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Author(s):	W. Sherman
Format:	pdf
Date:	14.04.2012

Strawberry Tiramisu

Strawberry tiramisu recipe

Makeover for a classic: strawberries and fresh mint can take off your score. Tastes even children.

500 g strawberries , 1 tablespoon raspberry jelly , 100 g biscotti (Italian almond biscuits) , 2 tablespoons orange juice , 250 g mascarpone cheese , 250 g low-fat cottage cheese , 75 g powdered sugar , 300 g cream , 1 packet cream stabilizer , maybe some mint leaves for decoration

Step 1

The entkelchen strawberries, wash and set aside some nice fruit for decoration. Slice the remaining strawberries. Heat raspberry jelly, mix with the sliced ​​strawberries.

Step 2

The biscotti break roughly in a plastic bag and crumble with a rolling pin. The bread crumbs mixed with orange juice. Set aside at will some crumbs for decoration.

Step 3

With the mascarpone cheese and powdered sugar until smooth. Whip the cream until stiff with cream stabilizer. The curd cream spoon stir into the cream.

Step 4

Four to six glasses or a large glass bowl provide. Cream, biscotti and strawberries in layers to fill in the glasses. Finish with cream.

Step 5

Before serving cut the remaining strawberries and sprinkle with powdered sugar like a fan. The tiramisu with strawberries or biscotti crumbs and decorate as desired the mint leaves.

Festive Raspberry Cake

Raspberry cake filling recipe

Summer, sun, raspberry time - and they taste this cake definitely the best!

100 g flour , 100 g sugar , 1 egg yolk , 100 g cold butter in small pieces , 100 g ground almonds , 6 eggs , 175 g sugar , 3 tablespoons butter , 75 g flour , 2 tablespoons cornstarch , 50 g cocoa , 300 g raspberries (fresh or frozen) , 800 g cream , 4 packets of cream stabilizer , 4 tablespoons sugar , Lemon balm leaves (if you like) , Baking paper and grease the form

Step 1

For the pastry flour in a bowl. Knead with sugar, egg yolks, butter and almonds. Divide the dough into 2 halves, shape into balls. Wrapped in plastic wrap refrigerate 30 minutes.

Step 2

Preheat the oven. The baking pan with parchment paper evidence. For the sponge away the eggs, beat the egg whites until stiff. The yolks, 8 tablespoons warm water, sugar and butter until fluffy. Combine flour, cornstarch and cocoa mix, stir in the Eicreme. Fold in the beaten egg whites. Pour batter into the mold. Bake in 200 ° (center, fan oven 180 °) 30 minutes bake. Cool thoroughly.

Step 3

Grease the baking pan thinly. Roll out one portion of pastry, in the dish and bake at 200 ° (bottom rack 180 °) 15 minutes bake. Bake the second floor as well. Both floors to cool.

Step 4

Wash The raspberries or frozen fruits make drain in a colander and thaw. 12 beautiful fruit for decoration aside. Puree the remaining raspberries and strain through a sieve. Whip the cream with cream and sugar until stiff stiff. The raspberry puree evenly undergo.

Step 5

Once the biscuit cut transversely. Murbeteigboden with a quarter of the raspberry cream coat. Hang up a biscuit base and spread with another quarter of the cream. The second sponge cake on top, brush with the remaining half of the cream. The second Mürbeteigboden hang and brush around the cake with whipped cream.

Step 6

The cake with raspberries and - if you like - decorate with lemon balm. The form edge of cake with a cake comb.

Caribbean cinnamon cake

Caribbean cake

A taste of holiday! The dough is covered with lush banana cream, toasted coconut flakes and almonds and then only needs 35 minutes in the oven.

250 g flour , 1 pinch of salt , 70 g powdered sugar , 150 g cold butter in small pieces , 1 egg , 1 ripe banana , 200 g cream , 2 cinnamon sticks , 50 g coconut flakes , 3 eggs , 125 g sugar , 3 teaspoons ground cinnamon , 1 pinch of nutmeg , 200 g ground almonds , 1 tablespoon rum , Icing sugar for dusting , Fat for the form , Flour for work

Step 1

Grease the baking pan. Flour, salt and sugar mix. Apply with butter and egg quickly into a smooth dough. Roll out the pastry on a floured surface, so that the line shape. Allow to cool.

Step 2

The banana peel and cut into slices. Heat with the cream and the cinnamon sticks, remove from heat, cover and let stand for 10 minutes. Remove the cinnamon sticks, mash the banana cream.

