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Blueberry cream cake

Blueberry cream cake

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Using the mixer, beat the butter with the sugar and incorporate the eggs one by one, stirring until the sugar is completely dissolved. Add spoon by spoon a mixture of flour, starch (optional), baking powder, lemon peel (optional), then the essences and rum (or in my case liqueur) and milk. After the dough is formed, add the blueberries.

Place the top in a tray lined with baking paper and place in the oven, it is heated to 180 degrees for 35-40 minutes.


Using the mixer, mix all the ingredients until a cream is formed, then put it in the fridge until the cake cools.

After the top is sufficiently baked, take it out of the oven and leave it to cool, then cut it in half (or 3 depending on how big it is and what kind of tray you used) in the middle and put cold cream inside and on top and decorate as you like.

Success! :)

Lemon cheesecake

For me, this lemon cheesecake it is perfection embodied. I love cheesecake and I love lemon and I may be subjective, but I invite you to try it and tell me how you like it.

It consists of the usual base of crushed biscuits, cheesecake cream flavored well with lemon and garnished with a shiny yellow lemon curd, an explosion of lemon flavor. Lemon cheesecake it is sweet-sour, creamy and velvety, aromatic and tasty. Read more & rarr

Blueberry icing cake

Anisoara67 sent a wonderful recipe to our Contest: Cake with blueberry icing. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by

300g Petit Beurre biscuits, 125 g margarine or butter, 150 ml liquid bee honey, 150 g walnut kernels
Cream: 300 g sour cream, 125 g powdered sugar, 125 g fresh cottage cheese, vanilla, a sachet of gelatin, 2-3 tablespoons of blueberry jam
Icing: 150 g powdered sugar, a tablespoon of concentrated blueberry syrup, 100 g butter
decoration: fresh or frozen blueberries

Method of preparation
1. Grind the biscuits and the walnut kernel (which I fried before), mix together with the liquid honey and melted margarine, until the mixture is homogenous. Pour this mixture into a cake tin with a removable ring and press well into an even layer.
2. Mix the sour cream with the cottage cheese, the powdered sugar, the essence and the jam. Add to this mixture hydrated gelatin in cold water and then melted in a bain marie. Pour the cream over the cookie sheet and let it harden for at least 2 hours.
3. Prepare the icing by melting the sugar with the syrup on the low flame of the stove, then let it cool for 5 minutes and add the butter, put a small cube, rubbed until incorporated and then add another cube and so on until we incorporate all the butter . Pour the hot icing over the cut cake. Decorate with blueberries.

Unbaked cake with fine yogurt cream

This cake was meant to be one with lots of raspberries, but because I have two thieves in my family, I was left with a few pieces of raspberries in the fridge. And yes I decorated it on Sunday when it was closed everywhere and I had nowhere to buy raspberries, luckily I had a small casserole of blueberries in the fridge :).

This cake should have had another title but that came to my mind when I wrote the recipe, I didn't look for options because I lost the main ideas and the desire to share the recipe.

This cake is a perfect, dreamy one, or in my case what I dreamed of eating on a Sunday. The cream is extremely fine and fragrant, a little sour from yogurt but a little just a touch & # 8230 has a fluffy texture because I put a little gelatin, enough to harden but not like rubber.

This cake is the hit of the summer, because you can't help but like it, it's super-mega-delicious!

Unbaked cake with fine yogurt cream

The recipe is for a rectangular shape of 30x22cm but you can also make it in the form of a cake with a diameter of 26cm

  • 800ml milk
  • 3 yolks
  • 2 sachets of vanilla pudding
  • 200g old
  • 1 teaspoon vanilla essence
  • 15g gelatin
  • 600g Greek yogurt
  • 300ml whipped cream

To fit, we hydrate the gelatin in 100ml of cold water.

Put 700 ml of milk in a pot to boil.

In a bowl, mix the yolks with the sugar, vanilla essence and remaining milk. Add the pudding powder and mix well until smooth.

When the milk is hot, set the pot aside, add the yolk composition and mix quickly, then put the pot back on low heat and mix until it thickens like a pudding (don't worry about it not being cut).

Turn off the heat and add hydrated gelatin, stirring constantly. Put a foil on top of the cream and let it cool. When it is warm, add the yogurt and mix well with a whisk.

