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Mix the flour with the sugar. Crush the butter, add over the yolk with 1-2 tablespoons of cold water and knead well with flour and sugar. Shape a circle so that it covers a shape of 26 cm and a 3 cm high edge remains. Leave in the fridge for an hour.
Preheat the oven to 180 degrees, put the dough in the oven and bake for approx. 25 minutes, then remove.
Chop the walnut kernels and fry in a pan. Mix well the mascarpone cream with mashed cheese, lemon juice and vanilla sugar. Beat the whipped cream until a hard foam is obtained, then mix it with the cream cheese.
Spread the cream over the dough. Drain the pears and place over the cream. Sprinkle over the walnuts and refrigerate for a few hours. Then cut into slices and serve.
This recipe uses ricotta and mascarpone cheeses. Due to the use of the latter, a slightly creamy taste and a stable consistency are obtained, such as that of a cheese.
It is better to serve this cream with thick pancakes & # 8211 pancakes or you can decorate cupcakes with it.
Cream preparation time: 15 min.
Caloric content per 100 g: 224 kcal.
To start the mascarpone, beat with sugar, obtaining homogeneity. Then the cream is also well mixed with ricotta. Before serving, you can lightly cool the resulting table so that it has a better shape (if you intend to use it to decorate cupcakes).
Ricotta cream cake can be made with different flavors, adding a little berry or fruit puree, cocoa, grated chocolate or coconut chips. You can also use food colors to make the plate more original and brighter.
Carrot cake with cream cheese and mascarpone is the delicacy I propose to celebrate the beginning of spring. It is delicious, easy to make, with a very beautiful presentation.
It is the ideal dessert for the moments when you want to pamper your loved ones, but also a good idea for the Easter Holidays, being one of the classic cakes dedicated to this holiday. Even the decoration of this cake fits perfectly with this season.
I prepare carrot cake almost every year for Easter, but I think it goes very well in autumn, the top matching nature.
The wet top of this flavorful carrot cake has a simple cream cheese and mascarpone cream that is very easy to make.
The recipe was prepared by Cristina Brejan, the author of the blog Cristina Brejan & # 8211 Flavors and colors especially for the & # 8220Gatesc with friends & # 8221 project, which during this period you continue in the online version.
I would have liked to be able to continue cooking live with my friends, but in terms of social distance I prefer to present their recipes in this version. We don't know each other personally, but we have been friends online for many years.
Cristina's boy is almost the same age as my boy, we both cook for pleasure, and Cristina has prepared over time some recipes from my blog (sweet and sour chicken with pineapple and pork lard cookies with jam).
I invite you to follow Cristina because she has many delicious recipes.
Regarding this recipe carrot cake with cream cheese and mascarpone I can say that we have common tastes because I also really like this type of cake.
On my blog you can find some delicious cake or cake recipes in which carrot is the star ingredient. If you click on the recipe title you will be redirected directly to the desired recipe:
Carrot cakes and pies generally have white cream cheese, and flavors can be essential for their sensational taste.
Cristina used cinnamon, but I like to sometimes add grated ginger, nutmeg and grated orange peel.
Given the fact that the carrot cake has cream cheese, it will be kept in the refrigerator.
It is essential that the carrots be grated as finely as possible, because this is the only way they will cook in the cake top.
The top of a carrot cake is slightly damp, and this texture can make it difficult to cut into slices, but the walnuts help a lot the final consistency avoiding it being crumbly.
That being said I leave you with the list of ingredients and how to prepare it carrot cake recipe with cream cheese and mascarpone.
For the countertop:
(For 2 countertops in two cake shapes with a diameter of 18 cm)
1 teaspoon and a half baking soda
350 g grated carrot on a small grater
1/2 vial of vanilla essence
For the cream:
400 g cream cheese (I used Pilos cheese from Lidl)
1/2 vial of vanilla essence
200 ml cream for whipped cream 30%
For the beginning, the countertops are prepared.
