Simple Recipes: cakes

Showing posts with label cakes. Show all posts

Recipes Cheesecake with Blueberry Sauce

Saturday 0 comments

Crustless, refined sugar-free, and skinny cheesecake made with German Quark cheese, yoghurt, and vanilla flavoured protein powder, then sweetened with honey and bananas and dressed up with a simple blueberry sauce which was beautiful on the cake. A delicious low-carb cheesecake that you can enjoy guilt-free.


Cheesecake with Blueberry Sauce Ingredient : 500 g 0.2% Magerquark 200 g 1.5% Plain yoghurt 70 g Whey vanilla protein powder 3 Large egg whites 2 Large ripe bananas, mashed 1 tbsp Honey How to make :	400 g Fresh or frozen blueberries 2 tbsp Lemon juice 4 tbsp Honey

Preheat the oven 150C/300F. Line an 8-inch springform pan with parchment paper. Blend all the cheesecake ingredients until well combined. Pour into the prepared pan. Bake in the middle of hot oven for an hour. Turn the oven off and leave cheesecake in oven, with door ajar, for an hour or until center is completely set. Then remove from oven and cool completely on a wire rack. Chill the cheesecake at least 4 hours before serving.
In a small saucepan, over medium heat, add blueberries, lemon juice and honey. Bring to a gentle boil, reduce heat and simmer 2 to 3 minutes. Remove from heat.
Slide a small knife around edges of cake to loosen it and remove transfer to a cake plate. Garnish with some more blueberries and spoon the sauce over.

Recipe For Red Currant Quark Cheesecake

Tuesday 1 comment

This redcurrant cheesecake is really easy to make and has a great balance between sweet and tart. It's perfect for a light yet creamy dessert on a hot day when you don't want to turn your oven on. You can easily replace the red currants with raspberries or blueberries.

Quark is a very common fresh cheese in Germany. It is a mild creamy cheese without the sour taste of yogurt. It usually has much lower fat content than cream cheeses and has no salt added.

1 disc / 10-inch Chocolate chiffon cake
12 Sheet gelatin
200 g Red currants
500 g 0.2% German Magerquark cheese
200 g Sour cream
50 g Caster sugar
300 g Whipping cream

Place the chocolate chiffon cake layer in a springform pan lined with a piece of parchment paper.
Place 150 grams of red currants in a saucepan over medium heat. Cook, stirring frequently, until berries are completely soft, about 10 minutes. Once cooked, strain through a fine sieve. Set aside to cool. Discard the pulp.
Soak sheets of gelatin in a bowl of cold water to soften, 5-10 minutes. Remove and gently squeeze to remove any excess water. Melt the softened sheets in a saucepan or microwave over very low heat, stirring just until melted completely.
In a mixing bowl, whisk together the Magerquark, sour cream, red currant puree and sugar. Slowly stir in the melted gelatin until well combined. Fold in the rest of red currants. Cover and chill for 15 minutes until it begins to thicken.
Whip the cream until soft peaks form and fold into the Quark cheese mixture. Pour the mixture into the prepared chiffon cake layer. Cover with a plastic film and chill for 3-4 hours. Garnish with red currants.

Recipe Candy Pop Choco

Thursday 0 comments

Choco Pop Candy is super delicious taste, suitable as a complementary food before Eid. How to make it very easy Here is the recipe and how to make a candy pop choco :

Ingridents :

230 gr Dark chocolate
30 gr margarine/butter
30 gr Wheat flour
1/4 tsp Baking powder
2 Eggs
100 gr Sugar
1 sdt Vanilla essence
230 gr Chocolate chips
200 gr Macadamia Nuts

How to make :
1. Cut into small pieces and mix with dark
chocolate butter, Melt the manner in stim. Set aside.
2.Mix the flour and baking powder, sieve and set aside.
3. Beat the eggs, sugar and vanilla essence until fluffy.
4. Add chocolate mixture and stir well.
5. Put the chocolate chips, macadamia nuts, stir evenly.
6. Add flour mixture, stir evenly.
7. Form dough using ice cream scoop or spoon in the way.
8. Bake in the oven with a temperature of 170-175 ° C for 10 minute.

candy pop choco ready to served

Recipe Rainbow cake Delicious

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Rainbow cake

Rainbow cake is a kind of food that is quite popular. Because of its unique color and also tastes good, this cake is very much in demand both from children, adults, to the elderly.

