Countertop: Separate the eggs, mix the yolks with the raw sugar. Add oil, milk and vanilla, mix. Stir in flour, cocoa and baking powder. Beat the egg whites with a pinch of salt. Add them to the yolk composition, mix them lightly with a silicone spatula. Line a 20/20 cm tray with oil and flour. Pour half of the countertop composition, put biscuits, but with the distance between them. Gently place the rest of the composition on the counter, then blueberries from place to place. Put the top in the hot oven at 170 degrees for 20 minutes. When it's ready, take it out of the oven and turn it upside down while it's hot, just in case it doesn't come out too straight. Let it cool.
Coffee cream: In a bowl, mix the cold cream until it has a little consistency. Add the yogurt, powdered sugar, nutella and mix until everything becomes slightly creamy. Put the gelatin sheets in cold water for 5 minutes to hydrate. mix the coffee with the ness, add the drained gelatin sheets and melt them in the microwave for 15 seconds or in a steam bath until the gelatin is completely melted. Pour this mixture over the cream with yogurt and whipped cream, add vanilla and mix well. Let the cream cool for 20-30 minutes. Cold countertop, turn it back upside down. Syrup it with coffee. Remove the cream from the cold, put it in a bowl and decorate the cake. Let it cool for 3-4 hours or overnight. Decorate it with blueberries, popcorn sugar, then portion and serve.
Have a craving, because it is too delicious!
Gluten-free cake & # 8211 is delicious and looks great, everyone wants to taste it
The gluten-free cake has a divine taste and looks great. It can even be served at a festive meal. Use the recipe below and quickly prepare a delicious dessert, which can be eaten even by those who have gluten intolerance.
- 6 egg whites, 6 tablespoons powdered sugar
- 1 tablespoon oil, 2 tablespoons gluten free flour mix
- 20 gr ground gluten-free biscuits
- 6 yolks
- 200 gr sugar, 1 sachet of vanilla pudding
- 500 ml milk, 250 gr butter
- 100 gr dark chocolate
- 200-300 gr Nutella
- 150 gr chopped walnuts
- 300 ml sweet cream 30%, grated chocolate
- Gluten-free biscuits
Method of preparation:
We prepare the dough. Beat the egg whites until you get a hard foam. Add powdered sugar and oil and continue to mix. Then add the flour mixture and gluten-free biscuits, crushed. Pour the dough obtained in a tray lined with baking paper.
Sprinkle the dough with chopped walnuts and put it in the preheated oven at 175 degrees for about 10-13 minutes, until golden.
After the top is baked, take it out of the oven. Grease it with Nutella, while it is still hot, then let it cool.
We prepare cream. Boil, in a saucepan, 350 ml of milk and 200 g of sugar. In the remaining milk, add the yolks and pudding powder. Pour the pudding and yolk mixture into the boiling milk. Cook a thick pudding, stirring constantly.
Divide the cream obtained in two. Break the chocolate into pieces and put it in one of the two creams. Stir until all the chocolate melts.
Beat the butter with the mixer until it becomes fluffy. Add half the butter in the vanilla cream and half in the chocolate cream.
Spread the vanilla cream over the top greased with Nutella. On top add a layer of gluten-free biscuits. Spread the chocolate cream over the biscuits.
Beat the sour cream until you get a firm whipped cream. Spread the cream over the cake. Decorate the cake with grated chocolate, then put it in the fridge for 3-4 hours. Good appetite and increase cooking!
Blueberry cream cake
Cranberry cream cake recipe & # 8211 a simple, cool and very delicious homemade dessert. If you want to pamper your family or friends with a delicious dessert prepared quickly, then this blueberry cake is the solution. Whether you prepare it on a holiday or just on a weekend for your loved ones, surely everyone will be delighted by this dessert.
- It took:
- 50 g butter or margarine
- 1 sachet of vanilla sugar
- 4 eggs
- 120 g of sugar
- 120 g flour
- 20 g cocoa
- 250 ml liquid cream for whipped cream
- 400 g natural yogurt
- 100 g old powder
- 200 g of blueberries
- 20 g gelatin
In a bowl, rub the butter at room temperature with the vanilla sugar.
Add the yolks and mix until you get a creamy and whitish composition.
Separately, mix the egg whites with the sugar until you get a strong meringue.
Put the egg white meringue over the yolk mixture and mix with a spatula.
At the end, incorporate the flour previously mixed with cocoa powder.
Pour the dough into a tray lined with baking paper. I used a tray with a size of 20 & times20 cm.
Bake the top in the preheated oven at 180 ° C for about 20 minutes.
Meanwhile, prepare the cream.
Put the gelatin dissolved for ten minutes in a tablespoon of cold water.
Mix the liquid cream together with the powdered sugar until you get a whipped cream.
Add the yogurt and continue to mix.
Put the gelatin dissolved and mixed with a little hot water.
At the end, incorporate the blueberries that you first put in a blender.
Spread the cranberry cream over the baking sheet and place the cake in the fridge for a few hours, until the cream solidifies.