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Cake with yogurt and strawberry jelly

Cake with yogurt and strawberry jelly


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We prepare the pandispan making 2 sheets of three eggs each.

In the first pandispan we add cocoa and we leave the second one simple. We let them cool then we start the jelly. for a while we soak the gelatine for 10 minutes. when the strawberries started to boil, we chew until the sugar melts. Take it off the heat, let it cool for 5 minutes, then add the gelatin and chew until everything melts.

Prepare the whipped cream then incorporate the light yogurt from top to bottom with a spatula

Using a ring, assemble the cake as follows: pandispan with cocoa, then half of the yogurt cream, then put it in the freezer for 10 minutes to harden a little, then place half of the jelly.

We simply add the rest of the yogurt cream to the syrup, then add the jelly a little and let it cool for a few good hours.

I decorated it with chocolate and chocolate candies with carrot jelly also made by me.

For the edge of the cake I used a bubble wrap on which I melted the chocolate and glued it on the edge of the cake.


Unbaked cake with mascarpone, whipped cream and yogurt

However, keep in mind that fresh kiwi (and fresh pineapple) contains an enzyme that destroys gelatin, so I recommend using kiwi only on. I also recommend the diploma cake with peach compote, the diploma cake with biscuits and the butterfly diploma cake. Mascarpone cake and strawberry jelly27 with strawberries and yogurt. More strawberry recipes can be found here, more cake recipes can be found here. A yogurt cake with whipped cream and fruit from compote or fresh, light. Unbaked cake with mascarpone, whipped cream and yogurt & # 8211 Gina Bradea appetite. The top is based on biscuits and butter, fine cream with yogurt and whipped cream.

I also thought the cake was great, until I got to the part with & rdquoCream-cold cream I mixed it. First prepare a vanilla cream, put the milk on the fire, mix the yolks with the sugar and vanilla, then add the starch. The vanilla cake top recipe is indispensable for anyone who wants to make it. Baked chicken leg recipe with yogurt that is made extremely easy and. The recipe for mini pineapple cakes is extremely simple and easy to prepare. Marlenka Cake with Walnut and Caramel (CC Eng Sub) New Recipes, Cookie Recipes.

Celery salad with chicken breast and yogurt dressing with mayonnaise. Funny Food Art You Can Try at Home Photos) make a pineapple.


Chocolate cake with yogurt and raspberry mousse

I had as a source of inspiration a delicious recipe for. The cake with yogurt and lemon is a delicious, spicy, simple and cool cake. Add lemon to taste. I asked my friends how to christen this cake with yogurt and raspberries - the recipe. Yogurt and fruit cake, a refreshing and delicious dessert, fast, without baking. For starters, break the white chocolate into small pieces in the sour cream. A yogurt cake with whipped cream and compote or fresh fruit, light, extremely.


Yogurt and strawberry cake

Grease the base of the baking tin and preheat the oven.

Dough

The flour, almonds and baking powder are mixed in a mixing bowl. Add the rest of the ingredients then mix together with the mixer (with the kneading vanes) at first briefly, at low speed, then at maximum speed until a crumbly dough is obtained. The dough is evenly distributed in the baking dish and leveled by pressing using the back of a spoon. Put the baking tin in the oven and bake. Remove the edge of the baking tin. Remove the base of the baking tin but do not remove it. Leave to cool on a kitchen grill.

Electric oven 200 ° C

recipe.preparation.gas 180 ° C

Groove / Height: central

Baking time: 20 minutes

Strawberry cream

For the strawberry cream, wash the strawberries, clean them and cut them into quarters or halves. The top is placed on a cake tray and surrounded by a cake ring.

The gelatin is softened according to the instructions on the package. Strawberries, sugar and lemon juice are passed. The gelatin dissolves according to the instructions on the package. First mix about 3 tablespoons of mashed strawberries in dissolved gelatin using a whisk then the gelatin is incorporated into the mass of mashed strawberries. The strawberry cream thus obtained is poured over the yogurt cream and with the help of a fork, movements are made in the cream mass in such a way as to obtain a marbled appearance. The cake is kept in the fridge for at least 3 hours, preferably overnight.

Yogurt cream

The gelatin is softened according to the instructions on the package. Yogurt, sugar, grated Finesse lemon peel and lemon juice are mixed together in a mixing bowl. The gelatine dissolves according to the instructions on the package. First mix about 3 tablespoons of yogurt cream in the dissolved gelatin using a whisk. Then the gelatin is incorporated into the rest of the yoghurt cream. Whip the whipped cream. When the cream starts to gel, add the cream. The cream thus obtained is spread over the counter.

Decoration

The cake ring is carefully detached and removed. Whip the cream for the cream together with the whipping cream and the vanilla sugar. With the cream thus obtained, cover the cake decoratively. Garnish with mint or rhubarb leaves. Keep cold until served.


Yogurt and jelly mousse cake - an incomparable range of beauty and taste!

The cake with yogurt mousse and raspberry jelly is very fine and delicious. Be sure to prepare it!

