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The puff pastry bought, is left to thaw in the refrigerator overnight.
The next day we bake the sheets and leave them to cool.
After the sheets are baked, prepare the vanilla cream.
Put the milk (900 ml) to boil in a saucepan.
In a bowl put the yolks, flour, sugar, vanilla sugar and vanilla essence.
Stir and then add, little by little, the remaining milk (100 ml).
When the milk starts to boil, put the pan aside, add the egg mixture with flour and sugar, put it back on the fire and let it boil until it thickens and starts to come off the walls of the pan.
Put a sheet on a tray, then pour the hot cream and spread it evenly with a spoon.
Let it cool a bit, then spread a uniform layer of cherry jam over the cream, then put the other sheet on top.
Let it cool, then cut the cream and decorate with a pinch of whipped cream and caramel topping.
Enjoy your meal!
Preheat the oven to 160 ° C. Place baking paper at the base of a tray with removable walls and a diameter of 18 cm.
In the food processor, grind the biscuits until they become very fine, then add the melted butter and process for another 1 minute to homogenize. The consistency should look like wet sand.
Place the crushed biscuits in the pre-prepared tray, pressing with a spatula. Create a uniform layer both at the base and around it. Put the tray in the fridge, while you make the cream.
In a large bowl, mix the cream cheese with the sugar and vanilla essence until you get a fine composition. Add sour cream and mix for a few minutes. Then add eggs one at a time, mixing well after each one.
Pour half of the composition into the pan, then add a few tablespoons of blueberry jam to the filling, making twirls with the tail of the spoon.
Pour the rest of the composition into the tray, decorating the surface of the cheesecake with a few more tablespoons of jam, passing the tail of the spoon lightly through the filling. The cream and jam will form a marbled pattern.
Bake for 1 hour, 1 hour and 10 minutes. The middle of the cheesecake will shake slightly, but it will stick completely in the fridge.
Allow the cheesecake to cool completely before removing the removable walls of the tray. Then leave it in the fridge for 4 hours or overnight.
Mix the cream cheese with the sugar until smooth. Add the whipped cream, mixing at high speed until the composition becomes fine but firm. Add the vanilla essence and salt powder. Keep the cream in the fridge until you assemble the cake.
Decorate the cheesecake with cream, plenty of blueberry jam and serve with fresh blueberries.
Check with Cream and Cherries
Mix the egg whites with a pinch of salt and lemon juice until they become a hard foam.
Add the sugar one by one and continue mixing until you get a strong meringue.
Add the yolks first, then the melted and cooled butter, the essence, and at the end incorporate the sifted flour together with the baking powder.
Pour the dough into a cake pan lined with baking paper.
Make a hole in the top in the middle of the cake, along its length (like a ditch) pushing and lifting the composition towards the edges.
Put in the preheated oven, for about 20-25 minutes, at 180 degrees or until the cake is baked (passes the toothpick test) and nicely browned.
Remove to a grill and leave to cool.
Cut in half, horizontally.
Put the cherries, caster sugar, water on the fire and simmer for 8-10 minutes, stirring often.
Remove the cherries with a whisk and drain the juice well.
Pass them with the blender and let them cool.
Continue to boil all the remaining juice from the cherries until it binds like a thick sauce.
Set aside and leave to cool.
Put the gelatin soaked in cold water according to the instructions on the envelope.
Meanwhile, beat the whipped cream with the powdered sugar until you get the whipped cream.
Mix with the cherry puree and gelatin dissolved on a steam bath.
Line the tray in which you baked the top with cling film.
Put the first sheet in the tray, cover with 2/3 of the filling and place the remaining top (the one with the recess) upside down.
Press lightly to penetrate the cream.
Cover with the rest of the filling, level and let cool for at least 2 hours, but best from evening to morning.
Serve sliced, sprinkled with a few cherries and generously sprinkled with sauce.
How to prepare frozen cherries with natural whipped cream
And with such reliable help, things went smoothly. My little boy was very happy to remove the seeds from the cherries washed and cleaned of tails.
As the cherry problem was solved, I moved on to the ice cream base. The procedure is the same as in vanilla ice cream. Beat eggs with sugar, boil milk with vanilla and scald eggs with milk. Then, beat the composition on the steam until it thickens a little. Use a thermometer and stop heating the cream when the temperature is 72 C (70 C is the temperature at which salmonella is destroyed). Subsequently, the composition is cooled.
I put the cherries raw so as not to add excess sugar and because I love their sour taste. For the version with cooked cherries I also recommend ice cream with caramelized cherries. I lightly chopped the cherries, so as to obtain large and small pieces, then I drained everything in a sieve.
