Tart with raspberry jelly and mascarpone
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In a bowl put the butter, egg, sugar and mix them well by hand. Add the baking powder, salt, then flour in the rain and knead until you get a homogeneous dough. Form a ball out of it, wrap it in cling film and refrigerate for 30 minutes. After it has been refrigerated, we sprinkle the work table with flour and with the help of a twister we spread a thin sheet. Grease a tart pan with margarine, line it with baking paper and put the sheet. We place it well, press the edges and prick it with a fork. Put the tray in the hot oven for about 20 minutes until the top is browned. We take it out when it is ready and let it cool.
Put the frozen raspberries in a blender and grind it. In a saucepan pour the raspberries, sugar and transfer them to the fire until the latter melts. Dissolve the starch with 2-3 tablespoons of water, then put it over the raspberries. Mix well, let it boil for a few minutes until it thickens a little. We turn it hot over the counter and put it in the fridge to set.
In a bowl, mix the starch with 3 tablespoons of sugar and a little milk. We homogenize them then we put the seeds from a vanilla pod. We boil the rest of the milk with the vanilla pod. When the milk boils, pour the mixture with the starch and turn it over low heat until it thickens like a pudding. Remove from the heat, toss the vanilla pods, cover with foil and allow to cool.
In a bowl, mix the mascarpone with the powdered sugar, then incorporate a little of the chilled vanilla cream. We hydrate the gelatin with 2-3 tablespoons of cold water, then dissolve it on a steam bath and incorporate it into the cream. Remove the tart from the fridge and put the cream over the jelly, level it and let it cool again.
We grate the chocolate with a vegetable cleaner to get small curls that we sprinkle over the tart. Decorate with raspberries.
Enjoy your meal!
Pistachio cake with raspberry jelly
For raspberry jelly: 300 gr raspberries (of which you have) or any other fruit. Mango cake, poppy seeds and raspberry jelly, simple recipe, easy to prepare. Wet cocoa top, mango cream with poppy seeds and raspberry jelly. If you already have the cookies made, this delicious raspberry jelly cheesecake is ready in less than half an hour. Rating: 5 & # 8211 1 vote & # 8211 1 hour 20 min.
When you feel like something sweet, you turn to them, because you know how good they are. Milka Choco Jaffa raspberry jelly cookies are the ones that delight you. Buy Choco Jaffa 147g Milka Raspberry Jelly Biscuits from eMAG!
You have the freedom to pay in installments, you benefit from the promotions of the day, the openness. Put the raspberries on the fire and cook for 5-10 minutes until soft. Pass the raspberries through a sieve.
Today, on Women's Day, I bring you a recipe for fragrant cheesecake with lemon, raspberry jelly and crispy top. I dedicate this cheesecake to the most. I used frozen raspberries, put by myself.
Repeatedly… a cake with melon, raspberry and lime. From the moment it slipped under my eyes.
Raspberry and mascarpone pancake tart
At the end, add the flour, testing the consistency of the mixture, which must be like cream.
In a pan greased with a little oil add from the composition with a polish. Bake on both sides.
we continue with the basic recipe.
Beat the eggs with the sugar for 5 minutes.
Add the mascarpone cream and mix well.
In a heat-resistant dish greased with oil and lined with flour, place the pancakes cut into strips.
Add the raspberries over the pancakes.
Top with egg mascarpone cream.
Bake in the preheated oven at 180 degrees for 50 minutes.
Allow to cool, then portion and powder with sugar.
Ama with the secret challenge extracted the dottie.ro blog for us this month. Here I found several appetizing recipes that I would make and I even prepared two. But as always, the moon seems too short and we probably won't have time to publish the other one. The recipe was taken from here.
What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.
I used homemade strawberry syrup I've had it since last year & # 8211 see the recipe here. You can also use a commercial syrup. I just added more water. Here you need about 1250 ml of liquid to obtain a layer of approx. 2 cm of jelly and taking into account the shape of 28. We also keep about 150 ml for decoration. You will need to taste your syrup and dilute it so that you get 1250 ml of liquid.
Foodblogger at Savori Urbane. #savoriurbane
Put the diluted syrup in a saucepan. Separately soak the gelatin sheets in very cold water (10 minutes). Then add the soaked syrup to the syrup and heat over low heat until the gelatin is completely dissolved. It doesn't boil! Do not exceed 60 degrees! Now you have 2 possibilities: either pour the gelatin into the form and make a gelatin insert, or you will pour the jelly directly on the first coagulated layer of cream.
I did both. Form with the jelly insert and leave to cool for 1 hour or until set. I left on a food foil, on a tray, and some jelly for decoration, which I will chop from the knife.
How to make a jelly cake?
I mounted the cake directly on the plate. Moving such a large and fragile cake is cumbersome. I adjusted the ring to 28 cm and put the worktop in its center (the worktop is smaller than 28 cm because I cut its edge). We can also put a cake box on the plate.
I poured half of the mascarpone cream with yogurt over the counter.
Then I leveled it nicely and put the cold cake in until it curdled.
Variant with jelly poured directly into the mold
After the first layer of cream has coagulated, pour the jelly carefully & # 8211. I add the jelly with a large spoon or a polish. Refrigerate until thickened. Observation: if the jelly has coagulated in the pan, it can be easily reheated on the fire until it liquefies again (don't heat it!)
Finally add the rest of the cream, also carefully. If it has coagulated in the meantime, put the pot on steam and stirring constantly, melt it again lightly, without it becoming hot. The cake is left to cool again, preferably until the next day.
