* Milk Cake
Ingredients
Cake
1 cup medium gluten flour
1 tsp baking powder
1/4 tsp salt
3 large eggs
3/4 cup granulated sugar
1/2 cup vegetable oil
1/2 cup milk
1 tsp vanilla extract
2 tablespoons rose water
Making rose milk infused syrup
1 cup milk
2 tablespoons rose water
1/4 cup granulated sugar
Make frosting
1 cup heavy whipped cream
2 tablespoons rock sugar
1 tablespoon rose water
Pink food coloring (optional)
decorate
Dried rose petals
Pistachio slices
Preparation method
To bake the cake: Preheat oven to 350 ° F (180 °C). Grease and line 8-inch round pan. Combine flour, baking powder and salt. In a separate bowl, beat eggs and sugar until pale and fluffy. Gradually add the oil, milk, vanilla extract and rose water. Add the dry ingredients. Pour into the prepared pan and bake for 25-30 minutes.
Prepare the soaking syrup: In a saucepan add milk, rose water and sugar over medium heat until sugar dissolves. Cool slightly.
Dip the cake: Once the cake has cooled, use a fork to prick the surface of the cake and pour the soaking syrup evenly over the cake. Allow the syrup to completely saturate.
To make the frosting: Whip the cream with rock sugar, rose water and food coloring until stiff peaks form. Frost the cake and chill in the freezer until set.
Garnish and Serve: Before serving, garnish with dried rose petals and chopped pistachios.
Prep time: 30 minutes | Cook time: 30 minutes | Total time: 1 hour (plus rest time)
Calories: 380 kcal | Serving: 8 people
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Sweet Joy Cake
Ingredients
1 (18.25 oz) pack of German chocolate cake mix
1 can (14 oz) of condensed milk
1 can (16 oz) caramel ingredients
1 8 oz pack of frozen whipped cream topping, thawed
1 pack (8 oz) butterscotch chips
1 (12 oz) chocolate crust container
Preparation method
Preheat oven to 350 ° F (175 °C). Grease and flour a 9 x 13-inch pan.
Prepare cake mix according to package directions. Pour the batter into the prepared pan and bake according to the instructions until removed clean by inserting a toothpick into the middle. Allow the cake to cool slightly.
Use the handle of a wooden spoon to poke small holes all over the surface of the cake.
Pour the sweetened condensed milk evenly over the cake and let it sink into the holes. Then repeat pouring the caramel topping layer.
Allow the cake to cool completely. Spread the thawed whipped cream over the cooled cake.
Sprinkle the caramel pieces evenly over the whipped cream.
Drizzle the cake with chocolate icing.
Refrigerate at least 1 hour before serving to allow the flavors to fully blend.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Calories: 550 kcal | Serving: 12 servings
Mango Cold Pie
Ingredients:
1 pack of Marias cookies
1 unsalted butter
Grate the cookies, add the melted butter, mix well and refrigerate in the molds.
Stuffing
1 piece of cream cheese
1 milk churn
1 cup plain yogurt
1 cup lemon juice
1 cup Atafo mango for stirring
2 cups diced mango for filling.
1 1/2 packs of Grenetina (7 g each)
3 tablespoons water
Preparation
Combine all ingredients (except 2 cups diced mango) and brew the durian with 3 tablespoons of water, then place it in the microwave for a few seconds. Turn off after stirring for a few seconds, pour the mixture into a bowl, add 2 cups of diced mango, stir well and pour into molds. refrigerate
Blueberry Cream Cheesecake
Ingredients
Bottom material
-200 g of digestive biscuits or maria biscuits
-100 g melted butter
Blueberry and cream cheese layer
-250 g cream cheese
-200 ml whipped cream
-100 g of rock sugar
-1 teaspoon vanilla extract
-1 tablespoon lemon juice
-1 cup fresh or frozen blueberries
-1 pack of tasteless gelatin (7 g)
-50 ml of hot water
Make a blueberry topping
-200 g blueberries
-3 tablespoons sugar
-1 tablespoon lemon juice
-1 bag of tasteless gelatin dissolved in 50 ml of hot water
decorate
-whipped cream
-Fresh blueberries
-White chocolate chips (optional)
Preparation
Prepare the base material
1. Grind the cookies into powder and mix with the melted butter.
2. Put the mixture into a spring mold and press evenly to form a cake bottom.
3. Chill in the refrigerator for 20 minutes to harden.
Prepare the blueberry and cream cheese layer:
1. Whisk cream cheese with rock sugar, vanilla and lemon juice until smooth.
2. Soak the tasteless gelatin in hot water and add it to the mixture.
3。 Add the whipped cream in a folded fashion.
4. Add the blueberries and gently stir.
5. Pour on the cookie base and chill in the refrigerator for 1 hour.
Prepare the blueberry layer
1. Cook the blueberries with sugar and lemon juice until the blueberries come out of juice and form a thick sauce.
2. Dissolve tasteless gelatin in hot water and add it to blueberry mixture.
3. Let it cool slightly and pour on the cheesecake.
4. Refrigerate for at least 4 hours until firm.
Decorate and Serve
1. Garnish with whipped cream, more fresh blueberries and white chocolate shavings.
2. Refrigerate and serve to enjoy the refreshing taste of this creamy cheesecake!
An irresistible cheesecake for any occasion!
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