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Sarlota with raspberries and chocolate

Sarlota with raspberries and chocolate


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Preparation Sarlota with raspberries and chocolate


First I washed the raspberries carefully and drained them.

I mixed the yolks with the sugar, 150 grams of sugar, from the total amount, very well, after which I gradually poured the milk (only 500 g); I mixed and put the mixture on the fire. I also put half an envelope of pudding powder in the composition. I mixed the composition from time to time and left it on the fire until it thickened.

In the meantime, I hydrated the gelatin in cold water, about 100 ml.

When the egg composition thickened I turned off the heat. In the hot cream I added vanilla, chocolate (I kept only a little, for decoration) and gelatin, stirring lightly, for incorporation.

After the cream has cooled, I incorporated 3/4 of the amount of raspberries.

I also took care to prepare my shape, lined with biscuits; I quickly passed the biscuits through a syrup made from the remaining milk and sugar (100 ml, respectively 25 g) and raspberry liqueur.

I've spilled sarlota with raspberries and chocolate over the biscuits and I put it in the fridge until the next day.

For the decoration I used whipped cream, raspberries, mint and grated chocolate.


& # 8211 Chocolate and raspberry tarts

My morning walk always, but always, includes a market run. The vibe of the busy market excites me, there & # 8217s always something to catch my attention, there & # 8217s always fresh produce available and I never leave empty handed from there. This time it was lavender, beautiful fresh and highly fragrant lavender which I bought without thinking twice. It proudly sits on my desk at the moment, making me think about Provence every time I take a look at it or feel its intense aroma and see its beautiful color. This market run also included fresh raspberries and fresh heavy cream from a local producer, the kind of cream that whips into fluffy clouds and tastes amazing.

I thought for a while how to use the lavender, how to incorporate it into a dessert and I came up with these chocolate raspberry tartlets, hiding its aroma in a thin layer of white chocolate ganache. Lavender is not the star of this dessert, but it surely supports it well. The star is the chocolate, no doubt about that, but it wouldn't be as tasty if it didn't have a lavender touch and fresh raspberries to make it shine into a delicious, elegant dessert.

  • 140g butter, softened
  • 70g powdered sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 300g all-purpose flour
  • 1 pinch salt
  • 1 pinch baking powder
  • 200g fresh raspberries, pureed
  • 60g sugar
  • & frac12 teaspoon lemon juice
  • 4g gelatin
  • 40ml cold water
  • 100ml heavy cream
  • 1 teaspoon culinary lavender buds
  • 180g white chocolate
  • 2 tablespoons butter
  • 100ml heavy cream
  • 120g dark chocolate, chopped
  • 1 teaspoon vanilla extract
  • 200ml heavy cream
  • 2 tablespoons powdered sugar
  • 1 pinch salt
  • 1 pinch ground pink pepper (preferably freshly ground)
  • Fresh raspberries to decorate
  1. Combine the butter and sugar in a bowl and mix until creamy for 2 minutes.
  2. Add the vanilla and egg and mix well.
  3. Stir in the flour, salt and baking powder and knead just to bring the dough together into a ball.
  4. Wrap in plastic wrap and place in the fridge for 30 minutes.
  5. Transfer the dough on a floured working surface and roll it into a thin sheet, about 3-4mm thickness. Cut the dough into rounds that are big enough to fit your tartlet pans. Press the dough on the bottom and sides of the pans and remove the excess dough.
  6. With a fork, score the bottom of each tartlet a few times to prevent air pockets from forming and bake in the preheated oven at 350F for 10 minutes until golden brown on the edges.
  7. Allow the crusts to cool in the pan before removing them.
  1. Pass the raspberry puree through a fine sieve and pour it into a saucepan.
  2. Add the sugar and lemon juice and bring to a boil. Cook just until the sugar is dissolved.
  3. Bloom the gelatin in cold water for 10 minutes then melt it and mix it with the raspberry puree.
  4. Allow to cool to room temperature then evenly distribute it into each tartlet crust. A thin layer of jelly is enough. Place in the fridge.
  1. Bring the cream to the boiling point in a saucepan. Don't allow it to boil. Remove from heat and add the lavender. Allow to infuse until cooled then drain well.
  2. Place the cream back on heat and bring it to the boiling point.
  3. Remove from heat and stir in the chocolate. Mix until smooth then add the butter.
  4. Place aside until cooled then spoon the ganache into each tartlet.
  5. Place back in the fridge.
  1. Bring the cream to the boiling point in a saucepan.
  2. Remove from heat and stir in the chocolate and a pinch of salt. Mix until melted and smooth.
  3. Add the vanilla and a pinch of pink pepper then allow to come to room temperature.
  4. Whip the cream with powdered sugar until stiff then fold it into the chocolate mixture.
  5. Spoon the mousse over the white chocolate ganache.
  6. Allow to set in the fridge and decorate with fresh raspberries.

