{"id":151,"date":"2024-07-14T21:08:50","date_gmt":"2024-07-14T21:08:50","guid":{"rendered":"http:\/\/localhost\/?p=151"},"modified":"2024-07-14T21:08:50","modified_gmt":"2024-07-14T21:08:50","slug":"even-novices-can-easily-control-it-forest-berry-cake-simple-recipes-can-make-amazing-taste","status":"publish","type":"post","link":"https:\/\/heradsmobi.top\/index.php\/2024\/07\/14\/even-novices-can-easily-control-it-forest-berry-cake-simple-recipes-can-make-amazing-taste\/","title":{"rendered":"Even novices can easily control it! Forest berry cake, simple recipes can make amazing taste!"},"content":{"rendered":"
\n
\n
\n
\n
\n
\n
\n
<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n
\n
<\/section>\n<\/section>\n<\/section>\n
\n

Forest Berry Cake <\/span><\/p>\n

\u00a0<\/p>\n

<\/section>\n

\u00a0<\/p>\n

Ingredients <\/span><\/p>\n

\u00a0<\/p>\n

Base material: <\/span> 200 g crushed biscuits, 100 g melted butter.<\/p>\n

\u00a0<\/p>\n

Filling: <\/span> 500 g cream cheese, 150 g sugar, 3 eggs, 200 ml cream.<\/p>\n

\u00a0<\/p>\n

Jam: <\/span> 200 g of berries (raspberries, blueberries, blackberries), 50 g of sugar.<\/p>\n

\u00a0<\/p>\n

Preparation <\/span><\/p>\n

\u00a0<\/p>\n

Mix the crushed cookies with the melted butter, then press the mixture into the bottom of the mold. Refrigerate 30 minutes.<\/p>\n

\u00a0<\/p>\n

Whisk the cream cheese with the sugar, eggs, and cream well. Pour over cookie base.<\/p>\n

\u00a0<\/p>\n

Bake at 160 \u00b0C for 40-45 minutes. Allow to cool and place in the refrigerator for 4 hours.<\/p>\n

\u00a0<\/p>\n

To make the jam, cook the berries with the sugar until melted. Strain and cool. Serve the pie with the jam.<\/p>\n

\u00a0<\/p>\n<\/section>\n

\n
\n
\n
\n
\n
\n

\u00a0<\/p>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n

\n
\n
\n
<\/section>\n<\/section>\n<\/section>\n<\/section>\n
\n
\n
\n
\n
\n
\n
\n

02 <\/strong><\/p>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n

\n
\n
\n
\n
\n

\u00a0<\/p>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n

\n

Classic tiramisu with coffee liqueur <\/span><\/p>\n

\u00a0<\/p>\n

<\/section>\n

\u00a0<\/p>\n

Ingredients <\/span><\/p>\n

\u00a0<\/p>\n

Bottom material <\/span><\/p>\n

300 grams of sponge cake (savoiardi).<\/p>\n

300 ml espresso (cold strong).<\/p>\n

50 ml of coffee liqueur (e.g. Kahl \u00faa or T\u00eda Mar\u00eda).<\/p>\n

cream<\/p>\n

500 g mascarpone cheese<\/p>\n

4 large eggs (yolk and white separate).<\/p>\n

120 g sugar<\/p>\n

1 tsp vanilla extract (optional).<\/p>\n

\u00a0<\/p>\n

decorate <\/span><\/p>\n

30 g cocoa powder (unsweetened).<\/p>\n

20 g dark chocolate (optional, grated for garnishing).<\/p>\n

\u00a0<\/p>\n

Production instructions <\/span><\/p>\n

\u00a0<\/p>\n

Prepare coffee <\/span><\/p>\n

Prepare the espresso and allow to cool completely.<\/p>\n

Mix cold coffee with coffee liqueur in a large bowl.<\/p>\n

\u00a0<\/p>\n

Prepare the cream <\/span><\/p>\n

In a large bowl, beat the egg yolks with sugar until creamy and light yellow.<\/p>\n

Add mascarpone and vanilla extract (as used). Beat until smooth and lump-free.<\/p>\n

In a separate clean, dry bowl, beat egg whites until hard.<\/p>\n

Pour the whipped egg whites into the mascarpone mixture in a surrounding fashion to maintain airy and light mouthfeel.<\/p>\n

\u00a0<\/p>\n

Assembly <\/span><\/p>\n

Quickly dip each sponge cake into the coffee and liqueur mixture (without soaking it too much to avoid the cake falling apart).<\/p>\n

Place a layer of sponge cake on the bottom of a rectangular plate or mold (about 20 x 30 cm).<\/p>\n

Spread the cookies with a layer of mascarpone cream.<\/p>\n

Repeat layering until you’ve used all the ingredients and finish with another layer of cream.<\/p>\n

\u00a0<\/p>\n

Refrigeration and decoration <\/span><\/p>\n

Cover the tiramisu with plastic wrap and chill in the refrigerator for at least 4-6 hours (preferably overnight to add flavor).<\/p>\n

Sprinkle the cocoa powder evenly over the surface with a fine sieve before serving.<\/p>\n

