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Sweet cheese tart, Almette and Fanta

Sweet cheese tart, Almette and Fanta


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Separate the yolks from the egg whites and put them in two separate bowls. Rub the yolks with the sugar until they turn white, then gradually add the baking powder, cocoa, flour and oil, incorporating the ingredients well.

Separately beat the egg whites with a pinch of salt, then turn them over in the composition prepared before.

Grease a cake mold with a diameter of 26 cm with margarine and line it with flour in which you turn the composition over and bake for 30-40 minutes.

Meanwhile, mix the sweet cheese with almette and soft margarine (left at room temperature), add the sugar and vanilla sugar, orange peel, mix well.

Allow the countertop to cool, then pour the cream cheese on top.

In a saucepan put the juice on the fire and when it starts to boil add the sugar and pudding, then the starch and leave it on the fire, stirring constantly, until the composition thickens. Let the icing cool, then pour over the cream cheese.

Leave to cool for a few hours.


Vegan almette with dill

I don't know how our br & acircnza of sheep rubbed with greens and onions came to be replaced by a specialty of br & acircnza produced according to a traditional recipe from the Alps & rdquo, the already famous (especially among children) Almette.

But I want to offer you something even more: to get acquainted with the rebellious walnut, the one that grows out of a fruit (it looks like an apple and has an astringent taste, it makes your teeth grind). We chose these nuts because they can best replace the dairy products that Romanians are so attached to (but which are large producers of mucus in the body). And if we still started from sheep cheese, at least let's get to something called cheese, it also imitates Almette, but it doesn't contain animal protein.

Therefore, the transparent cashew br & acircnzica.

Hi, healthy (contains monounsaturated fats, copper, magnesium) and you don't need to practice transhumance for it.

Preparation time: 10 minutes

Ingredient:

300 g hydrated cashew overnight (or at least 3 hours)

3 tablespoons grated inactive yeast (yeast flakes)

a teaspoon of pink hymalaia salt (never)

cayenne pepper / black pepper / red pepper / hot pepper & ndash of your choice, optional

How come:

All the ingredients are processed in a blender, until everything becomes a fine and creamy paste.

At the end, add finely chopped green onions and dill.


Sweet Cheesecake, Almette and Fanta - Recipes


























I made the tart last week, but I haven't been able to post it yet!
Because I put some pictures of the tart on fb, the girls asked me to post the recipe as soon as possible, today I obey :)

It is my first attempt at tart, I tested the new shapes that I can say now that I am very satisfied!

  • 250 gr margarine, 1 egg, a cup of warm water, 1/2 sachet baking powder, vanilla sugar, a pinch of salt, 100 gr sugar, 500 gr flour, 400 gr berries (frozen), 300 gr sweet cheese, 1 sachet of jelly cake (for which we need 200 ml of water, fruit juice and 4 tablespoons of sugar)

I cut the margarine into pieces and put it in a large bowl. I added sugar, vanilla sugar, salt powder and warm water. I stirred until the margarine started to melt.

I then added flour, baking powder (directly without extinguishing it in vinegar), egg and mixed well. If you need a little more flour, add more. You have to mix well until the dough becomes homogeneous.

I got a hard dough that I left in the fridge for 30 minutes.

I greased the tart trays with oil and lined them with flour.

I divided the dough into 2 large and 6 small pieces (depending on the trays - I made 2 large and 6 small trays).

I spread the dough well on the work table and placed it in the shape of a tart. I shaped the shape of the tray and pricked it with a fork from place to place. I saw that some housewives put some beans, rice on a baking paper over the tart so that it doesn't rise. It didn't get up for me, it was well pricked with a fork :))

I left it in the oven for 25 minutes.

I took the tarts out of the molds and filled them with sweet cheese mixed with vanilla sugar, then decorated with berries.

I prepared the jelly from 200 ml of water, a few tablespoons of fruit juice (I used the juice left by the berries when they thawed), sugar and the envelope of jelly cake. I put it on the fire and boiled it and then I distributed it on the tarts over the berries.

The jelly gives a special look to the tart, so it is worth using.

I left the tart in the fridge for about 1 hour before serving, then I cut it into slices with a damp knife so that it doesn't break.


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10 comments:

wow what a craving you made me. I'm crazy about cakes, sweet cheese pies! Too bad I'm at work because I think I was home at the moment and I started to make the pie :))
kisses and further cooking !!

Uaaaa, I have pie sheets, but where can I get the cow's cheese from my mother's house? Send me a slice quickly, or I'll die of lust.

what an inviting pie! it still looks very good!
I have a prize waiting for you!

Cristina, thank you! I have more, but with what! :))
Just coming the weekend. you can start pie! :)

Cuscra, it's no big deal to start making cheese. ))

I kiss you and send as many slices as you want!

