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Cake with cheese and coconut

Cake with cheese and coconut


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Separate the egg whites from the yolks, whisk them, then add the sugar and mix until they become a dense foam.

Separately mix the yolks with the cheese.

Mix the compositions, then add milk, flour, baking powder, coconut, and vanilla essence.

At the end we add the raisins that we left to soak in rum essence.

Homogenize the composition and pour it into a tray lined with flour or baking sheet.

We put the app in the oven. 30 minutes, I check by doing the toothpick test.

After removing the cake from the oven, let it cool.

meanwhile we prepare the glaze:

Melt the chocolate candies in 2-3 tablespoons of milk and pour over the cake (she didn't come out who knows what, but I also improvised with what I had on hand)


Method of preparation

How to prepare coconut balls:

Mix all the ingredients well, then leave the composition in the fridge

Chocolate countertop preparation:

Preheat the oven to 180C.

Mix the dry ingredients for the countertop, flour and sifted cocoa, starch, baking powder and salt.

Mix the egg whites with the sugar very well, as for meringue.

Melt the chocolate in the microwave, and when it cools (to reach room temperature) add the yolks. Add the vanilla essence.

Add the melted chocolate over the egg whites, stirring slowly with a wooden or plastic spoon, then add the mixture with the flour. Be careful that the egg white does not leave because the cake will not grow! (I suffered it on the first try.)

With wet hands form the coconut balls, then place them in a tray lined with baking paper and greased with butter. (I recommend using a tray with a diameter of 26, because I used a 21 and the chocolate top -it came out a bit high)

Pour the composite countertop evenly over the coconut balls, then bake for 30 minutes.

Boil the milk, sugar and butter until lightly thickened, then add to the heat and add the broken chocolate to the pieces. Mix well until the chocolate melts and the composition becomes creamy.

Pour the hot icing over the hot cake. Allow the cake to cool well before cutting.

I shaved a little white chocolate on top, but if you like you can sprinkle coconut flakes.


Method of preparation

How to prepare coconut balls:

Mix all the ingredients well, then leave the composition in the fridge

Chocolate countertop preparation:

Preheat the oven to 180C.

Mix the dry ingredients for the countertop, flour and sifted cocoa, starch, baking powder and salt.

Mix the egg whites with the sugar very well, as for meringue.

Melt the chocolate in the microwave, and when it cools (to reach room temperature) add the yolks. Add the vanilla essence.

Add the melted chocolate over the egg whites, stirring slowly with a wooden or plastic spoon, then add the mixture with the flour. Be careful that the egg white does not leave because the cake will not grow! (I suffered it on the first try.)

With wet hands, form the coconut balls, then place them in a tray lined with baking paper and greased with butter. -it came out a bit high)

Pour the composite countertop evenly over the coconut balls, then bake for 30 minutes.

Boil the milk, sugar and butter until lightly thickened, then add to the heat and add the broken chocolate to the pieces. Mix well until the chocolate melts and the composition becomes creamy.

Pour the hot icing over the hot cake. Allow the cake to cool well before cutting.

I shaved a little white chocolate on top, but if you like you can sprinkle coconut flakes.


CAKE WITH COW CHEESE AND COCONUT

This simple, fast and economical cake with cottage cheese and coconut is made in the palm of your hand and without problems. We prepare a dessert like this whenever we have a craving for something sweet and we don't have much time at hand.

INGREDIENT:

For the cocoa top:
2 eggs
10 tablespoons milk
15 tablespoons flour
15 tablespoons sugar
15 tablespoons oil
1 tablespoon topped with black cocoa powder
1 sachet of baking powder
1 pinch of salt
1 teaspoon grated orange peel

For the layer of cheese and coconut:
300 g of cottage cheese
2 eggs
75 g coconut
3 tablespoons sour cream
120 g of sugar
1/2 teaspoon vanilla essence

In a bowl beat the eggs with the milk, then add the oil. Separately mix the flour with a pinch of salt, sugar, baking powder and cocoa.
Put the solid ingredients over the liquid ones and mix until smooth.

