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Maple syrup and mascarpone cakes

Maple syrup and mascarpone cakes

Countertop:

Mix eggs and sugar, then add the flavors (rum, vanilla), flour and starch plus baking powder and salt powder. Divide the composition in two and add black cocoa in half. Put baking sheet in the tray (32/24) and pour the white composition that we level with a spatula (or spoon). Bake at 170 degrees for 10 minutes (we also do the toothpick test). Remove and let cool directly on the parchment paper (do not peel off the countertop yet). We divide the cocoa composition in two and bake two countertop sheets in the same way. Let them cool. We will cut with a round shape 4 discs from each countertop (or 6 as you see fit, I preferred to make them bigger and I got 4 pieces).

We prepare cream:

Mix the yolks with the sugar, vanilla, maple syrup and sour cream and put everything in a bowl on the fire to bind, stirring all the time so that it doesn't stick. When it starts to bind, add the starch and mix well with a whisk. Leave it on the fire until the cream thickens and then let it cool. When it has cooled perfectly (attention only then), incorporate mascarpone and mix very well.

Syrup:

Mix the water with the maple syrup in a pot on the fire and add the rum, heat it slightly and set it aside. With this syrup we will sprinkle the discs on the counter.

Assemble the cakes:

Sprinkle the countertops with syrup and fill them with cream, we will put a disk with chocolate, cream, a disk without chocolate, cream, and again a disk with chocolate, we decorate them with white chocolate flakes.


Cake recipe with chocolate mousse and mascarpone

Ingredients cake with chocolate mousse and mascarpone:

5 eggs
80 grams of sugar
140 grams of flour
60 ml of sweet milk
half a teaspoon of baking powder
a pinch of salt
30 grams of dark chocolate

100 grams of milk and hazelnut chocolate
250 grams of sour cream
250 grams of mascarpone
50 grams of sugar
an envelope of gelatin
four tablespoons of water

100 ml water
a spoon of sugar
a tablespoon of cocoa

400 grams of sour cream
three teaspoons of powdered sugar

How to prepare cake with chocolate mousse and mascarpone:

  1. We start by making the cake top and proceed as in the cake recipe with mascarpone, white chocolate and berries. We use a baking tray with a detachable ring of 26 cm.
  2. We make a sugar syrup, water and a tablespoon of cocoa, boil everything for a few minutes on low heat. Let cool
  3. We place the top on a special cake tray, we put back, around it, the detachable ring from the cake shape in which we baked it and we syrup it, after which we start to prepare the chocolate mousse.
  4. We prepare the chocolate mousse starting by melting the chocolate in a bowl on a steam bath, adding the two tablespoons of water.
  5. When the chocolate is melted, add 100 grams of sour cream and mix well, then take the bowl off the steam bath and let it cool.
  6. Meanwhile, mix the mascarpone with the sugar and the rest of the sour cream
  7. Gelatin together with two tablespoons of water dissolve it on a steam bath. Add two tablespoons of the mascarpone and sour cream composition and mix well until the gelatin is well dissolved. Let it cool a bit and then add it to the mascarpone cream, mixing the resulting composition well
  8. Add the cooled chocolate cream and mix everything with a mixer
  9. Prepare the chocolate mousse with gelatin quickly over the syrupy top
  10. Let it cool until the next day when we remove the removable ring from the cake form and garnish it with whipped cream prepared in advance, beating the cream well with the powdered sugar.
  11. Sift a little cocoa over the whipped cream or put small pieces of grated chocolate to decorate it
  12. Cut into slices and serve with gusto)

Have a good appetite!

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First of all, turn on the oven at 180 degrees, so that it heats up well before baking.
Then, I mixed the egg well with the sugar, then I added the wet ingredients (milk, oil, magiun) and spices. I added flour mixed with baking soda and cocoa.

In a cake pan with a detachable bottom I put baking paper, I added the composition. and I let it simmer in the oven for 30-35 minutes. Towards the end I terrorized the counter a little, stabbing it with a toothpick until it got bored and left it clean for me. After it baked, I took it out and let it rest until it cooled.

First I cut the countertop all around (2 cuts, so that 3 pieces of countertop come out), so that I can insert the thread through the cut. Then I took a piece of thread around the countertop and had something to hold on to. I put the thread lightly into the cuts, I grabbed the left end of the thread with my right hand and the left end with my left hand and I pulled lightly until the right thread came out (do you realize how much the poor countertop suffered? I beat him, then -I baked it, then I stung it and at the end I strangled it!)

Next I made the base for the 2 creams:
- I mixed the yolks very well with the sugar. Then I added the milk and put everything on the lowest heat, stirring constantly.

- While the base for the cream has cooled, I put baking paper and the ring back around the first piece of countertop. I syruped it with compote mixed with brandy, then I placed the cherries.

