🍐 Pear and almond cake (flourless, sugar-free) 🌰
Ingredients
* base material: *.
-2 cups almond flour 🌰
-¼ cup melted butter Please or coconut oil 🥥
-1 egg 🥚
-1 teaspoon vanilla extract 🌿
-½ tsp powdered cinnamon 🍂
-1 pinch of salt 🧂
Filling: * *
-2 ripe pears, peeled and sliced 🍐
-½ cup sliced almonds 🌰
-¼ cup honey or agave syrup 🍯
-2 eggs 🥚
-½ cup almond milk 🥛
-1 teaspoon vanilla extract 🌿
-½ tsp powdered cinnamon 🍂
Description:
-Preheat oven to 180 °C (350 ° F). 🔥 Grease the cake tin.
-In a bowl add almond flour, melted butter, eggs, vanilla extract, cinnamon powder and salt and mix well.
-Press the dough into the bottom and edges of the baking sheet. Chill in the fridge for 10 minutes, then bake for 10-12 minutes until slightly browned. ❄ ⏳
-In a separate bowl, whisk the eggs with honey, almond milk, vanilla and powdered cinnamon. 🥄
-Place the pear slices on the baked base and pour the egg mixture. Sprinkle with sliced almonds. 🍐 🌰
-Bake for 30-35 minutes until filling is firm and golden brown. ⏳
-Cool before serving and enjoy this healthy and delicious pie! 😍
⏳ * Time and nutritional value: * **
Preparation time: 15 minutes 🔥 Cooking time: 35 minutes 🔥 Total time: 50 minutes 🔥 Calories: 290 kcal per serving 🔥 🍽 Number of servings: 8
🍫 ✨ Warm salted caramel lava cake ✨ 🍫
Warm, sticky, and delicious: these salted caramel lava cakes will steal the show at any party. A delicious blend of chocolate, heavy sauce, and a pinch of salt flakes: they’re an irresistible winter dessert!
Ingredients
-½ cup of store-bought caramel or sweet sauce.
-½ teaspoon salt tablets
-1 sticky unsalted butter
-6 ounces chopped bitter sweet chocolate
-4 large eggs (room temperature)
-¾ Cup Caster Sugar
-1 teaspoon vanilla extract
-1 cup medium gluten flour
Description:
1. Preheat oven to 425 ° F. Grease 9 muffin tins and set aside.
2. Combine jam and salt flakes in a small bowl. Pour a teaspoon onto a baking sheet lined with parchment paper and freeze for 30 minutes.
3. Melt the butter in a saucepan, then stir in the chopped chocolate until smooth.
4. In a bench mixer, beat eggs and sugar on high speed until double in size (about 4-5 minutes). Stir in the melted chocolate mixture and vanilla, then add the flour. 5. After the fondant is ready, roll it into pieces for later use.
6. Fill the batter into a muffin tin to about two thirds of its capacity. Place the frozen jam slices in the center and cover with the rest of the batter.
7. Bake for 10 to 12 minutes until the surface is slightly cracked. Remove after cooling in the oven for 10 minutes, and scoop on another scoop of ice cream as you eat it for even more delicious!
These cakes are the ultimate cozy dessert for warm spring evenings! 🍨
🍓 Strawberries and Cream Jelly 🍮
Ingredients
* Strawberry jelly: *.
-2 cups fresh strawberries, diced 🍓
-1 cup hot water 💧
-1 bag of strawberry jelly (85 g) 🍓
½ cup cold water ❄
To make the buttercream jelly:
-1 cup of milk 🥛
-1 cup whipped cream 🥛
-half a cup of sugar 🍚
-1 teaspoon vanilla extract 🌿 1 packet of tasteless gelatin (7)
-1 bag of tasteless gelatin (7 g)
-¼ cup cold water ❄
Description
-Dissolve strawberry gelatin in hot water, add cold water and stir well.
-Place strawberries in separate molds or in a large mold and top with strawberry jelly.
-Place in the fridge for 2 hours until set. ❄
-Place the tasteless gelatin in cold water and let it stand for 5 minutes. Then heat in a microwave oven for 15 seconds until dissolved.
-Heat the milk, cream and sugar in a saucepan without letting it boil. Add vanilla and dissolved gelatin after removing from heat.
-After cooling slightly, pour over the already solidified strawberry jelly.
-Refrigerate for at least 4 hours before serving.
-Garnish with fresh strawberries and enjoy this delicious creamy dessert. 😍
⏳ * Time and nutritional value:
Preparation time: 15 minutes 🔥 Cooldown: 6 hours 🔥 Total time: 6 hours and 15 minutes 🔥 Calories: 220 kcal per serving 🔥 🍽 Number of servings: 6
🍓 Cheesecake with strawberry filling 🍰 ✨
📝 Ingredients:
-450 grams of fresh strawberries, pedicled and cut in half.
-225 g cream cheese, room temperature
-30 g rock sugar
-5 ml vanilla extract
-2.5 ml lemon juice
-120 ml whipped cream
-Fresh mint leaves (for decoration)
-Crushed Graham biscuits (for decoration)
🔔 Description:
Step 1: Prepare the strawberries
-Wash strawberries: First wash strawberries thoroughly. Remove the green parts and hollow out each strawberry to leave room for the filling. Cut each strawberry in half lengthwise.
Step 2: Prepare the cheesecake filling
-Mix ingredients together: In a bowl add room temperature cream cheese, rock sugar, vanilla extract and lemon juice. Beat the mixture with an electric mixer until smooth and creamy.
-Add the cream: Carefully add the whipped cream and gently stir until well incorporated to create a light and fluffy cheesecake filling.
Step 3: Stuffing Strawberries
-Stuffed strawberries: Using a piping bag or spoon, carefully fill the cheesecake filling into each strawberry half, making sure to fill.
Step 4: Garnish and Serve
-Add toppings: Sprinkle crushed Graham’s cookies on top of the filled strawberries to make the strawberries more crispy. Garnish with fresh mint leaves for even more elegance.
-Serve: Plate strawberries filled with cheesecake and enjoy as a delicious dessert or appetizer.
Preparation time: 15 minutes | Total time: 15 minutes | Portions: 12
Cream cheese pancake
Ingredients
-190 g Philadelphia cream cheese
-200 g room temperature butter
-1 can of condensed milk (about 397 g)
-4 eggs
-2 teaspoons vanilla extract
-320 g wheat flour
-2 tsp baking powder
-1/2 can of evaporated milk (about 200 ml)
Preparation
Beat the cream cheese with the butter until smooth and even.
Gradually add the condensed milk while continuing to stir, ensuring complete incorporation.
Whisk in eggs and vanilla:
Add the eggs one by one, whisking well each time you add. Then add vanilla extract and evaporated milk.
Sift the flour and baking powder three times to make it light and lump-free.
Pour the sifted flour into the liquid mixture with a spatula, avoiding overstirring.
Pour the batter into the oiled and floured cake tin. Place in a preheated 180 °C oven and bake for 60 minutes until smell-free when inserted through the middle with a toothpick.
Cool completely before demolding.
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