Beat the sour cream well until it turns into whipped cream and take 3 tablespoons of it and put it in yogurt cream.

Mix well and start assembling the cake

We pass the biscuits through the milk and place them next to each other on a plate.

We frame them with a metallic shape and pour the cream. Then put the remaining whipped cream and put the cake in the cold for 4 hours or preferably from evening to morning.

Remove the shape, finish the edges a little with a wet spatula and decorate with blueberries or whatever fruit you like and then cut it into squares.

It is sweet-sour, fragrant and very fine.

The cream can be modified depending on the fruit used as follows: if you decorate it with raspberries, use raspberry yogurt, if you decorate it with blueberries you can use blueberry yogurt.

You can use cream sheets instead of biscuits or if you have the type to make, a pandispan top

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Blueberry cake with mascarpone cream

From the beginning I tell you that to prepare this cake you have to be good with math because its success consists in accurate measurements :). I'm kidding but only halfway, you have to be careful about the size of the tray. Relatively it's a light cake

What else can I write about her? There is no point in praising her because she is too good and she sells herself, she doesn't need advertising anymore :). The cream is fine, sweet and sour as I like it and it combines perfectly with the pandispan in rolls. Definitely this cake is part of the category of those who eat slice by slice and never get tired. I'm writing you the recipe and we'll tell you more :)

For pandispan rolls:

  • 6 eggs husband
  • 120g old
  • 1 sachet of vanilla sugar
  • 120g white flour
  • 250g blueberry puree jam
  • 4 tablespoons lemon juice
  • 500g mascarpone
  • 250ml whipped cream
  • 200ml yogurt 3.6% fat
  • 80g old
  • 60ml water
  • 18g gelatin

1. Separate the yolks from the whites. Mix the yolks with the sugar and vanilla sugar for about 5 minutes. We whisk the egg whites.

Alternately add the egg white foam and flour to the mixed yolks. Put a tablespoon of foam, mix over the head with a spatula, then a tablespoon of flour, mix the same and continue until you incorporate all the foam and flour.

Divide the composition in half and bake each half in a tray of size 37 & # 21537, 7 minutes at 200g C.

Pour the first roll over a towel on which I put powdered sugar, roll and let cool. Then we do the same and with the other side of the counter we bake, turn over, roll, let it cool.

2. Take the first roll, unfold it and cut it into 11 cm strips. Grease each with the mixture of jam and lemon juice. We roll and set aside.

Do the same with the other roll. We get a total of 6 rolls.

I make a parenthesis and explain how it is with the dimensions. The idea is that the 6 rolls are built on top of each other in another tray (I had cake). Their length must be the same as the cake tray. You have to choose the trays from the beginning, I mean the one for the roll and the one where you will & # 8222clad & # 8221 the cake.

3. For the cream, put the hydrated gelatin in 2 tablespoons of cold water.

Mix the yogurt with the sugar and leave it until the sugar melts, beat the sour cream until you get the whipped cream. I used vegetable cream for sweetened cream but if you use natural cream then supplement with 2 tablespoons of sugar.

Put water in a saucepan and when it starts to boil turn off the heat, add hydrated gelatin and mix until it dissolves.

Pour over the yogurt mixed with sugar and mix with a whisk. Then add the mascarpone (all at once) and mix with the whisk. Add the whipped cream and mix until smooth.

The result is a fluffy and fine cream.

Which you put well if you have & # 8222hoti & # 8221mititei around the house :)

4. Put a foil in a tray or box of the following dimensions: 15 cm wide, 36 cm long, 15 cm high. They can be plus, minus 1 cm.

Pour 1/3 of the cream (about 2 cm high), then place the first 3 rolls next to each other. We put the second third trying to fill in the blanks between the rolls. You have to be patient because the cream is quite strong and the spaces are narrow (don't think about nonsense :)). I did this thing with a teaspoon.

Well then we repeat the operation we put the other 3 rolls and then the cream.

Smooth the cream nicely on top and cover with a foil.

5. Let it sit in the fridge for at least 4-5 hours.

Remove the foil on top, carefully turn the cake on a plate and decorate with blueberries. For the fruit to have stability you can use a gelatin sachet for decoration. So place the fruit then prepare the gelatin according to the instructions on the envelope and pour it warm on top.