- I took 2/3 of the cream base, I mixed it with mascarpone, vanilla, 2 tablespoons whipped cream and 2 tablespoons gelatin (prepared as follows: I left it with 100 ml of cold water for 10 minutes, then I dissolved on bain-marie)

- I beat the 3 egg whites well

- Then I incorporated them into the cream. Three-quarters of the cream reached over the cherries

-I put the second part of the counter, I syruped it and I covered it with mandarins

-For the second cream I added white chocolate in the base of the remaining cream and I mixed well on low heat until the chocolate melted. After it cooled I added 4 tablespoons of gelatin and about 250 ml of whipped cream. I put it all over the mandarins. This was followed by countertop number 3, syrupy and the cream left over from the cherry layer.

Then I left the cake in the fridge until morning.

I cut a strip of baking paper taller than the cake and spread it out. I melted the bain-marie chocolate (separately the white chocolate from the milk one). At the bottom of the paper I tried to make some kind of milk chocolate waves. Then we filled it with white chocolate so as to obtain a higher band than the cake. I let the chocolate cool a bit, then I wrapped the paper around the cake (for this operation I would have needed about 2 more hands so as not to eat everything in chocolate, but in the end I managed)

Wrapped well, I put the cake in the fridge.
Then I started topping the cherries: I put the cherries in a pan, a cup of syrup, a little brandy and the lemon liqueur. It occurred to me to flambe the composition, but I felt sorry for my own eyebrows, so I refrained. In a bowl I mixed the starch with some compote and added it to the pan. So. further on, I undressed the cake with great care and emotion from the baking paper, taking care not to break the chocolate. Then I put the cherries in syrup and started decorating.

The cake recipe with fruit and mascarpone cream was proposed by IriA on the culinary forum.


Madeleine with maple syrup

Today we will make madeleine, but slightly modified. I modified the classic French recipe a bit and created these fluffies, to which I added maple syrup, coconut oil and raspberries.
They are incredibly easy to prepare, and these little shapes are fire friendly.
They can be customized in a thousand ways.

The recipe is simple, I basically replaced the sugar with maple syrup, butter with coconut oil. For the rest, I added grated lemon peel for extra flavor, but any kind of floral aroma works, such as that of roses or lavender. As I told you, any combination will go through your head.

The preparation process is quite simple. Everything you need, a tray of madeleine and some free time.

For 4 people :: Preparation 10 minutes :: Low difficulty :: Baking 8-10 minutes
Ingredient:

1/2 teaspoon baking powder

1/2 cup coconut oil, lightly melted

1 teaspoon grated lemon peel

Method of preparation: preheat the oven to 170 degrees Celsius and get ready 2 trays for madeleine, which you grease with a little coconut oil.
If you removed the coconut oil from the cold earlier, it will already be liquid. If you forgot about it, immerse the jar for a few minutes in a bowl of warm water. Put it aside.
In a bowl, beat the eggs with a pinch of salt. Gradually pour in the maple syrup and coconut oil. Combine the rest of the dry ingredients and gradually add them to the composition.
Add about 1 tablespoon of the composition to each form. Come with a few raspberries.


Bake for 8-10 minutes, or until the edges are golden and perfectly cooked. The middle of the cake is no longer soft.
Let them cool in the form for a few minutes, then carefully remove them and let them cool completely on a grill.


Mascarpone and pineapple cream cake

The cake with mascarpone and pineapple cream is an excellent combination of chocolate, vanilla cream and pineapple.

I often prepare this cake, it is spicy, cool and not at all difficult to prepare.

It is not expensive but with it you can delight anyone.

Below I will present the ingredients used to make this recipe.


Mascarpone mousse with berry syrup

We can play endlessly on the theme of mousse. Originally appeared in France, it can now be considered as belonging to the World. We will prepare this one with mascarpone. For the topping we chose the berries that we will pull a little in the pan with butter, honey and brandy. How about such a dessert?


Roll with mascarpone strawberries and cream

Roll with mascarpone strawberries and cream. How to make a roll with cream and fruit? Fluffy roll filled with fruit and cream, strawberries and mascarpone. A simple and quick dessert recipe. How to fill and roll a roll cake?

This mascarpone and whipped cream roll is a perfect summer dessert. Strawberries can also be replaced with other seasonal fruits: raspberries, blueberries, blackberries, cherries, cherries, peaches, etc. Each time you will surprise your family or guests with a new dessert.

I had a party in the garden with several friends, some of whom were born in May. That's how it turned out. So I celebrated them, properly, with a seasonal roll cake, filled with fragrant strawberries, mascarpone and cream. Happy birthday, once again, Timi and Laci! They were very happy with this dessert! How can you not feel like seeing such a roll?

For this roll with mascarpone and cream strawberries I used a simple roll top and a strawberry cream with mascarpone and cream prepared cold, without boiling. I decided not to wrap the roll in cream but to powder it only with powdered sugar.

