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Cake with sweet cheese and bananas

Cake with sweet cheese and bananas

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For the shell of the 4 eggs, I separated the egg whites from the yolks. I mixed the yolks with 50 gr of fructose, then I added sour cream and I continued to mix to homogenize the composition. I mixed the flour with baking powder and added it to the egg cream. I mixed with a whisk so that the flour is completely incorporated and to obtain a composition without lumps. I whipped the egg whites and added them to the above composition. I mixed lightly to have an aerated shell. Approx. 1/3 of this composition I poured into a ceramic bowl greased with a little butter. I put it in the oven at 180 degrees Celsius and let it bake for about 20 minutes.

During this time I prepared the cream cheese by mixing the ingredients listed above with the help of the stick blender. After 20 minutes I took the cake out of the oven, added the 3 sliced ​​bananas (about 1 cm thick), on top of them I put the cream cheese and then the rest of the cake. I let it continue to bake at 170 degrees Celsius for 25-30 minutes. I let the cake cool slowly in the oven.

I cooked it in the evening and only cut it the next morning. I cut cylinders out of the cake and decorated them with banana slices.

If you like it, share it with your friends!


500g flour
150g margarine
150 g powdered sugar
1 or
1 baking powder
3 tablespoons sour cream
Oil for the tray

750g sweet cow cheese
12 tablespoons caster sugar
Grated peel of a lemon
4 vials of Dr. Qetker rum
4 sachets of vanilla sugar
2 tablespoons sour cream
3 eggs

Method of preparation:
Put flour, margarine, powdered sugar, 1 egg, baking powder, and 3 tablespoons of sour cream in a bowl and knead a crust, which is divided into two equal parts.

Meanwhile, in another container we put the sweet cow's cheese paste that we add the caster sugar, grated peel of a lemon, rum essence, vanilla sugar sachets, sour cream and eggs. Mix all ingredients until smooth.

From the obtained crust we spread two sheets the size of the tray in which you bake the cake. Take a sheet and spread it in the tray that was previously greased with oil and lined with flour. The composition made of cheese and the other ingredients are spread over this first sheet, after which it is rolled on a rolling pin and the second sheet - so as not to break - and is rolled over the cheese filling, then the dough is pricked from place to place. fork and grease with egg. Place the cake in the oven for about 40 minutes, until it acquires a slightly golden color.

After removing the cake from the oven, leave it to cool and dust with sugar.

The complete recipe, in pictures, can be downloaded here: Sweet Cheesecake (PDF Format)

This weekend I felt like cooking so I made a dessert that I had been planning for some time. I want to tell you a little about the cake I made and tell you what products I used to make it.

The recipe was taken from Jamila

The vast majority of the recipes I make are inspired by Jamila. She is one of the people who cooks easy recipes, with clear explanations and who came out to me every time. I don't know if I made a recipe for her and failed. That's why I often use her recipes.

Today's recipe is Easter in two colors, but I also made it last year and it is more of an extremely delicious cheesecake that can be made whenever you want. I say that because you don't have to wait for Easter to do it. That's why I avoided calling it Easter. You can find the original recipe here, on Jamila's official website.

Sweets with a low added sugar from Sweeteria

Sweeteria is one of the companies that has only sweet snacks with a low added sugar. Various sweeteners such as stevia or birch are used, which makes the sugar a little friendlier. The other day I received a package from Sweater and to present the products to you because some of them were new even to me. In the package I found a milk chocolate egg, a white chocolate egg with roses and a bitter chocolate egg. The jam is sugar with stevia leaf extract, a sweetener made from birch bark and 2 bags of heat-sensitive chocolate drops.

I tell you from the beginning that I can't explain why I didn't change the normal sugar in the recipe with the one in the shower. You can do it. I thought far too much about those heat-sensitive chocolate drops and I couldn't wait to put them on.

