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Mint and mascarpone cake

Mint and mascarpone cake

Some time ago I made that cake combining mint and chocolate, two of my favorite ingredients in terms of sweets.
Corina saw her, she wanted to too, but she adapted what she had at hand. And that's how another cake was born with the same combination, but with a very different texture.
It's so fluffy and good. I ate a slice last night and now, in the morning, even though it's only 8:30 :)), two slices.
Thanks Corina. It's a delight !!!

  • Wheat ingredient
  • 3 eggs
  • 75 gr sugar
  • 75 gr flour
  • 100 gr chocolate
  • a teaspoon of baking powder
  • 50 gr butter
  • a pinch of salt
  • Cream ingredient
  • 200 gr sour cream (or sweetened whipped cream)
  • 4-5 tablespoons sugar (do not add if the cream is already sweet)
  • 150 gr mascarpone
  • 6 tablespoons mint syrup
  • Glaze.
  • 3-4 tablespoons powdered sugar with starch
  • 1-2 tablespoons cold water
  • 1 tablespoon cocoa

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Mint and mascarpone cake:


Separate the egg whites from the yolks. Mix the egg whites with the salt, then add the sugar in the rain and mix until it melts. Melt the butter with the chocolate. Racim. Mix the yolks with the cooled butter and chocolate then add them over the beaten egg whites, stirring lightly. Add the flour together with the baking powder and mix well. Pour the composition into a cake tin with a diameter of 24 cm, lined with baking paper and bake over medium heat for about 20 minutes. Leave to cool in the oven.


Mix the cream together with the sugar (possibly with a hardening sachet, if necessary), until it hardens well. Add mascarpone and mint syrup and mix for another minute. (this cream is delicious !!!)

When the top is cold, spread the cream evenly and then prepare glaze. We mix the ingredients and rub them well with a spoon and then we play with the icing on top of the cake. Double the quantities if you want the cream to cover completely.

Let it cool.

Countertop: Put boiling water over cocoa, mix well and leave to cool. Separate the egg whites from the yolks. Mix the egg whites with a pinch of salt, then add the sugar in 3-4 batches and mix until you get a strong and glossy meringue. Add over the yolks the oil put like mayonnaise, then the rum essence and the cocoa composition. Add the yolks over the meringue, stirring slowly with a spatula, and finally add the sifted flour with the baking powder. Pour the composition into a tray (25x35 cm) lined with baking paper and put it in the preheated oven over medium heat for about 35-40 minutes. We do the toothpick test.

Dark chocolate cream: Put the whipped cream on the fire in a saucepan with the broken chocolate pieces. Bring the composition to the boil, set aside, mix and leave to cool for 3-4 hours (preferably overnight). Mix the chocolate until smooth and then add the mascarpone and continue mixing until you get a firm cream.

White chocolate cream: Proceed in the same way as the previous cream.

Syrup: Put the sugar in a saucepan on the fire and stir continuously until it becomes liquid. Pour water (pay attention to steam) and mix until all the sugar dissolves. Set aside, add the rum essence and leave to cool.

Black woman with mascarpone and chocolate

Autumn is coming, I'm glad, I'm fed up with the God of great heat! Until I started with pickles and preserves, I took it slowly, with recipes from autumn-winter like this, in this case a super chocolatey blackberry and when I say chocolatey & # 8230 it's really the kind of cake in which you stick your teeth and forget of all the troubles, problems and diets & # 8230 I was told at least that I was also with the Dukan of life, although I honestly tell you & # 8230 I was a little taken aback. Not to mention these restrictive diets and things, I'd better write you the recipe, whatever it is, life without chocolate is not life!

Ingredients for countertop and cream:
& # 8211 250g butter
& # 8211 100g household chocolate or chocolate with a high cocoa content
& # 8211 200g old
& # 8211 50g cocoa
& # 8211 150g mascarpone + 350g mascarpone
& # 8211 3 eggs husband
& # 8211 2 teaspoons vanilla extract
& # 8211 150g grams of flour
& # 8211 1 salt powder
& # 8211 100g vanilla powdered sugar
& # 8211 1 sachet of gelatin soaked in 50ml water

First we heat the oven to 160 ° C and line it with baking paper or grease it with butter and line a tray with removable walls with flour, I used a square one, 20x20cm. Melt the butter and chocolate, in a steam bath or in the microwave and put them in the mixer bowl. Mix with sugar and cocoa, then put the 150g mascarpone, eggs, vanilla and finally sift flour and salt. Pour the composition into the tray (it will be a very dense composition), level with a spatula and bake for 40-45 minutes or until the toothpick test passes.

For the cream, first mix the water and gelatin and leave them for 10 minutes, until we deal with the mascarpone, which must be at room temperature (I'm talking about the 350g mascarpone) which we mix with powdered sugar, with the mixer at medium speed. , until the powdered sugar is completely melted. Then melt the gelatin in a steam bath, be careful, if the gelatin starts to boil, it loses its properties, so it is necessary to keep it on a very low heat and to stir continuously until it is liquid, but it does NOT boil. Put the gelatin over the mascarpone cream, mix well, then pour the cream over the counter and let it cool for 2-3 hours.

