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dough: margarine freak with sugar, then add egg, then flour, milk, baking powder, essences and cocoa.

filling: rub the cheese with eggs, then sugar, essences and flour.

put three quarters of the dough in a not too big tray lined with paper. Put the filling over it but without pressing it, but let it go like nests. Then put the rest of the dough over it and put it in the oven.

When it's ready, take it out to cool, make the syrup from all the ingredients, boil it for 25 minutes sprinkle some coconut.


Method of preparation

Cake with cottage cheese

Beat eggs with sugar, then gradually add oil, yogurt or milk, baking powder quenched with

Cake with sweet cottage cheese and blackberries

We line an oven tray with baking paper or food foil, we put the two pastry sheets,


Cow or Ricotta Cheesecake

Filling:
Start with the filling, as follows:
Mix drained cow's cheese or ricotta with the yolks, 1 pinch of salt, semolina, raisins soaked for 1-2 hours in rum and drained, grated lemon or orange peel, pieces of shit (jelly) and mix well. Set aside the breadcrumbs to remove the first half of the semi-baked top from the oven.

During this waiting time, the raisins continue to soften, allowing the semolina to absorb the moisture from the cheese and finally to obtain a homogeneous and creamy composition.

Beat the egg whites with the sugar and vanilla sugar, while 1/2 the top is in the oven and incorporate them into the cheese mixture, lightly homogenizing, by turning, from the bottom up. In cheese fillings, do not mix the sugar with the cheese from the beginning, because while waiting, the sugar begins to melt, the cheese will become more liquid, which will cause the dough on which the cheese mixture will be placed to be wetter. and not bake properly

Wheat:
Rub or mix whole eggs with the sugar until they become frothy and turn white. Add the oil one by one, mixing each time until incorporated. Add the sifted flour together with the baking powder, alternating with the milk, also put in portions. The dough you need to get is thicker than the pancakes, to flow when taken with a spoon or when you tilt the tray to level it. Adjust it from the amount of milk.

Pour 1/2 of the dough into a tray (25x17x5 cm) lined with baking paper, including the walls and put in the hot oven for 10-12 minutes at 180 degrees or until the top is semi-baked, lightly golden and has firmness. Remove the tray, quickly put the cheese filling, level, evenly pour the rest of the dough and put it back in the oven for about 35-40 minutes or until the top is baked and nicely browned.

Powder with powdered sugar (vanilla) and cut only when the cake is completely cooled.
This cake, ready baked and cooled, is ready to be frozen for 1-2 months. For consumption, let it thaw in the refrigerator, dust with powdered sugar and slice.

The taste, appearance, texture and freshness are the same as if you had done it then.


Indian CAKE with COW CHEESE, without eggs

This wonderful cake is prepared in 5 minutes, and is ready to bake in about half an hour. So the recipe is very simple, and you do not need a special skill to try it.

Unlike other similar cakes, it is prepared without eggs, and with semolina instead of flour. Use wholemeal semolina from health food stores. Also, use raw sugar, not white sugar, to get a healthy dessert. It is a very filling and nutritious dish, especially for children.

Cake with semolina and sweet cheese - recipe

• ½ kg of cottage cheese
• 1/3 cup semolina
• 1/3 cup sugar
• 100 g of raisins
• 1 / teaspoon of ground cardamom

First of all, turn on the oven and let it heat up to 230 degrees Celsius.

In a large bowl, rub the cheese with the sugar and semolina. Add the cardamom and mix until smooth. You need to get a fine composition, like a paste. Stir in the raisins and mix. Let the composition stand for 5 minutes, then mix again.

You can bake this cake in a round, tart shape, or in any other tray, suitable in size (about 15 cm). Grease the form with a little butter and pour the cream cheese. Level to obtain a uniform surface. At the end, put a little butter in place.

Put the tray in the hot oven and let the cake bake for about 35 minutes. It is ready when browned on the sides.

Do not cut the cake as soon as you take it out of the oven. Wait a quarter of an hour for it to harden, then turn it over on a plate and portion it as you wish.

In addition to raisins, you can add other fruits to your cake composition, such as cranberries, cherries, cherries, strawberries, almonds, chopped walnuts or hazelnuts, etc.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Cake with cottage cheese

The butter we use must be taken out of the fridge shortly before, and kept at room temperature to soften (do not put it on the fire or near the fire!).

Separately rub the sugar with the 2 eggs and the 2 yolks until the composition has the consistency of a cream. Gradually add the butter rubbed with foam and lemon peel, sifted flour is incorporated into the composition with a little salt (a knife tip).

This dough is kept cold in the refrigerator while the filling is being prepared.