Alison, thank you so much so much! And for appreciation and for the award. I will definitely go to you to pick it up. Kiss!

It looks perfect! However, wouldn't it have been better in a tray with shorter walls? Maybe this way you can take the pie out of the tray even easier. Otherwise, congratulations! It looks great!

Daaa. of course it goes in a lower tray. Who has. :)) I do not have. :))


Fanta cake, whipped cream and peaches - German recipe

You really can't help but eat two servings of this cake. Let's see how it is prepared Fanta cake without cheese, this time, and you will be convinced!

To prepare the cake with Fanta, whipped cream and peaches you need:

- a cup of sunflower oil

- a bottle of orange flavored essence (but if you can't find it in the supermarket you can do without it)

- a cup and a half of Fanta juice

- two teaspoons of baking powder

- a teaspoon of vanilla essence (optional)

- a few peaches from compote (according to taste)

- a cup of fresh cream

Preparation method for the cake with Slit and whipped cream

1. We start, of course, with the countertop. Mix eggs, sugar, vanilla essence and oil, then lightly incorporate flour and Fanta, mixing well. At the end, add the baking powder and pour the mixture into the baking tray, without greasing it. Let the countertop bake for 30-45 minutes at 170-180 degrees Celsius, then check if it is ready with a toothpick. Let the countertop cool.

2. To prepare the cream cake with the slit and whipped cream, just mix the whipped cream well with the powdered sugar. When the top is cold, cover it with pieces of peach from the compote, then pour the sweetened whipped cream on top and even out the surface of the cake with Fanta.

The second option has Fanta in the composition of the countertop, unlike the recipe that incorporates the juice in a special cream. And, as you have already noticed, it is even simpler than the first one!

The first version seems more syrupy, more creamy, but the second has peaches in the composition. Both combinations are tempting and no one will guess where that unique taste of orange juice comes from. Have fun looking at your guests trying to figure out what gives that memorable flavor Fanta Cakes!


Ingredients for the cake:

For the countertop:

  • 6 eggs
  • 120 g of sugar
  • 50 ml oil
  • 80 g flour
  • 20 g cocoa
  • 1 teaspoon top with baking powder
  • a pinch of salt
  • vanilla

For the cream:

  • 250 g butter 82% fat
  • 150 g powdered sugar
  • 400 g Philadelphia cheese cream (you can replace it with fatter cow's cheese, ricotta)
  • vanilla essence

For the glaze:


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Cheesecake & # 8211 everything you need to know about classic cheesecake

There are many cheesecake recipes and this is due to the popularity of this dessert originating in America. The best known in Romania is the cheesecake without baking. Much easier to prepare but also very fast. The taste of the two variants is slightly different from each other, as well as the consistency of the two desserts.

The uncooked cheesecake is often prepared with gelatin, without eggs and is set in the refrigerator. It is very creamy and often has the consistency of a mousse. The original cheesecake, ie the baked one, includes in the list of ingredients and eggs. It is baked like burnt sugar cream, in a bain marie, after which it is cooled in the oven with the door ajar, and then stored in the refrigerator. The version without baking is much lighter compared to the classic one.

Cheesecake & # 8211 what is cheesecake and what category of dessert does it fall into?

Automatically this is a dessert. But what kind of dessert? A cake, a cake, a pie? Yes, it translates to & # 8222 cheesecake & # 8221 and bakes in a cake pan but no, it's not a cake. Cheesecake is a tart since it is prepared with that biscuit crust, whether it is put in the oven or not.

What cream cheese is used for cheesecake?

This dessert is prepared with cottage cheese, cream cheese (Philadelphia, Almette, Hochland or Delaco) or ricotta. Regarding the cream cheese, it must be greasy so do not use light variants!

What cookies are used in cheesecake?

The original recipe includes vanilla biscuits or simple biscuits. No cocoa biscuits are used, but if you want to have a contrast between the biscuit base and the cheesecake filling, you can do it.

What kind of cream is used for cheesecake?

The classic recipe is prepared with equal proportions of sour cream and whipped cream. Sour cream must be fatty, ie it must be over 20% fat. The percentage of cream fat for whipped cream must be over 30%.

There are cheesecake recipes that use sour cream or whipped cream. There are many versions of this dessert, including more elaborate ones to which a layer of sour cream is added. This is near the end of baking the cheesecake, followed by another baking time. I mean, a double-baked cheesecake.


How do we prepare the recipe for Fanta cake, with poppy seeds and orange jelly?

We will start preparing the countertop. Put whole eggs in a bowl with salt powder and sugar and mix until it melts.

We will add little by little the oil continuing the mixing. When we are done with this, we add the rum essence and the flour mixed with the baking powder.

