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Diploma cake with mascarpone and berries

Diploma cake with mascarpone and berries


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We pass the biscuits through the food processor. Melt the butter over low heat, without boiling or put it in the microwave for a few moments. Mix the biscuits with the melted butter, vanilla essence and put them in a 28cm cake tin with a detachable ring. .

We leave the berries to thaw them beforehand with the powdered sugar (30gr), in a strainer.

We mix the white gelatine (transparent) with 6 tablespoons of sugar and 300ml of water and put it on the fire to melt, without letting it boil. Let it cool.

Mix the red gelatin with the sugar and 250ml of the remaining fruit juice and put it on the melted heat then let it cool.

Beat the whipped cream with a whipped cream hardener.

Mix the mascarpone cream with the sugar, add the yogurt, whipped cream, 2 sachets of vanilla sugar and white gelatin and mix well. Put over the cookie sheet and level well. Let cool for a few hours. fruit hardener.

We mix the mascarpone cream with yogurt and powdered sugar (I ground it in the coffee grinder)


Lime cake and berries

Chocolate brownie top, blackberries, blueberries, raspberries, crispy meringue, Bavarian white chocolate with lime, white chocolate icing, chocolate decoration.

We deliver by refrigerated car, anywhere in Bucharest and Ilfov!

If every particle of the cake is not fantastically good, simply let us know and we will refund your money.

Customer opinions

Syrup of vanilla syrup, Belgian white chocolate mousse and banana cream.

Do figurines cost extra?

The figurines are not paid separately, they are included in the price of the cake, if you want additional figurines of a certain model, the price of the cake can change

How do you organize the delivery?

Delivery is ensured by us with refrigerated machines in food safety conditions and optimal temperature

We deliver anywhere in Bucharest and in the surrounding areas

Can cakes be tasted?

Upon request, we organize tastings of favorite compositions, we invite you to the laboratory.

Where are the products made?

Our cakes are produced in our own laboratory, so we control the entire manufacturing process from the ingredients to the slice of cake on the plate.

How do you organize the delivery?

We know how important delivery time is, so we strive for the cake to arrive on time every time. Alternatively, you can pick up the cakes from our lab.

What is the expiration date?

The shelf life is 24 hours from the time of delivery because they have natural ingredients that are perishable

What ingredients do you use?

Because we make cakes especially for children, our ingredients are of the highest quality, we use only homemade, Belgian Callebaut chocolate, fruit, butter, mascarpone, milk, fresh eggs. We do not use and will not use powders, premixes or substitutes of any kind, surrogate creams, margarine or the like.

What models can I order, are the pictures real?

Upon request, we can make any model sent and the pictures of the cakes on the site are made by us

How do I place an order?

An order can be made online, by phone 0727 709 344 or by email: [email protected]

When are the cakes prepared?

Our cakes are prepared a few hours before delivery, so everything is very fresh and appetizing

When can I order the cake?

The order can be made at least 24-48 hours before the event, it is ideal to order as early as possible

Do you issue a certificate of conformity?

Each cake that leaves the laboratory is accompanied by the certificate of conformity required for the location of the event

Additional Information:

Because we are talking about an artistic cake, the final weight can differ by +/- 300 grams from the requested quantity, which is valid for children's cakes. For christening or wedding cakes, the margin of error is +/- 500g.

Allergens: milk, eggs, gluten, traces of nuts.

Delivery of cakes

Delivery is made to any address in Bucharest or the surrounding areas, on any day of the week, between 09-22.00.

Tasting eCakes

For any order, if you want, we invite you to the laboratory to taste the product you will order.


Philadelphia Cream Cheesecake With Berries - No Baking

I am extremely impressed with this recipe Philadelphia Cream Cheese Tart and Berries. It is an easy dessert to prepare (we put it together in less than an hour), not very sweet, very good looking and extremely good. And you don't have to use the oven. Not at all.

It was so good, it ended the same night I made it, because the guests asked for a few slices and the package!

