extra flour. The second option would be to replace bananas with a smaller amount of dates. Pineapples have a low sugar content (approx. 12 g per 100 g of fruit), unlike dates, which are much sweeter (approx. 60 g of sugars per 100 g of fruit). Given that 2 medium bananas weigh about 240 g (ie they have 28.8 g sugars), if you want the top to come out as sweet as the one with bananas, you should use only 2 dates.


Cake with berries and chocolate cream (especially 2000

A fresh cake with chocolate cream, cream and berries. If the cake has a shape similar to a turtle shell, then it can be decorated with kiwi circles on top, put banana slices on. If we used raspberries, strawberries and blueberries for this cake, you can replace these fruits, if there is one. Cake & ldquoNumber cake & rdquo decorated with fresh berries. The cake contains fluffy vanilla top, vanilla cream from condensed milk and berries.

Chocolate mousse cake with berries and syrupy top. Vanilla top, vanilla cream with berries, coated in sugar paste. I used the thawed fruits for garnish, and with the juice drained from them.


Cake with berries

Berries are those emblematic products of the warm season. You can't spend the summer without enjoying them. Children, in particular, rightly adore them: they pick them between their fingers and enjoy them with a lust that is hard to match because they are extremely fragrant. They are also very healthy, with a high content of antioxidants. In addition, they give life and color to any dish, which makes them the ideal ingredients for desserts, especially if they are sugar-free, like the one below.

NOTE:
I have to make a point, especially for those who are preparing a banana top for the first time. Its consistency, after baking, will be slightly moist and creamy. It doesn't mean it's not baked! It is the texture given by the fruit. The advantage is that, in this way, the countertop no longer needs to be syruped and that it borrows the banana flavor. Some prefer it that way, others want a dry countertop. For the latter, there are two options. The first is to add 1-2 tablespoons of extra flour. The second option would be to replace bananas with a smaller amount of dates. Pineapples have a low sugar content (approx. 12 g per 100 g of fruit), unlike dates, which are much sweeter (approx. 60 g of sugars per 100 g of fruit). Given that 2 medium bananas weigh about 240 g (ie they have 28.8 g sugars), if you want the top to come out as sweet as the one with bananas, you should use only 2 dates.


Cream with bananas and berries

I responded to the challenge of Health Life and Bosch Home and together with their products I made this wonderful simple dessert. A contest took place on the Facebook page where we already have a happy winner of a robot exactly like the one presented below and of a basket with Sano Vita products. I hope she delights us with something good soon.

During this difficult period for everyone with more stay at home or around the house, with the social distance imposed, but necessary, far a period of family and friends, I missed a lot of weekend meeting with my friends I used to to go out for coffee or with whom I served coffee at my house with something sweet made by me. I hope that slowly, slowly we can resume our old habits at least partially, given that I have a new concern that takes up about 24 hours a day & lt3.


Method of preparation

For the countertop we proceed as follows:

We mix the eggs together with the sugar until we get a creamy composition. We incorporate, on and off, oil, milk and flour together with baking powder. Sprinkle with orange peel and lemon zest and add the orange juice. Homogenize the composition and pour it into a baking tray greased with butter or oil.

For the cream we proceed as follows:

Put the whipped cream in a bowl over low heat. When it reaches the boiling point, add the broken chocolate & icircn small pieces.

Stir gently with a spatula until it melts completely.

Incorporate the butter and leave the bowl to cool for a few hours.

Then mix for a few minutes. A fine, dense cream will be obtained.

For the syrup we proceed as follows:

We boil the water with the sugar, until the latter melts completely. Add the berries, orange peel and its juice. Continue boiling for another 3-4 minutes, then leave to cool.

After complete cooling, cut the countertop into three equal parts. The first countertop is placed on a plate. Syrup and add a part of the cream and berries evenly, proceeding in the same way with the next two tops. The cake is coated in the remaining cream and garnished with chocolate chips and berries. (For decoration: Melt the chocolate, spread it out on a foil and then roll it around the cake.).


Cake with berries - Recipes

COCKTAIL RECIPES & # 8211 Tart with berries

COCKTAIL RECIPES & # 8211 Tart with berries. Each week we will learn together how to prepare a new recipe through the COCHET RECIPES section. Here we will learn how to prepare certain recipes, we will discover useful information about some ingredients. With a little care and coordination, no dish is impossible to prepare. So don't be afraid! Young and old, we are preparing to become chefs with CHILDREN'S NEWS. Today we will prepare a berry tart together.

A tart is a baked dish that consists of a filling over a pastry base with an open countertop, not covered with pastries. It is not a difficult recipe and we need simple ingredients. To prepare a perfect tart, make sure you have a 24 cm tart tray.

Ingredients

For the tart we will use 300g 000 white flour, 50g fat butter, min 82%, 80g powdered sugar, a pinch of salt, grated lemon peel, 2 egg yolks, 3-4 tablespoons of cold water and a vanilla pod.
For the vanilla cream we will use 400 ml of milk, 4 egg yolks, 120 g of sugar, 25 g of starch, vanilla (1 sachet of vanilla sugar or 1 teaspoon of extract or ½ vanilla pod) and 1 pinch of salt.
And for decoration we will use about 250 g of berries and a gelatin bag for the cake (Torten Gelee).

