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Cake with mascarpone cream and peaches

Cake with mascarpone cream and peaches

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Countertop: Separate eggs. Whisk the egg whites and add a pinch of salt and sugar. Add water and mix again. Mix the yolks with the oil until an emulsion is obtained. Pour over the foam and mix gently. Then add the flour in 2-3 batches and mix well. The composition is divided into 3 parts. One part is poured into a heart-shaped tray and the other two parts are poured into a rectangular tray. Place in the preheated oven at 180 degrees for about 30-35 minutes. Leave to cool, preferably overnight. Cut both countertops in half.

Syrup: In a kettle, put water to boil together with the sugar. Leave to cool then add the grated orange peel.

Cream: Mascarpone mix with powdered sugar. Mix the cream until it hardens. Peaches are blended until a fine paste is obtained. Then mix them all together, obtaining a fluffy and fragrant cream.

Place a rectangular worktop on a tray. Syrup, put a layer of cream and place the second syrupy top. Place a part of the heart-shaped countertop on top, making a socket with the other countertop through a layer of cream. Syrup the top, put the rest of the cream and place the other syrupy top.

Cream and whipped cream are mixed with powdered sugar. When it has reached the desired consistency, stop mixing. Grease the cake with a thin layer of whipped cream. Place the wafer sheet on top and then decorate with the rest of the whipped cream.

Refrigerate before serving.

Good appetite!

  • Countertop (22 cm diameter)
  • 5 eggs
  • 150 g sugar
  • 110 g flour
  • 40 g cocoa
  • a pinch of salt
  • 1 teaspoon free of rum
  • Syrup
  • 200 ml water
  • 80 g of sugar
  • 1 tablespoon instant coffee
  • Cream
  • 250 g mascarpone
  • 250 ml whipped cream
  • 80 g old powder
  • 2 tablespoons instant coffee
  • 2 tablespoons water
  • Mirror glaze
  • 25 g cocoa
  • 50 ml whipped cream
  • 75 ml water
  • 80 g of sugar
  • 3 g gelatin
  • decor of your choice

First we prepare the top. In a bowl we put whole eggs, salt powder, sugar and mix until the composition doubles, lightens in color and becomes creamy.

It is very important to follow this step, a lot of air must be incorporated, so that the countertop grows nicely and does not sag.

Then add the sifted flour together with the cocoa, little by little and mix gently with a spatula or spoon, taking care not to remove the air from the composition.

Grease with butter and cover with flour a round shape 22 cm in diameter and pour the dough, leveling it well.

Bake the worktop for 30-35 minutes at 180 ° C. For safety, do the toothpick test.

Cut the top into three sheets only after it has cooled completely.

*I prefer to prepare the countertop the day before, it cuts much better.

The syrup is prepared quickly and very simply. Melt the sugar in a saucepan being very careful not to burn it and when it has acquired the color of amber, pour water, being very careful not to burn yourself because they will jump splashes. To avoid this, use hot water.

Boil until the burnt sugar melts and, after turning off the heat, add the instant coffee.

For the cream, all you have to do is put the mascarpone, the whipped cream, the powdered sugar, the instant coffee dissolved in two tablespoons of cold water in a bowl and mix until you get a consistent cream.

Mirror glaze is prepared extremely simple. First moisturize the gelatin in cold water.

Put all the ingredients in a bowl and cook for 2-3 minutes until it thickens a little. Turn off the heat, strain it, then put the hydrated gelatin and stir to mix.

All we have to do is assemble the cake. We syrup the first sheet of countertop and spread half of the cream, the second sheet, we syrup it, the rest of the cream and the last sheet of countertop syruped with the rest of the syrup.

Pour the icing after it has cooled if we do not want to cover the side of the cake.

Decorate with white and dark chocolate, some frozen fruit and some soft caramels. Keep the cake cold until serving. Enjoy!

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Cream cream with Nutella and mascarpone simple, quick, cold recipe

Cream cream with Nutella and mascarpone simple, quick, cold recipe. Quick hazelnut chocolate cream. How to make Ferrero Rocher cake cream with only 2 ingredients, without boiling? Cake cream and homemade Nutella cakes.

Our readers already know that we recently published a homemade Nutella recipe (the recipe here). It's so good that I've been doing it several times since then.

My son recently turned 9 and wanted a Nutella family birthday cake. I chose to make him a Ferrero Rocher Cake with chocolate and hazelnuts. For his friends invited to his birthday I made the delicious Spiral Cake which was a great success (the recipe here).