I don't know about you, but my daily ritual always includes going to the market. Not to be missed, especially now that we find so many fresh ingredients, more and more colorful, fragrant, delicious and healthy. In addition, the noise of the market in the morning is sublime, the variety of products is magnificent and I always leave with charged batteries and bags full of each other. Today it was with lavender and raspberries. When I saw the lavender bouquets it was love at first sight. The intense purple, the aroma that occupies the whole market and all the thoughts that invaded me pushed me to buy a bunch of lavender.

I had planned these tarts for a long time, but look, the bill at home does not match the one at the fair, so from the moment I bought the brandy I knew that they would have an extra flavor. But a subtle one because the lavender used in excess gives a taste of soap or at least it seems to me, which is why I always use it in limited quantities and always in various combinations. I simply decorated them with plenty of fresh raspberries. Honestly, they don't even need more!

Ingredient:

  • 140g butter, soft
  • 70g old powder
  • 1 teaspoon vanilla extract
  • 1 or
  • 300g white flour
  • 1 pinch of salt
  • 1 baking powder
  • 200g fresh raspberries, puree
  • 60g old
  • 1/2 teaspoon lemon juice
  • 4g gelatin
  • 40ml cold water

White and Levantine chocolate ganache:

  • 100ml liquid cream
  • 1 teaspoon dried culinary yeast
  • 180g white chocolate, chopped
  • 2 tablespoons butter
  • 100ml liquid cream
  • 120g dark chocolate, chopped
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
  • 1 powder of ground pink pepper
  • 200ml liquid cream
  • 2 tablespoons powdered sugar
  • Fresh raspberries for decoration

Method of preparation:

  1. Mix the butter and sugar for 2 minutes until creamy.
  2. Add vanilla and egg and mix well.
  3. Stir in flour, salt and baking powder and knead the dough only until it forms a ball. Wrap in foil and let cool for 30 minutes.
  4. Roll out the dough into a thin sheet, using flour on the worktop. A 3-4 mm thick sheet is enough.
  5. Cut circles out of the dough and put them in the shapes of mini tarts. Wallpaper the forms well and remove the excess dough.
  6. Make a few holes in the bottom of the crusts using a fork to prevent the formation of air pockets then bake at 180C for 10-15 minutes until golden on the edge.
  7. Allow to cool in molds.
  1. Pass the puree through a fine sieve then pour it into a bowl.
  2. Add the sugar and lemon juice and bring to the boil. Boil only until the sugar is completely dissolved.
  3. Hydrate the gelatin in cold water for 10 minutes then melt it and mix it with the raspberry puree.
  4. Allow to cool to room temperature then pour jelly into the ripe crusts and allow to cool.

White and Levantine Chocolate Ganache:

  1. Heat the liquid cream over low heat without boiling. Remove from the heat and add the lavender. Allow to infuse until cool then strain.
  2. Put the whipped cream back on the heat and heat. Remove from the heat and add the chocolate.
  3. Mix with a whisk until the chocolate melts completely then incorporate the butter.
  4. Allow the ganache to cool then pour it into the tart crusts over the jelly. Refrigerate again.
  1. Heat 100ml whipped cream without boiling. Remove from the heat and add the chocolate.
  2. Stir until completely melted then add a pinch of salt and freshly ground pink pepper. A pepper powder is enough, it will feel in the taste of the mousse.
  3. Add the vanilla and let the mixture come to room temperature.
  4. Beat the remaining whipped cream with the sugar then incorporate it into the chocolate mix.
  5. Divide the mousse evenly between the tarts and leave to cool for a few hours.
  6. Decorate with fresh raspberries.


