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Cream cheese and pear cake

Cream cheese and pear cake

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Separate the eggs, beat the egg whites with the salt powder, and the yolks with the sugar, and when they have doubled and got a whitish color, add the cream cheese and vanilla essence, then mix well until smooth.

We mix the flour with the baking soda and we add them in the composition, at the end we put the beaten egg whites, we use a spatula, mixing from the bottom up to make the cake fluffy.

In a tray lined with butter and flour, or with baking paper, turn the resulting composition over, and put pieces of pears on top, using a fork to mix a little in the dough to get the pears better in the composition. Put the tray in the oven for about 40 minutes or do the test with the toothpick.

Sprinkle with powdered sugar and serve cold!

Strawberry tart is not just any cake. It is the best strawberry tart that exists! Plus just by changing the fruit, it can be done in dozens of ways. You can use blueberries, raspberries.

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Culinary whispers

You can also make a salad from various leaves, I preferred to put raw beetroot salad under the stuffed pears.
Pears must be ripe (otherwise they are not so fragrant), but hard.
Depending on how many dishes you want to serve, put a quarter or two quarts of pear on the plate.

As an appetizer for 4 people (with 2 quarters of pear on a plate)
2 ripe pears, but hard
2 tablespoons lemon juice
150 g goat cheese-cream
50 g walnut kernels
salt pepper
2 tablespoons walnut oil
2 tablespoons olive oil
salad (or various lettuce leaves, or other salad)

The pears are washed, wiped and halved along. The halves are peeled off the back and some core (best goes with a mellon baller - to my shame, I don't know how to call the instrument in Romanian) and sprinkled with some lemon juice. Fill the halves with cheese and refrigerate for at least an hour.
Roast the walnuts lightly in a fat-free pan. If you put them in a kitchen towel after you have fried them and shaken them, they will peel off. After they have cooled, make a paste together with a pinch of salt, walnut oil and olive oil. In a blender or manually, in a nut.
The pear halves are cut in half, so that the pear quarters come out. The knife is kept in a glass of hot water so as not to stain the pears.
Arrange the pear quarters on the salad, put the pesto on them or next to them and pepper them (they only look good peppered with red pepper, but I only like black pepper to taste).


Yummy! I think it's very good. I'll do it too, but I'll have to replace the goat cheese with something vegan. An autumn recipe!

Cristina's world

Who has not yet tried the essence of pears, to do well to buy because he makes all the money.
This cake has already been very successful on Facebook because it is super syrupy, fragrant and delicious & # 9829 & # 9829 & # 9829

This recipe is in accordance with the Dukan diet - PP days, starting from the cruise phase.

*** Rock:
- 4 eggs
- 4 tablespoons bran oats
- 2 tablespoons of wheat bran
- 3 tablespoons erythritol
- 1 tablespoon flour
- 3 tablespoons milk powder 0.1% fat
- 1 teaspoon baking powder
- 1 tablespoon pear-free
- 500 g yogurt 0.1%
- 3 tablespoons erythritol
- 3 tablespoons milk powder 0.1% fat
- 1 tablespoon pear-free
- 1 sachet of granulated gelatin (10g)
- 100 ml lemon juice without sugar

For the countertop I beat the egg whites hard with a pinch of salt. Continuing the mixing at maximum speed, I incorporated in the egg white foam the yolks, a tablespoon of pear essence and 3 tablespoons of erythritol.
I mixed the bran, the flour, the powdered milk and the baking powder in a bowl, then I incorporated them with an egg foam.

I poured the resulting mixture into a square silicone tray (23 X 23 cm) and leveled it nicely.
I put the tray in the electric oven, at 170 degrees, fire up and down with ventilation, for 30 minutes.

I took the top out of the tray and let it cool a bit until I made the cream.
For the cream I hydrated the gelatin in 100 ml of cold water for 10 minutes. I melted the hydrated gelatin in a bain-marie and mixed it with the yogurt previously mixed with erythritol, powdered milk and pear essence.
I cut the top into two sheets and lined the tray in which I baked the top with plastic wrap.

I put the first sheet on the tray in the tray, I syruped it with 500 ml of sour lemon juice and I poured 3/4 of the cream on it.

On top of the cream I placed the second sheet of countertop and I syruped it with the rest of the juice.

At the end I leveled the rest of the cream over the cake.

I left the cake cold overnight. The next day I took out the cake on a plate and removed the plastic wrap.

It slices very nicely and smells wonderful of pears & # 9829 & # 9829 & # 9829

As I said, it is a well-syrupy cake and we really liked it & # 9829 & # 9829 & # 9829

Ingredients Lent cake with pears by Simona Callas

  • 200 g flour
  • 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 poached 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
  • ¼ teaspoon ground cinnamon
  • 100 g of almond flour
  • 2 tablespoons brown rum (or rum essence)

A craita in the kitchen

It is inevitable that hot thoughts will not come to your mind while you are eating home-cooked food.

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Carpathian cake

I think we all know the triangular cake with many sheets, a lot of cocoa and walnut cream and a lot of caramel cream. says if it really has the original taste of Carpathian cake, but it is certainly tasty. it is worth all the effort.
From these quantities will come out 12 huge pieces that you can cut again and you will get 24, we did so because we realized that we can not fight with such "mountains".

