Put the ground biscuits in a bowl, add the almonds, butter and mix well, then put the composition in a tray with a diameter of 24 cm and straighten well with a spoon, to be uniform. Put in the preheated oven at 180C for about 10 minutes, and when it is ready, let it cool.
Melt chocolate in bain marie. Put the ricotta in a bowl and mix with the mixer until softened, then add the melted chocolate, continue mixing and put the composition in another bowl, or use another bowl to mix with the cream the cream until it becomes dense and then put the powdered sugar and stir a little more, it should be like whipped cream. Then add the whipped cream a little to the chocolate composition and mix gently. Put the cream over the cookie sheet and spread until it is even. Refrigerate the cake for at least 2 hours.
Finally, decorate with chocolate flakes or pieces of grated chocolate and jam cherries.
Cherry cake, mascarpone cream and ricotta
I tasted this cake 4 years ago, in a beautiful spring and I thought I would devour it all.
It is the perfect complement between chocolate and cherries, meaning sweet enough to want to eat, but at the same time refreshing fruit.
I only ate for 2 years when my neighbor made it and I didn't dare to make it. Until just one slice from time to time was not enough and I dared to do it.
I tried only once with other fruits, but I tell you, it loses all its charm. Maybe with mango, it would still work & # 8230 Ihm, it 's to be tested.
Until then, I leave you how I made the cake and how it is made, my wonderful neighbor Andreea from TasteBazaar, whose recipe can be found HERE.
What you need on the counter:
175 grams of sifted flour
150 grams of melted and cooled butter
100 grams of chocolate with grated milk
100 grams of milk chocolate pieces
2 small ripe bananas
2 tablespoons sugar (or more if you want it sweeter)
3 tablespoons cold milk
A baking powder
I started with chocolate to scrape it and cut it into pieces.
Then I mixed eggs, sugar, melted butter and milk, then added flour and baking powder.
I added the mashed banana with a fork and all the milk chocolate.
I put the baking form and added the dough. I put it in the preheated oven at 180 degrees for 30 minutes. It can be left up to 40. I did well in 30 minutes.
I left it in the oven to cool with the door wide open.
What you need for the cream:
200 grams of white chocolate
200 grams of mascarpone
100 grams of ricotta
50 grams sour cream (normal)
I melted the white chocolate in a bain marie and left it to cool for a few minutes.
I glazed a few whole cherries and left them on a baking sheet to cool.
I added mascarpone little by little and mixed strongly with the target. Then ricotta and again mixed vigorously with the target and finally smanatana.
When the countertop cooled, I cut it in half.
At the bottom I added a layer of cream and whole cherries, without seeds and I added another layer of cream.
Then I put the top of the counter and covered it with cream and put the cherries.
I left it in the cold for at least a few hours before cutting it. This cake is insane.
Cream with ricotta and fruit
Fruit cream cheese is suitable for chocolate, sponge cakes, cupcakes and cupcakes.
- 500 grams of ricotta
- 150 grams of sugar
- 350 g fresh or canned tangerines
- 250 g canned pineapple
- 500 ml of 33% cream
- 50 g almonds (petals).
Time to make the cream: 15 min.
Caloric content per 100 g: 254 kcal.
Cream (slightly warm), beaten with sugar until airy. Then mix the mass with the ricotta until you get a uniform creamy consistency.
Then lightly spoon the pineapple into the cream with a spoon. It is better to spread the tangerines directly on the cakes or on the cream applied on them, because with stirring they can be deformed.
Instead of pineapple and tangerines, you can use any other fruit: peaches, cherries, bananas, pears, apricots. It is better that the fruit paste is not heavy.
Dough dough pays milk & # 8211 try our collection of recipes.
Smoked Fish Salad Recipe & # 8211 Try this heart food.
Recipe for thin pancakes on milk & # 8211 write down the baking recipe.
Another very simple recipe for sweet desserts.
- 200 grams of ricotta
- 2 teaspoons. lemon juice
- smell of 1 lemon
- 150 ml of 35% cream
- 60 g sah. dust
- 1 teaspoon bath. sugar.
Time spent: 10-15 minutes.
Calories per 100 g: 185 kcal.
The cheese is mixed with vanilla sugar, lemon juice and lemon, beaten with a fluffy blender. Whipped cream and powder separately. The two mixtures are mixed.
The cream should be cooled before serving so that the lubricated product is placed in the refrigerator for two to three hours.