Ingredients for the glaze:
& # 8211 200g household chocolate (but good quality, yes?)
& # 8211 100ml liquid fresh
& # 8211 50g butter

Finely chop the chocolate and place it in a large bowl. Separately, in a saucepan, put the whipped cream and butter and put them on the fire, bring them to the boil, then pour them over the chocolate. Leave for 2-3 minutes, then mix well until all the chocolate is melted and we have a shiny cream. Pour the chocolate cream over the mascarpone cream, level well with a spatula and let it cool again, at least 2 hours, preferably overnight.

Apart from the countertop, which is easy and quick to make anyway, the cake is unbaked and the ingredients are available to anyone, so it's worth a try, I say. Another important thing: if you do not have a tray with removable walls, you can also use a round cake tray or a normal tray, bake the top, let it cool, then remove it from the tray, line the tray with cling film and put the top in place, then cream and glaze. These are the alternatives for the countertop, otherwise everything is a breeze! Good luck, dear ones!

Cake with mascarpone cream and raspberries

Cake with mascarpone cream and raspberries is another cake from the series of cakes with seasonal fruits and without baking.
Because the heat has made its presence felt and the oven is becoming more and more difficult to use, I try to focus on desserts that are as easy to prepare and without baking.
Cake with mascarpone cream and raspberries I can say that it is delicious. It takes longer to prepare my ingredients than the preparation.
I recommend it with confidence !!
You can use fruits of your choice !!

200 g digestive biscuits
100 g melted butter

250 g mascarpone Delaco
250 g fresh cow's cheese 0.02% Delaco fat
250 g acacia honey (or powdered sugar)
250 ml liquid cream
peel of a lemon
a vanilla essence (2ml vial)
10 g gelatin
300 g fresh raspberries

Method of preparation
Put the biscuits in a food processor and grind them until they look like breadcrumbs.
Over the crushed biscuits add the butter and continue mixing until the composition is homogeneous.
Wallpaper a detachable round shape (26 cm) with baking paper, spread the biscuit composition in a uniform layer and press with a spoon.
Let the tray cool until we prepare the cream.

We hydrate the gelatin in 50 ml of cold water.
In a bowl put the honey, add the cottage cheese and mascarpone cream and mix until well blended.
Flavor the composition with lemon zest and vanilla essence.

Heat the gelatin until it dissolves (without boiling) and add it over the cheese composition, homogenizing.
Beat the whipped cream and add it over the cream cheese, incorporate well.
Remove the tray from the refrigerator and pour the cream alternating in layers with fresh raspberries.
Level well and let the tray cool for a few hours.
Garnish with fresh raspberries and portion according to preference !!

Cake with cheese and mint

A versatile plant with extremely many benefits, mint ennobles traditional Asian dishes and represents a modern innovation for many modern people. The supposed origin of the mint is said to be in Asia and in the Mediterranean basin. Mint leaves have been found in the Egyptian pyramids.

It can have the following benefits: it helps you breathe and soothes, reduces fever, helps with skin health, relieves headaches and relieves headaches. , contributes to the restoration of intestinal balance.

Mint is used a lot in the preparation of sweets: Italian sweets, Italian desserts of mascarpone, ayran, butter and yogurt, smoothie, or hot chocolate. bananas seasoned with mint & # 259.

& Icirc & # 539i need for countertop:
3 or & # 259
65 g zah & # 259r
60 g f & # 259in & # 259
20 g cocoa
40 g butter
25 ml milk

& Icirc & # 539i need for cream & # 259:
300 g br & acircnz & # 259 & # 8232de vaci
40 g zah & # 259r
3 or & # 259
50 ml fri & # 537c & # 259 liquid & # 259
4-5 fire & # 8232de ment & # 259

Preg & # 259te & # 537ti a & # 537a:
For the countertop, well-baked eggs with 30 g of sugar, the skin become like a cream. Gradually add the melted butter, mixing continuously, then the milk. Add sifted flour and cocoa and mix well. The white whites are foamed with 35 g of sugar and you can easily incorporate them into the cocoa cream. Pour the composition into a 24 x 24 cm tray, greased with wallpaper, level it and place the tray in the hot oven for 20 minutes.
Put the mint leaves in a blender, with a spoonful of water and mix until they become puree. In a bowl, mix the cheese with the sugar, gradually add the eggs, whipped liquid, mint puree, to taste and mix very well.
Take the tray out of the oven, spread the cream over the counter and put the tray in a larger one, pouring hot water over it. Put it back in the oven for about 30 minutes. O la & # 537i s & # 259 se r & # 259coreasc & # 259 & icircn tav & # 259 & # 537i o por & # 539ionezi.

Preparation: 45 minutes Baking: 50 minutes
Re & # 539et & # 259 by Rozalia Ciobanu, Ocna-Mure & # 537, Alba County

How do we prepare the recipe for strawberry and mascarpone cake?

The first step is to prepare the countertop.

