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Blueberry cake

Blueberry cake


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Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt powder.

Meanwhile, put the sugar with water on the stove over low heat until all the sugar is completely melted.

We put the hot sugar over the egg white like mayonnaise slowly and we continue beating with the mixer until we put it all.

Add the yolks, oil, essence and finally the flour. When we add the flour, chew with a spoon or a fork, not with a mixer.

When the flour has been incorporated, grease a tray (square, rectangular, etc.) with oil and line it with flour.

We put the dough in it, and on top of it fresh or frozen fruits. In my case I had frozen blueberries.

Place in the oven until lightly browned on top. Leave to cool in the form, then powder with powdered sugar.

Good appetite!!!


Blueberry and lemon mousse cake

Place the almond flakes in a pan and put for 10 minutes in the preheated oven at 200 degrees.

Allow to cool slightly,

The almond flour needed for the cake top is obtained.

Add cocoa over the almond flour

Beat the yolks with 2 tablespoons of oil.

and continue to beat until a strong meringue is obtained.

Add the egg yolks to the egg whites

and the flour mixture with cocoa.

Mix lightly with a spatula, from top to bottom. At the end, add amaretto.

In a tray with removable walls, with baking paper on the bottom and greased with butter on the edges,

and bake at 180 degrees for 20 minutes.

Allow the countertop to cool.

We prepare "Blueberry mousse for the cake with blueberry and lemon mousse"

The gelatine is soaked according to the instructions on the package.

White chocolate broken into pieces,

together with 200 ml of liquid cream

until the chocolate melts and the mixture becomes homogeneous.

Dissolve the gelatin in a water bath,

then pour over the chocolate mixture, taking care that the mixture does not have a temperature higher than 60 degrees so as not to destroy the structure of the gelatin.

Separately beat the rest of the cream very well,

then add the well-drained blueberries

We prepare "Lemon curd"

then add the sugar and vanilla sugar

and mix well with the whisk until smooth.

Grate the lemon peel

along with lemon juice.

stirring constantly so that the eggs do not coagulate. After the mixture has thickened,

and leave on the fire for 5-10 minutes. Remove from the heat and allow to cool.

We prepare "Lemon mousse for the cake with blueberry and lemon mousse"

The gelatine is soaked according to the instructions on the package.

White chocolate broken into pieces

together with 200 ml of liquid cream

put on a water bath until the chocolate melts.

Dissolve the gelatin in a water bath

and add over the chocolate mixture, taking care that the mixture does not have a temperature higher than 60 degrees so as not to destroy the structure of the gelatin.

Add the lemon curd over the whipped cream,

We prepare "Chocolate icing for blueberry and lemon mousse cake"

Put the chocolate and cream on the water bath until everything becomes a homogeneous mixture.

we continue with the basic recipe.

pour the blueberry mousse and spread evenly over the entire surface.

Let it cool for an hour, during which time the lemon mousse is prepared. When the blueberry layer has hardened, take it out of the fridge

and pour the lemon mousse over it,

evenly over the entire surface.

Let it cool until the lemon layer hardens. Remove the removable ring


Blueberry cake and chocolate cream

I did one last weekend blueberry cake and chocolate cream. A simple and fast cake. Being hot, I tried to keep as far away from the stove as possible. I would have preferred not to cook anything. But, having some guests the next day, I had to make some dessert. So I preferred something as fast as this blueberry cake.

That's because he already had some blueberries he had bought, with which we had pampered our taste buds in their raw, natural version. But I said that using 100 grams for a cake doesn't hurt. So I made a genoise pandispan, which I used before cherry cake with vanilla cream (see recipe here).

This kind of pandispan is made very quickly and without much hassle. It is important to have a reliable help at hand, ie a bowl mixer (like this one). You put it to work and you can even do something else in the meantime. Cream for example & # 8230

The countertop I used at blueberry cakeit is one in which whole eggs are used and that is why they must be beaten very well. About 15 minutes, until it triples in volume and the composition turns white. Harder to do this if you use a phone. Easier if you have an electric mixer. Even easier if he has a bowl and does his own thing, not needing your hands for support.

