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Cake with raspberry jelly and yogurt

Cake with raspberry jelly and yogurt

Wheat:

1. Preheat the oven to 180 degrees Celsius.

2. Separate the egg whites from the yolks.

3. Mix the yolks with 70 g of sugar until they form a foam and lighten in color. Add the oil and mix for a minute.

4. Separately mix the egg whites with the salt powder. Add the sugar (120 g) and mix until the foam formed is dense and glossy, and the sugar is completely dissolved.

5. Mix the yolks with the egg whites in 2-3 circular motions.

6. Mix the flour with the cocoa and baking powder, and sift the mixture into the composition. Gently wrap it with a spatula, in circular motions, from top to bottom.

7. Pour the composition into a tray (24 cm in diameter) lined with baking paper and put in the oven for 30-35 minutes, or until it passes the toothpick test.

8. Remove from the oven and allow to cool completely then cut the top in half horizontally.

Yogurt and raspberry jelly:

1. Put 400g of raspberries together with 100g of sugar in a double-bottomed saucepan over medium heat. Stir from time to time and keep on the fire until the syrup formed thickens (about 10-15 minutes, depending on the stove;). When it has thickened, put the pan in another pan with cold water to speed up the cooling process.

2. Hydrate the gelatin in water and dissolve it on a steam bath.

3. Line a tray (17cm in diameter) with cling film.

4. Mix the yogurt with the chilled raspberries and gelatin.

5. Put half of the composition in the pan, put the remaining raspberries and the rest of the composition.


6. Put the tray in the fridge for at least 2 hours.

Cream of cream and yogurt

CAREFUL!!! Prepare this cream when assembling the cake.

1. Hydrate the gelatin in 50 ml of water and dissolve it on a bain-marie.

2. Mix the cold liquid cream with the sugar until it increases in volume and becomes fluffy.

3. Incorporate the yogurt and gelatin into the whipped cream using the mixer.

Assembly:

1. Wallpaper the tray (with removable bottom) in which you baked the top with food foil.

2. Put the first slice of the top in the tray, heat the slice and put half of the whipped cream and yogurt.

3. Carefully remove the raspberry yogurt jelly from the mold and place it over the layer of whipped cream, then add the remaining cream on top and the other slice of top that you will syrup. Refrigerate for at least 4 hours.

4. Cut 4 pieces of baking paper and stick them on the edge of the countertop (so as not to soil the tray when dressing the cake), place a tray on top and turn the cake over carefully then remove the tray lightly.


5. Prepare masacarpone cream mixing cold liquid cream with sugar until it gains volume and becomes aerated. Then incorporate the mascarpone with the whipped cream mixer.

5. Dress the cake in mascarpone cream and put it in the fridge for a few hours.

Decorate it to your liking!

Have fun!


For the chocolate cake with yogurt and jelly, mix the yolks with warm water for 2-3 minutes, then add the sugar and mix for about 7 minutes,
add the beaten egg whites, flour mixed with baking powder, cocoa, a pinch of salt, mix lightly with a spoon,
Pour the composition into the tray lined with baking paper and put in the oven until it passes the toothpick test, let it cool very well.

CREAM
-Mix the milk with the sugar and boil it
when it boils, add the flour mixed with a little cold milk, let it boil until it thickens a little.
let it cool very well,
Mix the yogurt with the cheese and add the milk cream, gelatin hydrated with 2 tablespoons of water and dissolved on a steam bath, mix well and refrigerate until it starts to harden,
We cut the cake top in half
In a tray with removable walls we place the first sheet, we syrup (I used pear juice) we pour the cream and we put it in the fridge until it hardens completely,
Prepare the jelle cake envelope according to the instructions on the envelope and let it cool for about 1 minute, then add it over the cream, put it in the fridge until it hardens completely, place the second sheet and syrup,
Add melted chocolate and sour cream and pour over the counter, let it cool well
Prepare the jelle cake envelope according to the instructions on the envelope (let it cool a bit) and pour over the chocolate,

Let the chocolate cake with yogurt and jelly cool well and then decorate


Yogurt cake with biscuit top

Dia, a lover would have made a heart-shaped cake :)) I don't celebrate Valentine`s Day anyway, I prefer Halloween: D
Medi, know that it is more tasty than beautiful. I rarely make cakes and I don't know how to decorate them.
The yogurt cake is really super good for the little ones, because they can't get too dirty when they eat it :)))

I don't make a heart-shaped cake for a very simple reason, I don't have a shape. I said that how beautiful it is, it's definitely made with a lot of love.