Xandrinne and her culinary deeds

I decided to participate in the July 2011 Sweet Romania challenge, hosted by FLORY. Because I recently performed this sarlota, full of chocolate (as today was World Chocolate Day!), Fragrant and aromatic, thanks to the raspberries in the composition, I will send the link of this post to the host of the sweet challenge.

Ingredients (recipe is from a practical booklet):
600 ml of milk,
1 vanilla stick (I used the essence),
6 yolks,
175 g sugar,
200 g dark chocolate,
10 g gelatin,
250 g raspberries,
200 ml fresh,
25 biscuits
2 tablespoons raspberry liqueur (in my case, horns).

Optional: 1/2 sachet of pudding powder with dark chocolate taste.

First I washed the raspberries carefully and drained them.
Invite a detail, see it more closely.

I mixed the yolks with the sugar, 150 grams of sugar, from the total amount, very well, after which I gradually poured the milk (only 500 g) I homogenized and I put the mixture on the fire. I also put half an envelope of pudding powder in the composition. I mixed the composition from time to time and left it on the fire until it thickened.

In the meantime, I hydrated the gelatin in cold water, about 100 ml.

When the egg composition thickened I turned off the heat. In the hot cream I added vanilla, chocolate (I kept only a little, for decoration) and gelatin, stirring lightly, for incorporation.
After the cream has cooled, I incorporated 3/4 of the amount of raspberries.

I took care to prepare the shape, lined with biscuits, I quickly passed the biscuits through a syrup made from the remaining milk and sugar (100 ml, respectively 25 g) and raspberry liqueur. If I think about it for a while, I don't remember putting sugar in my syrup. I forgot.

I poured the sarlota over the biscuits and put it in the fridge until the next day.


Ingredients

For the crust

  • 150 g of gluten-free flour
  • 75 g ground almonds
  • 1/2 teaspoon salt
  • 2 tablespoons maple syrup

For the raspberry layer

  • 250 g fresh or frozen raspberries
  • 150 ml water
  • 3 tablespoons sugar or syrup
  • 1 teaspoon gelatin or vegan gelatin

For chocolate

For decoration (optional)

Method of preparation

Tart crust

The raspberry layer

The chocolate layer

Raspberry and chocolate tart a delicious fasting dessert for vegan diet. The ingredients are very easy to find on the market and are cheap.

I'm telling you right now that you can't get tired of this tart! Even if it is the fasting period, you should not give up the small sweet pleasures. If you are not a fan of berries, you can use strawberries, the quantities are the same.

What are the benefits of vegan desserts?

It is easy to prepare.

Ensures optimal health. When consumed in moderation, they solve the problems of those who are allergic to eggs, have intolerance to lactose and gluten, but are also suitable for those who need to limit or eliminate cholesterol. But keep in mind that vegan desserts are not necessarily lower in terms of calories! Many vegan desserts are high in vegetable fats, which are not suitable when you want to lose weight, for example.

The ingredients are easy to find. You will find many of the ingredients in health food stores, physical and online, so it will not be difficult to buy them and have them permanently in stock at home.

You have no preparation restrictions. You will have a pleasant surprise when you discover that you can prepare ice cream, candies, cookies, even vegan cakes. You need to put on the shopping list some ingredients to have on hand when you feel like something sweet or organize a party.

If you liked today's recipe, raspberry tart and chocolate, subscribe to our Newsletter. This way you will not miss any culinary novelty. You can also follow us on Facebook or Instagram.