Recipe coconut banana cake for fasting ramadan food

Friday 0 comments

Entering the fasting month of Ramadan in 2013 than iftar menus are generally dinghy or sweet tea or syrup, of course, there are also other light snacks or often name Tajil.

on the occasion of this post I will share some pie menus that may be suitable for fasting. one of them is coconut banana cake, here is the recipe and how to make coconut banana cake for 15 servings

coconut banana cake

Nutrition and cakes fasting ramadan

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This is the story of a Muslim brother Karimah bint Dawoud for fasting in Ramadan

That evening empathizing with those inadequate individuals who have no option at iftar and have to eat what is there, I discovered a few items of Turkish pleasure a brother has given me. I ate one after my iftar meals, if I eat any longer maybe the glucose will keep me conscious and I like to rest before Suhour.

5 Food Big pizza with unique toppings decoration

1 comment

La Pizza Hut

Food Pizza is one of the favorite dishes are very delicious, recipes for pizza will look more beautiful with a variety of toppings, toppings vary depending on the type of taste. In this case I do not discuss how to make a pizza. In addition to processed meat, vegetables or seafood person also makes a unique and whimsical creations.

Recipes Bolu Kukus cakes

Wednesday 0 comments

Bolu Kukus cakes (Steamed Bolu) are very delicious snacks and looks attractive with its colorful, makes his way was relatively very easy. This time I want to share how to create a colorful and bolu kukus is broke.

Bolu Kukus

Here is the recipe and how to make steamed bolu (Bolu Kukus) cakes for 12 served:

Ingredients:

- 2 eggs

- 200 grams of sugar

- 2 tsp emulsifier (sp / tbm)

- 275 grams of wheat flour

- 1/2 tsp baking powder

- 225 ml drink plain soda water or sprite

- 1/2 tsp vanilla essence

- 2 drops of pink dye

- 2 drops of green dye

How to Make :

1. Beat eggs and mix with sugar and emulsifier to 10 minutes until stiff.

2. Enter the flour together with baking powder as she sifted soda alternately with water as he shuffled slowly. Add vanilla essence, Stir well.

3. Take 50 grams of dough, add the pink dye, Mix well.

4. Take 50 grams of batter add green dye. Stir well. Let rest for a white.

5. Pour batter into mold white steamed sponge lined baking sheet. Added batter pink and light green dough on it.

6. Steamed up to 10 minutes over high heat until cooked.

Bolu kukus ready to be served

Recipes and How to make Cake Carabikang

Monday 2 comments

Carabikang cake, cake snack is included into the class, already well-known in the first, how the recipe and how to make a cake Carabikang, it would not harm if you know how to make a cake Carabikang, although there are many in the local culinary store.

Green Bean Spelt Cake with Hazelnuts and White Wine

Thursday 0 comments

Green beans and paparika flavoured chicken cold cut along with white wine...a delicious and healthy combination. The addition of hazelnuts (or walnuts as the original recipe calls for) gives this savoury, but nonetheless delicious cake more substance and an interestingly crunchy texture. Cheer you up with a large slice paired a glass of white wine, as well as some crème fraîche.

Green Bean Spelt Cake with Hazelnuts and White Wine

adapted from Quiches, Cakes & Tartes - Christina Richon

©angiesrecipes

200 g Green beans
80 g Hazelnuts
80 g Paprika flavoured chicken cold cut
250 g Refined spelt flour
2 tsp Baking powder
Pinch of sugar
4 Eggs, medium
100 ml Walnut oil
100 ml Dry white wine
Salt and pepper

Rinse and clean the green beans. Poach them in a pot of boiling salted water for about 8 minutes until tender but still firm. Drain the beans in a sieve, and rinse them briefly under cold water. Set aside to drain again.
Preheat the oven to 180C/350F. Line a standard loaf pan with parchment paper. Finely dice the chicken cold cut. Cut the drained green beans into small pieces.
Whisk the spelt flour, baking powder and 1 pinch of sugar together in a mixing bowl. Beat the eggs and walnut oil until blended and foamy. Stir in white wine, then gradually fold in flour mixture.
Add in the diced chicken cold cut, green beans and the hazelnuts. Gently stir to combine. Season with salt and pepper. Pour the batter into the prepared baking pan.
Bake the cake in the center of hot oven for about 50 minutes. Remove from the oven and set aside for 10 minutes. Turn the cake out onto a wire rack and cool to the room temperature.