This cream cake with Nutella and mascarpone is prepared in a few minutes, does not require heat treatment and contains only two ingredients. We are talking about real Nutella (from Ferrero) or homemade and NOT about crap like Finetti (or Fineti) or other cheap imitations.

For the Ferrero Rocher Cake I mentioned in the introduction (recipe soon!) I also made some fluffy and flavored countertops with hazelnuts & # 8211 see the recipe here.

As well as a second chocolate cream with mascarpone & # 8211 see the recipe here.

From these quantities results 1.3 kg of cake cream with enough Nutella to fill and coat a cake with a diameter of 26 & # 8211 28 cm. The Nutella: mascarpone ratio is 1: 2.

Cake with yogurt cream and peaches

Kawadri Camelia sent us a special cake recipe: Cake with yogurt cream and peaches. It is easy to make and very tasty! You will not regret if you "execute" it!

Countertop ingredients

8 eggs
3 tablespoons water
8 tablespoons filled with sugar
2 sachets of vanilla sugar
a knife tip salt
13 tablespoons flour
1 teaspoon baking powder
2-3 teaspoons of cocoa

Ingredients for yogurt cream

200 ml liquid cream
300 gr yogurt
6 tablespoons powdered sugar
1 sachet of gelatin granules
1 compote (400 gr) peaches
1 can of pineapple
1 vanilla sugar

Ingredients for decorating the cake:

200 ml liquid cream
compote peaches
1 sachet of colorless jelly cake

Countertop preparation method
Preheat the oven.
1. Separate the egg whites from the yolks.
2. Beat the egg whites with the salt and water until they become foam, then add the sugar and vanilla sugar and mix until the sugar dissolves completely.
3. Add the yolks and finally the flour mixed with cocoa and baking powder.
4. Place the composition evenly in a tray lined with baking paper and greased with oil and bake for 10-15 minutes at 180 degrees.

How to prepare yogurt cream

1. Cut the pineapple and half of the peaches into small pieces, and stop the rest to decorate the cake. Put them in a strainer to drain.
2. Hydrate the gelatin in half a cup of compote for 10 minutes, then put it on the fire to heat, without boiling.
3. Mix the yogurt with the powdered sugar and vanilla sugar, then add the warm gelatin (be careful not to cool completely!) And incorporate well.
4. Add whipped cream, peaches and pineapple.
5. Put the cream in the cold for about 10-15 minutes (no more)

1. Thoroughly syrup the cake top with the compote juice.
2. After the top is well syruped, spread the yogurt cream evenly.
3. Leave for 10-15 minutes, then cut 5 cm strips from the length of the tray. You must have 5 strips.
4. Roll the first strip and put it in the center of the plate, then continue with the rest of the strips around.
5. Cool for

2 hours, then garnish with slices of peach, whipped cream and transparent jelly cake icing that you make according to the instructions on the envelope.
6. Refrigerate for a few hours before serving.

Racoroasa cake with mascarpone and peaches is a delicious cake that perfectly combines the chocolate top with fruit and mascarpone.

I quickly made the top like this: I whipped the egg whites with a pinch of salt. The yolks are mixed with powdered sugar and vanilla essence until they turn into a sweet and frothy cream. Then add the milk and oil and mix a little. Then add flour mixed with cocoa and baking powder. At the end, add the egg white foam and mix well with a wooden spoon. Put everything in the oven for about 20 minutes (do the toothpick test) in a 24/35 cm tray, lined with baking sheet. I then left the countertop to cool and cut it in half.

Gelatin is hydrated for 10 minutes in 3-4 tablespoons of cold water, then melted (be careful not to boil!) On a steam bath.

Mix the two yolks with 5 tablespoons of powdered sugar (as on the counter) then add the starch. Put the warm milk and put it on low heat, stirring constantly until it thickens. Leave to cool.

Mascarpone cheese rub the foam with 4 tablespoons powdered sugar and put in egg cream when it is cold. Mix well for homogenization. Liquid whipped cream or whipped cream is mixed until it thickens and hardens. If you use whipped cream, be careful not to turn it into butter. Then add in the egg cream and mascarpone. Peaches are cut into pieces and added to the cream.

The top is syruped with compote juice, the cream layer is placed in the tray and on top the other part of the syrupy top. Refrigerate for 2 hours.

For the icing, I put the whipped cream on the fire in which I broke suitable pieces of chocolate. I stirred continuously until the chocolate melted, and a little fish. I poured hot over the assembled countertop. It is then left to cool.

The cool cake with mascarpone and peaches is served after it has been cold for a while.
The source of this recipe is the culinary blog Alice Albinutza.

