Traditional recipes

Dessert trio cake with raspberries, chocolate and mascarpone

Dessert trio cake with raspberries, chocolate and mascarpone

Melt the butter in a saucepan over low heat. Grind the biscuits in a blender, put them in a bowl and then pour the butter and mix until you get a homogeneous composition. Put a form with detachable walls (or an adjustable cake ring) on ​​a plate (diameter 20 cm) and pour the biscuit composition, then press it with a straight-bottomed glass. Put the top in the fridge and in the meantime, prepare the cream.

Heat the milk to near boiling point. Turn off the heat and add the chopped chocolate and mix well and let it cool.

Mix the mascarpone cream with the sugar. Take 200 g of this cream and mix with the cooled chocolate cream. Mix the whipped cream. Incorporate 100 g of whipped cream into the chocolate cream.

Put 10 g of hydrated gelatin in 50 ml of water. Add the gelatin (previously melted on a steam bath) over the chocolate cream and mix lightly until the composition is homogeneous, then pour it over the biscuit top, level and leave to cool.

Mix the remaining whipped cream with mascarpone cream, divide it into 2 pots, putting 2 extra tablespoons in the bowl in which you will make the white cream, because when you add the raspberries over the pink cream, it will increase its volume.

Add a few drops of red dye over the mascarpone cream and mix well. Add the raspberries and mix gently.

Put 10 g of hydrated gelatin in 50 ml of cold water. Add the gelatin (previously melted on a steam bath) over the raspberry cream and mix gently. Pour the raspberry cream over the chocolate cream, level and let the plate cool.

Put 10 g of hydrated gelatin in cold water. Add the gelatin (previously melted on a steam bath) over the white cream and mix lightly, then pour the white cream over the raspberry cream, level and leave the cake in the fridge for a few hours, preferably overnight.


When the cream has hardened, remove the cake ring. Before unwinding the cake ring, carefully pass it around with a knife to peel off the edges.

Heat 50 ml of liquid cream until boiling point, add the chopped chocolate and mix until you get a homogeneous cream. Let it cool a bit and pour it over the cake, letting it flow easily over the edges. Decorate according to your imagination.

Let the cake cool for a few hours and then serve.




I saw this cake at Jamila's and prepared them for my birthday. This cake with mascarpone and fruit was the star on my husband's birthday. If we used raspberries, strawberries and blueberries for this cake, you can replace these fruits, if there is one. Tiramisu cake with chocolate or chocolate cake without baking, tell him how….

Chocolate cake with raspberries HAPPY BIRTHDAY Elephant. The chocolate and raspberry cheesecake recipe is ideal when not…. I present you the cake drilled with strawberries and delicious mascarpone cream with whipped cream.


Bavarian cake


The decoration of the cake can be different depending on the season and the availability of decoration elements (fruits, chocolate decorations).

Price for cake decoration with 1 floor-160 lei / labor (up to 2 figurines).

Price for cake decoration with 2 floors - 200 lei / labor (up to 3 figurines).

Cake decoration price with 3 floors-230 lei / labor (up to 4 figurines).

The additional figurines are calculated 50 lei / piece / labor.

Decor with 2D edible print: 130 lei.

Decor with inedible print: 80 lei.

For the price of the decoration for cakes larger than 3 floors, ask for the price at: 0730 449 620

* The images of the products are for presentation, the shades used for the models are indicative and can vary the cakes and the figurines are made by hand, therefore they can vary as representation the food coloring is soluble and can color the tongue / hands, it is recommended to consume with caution.

** The price of the decoration is calculated per labor, its weight enters the price / kg.

*** ATTENTION: our products contain allergens!

Allergens: eggs, milk, gluten, peanuts and derived products, soy lecithin, nuts (nuts, hazelnuts, pistachios, nuts)

NOTE - TRANSPORTATION AND DELIVERY

The transport within Bucharest is 35 RON (refrigerated transport) and can be ensured depending on the availability for any product delivered by Art Dessert representatives.

Please check the availability of transport with one of our consultants.

The transport in the areas adjacent to Bucharest county is 85 RON (refrigerated transport) and can be provided depending on availability

The transport to other cities is calculated according to the coordinates of the order and is communicated to the client by our consultants by email.

ART DESSERT provides FREE refrigerated transport in Bucharest, for orders with a value higher than 1500 lei.


Dessert trio cake with raspberries, chocolate and mascarpone - Recipes

34 comments:

oh how beautiful they are !! I've never made muffins with mascarpone, look what a good idea you gave me, thank you !!

a wonderful recipe, I think it's super tasty!

Nicole, with mascarpone they are very tasty and fluffy, I refrained and ate only three. and I have to run to lose weight, not to mention kg.
Many kisses !

