Traditional recipes

Cheesecake with slit cream

Cheesecake with slit cream

Let's start with cream preparation 2 because it has to be cooled.

In a bowl, mix the yolks with the sugar + vanilla sugar + flour + starch. Gradually pour ½ from the slot and mix well. The rest of the slot is set on fire. When the crack boils, add the yolk mixture. Stir constantly over low heat until it begins to thicken. Let it cool and start with the countertop and cream 1.

Top preparation: Wash eggs well and separate. Beat the egg whites with a pinch of salt, then add the sugar and froth. Over the beaten egg whites, add the yolks one by one. Add the oil, pouring little by little. Mix the flour with the baking powder and cocoa and put it, gradually, stirring from the bottom up. Then the rum essence is added. In a tray, in which I put baking paper, pour the composition and put it in the oven. The oven was preheated. Leave it in the oven for about 20 minutes on low heat, do the toothpick test before removing the top. After removing the top, peel off the baking paper and let it cool.

Preparation of the cream 1: Rub the butter, which has been left at room temperature, together with the sugar and vanilla sugar. Then add the cheese, lemon peel and mix very well until it becomes like a cream.

Assembly: Countertop - cream 1- cream 2 Cool and cut to taste.

It is a very cool dessert. Good appetite!




Cheesecake and dulce de leche

I made the cake with cheese and dulce de leche and I didn't even get to eat more than one slice. I shared it with friends and everyone asked for the second portion and I didn't escape until I shared the recipe.
Dulce de leche or dulceţă de latte in Romanian is a kind of caramel cream, the delicious result of condensed milk. In order to obtain a canned leche de leche, Adi has already written the steps in this article. I recommend that you prepare it the day before.

Top: 350 gr biscuits, 150 gr melted butter, 2 tablespoons sugar

Cream: 800 gr spreadable cheese (cream cheese), 60 gr sugar, 1 can of 500 gr dulce de leche (recipe here), 150 gr cream, 3 eggs, 1 teaspoon natural vanilla extract, 4 tablespoons flour

All ingredients preferred at room temperature.

Grind the biscuits in the food processor as finely as possible.

Add melted butter and sugar and mix. If you do not have a food processor, crush the biscuits with the blender.

Place the mixture in a 23 cm tray, level the base and form the walls. To obtain a uniform countertop, a flat glass is used, resulting in a right angle between the walls and the base. Put in the freezer until the cream is ready, about 5-10 minutes.

Preheat the oven to 170 degrees. For the cream, mix the spreadable cheese for 1 minute, then add the sugar and mix well. For the next step, incorporate ¾ canned leche, followed by cream, vanilla extract and flour. At the end, add the eggs one by one, stirring after each one, until the cream is homogenous.

Put the cream on the counter and bake for about 55 minutes at 170 degrees. In the middle it should tremble a little, not be stiff. If it browns on top, you can cover it with aluminum foil.

It will grow a little and if it cracks, it's not a bath. Once cooled, it will leave and you will have a flat cheesecake. Allow to cool completely. Heat the rest of the dulce de leche (put the can in a saucepan with water and put on medium heat), so it will be easy to spread over the cheesecake. Add the dulce de leche layer and refrigerate for at least 3 hours.


Cheesecake, dark chocolate mousse and raspberries

If they are still in season and the market is full of them, we should make the most of these small but healthy fruits, full of vitamins and nutrients, anthocyanins, having astringent, antibacterial and many other properties!

I think the classic combinations work best, so I don't even think much about what to do with them, they go great with chocolate and dairy products, which is why today I made a cake with cream cheese, chocolate mouse and raspberry. Fine and fluffy top with an intense cocoa taste, the classic cream cheese for cakes and pies but also the 2 chocolate and raspberry mice were enough for a brilliant cake with a refreshing summer taste.

It goes very well in round shapes, in case you want to prepare it for a name day or for a festive dinner with family or friends.

