What sweets can you bake:
Chocolate roulade with cherries
Currant cake with cottage cheese
Lightning Yogurt Cup Cake
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Chocolate roulade with cherries
What you will need:
- 4 eggs
- 100 g powdered sugar + for final sprinkling
- 80 g plain flour
- 20 g of cocoa powder
For the cream:
- 250 ml whipping cream
- 125 g semi-fat cottage cheese
- 125 g mascarpone
- 50 g of powdered sugar
- 1 vanilla sugar
For the cherry filling:
- 200 g of cherries (you can also use sour cherries)
- 2 spoons of granulated sugar
- 1 tablespoon of lemon juice
- 3 tablespoons griotka (optional)
Chocolate roulade with cherries
• Autor:
iStock
Approach:
1. Beat the egg yolks with half the sugar and vanilla sugar into a light foam. Beat the egg whites with the other half of the sugar until stiff. Carefully mix the sifted flour mixed with cocoa powder into the yolk foam. Gradually add the egg whites with a spoon and mix the dough lightly.
2. Pour the dough onto a tray lined with baking paper, spread it evenly, put it in the oven heated to 180 °C and bake for about 12 minutes.
3. Transfer the baked plate with the paper to a damp cloth, roll it while still hot and let it cool.
4. In a cold bowl, whip the cream with sugar, cottage cheese and mascarpone into a stiff cream and put it in the fridge for a while. Mix the cherries with the sugar and heat in a saucepan until they soften and release their juices. Finally, add the griotka and leave to cool.
5. Carefully unfold the cooled carcass and spread the prepared cream evenly over it. Put the cherry filling on it, roll everything into a roll using baking paper and leave to cool. Sugar the roll before serving.
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Currant cake with cottage cheese
Currant cake with cottage cheese
• Autor:
iStock
What you will need:
- 300 g plain flour + for flouring the roll
- 150 g of butter
- 100 g of powdered sugar
- 1 egg
- 1 teaspoon of baking powder
- pinch of salt
For the filling:
- 500 g of soft cottage cheese
- 200 g of powdered sugar
- 2 eggs
- 1 bag of vanilla sugar
- 1 tablespoon of lemon juice
- 1 tablespoon of vanilla pudding powder
- 300 g of red currants
On a small scale:
- 150 g coarse flour
- 100 g of butter
- 100 g of granulated sugar
Addition:
- butter for greasing and coarse flour for lining the mold
Approach:
1. Mix the flour, baking powder and salt in a bowl. Add the cold chopped butter and process with your hands or mixer until crumbly. Add sugar and eggs and make a compact dough. Wrap it in foil and put it in the fridge for 30 minutes.
2. Meanwhile, mix the cottage cheese, both types of sugar, eggs, lemon juice and custard powder into a smooth cream. Mix the flour, sugar and softened butter in a bowl and process everything with your fingers until crumbly.
3. Preheat the oven to 180 °C. Roll out the chilled dough into a round sheet and line the bottom and sides of a greased and filled cake tin with it. Spread the curd filling evenly on the dough and sprinkle it first with currants and then with crumbs. Put the cake in the oven and bake for about 45-50 minutes, until the crumb is golden and the cheese filling is set. Allow the cake to cool before serving.
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Lightning Yogurt Cup Cake
Instant raspberry cup cake
• Author: Diet
What you will need:
- 2 cups of full-fat plain yogurt
- 1.5 cups of semi-coarse spelled flour
- 1 cup of cane sugar
- 1 egg
- 200 g of raspberries (or red currants)
- 1 baking powder
- fat for wiping and coarse flour for pouring out the mold
Approach:
1. Mix yogurt with sugar, flour, baking powder, add eggs and mix into a light and smooth dough. Pour it into a greased and filled cake pan (you can also use a baking sheet – the cake will be a little thinner, but still tasty) and cover the surface with raspberries.
2. Put the cake in an oven heated to 180 °C and bake for about 25 minutes until golden. Let it cool and sugar it before serving.
TIP: Before baking, you can sprinkle the dough with sliced almonds and lightly, for example, with oatmeal or grated coconut.
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