New recipes

Dessert cake with white chocolate and raspberry jelly

Dessert cake with white chocolate and raspberry jelly

The first time we start jelly. In a stainless steel pan put the raspberries together with the sugar and water and let them boil for 4-5 minutes, then pass them with a vertical mixer. We pass the mixture through a sieve to obtain a seedless syrup. Separately hydrate the gelatin sheets in cold water, then squeeze the sheets well and put them in a bowl on a steam bath, add 2-3 tablespoons of raspberry syrup and mix until the gelatin dissolves. Remove from the heat and add the rest of the raspberry syrup, mix well. I covered with food foil a round casserole with a diameter of 24 cm, pour the jelly and shape it in the freezer until it hardens well.

Top: We cover with baking paper a cake shape with a diameter of 26 cm. We rub the soft butter with the sugar until it becomes frothy, then we add an egg and we homogenize, we add the second egg and we homogenize, we sprinkle a little salt and we add the vanilla sugar, at the end we incorporate the flour mixed with the baking powder. Place the mixture in the shape of a cake and level, shape into a preheated oven at 180 degrees, it is ready when it starts to brown slightly on the edges, it should not stay longer, the countertop should remain moist. We take it out of the oven and let it cool well.

Cream: Put hydrated gelatin in cold water. 400 ml sour cream with 30 g powdered sugar mix well until you get a firm cream. Chop the chocolate and put it in a stainless steel bowl, add 100 ml of sweet cream. Place the bowl on a steam bath and stir continuously until the chocolate melts. Remove from the heat and add the well-squeezed gelatin, mix well. Pour the chocolate over the whipped cream and continue to mix well at high speed.

Assembly: The shape in which we baked the top, we put food foil, we place the top over which we put half of the chocolate cream. Remove the raspberry jelly from the freezer and place it in the shape of a cake over the chocolate cream, spread the rest of the chocolate cream on top. Refrigerate for 3-4 hours. Then put the form in the freezer for 30 minutes

Chocolate glaze. Hydrate the gelatin sheet in cold water. In a bowl put the chopped chocolate over which we add the cream and place on a steam bath, stirring constantly until the chocolate melts. we fire. Separately put the milk on the steam bath and add the well-squeezed gelatin sheet, mix until the gelatin is diluted. Incorporate this mixture into the melted chocolate and mix well, let the mixture cool. Remove the form from the freezer and place the cake on a plate, pour the icing and sprinkle with chocolate chips. Decorate on top with chocolate chips and colored dragees. The next day is portioned with a knife passed through hot water.


Share This Post

16 comments:

Happy New Year with your loved ones. Happy Birthday

It looks great. Happy celebrations!

Is there any caramel on top? That I see myself blushing at him :-))
You will definitely be successful on Prajituria, you are a real good fairy for my kitchen :-p

Dear Miha, the cake looks gorgeous! I don't want to overshadow you these days, but maybe it's not too late to do something. I mean stealing pictures and recipes from you. Recipes I do not know if they took you, but the pictures for sure, because I recognized your pictures in a second! Here's what we were talking about
http://www.retete-prajituri.eu/prajituri_tosca_630.html. There are a lot of pictures there, I don't know which ones they belong to, Laura Laurentiu is very upset with them, you can leave a message on Facebook. I'm sorry if I made you sad :( Forgive me!

Ce zana, u r the ONE !! God, how wonderful you are, that I feel like crying when I know I have to start a diet. :) I wish you a new year full of health, accomplishments and understanding! Many kisses!

Happy Holidays and a New Year in which your wishes come true!
Happy Birthday!
PS. I wrote down my recipe with your will.

A better new year with as many achievements as possible. To be happy with your loved ones!

It looks great. A happy New Year with all your loved ones, many kisses from France.

It looks exceptional.
Happy birthday and everything you want to bring you 2011.

What a delicious cake you made.
I wish you all the best, a happy new year and a bespoke party.
Happy Birthday.

I'm inspired by your blog. from everything I've browsed on this big net. yours seems to me. closest to. our eating style.
HAPPY BIRTHDAY. and ... keep it that way.

Happy Birthday! with health and joy and many wonderful recipes in 2011!

Simple and heartfelt: HAPPY BIRTHDAY and HAPPY NEW YEAR!

May the New Year give you health, peace of mind and prosperity for you and your family! HAPPY BIRTHDAY !


