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Cheesecake with plums and meringue

Cheesecake with plums and meringue


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We crush the biscuits in a food processor (or grate them) with 50 g of melted butter. Pour the mixture into a cake lined tray. Press with a spoon to stick the biscuits well, then put the tray in the cold until we prepare the cream.

Mix the ricotta well with the yolks, sugar, vanilla pudding, baking powder and 20 g butter. Then put the sour cream and grated lemon peel and mix until smooth.

Pour the cream over the cookie sheet. On top we put slices of plum.

Put the tray in the preheated oven at 180 ° C for 60 minutes. I put the tray with the cheesecake in another tray with water, which prevents the biscuits from burning. 25 minutes before stopping the fire, pour the beaten egg whites with 3 tablespoons of sugar.

Let it cool in the pan for 5 minutes then take it out of the pan. We let it cool and then we can serve.

Parol d’honneur is super good !!!

I wish you good luck!


Plum and meringue cake & # 8211 an aromatic dessert, easy to prepare

The plum and meringue cake is very fragrant. I really like this dessert, so I highly recommend it. The recipe is explained step by step in the lines below.

Countertop ingredients:

  • 480 gr wheat flour, 120 gr powdered sugar
  • 1 teaspoon baking powder, 250 gr cold butter
  • 5 yolks, 1 tablespoon cocoa

Ingredients for the filling:

Ingredients for meringue:

Method of preparation:

We prepare the dough. Pour the flour into a bowl, add the powdered sugar and baking powder and mix with a spoon.

Put the butter on a large grater and add it to the flour bowl. Add the yolks, one at a time, and knead the dough with your hands or with a hook mixer.

Divide the dough into two equal parts. We wrapped each piece of dough in cling film. Put the two pieces of dough in the fridge for about 40 minutes.

Wallpaper a rectangular tray (25 x 35 cm) with baking paper. Take a piece of dough out of the fridge and place it on the worktop sprinkled with flour. Spread the dough with a rolling pin so as to obtain a sheet the size of a baking tray.

Put the dough in the pan. Cut the plums in half or quarters (depending on how big they are) and peel them in the dough. Take the second piece of dough out of the fridge and divide it into two unequal parts. Add cocoa to the larger piece of dough and knead.

Break the cocoa dough into small pieces and put it over the plums. We wrap the other piece of dough in foil and put it back in the fridge.

Let's get ready. Put the egg whites in a clean, dry bowl. Beat with the mixer until you get a hard foam. Add the sugar, spoon by spoon, and continue to mix until the foam becomes shiny. Add the jelly and mix again.

Put the egg white foam with jelly over the cake in the pan. Take the last piece of dough out of the fridge and break it into small pieces. Place the pieces of dough over the meringue.

Put the tray in the preheated oven at 180 degrees (heating function up and down) and bake the cake for about 50 minutes. Then take it out of the oven and leave it to cool completely. We then cut it into slices and serve it. Good appetite!


The top is very simple to prepare: grind the biscuits in a food processor or blender and mix them with the melted butter.

Then grease a form with removable walls (diameter 22 cm) with butter and put the composition, which you press with the bottom of a glass.

For the filling, mix all the ingredients mentioned above and mix for homogenization.

Then pour into the form where I put the top and put in the preheated oven for about 35-40 minutes.

While the cheesecake is baking, prepare the topping. Wash and dry the fruits, then chop them into cubes.

We put them in a saucepan with 2 tablespoons of brown sugar and 5 tablespoons of water.

Boil for 10-15 minutes until the fruits are soft. Turn off the heat and pass the composition with the vertical mixer, then add half of the essence and hydrated gelatin before and melted in the microwave or steam bath.

Then pour into the form, let it cool completely, portion and serve. Excellent, good appetite!

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On the last hundred meters, I send Gabytza a fine and delicious cheescake for the challenge of August. If I hadn't done everything on the run, the amount would have doubled, but I limited myself to what I found in the fridge. In the end, I am satisfied with a small and super delicious cheesecake, quick and easy to prepare!

INGREDIENT:

100 g ground biscuits
70 g melted butter
a few plums
3 yolks
2 tablespoons sour cream
250 g ricotta
1 sachet of vanilla pudding
100 g of sugar
1 teaspoon baking powder
grated peel of a lemon or an orange
1/2 teaspoon cinnamon powder
1/2 teaspoon bourbon sugar

For meringue:
3 egg whites
3 tablespoons sugar

Crush the biscuits in a food processor (or grate them) and mix them with 50 g of melted butter. Pour the mixture into a cake lined tray. Press with a spoon to stick the biscuits well, then put the tray in the cold until we prepare the cream.
Mix the ricotta well with the yolks, sugar, vanilla pudding, baking powder and 20 g butter. Then put the sour cream and grated lemon peel and mix until smooth.

