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Cold cake with pistachios and white chocolate


Fry the walnuts and pistachios a little in a non-stick pan, without oil. Then leave to cool and clean the shells well. They crumble a little on the robot.

Heat the butter, white chocolate and honey in a bain-marie until they melt and mix until smooth.

Break the biscuits by hand into small pieces, mix with the chopped walnuts and pistachios, add the cranberries and the melted chocolate composition. The obtained mixture is poured into a cake pan lined with plastic wrap. Level lightly and refrigerate overnight.

Remove from the mold the next day and cut into slices. Keep cold until serving.


  1. Chop the biscuits until you get a crumb. Melt the butter and pour it over the biscuits. Homogenize, and press the obtained mixture on the bottom of a round baking tray, 20 cm and with detachable ring.
  2. We put the top in the fridge and in the meantime we take care of the cream.
  3. Mix the cream cheese with the sugar, then add the whipped cream (cold) and mix until the composition becomes creamy and aerated.
  4. Melt the white chocolate in a bain-marie and add it over the cream cheese composition. Mix until incorporated.
  5. We grind the pistachios with the help of a food processor or a mortar and we add it in the cream.
  6. Remove the top from the refrigerator and pour the cream over it. Put everything in the fridge for at least 3-4 hours.

Before serving the cheesecake, decorate it with fresh raspberries, pomegranate seeds and pistachios, for extra taste and color.


Cheesecake in a glass with white chocolate, raspberries and pistachios

If the summer continues, I also prepared a dessert in tune with the sun outside, without baking.

For 4 servings (250ml glasses) of cheesecake with white chocolate, raspberries and pistachios we need:

  • 50g biscuits
  • 50g pistachio paste (see here how I made pistachio paste)
  • 200g cream cheese
  • 20g old cough
  • 100g white chocolate
  • half a teaspoon of vanilla extract
  • 120ml cream for very cold cream
  • 100g fresh or frozen raspberries
  • 20g old cough
  • a tablespoon of water
  • a tablespoon of starch

How I did:
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I crushed the biscuits and mixed them with the pistachio paste, then I distributed them evenly in the 4 glasses.

For the raspberry sauce, I chopped the raspberries using the vertical mixer until it turned into a puree. I put the puree together with the sugar to boil. When it started to boil, I added the starch dissolved in a tablespoon of water and stirred until the sauce started to boil again and thickened. I then cooled it.

I melted the white chocolate on the steamer and let it cool.

In a bowl I mixed the cream cheese with the sugar, then I added the hot melted chocolate and the vanilla extract and I mixed it to incorporate. At the end I added three quarters of the cooled raspberry sauce and mixed again.

Separately, I beat the semi-hard cream, then I incorporated it lightly, with a spoon, in the cream cheese.

I put in each glass, over the pistachio biscuits, a quarter of the cream cheese with raspberries and I leveled it by lightly beating the table glass.

I spread a thin layer of the remaining raspberry sauce over the cream cheese.

I decorated with raspberries and pistachios and left the cheesecake glasses in the fridge until serving.


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I did it on the weekend! Delicious! The only mistake is that I used crème fleurette for whipped cream and it didn't have that real whipped cream taste. Next time I will use sour cream.

Hi Ana, thanks for the recipe, I think it's a delight. What can I replace hazelnut oil with? Thanks!

/>Ana Consulea say:

Hi! With almond, pistachio or even sunflower oil. It will not be so fragrant with sunflower.


Chocolate and nutella cake

Sweet cakes can be a very elegant dessert. With a moist texture and a fine, dense and glossy glaze can impress all diners. And they will all want to taste a slice, or more, as long as they still have something to ask for. Because it is good, it is delicious, it is a guguluf full of chocolate, a sensational cake, elegant and decadent at the same time. A chocolate and nutella cake with an imposing posture that attracts and conquers. Everyone, and me, maybe you. And it's simple, it's really easy to make cake & # 8230 and so good! And full of chocolate, and & # 8230nutella!

ingredients

1 teaspoon vanilla extract

Preparation time: 30 min. Baking time: 75 min.

Mix hot water with cocoa until you get a homogeneous cream. Cover with cling film and let cool.

Mix the dry ingredients in a bowl: flour, baking powder, baking soda and salt.

Separately mix the butter well with the sugar until the mixture becomes creamy and aerated. Add eggs, one at a time. After each egg mix well and add a tablespoon of dry ingredients.

Over the butter cream, add, in turn, chocolate cream and nutella. Followed by dry ingredients and yogurt, then vanilla extract. Stir a little, just until smooth.

Preheat the oven to 175 degrees. We line a guguluf tray with butter and flour. Shake well from the excess flour. We put the composition in the tray.

Bake the cake for 60-75 minutes, until it passes the toothpick test. We turn the cake on a grill and leave it like this, without moving the tray, until it cools completely.

