We grind the biscuits, we mix them with the melted butter and the vanilla essence, then separately we prepare the cake form of 24 cm and we pour the composition, we press well and we spread evenly on the walls of the form then we put it in the oven for about 10 minutes on moderate heat.
Remove the tray from the oven and sprinkle the fried walnut over the caramel walnuts and let it cool until we prepare the cream cheese.
Put on low heat 400 ml of liquid cream together with the sugar and mix until all the sugar dissolves and reduce the heat. Meanwhile put the gelatin in cold water until it thickens. Separately beat the yolks with the vanilla sugar until it doubles in volume then gradually add the two boxes. of philadelphia and add the remaining 50 ml of whipped cream, mix well until a fine cream is formed and pour it over the warm cream and mix.
Let it simmer until we prepare the gelatin. Remove the gelatin from the cold water, drain it well and add a little hot water then mix until it dissolves completely and thickens. Take the cream off the heat and add the gelatin, mix carefully so as not to lumps form and put it in the freezer for 20 minutes, stirring periodically.
Preparing the caramel
Melt the sugar until it caramelizes, take it on the fire and quench it with liquid cream (steam care), mix it until the caramel melts and put it back on the fire, adding the butter and leaving it until it becomes a creamy consistency. .
Filling and decorating the cake
Pour the cream cheese in the shape of a cake over the composition of walnuts and caramel and then refrigerate for 2 hours.
Meanwhile, prepare another amount of caramel and cut the peaches into moderate slices, when the caramel is still hot, pour the peaches over it (see photo 4.) and leave it to cool a bit. cream cheese).
When the caramel is almost cold, remove the peach slices with a spoon and place it over the cream cheese in the desired shape and pour the caramel over it, I did not put all the caramel so that it is not too greasy. Leave a few more in the fridge. hours.
Cheesecake with peaches and caramel (Cake with cream cheese, peaches and caramel) - RecipesThis dessert is a specialty of Creole cuisine, a refreshing and delicious dessert.
It has the peculiarity of separating into 2 layers, a creamy and smooth layer like a burnt sugar cream and a thick layer of coconut.
A very quick and easy dessert to make with a refreshing and fragrant taste.
400 g of sweetened condensed milk
20 cl of milk
40 cl of coconut milk
70 g of coconut
Remove from the heat and allow to cool. It can be stored at room temperature in an airtight container.
Me with passion, in the kitchen
I didn't post anything yesterday, but today I have a surprise! A peach cake! I thought of how to name it, being my first more complicated cake! And the idea came to me! FRIEND'S CAKE! Friendship is complicated and simple, delicious and with surprises. and it stays in your soul!
Thank you Diana for your help and for the recipes I receive from the USA from you. I allow myself to post your sources of inspiration for KNOWLEDGE IN ROMANIA!
cake posted in the USA in 2010
cake posted in the USA in 2011
My sin is that I can't eat a lot of butter cream and very interesting combinations!
- 4 eggs
- 150 gr sugar
- 75 gr flour
- 3 teaspoons baking powder
- 10 gr cocoa
- 1 sachet of vanilla sugar
- 1 jar of peaches
- 150 peach syrup
- 75 gr sugar
- 2 sachets of vanilla sugar
- 13 gr gelatin
- 250 gr mascarpone
- 400 ml fresh
- 200 ml water
- 150 gr sugar
- 6 tablespoons peach syrup
Cream - gelatin is put in cold water and left for 10 minutes. We mix the peach syrup with the sugar, the vanilla sugar and we put it on a low heat to heat well, without boiling. Take the bowl off the heat and add the gelatin. Homogenize and leave to cool. Mix the mascarpone cheese until it becomes a cream, add the cold syrup spoon by spoon, continuing to mix. Add the whipped cream.
How to assemble: cut the top in half. On the top of the countertop we arrange the peaches on the edge and cut the middle. Put the bottom of the counter in a detachable shape, syrup with a boiled syrup from the syrup ingredients. Put a thin layer of cream, place the peaches and put the previously cut part in the middle.
Put the cream until we cover the peaches and the cut part. Then we put the other half of the countertop and syrup it well.
Put the cream in the middle space, then cover the whole cake with cream. Sprinkle with chocolate ornaments and refrigerate for at least 5 hours.