INGREDIENT:

-a teaspoon of baking powder

-400 ml of cream for cream 33%

-200 g of fermented cream

METHOD OF PREPARATION:

1.Prepare the dough: beat the eggs, sugar and water with the mixer running at high speed until you get a whitish and fluffy foam (about 3 minutes).

2.Add the sifted flour together with the baking powder. Mix with the mixer turned on at low speed until you get a homogeneous dough.

3. Transfer the dough obtained in a round tray with a diameter of 26 cm and the bottom lined with baking paper. Spread it evenly.

4. Bake it for 20-25 minutes in the preheated oven to 180 ° C.

5.Remove the countertop from the tray and remove the baking paper from its surface. Let it cool on the grill.

6.Prepare the yogurt mousse: beat the whipped cream until persistent peaks appear.

7. Combine fermented cream, natural yogurt, caster sugar and vanilla sugar in a separate bowl. Beat them with the mixer until smooth.

8. Soak the gelatin sheets in cold water for 5-7 minutes. Then squeeze them and put them in a saucepan. Add a little water and put the pot on low heat. Heat the contents until the gelatin is completely dissolved, without boiling it.

9. Add 2 tablespoons of the yogurt composition to the hot gelatin and mix.

10.Then gradually pour it, in a thin jet, into the yogurt composition, stirring constantly with the mixer running at low speed.

11. Incorporate the whipped cream into the yogurt composition, using the whisk and mixing carefully.

12.Place the worktop on a tray, inside an adjustable ring. Pour the yogurt mousse on its surface.

13.Prepare the raspberry jelly:pass fresh or thawed raspberries beforehand with the blender. Then pass it through a small strainer.

14.Add the sugar and mix with a fork.

15. Soak the gelatin sheets in cold water for 5-7 minutes. Then squeeze them with your hands and put them in a saucepan. Add a small amount of water and put the pot on low heat. Heat the contents until the gelatin is completely dissolved, without boiling it.

16. Gradually pour, in a thin jet, the melted gelatin into the raspberry puree, stirring constantly with the whisk, so as not to form lumps.

17. Pour the raspberry jelly on the surface of the mousse in the ring.

18. Using a spoon and making circular motions, partially and carefully mix the raspberry jelly with the yogurt mousse. As a result, the surface of the cake should be covered with small mounds of mousse, dipped in jelly.

19. Put the cake in the fridge for at least 3-4 hours.

20.After it coagulates, separate it from the walls of the ring with a thin knife. Then take it out of it.


Diplomatic cake overturn with yogurt and fruit

Here I (Oana) took over the connection. Diana brought me the cool, shaped cake. I left it in the fridge for a few more hours and turned it over on a long plate. This is going smoothly. First I removed the plastic foil from the surface (the one that covers the biscuits) and then I overturned it on the plate and I peeled off the rest of the foil.


Countertop: Turn on the oven to heat. Separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt, then mix with the sugar until they become like a meringue. Add the yolks, oil and vanilla essence and mix well. Put the flour (gradually) and the baking powder and mix the dough from the bottom up, lightly, with a silicone spatula. The composition is poured into a removable tray greased with oil and lined with baking paper and placed in the oven until nicely browned. Remove the top from the oven and let it cool for 10-15 minutes, then with a knife detach it from the edges of the tray and remove it. Allow to cool completely before cutting. Syrup: Caramelize the sugar, chewing continuously, then add water and let it boil until all the caramel melts. After that, let it cool.

Milk cream: Put a pan of water on the fire. Mix the sugar, flour, starch, vanilla essence and milk in a saucepan and boil on a steam bath until thickened. Allow to cool. mix the whipped cream, then mix with the cooled cream. (If you want a fine cream to come out, you can put it in the food processor or in the blender so that it doesn't stay lumpy.) Strawberry jelly: The strawberries are washed and their tails are removed, then they are boiled together with the sugar until they start to form. it clings to the vessel. Allow to cool, then grind in a food processor. Put a saucepan of water on the fire. Hydrate the gelatin with cold water in a bowl, and after it solidifies, put the bowl in hot water until it dissolves. The gelatin is then mixed with the strawberry jelly.

Assembly: Cut the worktop into three parts. Place the first sheet on the plate, fix the removable ring from the tray in which the countertop was baked, syrup the sheet, add half the milk cream, half the jelly, the second countertop sheet (syrup), the rest of the cream of milk, the rest of the jelly, the last sheet of countertop (syrup). Keep the cake in the fridge for 3-4 hours or preferably until the next day.

Decor: Remove the removable ring from the cake. mix the whipped cream (you can put 2-3 tablespoons of sugar in it if you don't find it sweet) and coat the cake on the edges with a generous layer. Remove the excess whipped cream from the top of the cake, and with a cake comb draw lines around the cake. Make popcorn on the edges, then put a heart of sugar in the middle of each. Prepare a strawberry jelly from the given ingredients as presented above. Put the jelly, little by little, from the middle to the edges, letting it drain. Leave to cool for 30-40 minutes for the jelly to set. With the rest of the whipped cream, write on the cake, then make the popcorn on the edges, in which a quarter of the strawberry is fixed.


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