Mix a little egg with salt powder and then add all the sugar and continue mixing until it melts and the eggs begin to turn white.

Over the mixture of eggs and sugar add flour and baking powder.

Baking the top for the strawberry cake

Mix again until smooth, and put the dough obtained in a tray (30 & times40) lined with baking paper and put in the preheated oven at 170 degrees Celsius.

Bake until the top starts to turn golden. Put the countertop to cool and in the meantime prepare the cream.

We put all the necessary ingredients for the cream, except the strawberries and we mix until we obtain a dense and fine cream over which we will put the strawberries cut into small cubes and we will incorporate them in the mixture with the help of a spatula.

Now that we have the cream, we can start assembling the cake.

Assembling the cake

We take the countertop and cut it vertically into three rectangular strips.

We put the first strip on a plate, we syrup it with syrup that we obtained by mixing water with lemon juice and honey, and on top we put half of the amount of cream.

Level very well then put the second strip of countertop and we will do the same.

After we finish with the countertop and cream strips, we will coat the cake in whipped cream (we mix cream for whipped cream together with powdered sugar) and we will decorate it with halves of strawberries and mint leaves.

From the above ingredients I obtained a cake weighing about 1 kilogram and a half.

I recommend you try other delicious strawberry recipes, such as the fragrant strawberry jam or the tasty strawberry compote, both recipes are simple, without unnecessary preservatives or chemicals, as our grandmothers did. & # 128578

The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.

Kinder slice of milk cake

INGREDIENTS Dough: 100 g butter at room temperature 1 egg 200g flour. Cook the cake recipe with mascarpone and mint. CAROB CAKE AND COCONUT BALLOONS WITH MASCARPONE (VIDEO RECIPE). I filled it with mascarpone to the level where the dough ends on the edge and decorated it with fruit. I mixed the mascarpone with the sugar and added the whipped cream. CAKE WITH CONFECTED FRUIT WITHOUT SUGAR.


Cake with mascarpone cream and mint


For the countertop:

  • 12 eggs
  • 250 g vanilla flavored powdered sugar
  • 200 g chopped walnuts
  • 300 g dark chocolate
  • 2 tablespoons breadcrumbs
  • 2 tablespoons butter to grease the pan
  • 1 teaspoon mint-free

For the cream:

  • 200 g cubic sugar
  • 2 tablespoons filled with green mint leaves
  • 4 yolks
  • juice from 2 lemons
  • 1 teaspoon mint free
  • 6 tablespoons white wine
  • 250 g mascarpone cream

For decoration:

Method of preparation:

Mix the yolks with the powdered sugar until you get a creamy composition.
Add the ground almonds and melted chocolate, after it has cooled a bit.
Homogenize the composition and then add the beaten egg whites, 1 teaspoon of mint essence and breadcrumbs.
Pour the composition into a pan greased with butter and lined with flour.
Bake the countertop over a suitable heat.
Take it out of the pan, let it cool, then cut it in half horizontally.
For the cream, put the cubic sugar in a bowl together with the mint leaves and rub well for at least 20 minutes.
Remove the mint leaves and put the mint sugar in a bowl with the yolks, with the juice of 2 lemons, the mint essence and the white wine.
Put the bowl in a bain-marie and boil the cream, stirring constantly.
When the cream has thickened, take it off the heat and let it cool, then mix it with the mascarpone cream.
Fill the countertop sheets with cream, and on top, pour the melted household chocolate and garnish with mint leaves.

  • 3 eggs
  • 100 gr butter
  • 300 gr of flour
  • 7 gr baking powder
  • 250 gr mascarpone
  • 75 ml milk
  • 200 gr sugar
  • 250 gr nutella
  • a pinch of salt
  • powdered sugar for decoration (optional)

Beat the eggs with the sugar and a pinch of salt until they become foam. Add the melted butter, mascarpone, milk and finally the flour mixed with the baking powder.

Transfer a quarter of the composition to another bowl and mix it with nutella.

In a guguluf shape greased with butter and lined with flour we put alternately from both compositions according to imagination.

Bake for 35-40 minutes at 180 ° C in the preheated oven. Turn the cake over and, when it has cooled completely, sprinkle powdered sugar.

Good job and good appetite!

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Mascarpone cake and fruit

[ingredients title = & # 8221Ingredients & # 8221]

  • 6 eggs
  • 6 tablespoons sugar
  • 6 tablespoons flour
  • a teaspoon of baking powder
  • 2 tablespoons cocoa
  • a knife tip salt
  • 3 tablespoons oil
  • 3 tablespoons water
  • 2 boxes of mascarpone (250 gr box)
  • 200 ml sour cream
  • 7-8 tablespoons powdered sugar (put 7 and taste. I like sweeter and put 8)
  • 400 gr fruit (I had frozen, mix of strawberries, raspberries and blueberries)
  • an envelope and a half gelatin granules
  • vanilla sugar

[directions title = & # 8221Directions & # 8221]

Video: Epic Mint Choc Chip Layer Cake Recipe. Cupcake Jemma (December 2021).