Cake with sweet cheese and cranberries
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Melt the butter and put the flavors in it (lemon peel and vanilla)
Mix the eggs with a pinch of salt then add the sugar and mix well for another 5 minutes.
Put the cottage cheese spoon by spoon until incorporated, add the melted butter, then the flour and baking powder.
Grease a pan with butter, place the top.
Then mix the cottage cheese with the eggs, the lemon peel sugar and the vanilla.
Put the filling on top carefully to place it everywhere we can use a spatula.
Put the cranberries and bake for 40 minutes at 180 degrees.
It can also be cut warm.
Powder as desired (or not).
In a bowl, mix the sweet cottage cheese with the sugar and vanilla pods. After they have blended well, add the eggs and mix again. Add the grated orange peel, raisins and cranberries and mix everything with a spatula.
Melt the butter and start assembling the pie.
In a pan greased with melted butter, add a sheet of pie, leaving the edges out. Grease the sheet with butter and add the second sheet of pie that you also grease with melted butter. Do the same with 6 other sheets. Add them, grease them every time and be sure to leave the edges out. Then place a crumpled sheet in the middle and grease it with butter again and add half of the cheese filling prepared earlier. Over it, crumble a sheet of pie that you grease with butter, put another one, grease it with butter and then add the other half of the cheese filling. Add another sheet of pie that you grease with butter and then start gathering the edges towards the middle of the tray. As you gather them, grease them again with melted butter. Do the same with all the edges until you finish them. At the end, take a sheet of pie, break it into strips and put it in the middle. Grease this one with melted butter.
Put in the oven, in the preheated oven at 170 ° C, for 45 - 50 minutes or until nicely browned.
Take it out of the pan, let it cool a bit and then powder it with powdered sugar and serve with a glass of red wine, Rouge de Roumanie, a healthy blend of large varieties: Cabernet Sauvignon and Merlot. One brings robustness and intensity, the other elegance, subtle and velvety perfumes.
Rouge de Roumanie wine is at first straight, letting the flow of time be marked with perfect olfactory and taste references, a wine that manages to assert its special origin and give the wealth of a noble cattle.
Marbled cake with cheese
400 g sweet cottage cheese
chocolate beans, raisins. cranberries
Method of preparation
For the beginning I prepared the cheese composition. I mixed the cheese with the powdered sugar, I added the yolks, the semolina and the flour mixed with the baking powder.
I mixed well and added the lemon essence. I beat the egg whites and added them to the cheese composition, stirring lightly.
At the end we add chocolate beans, raisins, cranberries according to preference.
For the top, mix well the 5 eggs with the sugar until it doubles in volume. Gradually add the oil, stirring constantly.
Mix the flour with the baking powder and cocoa and gradually add over the eggs alternating with the milk. Pour this composition into the tray in which I put baking paper. From the cheese composition, place the spoon over the counter with the spoon.
With the help of a skewer stick I lightly mixed the two compositions.
Cranberry and peanut cake
I have the cake recipe with cranberries and peanuts from a book with tarts and cakes, but which the author has not mentioned.
When I see a new recipe somewhere, I usually have to be attracted first by the ingredients, then by the image of the final product. The combination of cranberries, grape juice and peanuts, along with the picture from the recipe book caught my eye immediately and I knew it would follow on the "to do list".
Preparation time: 01:20 hours
Cooking time: 00:40 hours
Total Time: 02:00 hours
Number of servings: 6
Degree of difficulty: reduced
Cake with cheese, cranberries and meringue
I had to make something with the cheese I had in the fridge and I thought of Rudy's cake, but I combined the ingredients differently so an even better cake came out.
[ingredients title = & # 8221Ingrediente & # 8221]
- For the countertop:
- 4 yolks
- 200 gr butter
- 2 tablespoons cocoa
- 150 gr sugar
- coffee essence
- 1 sachet of baking powder
- 400 gr flour
- 1 teaspoon tip of salt
- For the filling:
- 350 gr salted cheese
- 350 gr urda
- 150 gr sugar
- 50 gr cranberries
- 2 eggs + 1 egg yolk
- lemon peel
- lemon essence
- For meringue:
- 5 egg whites
- 1 teaspoon top of salt
- 6 tablespoons sugar
- juice from a lemon
[preparation title = & # 8221Preparation & # 8221]
For the top: rub the butter with the sugar until it becomes frothy, add the yolks, salt, essence, mix and start to incorporate the sifted flour together with the cocoa and baking powder.
Knead a crumbly dough that we put in a foil and put it in the freezer for 30 minutes.
For the cream cheese: put the salted cheese on the large grater, then mix it with the urda, eggs and sugar, add the lemon essence and peel and finally the cranberries and mix.
I wallpapered a tray with baking paper, I used a 30/40 cm tray.