Cocoa and cheese cake

I tell you from the start that the recipe is easy to make. It is perfect even for beginners because it does not have a high degree of complexity. I will leave the quantities to you, although you can watch Jamila's video, which is absolutely perfect.

Jamila puts some pieces of chocolate on top and I used the heat-sensitive drops that are really good. The taste of chocolate is very fine and I think this cake is absolutely perfect.

Pineapple cake and cream cheese

1. Beat the egg whites with half the sugar until a thick foam is obtained. Beat the yolks with the rest of the sugar and 5-6 tablespoons of water until all the sugar has melted. Gradually add the oil, then the flour sifted with baking powder and beaten egg whites. Pour into a tray lined with baking paper and bake in a hot oven over medium heat for 20-25 minutes.

2. Put the gelatin in the milk and let it soak. Drain the pineapple compote. Cut the fruit into cubes and mix the syrup with the lemon juice and use it to prepare the fruit jelly.

3. The baked and cooled top is covered with diced pineapple, over which the prepared jelly is poured. Set aside until it hardens.

4. Pass the fresh cheese and rub with powdered sugar. Mix with the gelatin soaked over a bowl of warm water, then allow to cool and add the whipped cream with the vanilla sugar. Spread on the pineapple layer, then leave to cool for 1-2 hours, cut into pieces and serve.

Cake with cottage cheese and raisins

Although perfect for the Easter meal, as it is a perfect alternative for Easter, the recipe for Cake with cottage cheese and raisins is definitely a recipe to remember and noted in the recipe book!

Cake with cow and raisin cheese - Everything you need to know about the recipe

  • It is an extremely quick cake to prepare! You do not need special tools, a mixer or a tel is enough!
  • From the given quantities comes a large cake tray (35x25cm), but you can easily halve the quantities for a smaller tray or a round tray with a diameter of 25 cm.
  • You can use a mixture of cottage cheese and cream cheese for a creamier filling.
  • Don't you like cottage cheese? You can use apples grated and hardened or simply cut into thin slices and seasoned with cinnamon.

  • Don't forget to grease the pan with butter and baking paper, to make it easier for you to take the cake out of the pan at the end!
  • To cut as well as possible, it is ideal to leave the cake in the pan until it cools to room temperature, then leave it to cool for an hour before slicing.

You can powder the cake with cottage cheese and raisins with sugar (after it has cooled completely) or you can decorate it with chocolate icing. For the chocolate icing, you need 200g of dark or milk chocolate (depending on your preferences), 2 tablespoons of oil and a tablespoon of honey. Melt the chocolate in the abut bath, add the oil and honey, mix well and pour the icing over the cake. For a white icing of sugar, you need 160g of powdered sugar and 2 tablespoons of water or lemon juice. Mix them until you have a homogeneous composition, which you pour over the cake.

Cake with cow and raisin cheese - Delizia flour for pastry

In the recipe for Cake with cottage cheese and raisins I chose to use Delizia flour for pastry, a very fine flour, ideal for homemade cakes! In the Delizia range you can find 4 types of flour: the one for cake (in green packaging), the one for Pizza (in blue packaging) and the one for bakery, in orange packaging.

I have been using them for more than 1 year and I have obtained very good results every time! Also in the Delizia range you can find breadcrumbs and semolina, for any recipe you would like to try!

Cake poured with cheese

Probably the best cheesecake I've ever made. With fluffy top, like sponge cake and dense filling of sweet cheese and raisins. An unpretentious cake, which I am convinced will become your favorite.

For 6 people :: Preparation 20 minutes :: Baking 50 minutes :: Low difficulty

2 whole eggs
9 tablespoons sugar
9 tablespoons oil
9 tablespoons milk
12 tablespoons flour
1 tablespoon baking powder

Cheese filling:
500 g of cottage cheese
4 eggs
a pinch of salt
4 tablespoons semolina
a good handful of raisins, hydrated in rum
5 tablespoons sugar

Method of preparation: preheat the oven to 180 degreeC. Prepare a tray with a diameter of 21 & # 21521 cm with baking paper. If you do not want the cake to come out so high, use a tray with a larger diameter.
In a bowl, mix eggs with a pinch of salt and sugar until all the crystals dissolve. Gradually add the oil and milk. At the end add flour and baking powder.
A thick dough should result.

