gm.drome-portdeplaisance.com
New recipes

Cheesecake cake

Cheesecake cake


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


I first prepared the syrup: I put the water and sugar on the fire, stirring gently until the sugar melted, and from the moment it started to boil I let it boil for 10 minutes, without disturbing it. I let the syrup cool, then I added the rum essence.

I prepared two worktops in turn: I separated the eggs, I whipped the egg whites, then I added the sugar, mixing continuously until the sugar crystals melted. I put the yolks one by one, continuing the mixing. I added the flour in the rain, mixing with a spoon, from the bottom up, at the end I incorporated the baking powder.

I put the dough in a tray lined with baking paper, which I put in the preheated oven, over medium heat, for about 15 minutes, or until it passes the toothpick test, the top having a beautiful golden color. I let the countertops cool.

While the countertops and syrup were resting, I prepared the cream, mixing the liquid cream, and mixing it with the sweet cheese. The result was a fine, fluffy cream.

When everything was ready I went on to assemble the cake: I syruped the first top, I added 1/4 of the cream, I powdered with cocoa, then I put 1/4 of the cream, I powdered again with cocoa, I put the second top which I syruped well, I put the rest of the cream, which I spread on the entire surface of the countertop, including the edges. I powdered a lot of cocoa and put the cake in the fridge for at least 10 hours.

It was a treat! Light, delicious, fluffy!

I wish you good luck!


• 125 g of almond flour
• 25 g coconut flour
• 50 g cocoa
• 1 sachet of vanilla sugar
• 1/2 teaspoon baking soda
• 1 sachet of baking powder
• 125 g butter, at room temperature
• 150 g coconut sugar
• 4 eggs
• 80 g peanut butter (no sugar)
• 25 ml of grape seed oil
• 250 ml unsweetened almond milk
• 250 g cream cheese
• 30 g of honey
• Fresh raspberries for decoration.

Preheat the oven to 180 ° C and prepare a baking dish with a diameter of 18 cm, greased with butter and lined with baking paper.
Mix the dry ingredients in a bowl: almond flour, coconut flour, cocoa (sifted), vanilla sugar, baking soda and baking powder. Homogenize the dry mixture with a whisk.
In another bowl, mix the butter (which is at room temperature) with the coconut sugar until creamy. Add eggs one at a time, then peanut butter and grape seed oil.
In the mixture of butter with coconut sugar and eggs, alternately add, in tranches, the dry ingredients and the almond milk. Pour the composition into the tray prepared at the beginning and bake for 40 - 45 minutes at 180 ° C.
Mix the cream cheese with the honey. When the cake has cooled, add the cream on top and decorate with fresh raspberries.

To complete the necessary intake of mineral salts it is recommended to hydrate with natural carbonated mineral water from Aqua Carpatica.


Categories

Maybe you missed it

If a man does these 8 things, his love for you will never end

A little girl arrived at the hospital with a huge tick on her head, after playing in a park in Suceava

He has 151 children, and his job is to make children to death

Top 10 cryptocurrencies to invest In 2021: portfolio of coins about to explode

Privacy Overview

Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.

COOKtermDescription
cookielawinfo-checbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies are used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.

Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.

Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.


• 125 g of almond flour
• 25 g coconut flour
• 50 g cocoa
• 1 sachet of vanilla sugar
• 1/2 teaspoon baking soda
• 1 sachet of baking powder
• 125 g butter, at room temperature
• 150 g coconut sugar
• 4 eggs
• 80 g peanut butter (no sugar)
• 25 ml of grape seed oil
• 250 ml unsweetened almond milk
• 250 g cream cheese
• 30 g of honey
• Fresh raspberries for decoration.

Preheat the oven to 180 ° C and prepare a baking dish with a diameter of 18 cm, greased with butter and lined with baking paper.
Mix the dry ingredients in a bowl: almond flour, coconut flour, cocoa (sifted), vanilla sugar, baking soda and baking powder. Homogenize the dry mixture with a whisk.
In another bowl, mix the butter (which is at room temperature) with the coconut sugar until creamy. Add eggs one at a time, then peanut butter and grape seed oil.
In the mixture of butter with coconut sugar and eggs, alternately add, in tranches, the dry ingredients and the almond milk. Pour the composition into the tray prepared at the beginning and bake for 40 - 45 minutes at 180 ° C.
Mix the cream cheese with the honey. When the cake has cooled, add the cream on top and decorate with fresh raspberries.

To complete the necessary intake of mineral salts it is recommended to hydrate with natural carbonated mineral water from Aqua Carpatica.


Categories

Maybe you missed it

Chicken chops with mushrooms and garlic

Chicken chops with mushrooms and garlic

Pumpkin stuffed with chickpeas and tomatoes

Veal in vegetable sauce with wine in Crock Pot slow cooker

Veal in vegetable sauce with wine in Crock Pot slow cooker

A prayer of St. Ephrem the Syrian

A prayer of St. Ephrem the Syrian

Privacy Overview

Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.

COOKtermDescription
cookielawinfo-checbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies are used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.

Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.

Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.


Method of preparation

Separate the eggs, beat the egg whites with the salt powder, and beat the yolks with the sugar and vanilla until they double in volume, add the cream cheese, lemon juice and orange essence and mix well, sift the cornstarch and add it to the composition. At the end, add the egg whites and use a spatula, stirring gently until all the ingredients are well blended.

We put the resulting composition in a tray with a detachable bottom and lined with baking paper or greased with butter and put it in the preheated oven for approx. 30-40 minutes or until nicely browned on top.