Variant with jelly insert coagulated separately
If you want the insert version, you will remove the coagulated jelly from the form and from the food foil (be very careful not to break it) and place it in the middle of the cake. Then you can already pour the rest of the cream.
Smooth and cool exactly as I explained above.
Decoration Cake with strawberry jelly or raspberries and yogurt cream with mascarpone
The ring is easily removed from the cake with the hair dryer (hair dryer). Heat the metal ring around for 5-6 seconds. Then I picked it up easily. Stained edges can be quickly wiped off with a clean napkin or spatula. My cake came out perfect! This is the big cake with the poured jelly (seen from the outside).
If the edges don't come out really smooth, you can mash them with coconut. That's how I decorated the small cake (with insert). For decoration I used strawberries, pieces of chocolate and some mint leaves.
For the big cake, I melted the chocolate on steam and put it in a bag. I made a heart as big as a cake. With the remaining jelly (poured separately into a tray) finely chopped, I filled the heart. He looks cute. If you don't want to complicate yourself with chopped jelly, you can fill the heart contour with raspberry berries or strawberry pieces.
I didn't cut the big cake (with a heart), that was a gift. But we cut our cake smaller and it looks sensational! All layers are beautifully distinguished.
The cake is easily cut if we use a knife with a long and thin blade passed through hot water and wiped after each cut (so as not to stain the layers).
This cake with strawberry or raspberry jelly turned out very good !! What color is the jelly: a bright red, completely natural. The cream and jelly are well placed but not rubberized.
The little girl was very happy with this cake! So are her guests. A refreshing summer jelly cake made with seasonal fruits.
It's worth a try Cake recipe with strawberry or raspberry jelly and yogurt cream with mascarpone!
Top: Butter at room temperature mix with powdered sugar. Add one egg at a time, mixing well after each one. Pour the milk and mix at low speed. Add the pudding powder, flour and baking powder. Mix a little (otherwise all the flour will fly :))) then mix well. Add the yogurt and mix.
Pour the composition into the pre-prepared tray, lined with baking paper. Level and put in the preheated oven, at 180 degrees C, for approx. 45 minutes or until the toothpick test passes. Remove to a grill and leave to cool. Cut the worktop in half.
Mascarpone cream: Mix the mascarpone with the vanilla powdered sugar, then add the whipped cream in two batches and mix. The gelatin is prepared according to the instructions on the envelope, then poured over the cream. Mix well and set aside.
Place the first countertop on a plate and place the removable ring from the tray in which the countertop was baked. Pour the mascarpone cream, level it and let it cool until the jelly is ready.
Raspberry jelly: In a saucepan put the raspberries with the 4 lg of sugar and water and put on low heat to boil until the raspberries soften well. Pass everything through a sieve to leave only the sauce, without seeds. Put it on the fire again to give 2-3 more boils.
The gelatin is hydrated in water according to the instructions on the envelope, then it is heated slightly until the granules dissolve. Pour in the raspberry jelly and mix well. Set aside to cool well.
Take the cake out of the fridge and pour the raspberry jelly over the cheese. Carefully place the second countertop and put it back in the fridge, preferably overnight.
Melt the chocolate together with the milk. When it has homogenized, it is fired.
Remove the cake from the fridge and pour the chocolate, letting it flow on the edges. Refrigerate until the chocolate hardens, then garnish with seasonal fruits, ground almonds, chocolate sticks.
Cake with raspberry jelly and mascarpone cream
Pt. countertop :, 130 g butter, 300 g powdered sugar, 3 eggs, 120 ml milk, 1 sachet vanilla pudding, 190 g white flour, 1/2 sachet baking powder, 2 lg yogurt, Pt. mascarpone cream :, 250 g mascarpone, 50 g vanilla powdered sugar, 200 ml whipped cream, 1/2 sachet gelatin, Pt. raspberry jelly :, 300 g raspberries, 4 lg sugar, 200 ml water, 1/2 sachet gelatin, Pt. garnish :, 100 g dark chocolate, 2-3 lg milk, fruits: raspberries, blackberries, currants, ground almonds, 2 chocolate sticks with mint
Difficulty: Average | Time: 2h 30 min
Raspberry tart with vanilla cream // Tarte aux framboises
I can't help but put these titles in French, they are so delicious. Like the tart itself, just how different it would be if the cream was made with country eggs (note the intense yellow color), the crust & # 8211 with French butter, and the raspberries & # 8211 from the garden :)
You already know the tart side. 125g flour + 25g sugar + 110g butter from the fridge + a tablespoon of milk (or water in the worst case) = dough. It mixes very easily with the robot, yes & # 8217 and by hand, because it doesn't hurt :). Then put it in the fridge for about half an hour. Then, with a lot of flour, roll a sheet, which is spread in the shape of a tart. With a fork, prick the base in a few places (so as not to swell when baking) and put it in the oven at 180C for about half an hour, until it is golden brown.
As long as this happens, it's done vanilla cream. Super simple, I promise! 250ml of milk put in a saucepan. Sprinkle with milk a spoon of sugar and half beans of vanilla pods or a teaspoon of vanilla extract. Put the pan on low heat. They fight in a bowl 3 yolks with 30g of sugar and 20g of starch. When the milk boils, mix it with the yolk cream and put it back on the fire, stirring, until it reaches a creamy consistency. It can then be passed through a sieve (to make sure you get a fine cream) and left to cool.
Finally, the tart is filled with cream and a mountain of raspberries!