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A delicious cake for those who fast !!! The recipe is adapted from Cilk for women, no.99!
- water 2 1/2 dogs
- sunflower oil 1/2 cup
- sugar cough1 1/2 cups
- 3 degree white flour
- rum-free 1 vial
- lemon essence 1 vial
- cocoa powder 3 tbsp
- ground walnut 200 g.
- iodized salt
- baking sheet 2 sachets
- candied tropical fruits (papaya, bananas, pineapples, raisins, coconuts, etc.) 250 g.
- powdered sugar
Preparation time: less than 60 minutes
RECIPE PREPARATION Blackberry with tropical fruits !:
In a bowl mix with water, oil, salt powder, cocoa powder and sugar. Add the essences, flour, ground walnuts and baking powder and mix well. In a tray lined with parchment paper, turn the above composition over, sprinkle the candied fruit and put in the oven for approx. 45 minutes on the right heat. After passing the toothpick test, take it out of the oven and sprinkle powdered sugar on top.
Tropical Fruit Cream Cake
Tropical Fruit Cream Cake
As there are only two people left in the house, I do not prepare large portions of sweets, just enough for two people. I had a craving for something sweet and decided to prepare a mini Cake with Tropical Fruit Cream
It is very simple to make and very tasty. Slightly sour cream of tropical fruits goes perfectly with the outer layer of whipped cream. If you want other recipes Homemade cookies we invite you to browse the section with Cakes and pies . We hope you find it useful and find something you like.
Ingredients Cake with Tropical Fruit Cream
60 g brown sugar
60 g flour
200 ml fresh
3 tablespoons vanilla pudding
1 box (420 g) with Tropical fruit compote - Sun Food
1 tablespoon brown sugar
100 ml water
a little vanilla or lemon essence
a small form of detachable cake
Preparing Cake Top with Tropical Fruit Cream
Separate eggs. Add 60 g of brown sugar to the yolks and rub with the mixer until they thicken. Whisk the egg whites. Mix and gradually add 60 g of flour, stirring gently from top to bottom.
The form is lined with baking paper and the resulting pandispan composition is poured into it. Bake in the preheated oven. Test with a toothpick and remove the top from the oven. Leave to cool, remove from the mold and cut into three equal parts.
Cream Preparation with Tropical Fruit Cream
Put the tropical fruit compote in a blender and grind until everything becomes a fluid paste (and fruit and syrup). The resulting composition (about 350 ml) is mixed with 3 tablespoons of vanilla pudding and boil until thickened.
Cake Assembly with Tropical Fruit Cream
Spoon brown sugar caramelize taking care not to burn it and add 100 ml of water. Let it boil until the caramelized sugar melts. Leave to cool and syrup the pieces cut from the counter. We put the tropical fruit cream on the syrupy top that will be the base, we place on top of the second part of the syrupy top over which we put the cream again. Cover with the remaining countertop, which was also syruped.
Beat the whipped cream and mix half of it with the remaining cream. The other half of the whipped cream is kept for garnish. Grease the top with fruit cream on the outside and add the whipped cream and make it even.
On top we put the final layer of whipped cream that spreads nicely with the blade of a spatula and sprinkle here and there with poppy seeds or cocoa. Garnish with fruit to taste. Good appetite !
Note: The shape used for baking has a diameter of 10 cm!
Check with mascarpone and tropical fruits
Check with macarpone and tropical fruits
Two days later, on May 21, Saints Constantine and Helen are celebrated, a holiday that I hold because my middle name is Elena.
For this day and not only, I would recommend this cake.
Cake with macarpone and tropical fruits, it is an easy cake to prepare and the ingredients are available to anyone.
I always have a box of mascarpone in the fridge, I'm not saying that from the pantry I can't miss the canned tropical fruits from Sun Food, coconut oil is also indispensable in my house & # 8230 and the rest of the ingredients are part of the basic ingredients in any kitchen. So, it is not pretentious at all, it is relatively easy and goes perfectly with a glass of shock or a soft drink with strawberries & # 8211 recipes you can find by clicking on their name on the images below
- Strawberry soft drink
Check with mascarpone and tropical fruits- Ingredients
- 180 g sugar
- 125 ml coconut oil or other vegetable oil
- 4 eggs
- 125 g tropical fruit puree-Sun Food
- 250 g white flour
- 10 g baking powder
- a teaspoon of vanilla essence
Glaze and decoration
- 200 g mascarpone
- 3 tablespoons powdered sugar or to taste
- a sachet of vanilla sugar or seeds from a vanilla pod
- 125 g canned tropical fruits Sun Food
- raspberries, strawberries, blueberries, edible flowers, mint leaves
How to prepare the cake with mascarpone and tropical fruits
Coconut oil is mixed for 2-3 minutes with caster sugar and vanilla.
Add eggs one by one, mixing one after the other until the composite becomes frothy and homogeneous.
The tropical fruits are pureed with the help of the vertical sieve and are introduced in the above composition, mixing until incorporated.
Add sifted flour together with baking powder.
It is easily incorporated with a spatula and poured into a guguluf shape or in an improvised shape (as I did) from a small mounting ring and a cake top ring.