For the filling, rub the cheese with a fork until it becomes a cream. Add the yolks rubbed with sugar, lemon peel, vanilla, raisins and beaten egg whites.

Take the dough out of the fridge and divide it in two.

Spread a sheet that is placed in a tray greased with a little butter (preferably round with a diameter of 20 cm). Put the cottage cheese filling and place the other sheet on top (the dough is very fragile and breaks easily, the sheet can be rolled on a rolling pin and then rolled in the tray). Grease the cake with egg yolk mixed with a little milk.

Bake in the preheated oven at 180 degrees for 45-50 minutes.


Cake with cottage cheese

The butter we use must be taken out of the fridge shortly before, and kept at room temperature to soften (do not put it on the fire or near the fire!).

Separately rub the sugar with the 2 eggs and the 2 yolks until the composition has the consistency of a cream. Gradually add the butter rubbed with foam and lemon peel, sifted flour is incorporated into the composition with a little salt (a knife tip).

This dough is kept cold in the refrigerator while the filling is being prepared.

For the filling, rub the cheese with a fork until it becomes a cream. Add the yolks rubbed with sugar, lemon peel, vanilla, raisins and beaten egg whites.

Take the dough out of the fridge and divide it in two.

Spread a sheet that is placed in a tray greased with a little butter (preferably round with a diameter of 20 cm). Put the cottage cheese filling and place the other sheet on top (the dough is very fragile and breaks easily, the sheet can be rolled on a rolling pin and then rolled in the tray). Grease the cake with egg yolk mixed with a little milk.

Bake in the preheated oven at 180 degrees for 45-50 minutes.


Cake with cottage cheese and tender dough with sour cream

Cake with cottage cheese and tender dough with sour cream. A simple and tasty recipe, much demanded by our family. I prefer it without raisins and for this reason my mother and grandmother used to do it that way, but it is not excluded for those who are great amateurs to add them when they knead the cheese. & # 128578

It is usually made in a normal cake tray and the cheese layer is about 1cm & ndash 1.5cm. I made it in a smaller bowl, so the layer of cheese became more consistent. Below I will give you the quantities I used, and if you want to make it in a normal cake tray you will only have to double the amount of dough.


Indian CAKE with COW CHEESE, without eggs

This wonderful cake is prepared in 5 minutes, and is ready to bake in about half an hour. So the recipe is very simple, and you do not need a special skill to try it.

Unlike other similar cakes, it is prepared without eggs, and with semolina instead of flour. Use wholemeal semolina from health food stores. Also, use raw sugar, not white sugar, to get a healthy dessert. It is a very filling and nutritious dish, especially for children.

Cake with semolina and sweet cheese - recipe

• ½ kg of cottage cheese
• 1/3 cup semolina
• 1/3 cup sugar
• 100 g of raisins
• 1 / teaspoon of ground cardamom

First of all, turn on the oven and let it heat up to 230 degrees Celsius.

In a large bowl, rub the cheese with the sugar and semolina. Add the cardamom and mix until smooth. You need to get a fine composition, like a paste. Stir in the raisins and mix. Let the composition stand for 5 minutes, then mix again.

You can bake this cake in a round, tart shape, or in any other tray, suitable in size (about 15 cm). Grease the form with a little butter and pour the cream cheese. Level to obtain a uniform surface. At the end, put a little butter in place.

Put the tray in the hot oven and let the cake bake for about 35 minutes. It is ready when browned on the sides.

Do not cut the cake as soon as you take it out of the oven. Wait a quarter of an hour for it to harden, then turn it over on a plate and portion it as you wish.

In addition to raisins, you can add other fruits to your cake composition, such as cranberries, cherries, cherries, strawberries, almonds, chopped walnuts or hazelnuts, etc.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Pie with cow and raisin cheese

I received this recipe in the mail a few years ago, here in America, from my mother. Find the entire recipe on the Jamila Cuisine website or in the following video :. Pie with sweet cottage cheese! Porlos with cheese and raisins, the cake with tender cheese dough is one of my favorite cakes. Langosi with sweet cheese is a recipe that we prepare when the whole family is. Sweets Cakes Light recipe cakes.

Papanasi Fluffy cake with cocoa filling - step by step recipe Cake. What's more, it prepares quickly and.


Wash the cherries, remove the seeds and leave them in a sieve while we prepare the top.


In a kettle add the broken chocolate pieces, the butter cubes over low heat until it melts, stirring constantly, add the cocoa, mix well and let it cool.


Mix eggs with sugar until it doubles in volume, add melted butter and mix until smooth. Mix the flour with the baking powder, sift a pinch of salt over the chocolate mixture. Mix with a spatula until smooth.