Sunday dessert: chocolate and raspberry cheesecake

Beat 200g of biscuits in a whisk and mix with 50g of melted butter. Mix well and spread the maglavais in the cake pan. Let it cool a bit and during this time melt 100g of white chocolate over low heat.

Cosmia Bio products received the Voted Product of the Year 2021 distinction

After the chocolate cools down a bit, mix it together with 200g of cream cheese (Philadelphia type), 300g of cottage cheese and 100g of powdered sugar. Then add about 100g of raspberries (frozen in my case), mix lightly and pour over the cookie sheet.

That's all. Put in the fridge and wait patiently for at least 4 hours to harden.


Trio cake with raspberry cream, chocolate and mascarpone

Even now, a day away from our women's day: D. I brought you a refreshing and fragrant cake, a cake with yogurt and raspberry cream, light as a. It is a dessert with a tasty chocolate cream that abounds in the whole cake, in which we add the best candied fruits, but also raspberries and mashed strawberries. A simple genoise top, a delicate and airy mousse with a great vanilla flavor, a fruity raspberry cream and a milk chocolate icing. Ingredients countertop - Raspberry cream cake. Surprise them with a white chocolate cake with coconut and raspberry mousse, a delicacy worthy of a confectionery. It's not the easiest dessert to make, but the rich, light taste. It has a fluffy and slightly damp chocolate top and a fine, aerated raspberry foam. Let the creams cool in a cool place, then put them in the fridge until we decorate the cake. It was my sister's birthday cake and despite the fact that it has a raspberry cream (and we don't really like desserts with fruit inserts).

Homemade ice cream with chocolate, walnuts and candied fruit. An ice cream cake full of surprises: pieces of fried walnut and dark chocolate, candied shells. Raspberry pudding: 500 g raspberries 3 tablespoons sugar 3 tablespoons food starch.

Find silhouette of sleeping newborn baby Stock Images in HD and millions of other royalty-free stock photos, illustrations, and vectors in the Shutterstock. I can say it's the first cake I've made for my birthday. Remove the top from the fridge and pour the raspberry cream.


Dessert cake with white chocolate and raspberry jelly - Recipes

The quantities I use are slightly different from the original recipe,
because I wanted a bigger, fluffier countertop, not so sweet and not so cocoa: D

  • 5 eggs
  • 150 g sugar
  • 100 g flour
  • 50 g starch
  • 1 teaspoon grated baking powder
  • 20 g cocoa
  • 60 g unsalted butter

I used Milka with milk. I really like the cream,
but next time I make 2 Milka milk and 2 Milka bitter,
because only with milk beak, the cream is very sweet.


  • 400 ml whipped cream
  • 400 g milk chocolate
  • 75 g butter
  • some cinnamon (to taste)
  • 1 hand raspberry
  • 2 sheets of gelatin

I syruped the countertops with natural orange juice.
The original was with coffee and rum.
I also served the child, who doesn't like coffee or rum: D

Preheat the oven to 180 ° C. Separate the eggs.
Beat the yolks with the sugar until white.
Whisk the egg whites. Mix the flour with the starch,
cocoa and baking powder, and add to the yolks.
Add the butter at room temperature and lightly incorporate the foam.
Pour the mixture into a pan greased with butter and lined with flour /
or use baking paper.
Place in the preheated oven for a maximum of 25-30 minutes.
Leave to cool completely, then slice into three.

Bring the whipped cream to a boil. Remove from the heat, add the chopped chocolate, and stir until it melts.
swirl it through it from time to time, then refrigerate for many hours (8-10),
or even until the next day.


Remove from the fridge, add the butter at room temperature (soft-soft), some cinnamon, and mix. You will notice how the consistency of the cream changes, which somehow becomes fluffy.
It is a delicious cream and has several calories: D

Because I also put raspberries, I did a little differently.

I prepared raspberries (I heated some raspberries, in which I mixed 2 sheets of gelatin soaked in water and squeezed. Then I poured the rest of the raspberries and mixed), without sugar. The cream is very sweet.


I lightly crammed the countertop on the bottom of the bowl,
then I brushed it with orange juice.


I spread some cream on the counter, then added raspberries,


which I then covered with cream,
and on top I put the countertop and pressed lightly.


