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Mascarpone and strawberry cream cake

Mascarpone and strawberry cream cake

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For the top, separate the egg whites from the yolks. Rub the yolks with the salt powder, add the oil in a thin thread. After it has been homogenized, add the strawberry puree. It is obtained by crushing a few strawberries with a blender. Whisk the egg whites hard, as for meringue. Gradually add the sugar and beat until completely melted. Add the yolk mixture, stirring gently with a spatula. Afterwards, incorporate the flour and baking powder with the same slow movements, from the bottom up. The top thus formed is poured into the tray lined with baking paper and put in the oven. Bake until it passes the toothpick test.

While the countertop cools, make the cream. Sour cream for whipped cream and when it starts to harden, add the mascarpone cheese. Continue to beat until well blended, and the whipped cream has hardened. If unsweetened sour cream is used, add 3-4ling sugar. Cut the strawberries into thicker slices and mix with the mascarpone cream.

Cut the top in half horizontally and fill with cream. Stop 3-4 tablespoons of cream on top. Decorate with sliced ​​strawberries.

Let everything cool for a few hours, then portion and serve.

Melt the butter over low heat, add the two types of broken chocolate pieces and mix until they melt as well. Remove from the heat and add the strawberry jam and salt. Separately mix whole eggs with the two types of sugar. In the egg composition add the chocolate mixture, mix well and gradually incorporate with a spatula flour previously mixed with baking powder. You can adjust the amount of flour because it depends on the consistency of the strawberry jam. If it is thinner, you may need a little more flour, and if it is thicker, you will have to lose weight.

Pour the composition thus obtained in a tray lined with baking paper and put in the preheated oven for 40-45 minutes, but for safety do the toothpick test.
Let it cool completely and in the meantime prepare the cream.

Mix the whipped cream at high speed, until it becomes harder, reduce the speed to a minimum and incorporate the mascarpone, respectively the vanilla powder.
Spread evenly over the cooled top and powder with cocoa.

Cake with yogurt, mascarpone and strawberries

Cake with yogurt, mascarpone and strawberries
Strawberries are my favorites. I like them so much that when it's their season I make all kinds of goodies with them. The other day I prepared this cake with yogurt, mascarpone and strawberryand, a successful combination.
I made a big portion to be for everyone:) & # 8230and even so, it shouldn't be enough !!

Cake with yogurt, mascarpone and strawberries - Ingredients

6 eggs
250 g sugar
125 ml milk
300 g flour
a packet of baking powder
a pinch of salt
vanilla essence
500 g mascarpone
400 g Greek yogurt (10% fat)
300 ml fresh
2 eggs
350 gr powdered sugar
20 gr gelatin
700 g strawberries
vanilla essence (2ml vial)
300 ml water
150 g sugar
lemon peel
Chocolate glaze
200 g chocolate
50 ml milk
30 g butter

Yogurt, mascarpone and strawberry cake-Preparation

Cake top
Beat the egg whites with the sugar that we gradually add.
Add the yolks mixed with vanilla essence and incorporate easily.
Add flour mixed with baking powder and salt alternating with milk.
Mix with a spatula from bottom to top so that the egg white does not leave.
The composition is poured into a tray (42 / 29cm) lined with baking paper and baked over medium heat until the toothpick test.
While the countertop cools, prepare the cream.

Mascarpone cream and yogurt
Put hydrated gelatin in 100 ml of cold water.
The eggs are mixed together with 100g of sugar and put on a water bath, stirring constantly until they froth and turn white.
In the hot egg composition, add hydrated gelatin and mix well until all the gelatin dissolves.
Let it cool.
We foam the mascarpone cream cheese with the rest of the sugar, we incorporate the yogurt after which we pour the egg and gelatin composition.
Homogenize and then mix with whipped cream.
Over the resulting composition we put diced strawberries and vanilla essence.
Mix lightly with a spatula.

Cake with yogurt, mascarpone and strawberries - Assembly

The cooled top is cut into two sheets.
We place the first sheet in the tray in which we baked the top, we lightly syrup it with the boiled and cooled syrup, we pour the cream on top and the second sheet of top, which we syrup.
Let cool for a few hours.
Glaze the cake with chocolate icing, let it cool for 30 minutes, after which we can portion it.
Decorate each cake with white chocolate flakes and strawberry slices.