The cream is simple and delicious. Mix nutella and cream cheese then pour the cream over the cake. Decorate with nuts and then we can slice the cake into irresistibly generous slices. Enjoy!


How to make white chocolate with pistachios and cranberries

White chocolate broken into small pieces will be put in a bowl along with butter (at room temperature) / coconut oil, then melted in the microwave, about 3-4 minutes (taking care to check, possibly remove the bowl and mix lightly with a spatula).

After melting, the chocolate will transfer to square shape of aluminum, anointed with melted butter, leveled with a spatula and added fried pistachios and crushed with a knife.

Above, from place to place can be added dried cranberries, both for appearance and consumption.

The form with white chocolate and pistachio will be refrigerated for about 1-2 hours, then removed from the mold on a counter and portioned into small pieces.


Chocolate wrapped check

I finally found a very simple recipe, both as a preparation and as ingredients, but very effective and for Easter you can prepare it as a cake or panettone. The recipe is proposed by one of the housewives on www.prajituria.ro and you can vary a lot on this topic: you can replace the hazelnut mix with chocolate flakes, candied fruit or fresh fruit or you can divide the composition into two parts, in one of they put cocoa, a little rum or melted chocolate and at the end we have a two-tone cake.

Ingredient:
& # 8211 300g flour
& # 8211 300g old
& # 8211 250g mix dried fruits, hazelnuts, almonds, walnuts, macadamia nuts etc
& # 8211 a Cube Master Branch (250g)
& # 8211 5 eggs
& # 8211 2 sachets of vanilla sugar
& # 8211 1 sachet baking powder
& # 8211 200g chocolate
& # 8211 pistachio for decoration

First and foremost, heat the oven to 180 degrees and prepare the shape you are going to use (you can use a guguluf shape or a round cake shape or, why not, a classic cake pan). Margarine, which must be at room temperature (soft but NOT melted, yes?) Is foamed with 200g of sugar. Then add the yolks, one by one. In a separate bowl, mix flour and baking powder, then add the mixture of dried fruit and nuts. It is very important to mix them well with flour, so as not to leave them on the bottom of the baking tray.

Beat the egg whites with 100g sugar and vanilla sugar. In the margarine foam we add ½ from the flour mixture, we homogenize, then ½ from the egg white foam. It is very important to incorporate the egg whites using a spatula, with movements from top to bottom and not the mixer, so the cake will be fluffier. Then add the rest of the flour mixture and the rest of the egg white foam. We put the composition in the form, level it using a spatula and put it in the oven for 40-45 minutes or until it passes the toothpick test. Then we turn the cake on a grill and let it cool.

Meanwhile, melt the chocolate on the steam bath (here you can use any kind of chocolate, from the bitter one to the one with milk or even the white chocolate) & # 8230


Chocolate Trio Cake

We prepare the worktop first. Beat the eggs with the sugar until the composition becomes creamy. Add the oil and incorporate. Put flour, cocoa and baking powder and mix the composition. Pour into a baking dish with removable edges (28 cm in diameter) and put in the oven. We put the top on a plate and mount around it the adjustable ring for the cake.

Put the whipped cream on the fire, bring it to the boil then set it aside and add the diced or grated dark chocolate. Homogenize and leave to cool. Put gelatin in a bowl, moisturize with cold water and then microwave for 30-40 seconds. Add the gelatin over the chocolate composition and incorporate it. Mix warm dark chocolate cream with whipped cream.

Homogenize the composition and pour it over the counter. Let cool until it hardens slightly.

Put the whipped cream on the fire, bring it to the boil then set it aside and add the diced or grated milk chocolate. Homogenize and leave to cool. Put gelatin in a bowl, moisturize with cold water and then microwave for 30-40 seconds. Add the gelatin over the chocolate composition and incorporate it. Mix chocolate milk cream with whipped cream.

Homogenize the composition and pour it over the dark chocolate cream. Let cool until it hardens slightly.

Put the whipped cream on the fire, bring it to the boil then set it aside and add the diced or grated white chocolate. Homogenize and leave to cool. Be very careful because white chocolate is more pretentious. Put gelatin in a bowl, moisturize with cold water and then microwave for 30-40 seconds. Add the gelatin over the chocolate composition and incorporate it. Mix warm white chocolate cream with whipped cream.

Homogenize the composition and pour it over the milk chocolate cream. Let the garden cool, preferably overnight or at least two or three hours.

We take out the ring around the cake and decorate it with chocolate chips. We made the chocolate chips with the help of a vegetable cleaner.

Cut with a sharp knife and before each slice wash the knife and pass it through a stream of hot water. GOOD APPETITE!!

Good appetite!
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Grease the trays with butter. The recipe is simple, you don't need a mixer, you can also make chocolate muffins from the same dough that children love. I hope you try.


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