3 eggs
1 and 1/2 cup milk
1 cup sugar
1 cup oil
1-2 teaspoons of ammonia
1,300 gr of flour to make a suitable dough

6-7 tablespoons starch or flour
1 l milk
1 and 1/2 cup sugar
1/2 packet butter or margarine
1/2 cup water

2 tablespoons cocoa
1 packet of butter
3-4 tablespoons water
7-8 tablespoons sugar
300 g ground nuts
good quality rum essence


7-8 tablespoons sugar
2 tablespoons cocoa
4-5 tablespoons water
100 gr margarine

mix all the ingredients (ammonia is quenched with lemon juice) and bake 12 sheets

on the back of the tray (don't forget to prick the sheet before baking it because otherwise it will grow). I divided the dough into 2 pieces and each half into 6 more equal parts, baking a single sheet takes about 4 to 5 minutes.

For the caramel cream, burn the sugar in half and quench it with water. After it has melted, put 1/2 l of milk, and in the other half put the starch until it dissolves (as I said, you can also use flour, but I prefer starch for for sure the cream will come out without lumps and very fine) then add it over the other ingredients. Boil everything, stirring constantly until you get a fixed cream like a pudding or ciulama (I mean consistency)

At the end add the margarine and spices.

For the walnut cream, put water on the fire, sugar and cocoa and boil until the sugar melts, then add the margarine. When the syrup has cooled, add the ground walnuts and the essence.

For the icing, put the ingredients to boil for a few minutes, you can also use melted chocolate.

Before assembling the cake, cut the edges of the sheets so that they have the same size and shape.
Put a sheet greased with caramel cream, then place a sheet greased with cocoa cream

and so on. Leave it to soak until the next day. Cut the cake into squares,

then in triangles and place them in the shape of pyramids.

Pour hot icing on the sides and garnish with ground, ground or praline nuts.

& # 8211 Pear and ginger cheesecake

I don & # 8217t know why it & # 8217s been this long since my last cheesecake. I just forgot how tasty and creamy a dessert like this can be! And that is too bad because my son absolutely loved this cheesecake, so much as to say it tops off chocolate! Imagine that & # 8211 a cheesecake is better than a chocolate bar! Hard to believe, I know, but hey, it & # 8217s his words and I trust his taste on this one!

This ginger pear cheesecake was a total hit with my little family. We loved the soft, melt-in-your-mouth filling, the crisp crust, the heavenly topping and the oh-so-delicious sugar syrup poached pears. Such a simple dessert and yet one that impresses on all levels! It looks great, you can cut into it and get beautiful slices and more importantly, it tastes like a piece of heaven!

Ala's Cooking

2 jars of pear compote
8 eggs
4 tablespoons oil
4 tablespoons water
16 tablespoons flour
15 tablespoons sugar
1/2 baking powder
2 tablespoons cocoa
1 vanilla sugar
lemon peel
1 chocolate pudding
350 ml milk

Place the pears in the tray and pour the juice from the compote over them, enough to cover them halfway.
The 8 yolks mix well with 4 tablespoons of oil, 6 tablespoons of sugar, lemon peel and vanilla sugar.
Beat the 8 egg whites with 6 tablespoons of sugar and 4 tablespoons of water. Mix the two compositions and add 16 tablespoons of flour and 1/2 baking powder.
Divide into two, and add the 2 tablespoons of cocoa in half. Pour the white composition over the pears, level, and then the cocoa composition.
Put the tray in the oven and bake for about 25-30 minutes at 180C. Remove the tray from the oven, and let the pear syrup be absorbed for about 5 minutes, and then turn the cake over on another tray. I found the countertop a little damp, so I put the cake back in the oven for 10 minutes.
Prepare the pudding and pour it over the cake. I had chocolate pudding with orange pieces. Allow to cool, cut into squares and garnish. With whipped cream I think it would be bestial, but I refrained :)
It's very good anyway. you can't stop eating :)

Cauliflower mini-quiche

500g cauliflower
2 small onions or one very large)
100g bacon
1 or
150g sweet cream
30 g race parmesan
salt pepper

Boil the cauliflower, leave to cool, then cut into pieces of about 1

1.5 cm.
Finely chop the onion and cut the bacon into small pieces. Cook the two together, on the right heat until the onion becomes almost transparent. Add over the cauliflower and mix.
Beat the egg, add the sour cream, parmesan, salt and pepper.
Each gyoza sheet is put in a small shape of about 3.5

Chocolate cake with pears and cream cheese

My favorite cakes are the chocolate ones. Of my dwarf as cheese, I added pears and a good cake came out.
24 cm round tray ingredient:

Chocolate countertop:
4 eggs
100 grams of butter
200 grams of flour
150 grams of sugar
120 grams of dark chocolate
20 grams of cocoa
1 teaspoon baking powder
a pinch of salt
50 ml milk

Cheese cream:
200 grams of cream cheese
50 grams of sugar
1 or
3 pears
We cut the pears in 2 then we peel them and the seeds. In a baking dish lined with baking paper, place the pears with the middle down.
Melt the chocolate with the butter, then set them aside and let them reach room temperature, add the sugar and eggs and mix until smooth. Flour mixed with baking powder, salt and cocoa, add it over the chocolate, alternating with the milk until it is completely incorporated. We place it over the pears.
We mix the cream cheese with the sugar and then with a beaten egg. We pour the mixture in the form of baking and with the help of a knife we ​​mix the two compositions until it acquires a marbled appearance.
Bake for 45 minutes at 180 degrees. After it has cooled, decorate it with chocolate curls or grated chocolate. Good appetite!

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