We start with the cream because it takes longer to cool.
Mix the flour with 300 ml of milk, mix well so as not to make lumps. The rest of the milk is mixed with the sugar and put on the fire. Leave until the milk boils and the sugar is melted. Take the bowl of milk off the heat and add the flour and milk mixture, stirring constantly with a fork. Put it back on low heat and mix with a whisk until it thickens, taking care not to make lumps. When this composition has the consistency of a softer cream, take it off the heat and let it cool. Put the cooled composition over the butter and vanilla essence, little by little, and incorporate well. The cream is cooled again.
I used the food processor to incorporate eggs and yogurt.
Rub the eggs well with the sugar and vanilla sugar, until the sugar melts. Pour the yogurt over the eggs and incorporate. Gradually add the oil. The flour is mixed with the baking powder. Put flour in the rain and incorporate well, the dough should have the consistency of the dough as for cake (it goes slightly thicker).
Heat the oven.
The first blaht: Put baking paper on a tray and place half of the composition. Put the tray in the oven, over high heat for 2-3 minutes and then over medium heat until cooked through. The toothpick test is done to test whether the dough is done or not. Remove from the oven, leave to cool and then remove from the baking paper.
Second countertop: While the first top is baking, remove the seeds from the cherries and let them drain a little. On a tray in which we put baking paper, pour the rest of the composition and put the cherries over. Bake like the first countertop.
When everything is cooled and the cream is ready, we start assembling it in the tray in which we baked the tops. The first countertop-vanilla cream-the second countertop. Leave it to cool overnight and serve the next day.
Yogurt and cherry cake
Yogurt and cherry cake from: eggs, flour, cocoa, oil, water, sugar, baking powder, vanilla essence, yogurt, gelatin, whipped cream, cherries, sugar, chocolate.
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- 5 eggs
- 5 tablespoons flour
- 2 tablespoons cocoa
- 1 tablespoon oil
- 2 tablespoons water
- 5 tablespoons sugar
- a sachet of baking powder
- 1 sheet of vanilla essence
- 370 g yogurt
- 15 g gelatin
- 300 ml fresh
- 500 g cherries
- 100 g + 3 tablespoons sugar
Method of preparation:
Clean the cherries, break them into pieces, powder them with 3 tablespoons of sugar. Separate the eggs, beat the egg whites with a pinch of salt. Beat the yolks separately with the sugar until they become frothy, add the oil, continuing to mix. Sift the flour together with the baking powder and cocoa, then incorporate them into the yolk cream.
Add the egg whites to the dough, stirring gently. Wallpaper an oven tray with baking paper and pour the composition. Bake the top for 35 minutes on medium heat. Allow it to cool, then cut it into 2 sheets. To make the cream, mix the yogurt well with the sugar.
Drain the cherries and squeeze them lightly to get as much juice as possible. Prepare the gelatin as indicated on the package. Pour the prepared gelatin into the yoghurt, stirring vigorously. Beat the cream and incorporate it into the yogurt cream, then add the cherries.
Assemble the cake in the tray in which you baked the top. Sprinkle the first top with cherry juice, spread the cream, then put the second top, sprinkled with cherry juice, and put the cake in the fridge for at least 3 hours.
Cut it into pieces that you decorate with cream, grated chocolate and a cherry.
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Yogurt and fruit cake
Cake with yogurt and fruit: natural yogurt, eggs, sugar, flour, oil, baking powder, salt, carrots, nuts, strawberries, cherries, sour cherries, currants, whipped cream, powdered sugar. Ingredients: 125 g natural yogurt 3 eggs 200 g sugar 350 g flour 70 ml oil 1 teaspoon baking powder salt 150 g finely grated carrot 100 g walnuts […]
We mix the eggs together with the sugar until they turn white.
Gradually add the oil, then the milk.
Put the baking powder, flour in the rain, then cocoa and mix at low speed.
At the end we add the grated orange peel.
We grease a detachable cake pan with butter, line it well with flour (you can put baking paper, I didn't have it in the house anymore and that's why I had to do this procedure) and pour the composition.
Put the tray in the hot oven and let the top bake for about 20-25 minutes (do the test with the toothpick).
We take it out when it's ready, let it cool and cut it into two sheets.
In a bowl, mix the yolks with 4 tablespoons of sugar, 4 tablespoons of flour, vanilla bean sugar and a few tablespoons of milk.
Bring the rest of the milk to the boil, when it starts to boil, remove it from the heat, incorporate the composition with the yolks, put it back on the fire (the flame should be small) and mix continuously until it thickens like a pudding.
Take the cream off the heat, cover it with foil and let it cool well.
Mix the mascarpone with 4 tablespoons of powdered sugar, add the yogurt, then the cold boiled cream, prepared above.
We hydrate the gelatin sheets for 10 minutes, drain the water and melt them on a steam bath.
Put a little cream in the melted gelatin and mix well, then incorporate it into the whole cream and add the vanilla essence. If you want the cream to be more gelatinous, stiffly put more gelatin. .
We turn the cream well so that the gelatin is well incorporated.
We wash the strawberries, remove the tails and cut them into cubes (keep a few for decoration).
Detachable tray in which I baked the top, cover it with foil and place the first top.
