{"id":162,"date":"2025-02-19T09:44:03","date_gmt":"2025-02-19T09:44:03","guid":{"rendered":"http:\/\/localhost\/?p=162"},"modified":"2025-02-19T09:44:03","modified_gmt":"2025-02-19T09:44:03","slug":"european-and-american-classic-food-feast-cherry-three-milk-peach-cake-sweet-and-tempting-makes-you-want-to-stop","status":"publish","type":"post","link":"https:\/\/heradsmobi.top\/index.php\/2025\/02\/19\/european-and-american-classic-food-feast-cherry-three-milk-peach-cake-sweet-and-tempting-makes-you-want-to-stop\/","title":{"rendered":"European and American classic food feast! Cherry three milk peach cake, sweet and tempting, makes you want to stop!"},"content":{"rendered":"
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Cherry Three Milk Peach Cake <\/span><\/p>\n

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

Making a cake <\/span><\/p>\n

-2 cups medium gluten flour<\/p>\n

-1 cup granulated sugar<\/p>\n

-2 tsp baking powder<\/p>\n

-1\/2 tsp salt<\/p>\n

-1\/2 cup melted butter<\/p>\n

-1 cup whole milk<\/p>\n

-2 large eggs<\/p>\n

-1 teaspoon vanilla extract<\/p>\n

-1 cup chopped peaches<\/p>\n

-1\/2 cup chopped cherries<\/p>\n

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Making Tres Lemon Juice <\/span><\/p>\n

-1 cup evaporated milk<\/p>\n

-1 cup condensed milk<\/p>\n

-1 cup whipped cream<\/p>\n

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

1. Preheat oven to 180 \u00b0C. Grease the cake tin and line the bottom with baking paper.<\/p>\n

2. Combine flour, sugar, baking powder and salt in a large bowl.<\/p>\n

3. In a separate bowl, combine melted butter, milk, eggs, vanilla extract, chopped peaches, and chopped cherries.<\/p>\n

4. Add the liquid mixture to the dry mixture and stir until smooth.<\/p>\n

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.<\/p>\n

6. Let the cake cool in the baking pan for 10 minutes, then unmold and place on a grid rack to cool completely.<\/p>\n

7. To make the Teresa cake, combine evaporated milk, condensed milk and whipped cream in a bowl.<\/p>\n

8. Place the cool cake on a large plate, and then pour Teresa sauce on the cake.<\/p>\n

9. Let the cake absorb for at least 30 minutes before eating.<\/p>\n

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Enjoy a delicious cherry peach cake.<\/p>\n

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Cream cheese red velvet cake <\/span><\/p>\n

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Red velvet layer: <\/span><\/p>\n

Unsalted butter (room temperature)-120 g<\/p>\n

Sugar-60 g<\/p>\n

Egg-2<\/p>\n

Condensed milk-60 g<\/p>\n

Milk-70 g<\/p>\n

Cake mix-120 g<\/p>\n

Baking Powder-2 g<\/p>\n

Cocoa powder-1 tablespoon<\/p>\n

Berry yogurt-70 g mix<\/p>\n

Red velvet-0.5 tbsp<\/p>\n

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1. Beat the butter and sugar until fluffy and pale<\/p>\n

2. Add the first egg and beat<\/p>\n

3. Add the second egg and beat<\/p>\n

4. Add condensed milk until alkaline<\/p>\n

5. Gently fold the base<\/p>\n

6. Remaining pre-serve cake mix, cocoa powder and baking powder.<\/p>\n

7. Add mixed berry yogurt and red velvet cheese.<\/p>\n

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Cheese layer: <\/span><\/p>\n

Cheese (room temperature)-225 g<\/p>\n

Sugar-45 g<\/p>\n

Cake mix-10 g<\/p>\n

Egg-1<\/p>\n

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1. Whip cream until smooth<\/p>\n

2. Add sugar. Blend until smooth and creamy<\/p>\n

3\u3002 Add 1 egg and beat to the Mediterranean<\/p>\n

4. Add cake flour and mix well<\/p>\n

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

1. Oil the container and put baking paper on the bottom<\/p>\n

2. Low heat steam for about 30 minutes<\/p>\n

3. Add cheese batter and steam on low heat for about 30 minutes<\/p>\n

4. Add the remaining red velvet batter and steam it on low heat for about 40 minutes<\/p>\n

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…<\/p>\n

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\ud83e\uddc0 Lemon Mellinger Mini Cheesecake \ud83c\udf4b \u2728 <\/span><\/p>\n

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\ud83d\udcdd Ingredients: <\/span><\/p>\n

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

-150 grams of crushed Graham’s biscuits.<\/p>\n

-50 g of sugar<\/p>\n

-60 g unsalted butter, melted<\/p>\n

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Cheesecake filling <\/span><\/p>\n

-225 g cream cheese, room temperature<\/p>\n

-100 g of sugar<\/p>\n

-1 teaspoon vanilla extract<\/p>\n

-120 g of sour cream<\/p>\n

-60 ml lemon juice<\/p>\n

-The peel of 1 lemon<\/p>\n

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Make lemon cream <\/span><\/p>\n

-100 g of sugar<\/p>\n

-60 ml lemon juice<\/p>\n

-2 large eggs<\/p>\n

-30 g unsalted butter<\/p>\n

-The peel of 1 lemon<\/p>\n

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Meringue <\/span><\/p>\n

-2 large egg whites<\/p>\n

-1\/4 tsp tartar powder<\/p>\n

-100 g of sugar<\/p>\n

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\ud83d\udd14 Manufacturing instructions: <\/span><\/p>\n

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Step 1: Prepare the base material <\/span><\/p>\n

-Mix ingredients: In a bowl combine cookie crumbles, sugar and melted butter until well incorporated.<\/p>\n

-Press the mixture: Press the mixture firmly into the bottom of a muffin tin lined with paper cups. Bake at 175 \u00b0C for about 5-7 minutes until golden brown. Let it cool.<\/p>\n

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Step 2: Prepare the cheesecake filling <\/span><\/p>\n

-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.<\/p>\n

-Loading the cake embryo: Pour the cheesecake filling into the cooled cake embryo and smooth the surface. Bake at 160 \u00b0C for 15-20 minutes until firm. Cool completely.<\/p>\n

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Step 3: Prepare lemon cream <\/span><\/p>\n

-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.<\/p>\n

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Step 4: Assembly <\/span><\/p>\n

-Cream layer: Pour lemon cream over the cooled cheesecake layer in each base.<\/p>\n

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Step 5: Prepare the meringue <\/span><\/p>\n

-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.<\/p>\n

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Step 6: Garnish and bake <\/span><\/p>\n

-Decorate the meringue: Spread the meringue over the lemon cream. Lightly brown the meringue using a blowtorch or oven.<\/p>\n

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Prep time: 30 minutes | Cook time: 30 minutes | Total time: 1 hour | Serves 12 people <\/span><\/p>\n

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

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

Cherry Three Milk Peach Cake \u00a0 Ingredients Making a cake -2 cups medium gluten flour…<\/p>\n","protected":false},"author":1,"featured_media":10162,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-162","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\/162","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=162"}],"version-history":[{"count":1,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/162\/revisions"}],"predecessor-version":[{"id":12267,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/162\/revisions\/12267"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media\/10162"}],"wp:attachment":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media?parent=162"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/categories?post=162"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/tags?post=162"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}