Add the orange peel and mix well, then put the composition in a tray lined with baking paper.

Prepare the cheese layer by mixing all the ingredients until you get a homogeneous composition.

Put the cream cheese with coconut over the cocoa top. Bake the cake in the preheated oven at 180 ° C for 50 minutes, or until it passes the toothpick test.

Let it cool on a grill, then powder with sugar and serve. I didn't put it on because it seems sweet enough.

Ana Simion prepared the cake and she liked it. Look how beautiful she turned out!


Fluffy cake with apples and coconut

The fluffy apple and coconut cake is the cake you can prepare when you want a simple cake without sophisticated ingredients. Ideal for when you have some apples that no one wants anymore, but they are not to be thrown away either. It is fast and very good with other fruits or if you add a little cocoa, as I did HERE


Vegan cake with fluffy and creamy coconut

Juicy and creamy, the vegan cake with coconut is very easy to make, it does not contain milk, eggs and butter.

It is the perfect dessert for those who are in love with the taste of coconut and can be a really special birthday cake.

Ingredients for vegan coconut cake:

Dried ingredients:

-180 gr oatmeal (gluten free, if you prefer), ground into flour

-130 gr of unsweetened coconut, transformed into flour

-150 g of coconut sugar (or 150 g of white sugar)

-2 teaspoons of baking powder

-1 teaspoon baking soda

Liquid ingredient:

-160 ml of apple juice or 160 gr of peeled zucchini

-80 gr maple syrup or agave syrup

-1 tablespoon white vinegar or apple cider vinegar.

For the glaze:

Method of preparation:

Peel the sweet potatoes and cut them into cubes of about 2 cm. Boil in water until soft.

Oatmeal is ground together with coconut flakes.

Put all the dry ingredients in a bowl.

Preheat the oven to 180 degrees Celsius.

Take 2 cake trays with a side of 18-20 cm and line them with baking paper.

Mix the liquid ingredients well with a blender, then pour over the dry ingredients. Stir until smooth.

The obtained dough is divided equally in the 2 trays and baked for 30-35 minutes. It is ready when the test with the toothpick, it comes out clean from the middle of the dough.

While the countertop is still in the oven, you can prepare the icing. Make it simple, mixing all the ingredients with a blender until you get a creamy mixture.

After the cake has cooled completely, it can be glazed and decorated with coconut flakes. Refrigerate for at least 3 hours before serving.


Wonderful recipes

Basic ingredients (for 24 cm format):
• 1 cup fried coconut
• ½ cup fried and chopped almonds
• 30 g melted butter
Cheese layer ingredient:
• 680 g cream cheese
• ¾ fine sugar cane
• peel of half a lemon
• 2 tablespoons almond liqueur or almond essence
• 3 eggs at room temperature
Coconut strat layer ingredient:
• 2/3 cup fried coconut
Ingredient layer bezea:
• 3 egg whites, at room temperature
• a few drops of fresh lemon juice
• ½ teaspoon of vanilla essence
• 6 tablespoons powdered sugar
Topping ingredient:
• 1/3 cup fried coconut
Chocolate topping ingredient:
• 100 g 60% dark chocolate, broken into pieces
• 50 ml sour cream
Preparation:
1. Cover the tray with aluminum foil to prevent leakage.
2. Fry the coconut: put the tray in the oven over low heat until the coconut is browned.
3. Heat the oven to 170 degrees and start preparing the base: mix the ingredients well and flatten in the pan with the back of a cup or a glass, then set aside.
4. Prepare the cheese layer: mix the cheese, ¾ cup of sugar, lemon peel and almond liqueur until smooth.
5. Stir without interruption and add eggs, one by one. As soon as the eggs have been incorporated, the mixing stops, otherwise the composition will suffer.
6. Pour the composition into the pan, over the coconut layer and bake partially for 40 minutes.
7. Remove from the oven, sprinkle 2/3 cup roasted coconut and set aside.
8. Prepare the meringue layer: beat the egg whites, add the lemon juice and vanilla. Mix continuously, starting to add a tablespoon of powdered sugar. Mix until a hard and stable foam is obtained.
9. Add the meringue over the cake, using a pastry tube with a serrated end, leaving a free edge of 2 cm.
10. Over the meringue add 1/3 cup fried coconut and put back in the oven for 20 minutes.
11. Then remove and allow to cool.
12. Prepare the chocolate topping: melt the chocolate on a steam bath over low heat, add the sour cream and mix well.
13. Apply on the cake, like a chocolate syrup, making patterns according to preferences.
14. Put in the fridge where it will stay for at least 4 hours before serving.


