Traditional recipes

Fantasy cake with cheese and kiwi

Fantasy cake with cheese and kiwi

We need a form of cake with a detachable edge.

Countertop: crush the biscuits and mix them with the melted butter. We place the composition in the tray.

White cream cheese: mix the cottage cheese with the whipped cream, sugar, lemon juice and gelatin.

Aspic of kiwi: we clean the kiwi, we grind it or we put it through the robot, we give up some of the juice, we put the pasta to boil over low heat together with the sugar. When the aspic is cooled, add the two sachets of gelatin and pour it over the cream cheese. Garnish with whipped cream.

We place the cheese over the biscuits in such a way as to obtain a nest, because here we will have to pour the kiwi aspic and the sides of the cheese will support it.

To prepare gelatin, you must follow the recipe on the sachet.

Leave the cake in the form with a detachable edge until the next day, preferably in the refrigerator.


Kiwi and biscuit cake

You want to make a cake, but you think it won't work out? We present you a special recipe, which with. Fluffy, exotic but so simple, volcanic by explosively stimulating the taste buds. Previous Post Previous post: Leave a Reply Cancel reply For this recipe you can prepare your pudding or you can use the pudding from the envelope. RECIPE PREPARATION Fluffy kiwi cake: In a bowl beat eggs together with sugar, vanilla sugar, baking powder, ammonia quenched in juice.

I prepared this cake for a dear friend and I really liked the final result. Kiwi sweets are ideal in winter, when we need a lot of vitamin C. See also our recipe for walnut and ness cake. Posts labeled kiwi cake are displayed. The combination of strawberries and kiwi was made at the time.

Kiwi and biscuit cake. A delicious dessert, lovingly prepared for those. Preparation: In a bowl, break the 3 eggs and mix. Drain the kiwi slices and place them on the counter. Prepare the jelly cake, according to the instructions on the package, and pour it over the fruit.


Fancy cake with cheese and kiwi - Recipes

Ingredient:

250 g fat cottage cheese

400 ml whipped cream

150 ml whipped cream

Method of preparation :

Mix the cheese with the powdered sugar, vanilla essence and 5 lg of milk. Add the whipped cream for the whipped cream, then the hydrated gelatin in 100 ml of milk, for 15 minutes, then melted, without boiling it. homogenize and set aside.

Peel a squash, grate it and slice it thinly.

Assemble thus: in a round shape (d = 24 cm) with detachable edges, we place biscuits soaked in milk all around and on the bottom of the form. Spread 1/2 slice of kiwi cream, then the rest of the cream. We put the cake in the fridge from evening to morning. I put another layer of unripe biscuits, because they will soften from the cream. The next day we decorate the cream cake for whipped cream and halves of kiwi slices.


What ingredients do we use for the fancy cake recipe?

  • -4 eggs
  • -a little salt
  • -vanilla
  • -100 gr sugar
  • -130 gr flour
  • -240 ml milk
  • -25 gr butter
  • -grated lemon peel
  • For decoration:
  • -250 ml cream for whipped cream
  • -100gr powdered sugar + powdered sugar for powdering.
  • -I used apple jam, but you can use whatever you like
  • -nuts, tangerines

Method of preparation

We prepare the layer of biscuits

Put the butter in a bowl on the fire, melt it.

We grind the biscuits with a blender and put them in a bowl.

Pour the melted butter over them and mix them well to result in a homogeneous paste that we pass in the form lined with foil and spread it by hand, in an even layer.

Shape in the refrigerator until the creams are ready.

Cream preparation no. 1 for cheesecake with digestive biscuits and strawberries

Mix the whipped cream until it hardens and divide it into the quantities passed to the ingredients.

I mixed it all up from the beginning.

For cream no. 1, we start with gelatin that we hydrate in water to cover it.

Mix the mascarpone with the cottage cheese, sugar, a little salt, essence and vanilla sugar until the sugar is no longer felt, then add the whipped cream and mix well the whole composition.