Method of preparation

To start, we will mix the flour and powdered sugar in a bowl, together with the salt and the cold pieces of butter. Now knead until the composition in the bowl is dry, sandy and you can see the pieces of butter scattered through the flour. I gradually added the yolks, kneading after each one. After adding the last yolk, drip cold water into the bowl. First a tablespoon of water. It depends on how dry the composition is and how much water it absorbs. Put the dough in a cling film and leave it to cool for 30 minutes. Then we spread the sheet in the tray. Don't forget to line the sheet with flour. The tart must be baked, so heat the oven to 200 C (with ventilation, respectively the high stage in gas ovens) and leave the tart in the oven for 13 & # 8211 15 minutes.

Cream

Now to prepare the cream, we will boil the milk with the vanilla pod. Meanwhile, mix the egg yolks together with the sugar and salt until the mixture is light in color and frothy. Add the flour and stir until incorporated. Do not mix long after adding flour or starch!

Remove the vanilla pod from the milk and add the cream obtained gradually. Leave everything on the fire for 3 minutes, stirring constantly.

We leave the cream to cool, but not anyway. We put it in a heat-resistant bowl and wrap it with cling film.

When it's cold, mix the cream a little and start whipping. We have to pour the cream over the tart top and garnish it with fruit as we like. We will pour gelatin over it. We prepare this using a gelatin sachet with 2 tablespoons of sugar. Add 250 ml of water and after it has blended well, put it on the fire to boil for about 1 minute.

Our tart is ready. Don't forget to ask your parents for help when using the stove!


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 chocolate

I tell you straight away that pansy flowers are edible flowers. You have HERE AT THE END OF THE CAKE RECIPE & # 8220PRIMAVARA & # 8221 list of flowers that are edible.
For family events such as a birthday, I like to make unique cakes to delight my family or friends. It is a complex cake, but not very complicated to make, the berry cream requires special attention, however. I combined the freshness of the sour taste of the berries with the sweetness of the chocolate and the sour cream. It is a cake with a delicious and refreshing taste. I chose to make a classic, simple pandispan top, the richness being given by the other layers. The berry cream has the sharpest taste of chocolate, please work with a tasty, good quality chocolate because you will feel the taste.


The Mascarpone Cake with Berries will impress you from the beginning with its color. The pale pink cream that covers the cake, the bar of hazelnuts at the base, the intense red berries along with the crispy meringues, will impress with their color and taste. & Icircmbined with the soft taste of mascarpone cream, all these ingredients will bring a madness of textures, just as the appearance brings a madness of color

Allergens: gluten egg white raspberry milk hazelnuts Peanuts Components: Cocoa top, Mascarpone cream, Berries, Cream, Peanut butter Shape: Round Notes: Cakes containing fruit, depending on availability, can be fresh or frozen
Because each cake is made by hand, not by templates, the final cake will not look the same as details as the one in the picture and there may be a weight difference of +/- (10% - 15%), depending on the complexity of making the cake.
Confectionery products are stored in refrigerated units, at temperatures between 2-8 degrees C. Shelf life: 48 h
Decorations and figurines may contain inedible pieces used for their assembly. Do not consume. Remove from products before consumption.


Drain the fruit in a colander until it thaws and crush in a blender with the sugar. Separately, dissolve the gelatin in a little fruit juice and then add it to the rest of the heated juice. Mix well and pour warmly over the berries. Whip the cream well with the hardener and add the fruit puree. Then put the melted chocolate (the chocolate will not change the color of the cream) Cut the top in half, syrup it with a brush with compote juice, and fill it with cream in the middle. Put strawberries cut in two or any other fruit you want over the cream and place the second syrupy top. It is decorated according to preferences.

I put food foil in the tray in which I baked the middle top and then I wallpapered the edges of the cake with the pandispan strips with the drops and I put the first top, the cream, the strawberries, the second top and I put it in the cold for 1 hour. I took out the tray and turned it upside down, removing the foil. I greased the cake with colored whipped cream, I garnished it with fruit, leaving the edges without whipped cream to see the pattern.


For the edge with the drops you need half the amount of a regular cake pandispan (eg 4 eggs 4lg of flour and 4gg of sugar) from which stops a quarter of the composition that is mixed with cocoa for circles. Take a sheet of baking paper with which we will line only the bottom of a wider tray from which we will cut strips with which we will line the edges of the tray where we will assemble the cake (round in the shape of a cake with detachable or rectangular ring. On this paper we will draw with the ballpoint pen or any other pattern you want, leaving a small distance between them. posh with the composition of pandispan and cocoa, immediately put the tray in the freezer until the drawing freezes, pour the rest of the pandispan composition over this drawing and put it in the oven like a normal countertop. the cake is assembled, the edges are covered and the cake will be assembled inside the form.