A cake with dedication. Peach cake and cream cheese mousse

Few people entered my soul as Roxana entered me. With all the joy of living, laughing, telling jokes and crossing the city in the first hour to drink coffee with me on the bench, near the laboratory. Roxana is like a permanent vacation, and in my mind her image is a mixture of sun, joy, sea, breeze, dresses with polka dots, hats in the wind, pink ballerinas and soft cat pillows. Especially cat pillows, because Roxana came into my life with Zora and has stayed here ever since.

Ever since we met, we have made a kind of tradition for her to receive a cake from me for her birthday. And this year I decided (and I managed) to make her a cake that would look like her: delicate and cheerful, as she is. A cake that means both summer and joy, but especially to contain two of the ingredients that she really likes: pistachios and cream cheese.

Peach cake and cream cheese mousse

Ingredients (for a cake 22cm & # 8211 14 servings)

Pistachio countertop

  • 6 eggs
  • 185g caster sugar
  • 100g flour
  • 85g pistachio flour (or finely ground pistachios)
  • 30g melted butter

Peach mousse

  • 450 peach puree (I used compote peaches)
  • 2 egg whites
  • 120g sugar
  • 150g cream
  • 9g gelatin

Cream cheese mousse (recipe Michel Roux)

  • 2 yolks
  • 50ml semi-dry white wine
  • 20g sugar
  • 8g gelatin
  • 225g cream cheese (minimum 20% fat)
  • 40g honey
  • 150g cream

Method of preparation:

For the countertop, beat eggs with sugar until they become a hard foam. Mix sifted flour with pistachio flour, pour it all over the beaten egg mixture and incorporate it with a whisk, in light movements. Pour and melted butter and cooled and incorporate it as well.

Pour the top into a 22cm tray with removable walls, lined with baked paper and bake at 180C for 30 minutes or until a toothpick stuck in the middle of the countertop comes out clean. Remove the countertop and let it cool in the pan for 5-10 minutes, then remove it on a grill to cool completely.

Meanwhile, prepare the mousses. For the peach mousse I used compote peaches, but can also be very good fresh peaches, very ripe. Pass the peeled peaches and put gelatine hydrate in cold water for 5 minutes. Squeeze the soaked gelatin and melt it in a bain marie, then incorporate it into the peach puree. Put it aside.

Put it on the fire sugar with water enough to cover it. When the mixture starts to boil, turn on the mixer and start beating whites foam. When the sugar syrup reaches 117C-118C, pour it thinly directly over the egg whites in which you mix and continue the whole operation until the bowl cools down and you will have a strong and glossy meringue.

Mix meringue with peach puree, using a target, in circular and light movements. Then incorporate into this mixture whipped cream.

Assembly part I:

Level the countertop. Then cut it in three, horizontally. Place the first countertop in a metal disk lined with acetate / rodoid foil (8-10cm) placed on a cake board or serving platter. If you do not have a metal disc, you can also use the removable walls of the tray in which you baked the top. Sprinkle the countertop with 2-3 tablespoons of juice from the peach compote and pour over it the peach mousse prepared earlier. Cut into cubes 1 peach and sprinkle over the mousse. Cover with the second worktop and sprinkle it with compote juice. Cool while you cook cream cheese mousse.

Put egg yolks, wine and sugar in a bowl, in a bain-marie (ie on a pot of water that boils slowly, taking care that the water does not touch the base of the bowl). Beat with a whisk until the mixture becomes frothy and reaches 55C-60C. Get off the fire.

Hydrates gelatine in cold water and put cheese cream in a large bowl.

heats honey on the fire, then add the hydrated and well drained gelatin. Stir and pour the honey over the cream cheese. Quickly embed with a phone.

In the cream cheese thus prepared, incorporate in a circular motion, with a spatula, the yolk foam cooked in a bain-marie. Then he adds whipped cream beaten hard and incorporate it as well.

Assembly part II

Remove the first part of the cake from the cold. Sprinkle over the counter fresh raspberries (keeping some for decoration). Then pour the prepared cream cheese mousse and cover with the third top that you sprinkle with compote juice.

Let the cake cool for a few hours or, preferably, overnight.

For decoration, Mix mascarpone with powdered sugar and lime peel using a spatula until smooth. It then incorporates into it frisk beaten hard.

Take the cake out of the fridge, remove the metal disc and acetate and coat it in the prepared mascarpone cream. Level the sides and surface nicely and decorate with raspberries, peach slices, ground pistachios and flowers.