Pour half of the composition into the pan and bake for 10 minutes. After this time, pour the cheese filling and the rest of the dough.
Put the cake in the oven for 40 minutes.

Filling: in a bowl add all the ingredients. If you want the cake to turn out sweeter, you can add more sugar.

While it is hot, sprinkle it with powdered sugar. Cut it into cubes only after it has cooled!

Sweet potato and banana cake

An aromatic cake, without sugar, for good children and not only :) Cake with sweet potatoes and bananas. Naturally sweetened, super fluffy and tasty, it is perfect for children with lactose intolerance who miss a fluffy pandispan. Ilinca popped this sugar-free jam cake (this is our favorite brand) and said she was delighted with her mother's talent: & # 8220Mai veau! & # 8221 :))

Ingredients (8 servings):

  • 280g sweet potato (1 medium potato)
  • 190g bananas * (2 bananas)
  • 125ml olive oil
  • 3 eggs
  • 300g white flour
  • 2 lgt organic baking powder
  • 1 lgt cinnamon

Put in the blender the sweet potato that I boiled and cut into cubes, bananas, eggs, oil and cinnamon and mix well. Separately mix the flour with the baking powder. Combine the 2 mixtures and pour the composition into a heat-resistant tray.

I used a silicone cake mold with 8 individual slices, but you can use a round shape with a diameter of 22-23cm or whatever silicone shapes you want, adjusting the baking time. Bake the cake for about 40 minutes in the preheated oven at 170C, until it passes the toothpick test. Great appetite, dwarfs! :)

* Bananas should be as brown as possible to have the power to sweeten the cake.

Photo gallery


A delicious, sugar-free and fluffy cake, perfect for toddlers and not only :) Sweet potato banana cake. Naturally sweetened, super fluffy and tasty, it & # 8217s perfect for children with dairy intolerance who miss a fluffy sponge cake. Ilinca had the cake with our favorite brand, Dalfour sugar free jam :)

Ingredients (8 servings):

  • 280 g sweet potato (1 medium sweet potato)
  • 190 g bananas * (2 pcs)
  • 125 ml olive oil
  • 3 eggs
  • 300 g all purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon

Blend the previously chopped and boiled sweet potato, bananas, egg, oil and cinnamon. Separately mix the flour and baking powder. Combine the 2 mixture and place the dough in a heat proof pan.

I used a 8 cavity cake pan, but you can use any pan you have and adjust the baking time. Bake the cake for 40 min at 170 C or until a skewer inserted in the center comes out clean. Enjoy! :)

Quick cake with sweet cheese

As you can see Laura, I broke into your recipes :)). It was good, a little sweet for our taste, the next time I make it, I reduce the amounts of sugar. When Alin saw it, he didn't even ask me what it was filled with, the important thing is that it has meringue on top :)).

Countertop: 80 g butter, 80 g sugar, 200 g flour, 1 egg, a little baking soda.
Cream: 3 egg yolks, 1 whole egg rub with 200 g. Sugar, 2-3 sachets of vanilla sugar, 1/2 kg of sweet cheese, 330 ml of milk, 2-3 tablespoons of semolina, 1 vanilla pudding, raisins (optional).

We quickly knead a dough for the countertop. We spread it on the tray. We mix all the ingredients for the cream well. Pour the cream over the counter and level it with a spatula.
Bake the cake for 30 minutes. When it is almost ready, pour the meringue, the 3 beaten egg whites with 200 g of sugar. Put the cake back in the oven until lightly browned. Cut only after it has cooled.


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