Ah & hellipsi the color of berries neatly placed on top of the tart! Wonderful!

The tart can be made with a lot of berries, such as raspberries, as I used, but it can also be made with strawberries, or black currants & hellips or cranberries & hellipers are gorgeous on top and the combination is perfect with cream cheese.

You can make the simple cheese filling without adding fruit to it. I added some raspberries that colored the filling pink. The idea is that you can make different combinations and it will work out. You can't go wrong if you follow my advice.

How to Make Philadelphia Cream Cheesecake with Berries - No Baking:

(You can find the recipe at the bottom of the page with the respective ingredients and quantities.)

The base of the tart is made of simple biscuits with butter, crushed with the help of a food processor, to which is added a little cinnamon and grated lemon.

The result looked something like this.

I used a cake tray with removable walls, on the bottom of which I put the biscuits mixed with butter. I pressed the crust to the bottom of the tray with my fingers. You can also use the bottom of a glass, with which to press and smooth the surface well.

I put the tray in the fridge to harden the crust and I started with the cream cheese.

I soaked the jelly. I used gelatin sheets. If you can't find it, use gelatin in the sachet and follow the instructions on the package to moisturize it.

I then beat the cream cheese together with the sugar.

I set it aside and started whipping cream.

In the whipped cream I added the vanilla sugar and at the end, some fruit.

I mixed the cream cheese with the whipped cream and the fruits and I added hydrated and slightly heated gelatin over the composition.

I poured the composition in the cake tray, over the crust that was in the fridge.

I put the cake tray back in the fridge to put the gelatin cream in it.

While the cream was cooling, I grabbed the fruit. I boiled a little water with sugar and when it started to boil, I added the whole fruit, which I mixed carefully so that it didn't crumble.

I boiled them on low heat for only a minute, because I wanted to get an infusion syrup in which the whole fruits could be seen.

I soaked another gelatin, then I heated it slightly to dissolve (pay attention to this step, the properties of the gelatin are destroyed at high temperatures, it does not boil, but only heats slightly on the fire, until it melts)

I added gelatin over the fruit syrup. I let it cool for a few minutes, then I poured it hot, still, over the cream cheese in the pan.

I put everything in the fridge and let it cool. I made the dessert the night before, so it had time to set very well.

The next day, I took the tart out of the mold and placed it on a plate.

It is easy to cut and I can honestly say that everyone will enjoy this dessert. It really is a delight!


Diploma cake with mascarpone and berries - Recipes

BAKING CAKE WITH BERRIES AND MASCARPONE CREAM

Top - simple, made of biscuits
Do not mix, do not bake.
Frozen fruits or compotes,
The cake is made quickly.

INGREDIENTS

  • 33 biscuits
  • 500 g mascarpone
  • 200 g white chocolate
  • 200 ml whipped cream
  • 300 ml milk
  • 500 g frozen berries

WORK PLAN cake without baking with berries

We set out to make a quick cake this weekend, without baking. Preparing this cake does not require much time or a lot of skill, but the taste will delight you, guaranteed.

The most "complicated" part of this recipe is the cream. We start by melting the white chocolate on a bain-marie, then let it cool until it reaches room temperature.

Mascarpone (taken out of the fridge shortly before, to reach room temperature) we mix it lightly with a silicone spatula. I prefer to use the spatula instead of the mixer. Then add the white chocolate gradually and mix until completely homogenous.

Mix the whipped cream separately in another bowl until it becomes firm (it doesn't have to be very hard). Then lightly mix the whipped cream over the mascarpone cream and mix well with the silicone spatula and thus we obtained the cream.

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.

We pass each biscuit through milk, then we place them on a plate, 11 biscuits for the lower layer.

Cover with a third of the cream, then sprinkle with fruit and then cream

Then put the next layer of biscuits (soaked in milk), cream, fruit, cream

Place the last layer of biscuits and cover with the remaining cream and the rest of the fruit.

