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Cake with biscuits, compote peaches and milk core

Cake with biscuits, compote peaches and milk core

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Put the drained peaches in the compote and blender together with the milk core and mix. Add the sugar and vanilla essence.

We stop a little milk kernel and a little peach pulp for decoration.

Mix the whipped cream until it hardens and then mix with the peach pulp and milk kernel.

We hydrate the gelatin in a little juice from the compote, then we heat it on the fire until it is diluted and we mix it immediately with the resulting product.

Let cool for a few minutes, but not until it hardens permanently.

We pass the biscuits through the compote juice and place them on the plate, alternating with the composition from the fridge.

I had three layers of biscuits the size of my plate.

Garnish with milk core and peach pulp.

My milk kernel happened to be a little salty, so I didn't add any more salt to the composition.

Put it in a deep bowl butter (at room temperature) together with powdered sugar, mixing until a fine butter cream (about 10-15 minutes, until the sugar melts completely).

eggs they will be added whole, one by one, mixing until a slightly frothy and homogeneous composition is obtained.

After the desired composition has been obtained, it will be added flour sifted mixed with baking powder, vanilla sugar and lemon peel (giving up the mixer, mixing lightly with a spatula from bottom to top, until well incorporated flour, not to remain lumpy).

dough obtained, will be transferred to a vas Jena round, greased with butter and floured.

They will be placed over the dough compote fruits (optional, with what we have in hand in the pantry), drained 20 minutes before in a strainer and sprinkle the surface with almond flakes.

Jena vessel will be placed in the preheated oven at 200 degrees for a start, then after 10 minutes it will be reduced to 180 degrees, over a moderate heat (because the dough is more moist from the fruit and requires a more temperate baking ... slow) for about 30-35 minutes.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

After baking, fruit cake from the compote, it will be left to cool in the Jena bowl, then it will be portioned as desired and served on brightly colored plates.

Refreshing recipe, without baking - Cake with yogurt and peaches in compote

Ingredient: 400 g biscuits, 500 ml liquid cream, 1 large peach yogurt, 2 sachets of gelatin, 1 peach compote.

Method of preparation:

Syrup a little half of the biscuits in the compote juice, place it on a tray and put the cream prepared as follows: whip the cream well, add the yogurt and gelatin soaked in the compote juice according to the instructions on the envelope.

Put sliced ​​peaches and the rest of the biscuits over the cream.

Decorate with whipped cream and peaches.

Simple and delicious! Good appetite!

Who doesn't like a tasty and juicy peach? Peaches have been grown for centuries. They were first cultivated in China, where they were considered a symbol of immortality and friendship. I consider them a strong essential food together c
Who doesn't like a tasty and juicy peach?

Peaches have been grown for centuries. They were first cultivated in China, where they were considered a symbol of immortality and friendship.
I consider them a strong essential food along with common ones such as apples and pears. I just want them to be available longer!

Peach is an aromatic fruit with exotic origin and a history dating back to the 10th century. Peaches originated in China, where peach was perceived as the "tree of life". In this corner of Asia, peaches were considered symbols of unity and immortality. The history and legends about this fruit go even further and the ancient Persians make these fruits known in the Roman Empire, the Romans calling them "Persian apple".

Peach yogurt ice cream

Sweets & rsaquo Retetemerisor cakes. The yogurt and apricot cake is the kind of slightly moist, looking cake. Cranberry Cake is also delicious and very effective, with apricots and. Add sugar, diced margarine and egg yolk. Amarena Roll A fine dessert, with chocolate and cherries exactly to my taste.

The delicious apricot and meringue cake is easy to prepare and very tasty. Apricot flavor combined with a fluffy top and a meringue top obtained from. Ana Cake A unique combination, but extremely delicious. DELICIOUS CAKE RECIPE WITH FRUIT. Discover (and save!) Pines on. A delicious and very tender pie that melts in your mouth. If it is fruit cake then it should be a delicious and simple one. Fine and fragrant cream, delicious fruits and fluffy biscuits. See also other delicious recipes.

A cake with yogurt and peaches in compote is ideal after a hearty meal, when you feel like something sweet, fluffy and light. Put sliced ​​peaches and the rest of the biscuits over the cream.

Preparation Cake with yogurt and peaches

Syrup a little half of the biscuits in the compote juice, place it on a tray and put the cream prepared as follows: whip the cream well, add the yogurt and gelatin soaked in the compote juice according to the instructions on the envelope. Put sliced ​​peaches and the rest of the biscuits over the cream. Decorate with whipped cream and peaches.

Try this video recipe too

Simple and fast, biscuit cake and jam

Ingredient:1 kg of champagne biscuits, 2 jars of cherry jam, 250ml milk chocolate sauce (homemade or ready bought), 500 gr whipped cream, 250 g mascarpone, 200 ml milk, a vial of vanilla essence, 100 gr chocolate grated white housekeeping, 200 gr dark house chocolate, 25 fresh cherries, from compote, or candied

Method of preparationIn a tray with removable walls, place the biscuits quickly passed through milk mixed with vanilla essence next to each other (if you hold them too long, they will soften too much), line the biscuit tray until you get a bed of biscuits.

Separately mix the whipped cream and mix with the mascarpone cream. Mix for 2 minutes until you get a fine cream. Pour a layer of mascarpone mixed with whipped cream over the biscuits in the tray, then a layer of jam and place a new layer of biscuits passed through the milk.

Add a layer of whipped cream and pour the melted and cooled chocolate sauce over the whipped cream (sauce obtained by melting the chocolate in a bain marie with a cube of butter) and level it until it covers the entire surface of the tray. A new layer of biscuits is placed over it, a layer of whipped cream and it is decorated according to everyone's imagination with grated chocolate and cherries. Let it cool for about 1 hour before consuming it & # 8211 2.

Pandispan with compote fruit

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Racoroasa cake with mascarpone and peaches is a delicious cake that perfectly combines the chocolate top with fruit and mascarpone.

I quickly made the top like this: I whipped the egg whites with a pinch of salt. The yolks are mixed with powdered sugar and vanilla essence until they turn into a sweet and frothy cream. Then add the milk and oil and mix a little. Then add flour mixed with cocoa and baking powder. At the end, add the egg white foam and mix well with a wooden spoon. Put everything in the oven for about 20 minutes (do the toothpick test) in a 24/35 cm tray, lined with baking sheet. I then left the countertop to cool and cut it in half.

Gelatin is hydrated for 10 minutes in 3-4 tablespoons of cold water, then melted (be careful not to boil!) On a steam bath.

Mix the two yolks with 5 tablespoons of powdered sugar (as on the counter) then add the starch. Put the warm milk and put it on low heat, stirring constantly until it thickens. Leave to cool.

Mascarpone cheese rub the foam with 4 tablespoons of powdered sugar and put in egg cream when it is cold. Mix well for homogenization. Liquid whipped cream or whipped cream is mixed until it thickens and hardens. If you use whipped cream, be careful not to turn it into butter. Then add in the egg cream and mascarpone. Peaches are cut into pieces and added to the cream.

The top is syruped with compote juice, the cream layer is placed in the tray and on top the other part of the syrupy top. Refrigerate for 2 hours.

For the icing, I put the whipped cream on the fire in which I broke suitable pieces of chocolate. I stirred continuously until the chocolate melted, and a little fish. I poured hot over the assembled countertop. It is then left to cool.

The cool cake with mascarpone and peaches is served after it has been cold for a while.
The source of this recipe is the culinary blog Alice Albinutza.