I usually make the countertop the day before to be quite cold and to be able to handle it as I want.
Rub the eggs with the sugar with the mixer until they become frothy and then add water and continue to mix, adding flour with baking powder and a pinch of salt. Grease the pan with butter and press the flour, I used a 26 cm heart-shaped tray.
Pour the composition into the pan and put it in the preheated oven until the surface turns golden. We try with a toothpick and leave it to cool !!
In a bowl add the milk with eggs and rub well, then turn them into a non-stick pan where we add the lemon zest and leave on low heat, gradually add the flour and stir constantly to avoid sticking, mix until it becomes a cream and leave it to cool.
Cut the top into 3 and syrup it with the fruit syrup where on each layer we add the cream and a few pieces of fruit and continue like this until the last layer. Beat the whipped cream until it becomes very consistent and work on the decoration as we wish,
I made this cake for my husband who celebrated his birthday.
Fine fruit cake (without baking)!
A light, fine and invigorating dessert! Sweet cream and sour fruits are an ideal combination! Be sure to prepare this delicacy!
-300 g of commercial sponge cake or biscuits
-400 g of fruit (strawberries, tangerines, kiwi, grapes, apples, bananas, etc.)
-700 g of 20% fermented cream (thick)
-300 g of caster sugar or powder
-1-2 g of vanillin (can be replaced with a sachet of vanilla sugar, a vial of vanilla essence or a teaspoon of vanilla extract).
1.If you use sponge cake, cut it into pieces.
2. Cut the fruit into slices, cubes or pieces (we cut the kiwis, mandarins and bananas into slices, apples - into cubes, strawberries - into slices, and grapes - into halves).
3. Prepare the cream: dissolve the gelatin in cold water and allow it to hydrate.
4. Beat the fermented cream very well with the mixer, gradually adding the sugar and vanillin to it. Mix everything until the sugar is completely dissolved.
5. Melt the hydrated gelatin over low heat, in a bain-marie or in the microwave, being careful not to boil it. Let it cool for a few minutes. Then gradually incorporate it into the cream, using the mixer.
6. Assemble the cake: wallpaper the form with cling film. Arrange some fruit on the bottom and its walls as you like (this will be the surface of the cake).
7.Then add the pieces of sponge cake or biscuits and the fruits prepared in the form, placing them in layers.
8. Pour the cream into the mold, spreading it evenly and letting it penetrate between the layers.
9. Cover the cake with cling film and refrigerate for 2-3 hours to set.
10.Then turn it over on a plate and remove the food foil from its surface. If you want, you can add other decorative elements on it.
For the counter I used a cup of almonds (soaked overnight) chopped and mixed well with 2 tablespoons of coconut oil in the food processor. I spread the composition in the shape of a cake and let it cool.
For the berry cream, I thawed, from the last frozen fruit reserves, 500 gr of blackberries and about 200 gr of sea buckthorn and currants. I kept about a quarter of the amount of jelly fruit. I put the cream
a cup of cashews (soaked overnight)
1/2 teaspoon vanilla powder
6 tablespoons honey
6 tablespoons cocoa butter (grated, then melted on a steam bath)
I put the ingredients in the blender (except the butter) and I chopped and mixed well until I got a cream. From time to time I helped with a spatula to homogenize everything well. Then I melted the butter on a steam bath and, after it cooled slightly, I integrated it into the composition. Separately, I boiled a teaspoon of agar-agar with 200 ml of water and, after it cooled down a bit, I mixed it with the rest of the composition. I poured the mixture over the cake top and then put it in the freezer (about 30-60 min).
I waited for the cake to harden and then I prepared the jelly from the remaining fruits, mixed with 2 tablespoons of honey. I boiled 1/2 glass of water with 1/2 teaspoon of agar-agar and, after it cooled down a bit, I mixed it lightly with the fruit and poured it over the layer of cream. I put the cake in the fridge to harden (about 30 minutes).
It's super good, the combinations are successful, it's refreshing and everyone liked it!
Orange Charlotte / Quick Orange Cake (Unbaked)
I couldn't say goodbye to some fruits that were faithful to me all the cold season, except in a completely festive way. Because from now on a lot of seasonal fruits will appear, we say goodbye to the use of our dear, healthy and nutritious oranges for cakes. We will use them from now on, only as juices, fresh, refreshing, ice cream & # 8230
So we made this wonderful charlotte only from oranges, in their honor, to remind us of the special taste, the unforgettable aroma, the unique flavor and sweetness of oranges. It is an extremely fast cake, a very light, refreshing, fragrant and good dessert, very good.
