Traditional recipes

Dessert cake with biscuits

Dessert cake with biscuits

Wheat: Beat the egg whites with a pinch of salt well, then add the sugar, lemon juice and continue beating until you get a strong meringue. Over the meringue add the 4 egg yolks, oil and mix. Separately sift the flour, cocoa and baking powder, mix them well and add them over abuse, taking care to mix from the bottom up with slow movements. We prepare a 38/26 cm tray, lined with baking paper. Pour the composition into the tray and then place the 18 biscuits, press them to be covered by the countertop. Put the tray in the preheated oven for 40 minutes, until it passes the toothpick test. Remove the tray and let the countertop cool.

syrup: Bring the sugar water to a boil, bring to the boil, remove from the heat and add the rum essence. Let it cool.

Cream: Rub the 6 yolks with the sugar and a pinch of salt, add the starch and thin with milk. We put the rest of the milk on the fire until it warms up, then we pour the yolks and we take care to mix all the time, until the cream thickens. At the end we add lemon peel and lemon essence. Let it cool well, then add the butter at room temperature. Leave the cream for another 10 minutes in the fridge.

Glaze: Chop the chocolate, put it in a saucepan, add the oil and cream, put it on the fire to melt and be careful not to boil it. We use it warm.

Assembly: We syruped the top well, especially through the parts where we put the biscuits. Spread the cream evenly, then the chocolate icing. We sprinkle white chocolate on top. Put the tray in the fridge for 1 hour and then portion it, using a knife passed through hot water.


Dessert with biscuits, fruit and fine cream

In a large bowl add the egg, sugar, salt and lemon peel and mix until you get a creamy paste. Add flour and continue to mix well. Then gradually add the milk and continue mixing. Boil the composition in a bain-marie, stirring constantly, until you get a thick cream. When ready, turn off the heat and add the vanilla.

Leave the cream to cool, stirring from time to time so as not to form a puddle on the surface. When it has cooled to room temperature, mix the cream with whipped cream and grated chocolate.

Place a layer of biscuits in a rectangular yena tray. Grease the biscuits with champagne, using a brush. Add 1/4 of the cream over them, taking care to spread it in a uniform layer. Place kiwi slices or cubes on top. Continue with another row of biscuits, a layer of cream and a layer of kiwi. At the end, add another layer of biscuits and the rest of the cream. Spread the cream well.

At the end, powder the cake with cocoa powder.

How to prepare dessert with biscuits and fruits

Leave the cake to cool overnight. The next day you can cut the cake into cubes. Serve the cake with fresh fruit or a glass of champagne.


This cake was appreciated to the last slice! cake

At the end, the tiramisu cake with mascarpone cream is covered with a layer. Cookies Recipes & # 8211 16 Recipes & # 8211 Recipes Cookpad cookpad. See also wonderful recipes for Nutella and mascarpone biscuits! Tiramisu with cherries, chocolate and mascarpone & # 8211 a quick dessert without baking. How to make tiramisu with chocolate cream, biscuits and cherries. Unbaked cake with mascarpone, whipped cream and yogurt & # 8211 Gina Bradea appetite. Blog Recipes Culinary appetite. You can make biscuits at home. Recipes Video & rsaquo Recipes of Jamilacuisine Cakes.

It is a wonderful dessert based on mascarpone. Dessert cake with biscuits, lemon cream and raspberries. Tiramisu original recipe It's time to use the cream with mascarpone from Iepuras Bucataras. Enter the site to find out how you can prepare ➡️ Cake with biscuits, raspberries and mascarpone & # 8211 gluten-free recipe, a delicious recipe from the category Desserts, cooked. The peach cake with compote, mascarpone and biscuits is a refreshing, tasty, aromatic dessert and very easy to prepare. It's very simple and fast, not even.

BISCUITS CAKE WITH MASCARPONE CREAM.


CITRUS JEWEL

The responsibility for this recipe belongs exclusively to Ms. Alexandra Carlan.

Method of preparation

2 oranges
4 lamai
5 sheets of gelatin
150 g sugar
150 ml white wine
3 tablespoons orange liqueur
1/2 vanilla pods
1 canned coconut milk
250 ml fresh
2 yolks
1 tablespoon starch
powdered sugar

Squeeze the oranges and lemons. Strain the juice (about 400 ml) through a gauze-lined sieve.
Soak the gelatin in cold water. Allow to lightly caramelize in a pan 100 g sugar.
Quench with wine and simmer over medium heat until sugar has dissolved.

Add 5 tablespoons of juice and dissolve the gelatin inside. Incorporate the rest of the juice and liqueur
place in a glass bowl or 4 glasses and leave in the refrigerator for at least 8 hours,
best overnight.