Remove the dough from the freezer and put it on the large grater.
Place the crumbs formed in the tray and spread the cheese composition on top.
Put the tray in the oven for 25 minutes.
Meanwhile, prepare the meringue: beat the egg whites until slightly, gradually add the sugar and lemon juice and beat until you get a strong meringue.
Remove the tray from the oven, add the meringue on top and put it back in the oven at 175 degrees for 15 minutes.
This cake with cheese, cranberries and meringue is very delicious!
If the cheese is juicy, you can add a little semolina in the composition: 1-2 tablespoons.
It will be served cold, as the top is a little crumbly.
a butter pack
100 ml. Milk
1 baking soda knife tip
3/4 sachet baking powder
For the filling:
500 gr. Fresh Delaco cheese with 4.4% fat
6 egg whites
1 tablespoon flour
2 tablespoons gray
1/4 sachet baking powder
Mix all the ingredients, and gradually add the flour until you get an elastic and non-sticky dough that we put in the fridge covered with a foil.
To prepare the filling, separate the yolks from the egg whites, and beat the egg whites with 8 tablespoons of sugar. Mix the rest of the ingredients and the remaining sugar until they become a cream. We mix the obtained cream with the beaten egg whites.
We will grease a tray in which we will place the first sheet of dough-cream-dough.
We will put the tray in the oven for 60 minutes on low heat.
Molded cake with sweet cheese
A new tasty dessert recipe for the whole family arrived from a good friend and member of our community, Mrs. Oprea Lucica, celina74: Cake poured with sweet cheese.
Sweet cheesecake without dough
The sweet cheese cake is very popular especially because it is prepared so simply and quickly. However, we must admit that most of us love it because of the filling. If you would like to have less dough, find out that there is a version without it.
This cheesecake without dough is different from the American cheesecake (which has become very popular in our country) in that you do not even need a countertop to prepare it. In addition, the recipe is lighter, but also less pretentious in terms of the type of cheese used if for cheesecake it is mandatory to use a cream cheese, for this cake you only need sweet cottage cheese.
Ingredients (8-10 servings)
- 500 g of cottage cheese
- 4 eggs
- 150 g powdered sugar
- 125 g cream
- 100 g butter
- 1/2 sachet with baking powder
- peel from 1 lemon
- vanilla essence
- a few tablespoons of flour
Method of preparation
Separate the egg whites from the yolks and beat them on the first foam, combining them with the powdered sugar. Keep a little powdered sugar for decoration. Then add the yolks one by one.
Melt the butter and let it cool a little. Then pour it over the other ingredients. Mix well, then add the shredded cheese, cream, vanilla essence to taste, grated lemon peel and baking powder.
Add flour (2-4 tablespoons) until you get a composition like a thick cream.
Grease a pan with a little butter, line it with flour and pour the composition into it.
Leave the sweet cheese cake in the oven for about 35-40 minutes.
Take it out of the oven and sprinkle the rest of the powdered sugar on top. Let it cool, then cut it into slices.
Beat the egg whites until stiff, add the sugar and continue beating until it is completely dissolved. Add the walnuts and starch and mix in circular motions, vertically. Half of the composition is placed in a tray lined with baking paper and leveled. Place in the preheated oven at 150 degrees, keeping the door ajar at all times. Bake 1/2 hour - 45 minutes.
It is a meringue top and must dry. When the sheet is slightly browned and crispy, remove it and let it cool on a grill, only when it is cold remove the baking paper. Do the same with the rest of the composition, obtaining the second worktop.
400 ml. of milk together with the sugar are put on the fire. The rest of the milk is mixed with the starch. When the milk boils, add the well-homogenized starch composition and stir continuously until it boils a few times and binds. Remove from the heat and add the vanilla sugar and essence. Mix well and allow to cool, covering the bowl with cling film (not to catch pojghita). After the milk cream is cold, add the butter at room temperature, cut into pieces, and mix until you get a creamy cream.
Cherries, 200 ml. of water and sugar are put on the fire. The remaining 50 ml. of water mix with starch. Meanwhile, the gelatin is hydrated with 2 tablespoons of cold water. When the water with the cherries boils, add the starch and mix until it binds. I passed the composition, it went just as well and without being passed, with the whole fruits. When the jelly cools to around 50 degrees Celsius, it dissolves directly in the gelatin composition.
Put half of the cream on the first sheet. Put the cake pan in the freezer for 10 minutes, then pour the jelly on top, still slightly warm: Cool well, continue with the second layer of cream, then with the last layer.
Cool the cake, then cut - preferably with an electric knife.
Whipped cream and white chocolate broken into small pieces are put on the fire, stirring until smooth. Pour this composition over the cake then mask the imperfections with milk chocolate.