Forest Berry Cake
Ingredients
Base material: 200 g crushed biscuits, 100 g melted butter.
Filling: 500 g cream cheese, 150 g sugar, 3 eggs, 200 ml cream.
Jam: 200 g of berries (raspberries, blueberries, blackberries), 50 g of sugar.
Preparation
Mix the crushed cookies with the melted butter, then press the mixture into the bottom of the mold. Refrigerate 30 minutes.
Whisk the cream cheese with the sugar, eggs, and cream well. Pour over cookie base.
Bake at 160 °C for 40-45 minutes. Allow to cool and place in the refrigerator for 4 hours.
To make the jam, cook the berries with the sugar until melted. Strain and cool. Serve the pie with the jam.
Classic tiramisu with coffee liqueur
Ingredients
Bottom material
300 grams of sponge cake (savoiardi).
300 ml espresso (cold strong).
50 ml of coffee liqueur (e.g. Kahl úa or Tía María).
cream
500 g mascarpone cheese
4 large eggs (yolk and white separate).
120 g sugar
1 tsp vanilla extract (optional).
decorate
30 g cocoa powder (unsweetened).
20 g dark chocolate (optional, grated for garnishing).
Production instructions
Prepare coffee
Prepare the espresso and allow to cool completely.
Mix cold coffee with coffee liqueur in a large bowl.
Prepare the cream
In a large bowl, beat the egg yolks with sugar until creamy and light yellow.
Add mascarpone and vanilla extract (as used). Beat until smooth and lump-free.
In a separate clean, dry bowl, beat egg whites until hard.
Pour the whipped egg whites into the mascarpone mixture in a surrounding fashion to maintain airy and light mouthfeel.
Assembly
Quickly dip each sponge cake into the coffee and liqueur mixture (without soaking it too much to avoid the cake falling apart).
Place a layer of sponge cake on the bottom of a rectangular plate or mold (about 20 x 30 cm).
Spread the cookies with a layer of mascarpone cream.
Repeat layering until you’ve used all the ingredients and finish with another layer of cream.
Refrigeration and decoration
Cover the tiramisu with plastic wrap and chill in the refrigerator for at least 4-6 hours (preferably overnight to add flavor).
Sprinkle the cocoa powder evenly over the surface with a fine sieve before serving.
Also optionally garnish with chocolate chips.
This recipe makes approximately 8-10 servings.
Tips
If you prefer non-alcoholic tiramisu, simply omit the liqueur.
Be sure to use very fresh eggs as eggs are not cooked in this recipe.
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Lemon Cranberry Mousse Cake 🍋 🍇
A fresh and elegant cake with a crispy bottom layer, a layer of lemon cheesecake and blueberry mousse, topped with fresh berries and lemon slices-a true citrus fruit delight!
配料
ground floor
150 g (1 1/2 cups) Graham’s cookie crumbles.
70 g (1/3 cup) caster sugar.
85 g (6 tablespoons) unsalted butter, melted.
Lemon cheesecake layer
450 g (16 oz) softened cream cheese.
100 g (1/2 cup) caster sugar.
5 g (1 tbsp) lemon peel.
60 ml (1/4 cup) lemon juice.
2 只大号鸡蛋
Make cranberry mousse
150 g (1 cup) of cranberries.
100 g (1/2 cup) caster sugar.
15 ml (1 tablespoon) water
1 1/2 tsp tasteless gelatin.
240 ml (1 cup) cold whipped cream.
For decoration
Fresh blueberries
Lemon slices
Production instructions
Prepare the substrate:
Combine crushed cereal cookie crumbs, sugar, and melted butter until mixture is well moistened.
Press firmly into the bottom of the spring mould pan. Place it in the refrigerator to chill while preparing the filling.
To make the cheesecake layer:
Beat cream cheese, sugar, lemon zest, and lemon juice until smooth.
Add eggs one by one and beat until well combined.
Pour the mixture over the cookie base and bake at 163 °C (325 ° F) for 25 minutes.
Cool completely.
Prepare the blueberry mousse:
Use a blender to create a smooth puree of blueberries, sugar, and water. Strain the mixture and pour it back into the pan.
Sprinkle the puree with gelatin and let it rest for 5 minutes. Then heat gently until the gelatin is completely dissolved. Cool to room temperature.
Whip whipped cream to hard peaks. Gently pour the cooled blueberry puree into the whipped cream.
Spread the mousse over the cooled cheesecake layer.
Refrigerate and garnish:
Refrigerate the cake for at least 4 hours until the mousse is set.
Garnish with fresh blueberries and lemon slices before serving.
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