Wheat: mix the egg whites with a pinch of salt. Add the sugar, mixing for another 1-2 minutes. Then gradually add, mixing after each one, the yolks mixed with the oil and milk. Incorporate the flour using a spatula and taking care not to leave foam.
Pour the mixture into a heart shape (22 cm) lined on the bottom with baking paper and greased with butter on the edges and put in the preheated oven at 175 degrees for about 30 minutes.
Remove from the oven, let it cool a bit then remove from the pan and put on a grill to cool completely. After it has cooled, cut the top in half.
Fruit jelly: we put the thawed fruits in a bowl on the fire together with the 2 tablespoons of sugar. Stir and simmer for 3-4 minutes. Mix the starch with a tablespoon of water then take a tablespoon of the hot amount and mix, then pour over the fruit and mix until it thickens.
Remove from the heat and set aside a tablespoon of this amount. Grease the first sheet of countertop with the rest and let it cool completely before putting the whipped cream.
Mix the whipped cream with the mixer first on the low stage and then on the highest stage, until we obtain the desired consistency.
If the jelly has cooled, put half the amount of whipped cream over the jelly.
Place the second sheet on the counter and syrup it with the fruit liqueur.
Top with whipped cream. We mix a part of the whipped cream with the jelly set aside to make some colorful mottos.
Refrigerate for at least an hour before serving.
Mmm how good it looks. Congratulations and happy birthday together!
How beautifully you spread the paste, I have to try marshmallows too, it looks really good.
That's right Anca, they work very well with marshmallows!
CAMY HAS GIVEN YOU A CAKE OF NOTE 10 CONGRATULATIONS IF YOUR LOVE REMAINS EVERYTHING AS FAR AS NOW. SWEET KISSES.
Thank you so much Mony! That will be "quotesnica". Sweet kisses!
Hi. I want to make this cake too, but I'm not very good at it. please tell me how to make a heart-shaped countertop. thanks
Hi Paula, for this cake I made the top in the shape of a heart, but if you don't have a shape you can make it in a normal tray and then cut it in the shape of a heart. there it shows you all the steps how to proceed.
dear Camy by chance I found the blog today and I wonder how beautiful they are all made by you. I would also have a question: where is this marshmallows? thank you very much and keep it up.
For the countertop: Crush the biscuits as finely as possible, put them in a bowl and add a tablespoon or two of cocoa. Melt the butter, pour over the biscuits and mix well. Then it is placed in the shape of a cake (with a diameter of 26 cm) lined with baking paper and pressed well. Put the form with the cookie sheet in the fridge until the cream is prepared.
For the cream: The cottage cheese is mixed with sour cream, sugar and vanilla sugar until well blended. Put the gelatin soaked in 100 ml of cold water for 10 minutes. Melt in a bain marie and allow to cool. In a bowl, whip the whipped cream and lightly incorporate it into the cream cheese with a spatula, stirring gently from the bottom up. At the end, add gelatin.
Mix 150 g of blueberries in a blender until they become a paste. Put less than half of the cream cheese in a bowl, add the blueberries and mix gently. Pour the plain cream cheese over the biscuit top, level it and add the cranberry cream cheese. Put 100 g of blueberries on top, then put the tray in the fridge for 3-4 hours.
With this recipe I participate in the challenge of February Dulce Romania, hosted this time by VIO.
90 gr sugar
60 gr flour
15 gr starch
20 gr cocoa
a pinch of salt
200 gr yogurt
150 ml liquid cream
75 gr sugar
1 1/2 teaspoons jelly
1 jar of cherry compote (720 ml)
180 gr white chocolate (Primrose)
6 tablespoons whipped cream
50 gr butter
50 ml Angelli liqueur (or brandy)
270 gr white chocolate (Primrose)
100 ml liquid cream
30 gr butter
Separate eggs. Rub the yolks with the sugar, and beat the egg whites with a pinch of salt and then add them to the yolks. Then add the flour, starch and cocoa, all sifted. Pour the heart-shaped top composition, lined with baking paper and put in the oven for about 10-12 minutes. The toothpick test is done.
Hydrate the gelatin in 150 ml of cherry compote juice, then dissolve it in a steam bath (it does not have to boil). Allow to cool. Mix the yogurt with the sugar, add the gelatin composition over the yogurt, then incorporate the whipped cream. Put the cream in the fridge for approx. 20-30 minutes.
Put the chocolate and whipped cream in a bowl on a steam bath and mix until the chocolate melts. Remove from the heat and add the alcohol. Allow to cool then incorporate into the butter rubbed the foam.
Put all the ingredients in a bowl on a steam bath and mix until the chocolate melts and blends perfectly. When it is ready, remove from the heat and let it cool a bit.
Cut the top in half, line the tray in which I baked the top, with a transparent foil, place the first slice of the top and syrup with the compote juice. Then pour the yogurt cream and put it in the fridge for about an hour, then remove and place over the cream a layer of pitted and well drained cherries. Pour the chocolate cream over them. Place the second slice of countertop in syrup, also with compote juice, and put it back in the fridge for another 2-3 hours. After the chocolate cream has hardened, turn the cake over on a plate, remove the transparent foil and then coat the cake with white chocolate icing and decorate as desired.
