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Strawberry and coconut cake

Strawberry and coconut cake


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Preheat the oven to 180 degrees (on the right heat). Wallpaper a 26cm shape. with baking paper. Beat the butter soaked with the sugar for 2-3 minutes; add, one by one, whole eggs, mixing very well after each one (with the mixer). Sift the flour together with the baking powder and incorporate them into the egg composition. Add coconut and coconut milk or cow's milk, mixing lightly with a spatula. Then pour the mixture into the pan, leveling the surface.

Bake for 30-40 minutes or doing the toothpick test. Let it cool in the form and then take out the cake on a grill. Cut the worktop on two levels, horizontally obtaining three worktops.

Put the white chocolate in a bowl, on top of a pan with water that boils over low heat and let it melt. After it has melted, let it cool.

Cut the milk chocolate (or bitter) into small pieces. Beat the whipped cream until it hardens slightly, then pour it into the cooled white chocolate. Then add the chocolate pieces.

Prepare the syrup by boiling water and sugar in a kettle over low heat for 5 minutes. Add the liqueur (if using) and let it cool completely.

We place the first countertop on a plate. We syrup it well and grease it with a large spoonful of strawberry jam. Spread a third of the cream and level. Place the other top on top, syrup it and grease it, just like the one on the base, with a large spoonful of strawberry jam. Spread the other third of the cream, place a thin layer of strawberries on top as evenly as possible (cut into thin slices). Cover with the last top, which we also syrup and grease with jam. Spread the last third of the cream and garnish with strawberries.

Cut the strawberries for decoration into lengthwise slices and place them on the cake in two circles.


Vegan cake with walnut top, cashew cream and berries

Valentin Vasile, personal trainer and nutrition expert, recommends a vegan cake that you can enjoy even when you are on a diet.

Top - bottom layer:

Cashew cream:

  • 500g cashews
  • 3/4 lemon juice
  • a tablespoon of coconut butter
  • 2 vanilla pods
  • patience

Top layer:

Method of preparation:

Before we get to work, we hydrate the almonds, cashews and dates. They are put in a blender and mixed until a crunchy consistency is obtained, neither too coarse nor too creamy, slightly sticky, but due to the dates. The composition is placed in a round tray with removable walls, pressed well and placed in the freezer for 1-2 hours.

Meanwhile, prepare the cashew cheese - cashews are mixed in a blender with higher power, along with lemon juice, coconut butter and vanilla pods, until a fine cream is obtained. It is sweetened to taste with stevia or water in which the dates have been hydrated. Also, if the composition obtained is too consistent, add water to facilitate blending.

The cashew cheese is placed on top of the crunchy top of almonds and hazelnuts and covered in a layer of berries (raspberries, blueberries, strawberries, blackberries, sea buckthorn), according to your preferences. The cake is kept in the freezer and removed with about a the hour before it is consumed.

From the specified ingredients, a cake of about 2 kg is obtained.

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Quick dessert with strawberries and whipped cream

If you want a quick dessert without too much effort, I recommend this quick dessert with strawberries and whipped cream.
I happened to have a cake, but you can even use a cake top or cakes. It should not be wet or syrupy, strawberries have enough liquid.
Whether unexpected guests are coming or you have a craving for something sweet, do this quick dessert with strawberries and whipped cream.


Rice cake with coconut and strawberries

When Oana, from Savori Urbane, posted the recipe for rice cake with coconut and fruit, I knew immediately that I would make it and that it would be to the liking of my dwarfs.
And so it was. It is an atypical cake, if you will, in the sense that it does not consist of alternating layers of countertop and cream, but a dense, creamy and tareee good to taste, especially as the basic dessert, so to speak, namely rice pudding, is our childhood favorite.
Thanks again, Oana! It was very tasty and will definitely remain on our list of favorites!

  • 1 l of sweet milk
  • 250 g white rice
  • 1 pinch of salt
  • vanilla seeds
  • 4 tablespoons coconut (grated)
  • 150 g raw sugar
  • 200 g diced pineapple
  • 200 g apricots from compote, cut into cubes
  • 200 g fresh strawberries, cut into cubes
  • 500 ml of sour cream for whipped cream
  • 10 g gelatin
  • 80 g old powder
  • for decoration
  • fresh cream
  • fruits

[preparation title = & # 8221Preparation & # 8221]

In a bowl, boil the milk with a pinch of salt. Add the washed rice and stir periodically so that it does not stick. When it is almost cooked, set, add the sugar and coconut. Let it boil for a few more minutes, then take it off the heat and leave it to cool.
Meanwhile, put the gelatin to hydrate in the compote juice. Leave for about 5-6 minutes, then incorporate it into the hot rice. Let cool.