I left the cream to harden in the fridge and then I served it with great appetite. I admit it didn't stay very cold in the fridge for a long time because I couldn't wait to taste it

Good appetite for the cake without baking with berries and mascarpone cream. You can also make a cake without baking with pineapple.


Video recipe: Mascarpone cake, champagne fruit and biscuits

The cake with mascarpone, fruit and champagne biscuits is the fastest cake ever made. And the simplest, and tastiest, I would say. You have to try not to say I'm exaggerating. You can use any seasonal fruit for the top layer and some juicy fruit for the inside.

I have already made it a few times, the most fragrant came out with raspberries inside and out, but I took the pictures when I prepared it with berries inside.

But let's see how easy it is and what you need for this delicious cake with mascarpone, fruit and champagne biscuits.


Mini pavlove with mascarpone cream and berries

There are many beautiful quotes about this new rebirth of nature that delights us with its presence every year in the period immediately following those long and cold nights. She also comes, like other moments, to give us hope that dreams that tend to become reality will become an expected present.

Martisoara exists of all varieties and for all tastes, but from my loved ones can expect an edible martisoara, a sweet, something to represent me, and this is best translated into reality through my main passion: confectionery. So if you want to have a bigger contribution in what you will give this year, I invite you to reproduce the recipe I propose today: mini pavlove with mascarpone cream and fresh fruit :). Pavlova is a fine, refined, tender dessert that conquers through these attributes in a surprising way.

Ingredients (18 pieces)

For pavloves:

For mascarpone cream:

  • 230 gr mascarpone (very cold)
  • 220 gr liquid cream (very cold)
  • 50 gr powdered sugar
  • 1 tablespoon vanilla paste

For the berry sauce:

  • 300 gr mashed berries
  • 50 gr caster sugar
  • Juice of 1/2 lemon
  • 7 gr pectin

Decor: fresh berries, pistachio bar

Method of preparation:

  1. Beat the egg whites with the sugar on a steam bath until it reaches a temperature of 45 ° C.
  2. Continue frothing with the mixer until its bowl has cooled and we get a firm and glossy meringue.
  3. Add the starch and vinegar and mix gently.
  4. Preheat the oven to 110 ° C. Line two trays with baking paper or silpat paper.
  5. Put the meringue in a bag with a sprinkled dui and pour it in the shape of baskets, leaving a gap in the middle so that the resulting pavlovele can be filled later (only the first layer is sprinkled at the base).
  6. Put the trays in the oven and bake the pavlovas for 90 minutes, heat up + down.
  7. After this time, take them out of the oven and leave them in the trays to cool.

Berry sauce:

  1. Heat the berry puree to 40 ° C, then add in the rain the sugar previously mixed with the pectin and mix vigorously with a whisk. From the moment of boiling, let it boil for 3 minutes.
  2. Then leave to cool until use.

Mascarpone cream:

Put all the ingredients in the bowl of the mixer and beat until you get a thick cream. Be careful not to cut!

Assembly: Each pavlova is filled with mascarpone cream and decorated with berries and pistachio bar. Pour a teaspoon of sauce on the edge, starting from the top. Serve with more sauce on the plate. They are fantastically good!


Cake with biscuits and berries

I'm not going to turn your back on you like this, Monday morning. What I really want to do is point out some obvious things during this period: the first would be that it is very hot (spirit & # 8230) and that I don't think anyone wants to sit next to the oven. The second would be that we are in full season of all kinds of fruits, so the possibilities for something sweet are very varied. Basically just want and in 30 minutes you get a dessert as decent and cool as possible.

You can even make a festive cake.

Following the recipe of Tiramisu with strawberries posted recently, I made a cake, this time using berries and the missing strawberry. Yes, I still have a little. :)

Ingredient:

  • 400 g fresh berries & # 8211 raspberries, blackberries, blueberries
  • 500 g mascarpone
  • 400 ml whipped cream
  • 200 g powdered sugar
  • vanilla
  • 300 g biscuits
  • 200 ml of liqueur, preferably from the same fruits as above (I had strawberries, as raspberries I did not manage to make or receive in the package :)).

