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Cake with biscuits, mascarpone, pineapple and raspberries

Cake with biscuits, mascarpone, pineapple and raspberries

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In a bowl we put the mascarpone cheese and powdered sugar and we mixed until we obtain a homogeneous mixture. In another bowl, beat the whipped cream until it hardens, then mix them until the cream is obtained.

The biscuits (which I cut into shapes) I started to place in a round cake shape on the edge and bottom of the form, but first I soaked them in fruit juice: pineapple and raspberry. Then I spread a layer of cream, then pieces of pineapple and raspberries, soaked biscuits, cream, fruit and finally cream.

On top I garnished with whipped cream and powdered cocoa.

It's good, it's delicious!

How to prepare mascarpone and raspberry cake, a dessert

How to prepare cake with cream. And because the challenge from Delaco was to make a festive dessert, it fit perfectly, I have this cake with mascarpone cream and raspberries. Chocolate cake with raspberries and mascarpone. I've been given a lot of cakes in this world since I know myself, I'm just a big fan of sweets. For children's birthdays, but not only, this milk cream cake is a delight! With light vanilla cream, cocoa and caramel syrupy top, and a few. Cut the chocolate and cantuccini into small pieces (grob). Mascarpone, cheese, sugar and vanilla sugar mix well with. Recipes & # 8211 Cake with white chocolate cream, mascarpone and raspberries. The original recipe for this cake belongs to a delicious cake with raspberries and mascarpone, but after I tried it in the original version. A simple cake recipe with strawberries and mascarpone, with fluffy tops.

Cheesecake with white chocolate and raspberries Dessert Recipes, Food. Dessert with mascarpone cream, cantuccini, chocolate and raspberries. It's delicious and extremely refreshing.

Spiral cake with mascarpone and fruit & # 8211 cake with vertical tops.

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Yolks 100 ml whipped cream 2 yolks 250 g mascarpone 200 g champagne biscuits 200 ml hard coffee 40 g caster sugar 2 tablespoons powdered sugar 2 tablespoons cocoa.

For the top, put the cocoa in a bowl and pour the boiling water, stirring constantly, until smooth, then leave to cool. Strain the composition so as not to remain cocoa lumps.
Beat the egg whites hard with a pinch of salt. Add half the amount of sugar and mix until you get a glossy meringue, which makes spikes when you remove the blades from the mixer. Rub the yolks with the other half of the sugar until they become white and creamy. Gradually add the oil, rum essence, then the cooled cocoa composition. Stir in the flour mixed with the baking powder and at the end, in 2-3 rounds, the meringue.
Pour the composition into a tray (26 cm in diameter) lined with baking paper. Put the tray in the oven over medium heat for about 40 minutes, until the top becomes firm to the touch.

Take it out on a grill and let it cool.

For the cream, mix the whipped cream with the sugar and then add the mascarpone cream and mix until smooth. Add the diced pineapple and mix gently until evenly distributed.
Cut the worktop into 2 parts. Place a top on a plate, inside an adjustable ring, pour the composition with pineapple and place the second cake top and press lightly by hand to place the top as well as possible. Put the cake in the fridge for at least an hour.

Before undoing the ring, carefully wrap it around with a knife to peel off the edges.

Chop the dark chocolate. Heat the liquid cream until boiling, add the chocolate and mix until you get a homogeneous cream. Let it cool a bit and pour it over the cake, letting it flow easily over the edges.

Separately melt the white chocolate on a steam bath, let it cool a bit, put it in a bag and draw concentric circles on the surface of the cake. With the help of a toothpick you draw stripes: one from the center to the outside, the next from the outside to the center and so on.
Mix the whipped cream with the powdered sugar and decorate the cake according to your imagination.

Try this video recipe too

Mascarpone cake, biscuits and grapes & # 8211 something absolutely delicious

This cake is very simple, but effective. I hadn't eaten tiramisu in a while and I wanted a cake with cream and biscuits, but not really tiramisu, the original. I thought of making it with lemon or orange, in the end there were grapes from compote, to get. That I did not put. So, we have here a pandispan with cocoa and nuts, some biscuits, a mascarpone cream with whipped cream and grapes.

For the 2 egg pandispan: 30 g flour, 30 g cocoa, 60 g sugar, plus almond flakes and walnut seeds sprinkled on the bottom of the baking tray, see here and here how to make it. Pour the maglavais over and a thin countertop, with a dark chocolate scent, if you put good cocoa. Only good for this type of cake.

After it is baked, cut it in half lengthwise, to get two equal rectangles. (Note: I would have made it from 3 eggs, but I only had 2 left in the fridge :), and I was lazy to go down to the store. I cut from the edges to straighten it and there was space left between the countertop and the walls of the tray. Thus, it was necessary to complete with biscuits on the small side, initially, and on the sides, once the last countertop was placed. Depends on how you want to build the cake).