Melt the gelatin on a steam bath, and when it is completely diluted, pour it thinly over the cream, mixing vigorously to spread evenly throughout the composition.

Remove the biscuit form from the refrigerator.

Peel 10-15 strawberries and cut them in half and place them on top of the cookie sheet.

Spread the cream evenly over the strawberries and put the form back in the fridge until we prepare the second cream.

Cream preparation no. 2 for Cheesecake with digestive biscuits and strawberries

For cream no. 2, put the gelatin in the water to hydrate and leave it until the cream is ready.

We pass the washed and cleaned strawberries through a blender.

Mix the cheese with the sugar and a little salt, then mix it with the whipped cream and finally add the mashed strawberries.

Melt the gelatin on a steam bath and immediately add it over the cream and mix vigorously until everything is well blended.

Remove the form from the fridge and spread the strawberry cream in an even layer over the other cream, which is almost coagulated.

Refrigerate for a few hours until the creams are thick enough to slice the cheesecake.

I kept it in the fridge from evening until morning.

Garnish with whipped cream and strawberries according to everyone's imagination, a chapter in which I am a bit stupid :)))) if I lived close to Gaby or Miha, I would knock on the door to decorate my cakes.

It turned out to be a delight, the only inconvenience for me was that I hit some very sweet biscuits, but I reduced the sugar from the creams and it was compensated.

In addition, the strawberry cream was a little sour, exactly as it should be and I added those strawberries over the counter, also to soften the sweetness of the biscuits.

I took some oatmeal cookies from Lidl, I didn't know they would be so sweet.

My source of inspiration for this Cheesecake with digestive biscuits and strawberries, you can find it here, but it is modified according to my taste.


Cold cake with cottage cheese

Because it's too hot and because it's too lazy :), I made this cold cake with cottage cheese. Cold, meaning no oven. With kiwi as it turned out, you can of course try it with strawberries.

  • 200g biscuits (-2 that I ate)
  • 500ml cream for whipped cream 32% fat
  • 8g food jelly
  • 500 ml of milk
  • 250g cow's cheese
  • 150g old powder
  • 1 sachet of vanilla sugar (8g)
  • 6-7 kiwis

In a bowl put the cottage cheese, sugar and 4-5 tablespoons of milk. Mix well. Put gelatin in a bowl with 3 tablespoons of cold milk. Heat 100 ml of milk in a saucepan. When it starts to boil, turn off the heat and add the dissolved gelatin. Stir until the gelatin dissolves and then pour the liquid over the cheese. Mix and set aside.

Beat the whipped cream. If you use natural cream, add 3 tablespoons of sugar.

Put the whipped cream in the cheese mixture and mix well. I used about 300 ml for the mixture and left 200 for decoration.

Wallpaper a form of cake with food foil. (You can also use a pan with a diameter of 21 cm). We pass the biscuits through the milk and place them next to each other. Put half of the cream, then slices of kiwi, then the other half of the cream. Break the biscuits in half and put them over the cream. I don't know how I did it but they fit me right. If you use a round shape put a layer of biscuits then cream then another layer of biscuits.

Cover with foil and leave to cool for 4-5 hours.

Remove the cake from the cold, take the foil and garnish with kiwi and whipped cream.

The husband asked for a supplement (and so that I don't lie to you too :)) and says that it is among his favorites. I think I know why, because it's with kiwi, cheese and it's not very sweet :)

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


3 Homemade cake recipes for children, simple and easy to make

Whether it is a special occasion, or simply if you have a craving for something sweet, a cake can be made quickly from healthy ingredients and will be appreciated by children because it gives the day a festive air. Here are 3 cake recipes for children older than 1 year, simple and easy to make.

LEMON MOUSSE CAKE

Lemon mousse cake is a wonderful dessert for a hot summer day, due to its cool air.