Step 3

The coconut flakes in a frying pan fry lightly. Preheat the oven. Eggs, sugar, cinnamon and nutmeg until fluffy. Stir in the banana cream at first, then almonds, coconut and rum.

Step 4

Pour batter into the mold. Bake in 175 ° (center, convection oven 160 °) 35 minutes bake. Cooled slightly detached from the mold, let cool on a wire rack. Before serving, dust with powdered sugar.

Triple Chocolate Brownies

Triple chocolate brownies recipe

Chocolaty, juicy and just for enjoyment!

200 g dark chocolate , 200 g milk chocolate , 100 g white chocolate , 125 g butter , 2 eggs , 125g sugar , 4-5 drops of vanilla butter-flavor , 126 g flour , 50 g cocoa , 200 g cream

Step 1

Baking dish (size approx 20x20 cm) Grease and line with baking paper.

Step 2

Chop chocolate separately small. 125g dark chocolate with butter melted in a water bath. Preheat oven to 200 degrees top and bottom.

Step 3

Beat eggs and sugar until mixture is fluffy and creamy. Butter vanilla flavor, cocoa and 125 ml of cream, add gradually. Add the melted chocolate. Add flour gradually and mix well. Finally, 125 g chopped milk chocolate and chopped 100g white chocolate, add. Pour into the baking pan and bake for about 25 minutes.

Step 4

Brownies to cool in the tin.

Step 5

Melt for casting 75 g milk chocolate and dark chocolate 75g in water, then stir in 75ml cream gradually. Mix well, then spread on the cooled brownies.

Mini chocolate cakes

How to make mini chocolate cakes

Small chocolate cake with liquid center. With warm cherry cream a treat for all chocolate fans served.

150 g dark chocolate , 80 g butter + a little more for the form , A strong pinch of salt , 4 eggs (size M) , 75 g sugar , 1 packet of vanilla sugar , 4 tablespoons flour , 150 g sour cherries (from a jar) , 200 g cream , 2 packets of vanilla sugar , 1 pinch of finely grated organic lemon or orange peel , 1 tbsp crème fraîche

Step 1

For breaking the cake in chocolate pieces, butter roll. Both enter into a small saucepan and melt gently over low heat. Stir in salt.

Step 2

Preheat the oven to 220 degrees (also turn on now: 200 degrees convection). A muffin tin with 6 trays greased well with butter.

Step 3

Beat the eggs with sugar and vanilla sugar until well fluffy. The chocolate butter embezzled by and by, finally the flour and briefly, but thoroughly fold. Divide the dough into the wells of the dish and place in the oven (middle). Chocolate cake for about 12 minutes. Let stand briefly.

Step 4

Meanwhile, let the cherry cream Drain the cherries in a sieve and finely chop. Vanilla cream with the sugar until stiff. Cherries with the lemon or orange zest and crème fraîche fold.

Step 5

Chocolate cake with the pinch from the edge of the form solve lift out and place on plate. Garnish with the cherry cream and serve warm.

Lemon Tart

Best lemon tart recipe

Juicy, summery, sensational French lemon tart.

DOUGH: , 1 egg yolk , 2 tablespoons cold water , 1 teaspoon vanilla extract , 175 g flour , 80 g sugar , 1 pinch of salt , 125 g butter, softened , FILLING: , 3 egg yolks , 3 eggs , 180 g sugar , 180 ml ​​freshly squeezed lemon juice (about 5 lemons) , 2 tablespoons grated lemon peel of an untreated , 185 g butter , HOME ACCESSORIES: , some icing sugar peppermint, lemon slices

Step 1

FOR THE DOUGH: In a small bowl, egg yolks, water and vanilla, mix and set aside.

Step 2

In a second bowl, combine flour, sugar and salt. Knead the butter until it produces a uniform dough. Then add egg mixture and knead well. Dough into a ball, wrap in plastic wrap and place in the refrigerator for 30 minutes.

Step 3

Roll out on floured work surface dough. A Tarte-/Quicheform with butter and put in the dough as possible without pinching. The margin should be 1.5 - 2 cm (one finger width) high. The form included dough for 15 minutes put in the freezer.

Step 4

Meanwhile, preheat the oven to 190 degrees and bake the dough for 25-30 minutes (until golden brown). Let cool and meanwhile prepare the filling.

Step 5

FOR THE FILLING: In a saucepan, mix all ingredients and heat over medium heat. It regularly stir until the yolk is increased and the liquid is a solid mass. Remove from heat and run through a coarse-mesh sieve. The sieved material can then be filled on the cake base. For 2-3 hours in the refrigerator.

Step 6

Decorate as desired with lemon slices and fresh mint leaves and a little powdered sugar.