New recipes

Diploma cake with lemon cream and blackberries

Diploma cake with lemon cream and blackberries


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The blackberries are washed if they are fresh and left to drain, and the pineapple is removed from the juice, cut into small pieces and set aside to drain.

Mix the cream powder with the milk and sugar, mix for a few minutes and leave in the fridge.

The gelatin is mixed with 6 tablespoons of compote, set aside for 10 minutes and then put on the fire, stirring constantly until it thickens. Allow to cool then mix with lemon cream, adding the mascarpone. Incorporate all ingredients and leave in the fridge until the cream is used.

In a round tray with a detachable bottom we place the biscuit halves (we orient ourselves according to the size of the tray), and on the bottom of the tray we put baking paper and the biscuit halves soaked in compote.

Keep a few blackberries for garnish, and add the others in the cream together with the finely chopped pineapple. Mix well and pour over the biscuits.

Spread the cream well and garnish with the remaining blackberries.

Refrigerate for 2-3 hours




Beat the egg whites and add the sugar gradually and then the yolks and finally the flour and baking powder, 1 vanilla essence

Cream: Wash the lemon (a lemon and a half) boil in water, cut into thin slices lengthwise, then add sugar - 150 g sugar (remove the lemons)


Put the gelatine soaked in water for 10 minutes and then melt it in a sea bath


In a bowl, rub the yolks with 250 g of sugar, add the yogurt, whipped cream, gelatin, lemon syrup, peel and lemon juice.


At the end, beat the egg whites and add to the cream.

The syrup is used to syrup the cake top.


Put cellophane in a saucepan and put 1/3 of the cream. Syrup the first layer of countertop and put the cream, then the second layer of cream.


How to make the cake top with blackberries, nuts and vanilla cream

In a fairly large and roomy bowl, we will put the margarine (previously left at room temperature) together with the sugar.

Then with the help of a kitchen mixer, we will mix well until we get a frothy cream.

One by one we will add eggs one by one, incorporating them in the cream until they are homogenous.

Add vanilla essence, lemon peel, ground walnuts and flour mixed with baking powder.

We will mix everything with a spatula from bottom to top until a homogeneous dough without lumps is formed.

Grease a cake tin with a little oil and line the bottom with baking paper (diameter 24 cm).

We pour half of the composition and over it the blackberries, following the rest of the dough.

Level the dough with a spatula and put it in the preheated oven at 190 degrees for 50-55 minutes (the toothpick test will be done).

The finished countertop will be removed from the oven and from the cake form, leaving to cool on a grill or on a wooden countertop.


Diploma cake with fruit and cream

From the series we cook for beautiful people, yesterday I had a new cake order. A diplomatic cake that arrived on. Mix of berries, fresh raspberries, tasty strawberries, all of these are chosen. I also recommend precautions for berries, strawberries, cherries and other intensely colored fruits. These will not affect the gelatin, but will stain. For the Easter meal, I recommend a delicious cake with cream and fruit with.

Cheesecake with berries prepared by Ramona Dascalu. Diplomat & # 8211 Fructose-Fruits -2_preview2. Graduation Cake with Diploma Cream and Berries This cake is simply divine.

It's light, cool, refined, sweet-sour, and my fondant. Natural ingredients, syrupy tops and berries make up a delight that guests. Sweet Chocolate Confectionery offers a wide range of figurine cakes.

See how you can prepare the diplomat cake without baking, at home. Unbaked cake with berries. This Christmas we made some cakes with chocolate top and berry mousse (one for us and another 3 as a gift) that were. Mar Here you will find various recipes, from appetizers to homemade desserts.

INGREDIENTS: mascarpone, cream, berries, mango, lemon, sugar, baking soda, butter.


Put the gelatin soaked in a small stainless steel bowl <300-400ml.-kettle> with cold water about 100ml, in a bain-marie until it dissolves completely, then turn off the heat and leave the kettle in hot water until use.
Drain the fruit well from the compote juice and cut to the desired size, leave to stand.