Anyone can do it, and besides the fact that it is quite economical, with few ingredients, it is also prepared extremely quickly. It doesn't take you more than half an hour. Think about it: half an hour for a small cake of about 12 healthy portions of "a sweet" tasty, easy and refreshing which is the perfect dessert for this early spring, or why not, for a special meal with friends.
- 5 oranges
- 500 gr. liquid cream or whipped cream
- 3 eggs
- 1 glass of milk
- 100 gr. powdered sugar
- 1 & # 8211 2 sachets of vanilla sugar (or vanilla essence)
- 3 - 4 teaspoons gelatin (about 2 sachets x 10 gr)
- 50 gr. butter to grease the pan
- 1-2 tablespoons cream sugar flour (if applicable)
- the juice from the 5 oranges
- 6 & # 8211 8 tablespoons sugar (preferably)
- juice of 1 lemon
For DECORATION (optional):
Method of preparation
-First, grate the orange peel and set aside.
-Carefully peel the oranges, cut into thin slices and place in a bowl, alternately, with the 6 & # 8211 8 tablespoons caster sugar (necessary for the syrup).
-While the oranges are syruping, prepare the cream or the cake itself.
-Put the gelatin in a bowl, soak it and swell it with water (about 150 ml of water, less than it says on how to use).
-After about 10 minutes, the vessel with gelatin is placed in a larger vessel with boiling water and left until the gelatin liquefies and fluidizes.
-Meanwhile, separate the egg whites from the yolks. Put the egg whites in a mixer bowl, sprinkle with a pinch of salt and set aside.
-The yolks are mixed well with the flour sugar, the milk is added, the vanilla sugar is homogenized and it is boiled in a bain-marie, stirring further.
-When the yolk cream has started to boil and thicken, pour the gelatin that has liquefied and keep it very little in the steam bath, until the cream becomes a thinner composition.
-Put the cream away from the heat and allow to cool to room temperature.
-Beat the egg whites well until they become a "hard" foam.
-Beat the cream, stop 3-4 tablespoons for garnish and put in the fridge until the cream cools.
-The orange slices in syrup, drain well from the syrup, stop 10 -12 slices for garnish that are set aside, and the rest of the oranges are cut into small pieces, squeeze well between the hands and put in a separate bowl for the cream.
-When the yolk cream has cooled (but has not hardened), combine it, mixing lightly, with movements from top to bottom, with the egg white foam and then with the cream, until a homogeneous composition results.
-In the homogeneous cream add the well-cut and drained oranges, the grated orange peel and incorporate them easily, resulting in a thick cream already (the gelatin starts to "work")
-The charlotte / cake is mounted in a 3 kg pan.
-Grease the pan abundantly on the inside, both the walls and the bottom of the pan, with the butter left at room temperature, in order to be able to "glue" the oranges stopped for decoration.
-Cut the 10 - 12 slices of orange (syrupy and drained well, which were stopped separately) in halves or quarters, as desired and decorate the walls and bottom of the pan as desired.
-After placing the oranges nicely, pour the cream and level.
-Put a layer of biscuits over the cream, which we syrup very, very little with the syrup left by the sugar oranges, to which we add lemon juice to taste.
-If you want, although I didn't do it, another option is to spread half of the cream, put a layer of lightly syrupy biscuits, pour the rest of the cream, level, place on top another layer of lightly syrupy biscuits. The biscuits above will be practically the base of the charlotte / cake.
-After the charlotte / cake is assembled, it is refrigerated for a day.
-After one day, remove the charlotte from the fridge, place the pan on top of the stove / heat source flame and heat it evenly, very little, always rotating on all sides (to melt the butter and make it easier to detach from the pan).
-Place the cake tray / plate on top of the pan and carefully turn the cake over on the tray.
-Before serving, garnish the charlotte / cake as desired with whipped cream and fresh fruit.
-If you find the part complicated with the overturning of the charlotte and the slight heating of the pan, you can cover the pan from the beginning with food foil, then greaseţand with less butter, to glue the oranges ornament. It's easier to overturn like that.
-Don't syrupţand very little biscuits, to prevent them from softening too much.
-I only used about 16 pietelbows, because I put only the base, ie a single row of biscuits.
-I have enough orange syrup left, which I later enjoyed.
