French dessert master’s masterpiece: cheese with fruit nuts and jelly cake can be easily realized at home!

Festive cheese with fruit and nuts 🍇

Ingredients

300 g cream cheese

100 g mixed nuts (almonds, walnuts, hazelnuts)

50 g dried cranberries

50 g dried apricots, finely chopped

1 tablespoon fresh leeks, chopped

1 tbsp fresh parsley, finely chopped

Salt and pepper to the right amount

Production instructions

In a large bowl, whisk the cream cheese until smooth and creamy.

Stir in nuts, dried cranberries, dried apricots, leeks, and parsley.

Add salt and pepper to taste.

Whisk all ingredients thoroughly until well combined.

Place cheese mixture into molds and gently compact.

Refrigerate for at least 2 hours before serving to allow the flavors to blend well.

Demold and serve refrigerated, serving with biscuits or bread.

Preparation time: 15 minutes | Cooking time: 0 minutes | Total time: 15 minutes

Calories: 180 kcal per serving | Number of people: 8

马赛克果冻蛋糕 🍰🍧✨

Discover a delicious combination of flavors and colors in this jelly cake to treat everyone.

📝 Ingredients:

Jelly

1 pack of strawberry jelly

1 pack lemon jelly

1 pack of orange jelly

1 pack of grape jelly

1 pack pineapple jelly

1 can of condensed milk

1 can of heavy cream

Add hot and cold water according to instructions for each jelly

🔔 Manufacturing instructions:

Step 1: Prepare the jelly

-Dissolve each packet of gelatin in hot water as per the instructions on the package. Then add cold water to make up the volume. Cool to room temperature.

Step 2: Make the cake layer

-In a cake tin, pour the strawberry jelly into the bottom layer and chill in the freezer until firm, about 30 minutes.

-Repeat the above process with lemon jelly, orange jelly, grape jelly and pineapple jelly, each layer to be poured in after the previous layer has hardened.

Step 3: Prepare the cream

-Whisk the condensed milk and cream in a bowl until smooth.

-Once all of the jelly is set, pour the cream mixture over the last layer of jelly and chill in the fridge for at least 2 hours.

Step 4: Serve

-Carefully uncover the cake mold and refrigerate to serve. Garnish with fresh fruit or more jelly if desired.

Prep Time: 20 minutes | Cooling Time: 3 hours | Serves 8 people

Enjoy this colorful, fresh and refreshing mosaic jelly cake, perfect for any celebration. 🍰 🍧 ✨

𝗘𝗼𝗲𝗮𝗲𝗲𝗮𝗲𝗮𝗮𝗲𝗮𝗮𝗲𝗮𝗲𝗲𝗮𝗲𝗲𝗮𝗲𝗮𝗲𝗲𝗲𝗲𝗲𝗲𝗲𝗲𝗲𝗲𝗲𝗲𝗮𝗲𝗲𝗮𝗲𝗮𝗲𝗿𝗮𝗲𝗮𝗮𝗲𝗲𝗲-𝗲——- 🍫 🍒

Raw Material:

For the cake:

1 1/2 cups flour 🌾

1/2 cup cocoa powder 🍫

1 teaspoon baking powder 🧪

1/2 tsp baking soda 🧂

1/4 tsp salt 🧂

1/2 cup unsalted butter, soft Please

1 cup granulated sugar 🍬

2 large eggs 🥚

1 tsp vanilla extract 🌼

1/2 cup buttermilk 🥛

1/2 cup hot water 🌊

1 cup fresh cherries, pitted and halved 🍒

For coverage:

1 cup dark chocolate ganache 🍫

Fresh cherries (for decoration) 🍒

Indication:

1 ️ ⃣ Prepare the mold:

Preheat oven to 350 ° F (175 °C). Grease an 8 “disc and line the bottom with parchment paper.

2 ️ ⃣ Mix dry ingredients:

In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

3 ️ ⃣ Whip the butter and sugar:

In a large bowl, cream butter and sugar until fluffy.

Add eggs one at a time, mixing well after each addition. Add vanilla extract.

4 ️ ⃣ Integration components:

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.

Add hot water and mix until a homogeneous mass is obtained.

5 ️ ⃣ Add cherries:

Gently add cherries to the batter and distribute them evenly.

6 ️ ⃣ Baking:

Pour the mixture into the prepared mold and level the surface.

Bake for 30-35 minutes, or until the inserted toothpick is clean when pulled out.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

7 ️ ⃣ Trim:

Cover the cooled cake with chocolate ganache.

Garnish with fresh cherries for a spectacular finishing touch.

Tip:

More indulgent: Serve with whipped cream or vanilla ice cream.

Bright Ganache: Use equal parts of dark chocolate and heavy cream and melt together.

Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week.