The flour must be added gradually, avoiding the formation of lumps and leaving the dough. When we put the flour we have to use the lowest stage of the mixer.

At the end, add the 100 grams of poppy seeds and mix well.

The obtained composition is poured into a tray (not too big) lined with baking paper and put in the preheated oven at 180 degrees Celsius, for about half an hour.

While the top is in the oven, prepare the cream. Mix the mascarpone cream with the powdered sugar, add the rum essence and mix until it becomes a cream.

At the end, add the whipped cream and mix until you get a fine and fluffy cream that you put in the fridge until you prepare the jelly.

For the jelly, put the orange juice and powdered sugar in a saucepan, mix and add the starch. Mix well and put the obtained mixture on low heat, stirring constantly until it thickens.

Once we have obtained the desired consistency, take the jelly off the heat and let it cool completely.

Assembling the Fanta cake

Place the top on a tray and spread the mascarpone cream evenly over it.

Level very well and put the cake in the fridge for half an hour, so the cream hardens a little and will help us to spread the jelly easily.

So, after half an hour, we take the cake out of the fridge and spread the jelly evenly over the cream.

We put the cake back in the fridge for about 3-4 hours, after which we can portion it with a knife with a thin blade that we pass through hot water and wipe it after each use.

Fanta cake recipe step by step

I have no doubt and I don't think I have to tell you why it's worth a try Fanta cake recipe, it's just delicious. I wish you health and growth!

The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.


** SweetGirls Recipes ** - Sweet Girls Recipes

I know, I've made and posted a cheesecake before, but it's so easy, and textured, that I didn't refrain from posting it.
In the week I found this recipe I made cheesecake twice, my band of appetizers were not tired of this cake.
I found the recipe at Meeta on the blog.

The Quark cheese I use is Exquisa with 0.2% fat (I don't know if there is another brand in Romania), but it can also be replaced with cream cheese (like Almette). The quantities are for a 20 cm / 20 cm square tray.

  • 200 g digestive biscuits
  • 500 g fresh quark cheese
  • 60 g unsalted, melted butter
  • 150 g sugar cough
  • 2 eggs
  • 2 lemons (uncooked if possible) - juice and peel
  • 240 ml (1 cup) Lemon curd- Lemon cream


Grease the pan with butter over which you place baking paper. Preheat the oven to 165 C.

Finely crush the biscuits with the food processor (or put them in a bag and roll them over).

Pour over the melted butter and mix. Put this mixture in the prepared tray and press them (I use a square lid from a metal box).

Also in the food processor (or with the help of a mixer) mix well the cheese, sugar, juice and lemon peel. Add eggs and stir for another 2-3 minutes.

Pour the cheese mixture over the biscuit mixture.

Bake for 40-45 minutes or until the center is dry to the touch.

As soon as you take the tray out of the oven, pour over the lemon lemon curd and make it even.

Allow to cool to room temperature and then in the refrigerator (overnight if possible).


To serve, cut the cheesecake into squares with a serrated knife in one motion.


Fanta Cake & # 8211 Homemade Cake with Cheese and Orange Jelly

Fanta cake, step by step recipe. Fanta cake, homemade cake in three layers: simple countertop with cocoa, cow's cheese cream with mascarpone and butter and orange jelly.

We had been thinking for days about what cake we could prepare on the eve of spring, a slightly lighter but fruity and fragrant dessert that heralds the green, sunny season. Quite quickly, our minds ran to the fragrant Fanta cake and our expectations were not deceived, because we love these fruit cakes and at the same time and homemade cake with cheese.

The Fanta cake obviously derives its name from the sour juice of the same name, especially inspired by the intense yellow color of the icing or rather of the jelly on top. I, for one, preferred to use freshly squeezed orange juice and, as you can see, the color and appearance of the cake are perfect, I'm not even talking about taste. The cream is light and very tasty. Most of the variants of the recipe that circulate on the internet are based cow cheese mixed with butter, but I also preferred to add mascarpone, for a better taste and a frothy and creamy texture.

As a last observation, the Fanta cake can be enjoyed the day after preparation. I noticed, however, that it is even better in a few days. The cake has time to settle, the countertop softens and takes on the flavor of the cream cheese, in other words, the whole cake becomes tastier. So don't be afraid to prepare it two & # 8211 three days before, you will have a fragrant and extremely delicious dessert.



Comments:

  1. Cass

    boyan

  2. Onslowe

    You are going the right way, comrades

  3. Aldred

    I already have it

  4. Santos

    the previous parts were better))))

  5. Jozef

    the Ideal answer

  6. Orran

    The post made me think, I left to think a lot ...

  7. Fitzjames

    The idea honored

  8. Macrae

    Here really a fairground theater what it



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