Ingredients for the fruit cake
The fruit cake does not require many ingredients, and, as we learned from the title of the presentation, fruit is the key ingredient. To prepare the countertop, you need six eggs, six tablespoons of sugar, six tablespoons of flour, an orange essence and grated orange peel, plus half a teaspoon of starch. The decor & icircl you can make from what fruits you want & ndash bananas, oranges, kiwi, you can also use strawberries, berries, tangerines, pineapple, peaches, all combinations are absolutely delicious. Cream & icircn instead requires more attention. It is prepared from a glass of sugar, three eggs, half a liter of whipped cream, a little vanilla sugar, gelatin, and a few fruits of compote. And you can prepare the whipped cream yourself in a homemade cream made of greasy or liquid cream, a spoonful of sugar and an orange essence.
Cake with berries
All the ingredients, except the coconut flour, are put in the food processor and mixed until they become a homogeneous paste. The composition thus obtained is poured into a deep bowl (preferably made of glass) and the coconut flour is gradually added until we obtain a crust. I kneaded by hand, because this way the flour is incorporated much better. Give the dough in the shape of a cake and press with your fingers until you get a uniform layer.
250 gr berries
2-3 tablespoons of honey or any other natural sweetener
4-5 tablespoons melted coconut oil
Mix everything in the food processor and pour over the counter. Leave in the fridge for at least 4 hours.
Unfortunately, I used frozen berries and I couldn't wait to let them thaw, which is why the "cream" came out a bit liquid. However, it was delicious.
Separate the egg whites from the yolks. In a bowl, beat the egg whites until stiff (be careful not to leave parts of the yolk in the egg white - you can put a little sugar in the egg white to make it easier to beat). After the egg whites have been beaten, add all the sugar, then the flour, rum, orange peel and vanilla sugar and mix.
Wallpaper a cake form with butter and flour, pour the composition and bake for 40 minutes in the hot oven, over medium heat (first 5 minutes over high heat, then over high heat).
Remove the form from the oven, allow to cool, then remove and turn over on a plate. Cut into three sheets (or two / four, as desired). The bottom sheet is always placed on top (last) so that the cake has a smooth surface.
The strawberries are cleaned and cut into slices, the seeds are removed from cherries and sour cherries. Cut the peaches into cubes, and at the end mix all the fruit in a bowl.
Whip the cream (200 g). Soak the gelatin sheets in lukewarm water, then put the sugar over the gelatin and mix until it melts. Add the vanilla sugar to the gelatin and mix. Leave to cool. After it has cooled, mix it with whipped cream in light movements from the bottom up with a wooden spatula (or a spoon).
Put the first sheet on a plate and sprinkle with a third of the juice left by the fruit. Sprinkle evenly a third of the amount of fruit, which is covered with half the amount of whipped cream.
Place the second sheet on the worktop and repeat the above operation.
Put the third sheet on the countertop - the last layer is fruit.
Put the cake in the fridge for 1/2 hour. Garnish with the rest of the cream, then keep in the fridge for another 2-3 hours, after which it can be served.
One serving contains: 82.7 Calories, 13.1 g Carbohydrates, 4.3 g Protein, 1.8 g Lipids, 1.3 g Fiber
Ingredients for 12 servings
- Whole wheat flour (100 g)
- Eggs (4 pieces / 200 g)
- Diamond Sugar Substitute (60 g)
- Baking powder (5 g)
- Vanilla diet pudding
Dr. Oetker (100 g)
- Diamond sugar substitute (30 g)
- Milk with 0.1% fat (500 ml)
- Dr. Oetker's White Gelatin (10 g)
- Bananas (1 large piece / 150 g)
- Tangerines (2 small pieces / 200 g)
- Fresh pineapple (2 rounds / 200 g)
Method of preparation
- Place the yolks and egg whites separately in 2 deep bowls. Add the sugar substitute to the yolks and beat the composition with the mixer until it becomes frothy.
- Add wholemeal flour and baking powder and beat the composition carefully until these ingredients are incorporated.
- Beat the egg whites and then, with a wooden spoon, add and mix into the dough.
- Take the round shape of the cake, grease it with very little butter and line it with flour. Pour the dough and place in the preheated oven for 15-20 minutes.
- Meanwhile, prepare the pudding according to the instructions on the sachet, using skim milk and sugar substitute.
- Cut the bananas into rounds and slice the mandarins. After the top is baked, take it out of the oven and pour the pudding over it, without removing the edges of the cake tin.