We syrup it with a little ness, put a layer of cream, chopped strawberries, cherries and a little more cream on top of the fruit.
Cover with the second sheet of countertop, syrup it and grease with the rest of the cream (we stop 3-4 spoons only).
In a bowl, put the cream off, make a few moats and decorate with the strawberry pieces.
Let the cake cool for a few hours, then take it out on a plate.
I melted the chocolate, put the teaspoon here and there on the edges and added a little cake with vanilla cream, cherries and cold strawberries.
It is now ready to serve.
Enjoy your meal!
Yogurt cream with vanilla and berries
Put the gelatin sheets in cold water. Separately, leave the yogurt in a strainer to remove excess liquid. In order for the forgiveness to melt inside the gelatin, it is recommended to preheat it. Add the sweetener and some of the vanilla essence. Put everything in moist forms and cover with oatmeal. Leave in the fridge until the composition becomes solid.
When serving, put the berries and gelatin in a pan until they reach the consistency of jelly. Add a little sweetener and a pinch of vanilla essence. Place on a plate and cover with fruit jelly. This recipe is ideal for diabetics. Good appetite and good health!
Cakes & # 8211 cakes & # 8211 urban flavor cookies. Vanilla cream with cake butter. Vanilla aroma, fine cream, lots of fruit, a cake suitable for any festive occasion or.
A cocoa top, vanilla cream with whipped cream and jelly. Vanilla cream cake and cherry jelly & # 8211 is a sweet, sour, cool and vanilla sweet cake. Place one part of the worktop on a plate, put the cream and cherries in the compote, the second worktop, cream and cherries, then another worktop, cream and cherries.
Cover the cake with another countertop and.
Method of preparation
Strawberry and meringue cake
Mix the sugar with the yolks, add the butter, cream and the rest of the ingredients. You get a
My Halloween cake
We start like this: for a countertop we use: 4 yolks mixed with 4 tablespoons of sugar and 6 tablespoons
Cherry cake with vanilla cream
I did this cherry cake with vanilla cream inspired by being so well known cake”The waves of the Danube”. A recipe that many of you probably already know. I really liked the idea of having a dough in two colors, marbled by the cherries themselves that are left in it.
We still had some cherries picked from one of the fruit trees of our garden. I consumed some of them as they are. I put another part for storage in the winter, in the freezer. And obviously I also made a cake, to the delight of the little one.
He tempts me to make a cherry cord and other variants of cakes with it. But I said to try something else, not what I already did. So I stopped at this delicious cherry cake with vanilla cream in my version.
I preferred, as usual, a "lighter" version, less caloric. I eliminated, or rather replaced the dense dough, with butter (which you will find in most "Danube Waves" cake recipes) with an easier, simpler one to make. And I chose one for that rock genoise & # 8211 see here the recipe, which is worked quickly, using whole eggs.
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Also, in order to have fewer calories, we also replaced the chocolate icing, the last layer provided in "Danube Waves" cake and I just put the grated chocolate over the layer of vanilla cream and whipped cream.
I hope you try the recipe and like the version I proposed. Don't forget to take a picture of the final dish and upload it on Facebook or Instagram with the hashtag #lecturisiarome.
Slit cake with sweet cheese cream and cocoa top
Cherry tart and vanilla pudding. Semolina pudding with berries Baby Food Recipes, Recipes. How to prepare the cake & bdquoChildren's Desert & ldquo.
It has semolina, cherry compote, vanilla pudding, cream and chocolate. Of course you can also make it with cherries, but the cherry tart and vanilla cream have a more complex aroma. Sugar and vanilla pudding are excellently accompanied by cherries. Place two or three tablespoons of vanilla pudding in the middle of the dough strips. On top of the pudding we put two or three tablespoons of cherry composition. For the cream, I first prepared the vanilla pudding. I boiled the milk with two tablespoons of sugar and the vanilla bean seeds. How to make a tart with cherries or sour cherries and tender dough. Glaze: 250 g cherry juice 1 sachet of red gelatin Cake-. Cream 2: 1 vanilla pudding, 400 ml milk, 3-4 lg sugar, 50 ml whipped cream.
Jelly: 1 sachet of red jelly cake, 2 lg sugar, 250 ml cherry juice from compote.
200 g tender biscuits, 125 g butter, 250 g chocolate cream (Finetti type), vanilla or rum essence 400 g fatty yogurt, 150 g vanilla powdered sugar, a sachet of gelatin (10 g), 800 g strawberries
1. Grind the biscuits finely, through a mincer or robot, then mix well with melted butter (in the microwave) mixed with chocolate and essence. Put a cellophane foil in a higher shape (I put it in the shape of a cake) (the foil helps us to take the cake out of the mold and place it on the plate) and pour the biscuit mixture, pressing lightly, until we press the whole surface , then we put whole strawberries on top
2. Mix the yogurt with the vanilla powdered sugar, then pour the gelatin into a thin thread, which I dissolved in cold water, then melted it in a bain-marie. Pour this mixture over the strawberries from the form, leave them in the fridge for about 10 minutes, then decorate them with thin slices of strawberries, lightly dipped in cream. Let cool for about 2 hours, then cut into thin slices. Good appetite!
Try this video recipe too