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Zebra cake with cheese and strawberries

Zebra cake with cheese and strawberries


Beat the egg with the sugar for the countertop well until the sugar melts. Add the other ingredients and knead well. Place in a 26 cm diameter cake pan greased with butter and spread by hand. Wash and wipe the strawberries and place them on the edge. Preheat the oven to 175 degrees.

The cheese mixes well with margarine for cream, with a vertical mixer. Beat the eggs with the sugar and vanilla sugar until melted, then add to the cheese along with the pudding powder. Put aside a quarter of the cream that is mixed with cocoa.

Pour in the middle of the countertop, alternately, two poles from the light-colored filling and 2-3 tablespoons of the cocoa filling. You don't have to spread the cream, it will sit on its own, you just have to pour it in the middle. Bake for an hour, then leave there until it cools, so the cheese will not crack on top.

Refrigerate for 2-3 hours before serving. Powder with sugar and serve.

Great appetite!


Strawberry shortcake

This is a delicious cake with cheese and fruit that does not need an oven!

Ingredients for the cake cookie base:
200 gr of popular biscuits or anything else, hard and dry to be
100 gr of butter.

Ingredients for the filling:
500 g of light philadelphia cheese
240 ml of whipped cream
8 g of gelatin
80 grams of powdered sugar
the juice of half a lemon
4 tablespoons liquid cream.

Ingredients for strawberry jelly:
250 g of strawberries
60 grams of sugar
the juice of half a lemon
4 g of gelatin.

Melt the butter and finely chop the biscuits. Mix everything until the biscuits and butter are well incorporated. Put in a cake tin, 22 cm in diameter, baking paper. Wallpaper well with a spoon, the composition of biscuits. Refrigerate for 30 minutes.
For the filling, put the gelatin in the water for about 10 minutes. Meanwhile, add the cold cream. In a bowl, mix the Philadelphia cheese with the powdered sugar. Add the cheese composition over the whipped cream, add the lemon juice and mix well with a wooden spoon. Heat the 4 tablespoons of liquid cream in a small pot and add the gelatin over it. Stir and let all the gelatin melt, this way you avoid lumps. Allow to cool and add gelatin to the above Philadelphia composition. Stir, take the shape of the cake from the refrigerator and pour the whole composition over the biscuit base. Level well and leave in the fridge for at least 6 hours, or overnight. After the 6 hours have passed, prepare the jelly.
Soak the gelatin in cold water for 10 minutes.
Cut the strawberries into pieces, put them in a small pot with the sugar. Add the lemon juice and simmer for 5 minutes, stirring constantly until the strawberries leave their own juice. Beat the composition well with a vertical mixer, add gelatin, mix again and pour the jelly over the prepared cake. Refrigerate for another hour. After we let this hour pass, we take the cake out of the form and serve it.


Fruit cake and cream cheese should be tried! Besides being super delicious, kids-friendly it's also effective.

1. Preheat the oven to 160 C. For the top, mix eggs with sugar for 25 minutes, until it acquires a fluffy consistency. Incorporate the sifted flour with a silicone spatula in a flipping motion. Pour the composition into a cake tray with a diameter of 26 cm, lined with baking paper. Beat the tray a few times to get the air bubbles out of the counter. Bake for 30-35 minutes.

2. Let cool in the oven with the door slightly open (using the tail of a wooden spoon) for 15-20 minutes. Then remove, peel off the ring of the tray, the baking paper and let it cool completely on a kitchen grill. After it has cooled completely, cut the worktop on three levels.

3. For the cream, mix the cream cheese with the sugar until the latter melts completely. Strain the juice compotes and use 100 ml to prepare the granulated gelatin, according to the instructions on the package. Add the melted gelatin syrup to the cheese mixture while the mixer is running. Then incorporate 250 ml of whipped cream with a spatula.

4. Syrup the top discs with the rest of the fruit syrup. Place the circle of the baking tray on a plate and alternate the tops with cream cheese. Refrigerate for at least 4 hours. Detach the circle with a kitchen cake and grease the cake on all sides with whipped cream. Place the thinly sliced ​​fruit on top. Prepare gelatin for topping according to the instructions on the package with fruit syrup (if you have any left) or water. Glaze the fruit with a brush using the liquid containing the melted gelatin. Finish the edges with whipped cream stars.

The cake with cream cheese and fruit is left to sit after which it can be served. Store in the refrigerator.


