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Cream cheese and peach cake (recipe no. 800)

Cream cheese and peach cake (recipe no. 800)

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For the countertop, fry the yolks with warm water, adding 100 g. of sugar and vanilla sugar, stirring vigorously, until a creamy composition is obtained. Separately beat the egg whites with the remaining sugar and then pour lightly over the above mixture, stirring gently, until the two compositions are homogeneous. Add the sifted flour with the baking powder and cocoa powder, stirring gently until all the ingredients are incorporated. Pour the composition into a cake tin lined with baking paper, leaving to bake in the preheated oven over medium heat for approx. 40 minutes. After passing the toothpick test, remove the puddle from the oven, leave it to cool, then cut it into three horizontal sheets.

For the cream mix cream cheese, cottage cheese, sugar, vanilla sugar, egg yolks, lemon peel.

Meanwhile, melt the sugar in a kettle, then quench with the juice from the compote and leave to boil until a syrupy liquid is obtained. The cooled tops are syruped, then placed in a cake tin with a removable ring, a layer of cream, pieces of peaches are added, then a new top, another layer of cream, other pieces of peaches are added and covered with the last wheat. Cover with a layer of cream and let cool for approx. 60 minutes.

Meanwhile, caramelize the sugar for the ornaments, and pour it into a thin thread on a sheet of parchment greased with a little oil. Whip the cream quickly until it hardens, then put it in a saucepan, then start decorating the cake to taste.

Good luck and good luck!

For the Seas and Marines: Biscuit cake, yogurt cream and peaches

We quickly pass the biscuits through the syrup. Place the syrupy biscuits in the shape of a cake with detachable edges.

Mix the sweet cream for the whipped cream together with the sugar until it starts to become firm. Add the well drained yogurt and mix. Be careful, the yogurt must be at room temperature, not directly from the refrigerator.
Put the vanilla bean seeds and mix well. Prepare the gelatin according to the instructions on the package, add it to the cream and mix vigorously so that it is evenly distributed throughout the composition. Gelatin is not added hot to the cream!

Cut the peaches from the compote into cubes and incorporate them into the cream. Pour the cream over the biscuits and level. Refrigerate to harden.

We mix the remaining syrup and peaches with a vertical blender and in the resulting composition we add the prepared gelatin according to the indications on the package. Pour the jelly over the cream and put it back in the fridge to harden.

Ingredients homemade pretzels with salt & # 8211 Serbian savory pretzels

  • 800 grams of type 550 flour
  • 300 ml of warm water
  • 200 ml of warm milk
  • 100 ml oil
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 14 grams of granulated (dry) yeast or 40 grams of fresh yeast

For finishing:

Preparation of Serbian salted pretzels & # 8211 homemade pretzels with salt & # 8211 dough

Before we get to work, I must specify that in the original recipe it was indicated to use a mixture of flours, namely 300 grams of flour type 400 + 500 grams of flour type 550. Because flour type 400, rougher than granulation, it is quite difficult to find in our country, I allowed myself to use only type 550 flour, which we find almost everywhere, being suitable for pastry.

If you are traveling through Serbia, know that type 400 flour is the one on the right, sold under the name Ostro brašno (rough flour in Serbian). I tell you that I did not notice any big differences when I used this flour mixture.

1. All the ingredients went in the bread machine, starting with the liquids and continuing with the solids. She, the car, struggled as long as I enjoyed a coffee. If you choose to work the dough by hand, first dissolve the yeast and sugar in a little warm milk. Add a tablespoon of flour to the total amount. Leave the yeast to act until it is full of puddles, well swollen.

2. Add the flour to a large bowl and mix with the salt. Mix the activated yeast with the remaining milk and water and pour it into the middle of the flour, incorporating with a wooden spoon. Gradually add the oil and knead vigorously for 10 minutes. The dough should be non-sticky but not too hard.

3. Grease a clean bowl with a little oil and shape a ball of dough. Place in a bowl, cover with foil or a clean towel and leave in a warm place until it doubles in volume. As you can see in the second picture, he almost filled the bowl. This can take 30 minutes if it's hot, or even more than an hour if it's cooler in the room.

How to prepare the salty mixture for homemade pretzels with salt?

4. Put the flour in a bowl (the 3 tablespoons recommended for finishing). Add 1 teaspoon of salt and water, gradually, mixing well. We need to get a composition the consistency of pancakes.

How to make homemade pretzels with salt & # 8211 Serbian savory pretzels & # 8211 modeling

5. It is time to turn on the oven and set it at 240 ° C, static. On the lightly greased work surface, turn the dough upside down and divide it into 20 to 24 equal pieces. I made 24. Each piece is rolled into a long & # 8222string & # 8221 (approx. 40-50 cm) with a diameter of 8 mm & # 8211 1 cm. If you shape the dough thicker than that, some chubby pretzels will come out, it also depends on how you like it.

6. The "string" of dough obtained is folded in half and twisted.

6. Grasp the twisted ends and turn them upside down, perpendicular to the pretzel loop. Pass under it, at a distance of 3-4 cm from each other and press lightly to stick. Finish the shape of the pretzel, enlarging the three spaces. I say the holes in the pretzel: P! There seems to be some talk of the spirit about this hole.