- 9 organic eggs
- 250 g (9 tablespoons with tip) flour type 000 or type 650
- 3 tablespoons coconut oil
- 4 tablespoons ground walnuts
- 3 tablespoons carob (carob powder)
- 500 g fresh or frozen cherries or cherries
- 4 well ripened bananas
- 1 sachet ½ baking powder (optional)
For the cream:
- 1 kg mascarpone
- 250 g ricotta
- 200 g fat yogurt
- 3 tablespoons honey
- lemon juice
- de orange juice
- 2 vanilla sticks
- 1 orange cut into small cubes
- 1 orange (sliced and dried)
- 1 apple (sliced and dried)
- unsalted raw pistachios (chopped)
- dried raspberries
- fresh cherries or cherries
Cake with meringue and ricotta
Last night my brothers and their wives came to visit. Great event! The older brother has lived in England for almost 7 years and comes to the country once or twice, so imagine what great happiness it is! I knew we were going to make a barbecue, and I put some potatoes with garlic and olive oil in the oven. And for dessert I served a meringue cake that I started making on Monday night and finished yesterday.
I've ruined many meringues in my life, so I've guarded this one well! My husband laughs at me at how many eggs I throw. That's because I don't like meringues & # 8211 chalk, as I call them, but sticky and gummy ones. The recipe is simple but it takes time to make.
- 5 egg whites (eggs that have been at room temperature for a few hours)
- 4 tablespoons brown sugar
- 2 bourbon sugar
I whipped the egg whites, I added a spoonful of brown sugar until it melted, at the end the bourbon sugar. I put it in the hot oven at 140 degrees for 20 minutes, then at 120 degrees for 40 minutes. I made the meringue in the evening and after I turned off the oven, I let it cool in the oven until the next day. (Do not open the oven at all since you put the meringue).
Cream: I beat with the ricotta mixer with the apricot jam until a cream was made, then I put it in the fridge.
The next day I assembled the cake and at the top I added the whipped cream I also made. I hope you enjoy. Good appetite!
-mix the eggs with the sugar until they double in volume, then add the oil gradually and mix, add the yogurt, flour mixed with baking powder and salt, lemon peel and mix by mixing with a spoon with light movements. Pour the composition in a tray lined with baking paper and put it in the oven until it passes the toothpick test. Let it cool very well after which we will cut it.
-mix whipped cream well, then add ricotta and mix, if desired we can add sugar to taste.
-mixed cream before mixing it with jam.
- we place the first sheet and we syrup it we add cream 1 (I also added cherries) sheet 2, we syrup it and we add cream 2 we put the last sheet as well we syrup it and we put it in the fridge for 30 minutes after which we can decorate it according to the good please.
-mix the egg whites with 1 pinch of salt, then add the sugar and mix until it melts. Add the yolks one by one, mixing well after each one. Add sifted flour with baking powder and vanilla sugar sachet. Mix lightly with a spoon and pour into the tray lined with baking paper (I stopped 2 tablespoons of the composition and mixed a little red dye and then added it over the white composition).
-mix the whipped cream well then add the melted chocolate (on a steam bath) and mix well with a spoon until smooth. At the end we add ricotta which we mixed a little and mix lightly. Then mix with whipped cream well.
- Mix the cottage cheese with the yogurt, add the melted chocolate with 50 ml of whipped cream. Homogenize and add the gelatin prepared according to the instructions on the envelope (I used only 5 tablespoons of water), mix and refrigerate for 10 minutes.
-cake the cake tray in 3. Place the first sheet, syrup, add cream 1, add another sheet, syrup over the 2nd cream. After the last sheet syrup and decorate
I decorated with whipped cream and kiwi fruit
With a philips product I would make my work easier and I would halve the time to make cakes or food and the food would be tastier.
Ricotta Cream Cake - Recipes
Fruit cream: fruit and cream, or, to lower the number of calories in the desert, cream can be replaced with low-fat ricotta cheese, and raspberries, blueberries, blackberries or strawberries or mix will be used for the fruit. of fruits.
2 cups (500 g) of fresh raspberries
1 tablespoon + 2 teaspoons sugar
1 teaspoon (5 ml) pure vanilla extract
1 cup (250 ml) ricotta cheese
2 tablespoons (30 ml) with 10% fat table cream
1 teaspoon (5 g) orange peel.
Method of preparation:
Put a tablespoon of sugar plus vanilla over 1/2 cup of berries and mix gently with a fork.
Using a mixer, place ricotta cheese. Add cream and mix until smooth.
Add the rest of the berries to the ricotta puree divided into four glasses or dessert bowls.
Decorate with the initially preserved fruit and serve in 4 portions.
8 g protein,
9 g fat (6 g saturated fat),
15 g carbohydrates,
4 grams of fiber,
34 mg cholesterol,
55 mg of sodium.