When the egg composition is cold enough, take the natural whipped cream out of the fridge and beat well until you get a foam. Mix the egg mixture with the whipped cream and the cherries. It is important that everything is cold, the faster it solidifies in the freezer.
Foodblogger at Savori Urbane. #savoriurbane
If you have an ice cream maker, you can put the composition on and turn on the machine. If you do not have an appliance, you can put the composition in a box and in the freezer. Stir every 30 minutes. Ice cream machines find here or in specialty stores.
Papanas with jam and sour cream
Papanas with jam and sour cream, fried, recipe with step-by-step images. How to make puff pastry with cottage cheese? How do you fry papanas so that they don't stay raw in the middle?
Hi, my dear readers! He'll say, the holiday is over & # 8230, that's beautiful, you don't care much, do you? So I've been back for almost a week. I returned home full of big plans, none of which had anything to do with the kitchen. Invariably, in my mind were my dreams (very, very hard to achieve) to buy a house as small as possible, somewhere on a warm and sinfully blue seashore, where figs, oranges and olives grow in the wild. .
Don't be afraid, you can't lose me too soon. After looking at dozens of real estate pages, I realized that this wild beauty comes at a cost I can't afford. Obviously, my kitchen in Ghiroda started to look quite attractive to me. And since on the shores where oranges and figs grow, I didn't really taste food like my mother did at home, so I decided to start with a paprika on pork bones. And with such a bland dish, it was obvious that you could only have a dessert with a Romanian scent: papanas with jam and sour cream. While modeling them, I realized that I had not yet posted on the blog my recipe for fried papanas. So I decided to resume posting today, sharing with you how I do papanas.
Preparation Cremsnit classic cream recipe
How to make creams, creams?
I started with the preparation of the cream because it needs a cooling time before filling the sheets with it.
Now I show you the version with starch and a little gelatin. I separated the yolks from the egg whites and put them in a bowl. Of the 8 egg whites, I kept only 5 (I cooled 3 of them for another time: marshmallows, macarons). Over the yolks I put 200 g caster sugar and a little salt and I mixed them well with the mixer. If the mixture is too thick it can be diluted with 50 ml of cold milk. I added the 70 g of starch and continued mixing. If you do not use gelatin you will need 100 g of starch or 200 g of flour. How about the color of the eggs? Eggs from home!
In a large pot I put the rest of the milk (the remaining 950 ml) and the vanilla bean (I have a grinder in which heel and pod).
I placed the pot of milk and vanilla on medium heat and waited for it to boil. I extinguished the fire and strained the milk so that the small pieces of vanilla pods in the cream did not pass. I diluted the mixture of eggs, sugar and starch with this strained milk (hot) and mixed well. I poured the diluted mixture back into the pot and put it back on medium heat. I stirred constantly (be careful not to get caught!) Until it boils again. I hydrated the gelatin in cold water (I use sheets).
After the cream boiled 2-3 times, I pulled it off the heat. It is thick and smooth, without lumps.
Now you need speed! I quickly started to beat the 5 egg whites hard. I added another 100 g of caster sugar and continued beating until I got a thick and shiny foam. I immediately incorporated it into the hot cream and mixed it lightly with the spatula, from top to bottom. The cream increases in volume and becomes aerated. The egg whites are cooked at 75 C and my cream is over 85 C, so rest assured that they will not remain raw. If you have white spots (egg whites) through the cream, you can mix it briefly with the mixer & # 8211 only 10-15 seconds & # 8211 so that the air in the foam is not lost. I immediately incorporated the sheets soaked in gelatin into it. I mixed them well to melt evenly in hot cream (max. 60 C).
I let the cream cool for about 45 minutes, during which time I took care of the sheets.
Cream sheets from puff pastry
I chose the tray in which I was going to assemble the cake and I wallpapered it with a baking paper.
I took it out of the fridge puff pastry made the other day and I cut out a piece of 550 g & # 8211 is enough for both sheets.
I set the oven to 200 C (high for gas).
I divided the 550 g piece into 2 and spread the first sheet, taking into account the dimensions of the tray (26 x 33) in which I was going to mount the cream. The cream sheet stretches thinly (2-4 mm) because it will increase a lot in height when baked. I lightly dusted the worktop with flour and got to work. I moved the sheet with the rolling pin on a baking paper and I pulled it with it in a large oven tray (not in the one where I put the cake!). I pricked the sheet with a fork so as not to make big blisters when baking and I put it in the freezer for 5 minutes (or 15 minutes in the fridge).