- mix 3 eggs with 125 g sugar
- thin with 125 ml milk, which was boiled separately and then tempered (cooled)
- place on the fire, stirring constantly until the first boils appear on the edge of the pot
- remove from the heat and add 15 g of gelatin, which has been hydrated for at least 45 minutes before use (ie soaked in milk)
- mix the composition from time to time until it cools down, without gelling
- add the rum 20 ml and the candied fruits 150g finely chopped and mix for even distribution throughout the composition
- add whipped cream 500g, flavored with 1/8 g vanillin and mix lightly
- it is used immediately for the assembly of sarlotes, diplomat cream, dilpomat roll, etc

OBSERVATIONS:
- if the sarlota is prepared with fresh fruit (raspberry-strawberry), the milk is replaced with the juice of the respective fruits (1/2), and the candied fruits are replaced with the remaining 1/2 of the quantity of fresh fruits cut into small pieces.
in the case of cocoa sarlota cream, add the cocoa together with the milk and sugar, before boiling
- in the case of sarlota coffee cream, the milk is replaced with swartz, which is obtained by boiling the coffee, provided by the recipe and then filtering it.

Soak the biscuits quickly (tiramisu procedure) in fruit juice, place them vertically on the edge of a tray with removable walls and place the cream in the middle, alternating with fresh, finely chopped fruit.

Decorate with fresh fruit or after inspiration :).

The strawberry shortbread is served cold. It goes great with a refreshing lemonade


Dome cake with slices of roll and sarlota with raspberries & # 8211 Victoria von Eberbach Cakes

Dome cake with slices of roll and sarlota with raspberries & # 8211 Victoria von Eberbach Cakes. Overturned cake recipe with natural whipped cream, orange juice and raspberries. An elegant and light cake with a sound name: Victoria. It's really about Queen Victoria of Great Britain.

Of course, there is a legend that links Queen Victoria to this famous cake. Eberbach is a small picturesque town in Baden-Württemberg (Germany). Legend has it that Queen Victoria's parents (Princess Marie Luise Victoire of Saxony & # 8211 Coburg and Prince Edward, Duke of Kent) lived in Eberbach at a time very close to the queen's official birthday (May 24, 1819). The pregnant princess would have suffered the pains of childbirth, but because the heirs of the royal throne must be born on British territory, she would have given birth aboard a British boat anchored in the small port on the river Neckar. (image source: Wikipedia)

The story goes that Princess Marie Luise would have sold all her goods overnight in order to buy this vessel, which she hastily registered under the British flag. The citizens of Eberbach are very proud of this, even though another official birthplace of Queen Victoria is recorded in the official archives: Kensington Palace, London.

Viktoria Confectionery in Eberbach (founded in 1886) keeps this cake on its menu, as a tribute to Queen Victoria.

The cake has the typical dome shape composed of slices of roll filled with apricot jam and has a fine cream of natural whipped cream mixed with fresh orange juice and sweet, liqueur white wine (like Lacrima lui Ovidiu). If you prepare it for children, you can replace the wine with white grape juice or orange juice. Traditionally, this dome cake is based on a pandispan top with cocoa & # 8211 I also replaced it with pandispan rounds with jam. The dome cake is mounted in a hemispherical bowl with a convex bottom.

I made this St. Mary & # 8211 cake because there are 3 of us in the house (mother, my daughter and I) and we also had guests at the table. It was a large cake, almost 4 kg and 28 cm in diameter (at the base) and about 15-16 cm high. The recipe I followed is in German (Viktoria von Eberbach Torte). Below I offer you the ingredients and quantities for the cake I made.

If you want to make a smaller dome cake you will have to reduce them proportionally (eg by multiplying the ingredients by 0.7 for a cake of 24 cm and about 2.8 kg or with or 0.5 for one of 22 cm and about 2 kg). I put them on too raspberry berries in cream. You can choose any other fruit you like: strawberry pieces, berries, peach cubes or grape berries (smaller).


Chocolate and raspberry cake

Chocolate and raspberry cake
A delicious cake prepared with love for my son Catalin, who turned 25 last month !!
Happy Birthday my dear!! & lt3
It can be prepared very well by those who do not have much experience in preparing more complex desserts, you just need patience, good ingredients and a little attention.
Chocolate cream is the lightest cream, but also among the best chocolate creams.
Following this recipe you will get a cake of at least 2.5 kg with a total cost that you would give only 1 kg if you bought it from the confectionery.
But the satisfaction will be great, because it is made by you and you also know what ingredients you used !!
I recommend you try it on holidays, it will definitely be very appreciated !!