- Place the fruit on top, and then prepare the gelatin according to the instructions on the package and pour it evenly over the cake.
- After the cake has cooled, put it in the fridge for an hour or two, so that the ingredients harden and so that the edges of the top can be removed.
- Serve cold, plain or with a teaspoon of light cream.
The Cream and Fruit Cake recipe is just one example of dessert in the book Dietary recipes for Christmas. It contains many other traditional recipes: beef salad, drum, caltaboș, sauerkraut, lebar and others. It has practically everything you need for a holiday meal without extra pounds.
book Dietary Recipes for Christmas It is specially designed by me and my colleagues at the KiloStop Nutrition Clinic for people who want to stay fit and even lose weight during the holidays.
Here you will find 60 delicious recipes, which do not exceed 200 calories per serving. The book includes:
- 20 recipes for entrees
- 10 recipes for soups and salads
- 20 recipes for the main courses
- 10 recipes for dessert
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Whisk with the mixer, the egg whites with the salt and the sweetener. When the foam gains consistency, add the yolks one by one. Then add the flour in which you mixed the baking powder, cashews, walnuts, stirring with a spatula, with wide movements, to keep the composition airy.
Pour the dough into a round baking dish, 18 cm in diameter, prepared with baking paper and put in the preheated oven for about 25-30 minutes on low heat.
Boil water for about 2 minutes with orange peel flavored with whiskey and vanilla, tangerine peel. Leave to cool, then add brandy.
Heat the milk, set it aside, add the Earl Gray tea bag and let it infuse for 10 minutes. Let it cool.
In a saucepan, mix the yolks with the sweetener, salt and flour. Add the milk and put the pan on low heat. Boil until it thickens like a pudding, stirring constantly. Remove from the heat, add the butter and mix.
Refrigerate for 20 minutes, then beat with a mixer until creamy (maximum one minute).
Cut the cake top into 3 sheets and syrup them.
Wash the strawberries and apricots and dry them on towels.
Wash the pear, wipe it with a napkin, cut it into slices, which you spread on a tray. Sprinkle with sugar and dry in the oven on low heat for about 30 minutes or until dry. Soak the rice sheets in water with a little food coloring, place them on a baking sheet and dry them for a very low heat.
Beat the cream with a softer whisk.
Add 2/3 of the cream on the first sheet of countertop, put the second sheet on top, add the remaining cream but only in the form of a ring. Put 3 tablespoons of soft whipped cream in the middle, level it lightly and add diced strawberries and press them with your fingers, so that they are at the same level. Then add the cake lid.
In the remaining cream add the mascarpone and mix until it gets a creamy consistency.
Dress the cake in white, then decorate the cake with fruit, whipped cream flowers, thin slices of dried pear in the oven, with rice leaf decorations and mint leaves.
Note: To get a high countertop, you need an 18 cm diameter baking tin and a countertop of at least 6 large eggs.
Fruit cake & # 8211 an incredibly tasty dessert, ready in 5 minutes
If you want to quickly prepare a tasty dessert, try the fruit cake recipe. You will get a creamy cake, incredibly good. It is very easy to prepare, but you have to keep it in the fridge for a few hours before cutting and serving.
Ingredients needed for the fruit cake:
- 500 gr sour cream
- 2 cups powdered sugar, 3 teaspoons gelatin powder
- 50 gr strawberries, a few grapes
- 2 kiwis, 1 orange, 2 bananas
- 1 packet of biscuits with butter
How to prepare fruit cake:
To make this cake we will not use a baking tray, but a larger bowl. Wallpaper the bowl with cling film.
Dissolve the gelatin in water, following the instructions on the package. Peel the fruits (orange, kiwi, bananas) and cut them into smaller pieces. We also cut the strawberries into slices. We crush the butter biscuits with our hands.
Put in another bowl, sour cream, powdered sugar (you can add more or less, depending on the taste of each), sliced fruit, gelatin and crushed biscuits.
Mix all the ingredients well, then pour the mixture obtained in the bowl lined with food foil.
The cake is ready, all we have to do is put it in the fridge for a few hours. If we don't hurry, we can leave it in the fridge overnight. After the cake has cooled well, take it out of the fridge and bowl. To remove it from the bowl, we use foil.
We slice the cake with a sharp knife, after which we can serve it. This cake is made very quickly and disappears extremely quickly from the plate.
Try it and enjoy its delicious taste. Serve it with your loved ones. Good appetite and increase cooking!