In another bowl, mix the cottage cheese with the eggs, the vanilla sugar, the sugar, the rum essence.

tray lined with baking paper add a layer of top, add 1/2 cream cheese, 1/2 cherries, top, cream cheese, cherries and on top the remaining top dough.


Put the tray in the preheated oven until it passes the toothpick test.


Ingredients Fruit cake and cottage cheese:

sponge & # 8211 for a 35 x 25 cm tray

  • 6 eggs
  • 150 grams of sugar
  • 200 grams of flour
  • 100 grams of melted butter (82% fat), which should not be hot
  • 1 tablespoon vanilla extract or seeds from a vanilla pod or 1 sachet of vanilla sugar
  • 1 pinch of salt

cream and decoration:

  • 4 yolks
  • 300 ml. milk
  • 25 grams of corn starch
  • 12 grams of gelatin (I usually use gelatin in sheets, you can also use granulated)
  • 800 ml. cream for whipped cream
  • 1 tablespoon vanilla extract or seeds from a vanilla pod
  • 150 grams of sugar
  • 1 tablespoon powdered sugar
  • 400 grams of cottage cheese, well drained of whey
  • 250 grams of diced fruit (in my case nectarines)
  • fruits for decoration (slices of nectarines, blackberries, strawberries, raspberries, etc.)
  • in addition: syrup from the juice and peel of 1/2 lemon, 60 grams of sugar and 150 ml. the water

Preparation Cake with fruit and cottage cheese & # 8211 countertop

1. For the fruit cake and cottage cheese, we will use a fluffy sponge cake top with butter. From the ingredients specified in the list for the cake top, prepare the top according to the instructions in the recipe. Sponge cake & # 8211 cake top & # 8211 fluffy, with butter, published not long ago. For a detailed description of how to prepare, click on the image with the baking tray below.

Cream with cottage cheese and vanilla

2. The cream for this cake with fruit and cottage cheese is essentially very simple. We pass the cottage cheese through a thick sieve, so that it has a fine texture.


3. Gelatin is hydrated in plenty of cold water (if you use gelatin in sheets) or in 60 ml. of cold water, if you use granulated.

4. From the specified ingredients, prepare the syrup, giving it in a short boil. Let the syrup cool well.

5. From milk, egg yolks, 150 grams of sugar, vanilla pod (or extract) and starch, we prepare a vanilla cream according to the instructions in the video recipe below, taking into account that we will make the cream sweeter and more consistent than the basic version presented in the video.

6. Add the hot vanilla cream over the cottage cheese passed through a sieve and mix well. Immediately add the hydrated gelatin and mix until completely melted. For a finer texture, I recommend working the cream with the hand blender.


7. Beat with the mixer at high speed 400 ml. of whipped cream (be careful, whipped cream must be very cold, cooled overnight in the freezer, otherwise it can not be beaten). Incorporate into the cream cheese and vanilla cooled to room temperature in two portions. In the first installment, add about ¹⁄3 of the whipped cream and mix well. The rest of the cream is incorporated with a spatula, with delicate movements, so that the cream remains as airy as possible. Let it cool until we assemble the cake with fruit and cottage cheese.

Assembly and decoration

8. To assemble the cake with fruit and cottage cheese, the well-cooled cake top is cut into two strips, lengthwise. I, with a well-sharpened knife, cut out the more glossy part that forms on the surface. This step is, however, optional. The reason I removed it is that through this layer the syrup penetrates harder and the cakes often tend to section simply after applying the cream, which does not adhere well to the porous mass of the worktop below, being prevented by this thin shell, less permeable. Place the strip of top on a plate and syrup with the syrup prepared in step 4.

9. Add to the cream 250 grams of diced fruit, well drained of juice and mix well.

10. Place half of the cream on the base and smooth. Cover with the second top, syrup it and cover with the rest of the cream.


11. Beat the rest of the cream, following the instructions in point 7, and sweeten with 1 tablespoon of powdered sugar. Be careful, after the sugar is added, the whipped cream is beaten for only a few seconds, otherwise we risk it separating. Cover the edges of the cake with cream and we can also decorate with small whipped cream rosettes.

SERVE

The cake with fruit and cottage cheese is refrigerated for at least 2 hours before serving and even before serving, decorated with slices of fruit, fresh mint leaves, etc. It is sliced ​​as you like, I preferred to cut it into these approximate “cubes” (rather prisms), it can also be sliced.

This cake with fruit and cottage cheese, simple and with a very good taste, is quite cheap and has a way of preparation that does not cause much trouble. I wish you good work and great appetite!



Comments:

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