Cut with a knife dipped in water.

You can make this cake with other fruits, the idea is to take into account the jam, ie raspberries, then raspberry jam, apricot, then apricot jam. They used finetti as a filling for rolls and you can put whatever fruit you want on top.

I thought of redoing it in the floorless version with raspberries. Then use a normal cake pan, pour a layer of cream, place the rolls next to each other, put the cream and you're done. I think it will look great :).

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Blueberry mousse cake

Wheat: Mix the egg whites with a pinch of salt. When the egg whites are hard, add the sugar and mix for a few more minutes. Then gradually add mixing after each: yolks, milk and oil. At the end we incorporate the flour mixed with the baking powder.
Pour the composition in a tray (22/30 cm) lined with baking paper and put in the preheated oven at 175 degrees for about 25-30 minutes. Remove from the oven and leave to cool.

We cut the top in two.
For syrup mix the water with the powdered sugar and vanilla essence.
We syrup the first sheet of countertop over which we put the cream with a spoon, then we level it with a knife.
We place the second sheet and we also syrup.
Put the cake in the fridge for an hour and then take it out and slice it (I cut 24 cubes).

Fluffy cake with lemon cream

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Carrot cake

a wonderful cake with a soft and fluffy texture and the color is attractive 2 eggs 4 lg caster sugar 3 lg vanilla powdered sugar 60 gr butter that we will melt 3 lg oil 200 gr grated carrots through a small grater 1 sachet baking powder 160 gr .

Fluffy strawberry cake

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My fluffy and fast cake with summer apples

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Fruit Cakes, Cream Cakes, Top Homemade Cakes: 5 eggs 5 tablespoons sugar 5 tablespoons oil 5 tablespoons flour 1 sachet vanilla sugar 1 teaspoon baking powder a pinch of salt for topping: 350 g blueberry juice from 1 / 2 lemon 1 tablespoon sugar 1/2 cup whipped cream: 200 g butter.

Cream cheese and raspberry cake

Raspberry top: eggs - 3 pcs. sugar - 100 g oil - 2 tablespoons flour - 100 g baking powder - a teaspoon a pinch of salt lemon juice - a teaspoon grated lemon peel - a teaspoon cream: cream cheese - 200 g liquid cream - 200 ml powdered sugar - 4.

Apple cake, fast and fluffy

Sweets, Apple cakes (about one kg, depending on the tray and apples), sugar, cinnamon, margarine, I did not write the quantities, because they differ from tray to tray. tray is 20x30 cm. there were about 6 apples. top: 4 eggs, 4 tablespoons sugar, 4 tablespoons flour, walnuts (1/2 of the package.

"Snow White" cake with lemon cream

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CARA cake

Sweets, Top cakes: 100g butter, 100g sugar, 2 eggs, 250g flour, 1 packet of baking powder, 200ml milk, 50g candied fruit, 60ml lemon cream, grated peel of a lemon nutella cream: 500ml milk, 2 eggs, 100g flour, 100g sugar, 250g nutella

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Rudy cake with grated coca

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Cheesecake and chocolate

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How to make the perfect Egg McMuffin at home

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Nougat cream cake

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Fluffy plum cake

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Walnut cream cake

Sweets, Top cakes: 4 eggs, 8 tablespoons sugar, 4 tablespoons oil, 2 tablespoons milk, 1 teaspoon baking powder, vanilla essence, grated lemon peel, 8 tablespoons cream flour: 100 g butter, 1 cup ground walnuts, 1 rum essence, 1/2 cup flour flour, 2-3 tbsp.

Banana cream cake

Sweets, Cakes for sheets: 4 eggs, 60 g sugar, 50 g flour, 10 g cocoa, 1 vanilla sugar, 1/2 teaspoon baking powder, a pinch of salt, lemon peel / lime for cream: 500 g bananas ( peeled), 250 ml milk, 60 ml whipped cream, 60 g sugar, 50 g butter, 40-50 g.