Alison, they are delicious, especially with the bitter cherries and the syrup in them.
Many kisses !

Very nice. I can finally enter your blog. A nice evening.

Absolutely wonderful and perfect!

Daniela ff successful and I think tasty)))
I made the parjiturica with light apples :) soon

wow but they are amazing !! very good!

Thanks, Little One! There were other people who had problems not being able to enter, because there was something from their computer. Many kisses !

Thanks, Anca! I hope you liked the apple cake. Many kisses !

Thank you, Mariana! Kisses and have a nice evening!

Thanks, Federica! A kiss.

how good they are. is there another one for me? & # 39. hihhiii. a good evening

Sure, Alina. I am happy to offer you one with cherries, as they are much tastier. Kisses and have a nice evening!

A delight! Superb! I really like your shapes * - *!

Cuscra, I made the beauties with the shapes bought in the offer. hi, hi. only with offers I brag ..

If you catch another offer, take one for your cousin. :)) I promise to make cakes in the summer when you come on vacation. :))

Thanks Julia! And I'm very excited about the shapes, so I can make appetizers with them, not just sweets. Kisses and have a good day!

Cuscra, what made me laugh. I'll take my darling, if the offer appears for sure. like these, for example, they were both in the same box, so I caught them in flight and conveniently.

daniela looks great.
I still have a problem with your blog opening very hard I do not know if it's just me the problem or others.
PS I offered you a prize I don't know if you received my comment. Kisses

Yamm, yamm. I die for whatever the cheese contains, I respect. mascarpone. Many kisses.

P.S .: And on the day when I was trying to tell you that prizes were waiting for you, my blog was blocked on my blog several times ... I don't even know if my comment was posted.

Miha, the comment has been posted. as I make a waste of time, I collect all the outstanding prizes. I was also loading a bit hard last week, but I deleted something, which I think was slowing down and now I have no problems. Kisses and nice weekend!

Dear Danutza, I really like these sweet wonders of yours :)). yes & # 39 tell me please how to measure those 65 grams of milk ?!
. did you want to write ml ?! : P
I kiss you, I do them today anyway :)

Laura, I measure them all with a scale, I have a scale that measures from one gram to 5 kg, so there are grams not ml.

. yes, I thought you did: P. yes & # 39 's not bad, because I approximated them in ml. and trouble came out. :)))
Right now I'm posting them on the blog, so thousands of thanks and kisses from my boys :)
When the fast ends, I take a turn: P

good moms must be. congratulations !!
a kiss Enza

Thank you Laura and I'm glad you liked it. However, in ml or g, there is not much difference because the milk is liquid and disappears quickly. I come to visit to serve a fresh muffin. Many kisses !

Thank you, Enza! They are delicious! A kiss!

Very nice. I stole one.

Sarah, there was someone else who said he couldn't come in, but he had something on his personal computer. I hope it's not from the blog. I received the message, but it's like I put the prize. I'm going to look back. it was an award from Elena and you, that's what I remember. (offf, my old women. that I started to forget.


Dessert trio cake with raspberries, chocolate and mascarpone - Recipes

CAKE WITH NUTELLA CREAM AND MASCARPONE

Have you read what is written in the newspaper?
Santa Claus, great cook,
It didn't fit on the chimney with the cake.
How to lower the belly? To do sports?

INGREDIENTS

  • 33 biscuits
  • 500 gr mascarpone
  • 400 gr nutella
  • 200 ml liquid cream
  • 300 ml milk

for decoration

  • 50 gr white chocolate
  • kinder chocolate, kinder chocolate eggs, kinder good, schoko bons kinder candy.

WORK PLAN cake with nutella cream and mascarpone

  1. To prepare the cream, mix the whipped cream until firm. In another bowl, mix the mascarpone with nutella, using a silicone paddle. Lightly incorporate the whipped cream and mix well with a spatula.That's it, I got the cream, a cream that is very easy to make and absolutely delicious. It can be used successfully in other cake or cake recipes, so it is good to keep the recipe.
  2. we pass each biscuit through milk, then we place them on a plate. 11 biscuits for the bottom layer. Cover with a third of the cream. Then we put the next layer of biscuits (soaked in milk), another layer of 11 biscuits and then another layer of cream. Place the last layer of biscuits and cover with the remaining cream. Melt 50 gr white chocolate on a bain-marie and pour thin layers along the surface of the cake with a posh or directly with a teaspoon.
  3. I left the cream and the white chocolate decoration in the fridge to harden, then I decorated it with various chocolate sweets from Kinder. I thought this cake could be the joy of children, with Kinder sweets and biscuits soaked in milk, not coffee.
  4. The cream is divine. I highly recommend it to nutella lovers and not only & # 8230
  5. Enjoy the cake with nutella cream and mascarpone!