How to make TIRAMISU cake with blueberries
Make a strong coffee in which you put a few drops of liqueur and leave to cool. Beat the yolks with the sugar until they turn white. Put the bowl on a steam bath, pour the rest of the liqueur into a thin thread and mix until it thickens, about 10-15 minutes. Leave to cool.
Beat the whipped cream hard and lightly incorporate it into the mascarpone, from below. Let it cool. Carefully mix the yolks in the mascarpones and leave the cream obtained in the fridge.
In a cake pan arrange a layer of cream, add a few blueberries, a layer of biscuits that you quickly pass through the coffee and so on until you finish the ingredients, and on the last layer you put the biscuits. Put the cake in the fridge overnight. The next day, turn the cake over and garnish it with fresh fruit.
Many interesting old recipes can be found in the books in Bucătărescu Collection!
Pack of books Bucătărescu I only 70 lei & # 8211 7 titles!
An elegant cake with crispy top and fine cream from natural whipped cream and cream cheese. The interior is full of fresh strawberries, and the decoration of red fruits, flowers and macarons make this cake the perfect gift. The decor can be made in various colors and patterns.
Heart cake with blueberries and whipped cream - Recipes
Posted by Violet Postolache on December 27, 2017 in coffee recipes chocolate recipes cake recipes festive recipes festive cakes | Comments: 0
And because this campaign works under the slogan: "Yes, but first Poiana!", I come to confirm with all my heart that it is an exceptional chocolate, which behaves incredibly well either on countertops, baking or creams or glazes. So first Poiana, is on the first place on the list of priorities, because, isn't it, we all know that not every chocolate behaves properly, and you have often written to me either that you did not like the taste or that you the cream was cut, so that the icing did not come out. Well, with Poiana bitter with 65% cocoa, I promise you this will never happen!
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Tips and tricks: Learn how to make a heart-shaped cake in 3 steps!
Also from DivaHair you found a sensational recipe for heart-cake. And, as I promised, here's a second proposal: heart-shaped cake chocolate! What is special about this recipe? It's a puzzle cake, a delicious heart that you will assemble yourself! How? Read below!
patella: For this recipe you will prepare 2 cakes, one in a square tray and another in a round tray.
Ingredients for 1 cake:
6 tablespoons sugar
2 tablespoons cocoa
1 tablespoon breadcrumbs
160 g butter
100g grated chocolate
peel and juice from ½ lemon
Method of preparation:
1. Mix the yolks well with the sugar and cocoa, then incorporate the butter, rubbing continuously, then add the grated chocolate flakes. Pour the whipped egg whites, breadcrumbs, juice and grated lemon peel over the above mixture. Incorporate gently. Leave the tops in the oven for about 30 minutes.
2Take them out on a napkin and let them cool, then cut the round worktop in half. Match them as in the picture below. You are a little artist!
3. On top you can pamper it with a generous layer of whipped cream and candy, or with chocolate and raspberries or whipped cream and pineapple. How do you like it! Here's what heart-cake you have specially prepared!
Framed lime cake
To prepare the filling,
combine 1 teaspoon lime peel, ¼ cup lime juice and milk in a bowl
small, stirring until incorporated. Cover with plastic wrap and leave
cool the mixture for about 3 hours.
Preheat the oven to 170 ° C.
To prepare the cake, grease
the bottom of 3 round trays with a little butter, then place the parchment paper, grease it
and on it with a little butter and press 1 tablespoon of flour.
Mix well in a bowl until incorporated 2
cups of flour, 1 cup of sugar, baking powder and ½ teaspoon of
Then combine the oil with 1/3 cup lime juice, 3
tablespoons water, 1 teaspoon lime peel, lemon extract and egg yolks
egg in a medium bowl, stirring with a whisk. Add the oil mixture over the
oil the flour and mix with a mixer at medium speed until smooth.
Place the egg whites in a large bowl and
beat them with a mixer at high speed until they become frothy. Add the cream
continue stirring the tartar until incorporated. Gradually add 30g of
sugar, 1 tablespoon at a time. Gently mix a quarter of the mixture
the egg white with the flour and then gradually add the rest of the egg white mixture.
Divide the composition evenly between the 3 trays
prepared and bake them in the hot oven for about 20 minutes. He leaves
cool it for 10 minutes on a wire grill and then take them out of the trays and
leave to cool completely on the wire rack.
To prepare the glaze,
combine 3 tablespoons sugar and 2 tablespoons lime juice in a small bowl of
glass. Put it in the microwave for 30 seconds or until
the sugar dissolves. Allow to cool completely and mix with
To assemble the cake, place
the first sheet of cake on a plate lightly spread half of the filling,
place the second sheet of cake, the rest of the filling, followed by the third sheet.
Spread the icing over the entire surface of the cake (including the edges). it
garnish with mint, blueberries, and slices of lime peel - of course optional.
Keep the cake covered in the refrigerator for up to 3 days.
Method of preparation
Heart cake with whipped cream, almonds and strawberries
It consists of: walnut top, vanilla cream, wrapped in whipped cream and decorated with ground almonds
Strawberry and whipped cream cake
1) Beat the egg whites well, beat the egg yolks with the sugar and lemon peel, add half