In a bowl, mix the flour with the baking powder, baking soda and cinnamon. In the bowl of the robot add eggs, sugar and oil, vanilla essence and mix until the sugar dissolves.
Then add flour mixed with baking powder, baking soda and cinnamon. Homogenize the composition, then remove the bowl of the robot, add the grated carrots and chopped walnuts and mix with a spatula. Pour the composition into the two cake forms. lined with baking paper.
Bake the tops for 30 minutes at 170 ° C & # 8211 depending on the ventilation.
After the countertops have cooled completely, cut each into two equal sheets. In the end we will have 4 countertop sheets. The tops have a moist texture and are very good in taste.
Cream cheese and mascarpone has the advantage that it is very simple to make, it is delicious and perfect for decorating.
Put all the ingredients for the cream in the bowl of the mixer and mix at maximum speed, about 3 minutes.
About 2/3 of the cream is distributed between the cake tops, and the rest is covered with the cake, including the edges. I also made some flowers and leaves, to feel that spring has come.
The cake thus decorated is put in the fridge for at least an hour, after which it can be sliced.
It is delicious! The top has a moist texture and combines perfectly with fine cream cheese and mascarpone.
I invite you to follow me on the YouTube channel. Don't forget to click on the bell to be notified when I post a new recipe.
I also invite you to the group I cook with friends - Tasty recipes.
Pear pudding with ricotta or cream cheese and cozonac
Pear pudding with ricotta or cream cheese and slices of cake is inspired by two other classic recipes, established: corn pudding with cottage cheese and pudding diplomat.
The first, the croissant with cow's cheese, is one of the desserts of my childhood. Corns of & # 822225 money & # 8221 soaked in milk, placed in a Jena bowl (yes, it says Jena no Yena & # 8211 is the name of the German town where heat-resistant glass is produced) greased with butter and sprinkled with crystal sugar (to caramelize the bottom) and covered with a cream cheese (with eggs, sugar, vanilla and lemon zest). You can find the recipe here.
Second, pudding diplomat, is made from slices of muffin (or other sweeter leaven & # 8211 for example. simple cake) soaked in a mixture of eggs, milk, sugar and vanilla and sprinkled with candied fruit & # 8222painted & # 8221 in rum or cognac (version Eric Lanlard). I also made this one after Easter (from panettone & # 8211 recipe here).
Starting from the 2 recipes above and having a few heads of cake (guglhupf, kougloff) left over from Christmas, I said to improvise a pear pudding with ricotta and slices of cake. Recycle. I focused on the available fruits (in my case there were some pears) and I decided to make a pear pudding with a ricotta cheese cream, candied lemon peels and almonds. Why ricotta? Because it is light, creamy and does not have the specific acidity of cottage cheese. It has a somewhat neutral taste that goes fragrant only with vanilla and goes perfectly with pears. I chose candied lemon peels instead of freshly grated peel for a more subtle aroma that doesn't fade vanilla.
Ingredients for the cake recipe with pears and whipped cream
- -4-5 pears depends on size
- -9 tablespoons sugar
- -125 gr butter
- For the countertop
- -6 eggs
- -7 tablespoons flour
- -6 tablespoons sugar
- -vanilla essence
- -pt ornate
- -250 ml sour cream
- -100 gr powdered sugar
Ingredients Lent cake with pears by Simona Callas
- 200 g flour www.simonacallas.com
- 100 g vegetable butter or fasting margarine (cold)
- 1 tablespoon vanilla powdered sugar
- 2-3 tablespoons cold water
- 5-6 halves of pears from compote or pears ( find here how they are made )
- 100 g vegetable butter or fasting margarine (soft)
- 100 g coconut cream
- 100 g vanilla powdered sugar
- 25 g cocoa powder www.simonacallas.com
- ¼ teaspoon ground cinnamon
- 100 g of almond flour
- 2 tablespoons brown rum (or rum essence)
Cake with wet top and cream cheese
Cake with wet top and cream cheese
10 years ago, when we started this beautiful adventure, we didn't even think that we would get here.
