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Dessert cake with raspberry sauce

Dessert cake with raspberry sauce


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Grease a ceramic tray with butter (baking paper can be used).

For the dough, use the same glass of yogurt for all ingredients. Mix eggs with sugar until foamy. Then add the oil, little by little, a teaspoon of lemon juice, yogurt and finally flour, lemon peel and baking powder.

Frozen raspberries (should not be thawed), give through flour. Pour 1/2 of the dough into the cake pan, put 1/2 of the amount of raspberries, and the dough and the rest of the fruit on top. Bake in the preheated oven over low heat. I kept it for about 50-60 minutes .After 20-30 minutes, look at the cake on the oven window and when it looks like it's done, check it with a skewer stick. If it comes out clean, it's done. It was harder for me in the center. -it.

Raspberry sauce: The raspberries are left to thaw. Boil the water with the sugar, until it starts to froth and melts. Add the raspberries and boil for about 3-5 minutes, depending on how thick you want the sauce to be. It turned out more liquid for me, so it syruped the cake.

Cut slices of cake and serve with sauce.



Pork chop with raspberry sauce

1. Preheat the oven to 95C. In a small bowl, combine the crushed thyme, sage, salt and pepper. Spread evenly over the pork chop.

2. Melt the butter and olive oil in a pan. Cook the pork chop for 4-5 minutes on each side. Remove from the pan and store in the preheated oven.

3. In the pan, combine the raspberry jam, orange juice and vinegar. Bring to the boil and cook for 2-3 minutes or until the sauce is reduced to the desired consistency. Put the sauce over the pork chop, decorate with thyme and serve.

You have to see it too.


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Fruit Check and Coconut Sauce (AIP)

The season of the best fruits has come and everyone has started making fruit cake, first with strawberries and cherries, now with apricots and cherries. I'm at the second one this week, the first one was with apricots, cherries and currants and the one you see in the pictures is with blackberries and blueberries.

I also put a coconut sauce on top of this fruit cake that makes it tastier. It's optional, of course. To prepare it I used the solid part of a can of coconut milk (which you can buy here)

Amy Myers, in the book Solutions against autoimmunity (which you can buy here) recommends coconut and especially coconut oil. Its anti-inflammatory and antimicrobial properties make it a very good choice in AIP. In order to have the desired qualities, it is good to buy organic, extra virgin coconut oil.

Berries come with antioxidants and many vitamins, without bringing a high sugar intake. It is good to eat them, especially raw, because they reduce inflammation, contribute to the optimal functioning of the immune system and improve our mood. The favorites in our house are blueberries, blackberries and raspberries, but we also put blackcurrants and chokeberry and chokeberry in the freezer for the winter, which we add to smoothies or desserts.

On the blog you can also find other AIP dessert recipes or almost AIP (Paleo) here.

Banana cake, if you put eggs and

For a while I will take a break from sweet recipes because after birth psoriasis has returned and I need to limit sugar to the maximum, even from natural sources or fruits. This time I will document the effect of the diet on my skin and write about how it worked. I hope to come back with good news. Until then, on the Facebook page and on the Support Group you can stay up to date with my menu.


Dessert cake with raspberry sauce - Recipes

Waffles with cereal and apple and raspberry sauce

The strong flavor of these waffles, made from wholemeal flour, buckwheat flour and flax seeds, is complemented by a sweet-sour fruit sauce. The recipe is for waffle makers with two squares of 10 cm.

Ingredients

    4 tablespoons flax seeds 4 tablespoons wholemeal flour 4 tablespoons buckwheat flour 4 tablespoons plain white flour 2 teaspoons fine brown sugar 2 teaspoons baking powder 1 medium egg with egg white separated from the yolk 225 ml whipped milk 2 egg whites
For the sauce

To make the sauce, put the apple juice to boil in a pan and simmer for 1 minute. Add the apples and continue simmering for 4 minutes or until slightly softened. Remove the pan from the heat and allow to cool to room temperature. Incorporates vanilla and raspberry essence.

Put the flax seeds in a grinder and grind large. Pour into a large bowl and add wholemeal flour, buckwheat flour, plain flour, brown sugar, baking powder and salt. Mix very well.

In a bowl, mix the yolk with whipped milk. Beat the 3 egg whites in a large bowl until the foam hardens. Make a hole in the middle of the dry ingredients and add the yolk mixed with the whipped milk. The egg whites are easily incorporated.

Heat the waffle maker and grease with a little olive oil. Take the composition with a spoon and place it evenly in the appliance. Close the lid and leave for about 2 minutes or until browned and crispy. Waffles are served hot, along with apple sauce and raspberries.


Sos Barbecue Ingredient:

  • 150 grams of onions
  • 6 cloves of garlic
  • 10 grams of fresh, cleaned and sliced ​​ginger
  • 300 ml. of freshly squeezed tomato juice or hearty homemade broth
  • 80 grams of brown sugar
  • 60 ml. white wine vinegar
  • 1 tablespoon mustard seeds
  • 1 teaspoon ground allspice
  • 2 tablespoons worcestershire sauce
  • optional: 1/2 teaspoon hot paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground pepper to taste

How to prepare Barbecue Sauce & # 8211 video recipe:

Barbecue Sauce Preparation, text format:

1. In a blender or chopper, put the onion cut into large pieces, add the garlic and ginger and grind until they reach a fine consistency (almost like a paste).