Ingredients-Cake with chocolate and raspberries

countertop
8 eggs
8 lg sugar
5 lg flour
4 lg black cocoa
esenta de rom
Cream
600 g dark chocolate
600 ml liquid cream
400 g frozen or fresh raspberries
250 g sugar cough
Syrup
500 ml of water
sugar as sweet as you want
vanilla essence
Glaze
250 g dark chocolate
250 ml liquid cream
decoration
fresh fruit of your choice

Preparation-Cake with chocolate and raspberries

The cocoa top is prepared first, and you can find its recipe by clicking on the link- Cocoa cake top


For the syrup, boil the water with sugar and flavor it with vanilla after it has cooled.
Put the frozen / fresh raspberries in a saucepan, add the sugar and mix gently without crushing the fruit as much as possible.

Saute for a few minutes until the sugar melts and a consistent sauce with whole fruits is formed.

Leave to cool before use.
After we have prepared the cake top, the syrup and the raspberry sauce, we also prepare the cream.

Put the whipped cream in a saucepan and keep it on the right heat until it warms up well without boiling.
Remove from the heat and add the broken chocolate into small pieces.
Stir vigorously until the chocolate melts completely and we get a homogeneous cream.
We use it immediately to fill the cake.

Chocolate and raspberry cake-Assembly

The top is cut into three equal sheets.
In the form in which we baked the top, we place the first sheet, we syrup it as much as we want, we pour over half the amount of chocolate cream, we put half of the raspberry sauce over the chocolate cream, we place the second sheet, we syrup it, we put the rest of cream and raspberry sauce.

We finish with the third sheet, we syrup it, we wrap the form with food foil and we leave it in the fridge for a few hours or overnight.
Gently pass with a knife on the edge to detach the cake from the shape, place a plate on top and turn the cake over.
Remove the detachable cake form and glaze the cake in the chocolate icing, which we obtain very simply: heat the cream without boiling it, add the chocolate, remove from the heat and mix until completely homogenous.
Spread the icing on the cake using a knife or spatula.
Let the glaze harden and decorate according to your imagination.
To obtain beautiful slices, portion with a knife with a warm blade.


Sarlota with raspberries and chocolate - Recipes


Happy birthday to all those who celebrate their name day today. Today I celebrate my husband and I chose to prepare this cheesecake without baking instead of the classic cake, I hope it will please the guests! I really liked it!

Ingredient:

for countertop:

400 gr digestive biscuits
100 gr butter
100 gr dark chocolate

for cream:

300 gr fresh
500 gr mascarpone
100 gr powdered sugar
1 teaspoon vanilla extract
300 gr raspberries
100 gr brown sugar
30 gr gelatin

100 gr dark chocolate
200 ml liquid cream
2 tablespoons oil
10 gr gelatin

250 gr raspberries
mint leaves

Method of preparation:

We grind the biscuits on the robot. Add butter and melted chocolate.



We cut slices with a sharp knife.

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25 comments:

Vio, my dear, looks insane. Happy birthday to my husband and tell him I envy him because he will enjoy such a cake. : X

Superb, and certainly extremely delicious

HAPPY BIRTHDAY! your husband
The cake looks gorgeous!

A very successful cake! Congratulations!

I'm Vio too and I have a question. the quantities are for the size of the cake shape of? cm? It looks perfectly good, and I want to do it next Saturday. Thanks

It looks great, and I think it's really good. I prefer chocolate cakes, but I recently ate a roll of mascarpone and jam and I really liked it. I'm sure I'll try this recipe, but we have some questions: What digestive biscuits did you use, from which company? And raspberries, can I find them in about 3 weeks, because I want to make the cake for my boyfriend's birthday, which is on the end of August.

I'm glad you like it, I used Gullon digestive biscuits
I don't know what to say about raspberries, it depends on what area you live in, I am from Galati and two weeks ago they were no longer on the market, now I am with my parents in Buzau county and yesterday I picked the last fruits

Dear author of this recipe,
How sure are you that you prepared this recipe? :)

Please change the amount of biscuits to 250-300 gr

I made this recipe last night, and I assure you that the amount of biscuits recommended by you is 100 gr of butter and melted chocolate!