The first thing I advise you to do is to choose the most beautiful fruits and put them aside for decoration.

The next step is to rub the mascarpone cheese with half the amount of powdered sugar and vanilla. Then beat the whipped cream (you know, it has to stay in the fridge for a few hours before you do that) and add the rest of the powdered sugar to sweeten it. Mix lightly with a spatula, mascarpone and whipped cream. That's about cream.

On the plate on which you are going to mount the cake, place the ring of a round cake shape 26 cm in diameter, and put biscuits in the inside, so that you form a & # 8222gardulet & # 8221. Because the biscuits are much higher than the ring, I advise you to cut about 2 cm from them, so they will have even more stability on the plate. Another thing to pay attention to is to place them with the glazed part outside.

Now it's time for fruit liqueur to enter the scene. That is, the base of the cake will consist of biscuits soaked in magic liqueur for one second on each side & # 8211 no more, as they will soften too much, however they get wet from the cream. Arrange the biscuits inside the shape so that you fill all the gaps, and here the cut ends from the ones used on the outside are very good.

I did not syrup the biscuits placed outside, their purpose is to support the cake, which I risk losing if I soaked them in liqueur.

Put 2-3 tablespoons of cream to cover the first layer of biscuits, then arrange as fresh and evenly as possible fresh fruits be generous, do not leave empty spaces, but be careful to put them in a single layer, however.

Add another 2-3 tablespoons of cream to cover the fruit and arrange another row, as compact as the first, of syrupy biscuits.

Another round of cream & # 8211 fruit & # 8211 cream is coming because a new row of fruits is coming, the decorative ones, be more generous at the last round of cream.

Arrange the beautiful fruits set aside on the whole surface and let the cake cool for at least 8-10 hours, it needs time to settle all tastes and to syrup the biscuits properly.


Naked cake with mascarpone cream and berries

& Rdquonaked & rdquo cakes or naked cakes have become more and more popular lately. They came to be ordered even at weddings and events, & icircn despite the unfinished appearance. Their name comes from the fact that they are not covered in cream, but the layers of countertop and filling are visible.

You can make a naked cake from any combination of countertop with cream. The recipe we propose to you today is a light, cool and slightly sour one, only good for the warm season. The combination of mascarpone cream with berries is delicious every time. Not to mention the juxtaposition of white cream with brightly colored fruits. You will get a delicious and very attractive cake, which you can prepare for any occasion.

  • For the countertop:
  • 300 g butter
  • 3/4 cup sugar
  • 1 teaspoon vanilla essence
  • 3 eggs
  • 1 cup + 1/4 flour
  • 1 teaspoon baking powder
  • a pinch of salt
  • For the cream:
  • 250 g mascarpone
  • 2 tablespoons sugar
  • 250 ml liquid cream
  • For decoration:
  • fresh berries

Preheat the oven to 180 degrees. Prepare a round countertop tray, which you grease with a little butter.

Put the sugar, butter and vanilla in a bowl and beat with a mixer until it gets a creamy consistency. Add the eggs, one by one, mixing well after each one.

Mix the flour with a pinch of salt and baking powder. Add a tablespoon of the mixture to the bowl of the mixer and gradually incorporate into the cream.

Pour half of the composition into the pan and bake at 180 degrees for 25-30 minutes or until the top is evenly baked. Do the same with the other half.

Allow both countertops to cool completely, then cut them into two equal layers. You will therefore get four layers of countertop.

For the cream, beat the liquid cream together with the sugar, with the mixer, until it reaches volume. Add the mascarpone cheese and mix for another 2-3 minutes, until incorporated.

To assemble the cake, put a layer of top, a layer of cream and a layer of whole or cut berries, depending on how big they are.