Fruit cake, cottage cheese and biscuits

For the countertop: crush the biscuits with a rolling pin and mix them with the liquid butter, then place the mixture on the bottom of the tart form, press a little and let it cool for 30 minutes. Soak the 5 sheets of gelatin in cold water. Mix the cheese well with the cream, sugar, juice and lemon peel.

Heat three tablespoons of the cheese mass in a bowl and dissolve the gelatin in it, then incorporate it into the rest of the mixture.

Beat the whipped cream well and add it. 1/3 of the cheese mixture with gelatin place over the cookie sheet, level, over the cheese layer put the biscuits and then the rest of the cream cheese. Refrigerate the tart for 2 hours.

For the glaze: Immerse gelatin in cold water. Then dissolve it over low heat in 3-4 tablespoons of grape syrup. Mix it with the rest of the syrup and pour it evenly over the tart. The grapes together with the apricot halves, place them decoratively on the tart. Add this cake with cottage cheese, biscuits and fruit for 3 hours in the fridge.

Before serving this fruit cake, take it out of the pan and cut it into slices.

Countertop:
200 g biscuits with butter
80 g melted butter
Cheese layer:
5 sheets of gelatin
400 g of cottage cheese
125 g thick cream
4 lg. of sugar
grated juice and peel from a lemon
200 g fresh
100 g biscuits
Glaze:
350 ml clear grape syrup
5 sheets of gelatin
Ornare:
100 g white grapes
2 apricots (can also be canned)


ZEBRA PANDISPAN WITH STRAWBERRIES

Pandispan zebra with strawberries is the perfect delight to enjoy when we have a craving for something good, very tasty, aromatic and beautifully presented. A zebra pandispan is obtained by alternating spoon after spoon two-color countertops. Because the strawberry season is approaching, I preferred to make the red color from these fruits. It's true, I also put 5 drops of food coloring, but it would have looked just as beautiful without it.

It is not an expensive recipe, it is very easy to prepare, and the design obtained is not only beautiful, but the red part has the taste of a cream. I like what I got and I hope to convince you to try this recipe too.

We can use this beautiful pandispan as a cake top. A strawberry mousse or a diplomat cream would work very well. That's probably what I'm going to prepare for the weekend. We can decorate this pandispan, when it cools, with a glaze obtained from the fruit sauce not used for color and gelatin. I prepared the recipe for the first time, it was a successful experiment. We can leave the zebra pandispan with simple strawberries, but it can be turned into a cake only with a topping of whipped cream and fruit. In this situation you will need a syrup, so I recommend one of the best syrups prepared by me: spicy syrup for cakes. I created this one immediately after taking the confectionery-pastry exam, because at that time I was full of ideas and I wanted to experiment with my own recipes. I never used the diploma (although I had left with the idea of ​​opening my own confectionery), and in practice I did not learn anything I would have liked, although I went to a real confectionery factory. The good part was that I met beautiful and warm people who stayed in my heart.

Pandispan zebra with strawberries is easy to make, just follow the instructions in the preparation method. The good part is that strawberries are found in supermarkets almost all year round. And, we can also use frozen strawberries, but we increase the amount of starch, so that in the end we get a red cream the consistency of a pudding.

If you will prepare my recipe, I hope you will send me a picture too. I would be happy to publish it. And if you share the recipe you will have my thanks in advance.

INGREDIENT:

(for a shape with a diameter of 26 cm)

6 eggs & # 8211 separate the egg whites from the yolks

5 g baking powder & # 8211 optional

1/2 teaspoon vanilla essence

1 teaspoon grated lemon peel

For countertop coloring:

6 g black cocoa powder

4-5 drops of red dye

We prepare the dough as we are used to: we mix the egg whites with a pinch of salt until we obtain a very white foam, with a volume double compared to the moment we started. Gradually add the sugar and mix until you get a very strong foam, like meringues, then add the yolks one by one, stirring gently, from bottom to top.

Pour the oil lightly, stirring from the bottom up, then add the flour. For those who are not used to preparing pandispan or cake without baking powder, I can add it at this time. If we take care to get the white egg white foam and add the rest of the ingredients correctly, we don't need baking powder.

We will give the aroma of the top with grated lemon peel and vanilla extract (vanilla essence). Stir until the composition is homogeneous. Let the dough rest and prepare the strawberries: take out the stalks, wash them, then put sugar on them and pass them with a vertical mixer or a food processor.