The cream I used to blueberry cake is based on a classic vanilla cream (see recipe here) which I enriched with some chocolate. So I used a boiled chocolate cream, about which I already told you yesterday & # 8211 see here the recipe.

In the end, I can only tell you that my guests really appreciated the cake and that I am sorry that I did not make a double portion. It was so good! :)


Blueberry Cake - Recipes

BLUEBERRY CAKE AND BEZEA

Remove a baking sheet and a sheet of paper.
Multiple choice test. Matter… kitchen.
Blueberry and meringue cake
It is: a fine b & # 8211 trouble!

INGREDIENTS for the countertop

  • 8 yolks
  • 200 g sugar
  • 50 ml oil
  • 150 ml of milk
  • 250 g of flour
  • 1 sachet of baking powder
  • 400 gr of fresh blueberries

ingredients for meringue

WORK PLAN cake with blueberries and meringue

For the preparation of the countertop I used the same procedure as for the meringue and apricot cake. Separate the egg whites from the yolks. Mix the yolks with the sugar using the mixer

at low speed until the sugar melts.

Gradually add the oil, mixing at low speed (like mayonnaise).

Incorporate and mix flour mixed with baking powder, alternating with milk.

Put the composition in a tray (I used a form with removable walls, size 35 x 25 cm) covered with baking paper and put in the oven heated to 180 degrees for 10 minutes.

Then take the cake out of the oven and sprinkle the blueberries all over the surface.

Put in the oven again for another 10 minutes. Remove the cake from the oven, which must be half done

and cover with egg white foam, which I mixed in the meantime, and level with a fork.

Leave in the oven for another 15 minutes at 170 degrees, until the meringue browns nicely on top

Let it cool completely in the pan, then remove the edges of the baking tin. We cut the cake with a knife with a wet blade.


Sugar-free blueberry cake

If you have a craving for sweets, the sugar-free cake with blueberries is the ideal option for a delicious dessert. One serving of sugar-free blueberry cake contains 35 grams of carbohydrates.

Recipes for diabetics will present in the following the necessary ingredients, the preparation method and the nutritional values ​​for a portion of the sugar-free cake with blueberries.

Number of servings: 12.

Preparation time: 15 minutes.

Cooking time: 40 minutes.

Total time: 55 minutes.

Tray: 20 x 30 cm.

Ingredients needed for sugar-free blueberry and coffee cake:

  • 3/4 cup melted and cooled butter
  • a cup of milk
  • three eggs
  • a teaspoon of vanilla essence
  • a cup and a half of granulated sweetener
  • two teaspoons of baking powder
  • three cups of flour
  • a cup and 3/4 of fresh or frozen blueberries
  • a cup and a half of maltitol
  • 3/4 cana faina
  • two teaspoons cinnamon Ceylon powder
  • half a cup of soft butter.

How to prepare sugar-free cake with blueberries and coffee:

  1. Preheat the oven to 175 degrees Celsius. Wallpaper a 20 x 30 cm tray with baking paper.
  2. In a large bowl, mix the melted butter, milk, eggs, vanilla and a cup and a half of granulated sweetener.
  3. Mix the three cups of flour with the baking powder, then add the mixture over the liquid component prepared above.
  4. Mix well until the whole composition is homogeneous.
  5. At the end, add the blueberries and mix gently, without crushing them.
  6. Distribute the composition evenly in the previously prepared tray.
  7. In another smaller bowl, mix a cup and a half of maltitol, 3/4 cup flour and cinnamon. Mix well then add the softened butter and continue to mix until you get a crumbly composition.
  8. Sprinkle the previously obtained composition over the cake.
  9. Put the tray in the oven and bake the cake for 35 & # 8211 40 minutes or until the toothpick test comes out clean.
  10. The cake is best eaten hot.

Nutritional values ​​for one serving:

  • calories: 370.7 kcal
  • carbohydrates: 36 grams
  • protein: 7 grams
  • lipids: 22 grams.

Try our recipe for: Cannelloni with spinach and ricotta.