Pour the cream over the cookie sheet. On top we put slices of plum.

Put the tray in the preheated oven at 180 ° C for 60 minutes. I put the tray with the cheesecake in another tray with water, which prevents the biscuits from burning. 25 minutes before stopping the fire, pour the beaten egg whites with 3 tablespoons of sugar.

Let it cool in the pan for 5 minutes then take it out of the pan. We let it cool and then we can serve.


Overturned cake with plums

Quickly and easily prepare a Romanian version of Tatin Tatin, with plums instead of apples. The plums are seasonal, have a strong aroma and are delicious.

Preheat oven to medium heat, 180 degrees. Grease a cake pan with butter or oil with a removable margin.

Peel and cut the plums in half (certain varieties are easily broken by hand into two equal halves). Place the plum pieces on the bottom of the bowl, face up.

Mix 3 tablespoons of brown sugar with cinnamon and sprinkle over plums in a pan. Put the tray in the oven for 10-15 minutes, for caramelization.

Mix in a bowl the yolks, white sugar, lemon peel, vanilla essence. Beat the egg whites separately and add them slowly at the end so that the air does not come out of the foam. Add the flour and baking powder slowly, sifted.

Pour over the plums and bake for about 30-40 minutes, until the toothpick test passes.

Pour the plum cake on a plate and serve with whipped cream or plain.


Cheesecake with plums and meringue - Recipes

Plum and apple tart with meringue

This fruit tart, with its velvety and syrupy icing, is served immediately after it has been removed from the oven, so that the syrup does not soften the icing.

Ingredients

For the filling
For meringue

Sift the sugar and flour in a bowl and rub with the spreadable product until the composition becomes a crumbly crust. Add the egg whites and mix until the dough is tender

Place the dough on a surface sprinkled with a little flour and knead for a few seconds until soft. Spread a thin, round sheet with a diameter of 23 cm. Put the dough, pressing it well, in a special shape for tarts with a diameter of 20 cm and detachable bottom. Arrange the edges then lightly prick the dough with the teeth of a fork. Put the form in the refrigerator for at least 30 minutes.

Meanwhile, prepare the filling. Peel the apples, cut them into quarters, remove the stalks and cut them into 1 cm thin slices. Put the apples in a saucepan, add 50 g of sugar and mix, along with the grated peel and lemon juice and 1 tablespoon of water. Cover with a lid and simmer for 10-15 minutes, stirring occasionally, until the apples soften slightly and take on a fluffy appearance.

Cut the plums in half and remove the seeds. Pour 150 ml of water into a large hot pan, add the remaining sugar and simmer, stirring constantly. Reduce heat to medium, place the plums in a single layer in the syrup pan and simmer for 15 minutes, turning from side to side halfway through.

Remove the apples and put them in a sieve, letting them drain. Using a whisk, place the plums on a plate. Boil the plum juice and let it boil until it thickens. Pour the syrup over the plums and leave to cool.

Meanwhile, heat the oven to 220 ° C and place a tray in the middle to heat.

Put the cooled dough on aluminum foil, place on a hot tray and bake for 15 minutes. Remove the foil and bake the dough for another 5-10 minutes, until it turns golden and is well penetrated.

Take the apples with a spoon and put them in the tart, distributing them evenly, then put the plums on top. It is set aside.

For the meringue, beat the egg whites well in a bowl. Add the caster sugar 1 tablespoon at a time, continuing to beat well until the composition becomes hard and glassy. Pour the meringue with a spoon and spread it evenly over the plums, then make some deep notches with a spatula.

Bake the tart for another 4-5 minutes until the meringue turns golden. Remove from the oven and leave for 1-2 minutes, then remove from the pan. Serve hot or at room temperature.


What is meringue?

The meringue comes from & # 8222baiser & # 8221 (French lb) & # 8211 meaning kiss. In the past, the expression "send or share meringues" was used, meaning to mimic kisses by bringing your fingers to your lips, as the actresses did at the end of the shows, to the applause of the audience.