Dia, I don't know how much love this cake is made of, but I can tell you that it's made with a lot of lust: D I've been craving a yogurt cake since this summer :)
I haven't forgotten about you, but time has not allowed me to spend too much time online. I posted my recipe every day and that's about it, I didn't even get to register for the big contest.

I also missed a bit and this will happen for a long time, but I felt the need to be close to my loved ones from time to time. You can enter the contest, you are luckier. I would have voted for you for sure .

I found this recipe and what I said: it seems quite simple. I go with the list, buy all the ingredients and get to work. When the cake is ready, I leave it in the fridge overnight.
The next day I take it out of the fridge, put it on a plate and I want to serve a piece. Here's a problem: after I cut the first slice with the knife, it simply collapsed :( I don't understand: What happened? Why didn't it stay?

Hmmm. I do not know what to say. I think the cause is gelatin. Did you check the expiration date, did you prepare it according to the instructions on the package? If you let it boil, I know that gelatin loses its properties. Another cause could be whipped cream, maybe you didn't beat it well enough, maybe it wasn't quality and needed another hardener (but gelatin remains the No. 1 suspect). Someone on Facebook told me that he left the yogurt cake in the fridge just about 15 minutes before cutting it.

This is exactly what happened to me, he left a lot of water in the fridge, although it was put in the shape of a cake lined with transparent foil. water was simply coming out from under it. I made it yesterday morning at 10 o'clock, I took it out of the fridge today at 9.30. I noticed that it was very soft, and after less than 5 minutes it actually started to fall on the edges. I put it back in the fridge, hoping it would just line the edges. (((

Lorena, if the cake hasn't hardened in 24 hours, I don't think it will harden. More than likely the gelatin is to blame, are you sure you didn't boil it?

it may have given it a small boil, because on the package of tortagel here (I'm in Italy) it says to boil it for a minute, and then to cool it for 2 minutes. (

I don't know if the Italian tortilla is exactly the same as our gelatin, but ours only needs to be heated. There is also the possibility that you may have confused the translation / adaptation. I also wrote in the recipe that I just heated the gelatin in a bain-marie (I didn't put it directly on the fire just to avoid it boiling due to a possible inattention). Try to do the same next time you make the yogurt cake.

I'm doing it again this week, because I have to get it out. ))
ps. thanks for the tips!

No problem. I like that you are optimistic and don't delete the yogurt cake from the list :) I know it's not easy, it's not very pleasant to see that the result of your work does not live up to expectations, I suffered it sometimes.

ready, I found out .. the gelatin was not okay, there is another assortment, which is used for creams like this. the one I had is placed strictly on top of the cakes. so, these days I announce my success, I hope! :)

That's it, it still happens, it's good that you managed to realize that you weren't using the right assortment :)

Congratulations! My mouth watered so I made the cake today. I'm still waiting for it to harden, but I have a dilemma. how do I remove the foil and the bottom of the cake form so I can transfer the cake to the tray?

It's been more than two hours, I think you've already cut the cake :) The foil comes out without problems, just like removing the package of a packet of butter. Instead, I never transferred the cake to a plate, I cut a slice. Remove the slices very easily, just insert a knife under the cookie sheet and slowly lift the slice.
If I transferred it to the plate, I think now that I would first put the cake with the bottom of the form on the plate, then I would try to remove the shape by lifting the cake with a palette or even two. And I probably wouldn't do this alone, I would still call someone :)
There would be another option: better put the cake on the plate with the bottom of the cake form and, if you find it unsightly, try to "hide" the shape by putting some grated chocolate at the base of the cake.

I moved the cake with foil and the bottom of the form on the plate and it was ok so that the foil goes cut to the bottom and no one looks that there is something underneath. anyway. super cake. I had great success with it!

I suspected you did it. I hope you have many more such & quot successes & quot: D from now on :)). Try the yogurt cake in the summer, it will look even better on the heat.

I also wanted to ask if the 200 g of cream really reaches 400 g of yogurt. and which yogurt did you use exactly. damn it. or. you let the gelatin soak, then you heated it to melt, but without boiling and then you put it so hot over the whipped cream and yogurt. or allowed to cool.