Another fine cake recipe with mascarpone and strawberries find here.

These ingredients are enough for a roll of approx. 35-40 cm long from which to cut 16-20 slices.


Mascarpone cake, condensed milk and fruit: strawberries, raspberries, blueberries & # 8211 without baking

Mascarpone cake, condensed milk and fruit: strawberries, raspberries, blueberries & # 8211 without baking. A kind of Tiramisu Cake with berries, mascarpone, cream and biscuits. How to make a light cake with strawberries, raspberries and blueberries? Unbaked cake recipe. Cake recipe with biscuits and mascarpone. Recipes with strawberries, raspberries, blueberries, berries.

I recently had a family birthday and I kept thinking about a refreshing and light dessert that I could prepare quickly and without baking. So I created this cake with mascarpone, condensed milk and fruit: strawberries, raspberries and blueberries. He was very successful! An aromatic, creamy and very good dessert came out!

This cake is created by me. I really like to improvise in the kitchen, to be guided by the instinct and the inspiration that the ingredients give me. I look at what I have in the fridge, freezer or pantry and adapt my recipes to the available ingredients. This time I used biscuits, mascarpone cream with strawberries, cream and sweetened condensed milk, frozen raspberries and some fresh blueberries. A cake craze has come out!

Being a cake without baking, I used commercial biscuits. If you want you can prepare them at home following this recipe & # 8211 see here. The resemblance to the classic Italian Tiramisu dessert stops at biscuits and mascarpone. See here how it's done an authentic Italian Tiramisu with espresso and Marsala.

In this case, that of the cake with mascarpone and fruit, we syruped the biscuits with orange juice mixed with Cointreau (orange liqueur & # 8211 can also be Grand Marnier, Triple Sec, Marie Brizard). You can give up alcohol if children eat the cake. The cream is an extra fine one that contains strawberry puree (that's why it's pink), mascarpone, natural cream cream and condensed milk. It is about sweetened condensed milk (canned 398 g), NOT about the one that is put in coffee. If you can't find something like this, I'll leave you the recipe for homemade condensed milk & # 8211 see here. You can use raspberries or berry mix and cream instead of strawberries.

This cake with mascarpone and fruit must be prepared at least 12 hours before because the cream must be cold-cured in the refrigerator. Condensed milk reacts with the acid in the fruit and becomes creamy, creamy. In this case, I added a little gelatin to give a firmer texture (so I can cut the cake into beautiful slices).

We used a circular shape (adjustable ring) with a diameter of 22 cm and a height of approx. 7.5-8 cm. Ies approx. 12-16 slices of cake with mascarpone, condensed milk and fruit. You can also mount it in circles of 26 or 28 cm, but it will not be as tall.


Chocolate cream with mascarpone

This chocolate cream with mascarpone is so fine, tasty and versatile.

It is very easy to make from just a few ingredients and is suitable for filling cakes and cakes of any kind. It keeps its shape very well and has an excellent outfit, being suitable for layered sweets.

We always celebrate any kind of event, no matter how insignificant it may be for some, for us it is important even on sunny days on a winter day.

The child in me enjoys everything, the visit of my parents, siblings, friends and everything that is beautiful around me. The last cake I filled with this cream was the Spring Dream Cake, with strawberry mousse and the wonderful chocolate cream.

So if you are up to ideas this cream will get you out of trouble. Stay tuned for the list of ingredients, but also for the simple way of preparation.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

Or on the Facebook page, click on the photo.

Add the chocolate, leave for 2-3 minutes and then mix vigorously so as to obtain a homogeneous composition.

Pour the warm, not hot composition over the mascarpone and mix gently.

Using a kitchen mixer, mix lightly until you get a slightly airy and shiny cream.

That's about it, it was simple, fast and very suitable for any kind of cake or cake.


Beat the butter or margarine in a bowl, with the mixer or whisk, together with the sugar. The eggs are then incorporated, one by one. Mix flour with baking powder and cocoa. Knead all the ingredients until you get a homogeneous dough and then add the rum. Preheat the oven to 180 degrees C. Spread waxed paper in a tray and distribute the dough. Level with a spatula and bake for about 25 minutes then remove from the oven and allow to cool.

The canned tangerines are allowed to drain and the juice is kept. Kefir, sugar and 3 tablespoons of tangerine juice mix. The gelatin is soaked in plenty of cold water. Carefully pour into a saucepan, dissolve over low heat, stirring constantly but do not let it boil. Mix in the kefir composition. Beat the whipped cream and incorporate it together with the tangerine slices in kefir cream. This composition is distributed over the counter syruped with tangerine syrup.

The cake is then refrigerated for approx. 4 hours. The cakes are garnished with tangerine slices and izmusoara.