Lemon cube cake

Sweets, Cakes for countertop: 55g caster sugar 215 flour 170g unsalted butter, at room temperature 55g nuts (optional) for cream: 70g flour 455g sugar 280ml squeezed lemon juice lemon peel 6 large eggs 1 egg yolk a pinch of salt

Hungarian cake Rakoczi

Sweets, Cakes for dough: 120 g flour, 70 g margarine, 40 g sugar 1 egg yolk, a teaspoon lemon peel, a tablespoon warm milk cream: 350 g cottage cheese, 3 egg yolks, 6 tablespoons sugar, lemon peel, raisins, 1 pack / 230g philadelaphia-cream cheese.

Snow White Cake with lemon cream

Ingredients for sheets: - 10 tablespoons milk - 10 tablespoons oil - 10 tablespoons sugar - 2 eggs - a teaspoon baking powder - a pinch of salt - 500/550 g flour ingredients for cream: - 1 liter milk - 8 tablespoons flour - 6 tablespoons sugar - 200 g.

Mascarpone and lemon cake

for countertop: 5 eggs 5 tablespoons sugar 3 tablespoons oil 5 tablespoons flour a teaspoon baking powder grated lemon peel vanilla essence for cream: 200 g mascarpone 250 ml liquid cream 2 tablespoons sugar 1 sachet vanilla sugar lemon juice

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Cheesecake cake

Cakes, Cheesecakes, Sweets 2 cups flour 1 cup chopped walnuts 2/3 cup butter 2/3 cup brown sugar 2 packets of cream cheese 1/2 cup sugar 2 eggs 1/4 cup milk 1 teaspoon vanilla extract 2 tbsp lemon juice

Iuliana cake with cream, fasting

Fasting recipes, Sweets for cake sheets: 10 tablespoons sugar 10 tablespoons oil 10 tablespoons borscht 1 teaspoon broth, dissolved in a little borscht or water 1 tablespoon ammonia flour as it contains, so as to obtain a softer dough (but to it can stretch.

Snow White Cake

Cream cakes, Homemade cakes, Cakes for sheets: 2 eggs 125 g sugar 125 ml milk 125 ml oil 1 sachet baking powder 1 teaspoon baking soda 500 g flour for cream: 200 g butter 8 tablespoons flour 6 tablespoons sugar 1 liter milk peel from one lemon juice from 1/2 lemon 1 sachet sugar.

Caramel cream cake

Sweets, Cakes for sheets: 1 egg, 100g sugar, 20 g butter, 2 tablespoons honey, 3 tablespoons milk, 1 teaspoon baking soda, 2 tablespoons cocoa, 300 g flour, lemon juice. cream: 200 g sugar, 200 ml water, 3 tablespoons flour, 2 eggs, 180 g butter

French Lemon Cake

Sweets, Cakes, Cake for cake: 75g butter 3 eggs 2 lemons - peel and juice 200g sugar 75g sour cream 150g flour 1 teaspoon baking powder for icing: 75g powdered sugar 1 lemon - juice

White top cake with strawberry cream

Sweets, Cakes 140 gr butter, 250 gr flour, 1 egg yolk, 2 tablespoons powdered sugar, a tablespoon of lemon juice or white wine. cream: 5 egg whites, 5 tablespoons powdered sugar, 0.5 kg of strawberries.

Pear Cake, Super Flavored

Sweets, Cakes dough: 320 g flour 200 g butter 100 g sugar 1 pinch salt 1/4 lemon peel 1 egg filling: 1 kg pears 2 tablespoons lemon juice 1 vanilla sugar cream: 250 g cream cheese 200 g marzipan 200 g sour cream 50 g sugar 1 egg yolk

Lemon and orange cake

Sweets, Cake top: 200 gr butter 70 gr sugar 240 gr flour 3 teaspoons orange peel cream: 60 gr flour 200 gr lemon juice, orange (I put a lemon and 2 oranges) 4 large eggs 220 gr sugar 3 teaspoons orange peel

Poppy and apricot cake, fluffy juicy lecker

Sweets, Cakes 2 ls (tablespoon) korinthen (they are smaller than raisins can be replaced with raisins), 2 ls rum, 6 eggs, 500 g fresh apricots (or 1 large box of apricot compote) + lemon juice ( marinate the apricots later with it, do not put them in the dough), 150g.