Put them to boil for 5 minutes, on low heat. Incorporate the starch and cocoa powder and cook for another 1-2 minutes, until you get a thicker consistency.

We put the strawberries through a fine sieve, trying to rub the fruit pulp with a spoon. The seeds must remain in the sieve. Weigh the strawberry sauce and put it to cool 120 g. Mix the cooled sauce with 200 g of the dough prepared above. if it doesn't seem to be colorful enough, add 4-5 drops of food coloring. I put 5 drops and it seems to me that it colored too much. My wish was to be a darker shade of pink, not pale, but not too red. The good part is that the stripes of the marbled pandispan can be seen beautifully.

Put 2 tablespoons of white on the center of a tray lined on the bottom with baking paper and on the edges with oil and flour. In the middle of the white dough we put 2 tablespoons of colored dough. We then continue with a spoon or two of each dough, altering them until we finish them. We have a little more white countertop, so from time to time we will put more spoonfuls of it.

Bake the zebra pandispan with strawberries in the preheated oven at 180 ° C for 45-55 minutes (depending on the power of the oven). We will know that it is ready when it passes the toothpick test.

We take it out of the form on a grill, let it cool, then slice it.

I hope you will try it and send me pictures. I look forward to your impressions.


Easy Quiche recipes with pre-made crust

When you start with a crust bought from a store and use supplements that require too little (if any) pre-cooked, a golden quota with custard is as easy to beat as your trusted weekly frittata. Each of these five recipes starts with the same basic formula, but boasts a different blend of flavor and a unique variety of cheese.

Whether you are looking for a bacon full of bacon or a lighter spinach to welcome the warm spring weather, we have the one for you.

For each of the recipes below (except for the mini quiche), roll out the pie crust and fit into a standard 9-inch pie plate (NOT a deep plate). Bend the wall below and crimp. Freeze for 30 minutes. Preheat the oven to 350 ° F.

Crust line with parchment paper filled with pie or bean weights. Bake for 20 minutes in the smallest oven. Remove weights and parchment. Bake until it starts to brown, for 10 to 15 minutes. Set aside to cool slightly. Meanwhile, cook the filling ingredients, then assemble the quiche according to the instructions below.

Mix-in: 3 cups chopped broccoli florets (from an 8-ounce broccoli head)
Cheese: 1 1/2 cups grated sharp cheddar, mozzarella with low partial humidity or a mixture of the two

While the crust is baking, heat 1 tablespoon of olive oil in a large skillet over medium-high. Add broccoli, season with 1/4 teaspoon kosher salt. Cook until tender and carbonated in spots, 4-5 minutes.

Beat 3 eggs, 1 1/2 cups milk, 1 teaspoon salt and a few small peppers in a medium bowl until combined. Sprinkle half of the cheese over the crust. Melt with broccoli, then keep the cheese. Pour the egg mixture over the toppings. Bake until the edges are set, but the quiche still jiggles just a little in the center, 30-40 minutes.

Mix-in: 1 1/2 cups cooked diced ham
Cheese: 1 1/2 cups shaved cheddar, Swiss or a mixture of the two

Beat 3 eggs, 1 1/2 cups milk, 1 teaspoon salt and a few small peppers in a medium bowl until combined. Sprinkle half of the cheese over the crust. Melt with the ham, then keep the cheese. Pour the egg mixture over the toppings. Bake until the edges are set, but the quiche still jiggles just a little in the center, 30-40 minutes.

Mix-in: 2 cups fresh spinach for babies (you don't have to cook first) or 1 packet (10 ounces) of chopped frozen, thawed, drained and squeezed very dry spinach
Cheese: 1 1/2 dogs Gouda smoked shaved

Beat 3 eggs, 1 1/2 cups milk, 1 teaspoon salt and a few small peppers in a medium bowl until combined. Sprinkle half of the cheese over the crust. Melt with the spinach, then leave the cheese. Pour the egg mixture over the toppings. Bake until the edges are set, but the quiche still jiggles just a little in the center, 30-40 minutes.

Beat 3 eggs, 1 1/2 cups milk, 1 teaspoon salt and a few small peppers in a medium bowl until combined. Sprinkle half of the cheese over the crust. Melt with the bacon, then keep the cheese. Pour the egg mixture over the toppings. Bake until the edges are set, but the quiche still jiggles just a little in the center, 30-40 minutes.