I put the second countertop, I syruped it with orange juice, I put the rest of the cream, covered with countertop number 3..syruptened again, lightly pressed,
covered, and left overnight in the refrigerator.


The next day I put it back on the plate, and I started to decorate it with whipped cream with some powdered sugar. I never use hardener.


On top I shaved the chocolate, and decorated with 2-3 strawberries, this color: P


This dome is very good! And the raspberry layer gives him the last kick: D


Laura, we kiss you, and thank you for celebrating another happy year of marriage and as sweet as your cake !! Muahh!


Seven Verrines

Dessert by the glass with classic cake or mousse-based compositions. One set includes 10 Verrines with the same composition.

& # 8211 Carrot Cake: top with carrots and nuts, cream cheese with lime and orange

& # 8211 Rose Red Velvet: red velvet velvet top, mascarpone cream with rose

& # 8211 Chocolate Tiramisu: biscuit syrup with coffee, chocolate cream, mascarpone cream

& # 8211 Berries Cheesecake: biscuit crust, cream cheese with white chocolate, cream cheese with berries

& # 8211 Strawberry Pavlova: meringue with strawberry compote, cream and fresh fruit

& # 8211 Fruity: raspberry mousse, raspberry jelly, white chocolate mousse

& # 8211 Irish: Bayleis mousse, crispy praline, dark chocolate ganache with whiskey

& # 8211 Exotic: mango mousse, exotic jelly, coconut mousse

& # 8211 Oriental: pistachio mousse, crispy pistachio, rose mousse

How to order:

Command: we invite you to send us your order at least 24 h - 48 h before.

Delivery: depending on availability, we can deliver cake orders and orders with a total value of over 150 lei. Delivery can be made between 10:00 and 18:00 Tuesday - Sunday. The delivery cost is 20 lei.

Lift: You always have the option to take your order from our Cake Boutique between 09: 30-19: 00 Thursdayuntil Sunday and 10: 00-17: 00 for the days of Monday Tuesday and Wednesday.


Ada's World




Thanks again to the wonderful Laura Sava for this delicious cake. everyone liked it. THANK YOU LAURA.

So, Bunu turned a few years old: D, so the event had to be marked by a sweetness, otherwise it couldn't be. I chose this recipe and I do not regret a moment. I didn't taste it, because my mother wouldn't let me: D, but the fact that everyone ate everything from the plate says something.

4 eggs
200 g Nutella
1 sachet of vanilla sugar
80 g flour
1 baking powder
80 g biscuits
80 g ground walnuts (I put unsalted hazelnuts, because I was lazy to break nuts: P)
300 ml fresh
300 g white chocolate
250 g soft butter
4 tablespoons raspberry jelly (I did not find, I took strawberry jam.)
4 tablespoons cherry jam (excluded! It was so little, I put the whole jar: D)
ornaments (flakes, stuff ..)


* heat the oven to 180 gr
* separate the egg whites from the yolks
* we make a melted Nutella cream at MO + yolks + vanilla sugar
* beat the egg whites and incorporate them into the cream
* add flour mixed with baking powder
* crush the biscuits and mix them with the ground walnuts - then add them to the composition
* beat 150 ml whipped cream and add it to the composition
* from the resulting composition, bake 4 sheets in the cake tray or in another tray, as I did
[I know, at this stage you slapped each other. but it's not my fault. Handle and recipe. :))]

Cream:
* Melt the chocolate on a steam bath and mix it with 150 ml of unbeaten whipped cream
* beat the mixture for 3 minutes
* gradually add the jelly and then the butter

Assembly:
# the first top is greased with cherry jam
# the second and third are greased with 4 tablespoons of cream
# the last one is covered with cream and garnished with what we have (flakes, streussel.)

I dressed him in whipped cream all around and then decorated him as he cut off my head. I made tandus from Sugus caramels, for which I am grateful to Geaninuta and. that's all .
It was delicious, all those who tasted it gave their word!: D

4 comments:

Wow, dear Ada, what a wonderful cake you made. :)
Happy, happy birthday!

I'm so glad you chose it, it's really a very tasty cake. I kiss you for the surprise: P

Laura, even though I may never have told you, you have long been in the top of my preferences. Which is why I chose to put the banner here - the world MUST know you :)
Thank you for the wonderful recipes and please don't stop. and the cake was much appreciated. I have one more in mind, the anniversary, but I can't reveal anything yet: D