250 g mascarpone at room temperature mix at low speed with a tablespoon of honey. After it becomes creamy and somewhat fluffy, mix with whipped cream, slowly & extensively, with a spatula, until you get a homogeneous and fine cream.

For the whipped cream I used 200 ml of cream for cooking from Dorna, which is beaten with 2 tablespoons of powdered sugar, if you don't want it sweeter. Like flavors, orange essence and candied orange peel.

I soaked the biscuits in orange juice, without added sugar, 150 ml was enough for me.

Moisten the inside of a small cake pan so that the plastic foil sticks tightly to the walls. I used a kitchen brush to smooth it, it works very easily. If you want, you can fully coat the tray with biscuits. I placed 3 & # 8220s on each side & # 8221 on the short side. I cut about 1 cm from one end to be the same height as the tray. The worktop at the base (which will be the one on the surface after the cake is turned over) also adjusts according to the size of the tray.

Thus, we have the pandispan, a layer of cream, drained and dried grapes, another layer of cream, a layer of biscuits, again cream & # 8211 grapes & # 8211 cream and the other half of the cocoa top. The cake is wrapped, eventually covered with foil and put in the fridge overnight, with some weight over & # 8211 I placed a wooden bottom, over which I put a box of cheese, a piece of cheese , of these. Turn it over on a tray with a little care and you will see that it will be sliced ​​very nicely.

The longer it stays in the fridge, the tzapana and more attractive in session. I wanted to glaze it with chocolate, but I changed my mind. Maybe next time. Of course, it goes with a lot of fruits, like raspberries, strawberries, blackberries, blueberries, etc.

Mascarpone cake, whipped cream and blackberries

Method of preparation:
For the countertop, beat the egg whites with a pinch of salt until a hard foam is obtained. Add the tablespoons of sugar, vanilla sugar, egg yolks, tablespoon of cold water. Continue beating until the composition is homogeneous. Turn off the mixer and add the flour.

The composition will be poured into a cake size 12 & # 21522 cm and bake for 30-40 minutes. The cooled top is cut into 2 sheets that are syruped. I hurried and forgot to syrup them, but it worked anyway.

For the cream whipped cream. I had sour cream and I added 2 tablespoons of powdered sugar. We hydrate the gelatin in 4-5 tablespoons of cold water for approx. Ten minutes.

In a bowl, beat the mascarpone cream (or another fine cream cheese) with the powdered sugar, and finally add the whipped cream.

Label: mascarpone

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Biscuits with pineapple and vanilla cream

I saw on the FB page of & # 8220Schar Romania & # 8211 gluten-free products & # 8221 messages left by some celiac children or parents who were clumsily clumsy under their words, endless sadness for their chicks who have gluten intolerance. My dear ones, it is not the end of the country, there may not have been a grain of grain on earth, and so we were all the same, & # 8230 but always different, from other points of view. Look at the full half of the glass, everything becomes more harmonious, better for you and the children will feel it.

I urge you to encourage children with or without & # 8220problems & # 8221, to remain optimistic, and for them, I propose a game (they can assemble this dessert themselves) that will give them great satisfaction and confidence. Don't stop encouraging them in everything they do! With self-confidence, they will be able to move mountains when they are big.

& # 8211 some biscuits (I have left from & # 8220Cake with biscuits, sour cream and walnuts & # 8221, from the package from Dr. Schar, they are Savoiardi without gluten)
& # 8211 1 can with pineapple compote
& # 8211 whipped cream whipped with vanilla sugar
& # 8211 grated lemon peel
VARIANT 2 per glass
It also has a little walnut cream, you can replace it with Nutella & # 8220Cake with biscuits, sour cream and walnuts & # 8221

OPTION 1 assembly
Assembly on the plate as in the photo below:
The biscuits soaked a little in the compote syrup, the diced pineapple and the whipped cream from the vanilla cream. Decorate with grated lemon peel.

In glasses, alternate layers of the above ingredients.

May it be useful to you!

1. Put the carrots on a fine grater, drain the pineapple - I leave a little juice, do not drain it hard.

2. In a bowl sift flour, ammonia, baking powder, salt, allspice and cinnamon. I don't always sift them, but then you have to be careful not to be small Bulgarians and not to mix well in the composition.

3. Add sugar and oil and stir until creamy. Add eggs.

4. Add the carrot, pineapple, walnuts and raisins and mix.

5. Pour the composition into a bowl greased with butter and bake at 180 degrees Celsius for about 30-40 minutes, until it is tanned and the toothpick comes out clean.

The cake with pineapple and carrot is left to cool well before being cut and is served with powdered sugar on top or with icing.