Mix-in: 1 bell pepper, finely chopped (or a variety of hot peppers, finely chopped)
Cheese: 1 1/2 cups grated Monterey Jack or pepper Jack
Preheat the oven to 350 ° F. Spray a mini glass of 24-cup non-stick muffin with cooking spray. Unload both pie crusts and use a 2 1/2 or 3 inch round cookie cutter to cut 24 rounds. They fit in muffin tin cups.

Cheese: 1 1/2 cups grated Monterey Jack or pepper Jack
Preheat the oven to 350 ° F. Spray a mini glass of 24-cup non-stick muffin with cooking spray. Unload both pie crusts and use a 2 1/2 or 3 inch round cookie cutter to cut 24 rounds. They fit in muffin tin cups.

Beat 3/4 cup of milk, 1 large egg and 1 large egg yolk, 1/4 teaspoon kosher salt and a few small peppers in a medium bowl until combined. Sprinkle half of the cheese in muffin tins. Add the peppers, followed by the remaining cheese. Pour the egg mixture over the top, dividing it evenly between the cups. Bake until the filling of each mini-quiche is swollen and set, 20-25 minutes. Cool 10 minutes before serving.


Cake with cottage cheese and strawberries & # 8211 an excellent dessert without baking

The hot days are approaching so I decided to share with you this cake recipe with cottage cheese and strawberries. It has a refreshing taste and is very easy to prepare. You do not have to use the oven to prepare this cake.

Ingredient:

  • 500 gr cow's cheese, 2 sachets of vanilla sugar
  • 60 gr powdered sugar, 1 sachet of vanilla-flavored pudding
  • 200 ml milk, 110 gr biscuits
  • 250-500 gr strawberries, 250 ml whipped cream
  • 2 jelly sachets with strawberry flavor, 500 ml water, sugar (to taste)

Method of preparation:

First we prepare the jelly. Mix the jelly powder with 500 ml of water. Add the sugar (to taste) and bring the jelly to a boil.

We cook everything for 1 minute, not more. Take the jelly off the heat and mix. If foam forms, remove it. Let the jelly cool.

Mix the cottage cheese with the vanilla sugar and powdered sugar. Then add the pudding powder. We also pour the milk, little by little.

If it starts to thicken, we don't have to add all the milk. Beat the whipped cream with the mixer until it hardens. Add whipped cream to this thick mixture of cottage cheese.

We spread a layer of biscuits on the bottom of a round cake tray. On top we put half of the cream with cheese, pudding and whipped cream. Spread the cream evenly, then add the sliced ​​strawberries.

Add a new layer of biscuits and the remaining cream. Put strawberry slices on top. Pour the cold jelly over the strawberry layer. Put the cake in the fridge for a few hours, during which time the jelly will solidify.

It is preferable to leave the cake in the refrigerator overnight. The next day, we can cut it and serve it. Good appetite and increase cooking!


How do we prepare the Ella cake recipe with mascarpone, whipped cream and strawberries?

Put beaten eggs, add a teaspoon of salt and sugar. Let them froth until the sugar is completely dissolved.

When the sugar is completely dissolved, add a teaspoon of vanilla paste, add the melted butter and mix gently.

Add the flour, which you sift slowly, while mixing gently, from bottom to top, with gentle movements, using a spatula.

We will get a frothy and very fine dough. I prepared a tray with a diameter of 26 centimeters, you can also use a 28-inch tray, which I greased well with butter and covered with flour, but you can also cover it with baking paper.

Preheat the oven to a temperature of 160-170 degrees Celsius with ventilation in electric ovens, 180 degrees without ventilation, fire up and down, and in gas ovens the fire must be medium.

Do not open the oven for the first 20 minutes.

Remove the top from the tray, leave it to cool on a grill.

I also leave you the video recipe, so you can see exactly everything I do and what the countertop and cream look like to me. And further, you know what to do: comments whether you like it or not, like, distribution & hellipetc

I kiss those cool souls!


Serve the zebra cake with cherries and cocoa

After 20-30 minutes of cooling, the zebra cake with cherries and cocoa can be cut. Look at the beautiful model inside!

The texture is airy and tender, even if it does not contain baking powder. It is full of juicy and sour cherries. Be sure to try it!