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Blueberry cake

Blueberry cake

Separate the eggs, beat the yolks with the powdered sugar. Add a tablespoon of sugar and beat with a mixer very well, until you finish the whole amount. It must become very fluffy and the sugar must be melted.

Then add flour, in the rain, one tablespoon at a time. Mix from top to bottom, very lightly, with a wooden spoon.

Whisk the egg whites with the juice and lemon peel, then put them over the yolks. Also with a spoon, incorporate it, very easily, until the egg whites mix well with the yolks.

Put baking paper in the stove tray, carefully turn the composition over, and sprinkle the washed and drained blueberries on top.

Put the cake in the oven, over medium heat, until it browns a little and passes the toothpick test (the tray must be placed higher in the oven).

When it is ready, remove the tray, leave it to cool a bit, then cut the cake and sift it with powdered sugar.


Blueberry Cake - Recipes

Blueberry cake

This light and fluffy cake is full of juicy blueberries. Brown sugar and cinnamon make it delicious: it melts in your mouth and it's almost unbelievable how few calories and fats the recipe contains.

Ingredients

    375 g fresh or frozen blueberries 70 g fine brown sugar 1 teaspoon ground cinnamon 115 g soft butter 200 g powdered sugar 1 medium egg 1 medium egg white 1 tablespoon grated lemon peel 350 g wheat flour with baking powder 300 ml semi-skimmed milk

Preheat the oven to 180 ° C (position 4). Grease a 33 x 23 cm cake pan and then sprinkle with flour. Put 300 g of blueberries in a bowl and add the brown sugar until they are completely covered.

Rub the butter with the powdered sugar with the mixer at maximum speed for about 2 minutes or until the mixture turns light and fluffy. Add the egg and egg whites and mix for another 2 minutes. Add the lemon peel. The mixer speed is reduced to a minimum. Alternately add flour and milk, one third at a time, turning off the appliance from time to time to clean the walls of the bowl with a wooden spatula. Do not mix the composition in excess.

Pour half of the amount of composition into the pan and sprinkle the mixture with blueberries. Pour the rest of the composition on top and spread evenly. Make spirals with the tip of a knife from place to place, then decorate with the rest of the blueberries.

Bake for 40-45 minutes or until the cake is penetrated, the cake is ready if when it is pricked with a toothpick, it remains clean. Allow to cool in the pan on a wire rack for 15 minutes. Cut into 16 equal pieces. Serve hot or at room temperature.


Recipe: Biscuit and blueberry cake

Now that the heat is coming and we don't feel like making heat in the kitchen, we can prepare cakes that don't need to be baked, such as this cake with biscuit and blueberries. You can use small fruits such as blueberries, black or red currants, grapes or you can choose to do it without fruit. The fruits can be compote or frozen. The cake with biscuits and blueberries is simple, easy to prepare and you will surely like it. Dimensions of the tray are 30 & # 21522 cm.

Ingredients countertop for Biscuit and Blueberry Cake
& # 8211 500 grams of simple biscuits
& # 8211 150 grams of butter
& # 8211 4 tablespoons cocoa
& # 8211 4 tablespoons sugar
& # 8211 350 ml non-acidic juice, compote juice or water
& # 8211 a few cookies for the top layer

Cream ingredients for Biscuit and Blueberry Cake
& # 8211 500 grams of mascarpone
& # 8211 250 ml fresh
& # 8211 1 sachet of gelatin
& # 8211 3 tablespoons sugar
& # 8211 grated lemon peel and a little lemon juice
& # 8211 1 vanilla sugar powder
& # 8211 blueberries from compote or frozen

Glaze Ingredients for Biscuit and Blueberry Cake
variant 1 & # 8211 chocolate icing
& # 8211 150 grams of dark chocolate
& # 8211 3 tablespoons oil

variant 2 & # 8211 fruit icing
& # 8211 300 ml liquid (juice resulting from thawed blueberries in addition to water, compote or juice)
& # 8211 1 sachet of fruit gelatin
& # 8211 3-4 tablespoons of sugar

Top preparation for Biscuit and Blueberry Cake
The biscuits are ground through a meat grinder. Put butter, sugar, cocoa and compote juice or water in a saucepan (depending on what liquid you want to use). Put on the fire and leave until the butter melts and bring to a boil. Then add over the ground biscuits and mix until completely blended.

Cookie counter preparation

The biscuit composition is placed in a tray lined with cellophane and leveled with wet palms.

