We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Today I played in the kitchen ... I wanted to make something sweet, but something that would relax me and make me feel good ... so I made something with a lot of color, without a stove because it's still hot outside and so I made the donuts at the donut machine with blackberry foam ... a joy and a delight ...
- for donuts you have the recipe here: http: //www.bucataras.ro/retete/gogosele-la-aparat-doughnut-48371.html
- for blackberry foam:
- 300 gr mure
- 4 egg whites
- 1 pinch of salt
- 250 gr sugar
- for decoration:
- vanilla powdered sugar
Preparation time: less than 15 minutes
RECIPE PREPARATION Blackberry foam donuts:
We prepare the donuts on the machine according to the recipe I left you with the ingredients.
For blackberry foam: we mix the blackberries (we keep some for decoration) with the sugar and we put them on the robot to crush them, until they become a puree (or we crush them with a fork). Mix the egg whites with a pinch of salt, and when the foam has hardened, gradually add the rest of the sugar until the egg whites become a meringue. Add the blackberry puree and mix until incorporated. We decorate the donuts with blackberry foam, with a pos they have a teaspoon, we put a blackberry in the mot, we place them on a plate and we powder them with vanilla powdered sugar.
you can replace the blackberries with whatever fruit you want
The blackberry cheesecake is a summer dessert that is prepared quickly, it is delicious and extremely fragrant. Like other berries, blackberries contain many nutritious substances beneficial to health, and I use them in various desserts: pancakes, pudding, cake, ice cream and cheesecake. The Blackberry Cheesecake recipe is perfect for parties and family meals.
Preparation Composition II
Cream for whipped cream mix with sugar until you get a thick foam.
Add cream cheese, vanilla essence and mix for 1 minute.
Cover the bowl with cling film and let it cool.
Preparation Composition I
Mix the biscuits with a vertical blender.
The formed composition is put in a bowl, add sifted cocoa and mix.
Add the melted butter (not hot) and mix until you get a uniform and sandy composition.
Assembling Cheesecake with Blackberries
The composition of the biscuits is evenly distributed in the dessert glasses.
Add a layer of composition with whipped cream, blackberries and crunch muesli.
Add a last layer of whipped cream.
Decorate each glass of cheesecake with blackberries, crunch muesli, red currant raspberries and fresh mint leaves.
Let cool for 30 minutes.
Enjoy your meal!
I started grinding cookies. I mixed plain biscuits with oreo biscuits which I ground together with the whole cream, then I mixed them with melted butter. I put the biscuits in a detachable round shape and pressed lightly. I inserted the tray cold.
I mixed the cream cheese with the yolks, sour cream, vanilla sugar, starch and powdered sugar. At the end I added the egg whites.
I put the cheese composition over the biscuits in the tray and put it in the oven for 45-50 minutes.
For the blackberry jelly I put on the fire the frozen fruits together with the sugar (100-150 g depending on how sweet you want) and 50 ml of water. Separately I mixed 2 tablespoons of starch with 50 ml of water.
I let the fruit boil for 10-15 minutes, then I added the starch and let it boil for a few more minutes.
Blackberry jam roll
Carefully separate the egg whites from the yolks. Rub the yolks with 80g caster sugar, until we have a thick cream, like an ointment, in which the sugar is almost not felt at all. Separately, beat the egg whites with a pinch of salt, then, when we have a soft foam, we start adding the caster sugar (the remaining 40g), one tablespoon at a time, until we have a very strong foam. Along with the caster sugar, add the vanilla sugar. Put the egg whites over the yolk, little by little, mix with the spatula with folding movements, from top to bottom, so as not to remove the air from the composition. At the end we add the flour, also, gradually, mixing with the spatula. We must have at the end a homogeneous and very aerated composition, like foam.
Spread the composition in the stove tray, grease it with butter and line it with baking paper. Level well using a spatula or spatula. Bake the roll for 7-10 minutes at 180 degrees or until it passes the toothpick test. We turn the pandispan on a baking paper, powder it well with powdered sugar and roll it as tightly as we can, then let it cool completely.
When the pandispan is cold, we open baking paper and fill the roll with blackberry jam, which we spread in an even layer and then roll again, just as tightly. We give the Pandispan roll with cold jam 1-2 hours before slicing. Good appetite!
Method of preparation
Seherezada cake with berries
For the cream, separate the eggs, put the egg whites in a large bowl. Add the sugar and
Lime cream cake and berries
Top: Eggs, at room temperature, we mix them with the sugar. Add milk and powder
A quick cake, easy to prepare, which you can make with blackberries or other berries. So easy to do that I guarantee you will do it again!
200 g sugar
200 g flour
100 ml oil
grated peel of 1/2 lemon
1/2 teaspoon vanilla essence
1 baking powder
1 pinch of salt
1 cup of blackberries & # 8211 so much I had in the garden, but you can put more
100 g butter
250 g flour
100 g of sugar
Beat the egg whites hard with a pinch of salt. Add the sugar and continue to mix until the sugar melts. Add the yolks (one at a time or all at once) and mix lightly with a spoon or a fork.