I said in the idea if the whipped cream reaches so much yogurt, because it is like a diplomat cake, but I put 500 gr of whipped cream at 400 gr of yogurt and 1 sachet of 10 gr of gelatin. so. I want to make a diplomat that is not soft, but not hard, that still happens, but a stable, fluffy, easy to cut but also one. which has the texture of a diplomat. what tray did you use. I see that it is round, but how many cm did it have? to say as an idea. all around measuring as a circle. how many cm did he have. to figure out how much came out. as I said now on Friday, I have to make a cake, so. I want to be sure of a success because that cake is for someone and I liked the cake you made. BRAVO. but honestly I need both quantity and quality. success in the future anyway.

I checked all the ingredients in the yogurt cake recipe and they are correct, you don't have to worry. I don't think it's too important, but to be calm I tell you that I used the fruit cream & quotCrema di frutta & quot from Muller.
I prepared the gelatin exactly as it says on the package - I let it soak first, then I heated it (necessarily without boiling). I didn't put it hot over the whipped cream and yogurt, I let it cool a bit.
The tray in which I put the cake has a diameter of 24-25 cm, if it is you want everything to be exact, I will measure it by height, and even measure it all around you :)
If I forgot to answer something or do you have any last minute questions, let me know. I'm going to work on Friday and I'm waiting for you with the impressions after.

Thank you from the bottom of my heart, I didn't even think I would answer so quickly. by the way. what did I want to ask you but honestly the cake is stiff. it's not soft. I ask in the idea what happened to the other girl that she collapsed after taking it out of the fridge, I ask because I have to take that person somewhere and not wake up that after I take it out of the tray it collapses or moves like gelatin. and yes, if you think you can please measure the tray around to know how much it has, because I also have a round tray and I want to see if the quantities of the cake reach me, what cake did I have to request if I didn't even double the quantities. or to see what I do. I wanted to say that it should be cooled gelatin, but not exactly a little warm. whip the cream with the mixer or with the target? because I see in a picture something like a target. and when you put the yogurt in the same way, beat it (mix). together with the whipped cream or mix it lightly. and when you put the gelatin you put it gradually or all at once and how you do it. mix it lightly or the same with the mixer (target) at high speed. I ask you all the details because it is a beautiful cake, it looks good and I really want to have a total success. Thanks a lot for everything anyway. bye Bye

Yes, the cake is very stiff, exactly as seen in the pictures :) If it was soft, how could I have photographed it like that. I measured the tray all around and it is 70 cm (diameter 24 cm). The height / depth is 6.5 cm. I put the gelatin a little warm, not hot and I put it gradually. I beat the whipped cream with the mixer and I used the target when I mixed the gelatin and the yogurt (I thought it was better to mix them easily by hand, not at high speed). All these precautions may amuse an experienced chef, it probably doesn't matter too much, but I said it doesn't hurt to blow yogurt :))

Well done as a skilled cook you still take precautions. thank you for the rasp. all day I went in to see if you wrote something or not and. what can i say is that. the cake is already in the fridge, I'm waiting for it to harden. then I can take it out of the form and decorate it. I took kiwi miuller froop and raspberry yogurt. but to be honest I explained what and how I do and I was asked to put more cream. so I put 350 ml of whipped cream - 300 gr of kiwi yogurt and then the same amounts of raspberries. and a gelatin sachet for each. although I put a kiwi layer then on top of the raspberry one, they didn't come out as colorful as yours. on the contrary even white but with a taste of. so I left it like that. the requirement was to put more pineapple pieces in between. and I made a thin cocoa top that I cut in 2 and so, I syruped them with the juice from the compote and I put them when I turn the cake on the plate, cocoa-cream-cream-countertop. and I dress it with whipped cream which I think I will give it a green color because it is for a man and I will make some models. I said gelatin like yours but he didn't want to know his partner's tastes so. I conform. I was saying if he was stubborn in the idea that that girl said that at the first cut she collapsed. thanks for the details and anyway I have to have a success and I already looked at the cake in the fridge and it gets consistent. iupiii

Looks delicious! : D
How long does this take? : P

It also depends on how fast you move in the kitchen :) Yogurt cake is quite simple to prepare, 30-45 minutes should be enough.

It means to my dexterity .. at least about 2 hours :))
Thanks for the answer, Robert.