When it is ready, we let it cool in the oven with the door ajar so as not to leave it suddenly, it will leave anyway, but in time. It is very fluffy and good!


PANCAKED APPETIZER WITH PATE, CHEESE CREAM AND PEPPER

When it comes to pancakes, the options are not limited to dessert. I really like it in salty variants: with cheese and dill, cream cheese and salmon, gorgonzola and onion jam, camembert and cranberry sauce, ham and cheese, minced meat, etc. On the site you will find many recipes with pancakes here.
The variant I propose to you today, with cream cheese, pate and pepper, can be served for breakfast, snack or packet or on the plates with appetizers that you prepare on holidays.

I leave you the ingredients for 3 pancakes, from which you can get about 20 beautiful slices for appetizer platters. As the appetizers must be varied and inviting, you will not prepare large quantities. You can find other appetizer recipes here.

INGREDIENTS

I don't think I need to tell you how to make pancakes, but I remind you that here you will find the recipe for the fluffiest pancakes, which never fails. For today's version, I modified it quite a lot, as I wanted thicker pancakes to support the filling well and I also gave up the butter in the composition to have fewer calories. But if you have them ready or you are left without food for a dessert tour, you can use those without worries.

For the filling, I chopped the small pepper, then I mixed all the ingredients well. I used a homemade cream cheese, made according to this recipe.

As soon as I took out a pancake, I filled it, rolled it and wrapped it tightly in cling film. I did all 3 of them, then I put them in the fridge for a few hours (minimum 2), before slicing them.

I cut the edges (don't even think that I threw them away, they are very good, but they weren't to be put on the plate!), I sliced ​​the pancakes and put them nicely together with other appetizers. It looks like worked rolls, so it remains between us how easy they prepare, right? Depending on your preferences, you can change the filling as you wish and depending on what you have in the fridge.


Separate the egg whites from the yolks and mix the egg whites with a little salt.

Pour the yolks one by one over the egg whites and mix at the lowest level.

Add the dry ingredients in turn: oat bran mixed with baking powder, starch, cocoa and sweetener and mix with a spoon until smooth.

Wallpaper a tray (mine is 26 cm in diameter) with baking paper, pour the composition and put in the oven on low heat for about 20-25 minutes until it passes the toothpick test.

When it is ready, take it out of the oven and leave it to cool.

Prepare the syrup: mix the skim milk with the vanilla essence and sweetener.

We cover the tray with the removable walls in which we baked the top in food foil and put the top there. We prick it with a toothpick from place to place and syrup it.

Put hydrated gelatin in 100 ml of cold water. In a bowl, mix the cheese with the sweetener and vanilla essence.

Heat the milk and dissolve the gelatin in it. Then pour the milk with gelatin over the cheese and mix.

Mix the egg whites and incorporate them into the cheese composition. Pour the cream over the counter and put it in the fridge for about 1 hour to harden.

After the cream has hardened, add the berries, and pour the jelly cake prepared according to the instructions on the envelope over the fruit.


Ingredients

Countertop:

  • 8 eggs
  • 8 tablespoons sugar
  • 150 ml oil
  • 6 tablespoons flour
  • 3 tablespoons cocoa
  • a sachet of baking powder

Cream:

  • 200 g butter
  • 700 g of cottage cheese
  • 200 g fine sugar or powder
  • vanilla essence

Glazure:

Preparation time


Cream Cheese Cake - Recipes

It is a cake inspired by Edith`s blog and with influences from my mother's recipe book. A quick cake to prepare and even recommended for the holidays because it is a "light" cake.

What you need
Pt rock (picture 1):
& # 8211 6 eggs
& # 8211 6 tablespoons sugar
& # 8211 4 tablespoons flour
& # 8211 100 ml oil
& # 8211 1 sachet baking powder
& # 8211 3 tablespoons cocoa.

Pt cream:
& # 8211 600 gr Philadelphia cheese
& # 8211 200 gr butter
-150 gr powdered sugar
-2 sachets of vanilla sugar
& # 8211 vanilla essence

Pt glaze (pictures 14, 15):
-500 ml of orange juice
& # 8211 1 sachet vanilla pudding (Dr. Oetker)
& # 8211 3 tablespoons sugar

Work plan:
& # 8211 we make the countertop. Separate the egg whites from the yolks (picture 2)
& # 8211 beat the egg whites and sprinkle with sugar (picture 4), mix the yolks with the oil gradually poured (picture 5). Gradually add the flour that has been mixed with cocoa and baking powder (picture 5). Mix at low speed (picture 6). Add the egg whites and incorporate with a wooden spoon (picture 7). Pour the composition into a wallpaper form with baking paper (picture 8) and put in the oven for about 25 minutes (picture 9)
& # 8211 prepare cream. Mix the butter brought to room temperature with the powdered sugar (picture 10) then add the cream cheese (picture 11) and mix until you get the cream (pictures 12 and 13).
We make the glaze. Put the pudding powder in a plastic bowl and add the sugar (pictures 14, 15), add 3-4 leagues of orange juice over the pudding and mix (picture 16). Meanwhile, put the rest of the orange juice on the fire (picture 17). When it boils, add the pudding composition and mix continuously with a wooden spoon until it thickens (picture 18).
Over the counter we add the cream cheese (picture 19) and then the orange icing (picture 20). Let cool then serve (picture 21).
Good appetite!

Preparation time: 50 minutes (no time in the fridge)
Price: 35 lei (depending on where you take the ingredients and inflation)