Don't forget to Like our FaceBook page: Recipes for diabetics.

Do you want the recipe in electronic format? Send us an email at [email protected], you pay a small fee and we send you the recipe in pdf format.

For a personalized nutritional plan, access the link below:

To stay up to date with the latest and most accurate information on diabetes, visit: Diabetes, nutrition and metabolic diseases.

For daily video tutorials on diabetes, watch: Dr. Petrache Youtube Channel.


Mix the soft butter with the powdered sugar and a pinch of salt until it becomes creamy and no more sugar granules are felt.

Add the yolks one by one, mixing well after each one and the vanilla essence. Mix the flour with the baking powder and add over the composition. Mix well until you get a soft and slightly sticky dough.

With slightly wet hands, spread the dough in the tray (20/30 cm) lined with baking paper, raising a little on the edges. Place the washed and dried blueberries on top of the dough sheet.

Put the tray in the oven for about 20 minutes on medium heat (150 degrees electric oven with ventilation).

In the meantime, prepare bezeaua:

Beat the egg whites with a pinch of salt. Add powdered sugar, mix until you get a firm and glossy meringue, which makes spikes when you remove the blades from the mixer. Add ground walnuts, flavor to taste with almond essence and mix lightly with a spatula, from bottom to top.

Remove the pan from the oven, place the meringue in place with a spoon, then level. Put the tray back in the oven for another 15-20 minutes, until the meringue turns golden and the edges of the cake brown.

Leave to cool in the pan, then portion with a sharp knife and slightly moistened.

RECIPE IN PICTURES

This homemade cake is very well made with plums (recipe HERE)

For more recommendations, I am waiting for you on the Facebook page (HERE)


Ingredients Original Violet Cake recipe by Simona Callas

► For fluffy white worktop (18/18 cm)

  • 200 g egg whites at room temperature
  • 150 g white caster sugar www.simonacallas.com
  • 100 g white flour (000)
  • 1 teaspoon cream of tartar (or lemon juice)
  • 1 teaspoon vanilla essence
  • 1 teaspoon almond essence
  • a pinch of salt

► For cranberry cream

  • 100 g egg whites
  • 150 g white caster sugar www.simonacallas.com
  • 100 g butter with 82% fat
  • 100 g of blueberry jam

► For the syrup

  • 300 ml water www.simonacallas.com
  • 150 g white caster sugar
  • 1 teaspoon vanilla extract (or essence)

► For the glaze

► For decoration


Blueberry Cake - Recipes

Blueberry cake

This light and fluffy cake is full of juicy blueberries. Brown sugar and cinnamon make it delicious: it melts in your mouth and it's almost unbelievable how few calories and fats the recipe contains.

Ingredients

    375 g fresh or frozen blueberries 70 g fine brown sugar 1 teaspoon ground cinnamon 115 g soft butter 200 g powdered sugar 1 medium egg 1 medium egg white 1 tablespoon grated lemon peel 350 g wheat flour with baking powder 300 ml semi-skimmed milk

Preheat the oven to 180 ° C (position 4). Grease a 33 x 23 cm cake pan and then sprinkle with flour. Put 300 g of blueberries in a bowl and add the brown sugar until they are completely covered.

Rub the butter with the powdered sugar with the mixer at maximum speed for about 2 minutes or until the mixture turns light and fluffy. Add the egg and egg whites and mix for another 2 minutes. Add the lemon peel. The mixer speed is reduced to a minimum. Alternately add flour and milk, one third at a time, turning off the appliance from time to time to clean the walls of the bowl with a wooden spatula. Do not mix the composition in excess.

Pour half of the amount of composition into the pan and sprinkle the mixture with blueberries. Pour the rest of the composition on top and spread evenly. Make spirals with the tip of a knife from place to place, then decorate with the rest of the blueberries.

Bake for 40-45 minutes or until the cake is penetrated, the cake is ready if when it is pricked with a toothpick, it remains clean. Allow to cool in the pan on a wire rack for 15 minutes. Cut into 16 equal pieces. Serve hot or at room temperature.