With pleasure, Andra! You should time yourself, at least we know exactly. I don't move very fast either, so don't imagine that I finished the yogurt cake in half an hour - I think I lost 5 minutes just reading the instructions on the envelopes :))

An hour passed and I just put it in the fridge, with the second cream .. I used strawberry yogurt instead of berries, I didn't find any ..: D I leave it a little longer and the icing follows. I come back with opinions :) wish me luck! :)

I don't think you need it anymore, and anyway luck doesn't happen by chance.


Cake with raspberry jelly and yogurt

ingredients
Top :, 7 medium eggs (country), 190 g sugar, 100 g flour, 40 g cocoa, 5 g baking powder,,,, Raspberry and yogurt jelly,, 450 g raspberries, 100 g sugar, 135 g yogurt, 10g granulated gelatin & nbsp; 50 ml water,,, Cream and yogurt cream,, 400 g liquid cream (30% fat -Pilos), 60 g sugar, 60 g yogurt, 10 g granulated gelatin, 50 ml water,,, Mascarpone cream,, 400 g liquid cream, 60 g sugar, 250 g mascarpone,,, For syrup,, 30 ml concentrated raspberry syrup mixed with 50 ml plain water

Difficulty: Average | Time: 4h


Ingredient:

140 g blackberries, blueberries, raspberries or strawberries (or you can use a mix of berries), plus more fruit / raspberries, for serving

apple juice or mineral water, optional

liquid honey for serving

Method of preparation:

Slice the banana in a blender or food processor and add raspberries or berries, as desired. Mix until smooth. With the blender still on, pour apple juice or mineral water over them, so that the smoothie reaches the consistency you want.

Pour into the glass, throw a few more fruits or a little raspberry on top, sprinkle with honey and serve.


Tort Mousseline

This Mousseline cake is the embodiment of the perfect dessert, with different textures, from yogurt and chocolate mousses, to fresh fruit and wet cocoa tops.

Today I made something sweet after the challenge I launched online, according to Cristina's recipe and I thought it would be interesting to continue this series of challenges, to bring more tasty recipes, easy to make and to it is not lost. The name of the cake is suggestive, Mousseline cake due to the 2 mousses it contains, yogurt, chocolate and fine mascarpone cream.

Cocoa top, with 3 layers of creams, is a cake full of berries, fine, aromatic, refreshing and with sweet and sour contrasts but also chocolate.

All you have to do is respect the amount of ingredients, but also the way to prepare it to make this wonder that has almost instantly disappeared from us.

Stay by the list of ingredients, but also the preparation explained step by step.

Other mousse cakes, also recipes explained step by step can be found here in the dessert section or click on the photo.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Countertop ingredients:

  • 5 eggs
  • A pinch of salt
  • 150 g caster sugar
  • 130 g white flour type 000
  • 40 g of good quality cocoa
  • 50 g butter with at least 80% fat

Ingredients for syrup:

  • 200 ml of water
  • 100 g caster sugar
  • 1 tablespoon vanilla essence
  • Grated peel of a lemon

Ingredients for yogurt mousse:

  • 500 g Greek yogurt with 10% fat
  • 100 g caster sugar
  • 8 g gelatin
  • 1 teaspoon vanilla extract
  • 150 g whipped cream
  • 50 g powdered sugar
  • 100 g mure

Ingredients for chocolate mousse:

  • 200 g chocolate with 50% cocoa
  • 40 g butter
  • 2 g gelatin
  • 250 g whipped cream
  • 100 g raspberries

Ingredients for mascarpone cream:

  • 250 g mascarpone
  • 150 g whipped cream
  • 100 g powdered sugar
  • For decoration: fruit, chocolate, mint, etc

Countertop preparation method:

Preheat the oven to 170 degrees.

Sift the flour together with the cocoa in a bowl and set aside.

In a large bowl, beat the egg whites with a pinch of salt until they leave waves on the surface of the bowl. Gradually add the sugar and beat until the composition looks shiny.

We pour them over the egg white composition and incorporate them

Add the flour in 3 slices and mix gently with movements from top to bottom.

Pour the composition into a round tray, lined on the bottom with baking paper measuring 22 cm. Bake for about 32-35 minutes or until the toothpick test passes.

Remove the top and leave it for another 10 minutes in the tray in which I baked it, then on a grill and let it cool completely.

Preparation for syrup:

Put the water, sugar, lemon peel and vanilla essence in a kettle and bring to a boil, then let it cool completely.

All creams must be made before mounting, do not make them all at once as they will harden.