Cheesecake and coconut cake

A cake extremely loved by the little ones. My kids love the rooster, so this one Cheesecake and coconut cake she is always welcome at our house.

For this cake I have two countertop options, both good.

So either choose bulbs cheese, with top 1 and chocolate sauce, or bulbs cheese with top 2 and chocolate sauce.

In both variants you also have the option to give up the sauce, although I wholeheartedly recommend it, it perfectly completes the cake!

ps. my cousin said she would be sick with what appetite she ate)))

  • 4 eggs
  • or sugar cane
  • 50 gr cocoa
  • a cup and a half of flour
  • 4 tablespoons oil
  • 1/2 sachet baking powder
  • a knife tip salt

Countertop variant 2 & # 8211 countertop with chocolate

  • 100 g dark chocolate
  • 100 g butter
  • 4 eggs
  • 20 ml whipped milk
  • 150 g sugar
  • 1 sachet of vanilla sugar
  • 120 g flour
  • 1 tablespoon starch
  • 1 sachet of baking powder

250 gr cheese
2 tablespoons starch & # 8211 the last time I did not put, I forgot :)) and the cake came out perfect and without
an egg
50 gr coconut
50 gr sugar
two sachets of vanilla sugar

120 ml of milk
50 gr sugar
a teaspoon of butter
100 gr milk chocolate

Preparation Cake with cheese and coconut balls

Top with version 1
Mix eggs in a bowl for two minutes.
Add the sugar and mix on high speed for about 10 minutes. The sugar must be melted and the volume of the mixture doubled.

Add the oil and mix for another minute.
You will have a fluffy and fine cream.
Sift the flour together with the baking powder, salt and cocoa.
Add over the mixture and mix gently.

Cheesecake
Mix all the ingredients by hand in a bowl.
Preheat the oven.
Prepare an 18/22 cm tray (approximately) and line it with baking paper.
From the cheese mixture, form balls with a wet hand, which you place in the tray, leaving room between them.

Pour the mixture with cocoa, trying not to move the bulbs.
Put the tray in the preheated oven, set the temperature to about 165 degrees and bake the cake for 30-35 minutes.
Test with a toothpick if it is well cooked.

Top with version 2

Melt the chocolate and butter in a baine-marie. Mix eggs with sugar, then add whipped milk.

Add the chocolate mixture to the egg composition and mix well. Stir in flour mixed with baking powder and starch, then pour the dough over the coconut balls.

Cheesecake
Mix all the ingredients by hand in a bowl.
Preheat the oven.
Prepare an 18/22 cm tray (approximately) and line it with baking paper.
From the cheese mixture, form balls with a wet hand, which you place in the tray, leaving room between them.

Pour the mixture on the counter, trying not to move the bulbs.
Put the tray in the preheated oven, set the temperature to about 170 degrees and bake the cake for 35-40 minutes.
Test with a toothpick if it is well cooked.

As long as you let it cool, prepare it chocolate sauce.
In a kettle, boil the milk with the sugar.
Be careful not to burn, simmer for 5 minutes.
Turn off the heat, add the butter and broken chocolate pieces and mix well.
Allow to cool for a few minutes and then pour over the warm cake.


Video: Κέικ καρύδας! Greek daily recipes (December 2022).