Cristina's world

When I bought the shapes for the stuffed walnuts, I also bought the shapes for the combs (I knew them as cookies when I was little). I kept trying recipes but I never got to take pictures. I posed for this recipe because you said she was who knows what star. They didn't come out the way I did. They couldn't help it because that recipe I'm looking for has ammonia and lard in it. However, this recipe deserves to be included among the recipes that deserve to be remade because the combs turned out very good.
The recipe is taken from the blog Din bucataria mea.

Ingredient:
- 75 g butter
- 2 eggs
- 2 tablespoons sugar
- 100g flour (I added another 30 grams because the composition was too soft and the honeycombs stuck to the shape)
- 1 tablespoon baking powder
- 100 ml liquid whipped cream
- 1 vial of vanilla essence
- a pinch of salt
- oil for greasing the form
In a bowl I put a lot of butter, eggs and sugar. With the help of a mixer I turned them into a creamy and homogeneous composition.

I mixed the flour in a bowl with the baking powder and salt and then I added it to the composition with eggs.

After the flour was incorporated, I added liquid cream and vanilla essence. I continued mixing for another two minutes.

I greased the form with oil and then I heated it a little on the eye from the stove. I kept the fire small at all times.

In the hot form I put with the help of a small teaspoon heaps of coca. I put the form on the stove, over low heat, for a minute on one side and another minute on the other side. In the first phase you have to check faster, to adjust if the baking time is needed, but after the first two rounds you will already know how much to leave the combs to bake.
Do not forget to grease the inside with oil from time to time. Keep in mind that the shape is hot and do not use plastic or hair brushes for lubrication because they melt. I greased it with a spray of cooking oil. The oil must not float in the form, so it must be greased in such a way that we do not put too much oil. The combs must be golden, not black!

For example, I noticed after the first two rounds that my combs disintegrated when I opened the form, therefore I added a little more flour (about 30g) to thicken a little crust. The cake must be fluffy, like a foam-cream, so don't overdo it with flour if you have to add flour as I did.

The combs then came out very beautiful and I had no problems with them.

I didn't make any special cream to stick the honeycombs two by two. I bought a jar of chocolate cream with hazelnuts and ready.

These honeycombs keep their shape very nicely, they are tender and delicious. If you want a recipe for soft and fluffy combs then this is not the recipe you are looking for. I'm looking for that recipe too, so if you know any, please tell me.
A few more pictures and I leave you alone:


Black beer cake

Outside it's summer all right, my favorite season, with evening walks in the park, hours spent on terraces with green gardens for juice, coffee or beer.

This week I thought about putting the beer in the glass on the plate. I felt like an atypical dessert again, which combines opposite tastes, but which makes you ask for the second portion.

For the counter I used a small glass of black beer, 180 milliliters, 120 grams of butter, 50 grams of chocolate with 75% cocoa, 40 grams of cocoa, 200 grams of flour, 170 grams of sugar, 1 egg, 125 grams of yogurt, a teaspoon of baking powder and a pinch of salt.

First I melted the butter, then I added the beer and chocolate pieces, I mixed well on low heat until the chocolate melted, then I added cocoa and I mixed vigorously with the whisk, until I obtained a homogeneous cream, then I left it to cool.

Separately, I mixed the egg with the sugar, until I got a foam, then I added the yogurt and I mixed for another 2 minutes. I added the beer mixture and mixed.

In a large bowl I mixed the dry ingredients: flour, baking powder and salt, I sifted them and gradually incorporated them into the beer dough, using the mixer on low speed.

I prepared the 18 cm tray with baking paper and poured the composition. I baked the countertop in the preheated oven at 180 degrees for about 40 minutes. I used the toothpick test to make sure it was baked in the middle.

After it was baked, I turned off the heat and left it on the heat for another 10 minutes, after which I transferred it to a wire rack to cool well before slicing it.

Between these slices of delicious countertop, I chose to put a kind of white chocolate mousse with mascarpone. It is a fine and airy cream, which fits well with the intense taste of the countertop. I used a 300 milliliter cup of liquid cream, which I mixed with 2 tablespoons of powdered sugar until it thickened a little. Then I added 250 grams of mascarpone and mixed. I melted 100 grams of white chocolate on a steam bath, left it to cool for 2 minutes, then quickly incorporated it into the cream.

Until the countertop cooled completely, I made a syrup of 150 grams of fresh raspberries, 2 tablespoons of sugar and 50 milliliters of water. I first put the water and sugar on medium heat, then I added the raspberries and stirred constantly, grinding the raspberries.

I kept it on the fire for about 5 minutes, then I strained it and left it to cool a bit.