This cake is leveled on the surface and placed in the preheated oven at 180 degrees C for 25-30 minutes or until it passes the toothpick test.
Remove from the pan and leave to cool on a grill, during which time the syrup and mascarpone glaze are prepared.
The syrup is optional, bring the canned fruit syrup to the boil, put a shock flower in it, cover the pot and stop the flame. After 10-15 minutes strain and sweeten with a tablespoon of honey (to taste)
The cooled cake is pricked from place to place with a skewer and pour cold syrup over it with a spoon.
How to prepare mascarpone glaze
The cold mascarpone is mixed with powdered sugar and vanilla until the cream becomes thick and fluffy.
Spread over the cake with a spatula or pour with a star-tipped pos (as desired)
This cake with mascarpone and tropical fruits is decorated with compote fruits and fresh fruits.
It can be served immediately, if you prefer, at the time of serving you can add on the plate a fruit sauce or chocolate & # 8230 do nothing but increase its flavor !!
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Crumble with tropical fruits
Until a few years ago, I didn't try any crumble recipe and I really don't know why I didn't do it. It didn't look like a very good-looking dessert and I probably thought it couldn't be very tasty either. Many times I was deceived by the appearance of a dessert and precisely because of this, I avoided it. Crumble is an English fruit-based dessert and a crunchy layer, similar to biscuit dough, composed of sugar, butter and flour. You can also add dried fruits in the composition, such as walnuts, almonds, pine nuts or hazelnuts. Today's crambe is a little different, having in common with the original recipe only the fruits and the crunchy layer on top. For the crispy topping I did not use white flour, but a mix of rice flour and wholemeal flour. Although this mix was just a try, it came out so good and crunchy that I will use this new recipe and from now on. If you still want to try and original crumble recipe, I recommend the Blackberry Crumble Recipe, delicious and fragrant.
For this recipe, I used a scented can of tropical fruits from Sunfood.
Guguluf with chickpeas and tropical fruits
Guguluf with chickpeas and tropical fruits& # 8211 a dense, slightly moist cake with an intense chocolate taste.
Although the basic ingredient is chickpeas, its taste is not felt at all. It is a quick, filling cake that in combination with mascarpone icing, tropical fruits and caramel sauce make it a decadent dessert that can be served at any time of the day even in the morning with a coffee.
It is a dessert that does not contain flour, it can be eaten by those who have gluten intolerance.
I recommend you try it, you will be surprised by its taste and aroma.
Guguluf with chickpeas and tropical fruits - Ingredients
480 g of chickpeas preserves Sun Food
125 g old powder
10 g baking powder
40 g cocoa
6 tablespoons oil
100 g chopped dark chocolate
a pinch of salt
125 g mascarpone
3 tablespoons powdered sugar
tropical fruits from preserves Sun Food
2-3 tablespoons caramel sauce
Guguluf with chickpeas and tropical fruits-Preparation
Drain the juice from the canned chickpeas and place the beans in a food processor.
Add the chickpeas and the other ingredients and mix until you get a homogeneous composition.
Pour the composition into a silicone guguluf tray and bake in the preheated oven at 180 degrees C for 30-40 min.
Remove from the oven, turn over and leave to cool.
Glaze on top with mascarpone cream mixed with powdered sugar and vanilla and decorate with canned tropical fruits and caramel sauce.
It is portioned according to preference !!
Method of preparation
Whisk the egg whites with a pinch of salt, then add the sugar gradually.
Add the yolks, vanilla extract and continue mixing.
Mix the flour and carob powder, sift and incorporate into the above mixture.
The obtained composition is poured into a lined tray and put in the preheated oven at 180 degrees for 30 minutes.
Preparation of chocolate cream and tropical fruits
In the robot mix the liquid cream together with the mascarpone and the maple syrup.
Melt the dark chocolate on a steam bath, let it cool and add it in a thin layer over the whipped cream.
Drain the tropical fruits and add to the above mixture, stirring gently.
Let the cream cool for at least an hour.
Cake assembly and decoration
The baked and cooled top is cut into two equal parts and syruped with Sun Food canned syrup.
Over the first countertop add chocolate cream and tropical fruits and the second layer.
Refrigerate for a few hours.
In a bowl, add the cocoa butter and place on a steam bath.
Add sifted cocoa, a pinch of salt (intensifies the taste of chocolate), agave syrup and stir continuously.
Decorate the cake with chocolate and decorate with royal icing flowers.
Portion and serve!
Tropical fruit muffins
MiniChefs bring us a new recipe, this time muffins with tropical fruits. It is an easy recipe to prepare, which children can also prepare, with a little supervision.
Muffins they are perfect for the package, for a snack and you can even take them to a picnic. Children's birthdays will be more delicious with such goodies.
Tropical fruits can also be replaced with pineapple or favorite fruits.
Fluffy blackberry with cherries and chocolate simple recipe
Fluffy blackberry with cherries and chocolate simple recipe. How to make a black cake with lots of cherries and chocolate, without much sugar? Blackberry with fresh or frozen cherries. Blackberry recipe with wet top and chocolate. What are the differences between blackberry and brownie?