Preparation of cream for Biscuit and Blueberry Cake
If the blueberries are in the freezer, then defrost them before you start preparing the cake. Add 1 tablespoon of sugar to them and let them drain the juice.
The juice it leaves is used to prepare fruit icing. If there is not enough liquid you can fill it with compote juice or water.
Rub the mascarpone with powdered sugar and whipped cream. Add lemon peel, lemon juice and vanilla. The gelatin is prepared according to the instructions on the envelope. That is, it is mixed with 100 ml of cold water, it is left to hydrate for about 10 minutes, after which it is heated on low heat. Be careful, it does not boil, it is left only until it melts. The gelatin is allowed to cool a little and then poured little by little over the mascarpone cream, stirring until smooth. The mascarpone cream is divided in two.

Preparation Cake with biscuits and blueberries
Half of the mascarpone cream is poured over the cookie sheet that I placed in the tray. Put the blueberries well drained of the juice.

Prepare chocolate icing
Place the chocolate on a large grater, mix with the oil and melt in a steam bath or microwave. Pour over the cream and level.

Preparation of fruit glaze
Fruit juice, compote or juice is poured over 1 sachet of red or transparent fruit gelatin. Add the sugar and put on the fire. Boil for a few minutes, then spread over the layer of biscuits.

The cake with biscuits and blueberries is refrigerated for a few hours to harden the cream.


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 Megaplus.ro.


ingredients
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 incorporate 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.


Chocolate and blueberry cake & # 8211 a tasty dessert, ideal for festive events

For festive events we have to prepare the tastiest cakes. I recommend you try the chocolate and blueberry cake. It is absolutely delicious.

Dough ingredients:

  • 16 eggs, 16 tablespoons sugar
  • 16 tablespoons wheat flour
  • 2 sachets of baking powder
  • 4 tablespoons chocolate liqueur, 8 tablespoons cocoa
  • A baking soda powder

Cream ingredients:

  • 800 ml milk, 9 tablespoons semolina
  • 100 gr powdered sugar
  • 100 gr dark chocolate
  • 250 gr butter, 2 tablespoons chocolate liqueur

Ingredients for the glaze:

  • 350 ml blueberry compote
  • 400 gr cranberry jam
  • 100 ml milk, 1 sachet of vanilla cream
  • Apricot jam

Method of preparation:

We prepare the dough. Mix eggs with sugar and chocolate liqueur. Add flour mixed with baking powder, cocoa and baking soda. Mix with a wooden spoon to combine the ingredients.Divide the dough obtained into 4 equal parts. Pour one of the 4 parts of the dough into a rectangular tray (37 & # 21527 cm) lined with baking paper.

Bake the dough for 10 minutes in the preheated oven at 180 degrees. We will also bake the other 3 parts of the dough. Let the 4 countertops cool.We prepare cream. Mix the semolina with the milk in a saucepan and cook a thick porridge. Immediately immerse the porridge in a container with cold water to cool faster.

Beat the butter with the powdered sugar until fluffy. Melt the dark chocolate and add it to the fluffy butter. Then add the cold porridge and chocolate liqueur. Mix well until the ingredients are combined and obtain a smooth cream.Put a little cream aside for decoration. Divide the remaining cream into two equal parts. Put the cream in the fridge to solidify.

Strain the blueberries from the compote and put them in a bowl. Add blueberry jam over them and mix.Mix the vanilla cream with the milk.

Place the first baking tray on a tray. We grease it with jam. Add half of the semolina cream on top. Cover with the second countertop.

Add the vanilla cream to the bowl with the blueberries and jam. Mix well. Pour the hot mixture over the second worktop.We quickly add the third countertop. Grease the top with apricot jam, then add the remaining cream. We put the last countertop on top. Put the cake in the fridge for 3 hours, during which time the cream will solidify.

Then press the cake, placing a weight of 3 kg on it. We leave it in the fridge overnight.

The next day, we prepare the chocolate icing. Melt white chocolate and dark chocolate in a bain-marie. Pour the icing obtained over the cold cake.I put the cake in the fridge again and wait for the icing to harden. Then slice the cake with a hot knife. Decorate the slices of cream cake that I put aside. Good appetite and increase cooking!


How to make blueberry cake

To prepare the dough, mix the flour with the baking powder, salt, butter, egg, caster sugar and vanilla.

Shape the dough into a ball and put it in the fridge for 30 minutes.

Grease the bottom of the pan with butter.

On a surface sprinkled with flour, spread the dough in a circle.

Wallpaper the form with the dough leaving a 2 cm high edge.

Prick the dough several times with a fork, then let it cool for 20 minutes.

Heat the oven, cover the dough with waxed paper, place the dried vegetables and bake for 10-12 minutes.

After the top is baked, remove the vegetables and paper.

We start to prepare the filling by boiling the milk.

Add the semolina and sugar in the rain and simmer for 3 minutes.