How to make homemade pretzels with salt & # 8211 Serbian savory pretzels & # 8211 baking

7. Place the pretzels in a tray covered with baking paper. Attention, my tray is very large, it is 60 x 48 cm, in an ordinary tray there are not too many in a tray. Leave it for another 5 minutes at the kitchen temperature, when it is very hot, the oven being hot. Then grease with beaten egg, with a pastry brush and put in the oven (preheated to 240 ° C), at a medium height.

8. After 10 minutes, our homemade pretzels with salt start to brown, at first more shy.

9. Now remove the tray from the oven and sprinkle the pretzels with the salty mixture prepared in point 4. It goes very well with the spoon, as we pour a icing describing zig-zags.

10. Put the tray of homemade pretzels in the oven again, for another 4-5 minutes. As the oven is still heated to 240 ° C, this time is enough for the salty mixture to dry and the exposed part of the pretzels to brown. When I'm ready, it looks like in the picture below.

Serve homemade pretzels with salt & # 8211 Serbian savory pretzels

Allow the pretzels to cool, they are good to eat from the slightly warm stage. As long as you can hold them in your palm, don't fry them, who do you think lasts longer? : P

Then, I put a few pieces in a beautiful bowl and went, with them all, to someone dear to us, who appreciated them as much as we did.

"Napoleon" cake with vanilla cream and caramelized apples!

"Napoleon" cake is a very soft, fine, creamy and incredibly tasty dessert! Every housewife must know her recipe. Save it right now!

If you want, you can replace caramelized apples with canned bananas or peaches. You can also prepare the cake only with vanilla cream!

-2 tablespoons fermented cream

For vanilla cream:

-a teaspoon of vanilla sugar

For apple filling:

-a teaspoon of ground cinnamon

-a tablespoon of lemon juice.

From these ingredients you will get a cake with a diameter of 20 cm and a weight of 2.5 kg.

1. Prepare the dough: mix cold water, fermented cream, vinegar and salt.

2.Put the sifted flour in a deep bowl. Periodically dipping the very cold butter (previously kept in the freezer) in it, pass it through the large grater. Quickly mix the flour and grated butter.

3. Make a hole in the middle of the mixture obtained and pour the cream solution into it. Quickly mix the dough with your hands. You don't have to knead it, just roll it into a ball.

4.Put the dough obtained in a plastic bag and refrigerate overnight.

5. Remove the cold puff pastry from the refrigerator and cut it into 12 equal pieces. While working with one piece of dough, keep the others in the fridge.

6.Working on the table sprinkled with flour, roll out each piece of dough in the form of a round top, about 2 mm thick. Put it on the baking tray and prick it in places with a fork.

7. Bake the top for 6 minutes, until it starts to brown, in the preheated oven to 200 ° C.

8.Cut a circle with a diameter of 20 cm from the hot worktop. Gather the remaining pieces to use later to decorate the cake.

9. Proceeding similarly, prepare all the worktops. Let them cool.

10. Prepare the cream: mix the eggs, caster sugar and cornstarch until smooth, using the whisk and gradually adding 200 ml of milk.

11. Pour 800 ml of milk into a saucepan and put it on the fire. Heat it until it gets close to boiling point. Then add the composition of eggs and starch in it, stirring constantly.

12. Boil the cream over low heat until it thickens, stirring constantly. As only the first boiling bubbles will appear, remove it from the heat.

13.Add the vanilla sugar to the cream. Stir.

14. Transfer the cream to a clean, dry bowl. Cover it with cling film so that it comes into direct contact with its surface. Allow to cool to room temperature.

15. Beat the soft butter (at room temperature) with the mixer for 4-5 minutes, until it becomes fluffy and whitish.

16. Gradually incorporate (one tablespoon) of the boiled cream into the beaten butter, mixing each time until smooth. As a result, you will get a very fine and fluffy cream.

17. Prepare the apple filling: peel apples and stalks. Cut them into quarters, and the quarters - into thin, transverse slices.

18.Mix the water and sugar in a pan. Boil the syrup for 60 seconds from the boil, over low heat.

19.Add the lemon juice. Boil the syrup for another 2 minutes.

20. Add the prepared apples and the ground cinnamon. Caramelize the apples for 4-5 minutes, until they soften, stirring frequently. Then let them cool.

21. Assemble the cake: grease the middle of the tray with a little cream and place the first top on it. Delimit it with an adjustable ring. Spread a tablespoon of apple filling on the counter, then grease it with 3-4 tablespoons of cream.

22. Doing the same, overlap the countertops. The last top should not be greased with filling and cream. After you finish assembling the cake, remove the adjustable ring around it.

23. Crush the pieces with your hands, which are left after the edges of the countertops have been leveled. You don't have to grind them too hard.

24. Grease the surface and edges of the cake with the remaining cream. Then sprinkle them with the "flakes" resulting from the crushing of the pieces of countertop.