For all the creams we will beat the cream separately, and following these steps:

Beat the cream until it leaves light waves on the surface, such as a light and fluffy snow, add the powdered sugar and beat a little longer until it hardens. Be very careful not to beat too much, because you risk cutting the natural cream from milk, it will never have the outfit, the taste and it will not look like vegan cream.

Put all the gelatin, from both mousses, to hydrate in 50 ml of cold water for at least 10 minutes.

Preparation for yogurt mousse:

The yogurt must be at room temperature and we put the sugar and vanilla essence on it. Stir and set aside.

Check if the sugar is melted, add 40 g of hydrated and heated gelatin in yogurt,

then gradually incorporate the cream.

How to prepare the chocolate mousse:

Melt the chocolate butter on a bain marie, set aside until it reaches room temperature.

Add 50 g of the total amount of unbeaten cream, which must be at room temperature, and lightly incorporate it with a spatula. If you put it cold it will harden.

Incorporate a third of the amount of whipped cream into the chocolate, add the difference of 20 g of melted gelatin and the rest of the cream, mixing gently and with wide movements.

Preparation for mascarpone cream:

The mascarpone must be at room temperature and mix it lightly, gradually add the cream and incorporate it with a spatula.

We place a countertop on a plate, we syrup it with a third of the amount of syrup, we add the yogurt mouse, the blackberries.

Put the second countertop and press lightly, pour the chocolate mouse and raspberries.

Put the third countertop, press lightly and coat the cake in mascarpone cream. Decorate and let cool for 3-4 hours.


How to make Lemon Cake with Mascarpone and Raspberries?

How to make a pandispan top with lemon?

The lemon pandispan is made exactly like the classic one, with vanilla & # 8211 here you can find the recipe explained step by step. In short:

I heated the oven to 170 C. I prepared the baking tin: I lined the bottom with baking paper and greased the walls with a little soft butter (not melted!).

I separated the egg whites from the yolks and beat them hard with a pinch of salt. I added sugar and vanilla and beat until I got a smooth, firm and dense foam. I then put the yolks and mixed everything for a few more seconds. No more mixer! I sifted the flour directly into the bowl. I also grated the peel of the 2 lemons. I gently incorporated them with a spatula.

I poured the dough into the mold, leveled it with a spatula.

I baked it in the preheated oven well at 170 C (heat up + down + ventilation, respectively the average stage for those with gas). I let it bake for 35-40 minutes. I took the form out of the oven, I immediately overturned the countertop on a kitchen grill.

I immediately removed the baking paper from the bottom and left it to cool on the grill. Be careful not to damage its edges when removing it from the mold! Let it cool with the bottom up (as in the picture) to weave (flatten) the bulging part.

This fluffy top has fantastic aromas of vanilla and lemon!


Cheesecake recipe with raspberry jelly

Images for jamila cakes. Kind of like the Birthday Cake with oranges and chocolate mousse - see here. The difference is that the jelly poured directly over the cake has the same diameter.

Explore irinapestean74 & quotes Jamila & quot on Pinterest. To get a good jelly, at 400ml juice, how many grams of gelatin granules do I need? Not to mention cakes and other goodies.

Cheesecake without baking & # 8211 Jamila Cookies Recipes, Dessert Recipes. Cake & # 8211 jelly with berries. I was largely inspired by Jamila Cuisine.

Jamie Oliver pizzái, salátái, frissen készített tésztái és. You can't even imagine how you can cook Lent cake recipes, cake recipes. How to prepare chocolate cake with pears: Se.

Cake entremet with berries and white chocolate icing mirror cake. You will also see in the cake how good the pineapple pieces look but also the jelly based on the canned Dole juice. And yes, the Dole pineapple has that.


Ingredients

  • Wheat:
  • 3 eggs
  • 3 tablespoons Green Sugar sweetener
  • 1 tablespoon oil
  • 3 tablespoons flour
  • a teaspoon of baking powder
  • grated lemon peel
  • For the cream:
  • 250 g mascarpone
  • 200 ml whipped cream
  • 4 tablespoons Green Sugar sweetener
  • 1 whipped cream hardener (if absolutely necessary)
  • For raspberry jelly:
  • 250-300 g raspberries (frozen)
  • 100 g Green Sugar sweetener
  • 10 g gelatin
  • For the chocolate border:
  • 75 g dark chocolate
  • 1-2 tablespoons milk