Beat the cream until it is thick, add the powdered sugar and mix a little more. Let it cool.

Chop the fruits into cubes and let them drain.


In a bowl, mix the rice with milk (cooled) with the drained fruit. Add the cold cream from the fridge and start to incorporate it.


Prepare a baking sheet lined with cling film, pour the composition and cover. Let cool for a few hours, so that the cake cools well.

Remove from the cold, garnish with the rest of the whipped cream and sprinkle the baked coconut a little in the oven, garnish with fruit. Let cool again until serving.


Cakes

Whether you are looking for a birthday cake or you want a delicious cake for a festive meal, you will find here various combinations for cakes, for all tastes.

Of all, chocolate cakes are my and my family's favorites, but even those who prefer a fruit cake will find something here to satisfy their tastes.

Cakes for children, with various anniversary themes, will delight the little ones, but also the big ones alike.

I would be happy to try all these cake recipes and tell me how they turned out!


Tavalita post cake

INGREDIENTS

  • Wheat:
  • 250 g flour
  • 150 g sugar
  • 50 g honey
  • 65 g coconut oil
  • 125 ml of mineral water
  • 10 g baking powder
  • lemon peel
  • vanilla essence
  • Syrup:
  • 50 g sugar
  • 75 g coconut oil
  • 2 tablespoons black cocoa
  • 50 g chocolate (54% cocoa)
  • 150 ml water
  • For finishing:
  • 100 g coconut

Raw tart with coconut cream and strawberries

  • 150 g of oatmeal
  • 1 handful of dates
  • 1 handful of figs
  • 2 tablespoons agave syrup (optional)
  • 50-100 ml coconut milk
  • 1 tablespoon ground flax seeds
  • 1 teaspoon cocoa
  • 1 pinch of salt

Cream:

  • 1 cup hydrated cashew 4 hours
  • pulp from a coconut
  • 4-5 tablespoons agave syrup (or any other favorite sweetener)
  • 2 tablespoons melted coconut butter in a bain marie
  • 1 pinch of salt
  • 300 g strawberries for topping


Method of preparation

Apple cake

Peeled apples are given through a large grater. Mix the dry ingredients flour, semolina, powder

Cheese croissants

In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.


Method of preparation

Preheat the oven to 180 degrees (on the right heat). Wallpaper a 26 cm shape with baking paper. Beat the butter soaked with the sugar for 2-3 minutes, add whole eggs one at a time, mixing very well after each one (with the mixer). Sift the flour together with the baking powder and incorporate them into the egg composition. Add coconut and coconut milk or cow's milk, mixing lightly with a spatula. Then pour the mixture into the pan, leveling the surface.

Bake for 30-40 minutes or doing the toothpick test. Let it cool in the form and then take out the cake on a grill. Cut the worktop on two levels, horizontally obtaining three worktops. Put the white chocolate in a bowl, on top of a pan with water that boils over low heat and let it melt. After it has melted, let it cool. Cut the milk chocolate (or bitter) into small pieces. Beat the whipped cream until it hardens slightly, then pour it into the cooled white chocolate. Then add the chocolate pieces. Prepare the syrup by boiling water and sugar in a kettle over low heat for 5 minutes. Add the liqueur (if using) and let it cool completely. We place the first countertop on a plate. We syrup it well and grease it with a large spoonful of strawberry jam. Spread a third of the cream and level. Place the other top on top, syrup it and grease it, just like the one on the base, with a large spoonful of strawberry jam. Spread the other third of the cream, place a thin layer of strawberries (cut into thin slices) on top as evenly as possible. Cover with the last top, which we also syrup and grease with jam. Spread the last third of the cream and garnish with strawberries. Cut the strawberries for decoration into lengthwise slices and place them on the cake in two circles. Good appetite!


Ingredients for the apple, coconut and cream cake recipe

  • For the countertop:
  • -5 yolks
  • -175 gr butter
  • -300 gr flour
  • --175 gr powdered sugar
  • -a teaspoon of baking powder
  • -vanilla
  • For meringue:
  • -5 egg whites
  • -175 gr coconut
  • -175 gr powdered sugar
  • -vanilla
  • For whipped cream:
  • -250 ml sour cream
  • -100 gr powdered sugar
  • For garnish: pistachios, hazelnuts, chocolate
  • We need 3 more apples, a tablespoon of butter, 3 tablespoons of sugar, cinnamon

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