Walnut Cake And Mascarpone Cream

Mix well then put on low heat and simmer until thickened. Mix well then put on low heat and simmer until thickened. Stir gently so as not to form lumps.

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Leave to cool.

Cake with walnut and mascarpone cream. Cake with walnut top and mascarpone cream with nutella. Thanks for the very well explained recipe. When it has cooled completely, mix it with mascarpone and at the end add the lemon juice. Cake top with walnut apples and whipped cream with mascarpone.

Separate the egg whites from the yolks. Remove from the heat and mix with the butter. Beat the egg whites with a pinch of salt and then gradually add the sugar. To prepare this delicious dessert you will need the following ingredients.

Cake with mascarpone and caramelized walnuts. Remove from the heat and mix with the butter. The yolks are mixed with the sugar until they turn white and become like a cream. D a cake full of quick goodies very easy to make and absolutely delicious that I have.

Vanilla cream with mascarpone. The 2 yolks are mixed with sugar, flour and milk. How to prepare the cake with vanilla cream and walnuts. But I think it could very well be on your list of Christmas cake recipes.

7 eggs 8 tablespoons sugar 2 tablespoons sunflower oil 8 tablespoons flour 2 teaspoons baking powder 2 tablespoons cocoa beaten egg yolks. Cake with mascarpone mousse and white chocolate cake with mascarpone cream strawberry jelly and chocolate. As today is a holiday, Saints Peter and Paul bring you a tasty new holiday cake. Leave to cool.

When it has cooled completely, mix it with mascarpone and at the end add the lemon juice. In fact, it is a cake with coconut and chocolate cream with mascarpone, a simple cake that is not at all complicated to prepare and I will give you the recipe for the cake with walnut and mascarpone cream in case you want to pamper your guests with something good. Mascarpone cakes 37 recipes. Mix for about 20 minutes until it looks like a hard and firm meringue, put the yolks and vanilla essence over it and mix for another 2 minutes.

Daniela 03 08 2020 at 9 58 pm the best cake I have made many times. The 2 yolks are mixed with sugar, flour and milk. An excellent cake with vanilla mascarpone cream and whipped cream that you will surely fall in love with. Add the starch and mix by pouring the milk.

We put the pot on low heat or in a steam bath as you think it is easier and more comfortable for you. Cake with cocoa and milk cream sweets of all kinds. The walnut and mascarpone cake today is also my husband's name day on his name so I wanted to surprise him with something sweet.

Mascarpone cream with strawberries, raspberries or other berries & # 8211 without cooking, cold

Mascarpone cream with strawberries, raspberries or other berries & # 8211 without cooking, cold. Quick cream for cake or cakes. A light, vanilla and fine cream with lots of strawberries. Cream with pieces of strawberries or other fruits (peaches, raspberries, blueberries, pineapple, etc.). How to make a cream with fruit and cream for the filling of the cake or cake? Cold-prepared non-boiling cream.

I can't wait for strawberries, cherries and peaches to appear to make cakes and fruit cakes. These spring and summer are the most beloved and desired by everyone. This strawberry mascarpone cream is a non-boiling one and is prepared quickly, cold.

Being the strawberry season, we make strawberry cakes! I always like to make seasonal cakes using natural ingredients, as local as possible. Under no circumstances would I make Christmas strawberry shortcakes, for example. Arad is supplied with sweet and fragrant strawberries brought to market by local producers in the area.

This mascarpone cream with strawberries and cream is adapted from the recipe of the simple mascarpone cream & # 8211 see here.

I modified the quantities a bit to get a thicker cream that would also support the (juicy) pieces of fruit. I made this cream to fill a delicious roll with strawberries & # 8211 the recipe here.

With this cream (850 g) you can fill a roll of approx. 40 cm long or a cake 22-24 cm in diameter. If you need more cream you can multiply the ingredients below. You can also use raspberries, blueberries, blackberries or berries.