In the meantime, I sliced ​​the top and then syruped it. To syrup evenly, I used a spray container.

Between the 3 slices on the counter, I put white chocolate mousse.

And because I was still in the fridge and I came across it at the last second, I melted some chocolate and tricked the cake a little on top.

Of course I decorated with fresh raspberries.

The intense taste of the top, the fine mousse and the freshness of the syrup made this cake a festive dessert.

Text & Photo: Christmas aura

Bake-Up Artist

*Some of the dishes used by Aura Crăciun are part of the Casual Cook range, available in Auchan and on eMAG.


Mini tarts with raspberries and white chocolate

* The images of the products are for presentation, the shades used for the models are indicative and may vary.

** Food coloring is soluble and can stain the tongue / hands, it is recommended to consume with caution.

*** ATTENTION: our products contain allergens!

Allergens: eggs, milk, gluten, peanuts and derived products, soy lecithin, nuts (nuts, hazelnuts, pistachios, nuts)

NOTE - TRANSPORTATION AND DELIVERY

The transport within Bucharest is 35 RON (refrigerated transport) and can be ensured depending on the availability for any product delivered by Art Dessert representatives.

Please check the availability of transport with one of our consultants.

The transport in the areas adjacent to Bucharest county is 85 RON (refrigerated transport) and can be provided depending on availability

The transport to other cities is calculated according to the coordinates of the order and is communicated to the client by our consultants by email.

ART DESSERT provides FREE refrigerated transport in Bucharest, for orders with a value higher than 1500 lei.


Tort BetElly

Price for cake decoration with 1 floor-160 lei / labor (up to 2 figurines).

Price for cake decoration with 2 floors - 200 lei / labor (up to 3 figurines).

Cake decoration price with 3 floors-230 lei / labor (up to 4 figurines).

The additional figurines are calculated 50 lei / piece / labor.

Decor with 2D edible print: 130 lei.

Decor with inedible print: 80 lei.

For the price of the decoration for cakes larger than 3 floors, ask for the price at: 0730 449 620

* The images of the products are for presentation, the shades used for the models are indicative and can vary the cakes and the figurines are made by hand, therefore they can vary as representation the food coloring is soluble and can color the tongue / hands, it is recommended to consume with caution.

** The price of the decoration is calculated per labor, its weight enters the price / kg.

*** ATTENTION: our products contain allergens!

Allergens: eggs, milk, gluten, peanuts and derived products, soy lecithin, nuts (nuts, hazelnuts, pistachios, nuts)

NOTE - TRANSPORTATION AND DELIVERY

The transport within Bucharest is 35 RON (refrigerated transport) and can be ensured depending on the availability for any product delivered by Art Dessert representatives.

Please check the availability of transport with one of our consultants.

The transport in the areas adjacent to Bucharest county is 85 RON (refrigerated transport) and can be provided depending on availability

The transport to other cities is calculated according to the coordinates of the order and is communicated to the client by our consultants by email.

ART DESSERT provides FREE refrigerated transport in Bucharest, for orders with a value higher than 1500 lei.


Cakes

Fresh tops with walnuts, milk chocolate cream and delicate raspberry mousse, because. love passes through the stomach.

Because everything is in love, this delicate cake with chocolate mousse, lemon cream and raspberry jelly must be shared with the loved one.

As in a perfect pair, we brought together the strawberry mousse and dark chocolate, to celebrate the moments of love.

Fine and airy, light as a cloud and sweet as a beautiful summer day, pavlova is a classic that knows how to highlight any meal.

Chocolate waves in various colors, for different tastes.

We don't even have words for this wonderful cake, a tribute to Bronte's pistachio!

Black forest, black forest, black forest. the same sublime combination of cherries with chocolate and whipped cream, in various languages ​​of the world.

Like a fluffy cloud, but sweeter and more fragrant, with a subtle interweaving of almonds with peach.

As simple as it is decadent, a broader interpretation of chocolate strawberries.

Slightly sweetened dessert, fine and delicate, like a sunny autumn day.

A combination that is always surprising, sweet, sour, creamy, will never disappoint. Although it is pink, it can conquer any male representative.

When I created this cake, I had only one thing in mind: chocolate!

I took the indispensable carrot cake and gave him festive clothes, so you can share it with your friends.

A cake with a classic look, full of chocolate and cocoa, balanced by the sour taste of cherries.

As in the old days, a classic cake with 3 white tops, refreshing fruits and lots of whipped cream.

A product without baking, with a lot of slightly exotic aroma given by the mango fruit, subtle balance given by the dark chocolate and the texture given by the almond flakes and digestive biscuits.

Cheesecake with cold preparation, fluffy, fine with a sweet and sour topping of berries.

A slice can take you to heaven and back! A dessert without any compromise!