Then the fear is beaten with the mixer according to the indications on the box, until it becomes loud but not too stiff. In the whipped cream thus added, add the sugar dissolved in the lemon juice and possibly in max. 30 ml of juice from the pineapple compote, grated peel of the lemons and mix gently until homogenous, then put the dissolved gelatin, warm, mixing well with a whisk until the homogenization of the composition.

Then the fruit follows and this composition is poured into a pan which we watered with a little water and wallpapered it with a cellophane which in turn we sprinkle with cold water. Shake the pan a little in your hands so that the composition fits well, level it with a spoon and put it in the fridge for 3-4 hours minimum. For the "base" of the Diplomat cake you can use a cookie sheet as follows:

Put water in a bowl with a pinch of salt, sugar and mix until the sugar dissolves. Then add the oil and quenched ammonia, mixing well and flour. You must obtain a good dough to spread on a sheet, if more flour is required, add more to obtain the desired result.

On the bottom of the chalk greased with margarine and lined with flour, spread a thick sheet of the dough obtained and bake it for. 15-20 minutes on medium to low heat. Make sure that the sheet remains white on top but is slightly browned on the bottom. Place it cold over the diplomat cream from the pan.

So, first make the sheet and then the diplomat cream. The cake is turned over after 3-4 hours in the fridge or on the 2nd day, garnished with whipped cream and fruit according to desire and imagination, enriching the ornamentation with grated fasting chocolate or figurines made with cioco. melted on baking paper, or sugar pearls.

At the end, we turn over the Post Diplomat cake, on a plate, we take the cellophane and garnish it with the rest of the fruit and a little whipped cream, then we serve it.


White chocolate cake and mascarpone

Muffins, Recipes, Birthday Cakes, Food Drinks. For lemon curd:. I ate at a friend's a cake with lemon cream with absolutely delicious mascarpone. The cream was so fine and tasty that I didn't have it. It has a wet vanilla top with a delicate mascarpone cream and. How to make mascarpone cream and lemon. Garnish the cake with lemon peel and refrigerate for at least 2-3 hours before serving. Black woman with mascarpone and white chocolate. This cake is creamy, light, sweet-sour and full of vitamins.

Whether you put ricotta cheese, mascarpone or crema cream. Fine vanilla top and quick mascarpone cream and whipped cream! Unbaked cake, Cakes. This cake with lemon and cranberry cream is not a sweet cake, but one.

A cake recipe with lemon cream and raspberry jelly & # 8211 cool and. Idaily is a place to get your questions answered. Do you want a festive cake that is extremely easy to make?


Method of preparation

Mascarpone and strawberry cake

Top: Mix eggs with sugar and a pinch of salt until it doubles in volume. Alternatively,

Chocolate cake and coffee cream

Preparation for the countertop: Separate the egg whites from the yolks, put the egg whites on the robot with


Flavor in dishes

I made this delicious cake for my husband's birthday. We found it very cool and tasty and I highly recommend it.

Ingredient:
-for countertop 1:
3 egg whites
3 tablespoons powdered sugar
2 tablespoons walnuts
2 tablespoons flour
1 pinch of salt

-for countertop 2:
3 egg whites
3 tablespoons powdered sugar
2 tablespoons walnuts
2 tablespoons flour
1 pinch of salt

-for lemon cream:
6 yolks
250 ml milk
3 tablespoons starch
peel and juice from a lemon
100 g of sugar
100 ml liquid cream
1 teaspoon vanilla extract

-for blackberry cream:
250 g mascarpone
250 g mure

-for blackberry jelly:
200 g mure
2 tablespoons sugar
120 ml water
10 g gelatin


Diploma cake with lemon cream and blackberries - Recipes

7 comments:

Looks very good! Delicious indeed!

Thanks Julia. *
A good day!

It looks very good. I want it too.

With great pleasure, Felis. )
Thank you very much for visiting ..
Nice weekend!

We entered your blog and we really liked it - you have delicious YUM recipes. YUM.
We would be happy to have you in the Petitchef family

We would be delighted if you would like to add your blog to http://ro.petitchef.com so that our users and us can enjoy your recipes.

Petitchef is a French portal based on recipes. Several hundred blogs are already registered and benefit from exposure on Petitchef.