The meringue designates with us a confectionery preparation composed of egg whites and sugar beaten with hard foam, shaped with the pos or portioned with a spoon and baked over low heat until it dries and becomes crispy. The same preparation is called in French & # 8222meringue & # 8221 (taken from in English). In Spanish it is & # 8222merengue & # 8221, in Italian it is & # 8222meringa & # 8221 or in Hungarian & # 8222 habcsók & # 8221 & # 8211 meaning foam kiss. The Hungarians kept the idea of ​​the French & # 8222 kiss & # 8221.

Generically, meringue is also called beaten egg white hard foam with sugar, in its raw state. & # 8222Make a vanilla meringue in which you then put the yolks and sifted flour & # 8221 & # 8211 that would sound short reteta de pandispan. Obviously we are not referring to a large, baked meringue, but to the composition itself.


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I return with praise because the cake is good and light and with it a photo-photo not very successful.

I prepared my version for this recipe in the sense that I did not use plums but I made a chocolate cream, I left it in the oven for 25 minutes, after which I added the meringue and I let the meringue dry for another 15 minutes. The cake turned out very good and I'm sure it would have turned out great with plums, but my captives don't like plums in cakes - however, thank you, the cake is wonderful.

delicious flavors (Chef de cuisine), October 10, 2012

Yes my dear, it really is a quick and tasty recipe! This fall I did it quite often with other fruits :) Pup


Marco cake with plums, chocolate and Italian meringue

After the plum tart came the turn of chocolate cake, plum, sticky topping and creamy Italian meringue with lime taste.

This cake came quickly before, I was at work with my colleagues and I had a craving for sweets and who would make sweets, if not me ?! :))

We took Marco, a wonderful child, hardworking and very respectful and we got to work, we started thinking about what to do and how we have almost everything in the kitchen, we said to make a Brownies or chocolate tart , plums and almonds!

But as the calculation at home doesn't quite match the one at the fair, we lacked the almond flour, so the plans were a bit upside down and I said to do a test to try to make a cake with the ingredients they have. we also have to put them in sight, but at the same time to weigh them and if something good comes out, let's make a recipe, and that's how the chocolate cake, plums and Italian meringue with lime appeared.

That's why I decided to name my student, trying to motivate him further!

Countertop ingredients:

  • 250 g butter at room temperature
  • 250 g caster sugar
  • 3 eggs
  • 175 g flour
  • 50 good quality cocoa
  • 100 g chocolate with 70% coarsely chopped cocoa
  • 7.5 g baking powder
  • 1 tablespoon vanilla essence
  • A pinch of salt
  • 150 g of Greek yogurt with 10% fat
  • 350-400 g plums halves

Ingredients for topping:

  • 150 g pitted plums
  • 70 g caster sugar
  • 50 ml of water
  • Lemon juice
  • 1 teaspoon ground cinnamon

Ingredients for meringue:

  • 50 g of egg whites
  • A pinch of salt
  • 100 g caster sugar
  • Juice from 1-1 and a half depending on how sour you want it or depends on the amount of juice obtained

Method of preparation:

Preheat the oven to 180 degrees.

Mix the dry ingredients in a bowl.

Beat the butter with the sugar and vanilla extract until foamy. Incorporate the eggs one by one into the butter composition, mixing gently.

Add the vanilla extract, Greek yogurt and lightly incorporate them with a spatula.

Don't beat them too hard to separate.

Incorporate the dry ingredients in the wet ones and mix with a spatula.

Pour the composition into an oven tray lined with baking paper and level it. Put the plums on top with the hole up and lightly press them towards the bottom of the tray. Sprinkle 2-3 tablespoons of sugar on top.

Bake for 28-30 minutes or until the toothpick test passes.

Preparation for plum puree:

While the cake is in the oven, put the plums with the sugar, water and cinnamon to simmer until it softens well and binds, about 8-10 minutes.

Using a vertical blender, mix the composition until you get a fine and homogeneous sauce.

After the cake is baked, pour the plum puree hot, level it and let it cool. We portion according to how big we like the slices.

Preparation for meringue:

Put the sugar with the lime juice in a saucepan and let it simmer until the sugar melts.

In a low-fat bowl, beat the egg whites with a pinch of salt until they leave slight marks on the surface. Gradually pour the hot sugar syrup and beat until cool.

Put the meringue in a bag with a shapeless sprig and form a hazelnut on top of the slices of cake. With the help of a gas lamp we burn the meringue and we are ready to serve!