2. Put the chopped vegetables in a saucepan and add all the other ingredients, except the hot paprika (if using) which is recommended to be dosed at the end. Salt we will just put a good powder (as much as you grab with three fingers) for a start.

3. Put the pan on the fire and bring to a boil then reduce the heat and simmer for at least an hour & # 8211 an hour and a half, stirring occasionally. Only in case of great need is supplemented with 2-3 tablespoons of water (for me it was never necessary to add extra liquid).

4. Pass the well-boiled sauce through a sieve, insisting that we remove as much of the vegetable pulp as possible. Stir in a sieve until what is left is completely dry.

5. Match the taste of the salty and peppery sauce (and hot, if desired), heat and pour into sterilized jars. You get the sauce with lids that close tightly and you can keep it in the pantry for a few months. Great appetite!


Blueberry and Raspberry Sauce Check

Mix the egg whites with a pinch of salt. Add the sugar and mix for another 2-3 minutes until the sugar melts. Then add the yolks, oil and milk in turn, mixing after each one. At the end, gradually incorporate the flour mixed with the baking powder, using a spatula and stirring gently so that no foam is left.

We take a small cake tray and grease it with butter and cover it with a little sugar.

Pour half of the top composition over which we put about 2 tablespoons of blueberries given through flour. Pour the rest of the composition over the blueberries and sprinkle 2 more tablespoons of blueberries on top (I didn't put them in the flour again). Put the tray in the preheated oven at 170 degrees for 30-35 minutes or until it passes the toothpick test.

Prepare the sauce: put the raspberries in the vertical mixer for 10 seconds. Put the raspberry puree in a sieve and strain the seeds, then mix with a tablespoon of sugar and put on the fire until the sugar melts. Then pour the sauce over the cake.


Fluffy check with lemon and raspberry

ingredients : 4 large eggs, 200gr caster sugar, 100ml oil, 120ml lemon juice, 200gr fresh raspberries, 300gr flour, 5gr baking powder, a pinch of salt, 1 teaspoon vanilla essence, 50 g flour for sprinkling the fruit, 30 g powdered sugar for powdering

Method of preparation: First we separate the eggs, and put in different bowls the yolks and egg whites. Over the yolks add half the amount of caster sugar, and vanilla. Mix at high speed until they begin to increase in volume and the composition lightens in color. Add the oil thinly over them and continue mixing at low speed until the oil is completely incorporated. Gradually add the lemon juice and mix gently until it is perfectly incorporated. Over the composition add flour mixed with baking powder and mix at low speed until incorporated and do not remain lumpy. Over the egg whites put the salt powder and mix until they foam lightly, then add the rest of the caster sugar and continue mixing until the sugar melts and we get a strong foam like meringue. Incorporate the egg white composition into the composition of faience and yolk, and raise the composition from the bottom of the vessel to the surface until it is perfectly homogenous. The raspberries are passed through the flour to prevent them from descending to the bottom of the tray during baking, then some of them are incorporated into the composition.

Keep 2 tablespoons to add to the surface of the cake. Line a cake pan with baking paper. Pour the composition, level it, then put the preserved raspberries and bake the tray in the preheated oven at 180 degrees. Bake for about 30-35 minutes. After baking, remove the tray, dust with powdered sugar and leave the cake to cool.


Check with raspberries, almonds and meringue

13 comments:

It's fantastic, a real treat. Kisses and happy Sunday

how delicious it must be!

put the water just to watch !! congratulations!

I think raspberries give it a special taste. I like it, baby!

Remek kis sütemény, nagyon guszta

I can't believe it, it looks good, but it will taste good. Salivate. Did Judy come to Spain in the summer to do so many goodies with summer fruits? I can't wait for it to appear in our country and these fruits are my favorites. From strawberries to rosemary, anything :) Have a wonderful week my dear friend! I kiss you and hug you dearly.

We entered your blog and we really liked it - you have delicious YUM recipes. YUM.
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I only cut the raspberry in the garden last week (meaning Sorin cut it, I only cleaned it after him :)), and you are already making raspberry cakes.
It's not fair!:)
It looks suuuuuuuuper anyway!

It's very nice and good congratulations hello

Angi says well, you take advantage of the fact that we can't find the fruits and you make us crave them, with such goodness to keep coming to us :-))))).

The Fairy of Sweets pampered us again with unforgettable goodies!
A craving I have.

Thank you all for your words. you are cute.
I kiss you dearly.


Raspberry sauce

1. Raspberries wash well in more water.

2.Boil together with sugar and water. Let it boil for about 3 minutes, then strain it and put it back to the boil.

3. After the first boil, add the starch dissolved in a few tablespoons of cold water, mix continuously and boil the composition for about 2 minutes.

4. At the end add the vanilla sugar.

Raspberry sauce leave to cool completely then keep cold for a maximum of 3 days.

Serve at pudding, ice cream, panna cotta or cup dessert.



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