Grow the vanilla bean lengthwise and remove the core.
Boil the coconut milk with a stick and vanilla core, 100 g of cream and 50 g of sugar.
Remove the pan from the heat and let it rest for 30 minutes. Remove the vanilla bean.

The yolks are mixed in a saucepan with starch, the coconut composition is poured and it is left to boil over medium heat,
mixing. Pass the cream through a sieve and powder with sugar and refrigerate. Beat the cream with a whisk and incorporate 150 g of whipped cream.
Sprinkle the coconut cream over the citrus jelly and decorate with chocolate wafer rolls


20 simple recipes for mascarpone biscuit cake

HARRY CAKE & # 8211 MASCARPONE CAKE. Biscuit roll with cocoa and mascarpone cream. Cocoa biscuits are very effective in desserts, and mascarpone cream is.

Sweet biscuits in combination with slightly sour orange juice and mascarpone cream are the perfect combination of a successful dessert. Recipes Video & rsaquo Recipes of Jamilacuisine Sweets. Calories: 268 Almond cake with biscuits and mascarpone cream cheese. How to make vanilla cream with mascarpone? Nutella and mascarpone biscuits. Unbaked cake with mascarpone, whipped cream and yogurt, an extremely recipe. It contains biscuits, mascarpone cream and last but not least, the ingredient. Sometimes we have little time to prepare something sweet. Tiramisu is a light, tasty and refined dessert. Therefore, let's make a cake. Dessert cake with biscuits, lemon cream and raspberries.

A cool dessert for hot days, made with healthy ingredients, which I propose.


Cake & quotacoperis de casa & quot, with biscuits and cream

Chocolate cake recipe with raspberries and whipped cream. Simple to prepare and delicious, this cake with biscuits and chocolate and pineapple creams, from the category & bdquoCakes without baking & rdquo. See also wonderful recipes for Ice Cream Cake with Cherries and Biscuits!

Biscuit cake and chocolate with raspberries. I called it that because I made it to the emergency St. Evaluation: 4.5 & # 8211 190 votes & # 8211 55 min. And if you really want to impress, we recommend the chocolate cream biscuit cake. But be careful: it is so sweet and so good that you risk it. It is delicious and a large tray comes out of this composition. All you need are some biscuits and. I made this cake without baking, with apples and cream cheese, out of necessity. RECIPE BOOK: Cold Cheesecake with Chocolate and Raspberry Recipes. Syrup the biscuits and place a layer at the base, complete with cream and continue alternating biscuits and cream.

Refrigerate the cake for 2-3 hours. Simple and fast, biscuit cake and jam. Separately mix the whipped cream and mix with the mascarpone cream.


Raffaello cake without baking

Not many ingredients, quite affordable, with a very simple preparation, which requires neither oven nor effort.

Everything is prepared cold.

Ingredient Raffaello Cake without baking & # 8211 tray 14 & # 21524 cm

  • a pack of biscuits & # 8211 you will not use them all
  • a box of sweet condensed milk & # 8211 397 g (it is similar to honey in consistency, thick, sweet and armed)
  • 300 ml unsweetened whipped cream
  • 50 g coconuts
  • 10 g gelatin
  • 60 ml milk

For decoration

  • milk
  • 250 ml fresh
  • 2 tablespoons and 1/2 sugar
  • a whipping cream envelope
  • flat coconuts
  • optional & # 8211 candy Raffaello

Preparation Raffaello cake without baking

Put the gelatin hydrated in 50 ml of cold water for 10 minutes.

Meanwhile, put the condensed milk and cream in a bowl and mix for 2-3 minutes & # 8211 the mixture will thicken very little, but don't worry.

Heat the 50 ml of milk well, then turn off the heat and put hydrated gelatin.

Stir until diluted, then cool the mixture to room temperature.

Add it thinly in the condensed milk cream, mixing gently.

Then add the coconut (50g) to the bowl, mixing with a spatula.

Let the bowl cool for 5 minutes & # 8211 the cream should be slightly reddened, if necessary leave it a little longer & # 8211 I left it for 5 minutes.

Prepare a 14 & # 21524 cm cake tray and line it with cling film.

The assembly of the Raffaello cake begins.

Place a layer of biscuits soaked in warm milk on the bottom of the tray (I don't put sugar in the milk, the biscuits seem quite sweet to me)

Then spread half of the coconut cream evenly.

Place another layer of syrupy biscuits, then the remaining cream and the last layer of biscuits.

Wrap the cake in cling film and refrigerate for a few hours or overnight.

Then turn it over with a firm motion on a plate and remove the foil.