25. Allow the cake to penetrate overnight.

26. Before serving, sprinkle with powdered sugar.

27. Portion and serve the delicious "Napoleon" cake with vanilla cream and caramelized apples!

Cream cheese and peach cake (recipe no. 800) - Recipes

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Flavor in dishes

I found a recipe that was very easy to prepare and also delicious on Edith's blog and I tested it. I highly recommend it to you too.

4 eggs
8 tablespoons sugar
800 g yogurt
1 sachet of vanilla-flavored pudding
a pinch of salt
vanilla essence
red dye
1 teaspoon rose water (or essence)

Method of preparation:
Mix eggs with salt and sugar for about 2 minutes. Add the yogurt, pudding powder and vanilla essence

Place a spoonful of the pink composition, with roses, on the surface of the cake from place to place, then marinate the cake with a toothpick.

Put the tray in the preheated oven at 170 C for about 35-40 minutes.
Let it cool and then portion it.

Oct. 10 2010

Appetizer salad with kidney beans and mayonnaise

Boil the pod beans in salted water and drain in a colander.
We can also use frozen - boiled - or canned beans.
We prepare a mayonnaise according to our favorite recipe - I make it from boiled egg yolk, raw yolk, lemon and oil, mustard.
In this mayonnaise we add a few cloves of garlic - 5-6 - slightly scalded (to evaporate the smell) and mash. & # 160
Mix the mayonnaise with the cut beans almost like cubes and let it cool. Garnish with boiled egg, olives, donuts.

Tort Rigoletto

It is a cake with cocoa top, vanilla cream, jam, nuts and cherry compote. The recipe is for the slightly improved Rigoletto cake. The cake consists of three countertops with dimensions of 25 cm / 35 cm.

Ingredient for a wheat:
7 eggs,
4 tablespoons cocoa,
5 tablespoons water,
12 tablespoons sugar,
11 tablespoons flour,
2 teaspoons baking powder,
vanilla essence.
Countertop preparation method:
Beat the egg whites, add the sugar, gradually. Separately, beat the yolks, add half of the egg white foam together with the dry ingredients (flour, cocoa, baking powder) and water. Mix well. Put the rest of the egg whites and mix gently with a spatula or a wooden spoon, from top to bottom, so as not to leave the egg whites. Pour the composition into a 25 cm / 35 cm tray, covered with lightly greased baking paper. Bake over medium heat (180 degrees Celsius) for 20-25 minutes. Prepare three such countertops.
Cream ingredients:
4 eggs,
600 ml of milk,
360 g sugar,
12 tablespoons flour,
400 g butter,
2-3 tablespoons vanilla flavored powdered sugar
a few drops of vanilla essence

350 - 400 g sour plum jam,
a cherry compote of 750 - 800 g,
130 g roasted walnuts, small pieces.
How to prepare the cream:
Beat the eggs lightly with a fork and mix with the cold milk. Mix the flour with the sugar and place it over the milk composition. Boil in a sea bath, stirring constantly until a thick pudding is obtained. Allow to cool. Beat the butter with the powdered sugar and add a tablespoon of the cold pudding. Mix well.
200 g milk chocolate, or bitter,
80 g soft butter
chocolate flakes, or another 100 g grated chocolate, for garnish,
optional, marzipan.

Cake assembly:
Place the first top on a plate, syrup with cherry compote juice, spread with plum jam, cover with roasted walnuts. Spread a third of the cream over the nuts and cover with the second countertop, previously syruped. Grease again with cream, over which cherry compote is placed, without seeds and drained of juice. Place the last syrupy top on top and cover with the chocolate icing (melt the chocolate and butter together in a sea bath). Grease the cake on the side with the rest of the cream and decorate as you like.

Sunday dessert: Summer cake with peaches

We crush the biscuits in the robot or by hand and we mix them with cocoa.
Melt the butter on the fire without letting it boil and mix with the sugar until it melts.
Pour over the biscuits, add the rum essence and then in turn the 8 tablespoons of milk, stirring to incorporate all the ingredients well.
We pour the composition in a round tray, with a detachable ring, lined with baking paper (I used a 24 cm tray but maybe 26 cm). Level the cookie sheet and put it in the fridge for half an hour or in the freezer for 10 minutes.

June 1, International Milk Day. Study: 60% of Roma & acircni.

Beat the 400 ml whipped cream hard.
We wash the fruits and cut them into slices. Set aside 2 peaches.
Remove the tray from the freezer / refrigerator and grease the top with about half the amount of whipped cream.

Then place the peach slices around. We add another layer of whipped cream, about half of the remaining amount.

We mash the 2 peaches in a blender and mix with the remaining whipped cream.
Grease the cake on top with this sour fruit cream. (If you do not want it to be sour you can add powdered sugar).

Refrigerate until the icing is ready.
Melt the chocolate with the butter on the steam bath, then put it in a bag that we drill and with which we draw a few stripes on top of the cake.
Refrigerate 2-3 hours before serving.
And so!
We have a super delicious and refreshing summer cake!

Video: Φτιάξτε Ροδακινοπιτα!!! - κέικ ροδάκινο - peach cake - live kitchen (May 2022).


  1. Dohnatello

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  3. Arlie

    I also noticed this sometimes, but somehow I didn’t attach any importance to it before.

  4. Ociel

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