I baked the first cream sheet (bottom) for 18 minutes at 200 C. After 15 minutes it didn't look quite golden and baked and it's important to bake it inside. The puff pastry is more fragile when cooked well. The insufficiently baked one has a more gummy texture because the inner layers of raw dough remain.
I immediately took it out on a grill to cool and ventilate. I can't describe the aroma of butter!
Beat the egg whites well with a pinch of salt until they harden.
Rub the yolks with the sugar until they turn white, add a tablespoon of water from time to time and at the end the 2 tablespoons of oil.
The flour is mixed with the baking powder and incorporated into the yolks, then we add the egg whites, stirring lightly from the bottom up.
Pour the composition into a tray with a removable bottom lined with baking paper and bake for 40 minutes.
Pour 500 ml of milk into a saucepan, add 100 g of sugar and then put them on the fire until the sugar melts. Allow to cool.
The cherries are cleaned of seeds and put with 6 tablespoons of sugar and a sachet of vanilla sugar on the fire for a few minutes.
In another bowl put the five yolks and mix them with five tablespoons of flour or starch. Add to this composition a few tablespoons of warm milk (not hot, otherwise the yolks will coagulate). Mix the yolks with the flour and milk until the lumps disappear and the composition will acquire the consistency of sour cream. Add the rest of the milk slowly, stirring constantly.
We will continue to prepare the cream on a bain-marie until it starts to thicken (if you do it on a direct fire, you must be careful not to catch it, and the fire must be very small). When it is thick enough, set aside the cream and add the vanilla essence (seeds from a pod or 1 tablespoon of essence).
Cut the cake top into two approximately equal slices and place the first slice on a plate.
We put around it the detachable circle of the shape in which we baked the top and we syrup it with cherry juice. Put a layer of cherries then vanilla pudding, the second slice of cake and syrup again. Place the rest of the cherries on top (preferably cut down for appearance).
We prepare a jelly from 200 ml of cherry juice and an envelope of gelatin or jelly cake that will be added over cherries (put the gelatin to hydrate in 100 ml of water for 10 minutes, then heat it on a bain-marie until it melts. incorporate into cherry juice)
Refrigerate the cake for at least 4 hours before serving.
Try this video recipe too
Sponge cake with cherries, sour cherries or strawberries
Sponge cake with cherries, sour cherries or strawberries & # 8211 a simple cake, not missing at the beginning of summer. Fluffy cake with fruit that stays on the surface (does not sink into the dough). This simple and quick cake can be made with cherries as well as cherries or strawberries.
The simplest recipe for a cake with cherries or sour cherries is made from a vanilla sponge cake. The fruits remain on the surface, without sinking into the dough. How to make sponge cake dough with cherries, sour cherries or strawberries?
Today I picked cherries from our berry tree with my son. Although I picked up two full buckets, it doesn't seem to be visible. It's still full of cherries. Something else is waiting for us tomorrow! We can also use cherries or strawberries in this cake.
The little one is very interested in any gadget (be it the kitchen) so he wanted to remove the cherries himself using the special device. At least I got rid of a worry! He kept asking me what I would make of these cherries: jam or cake? In the end, he also chose: Mom, do you make me a fluffy cake with cherries? How can I not do it to you!
I turned left and took the eggs, flour and sugar and in 15 minutes the cake was in the oven.
This recipe does not contain fat (oil or butter) so it is even a sponge cake & # 8211 without baking powder, of course.
This sponge cake with cherries is part of the series of fruit cakes we make in the summer. First we eat the fruit to our heart's content, then we make cakes, ice cream and, finally, we preserve it.
These quantities are sufficient for a tray of 25 & # 21535 cm of sponge cake with cherries, sour cherries or strawberries.
Preparation Pancakes with chocolate, cream and cherries & # 8211 Black Forest
Prepare and fry the pancakes with cocoa. Leave to cool.
Beat in half the well chilled whipped cream. The gelatin sheet is soaked in cold water then heated slightly on the fire until it dissolves (do not boil). Leave to cool and then mix with 1-2 tablespoons of semi-whipped cream. Whisk the whipped cream and pour the mixture of gelatin and whipped cream into it, in a thin strand. Sweeten with 1 tablespoon powdered sugar and vanilla. Let it cool for 30 minutes to harden a bit.
Preparation of chocolate ganache
For the warm ganache, heat the 100ml of liquid cream in a saucepan on the fire. When it has warmed up well (it should not boil), turn off the heat and add the 100g of dark chocolate broken into pieces. Leave it still for 2 minutes to melt the chocolate, then mix it lightly with a whisk. Leave it to cool a bit and then it can be used further in the recipe. No refrigeration required. The chocolate ganache recipe, in detail, can be found here (confectionery recipe).