🍰 Kiwi cheesecake (no oven required) 🥝
Base material ingredients
200 g Maria cookies
80 g melted butter
Filling ingredients
400 g cream cheese
200 ml whipped cream
100 g sugar
5 g gelatin powder (or 3 tablets of neutral gelatin)
1 tsp vanilla extract
2 ripe kiwis, peeled and mashed 🥝 2 kiwis, peeled and mashed
Ingredients
2 or 3 kiwi fruits, peeled and thinly sliced.
100 ml of water
50 g sugar
3 grams of gelatin powder (or 2 gelatin sheets)
Preparation
1. Base material
Crush the cookies and mix with the melted butter. Press the mixture into the bottom of the spring mould and chill in the fridge for at least 30 minutes.
2. Filling
Hydrate the gelatin according to the manufacturer’s instructions. Beat cream cheese with sugar and vanilla until smooth. Whip the cream on the side and add it. Add the kiwi puree and dissolved gelatin. Mix thoroughly until well combined.
3. Make the filling
Pour the mixture over the cookie base and chill in the refrigerator for at least 4 hours until set.
4. Ingredients
Heat sweetened water until dissolved. Add the previously hydrated gelatin and allow to be warm. Place the kiwi slices on the cake surface and carefully pour in the gelatin liquid. Place in the refrigerator for an additional 1-2 hours until the surface of the cake is firm.
Tips: For a smoother texture, strain the kiwi puree before adding the filling.
# free bakecakes # fresh recipes # cheesecake time # homemade desserts # healthy desserts # sweet tooth recipes # kiwifruit lovers
Mother-in-law’s eye cake
ingredient
Sponge cake:
4 eggs (white and yolk separated)
2 cups (tea) sifted wheat flour
2 cups (tea) sugar
1 cup (tea) warm milk
1/2 tsp vanilla extract
1 tablespoon baking powder
Mother-in-law’s eye filling:
1 can of condensed milk
1/2 box of heavy cream (whipping cream)
100 g coconut puree
300 g chopped plums in syrup
2 egg yolks
1 tablespoon butter
Coverage:
1 can of condensed milk
1/2 box of cream
1 tablespoon butter
Grated coconut for garnish
Production steps:
Sponge cake:
Preheat oven to 180 °C. Grease and flour a 20 cm round baking sheet or line with baking paper.
Beat egg whites until firm and foamy, then set aside.
In a separate bowl, whisk together the egg yolks and sugar until the mixture is light and fluffy.
Add warm milk and vanilla and mix well.
Gradually add sifted flour and baking powder and stir gently.
Add the beaten egg whites and stir in a folded way until smooth.
Pour the batter into the pan and bake for 35 to 40 minutes, or until golden brown. Allow to cool before demolding.
Padding:
In a saucepan, combine the condensed milk, egg yolks, butter, and shredded coconut.
Heat over medium heat, stirring frequently, until thickened.
Add cream and chopped prunes. Mix well and allow to cool completely.
Coverage:
In a separate saucepan, heat the condensed milk and butter.
Stir over low heat until slightly thickened (just like a mild brigadeiro).
Remove from heat, add cream and let it cool before using.
Installation:
Cut the cake into 2 or 3 layers. Moisten each with plum syrup.
Distribute the filling between the layers.
Spread the cake with buttercream and sprinkle shredded coconut on top.
Refrigerate for at least 2 hours before serving.
# cake # dessert # dessert
Grandmother’s Turkey (traditional recipe)
Food ingredients
3 cups wheat flour
6 tablespoons sugar
½ cup milk
1 pinch of salt
1 egg
1 tablespoon margarine or butter
1 tablespoon white vinegar or brandy (for crisp texture)
1 tsp baking powder
Sugar and cinnamon powder (mixed and sprinkled)
Oil (for frying)
Preparation
1. In a bowl add eggs, sugar, margarine, milk, vinegar (or brandy) and salt and mix well.
2. Add flour little by little and stir well.
3. Add baking powder and continue mixing until you get a smooth dough that doesn’t stick.
4. Cover with the dough and let it rest for 15 minutes.
5. Use a rolling pin to roll the dough to a thickness of 0.5 cm.
6. Cut into rectangles, cut a knife in the middle of each rectangle, and pass one end through this knife to form a small twist.
7. Fry in hot oil until golden brown on both sides.
8. Drain on absorbent paper and dip in cinnamon sugar mixture while warm.
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