Add in turn the oil, baking powder and flour, which you mix lightly with a spoon until the composition is homogenous. Pour the dough into a tray lined with oil and flour. Sprinkle the blackberries over the dough and turn the oven to 180 ° C to heat.
During this time we prepare the topping part, which is a crumbly dough, by mixing the ingredients by hand.
Put it over the blackberries and then put the cake in the oven for 45-50 minutes. We will do the toothpick test to see if it is baked.
This sweet dessert is prepared from fruit and sugar, so for every kilogram of blackberries add one of sugar.
Method of preparation:
Pick the blackberries, put them on the fire in a saucepan with water to cover them and let them boil for about half an hour.
Set aside and after it has cooled, squeeze through a thick gauze until the juice comes out. Allow to clear.
Put 1 liter of juice to boil with 1 kg of sugar, leave on low heat until it melts, then bring to a boil over high heat and take the foam carefully, whenever it rises.
Bring to the boil until it binds like a sherbet. Try if it is ready by putting a little pellet on a saucer.
After it has cooled, divide it with a teaspoon in half, forming a path. If it does not join the fire, the pellet is ready. During this time, the tincture is set aside so that the syrup no longer boils.
When it is cooked, the pellet becomes sticky.
Pour hot into jars, taking care to wrap the jar with a damp cloth so that it does not break, if it is glass.
If you like it, share it with your friends!
380g warm water
1 sachet of dry yeast
1 teaspoon old cough
1 sachet of vanilla sugar
A pinch of salt
Cough sugar for powdering
For the custard:
3 vanilla sachets
2 rum essences (optional)
Method of preparation:
I prepared the dough in the bread machine - but it can be prepared very well without the machine & # 8211 here it was kneaded and leavened for 1 hour 30 minutes. I put in the pan of the bread machine the following order of ingredients: water, sugar, salt, vanilla sugar, sachet of dry yeast and flour. If you don't have a bread machine, knead the dough by hand and leave it to rise for 1 hour, in a warm place. Be careful, the dough must be soft, do not spread on the sheet, do not work by hand, take it with a spoon and put it in the pan with oil.
To prepare the pastry cream, put in a bowl 6 egg yolks separated from the egg whites, sprinkle over the sugar and beat them with the mixer until they triple in volume.
Add the vanilla sugar and flour and mix until completely incorporated.
Put the milk in a saucepan, add the vanilla sugar, the rum essences and bring it to the boil.
After it boils, set it aside and slowly pour the whole amount of egg yolk foam with sugar and flour, stirring constantly with a whisk so as not to become lumpy. We put the pan on the fire again, stirring constantly until we see that it starts to thicken, after which we take it off the fire.
After the dough has risen, we put a pan with a lot of oil in it on the fire, we take the dough with a spoon and with the help of another spoon we release the dough in the pan so that some donuts come out as round as possible.
After the donuts are baked on both sides, we take them out on an absorbent paper napkin, then we put them in caster sugar, we cut them in half with the knife, without breaking them at all, and we put them in they each a tablespoon of custard. Serve both hot and cold.
Pancake cake with mascarpone cream and blackberries
Make 10 pancakes from the dough above. Beat eggs and then add water, milk, sugar and flour and mix until it becomes a fairly thick dough. Then prepare the mascarpone cream which is mixed with the blackberry topping and the sugar until it becomes consistent. Put in the fridge until the pancakes cool.
Put the first pancake and put 1 tablespoon of cream over it and spread it, then put the 2nd pancake and another tablespoon of cream and so on until the pancakes are finished. Over the pancake on top, powder with powdered sugar and cinnamon powder.
Do not put the cream on hot pancakes because the cream liquefies and the pancakes will not stick to the cream. Then with the hot pancakes, add the sugar and cinnamon. The cake will be kept in the refrigerator and will be served cold.
Learn how to make a quick and easy tart with seasonal blackberries. It looks spectacular and is absolutely delicious.
In a large bowl, mix the flour, almonds, brown sugar and salt. Add the butter flakes and cold water and knead well. Form a ball of dough and refrigerate in foil.
Preheat the oven to 200 degrees.
Roll the dough into a round, thick circle with the rolling pin and place the circle on the bottom and edges of a cake pan with a removable bottom, or in a special tart shape.
Place foil and beans over the bottom of the bowl and dough so that it doesn't rise too much.
Bake for 20 minutes, remove and leave to cool.
Mix the fruit with the flour, salt, sugar, butter, lemon peel and lemon juice. Add brown sugar. Put on medium heat and bring to a boil until juice.
Pour the blackberry sauce over the crust and bake for another 40 minutes. Allow to cool and serve with whipped cream or powdered sugar.