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I really like cream cheese in cakes and for a long time I wanted to make a cream cheese cake. On these heats you don't burn to make creams on a steam bath;))
- 7 eggs
- 7 tablespoons sugar
- 7 tablespoons cold water
- 1 baking powder
- 5 tablespoons flour
- 2 tablespoons cocoa
- a peach compote
- 400 g cream cheese Goldessa (Lidl)
- 600 ml fresh liquid (Viva)
- 1 sachet of gelatin
- 200 g sugar
Preparation time: less than 90 minutes
RECIPE PREPARATION Cake with cream cheese and peaches:
For the cake top; Whisk the egg whites, gradually add the 7 tablespoons of sugar and when the meringue is hard add the yolks, water, baking powder and mix gently. Put the flour mixed with the 2 tablespoons of cocoa. Bake the top for 30-40 minutes at 180 degrees.
Leave to cool. When cold, cut into 3 slices.
Cream; Mix the cheese with the sugar and add hydrated gelatin in 100 ml of cold water. Beat 400 ml whipped cream and add to the cream cheese. Refrigerate until well combined.
We move on to assembly; Sliced tops are syruped with compote juice, add sliced peach pieces, half the cream. Put the second worktop and repeat the operation.
Refrigerate for a few hours, ideally overnight and on the 2nd day, dress in the remaining 200 ml whipped cream and decorate with peach pieces and optionally chocolate icing.
Whisk the egg whites better with a pinch of salt.
baking powder can be added over the yolks with a tablespoon of cold water