Continue until the last layer, decorate with the remaining cream and plenty of fruit. Refrigerate the cake for at least two hours before serving.

You have to see it too.


Mascarpone berries

Cream with yogurt and berries Cheesecake Recipes, Recipes. Wet vanilla top, a light cream of berries, and cream. Put mascarpone cream and liquid cream in the bowl of the mixer. Mix for about a minute and then add the vanilla essence, mix for another 4-5 seconds. The fruit cake, diplomat cream with mascarpone and cocoa top is. While the cream cools, we take care of the fruits: strawberries and berries. Dense chocolate top, light mascarpone cream, whipped cream and raspberries. First beat the whipped cream with the powdered sugar. I mixed the mascarpone cream with enough sugar to turn it into a paste. Separately, beat the cream well, add the cream hardener and then a. It is a cake, a cool dessert that can be prepared with other fruits.

Strawberry Cream Foam 0 Sweets, Cooking, Recipes, Meals, Salads. Chia pudding with berries & # 8211 RECIPE BOOK Recipes Light Food, Small. Beat the whipped cream until it hardens then add the mascarpone cream. Are we going to replace strawberries with frozen berries?

Put half of the mascarpone cream and blackberries, cover with the second top and place.


Unbaked cake with yogurt and mascarpone

I love cakes without baking, especially in summer when I'm not in a hurry to use the oven because of the heat. They are made quickly and are a convenient dessert when we have guests or when we simply have a craving for something sweet. The most common combination of creams is probably the one with mascarpone and whipped cream or the one from the diplomat cake, but for the latter there is something to work on, so now I have chosen a much simpler and cooler version, namely Greek yogurt with mascarpone. It's not my idea, I saw it the other day on the net and she smiled at me because it seemed to me a cream only good for this heat wave.

You can replace the yogurt with cottage cheese or ricotta, the cake will come out just as good.

The recipe is not new, I'm sure you've seen similar recipes on the internet, but not on my blog, I didn't try this cream, so last weekend when my little ones were longing for something sweet, I prepared this fresh and light cake.

You can also prepare it as a dessert in a glass or with a top of crushed biscuits mixed with butter (like cheesecake) or with sheets of pandispan or puff pastry. All combinations are welcome.

The good part is that it can be prepared with almost any fruit, I chose what I had in the fridge, namely bananas and lime. I will probably try it with raspberries or peaches in the near future, I think it is delicious!

  • 200g biscuits
  • 250g mascarpone
  • 400ml Greek yogurt 10% fat
  • 7g gelatin
  • 250ml milk
  • 50g old
  • 1 file
  • 250ml fresh

Mix the yogurt with mascarpone and add 50g of sugar. We leave the mixture aside and prepare the gelatin, we hydrate it in 50ml of cold water for 10 minutes and in a saucepan we heat 100ml of milk. When the milk is hot, turn off the heat and add the hydrated gelatin. Mix well and let it cool a little then pour over the mixture of yogurt and mascarpone.

In a cake tray measuring 30x11cm or round with a diameter of 20cm we put a plastic foil. We pass the biscuits through cold milk and place them next to each other in the tray. Pour half of the cream then put the cleaned bananas and sprinkled with lemon juice. Pour the other half of the cream and then put another row of biscuits soaked in milk.

Cover with foil and put the tray in the cold for 4 hours. I left it from evening until morning but 4 hours are enough for the cream to harden.

Remove the tray, unfold the foil and turn the cake over on a plate.

Garnish the cake with whipped cream, lime slices and chocolate. Cut slices with a knife soaked in cold water and serve.

I recommend you make a double portion from the first one because it eats quickly :).

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.



Comments:

  1. Kagul

    I fully share her point of view. Great idea, I agree.

  2. Nathanial

    It's a pity that I can't speak now - I'm forced to go away. But I will be released - I will definitely write that I think on this question.

  3. Tekinos

    Bravo, they are simply magnificent thinking



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