Ingredient crooked lemon lemon mousse:

  • 5 eggs
  • 200 g sugar
  • 200 ml oil
  • 1 cup water
  • 250 g flour
  • 1 sachet of baking powder
  • 2 tablespoons cocoa

Here's how to make a cake top:

  1. Rub the yolks with the sugar and add the oil, until a homogeneous cream similar to a mayonnaise is formed.
  2. Add water and mix for another 2 minutes.
  3. Mix flour, cocoa and baking powder separately.
  4. This mixture is slowly added to the yolk composition, stirring constantly. Separately beat the egg whites and add them to the composition.
  5. Pour the dough into the pan (any shape) greased with butter and lined with flour and put in the oven over medium heat until baked. Remove and leave to cool.

Lemon mousse cake cream ingredients:

  • 500 ml liquid cream
  • 5 yolks
  • 3 egg whites
  • 300 g powdered sugar
  • 1 tablespoon grated lemon peel
  • 2 sachets of gelatin.

Here's how to make lemon mousse:

  1. Mix the egg whites and sugar until a thick homogeneous foam is formed. Add a little lemon juice and lemon peel.
  2. Whip the cream until it hardens.
  3. Then add the yolks, then the egg whites, and mix constantly with the spoon from bottom to top. At the end add gelatin soaked in a tablespoon of water.

Mount the cake and you can syrup it with lemon syrup, if desired. Serve after being kept in the fridge overnight.

Read on and find out how to make carrot cake with cheese and oranges for children.

CARROT CAKE WITH CHEESE AND ORANGES

The carrot cake is made quickly and is a dessert loved by most children. This recipe is no exception!

Wheat ingredient carrot cake with cheese and oranges for children:

  • 250g flour
  • & frac12 sugar cane
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 pinch of salt
  • 4-5 suitable carrots put on a grater
  • 3 eggs
  • Vanilla extract
  • Grated cinnamon
  • Peel from 2 oranges.

Mix in a bowl all the dry ingredients except sugar. Rub the sugar with the eggs until you get a frothy mixture, add the grated carrots, vanilla and then the dry mixture, stirring constantly. Pour the mixture into a pan greased with oil and lined with baking paper and bake the cake for 20-30 minutes in the preheated oven at 170C. When ready, turn it over on a top-bottom shredder, but wait for it to cool completely before removing the baking paper.

Cream ingredient carrot cake with cheese and oranges for children:

  • 100 g sweet cheese
  • 100 g mascarpone
  • 1 teaspoon orange peel (very well washed before)
  • 2-3 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • 1/3 cup sugar.

Mix all the ingredients patiently until a homogeneous cream is formed, which is spread on the well-cooled top. Good appetite!

Read on and find out how to make a cake with cheese and grapes for children.

CHEESE AND GRAPE CAKE

The combination of cheese and grapes is recognized as extremely fine, and this cake is no exception. Here's how easy it is to prepare.

Wheat ingredient cheese and grape cake for children:

  • 4 tablespoons flour
  • 3 eggs
  • 2 tablespoons sugar
  • A tablespoon of lemon juice
  • A tablespoon of grated orange peel

The egg whites are separated from the yolks and beat with a little sugar. Rub the yolks well with the rest of the sugar, lemon juice and orange peel. Mix the egg whites with the yolks, then add the flour and incorporate. Line the tray with baking paper and pour the mixture. Bake it for 20 minutes, do the toothpick test and if it is ready, leave it to cool.

Cream ingredient cheese and grape cake for children:

  • 350 g of cottage cheese
  • 4 tablespoons brown sugar
  • The yogurt cane we believe
  • 2 sachets of gelatin
  • a tablespoon of lemon juice
  • 350 ml fresh.

Other ingredients: beans from a generous grape, other fruits according to preferences: cranberries, kiwi, mango.

