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Cheesecake with blueberries


Mix the egg whites then gradually add the sugar and beat until it becomes a strong and glossy meringue. Add one egg yolk, oil and vanilla in turn, then mix lightly with flour and baking powder. Pour the composition into the pan and bake for about 40 minutes.

We mix the cottage cheese with sugar, vanilla essence.

When the top is ready, syrup it well and add cream cheese and cranberry jam on top.


1. Prepare tops in trays of the same size from 5 egg whites beaten with a pinch of salt, add 5 tablespoons of sugar, add the yolks rubbed with oil, essence and flour. Pour into trays and bake for 20 minutes. at the right fire.

2. Apricot cream is prepared by mixing sour cream with cottage cheese and sugar then add hydrated gelatin with 100 ml of cold water then melted (without boiling) in a sea bath and puree obtained by passing the apricots from the compote.

3. The preparation of the blueberry cream is prepared in the same way, adding at the end instead of the apricot puree, the blueberry jam.

4. Mount the cake in the tray in which I baked the tops. Place the first top, pour the apricot cream then sprinkle on the whole surface, evenly, the small pieces of apricot, come on top with the second top, press lightly by hand and pour over the blueberry cream.


Cheesecake with blueberries

My cake for the roadside picnic. Do you remember when you last stopped eating at the side of the road? I don't even know why I prefer to stop at the gas station or eat sandwiches and dried fruit sticks in the car. Hurry, comfort, fatigue.
This weekend I participated in the orcCorcova Trail Race (15 km). I prepared a small package with food (chickpeas, tomatoes, butter, wholemeal bread, this cake and fruit) to surprise others. We stopped at a stone table by the side of the road and the food did not taste so good for a long time. As the others ate, I don't think it was just my impression. It was a nice start to the weekend, a time when we slowed down time so we could enjoy the pleasant moments after (running, walking in the vineyard, Brancusi's sculptures from Targu Jiu, the way back to Transalpina).

Regarding the cake, I just want to tell you, so as not to be surprised, that it doesn't have a fluffy core, it's more like a firm pudding, as if you were eating boiled papanasi stuffed with blueberry jam.


Cake with cheese and cranberry sauce

I'm a big fan of cow's cheese, and of course the cheesecake, so one is always welcome. I made a combination between the classic cake with cheese, and the famous & # 8222cheese cake & # 8221, more precisely I borrowed the idea of ​​sauce put over the cake, as well as the round shape. A traditional cake with cheese and raisin dough.

We first prepare the ingredients:

& # 8211 600 g fresh cottage cheese

& # 8211 6 tablespoons cranberry jam

Prepare the dough: mix the yolk with the sugar and butter at room temperature, then put the vanilla sugar and baking powder, along with some of the flour, and knead the rest of the flour will be added gradually, until you get a thick dough. We also take care of the cream cheese: we mix with the robot the cheese, the yolks, the sour cream and the sugar, we beat the egg whites separately with a spoon of sugar, we incorporate them in the cheese mixture, using a wooden spatula, we also sprinkle the raisins & # 8211 previously soaked in hot water and rum & # 8211 vanilla sugar, lemon juice and tablespoons of semolina.

Wallpaper a tray with baking paper (I used a round yan 24 cm in diameter), spread the dough to a thickness of about 1 cm, pour the cream cheese and bake, where it will stand 30-40 min: pimele 10 min at high heat, then at the right heat, until our cake turns brown.

It can be served simple, but a delicate flavor will be given by the jam and jam, which we prepare as follows: boil the tablespoons of jam, add the wine gradually, let it boil for 2-3 minutes, after stopping we add the essence of rum, and ready & # 8230 can be added over slices of flavored cake.

This cake is dedicated to traditionalists, I will return soon with a more refined cheese cake.


How to make a cake with raspberry cherries or blueberries according to Grandma's liqueur recipe?

Yeast dough for fruit cake

I made the dough right after this recipe & # 8211 click here. I spread a sheet of dough the size of the tray (33 x 42 cm).

Then I moved the sheet to the tray lined with baking paper.

The dough is left to rise in the pan for approx. 15 minutes, until the cream is done and the oven is heated. It must be covered with plastic wrap or a thick cloth to prevent it from drying out.

Cream cream with eggs for the cake with raspberry and blueberry cherries

I heated the oven to 180 C with ventilation (medium to high stage for gas). In a clean bowl I mixed the cream (sour and sour, as for sarmale or papanaşi) with sugar and vanilla. I also put a salt powder that intensifies the vanilla flavor.

Then I added the 5 eggs and mixed everything well. I tasted to see if it's pretty sweet and vanilla. You can add even more sugar or vanilla. There are several portions of Saxon hencleş cream in my bowl.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

Finally I poured the cream over the dough spread in the pan. I sprinkled plenty of fruit: raspberries and blueberries first. I used frozen fruits that I put as such, without defrosting them beforehand.

Then I filled it with many seedless cherries. You can also put cherries. I sprinkled 3-4 tablespoons of sugar on top because the fruit was a bit sour.


For the countertop: Crush the biscuits as finely as possible, put them in a bowl and add a tablespoon or two of cocoa. Melt the butter, pour over the biscuits and mix well. Then it is placed in the shape of a cake (with a diameter of 26 cm) lined with baking paper and pressed well. Put the form with the cookie sheet in the fridge until the cream is prepared.

For the cream: The cottage cheese is mixed with sour cream, sugar and vanilla sugar until well blended. Put the gelatin soaked in 100 ml of cold water for 10 minutes. Melt in a bain marie and allow to cool. In a bowl, whip the whipped cream and lightly incorporate it into the cream cheese with a spatula, stirring gently from the bottom up. At the end, add gelatin.

Mix 150 g of blueberries in a blender until they become a paste. In a bowl put less than half of the cream cheese, add the blueberries and mix gently. Pour the plain cream cheese over the biscuit top, level it and add the cranberry cream cheese. Put 100 g of blueberries on top, then put the tray in the fridge for 3-4 hours.