Pink cream cake

Sweets, Cakes 6 eggs, a cup of sugar, 6 tablespoons oil, baking powder, essence romo cup flour, 1 sachet of strawberry cream, jellies for garnish

Homemade cake with leaves and jam

Sweets, Cakes 2 tablespoons honey 1 egg 50 g butter 150 g sugar 200 g flour 1 salt powder lemon peel 1/2 teaspoon baking soda juice from 1/2 lemon cream: 500 ml milk 3 tablespoons starch 150 g sugar 200 g butter juice from a lemon 1 jar jam.

Homemade cake

Lamaie, Lamai ptr. sheets 14 tablespoons sugar 14 tablespoons oil 14 tablespoons cold water 1 teaspoon baking soda flour as much as pte. to be able to spread sheets on the bottom of the oven tray. ptr. cream: 2 12 glasses of milk 1 cup sugar 14 cup flour 12 packet of margarine 1.

How to make a cake with raspberry cherries or blueberries according to Grandma's liqueur recipe?

Yeast dough for fruit cake

I made the dough right after this recipe & # 8211 click here. I spread a sheet of dough the size of the tray (33 x 42 cm).

Then I moved the sheet to the tray lined with baking paper.

The dough is left to rise in the tray for approx. 15 minutes, until the cream is done and the oven is heated. It must be covered with plastic wrap or a thick cloth to prevent it from drying out.

Cream cream with eggs for the cake with raspberry and blueberry cherries

I heated the oven to 180 C with ventilation (medium to high stage for gas). In a clean bowl I mixed the cream (sour and sour, as for sarmale or papanaşi) with sugar and vanilla. I also put a salt powder that intensifies the vanilla flavor.

Then I added the 5 eggs and mixed everything well. I tried to see if it was sweet and vanilla enough. You can add even more sugar or vanilla. There are several portions of Saxon hencleş cream in my bowl.


Foodblogger at Savori Urbane. #savoriurbane

Finally I poured the cream over the dough spread in the pan. I sprinkled plenty of fruit: raspberries and blueberries first. I used frozen fruits that I put as such, without defrosting them beforehand.

Then I filled it with many seedless cherries. You can also put cherries. I sprinkled 3-4 tablespoons of sugar on top because the fruit was a bit sour.

Blueberry mousse

Fruit froths are a light and good dessert that is prepared quickly. In my opinion, the best is the strawberry one, closely followed by the raspberry one. In the past, they were made from beaten egg whites with a little sugar, to which crushed fruits were added, but now I have changed the recipe for the better and replaced egg foam with whipped cream and added an ingredient that is always popular with desserts and more. , greek yogurt :)

Blueberry mousse is the ideal dessert on hot summer days because it is a little sour and invigorating due to the yogurt in the component. And let me write you another secret: you can use it as a cream in a Pavlova, I am convinced that it will be a resounding success!

Blueberry mousse

  • 250ml whipped cream
  • a little greek yogurt (120g)
  • 2 tablespoons powdered sugar (here you can juggle the quantities and put more if you want it to be sweeter)
  • 200g blueberries
  • a little vanilla

Mix whipped cream with powdered sugar and vanilla essence until it turns into whipped cream 90%.

Add the Greek yogurt and mix lightly with a spatula.

Crush the blueberries well and add them to the cream and yogurt composition. You can mix until smooth or mix a little for a more interesting look.

Put the foam in the cups and decorate with fresh fruits and flakes or pieces of chocolate.

Recommendation :) If you put it in a casserole in the freezer you will get a delicious ice cream!

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Ingredients Original Violet Cake recipe by Simona Callas

► For fluffy white worktop (18/18 cm)

  • 200 g egg whites at room temperature
  • 150 g white caster sugar
  • 100 g white flour (000)
  • 1 teaspoon cream of tartar (or lemon juice)
  • 1 teaspoon vanilla essence
  • 1 teaspoon almond essence
  • a pinch of salt

► For cranberry cream

  • 100 g egg whites
  • 150 g white caster sugar
  • 100 g butter with 82% fat
  • 100 g of blueberry jam

► For the syrup

  • 300 ml water
  • 150 g white caster sugar
  • 1 teaspoon vanilla extract (or essence)

► For the glaze

► For decoration