It has been a beautiful 10 years, with joys, satisfactions, accomplishments, sometimes with hops but not impossible to pass.
I worked side by side with Liana to raise him beautifully, I learned everything about the blog on the go and we still have a lot to learn.
After 10 years, we have collected over 2000 articles, we have had dozens of collaborations with beautiful and dear people who have given us and continue to give us their trust and we thank them for this, we have made friends and we have gathered around us a beautiful community without which we would not be here !! & lt3
What do we want from here on out? We only want health and a lot of strength to be able to carry on what we started 10 years ago !!
At the birthday party we celebrate with Delaco so now I do it every month, for 5 years now, thank you dear ones for your trust !!
Thanks Tomvalk for the special topper !!
Cake with wet top and cream cheese - Ingredients
Wet cocoa-3 leaves
200 g flour
250 g sugar
75 g cocoa Dr.Oetker
2 teaspoons baking powder
180 ml whipped milk
180 ml oil
180 ml of hot water
2 sachets of vanilla bourbon sugar
a pinch of salt
600 g cream cheese with sour cream - Grace-Delaco
400 ml whipped cream, cold
150-200 g powdered sugar
2 sachets of bourbon vanilla sugar
10 g gelatin granules
Cake with wet top and cream cheese - Preparation
Wet cocoa top- 3 sheets
Mix in a bowl the dry ingredients: flour, cocoa, baking powder, vanilla bourbon sugar, salt.
In another bowl we put eggs, oil, whipped milk, sugar and mix them with the mixer.
Combine the two compositions, mix them, then add hot water and mix. The composition will come out a little more liquid, but that's the way it should be !!
We turn on the oven and set the ventilation function to 160 degrees C.
Wallpaper with baking paper the base of a cake form with a diameter of 24 cm, divide the composition into three and bake the three top sheets in turn for 20 minutes for each sheet.
Let them cool on a grill. After they have cooled, remove the paper from the base, they must be handled carefully because they can break easily.
Cream cheese for the cake
The gelatin is soaked in 50 ml of cold water for about 10 minutes then heated in a water bath or in a microwave oven (15 sec) until it becomes liquid.
In a bowl put cream cheese, whipped cream, powdered sugar, bourbon sugar and mix at high speed for 1-2 minutes, add liquid gelatin and continue mixing until the cream becomes fluffy and gains consistency.
Let it cool for about 20 minutes then put it in a pos provided with a star tip.
Cake with wet top and cream cheese-Assembly
Place the first sheet on a plate, pour the hazelnut cream on the entire surface of the sheet, place the second sheet, pour another row of cream, put the last sheet and make roses from the cream & # 8230 or you can pour it as you wish .
Decorate with fresh fruit as imagined and leave to cool for 1-2 hours before serving.
Chocolate and coffee flavored cream
This original recipe will make a delicious, non-greasy impregnation of chocolate and coffee for any dessert.
- 250 g of ricotta
- 1 tbsp. l. natural cocoa powder
- 1 tbsp. grated chocolate (better than dark)
- 1 teaspoon instant coffee (grind into a fine powder)
- 2 tablespoons. milk (slightly warm)
- 4 tablespoons. sugar.
Time spent: 10-15 minutes.
Caloric content per 100 g: 245 kcal.
Chocolate, cocoa, coffee, milk and sugar are mixed in a bowl suitable for a microwave. Then send the mixture in the microwave for 40 seconds. The chocolate will melt and the products can be mixed.
The dough should be almost homogeneous, but the small pieces will disperse during the subsequent weaning with cheese. After cooling, add ricotta and mix until a homogeneous consistency is obtained (it is recommended to use a mixer for these purposes).
Before serving the cream or after spreading on cakes, you need to put the product annually in the refrigerator for 1-2 hours.