Preparation Chocolate and cherry cake by Simona Callas

Prepare wet black top

Preheat the oven to 175 degrees and prepare a square tray, shape or frame (as I had) with a side of 22 cm, which is lined with baking paper. Sift the flour, cocoa, baking soda and salt together. Rub the egg froth with the sugar, add the vanilla, oil, yogurt, and finally the dry ingredients. Pour the composition into the pan / form and bake for 12-15 minutes. Do not overcook as it will dry out.

When ready, remove from the oven, allow to cool, then remove the top from the pan and leave on a grill until completely cooled. Then cut the edges and possibly the top to be straight and place it at the base of the stainless steel frame with a side of 20 cm.

Preparation of white chocolate mousse and mascarpone

Mascarpone is mixed with powdered sugar. Add the melted white vanilla chocolate (but not hot!) And at the end incorporate the lightly beaten whipped cream. Take 2-3 tablespoons of mousse and spread over the counter. This layer will help the fruit to catch the filling of the cake. Place the cherries next to each other. Then pour the rest of the mousse and level. Put the cake in the freezer. When it is almost concrete, it is removed from the frame and portioned. I divided it into 10 equal portions, which I placed on a board covered with aluminum foil and put them in the freezer until completely frozen.

Baking the dark chocolate icing

Melt the chocolate, add the oil, mix well. Depending on the type of chocolate used and the cocoa composition, add a little more oil. We need to get a fairly thin and fluid icing that will cover the cakes well. Also, the icing should not be hot, as it will melt the mousse but not cold, because it will harden immediately on contact with the ice cream and will not cover well.

Prepare another plate, which we cover with aluminum foil, and on which we will put the cakes after glazing.

Sheet cake (fasting) - old recipe # 281

A dessert that looks very good and contains an ingredient atypical of a cake. The recipe is old and very well known.
For 4 sheets of 220 g piece we need:
-240 ml of tomato juice
-450 g of flour or 500g if the flour is wetter
-a pinch of salt
-130 g of sugar
-5 g of baking soda
-100 ml of oil
-an envelope of vanilla sugar
-lemon peel to taste
Bake at 170 degrees, up to 10 minutes
For the cream we need:
-500 ml of water
-6 tablespoons semolina
-100 g of powdered sugar
-lemon peel, lemon juice to taste
-175 g of margarine or 70 g of coconut butter
For the jam layer we use 400 g of sour jam
Good appetite!
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Видео Sheet cake (fasting) - old recipe # 281 канала Cooking with Georgeta

Put the gelatin soaked in 3 tablespoons of water in a bowl. Meanwhile, put the mascarpone cheese and powdered sugar in the bowl of the mixer and mix it well, then add the powdered milk and vanilla sugar in turn, until everything is incorporated.

Take the gelatin and put it on low heat so that it melts, if necessary add 1-2 tablespoons of water. (we don't boil it!). Melt the melted gelatin slowly over the mascarpone cream cheese and be careful not to cut it. After we put all the gelatin and it incorporated, we take 5 -6 tablespoons of mascarpone cream and put it in another bowl. Mix the remaining mascarpone cream with raspberries / strawberries / blackberries / cherries until it blends well. For flavor and color if you do not have fresh fruit you can put raspberry / strawberry / blackberry / cherry syrup according to your preferences. We leave this bowl on one side and take the other bowl with mascarpone cream where we put the 3 tablespoons of cocoa and mix until the mascarpone cream becomes a chocolate cream.

We take the silicone molds and put the creams in layers. We put the first mascarpone cream with about ¾ fruit in the form and then with a bag of garnish or a small teaspoon we add the cocoa cream in the middle of the form, so that the cocoa cream is surrounded by the fruit cream. At the end, place a biscuit over the form to cover the entire surface of the form. If the chosen biscuits are too small, it is not a problem. Take 2 biscuits, crush them and place them next to the biscuits, so that the surface is covered. (you can put as well, crushed walnuts or hazelnuts). Refrigerate the molds for 6 hours so that the cream is well set.

Meanwhile, melt the chocolate and put the butter in it, so that you get a chocolate icing.

Slowly place each silicone mold on a plate so that the bottom of the mold is up and the biscuits on the plate. If you leave them like this for a few minutes, when you try to remove the shapes, they will come off easily. Put the chocolate icing over each "cake" and put it back in the fridge. Each cake is served on a plate decorated with fruit.

