Cherry Three Milk Peach Cake
Ingredients
Making a cake
-2 cups medium gluten flour
-1 cup granulated sugar
-2 tsp baking powder
-1/2 tsp salt
-1/2 cup melted butter
-1 cup whole milk
-2 large eggs
-1 teaspoon vanilla extract
-1 cup chopped peaches
-1/2 cup chopped cherries
Making Tres Lemon Juice
-1 cup evaporated milk
-1 cup condensed milk
-1 cup whipped cream
Preparation
1. Preheat oven to 180 °C. Grease the cake tin and line the bottom with baking paper.
2. Combine flour, sugar, baking powder and salt in a large bowl.
3. In a separate bowl, combine melted butter, milk, eggs, vanilla extract, chopped peaches, and chopped cherries.
4. Add the liquid mixture to the dry mixture and stir until smooth.
5. Pour the mixture into the prepared pan and bake for 25-30 minutes until there is no problem inserting it through the middle with a toothpick.
6. Let the cake cool in the baking pan for 10 minutes, then unmold and place on a grid rack to cool completely.
7. To make the Teresa cake, combine evaporated milk, condensed milk and whipped cream in a bowl.
8. Place the cool cake on a large plate, and then pour Teresa sauce on the cake.
9. Let the cake absorb for at least 30 minutes before eating.
Enjoy a delicious cherry peach cake.
Cream cheese red velvet cake
Red velvet layer:
Unsalted butter (room temperature)-120 g
Sugar-60 g
Egg-2
Condensed milk-60 g
Milk-70 g
Cake mix-120 g
Baking Powder-2 g
Cocoa powder-1 tablespoon
Berry yogurt-70 g mix
Red velvet-0.5 tbsp
1. Beat the butter and sugar until fluffy and pale
2. Add the first egg and beat
3. Add the second egg and beat
4. Add condensed milk until alkaline
5. Gently fold the base
6. Remaining pre-serve cake mix, cocoa powder and baking powder.
7. Add mixed berry yogurt and red velvet cheese.
Cheese layer:
Cheese (room temperature)-225 g
Sugar-45 g
Cake mix-10 g
Egg-1
1. Whip cream until smooth
2. Add sugar. Blend until smooth and creamy
3。 Add 1 egg and beat to the Mediterranean
4. Add cake flour and mix well
Preparation method:
1. Oil the container and put baking paper on the bottom
2. Low heat steam for about 30 minutes
3. Add cheese batter and steam on low heat for about 30 minutes
4. Add the remaining red velvet batter and steam it on low heat for about 40 minutes
5. Associate it and refrigerate it in the refrigerator, so that the cheese layer can be placed where you enjoyed it before! It tastes more delicious after keeping it overnight…
🧀 Lemon Mellinger Mini Cheesecake 🍋 ✨
📝 Ingredients:
Bottom material
-150 grams of crushed Graham’s biscuits.
-50 g of sugar
-60 g unsalted butter, melted
Cheesecake filling
-225 g cream cheese, room temperature
-100 g of sugar
-1 teaspoon vanilla extract
-120 g of sour cream
-60 ml lemon juice
-The peel of 1 lemon
Make lemon cream
-100 g of sugar
-60 ml lemon juice
-2 large eggs
-30 g unsalted butter
-The peel of 1 lemon
Meringue
-2 large egg whites
-1/4 tsp tartar powder
-100 g of sugar
🔔 Manufacturing instructions:
Step 1: Prepare the base material
-Mix ingredients: In a bowl combine cookie crumbles, sugar and melted butter until well incorporated.
-Press the mixture: Press the mixture firmly into the bottom of a muffin tin lined with paper cups. Bake at 175 °C for about 5-7 minutes until golden brown. Let it cool.
Step 2: Prepare the cheesecake filling
-Mix ingredients: In a bowl beat cream cheese and sugar until smooth. Add vanilla, sour cream, lemon juice and lemon zest and stir until well combined.
-Loading the cake embryo: Pour the cheesecake filling into the cooled cake embryo and smooth the surface. Bake at 160 °C for 15-20 minutes until firm. Cool completely.
Step 3: Prepare lemon cream
-Cooking ingredients: In a saucepan, whisk together the sugar, lemon juice, eggs and butter over medium heat. Stir constantly until thick, about 8-10 minutes. Remove from heat and stir in lemon zest. Cool.
Step 4: Assembly
-Cream layer: Pour lemon cream over the cooled cheesecake layer in each base.
Step 5: Prepare the meringue
-Beat egg whites: In a clean bowl, beat egg whites and tartar powder until a soft egg skin forms. Gradually add white granulated sugar and continue whipping until firm foam forms.
Step 6: Garnish and bake
-Decorate the meringue: Spread the meringue over the lemon cream. Lightly brown the meringue using a blowtorch or oven.
Prep time: 30 minutes | Cook time: 30 minutes | Total time: 1 hour | Serves 12 people
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