Related posts

Carrot cake & # 8211 Carrot cake and cream cheese

Chocolate, orange and caramel cake

Cherry and chocolate cake inspired by Foret Noire

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Chocolate and Vanilla on the WWW

Alina Muntele

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you can always find inspiration for the moments when you call in search of authentic joys.

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I wrote the most about & # 8230



I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you can always find inspiration for the moments when you call in search of authentic joys.

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Mascarpone and peach cream cake - Recipes


1 pandispan vanilla top for cake

For decoration:
5 kiwis for garnish
15 strawberries
1 sachet of red jelly to decorate the cakes
2 tablespoons sugar
250ml water

For cream with peaches:
400g peaches from compote
150g old powder
150ml peach compote juice
2 sachets of gelatin
2 sachets of whipped cream
300ml milk for whipped cream

For strawberry cream:
700g strawberries
220g old powder
250g mascarpone
2 sachets of gelatin
2 sachets of whipped cream
300ml milk for whipped cream

For syrup countertop:
200ml water
80g old powder

Method of preparation:

Preparation of peach cream.
Put the 300ml milk in a bowl, add the whipped cream powder and mix until the whipped cream hardens.

In the resulting whipped cream, add the powdered sugar and mix again until it is completely incorporated.

We open a jar of peach compote. We put the fruit from the compote in a strainer, and we keep the drained compote juice. After the peaches have drained, cut them into cubes.

Put the compote juice in a porcelain bowl, add the 2 sachets of gelatin, mix with a spoon and put the gelatin in the microwave, dissolved, for 1 minute. After removing it, mix it with a spoon until it is homogeneous.

Put the diced peaches in a bowl, add the dissolved gelatin over the peaches, mix and leave to cool for 2-3 minutes, until they are not hot.

Add the whipped cream over the peaches mixed with gelatin and with a spatula mix the composition from bottom to top, lightly, until it is completely incorporated, then put the bowl with this cream in the fridge and quickly grab the second cream.

Preparation of strawberry cream.
Put 300ml milk in a bowl, add the whipped cream powder, the vanilla sugar sachet and start mixing, until the whipped cream hardens.

Wash the strawberries, remove the stalks and cut each strawberry into 4.

Over the strawberries add the powdered sugar and grind everything with a vertical blender, until you get a liquid sauce.

Put 150ml of water in a porcelain bowl, add the 2 sachets of gelatin, mix with a spoon and put the gelatin in the microwave, dissolved, for 1 minute. After removing it, mix it with a spoon until it is homogeneous.

Pour the gelatin into the strawberry sauce and mix again with the blender.

In the resulting strawberry sauce add the 250g Mascarpone and mix again with the vertical blender, until completely incorporated.

In the resulting composition we add whipped cream and with a spatula we mix the composition from bottom to top, lightly, until it is completely incorporated, after which we put the bowl with this cream in the fridge.

To syrup the top, prepare a cold syrup of 200ml of water and 80g of powdered sugar, which we mix until the sugar dissolves.

Assembling the cake.
We take a round cake tray with removable walls, we put a level of countertop in the tray, we syrup it, according to taste (but not too much, so that it doesn't stick).

Pour the cream with peaches on the first counter (attention, you may still have the cream, this depends on the size of the tray in which you assemble the cake, keep in mind that the tray must also fit the layer of strawberry cream and another level of countertop), spread the cream evenly over the entire surface of the countertop.

Over the peach cream we add the strawberry cream (be careful, be careful to pour only a part of the cream because you will have to add the second top), level it nicely with a spatula if necessary.

Put the second layer on top of the strawberry cream layer, grease it with a layer of the remaining strawberry cream. ATTENTION, after assembling the cake, you will be left with both peach cream and strawberry cream. From these creams you can prepare some delicious cups of Mousse with peaches and strawberries, you can find the recipe here

Finally, we start to decorate the fruit cake to your liking and inspiration. I decorated it with slices of strawberries and kiwi, and I poured red jelly over the fruit.

Dissolve a sachet of jelly to decorate the cakes, mixed with 2 tablespoons of sugar in 250ml of water. The obtained mixture is boiled for 1 min. The resulting jelly is poured over the fruit.

After the cake is assembled, we leave it in the fridge, preferably, from one day to the next. CAUTION, before removing the wall of the tray around the cake, pull the blade of a knife around it so that the cake does not crack.

The complete recipe, in pictures, can be downloaded here: Diplomate cake with fruit and mascarpone (PDF format)

Video: Αφράτο κέικ με ροδάκινα. Madame Ginger (August 2022).