Krem a la Krem cake with mascarpone


  • Wheat:
  • 5 eggs husband
  • 150 g sugar (powder)
  • 1 sachet Cream Caramel Oils
  • 2 tablespoons black cocoa
  • Cream:
  • 200 ml cream for whipped cream / liquid fries
  • 100 ml of cold milk
  • 250 g mascarpone
  • 1 sachet Vanilla Oil Creams
  • Glaze:
  • 150 g chocolate
  • milk, as much as chocolate to reach the desired consistency

Cheesecake with mascarpone and strawberries

Cheesecake with mascarpone and strawberries or "how to put on the table all spring" & # x1f60a This is our recipe today. However, although it looks delicious and looks like a very "worked" recipe, the Cheesecake recipe with mascarpone and strawberries is very easy to prepare, you still have it if you use a mixer or a food processor!

Cheesecake with mascarpone and strawberries - Everything you need to know about the recipe

  • It's a cheesecake without baking, so we rely on chicken. One sachet of 10g gelatin is enough for the entire amount of cheesecake. We do not use more because it will affect the taste of the cake.
  • How do we use gelatin correctly? If we use finely chopped white or pubescent gelatin, we soak it in cold water. 50ml of water for 10g of gelatin. Mix well and let the gelatin swell until it becomes a jelly. Heat the jelly in the microwave for a few seconds or on a steam bath until it becomes liquid. It is very important that the gelatin does NOT boil. If gelatin boils, it loses its properties.
  • As an idea, an envelope of 10g gelatin (enough to clot 500ml liquid) is the equivalent of 6 large sheets of gelatin.

  • For best results, it is important that the cheesecake with mascarpone and strawberries stays in the refrigerator for at least 4-5 hours, preferably overnight.
  • You can puree the used strawberries, as I did, or you can cut them into pieces and incorporate them into the cream cheese, then decorate everything with fresh fruit.
  • Of course, you can use other fruits that you can turn into a delicious puree, only good to incorporate in apricot cheesecake, peaches (fresh or compote), pineapple, etc.

  • When it comes to biscuits, it is necessary to use digestive biscuits, which are much harder than classic biscuits, such as Petit Beurre. Classic biscuits absorb far too much butter and the top doesn't come out as well.
  • I used a 30 cm diameter tray. It is ideal to use a tray with removable walls. If you want a cheesecake with mascarpone and higher strawberries, use a 20cm tray or double the quantities in the recipe for a 30-35 cm tray.

All the ingredients for the Cheeesecake recipe with mascarpone and strawberries can be found in stores Lidl & # x2764

Ingredients for 8-10 servings Cheesecake with mascarpone and strawberries

  • 250g Sondey digestive biscuits
  • 100g melted Milbona butter
  • 400g (2 boxes) Goldessa natural cream cheese
  • 250g mascarpone Lovilio
  • a teaspoon of vanilla essence
  • 100g old powder Castello
  • a sachet (10g) Castello jelly
  • 300g fresh strawberries
  • 100g old cough

First we prepare the tray with removable walls of 30cm diameter. Wallpaper the bottom with baking paper, grease the walls with butter. Prepare the gelatin: mix it with 50ml of water and let it swell until it becomes like a jelly. Blend the biscuits and melted butter. We put the composition obtained in the tray, we press it and we level it with a spatula. Put the top in the fridge until we take care of the filling.

Blend the strawberries and caster sugar until we have a puree. Put it on medium heat and let it boil until it becomes like a jam. Let it cool until we prepare the cream cheese. We put in the filling cream cheese, mascarpone, vanilla, powdered sugar. Mix very well, until we have a creamy composition. Add melted gelatin, mix. Pour the composition into the pan, over the cookie sheet.

Put the strawberry jelly on top, pass a knife through it, for the marbling effect. Let everything cool for at least 4-5 hours, preferably overnight.

Before slicing, take the Cheesecake with mascarpone and strawberries out of the fridge and leave it on the counter for 5 minutes. Then we remove the ring of the tray and enjoy a delicious, cool cheesecake, not too sweet and full of flavor! May you be the best!