Also optionally garnish with chocolate chips.<\/p>\n

\u00a0<\/p>\n

This recipe makes approximately 8-10 servings. <\/span><\/p>\n

\u00a0<\/p>\n

Tips <\/span><\/p>\n

If you prefer non-alcoholic tiramisu, simply omit the liqueur.<\/p>\n

Be sure to use very fresh eggs as eggs are not cooked in this recipe.<\/p>\n

“<\/p>\n

\u00a0<\/p>\n<\/section>\n

\n
\n
\n
\n
\n
\n

\u00a0<\/p>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n

\n
\n
\n
\n
<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n
\n
\n
\n
\n
\n
\n
\n

03 <\/strong><\/p>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n

\n
\n
\n
\n
\n

\u00a0<\/p>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n

\n

Lemon Cranberry Mousse Cake \ud83c\udf4b \ud83c\udf47 <\/span><\/p>\n

\u00a0<\/p>\n

A fresh and elegant cake with a crispy bottom layer, a layer of lemon cheesecake and blueberry mousse, topped with fresh berries and lemon slices-a true citrus fruit delight! <\/span><\/p>\n

\u00a0<\/p>\n

<\/section>\n

\u00a0<\/p>\n

\u914d\u6599 <\/span><\/p>\n

\u00a0<\/p>\n

ground floor <\/span><\/p>\n

150 g (1 1\/2 cups) Graham’s cookie crumbles.<\/p>\n

70 g (1\/3 cup) caster sugar.<\/p>\n

85 g (6 tablespoons) unsalted butter, melted.<\/p>\n

\u00a0<\/p>\n

Lemon cheesecake layer <\/span><\/p>\n

450 g (16 oz) softened cream cheese.<\/p>\n

100 g (1\/2 cup) caster sugar.<\/p>\n

5 g (1 tbsp) lemon peel.<\/p>\n

60 ml (1\/4 cup) lemon juice.<\/p>\n

2 \u53ea\u5927\u53f7\u9e21\u86cb<\/p>\n

\u00a0<\/p>\n

Make cranberry mousse <\/span><\/p>\n

150 g (1 cup) of cranberries.<\/p>\n

100 g (1\/2 cup) caster sugar.<\/p>\n

15 ml (1 tablespoon) water<\/p>\n

1 1\/2 tsp tasteless gelatin.<\/p>\n

240 ml (1 cup) cold whipped cream.<\/p>\n

\u00a0<\/p>\n

For decoration <\/span><\/p>\n

Fresh blueberries<\/p>\n

Lemon slices<\/p>\n

\u00a0<\/p>\n

Production instructions <\/span><\/p>\n

\u00a0<\/p>\n

Prepare the substrate: <\/span><\/p>\n

Combine crushed cereal cookie crumbs, sugar, and melted butter until mixture is well moistened.<\/p>\n

Press firmly into the bottom of the spring mould pan. Place it in the refrigerator to chill while preparing the filling.<\/p>\n

\u00a0<\/p>\n

To make the cheesecake layer: <\/span><\/p>\n

Beat cream cheese, sugar, lemon zest, and lemon juice until smooth.<\/p>\n

Add eggs one by one and beat until well combined.<\/p>\n

Pour the mixture over the cookie base and bake at 163 \u00b0C (325 \u00b0 F) for 25 minutes.<\/p>\n

Cool completely.<\/p>\n

\u00a0<\/p>\n

Prepare the blueberry mousse: <\/span><\/p>\n

Use a blender to create a smooth puree of blueberries, sugar, and water. Strain the mixture and pour it back into the pan.<\/p>\n

Sprinkle the puree with gelatin and let it rest for 5 minutes. Then heat gently until the gelatin is completely dissolved. Cool to room temperature.<\/p>\n

Whip whipped cream to hard peaks. Gently pour the cooled blueberry puree into the whipped cream.<\/p>\n

Spread the mousse over the cooled cheesecake layer.<\/p>\n

\u00a0<\/p>\n

Refrigerate and garnish: <\/span><\/p>\n

Refrigerate the cake for at least 4 hours until the mousse is set.<\/p>\n

Garnish with fresh blueberries and lemon slices before serving.<\/p>\n

\u00a0<\/p>\n<\/section>\n

\n
\n
\n
<\/section>\n<\/section>\n<\/section>\n
\n
<\/section>\n<\/section>\n<\/section>\n
\n
\n
\n

END <\/strong><\/p>\n<\/section>\n<\/section>\n<\/section>\n

\n
\n
<\/section>\n<\/section>\n<\/section>\n<\/section>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

Forest Berry Cake \u00a0 \u00a0 Ingredients \u00a0 Base material: 200 g crushed biscuits, 100 g…<\/p>\n","protected":false},"author":1,"featured_media":10151,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-151","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bake"],"_links":{"self":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/151","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/comments?post=151"}],"version-history":[{"count":1,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/151\/revisions"}],"predecessor-version":[{"id":12278,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/151\/revisions\/12278"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media\/10151"}],"wp:attachment":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media?parent=151"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/categories?post=151"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/tags?post=151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}