Dear author of this message,

If you read from the beginning you saw that I prepared it for my husband's birthday. Moreover, I put the recipe in step by step images, so that there are no doubts. More than that, what can I do?
And no, I will not change the recipe because I put 400 gr of digestive biscuits I put and it came out exactly as you see in the picture, it was not much at all.
I assure you that the countertop came out perfectly. But I think it was a lot for you, because not all cookies are the same. Not everyone can have the same absorption capacity. I used Gulloon digestive biscuits.

Here is an example, a cheesecake recipe for which I used only 300 gr of digestive biscuits, this time I took some from Carrefour, with cinnamon flavor, 1.60 ron the 100 gr package, I don't know exactly what they were called http : //www.caietulcuretete.com/2013/09/cheesecake-marmorat-cu-ciocolata.html

Indeed, 400 grams of biscuits is a lot. I made this recipe too. and I had to put the top in the oven to brown a little. otherwise it crumbles. I will make this network but with 250-300 gr biscuits ... regardless of biscuits. otherwise the cake turned out excellent.

I'm so glad you liked it! Regarding the amount of biscuits, I used exactly 400 gr of biscuits, the Gullon brand, as I wrote above.
What brand did you use, also Gullon or something else?

I used regular cookies. do I really need this brand of biscuits or would other digestive biscuits work?

Depending on the type of biscuits and the degree of absorption is higher. Normally cheesecakes are made with digestive biscuits, but the usual biscuits are also used, in which case the degree of absorption will be totally different, so the quantities will have to be modified accordingly.

I just finished this cake too.
Regarding the biscuits, although they were Gullon's consistency became quite solid. It doesn't look like the pictures in the recipe, but I think they were exactly what they should have been. We'll see and tell you after you cut the cake, it's in the fridge now.

I forgot to put the whipped cream in the icing :(, I had it next to me in the kitchen but I completely forgot to use it. It was already cut just to be used. Do you think it will matter much? I think it will feel bitter. from chocolate more.

This means that I will have to try it with the icing in the recipe to see the difference :).

Hi, I see that the previous message has not appeared yet, but as I tried the cake now, I can come back with some details. The top is very difficult to cut, clearly with a simple teaspoon the one who will try the cake will find it difficult to try it. The taste is very good.

I think it mattered quite a bit that I failed to put the whipped cream in the icing, as the consistency was very strange. It looks more like rubber and tastes like chocolate pudding.

The cream didn't feel like mascarpone at all and my husband told me it had nothing to do with a cheesecake. It was also in our opinion too sweet for a cheesecake.
I will try the cake again with a few changes but what can it do to our taste.

Hello,
The comments are moderate and I left this weekend, only now I came in and published them. First of all, I'm glad you tried it, although I'm sorry you weren't completely satisfied.
As for the icing, that's right, definitely without the 200 ml of liquid cream it can't come out. It's basically just chocolate that already hardens when it cools and adding gelatin automatically results in a rubbery consistency.
As for the countertop, as you saw from the comments, I used exactly the quantities given in the recipe and the countertop was not very strong. I think that butter and chocolate and biscuits can also count (although you say you still used the same brand) and I think that in the end it is best to add the biscuits little by little until you reach the right consistency.
As for the cream, this is a cold cheesecake without baking, so it clearly has nothing to do with the classic cheesecake, I don't like those. But that's just a matter of taste. Eventually you can replace the mascarpone with cream cheese and you can add to the cream only simple raspberries, without sugar. For the icing you can also try the simpler version, only 100 gr of liquid cream and 100 gr of chocolate.


Video: Γλυκό ψυγείου με μπισκότα και γιαούρτι (July 2022).


Comments:

  1. Lotharing

    There is something in this. Thank you for your help in this matter, now I will not make such a mistake.

  2. Ancenned

    Admirably!

  3. Nizragore

    On your place I would go another by.

  4. Kagam

    I think mistakes are made. I propose to discuss it. Write to me in PM, speak.



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