I really like chocolate cakes and I make them quite often. So are the ones with cherries. This fluffy blackberry recipe with cherries brings together the above, the result being fabulous! A fine, aerated cake (without being dry!), Slightly creamy and extremely fragrant.
Recently, on July 7, 2018, it was "World Chocolate Day". I saw dozens of chocolate posts on Facebook and I was struck by a crazy craving. I had the cherries ready for a sponge cake with cherries (the recipe here) but I changed the switch and made a fluffy blackberry with cherries.
I won't call it a cherry brownie because black is not as creamy as a real brownie. Find the recipe for a real brownie (which doesn't have to be fluffy at all) here.
We stick to the name of fluffy blackberry with cherries, I could even say Romanian blackberry with cherries. It does not contain baking powder or baking soda (which give a willow taste, unpleasant to the dishes), but we use the air accumulated in the beaten egg whites. You will see how simple it is!
You can replace cherries with cherries, raspberries, berries, etc. The cocoa used is of Dutch or German quality & # 8211 DO NOT use cheap cocoa as it contains other things that strengthen the composition!
In addition to the rather sad blacks that are made in our country (with baking powder, cocoa and oil and which are actually some cakes), mine has melted chocolate and butter! This is where the tenderness and flavor come from! I also saw "chocolate cakes" that did not contain a gram of chocolate & # 8230 woe and bitter!
From these quantities results a fluffy blackberry with cherries and chocolate baked in a tray of 35 x 25 cm.
Tropical fruit jelly muffins
In the Romanian tradition, the day of February 24 is under the sign of love, on this day Dragobetele is celebrated !!
And because love is sweet, we can't help but celebrate it with something sweet and good !!
Especially for this day, I prepared these Tropical fruit jelly muffins , decorated with a delicious mascarpone cream and sweet hearts !!
& # 8222Dragobetele has very old roots. Dragobetele, also called Năvălnicul or Logodnicul Păsării, a handsome and strong boy, brings love into the house and into the soul.
The people of the country remember the long-standing custom of the girls and boys who, on Dragobete's birthday, used to dress in clean, festive clothes and set off happily for the forest, to pick snowdrops, violins, incense, which they they placed them on icons and used them for various love charms.
Around noon, the girls ran to the village, each running to the boy who loved them. After catching his chosen one, the boy stole a kiss from her in front of the world, a kiss that symbolized their covenant of love for the whole year. Hence the famous saying:
"Dragobetele kisses the girls!"
It is also mandatory for de Dragobete men to be in cordial relations with females. Men are not allowed to harass women or to engage in quarrels, because in this way a spring with bad luck and a not at all favorable year awaited them. Both boys and girls have a duty to rejoice in Dragobete in order to have love all year round.
If they want love to stay alive throughout the year, young people who form a couple must kiss Dragobete.
Field work, weaving, sewing, household chores are not allowed by Dragobete. Instead, cleanliness is allowed, being considered a source of growth and freshness.
You are not even allowed to cry on Dragobete Day. It is said that the tears that flow on this day are a source of trouble and upset in the coming months. & # 8221 (source-Wikipedia)
And because Sun Food he challenged us to welcome this day with a dessert, we set out to prepare these muffins with tropical fruit jelly decorated as lovingly as possible !!
And you can pleasantly surprise your loved ones by preparing these little ones CAKE !! For this you need the following:
Ingredients -Muffins with tropical fruit jelly
150 g powdered sugar
125 ml oil
150 ml of milk
250 g flour
grated lemon peel
1/4 teaspoon baking powder
1/4 teaspoon baking soda quenched with a little lemon juice
a teaspoon of vanilla essence
Tropical fruit jelly
a box of Tropical Fruits-Sun Food
200 g sugar cough
3 teaspoons starch
250 g mascarpone
100 g old powder
100 ml whipped cream
3 tablespoons tropical fruit jelly
We also need papers for muffins, a tray, a pos with a star-shaped tip
Tropical fruit muffins-Preparation
First we prepare tropical fruit jelly. We overturn the contents of the can in a cylindrical bowl and with the help of the sieve we pass until we obtain a fine paste. Put the pasta in a saucepan, add the sugar and simmer until the contents are thick.
Towards the end, dissolve the starch in very little cold water and add it over the fruit paste. Boil for a few more minutes, during which time we stir continuously. The composition is allowed to cool.
How do we make tropical fruit jelly muffins?
Mix the eggs with the powdered sugar, a pinch of salt, vanilla essence and lemon peel, add the oil and continue mixing. Put the milk at room temperature, baking powder, baking soda and flour and mix until the composition is homogeneous.
Place the papers in the tray, put the composition in them to fill them in three quarters and put the tray in the preheated oven at 180 degrees C for 25-30 minutes or until it passes the toothpick test. We take them out when they are ripe and let them cool.
Cut with a teaspoon or the end of a baking sheet (as in the picture) and fill them with fruit jelly, then put the lid on top.
Mix the mascarpone cream with the powdered sugar, liquid cream and fruit jelly until you get a fine and frothy cream. We put it in a pos with a star-shaped tip and make a hazelnut on top and then decorate with fondant hearts.