Other cakes you can try:

Necessary ingredients

For the countertop:

  • 125 g butter
  • 160 g caster sugar
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 2 medium eggs
  • 120 g white flour
  • 35 g of good quality cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 125 g Greek yogurt with 10% fat
  • 60 ml of hot water

For cream cheese

For the chocolate mouse:

  • 300 ml whipped cream
  • 30 g powdered sugar
  • 100 g dark chocolate with 70% cocoa
  • 5 g gelatin

For the raspberry mouse:

  • 200 ml cream for cow's milk cream
  • 50 g powdered sugar
  • 300 g raspberries
  • 100 g caster sugar
  • 50 g of good quality white chocolate
  • 10 g gelatin

For the white chocolate mirror icing:

How to prepare the countertop, you can find it here and it is exactly the same as for the blueberry mouse cake, cream cheese and dark chocolate mirror icing.

We put the obtained top in a form and let it cool.

The preparation step by step described for cream cheese here.

We keep 2-3 tablespoons of the whole cream cheese for garnish and we put the rest of the cream on top, level it again and let it cool.

While the cheese cream top is cold, prepare the chocolate mouse.

How to prepare dark chocolate mouse:

Bring 100 g of cream to the boil, add the chocolate and hydrated gelatin, leave for 2 minutes and then mix until the composition is homogeneous. We leave it to temper. When it reaches room temperature it is a sign that we can start whipping cream.

Using a food processor, beat the cream until it leaves slight waves on the surface, add the powdered sugar and continue beating until it hardens.

Put the cream in 3 slices over the chocolate composition and mix lightly with a spatula after each slice.

Pour the mouse over the cheese and let it cool again.

Preparation for raspberry mouse:

We hydrate the gelatin in 30 ml of water for 10 minutes.

Put the raspberries together with the sugar in a saucepan and simmer for 5-6 minutes, then pass them through a sieve to remove the seeds, add the hydrated gelatin and chocolate, mix until it melts. Let cool, stirring every 5 minutes. When the composition is already cold and acquires the consistency of cream, it is a sign that cream can be prepared.

Using a food processor, beat the cream until it leaves light waves on the surface, add the powdered sugar and continue beating until it hardens, just like with the dark chocolate mouse.

We take a third of the amount of cream and add it to the raspberry composition, mix gently enough to incorporate and do the same with the other two thirds.

Pour the raspberry mouse over the chocolate mouse, level with a spatula and let it cool again.

How to prepare the white chocolate mirror icing can be found here.

After the raspberry mouse has hardened, we put the mirror icing, pour it gradually, layer by layer and try to cover as evenly as possible the entire surface of the cake and put it in the fridge for 20 minutes, then portion.


Cake with cottage cheese and currants

Boil the milk with salt. Add the semolina and cook once more. Take the pot off the heat. Stir the semolina for 10 minutes until it swells and allow to cool.

Separate the eggs. Wash the currants and remove from the bunch. Wash the lemon, wipe and cut in half. Grate the peel in half and squeeze both halves of the juice.

For the dough, mix the butter well with the sugar, vanilla and lemon peel. Gradually add the yolks and semolina, then mix the resulting composition with the cottage cheese.

Grease the form with oil. Preheat the oven to 180 ° C (160 ° C with fan or step 2-3). Add the currants over the dough. Whisk the egg whites and pour over the currants. Mix the flour with the baking powder, sift on top and mix everything carefully.

Pour the dough into the mold and smooth. Bake for 50-60 minutes in the oven. Allow the cake to cool for about 10 minutes. Remove from the pan and leave to cool on a cake rack.


Fanta Cake - Do You Remember It?

Fanta cake it is an elegant-looking dessert, very tasty and attractive for children, due to its intense color.

It is most often prepared with Orange Slit, but you can use any other flavor. To be healthier, instead of Fanta, you can use natural orange juice.

Fanta Juice Recipe Cake