Add the yolks, brandy (refined in our case) and lemon peel. Using the refined filling, it got a beautiful color.


Combine with a mixer (at medium speed) the lightly melted butter with the cottage cheese. Mix the composition until it becomes creamy. Meanwhile, gradually add the sugar and egg. Incorporate flour and baking powder in the composition. Don't forget to add a pinch of salt.

At the end, add the vanilla extract and blueberries, mixing everything well so that the composition is homogeneous. After you have placed baking paper in a tray, pour the composition obtained in it. Then, optionally, combine two tablespoons of sugar with a little cinnamon and sprinkle the mixture on top of the composition. Put the tray in the preheated oven for 30-40 minutes, during which time you can check the condition of the cake with cheese and blueberries.

When serving, you can put ice cream next to the cake or scrape a little chocolate on top. And the surprise is that this recipe is versatile, so you can also use it to prepare muffins.

Easy to prepare and extremely tasty, cheesecake and blueberries you will never be disappointed. Try this recipe too and you will surely manage to impress your loved ones.


Blueberry cake

A very tasty and easy to prepare cake that will enchant all gourmets. Blueberry cake is a fresh dessert, which gets you out of trouble very quickly, when you do not have much time to prepare something sweet. You can prepare it in any season, both with blueberries and other frozen berries. The top is fluffy, and the blueberries give a special taste to the cake. It is also very attractive, you can prepare it either at festive meals, with family or for a meeting with friends.

Dough ingredients

- 1.5 teaspoons with a pinch of baking powder

Ingredients for the filling

Ingredients for topping

Method of preparation

1. The dough. Knead the dough, adding one ingredient at a time. Finally add the flour in small doses. You will get a soft dough like plasticine. Wrap it in cling film and refrigerate until you are ready to topping.

2. Topping. Beat the eggs, add the cream, sugar and flour. Mix well.

3. Place the dough in a round and removable shape (diameter 23 cm), stretch it until it covers the sides of the form (because during baking, the edges will leave a little, so you will avoid leaking the topping). Put the blueberries and pour the topping.

4. Bake for 25-35 minutes, then allow to cool completely and cut,


The recipe is from the book "With Jamie in Italy" where it is found under the name "Tarta Nadei" and in its preparation are used some small and sweet black grapes (strawberry) that are found in Tuscany, but says that blueberries can be used .

Since I don't have grapes from that and it's not blueberry season, I used what I had in the garden, that is, blackcurrants. The cake is divine, a fluffy, slightly moist top that melts in your mouth and blends fantastically with sour fruits.

Preheat the oven to 175 degrees. Grease with butter and line a cake pan with baking paper.
Beat eggs and sugar for 3 minutes, until white and thicken, then add melted butter, olive oil, milk and vanilla.

Mix well, then add sifted flour with baking powder and salt.

Add the lemon and orange peel and mix with a wooden spoon until smooth.

Set the dough aside for 10 minutes for the flour to absorb the liquid.

Add about a quarter of the amount of currants / blueberries / grapes, shape the dough and smooth the surface with a spatula.

Put the form in the hot oven and bake it for 15 minutes, then take it out and sprinkle the rest of the fruit, which you push lightly into the dough, then put the cake in the oven for another 30-40 minutes, until it browns on top.

Let the cake cool in the form for 10 minutes, then turn it over. When it is cold, cut into slices. If the fruits are more sour, sprinkle powdered sugar on top.

The recipe for the fluffy fruit cake was proposed by KikenHana on the culinary forum.


Blueberry cake

A very tasty and easy to prepare cake that will enchant all gourmets. Blueberry cake is a fresh dessert, which gets you out of trouble very quickly, when you do not have much time to prepare something sweet. You can prepare it in any season, both with blueberries and other frozen berries. The top is fluffy, and the blueberries give a special taste to the cake. It is also very attractive, you can prepare it either at festive meals, with family or for a meeting with friends.

Dough ingredients

- 1.5 teaspoons with a pinch of baking powder

Ingredients for the filling

Ingredients for topping

Method of preparation

1. The dough. Knead the dough, adding one ingredient at a time. Finally add the flour in small doses. You will get a soft dough like plasticine. Wrap it in cling film and refrigerate until you are ready to topping.

2. Topping. Beat the eggs, add the cream, sugar and flour. Mix well.

3. Place the dough in a round and removable shape (diameter 23 cm), stretch it until it covers the sides of the form (because during baking, the edges will leave a little, so you will avoid leaking the topping). Put the blueberries and pour the topping.

4. Bake for 25-35 minutes, then allow to cool completely and cut,


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 one: the yolks, the milk and the 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).


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