Mix the yogurt with the brown sugar and lemon juice. Add cottage cheese, whipped cream and gelatin dissolved in cold water. Once the countertop has cooled, cut it in half. Add a layer of cream on half of the worktop, then cover with grape seeds cut in half and add another layer of cream. Place the second half on the counter and cover with the rest of the cream. If you prefer, you can use all the cream inside, and garnish with a layer of whipped cream and fruit on top.


Cream cheese, fruit and caramel cake

I had in mind the classic cheesecake when I cooked this cake, but I also changed a few things. I added lots of fruit, cream, and didn't use the oven at all. The filling is especially refreshing due to the combination of cream cheese and fruit, and it goes great with caramel.


Diplomat cake

Hello! they are novices, what do they do with egg white cream. to mix with egg yolk cream and whipped cream? Thank you!

Hi, it's a small mistake, don't put the egg whites in the cream (only the yolks). So make a single cream of yolks and sugar, add milk and boil on a steam bath, then mix with whipped cream and gelatin (plus vanilla essence).

Thank you, keep up the good work, I'm delighted with the ideas and recipes!

HOW DO I PUT GELATINE IN CAKE, CREAM OR CREAM TO GET BEAUTIFUL? I PUT THE GELATIN IN WARM WATER AND AFTER I PUT IT IN THE CREAM, IT COOKED. I USED 2 GELATINE ENVELOPES -KNOXORIGINAL, UNFLAVORED. HELP ME HOW TO PREVENT COCOLOASHES! IT WAS WRONG WHEN I FOUND CREATED PIECES OF GELATINE IN CREAM. I DIDN'T DISSOLVE IT, I DIDN'T ADD IT WELL TO THE CREAM. THANK YOU.

With pleasure, but you really don't need so many thanks. It goes up to my head :)

It looks insane :), I will definitely try it.

With the appearance I see that I convinced you, now it remains to be seen how you will like the taste of the diplomat cake: D

Mmmmmmmmmm like, it looks fffffffff good, it's pleasing to the eye and exciting for the taste buds, dear R: d.
Delighted, as with every post of yours.

Diana, I think we have a reciprocal relationship here :)) And I always love your comments)

Maybe you can post some recipes for caltabosi, sausages, something specific to the month. that also through your recipes I will find something special !! That if you have.

I'm a little comfortable to do something like that, so I don't promise anything :) Although now it seems to me that the idea of ​​making a few sausages is kind of smiling.

I tried too but it didn't work out. For one reason or another, my egg cream with bain-marie sugar did not harden. I beat the eggs well with sugar for about a quarter of an hour, I put milk, but when I put the cream (egg with milk) on the steam, its composition did not change at all (it remained as liquid). And I thought I should and I mixed the cream with whipped cream and gelatin. But from this mixture the cream (egg with milk) remained at the bottom of the bowl and the whipped cream rose to the surface. Can you tell me why? Va roooog. : o3

Yes, I can :) Unfortunately, you didn't boil the cream of the cake enough. I even mentioned in the recipe that after about 15 minutes of cooking the bain-marie cream will have to have thickened a little, but it seems that you missed it. It still happens, but don't forget that small details can make a difference - next time you will surely make the diplomat cake without any problems.

And if it takes more than 15 minutes to harden, what do I do?

You're not doing anything, Alex. Leave the cream on the fire until you notice that it starts to thicken. The 15 minutes are indicative, we don't have to take it only after time - my electric hob heats up in one way, the stove in another way (even the gas pressure sometimes differs, especially in the winter months).

I also made the recipe ... about two weeks ago. I had the same problem with that cream of yolk + sugar + milk. I may fall asleep next to the stove until it starts to thicken. but G E N I A L came out! Tastes and easy.