Mix the whipped cream with the sugar for 2 minutes, then add the hardener and mix until the whipped cream becomes firm.

Cover the cake with whipped cream, sprinkle with grated coconut and sprinkle a few hazelnuts with whipped cream on top of the cake.


We prepare the sheets with honey. Boil for 2 minutes the mixture of eggs, butter, sugar, honey, milk. After removing the composition from the heat, add the cocoa powder and flour mixed with baking powder.


From this composition we make a dough. divide the dough in two and spread a sheet of 30x25 cm from each. On a tray covered with baking paper, bake them in the oven until they get a light color. The baking period in a convection oven with hot air, at a temperature of 180 C, is 15 minutes.


Now we are preparing the filling. Boil the milk mixed with the flour and the inside of the vanilla bean at a low temperature until the composition binds - the mixture must be boiled until it thickens and the taste of the flour disappears. Then leave to cool - you can even put it in the fridge.


Rub the butter and sugar well and mix with the cooled flour composition. You can add rum to taste.


In a bowl, mix the milk with a little rum and the cherry juice, a mixture in which we will soften the biscuits.


One of the sheets is greased with half the cream, then soak the biscuits one by one in the mixture of milk, rum and cherry juice, then place them on the sheet greased with cream. Then again a layer of cream over which we place the other sheet with honey.


Melt chocolate. Pour the chocolate over the cake, then put the cake in the fridge for a day.
Careful! Only the next day to slice the cake, because only then will the sheets soften with honey.


Creamy cake with biscuits

Does the name of this cake sound weird? That's what I came to call it because the recipe was born of a failure. I wanted to make a cream because my little boy likes it so much. I bought two sheets of puff pastry with the intention of baking it and putting vanilla cream between them. But it wasn't to be.

My oven goes crazy sometimes. I have a gas oven and the temperature is not always stable. He has moods and sometimes I wake up not raising the temperature as much as I need. I also raise it to another stage of baking and apparently it reaches the temperature I want.

To understand each other. I have an oven thermometer inside. Alpha, only after the indications on the buttons and the corresponding temperatures I don't get to cook forever. But this is how I am guided by the temperature of the thermometer and by what the heat level that the button theoretically indicates to me would imply.

But sometimes the oven is a bit messy and disobedient. It goes crazy, that is, it raises the temperature to what it should be according to the technical book. And that's how I woke up with the cream countertop because it burned. Not at all but it was no longer usable.

So I ate the ok part and the rest, unfortunately, I had to throw away. I consoled myself at the thought that accidents also happened in big houses, not just me and I didn't panic. I adapted to the situation immediately and improvised.

See how to make the walnut cake ready in 30 minutes
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That would be the story of today's cake recipe that was born on the spot, in the kitchen and which I named the biscuit cream cake. In the name of the deceased puff pastry top that died in the mess.

Luckily, I had biscuits for a future tiramisu and I adapted quickly. I remembered the recipe for mascarpone cream and used mascarpone instead of butter. I also whipped some cream and put it on top and this cake came out WITHOUT baking, quick and easy to make.


Biscuit, cream and banana cake & # 8211 a refreshing dessert, only good to serve on hot days

As the heat approaches, the recipes for soft cakes are becoming more and more sought after. That's why I decided to share with you the recipe for the cake with biscuits, sour cream and bananas. It is not difficult at all. You can try it today! Here are the ingredients you need and how to prepare this delicious dessert.

Necessary ingredients:

  • 600 gr biscuits, 600 gr sour cream
  • 100 g powdered sugar, 2 bananas
  • Ground walnuts, Coconut flakes
  • Grated chocolate (for decoration)

Method of preparation:

We prepare a larger flat tray or plate, on which we will put the cake.

Using the mixer, mix the cream well with the powdered sugar. Put a layer of biscuits on the plate and cover them with some of the sweet cream. We also fill the spaces between the biscuits with sour cream.

Sprinkle coconut flakes and ground walnuts on top. Cut the bananas into slices. We put the banana slices over the biscuits covered with sweet cream.

We add a new layer of biscuits, which we cover with sour cream. As at the beginning, we fill the empty spaces with sour cream.

Sprinkle with coconut flakes and ground walnuts. Add banana slices and add biscuits. Cover them with sour cream. We continue the same way until we finish all the ingredients.

Over the last layer we put all the remaining cream. Sprinkle grated chocolate on top and put the cake in the fridge for at least 3 hours.

It would be preferable to leave the cake in the fridge overnight, so that the biscuits have enough time to soften. The next day, we cut the cake into slices and serve it with our loved ones. Good appetite and increase cooking!