I have always admired men who know and like to cook

Unfortunately, I'm not really admirable. I like to cook, but I don't know how to do it as well as I would like :)

you are modest, and I admire the men who cook, I would have liked k and my husband to cook but unfortunately he doesn't even make french fries

I try to be realistic, especially knowing that I don't actually cook as often as people think. And then you know what it's like. If I'm in the kitchen, then I don't have time to do other household things that your husband probably does :)

I made it and it turned out delicious. I received praise from everyone :)) thanks for the recipe :)

You really don't have to, the praise received is only your merit)

Beautiful presentations, attractive blog! : D

I like your recipes, but please don't have any recipes without fats or fried foods.

There aren't many of them, but there are already dozens of good recipes without fat or fried on the blog. The difficult part is finding them, thinking that they are mixed among hundreds of other recipes, but you will surely discover them. :)

I also tried the cake, but I don't know why the yolks + sugar + milk didn't set at all. I kept them on the water bath for half an hour, but nothing. I do not understand why. I also tried a cream for another cake where I had to mix eggs + sugar DIRECTLY on the fire until it thickens - although I kept them DIRECTLY on the fire for 45 minutes, they didn't thicken. I'm wodering why?

Not being next to you to see exactly how you did it, you realize that it's hard for me to tell you why they didn't come together. But clearly something is wrong, because even a child knows that the egg coagulates if it is kept on fire :) And you say that you suffered it twice, the second time even keeping them DIRECTLY on the fire . I really don't know what to say. but some more experienced reader may "enlighten" us.

the recipe lacks starch or flour for the cream. yolk + sugar + milk become & vanilla quotsos & quot, not cream, regardless of the amount of gelatin that is added after.

Fortunately, the recipe images show how & quotgalbenus + sugar + milk & quot become & vanilla quotsos & quot only initially, and after they are cooked, combined with gelatin and stay in the fridge for a while they harden (and the image with the recipe ingredients does not show any flour). If I had made a "thick cream" with flour for the diplomat cake, then what was the point of gelatin. As the cream was "thick", it would probably have thickened even more if it had been kept in the fridge long enough. Finally, it's just an unverified presumption personally (it may not be strong enough to resemble the diplomat we know), which is why those without much experience in the kitchen (as I admit I am), they should follow exactly the above recipe, and if the gelatin is not expired or boiled too much, then the diplomat cake should come out perfectly.

I also made the cake, the first attempt failed because I probably mixed the hot cream with the whipped cream. So I threw everything away and started over. In the end, a super, good-looking and delicious cake came out.
Now I make the experienced and I ENLIGHTEN Mrs. Anonymous. I think he forgot to turn on the stove. I have no other explanation.

Roxana, I know it's not nice to laugh at someone else's trouble / failure, but there's no point in being hypocritical and not admitting that I had fun reading your comment.
I try to explain the recipes in as much detail as possible and to emphasize certain details that seem more important to me, precisely so that anyone - even those without experience in the kitchen - can successfully prepare that recipe. Even then, if someone is having problems, I try to help them and find out the cause together (because, in most cases, I noticed that the recipe is read diagonally or not enough attention is paid to the details - how it seems you have suffered it too with the first attempt at a diploma cake: P). But, in the case above, I really felt a little confused.


Simple cake with whipped cream and strawberries

For me, Christmas is in white and red. And, when I'm in a time crunch, a sponge cake in syrup, with cream and fruit, is the best choice. Strawberries have not been a seasonal delicacy for a long time, now we find them all year round and, even if the imported ones do not have the flavor of the fruits harvested from the homelands, they do not lack the perfume and the taste is unmistakable anyway. Look for smaller strawberries, those are much more fragrant and tastier than the big ones.

The sponge cake is prepared quickly, the syrup and the cream as well, we just have to wash and slice the fruit - in conclusion, here is the recipe for an extra delicious super mega cake, syrupy as we like, and which is very simple and fast. It's an idea to keep in mind, not just for Christmas, but for any other occasion.


Video: Ποια φίλη πήρε το ΒΡΑΒΕΙΟ για το ΒΡΑΒΕΥΜΕΝΟ ΚΕΙΚ; (November 2021).