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Dough: Soft butter mix with sugar and salt powder until smooth. Add the egg and mix for another 2 minutes. Sprinkle flour mixed with baking powder and mix with a spoon and then by hand. Refrigerate the dough for one hour.
Filling: Cheese, sour cream, sugar, vanilla sugar and egg mix well. Add the almond essence and finally the starch. It is homogenized.
The apricots are washed and split in two. Remove the seeds and set aside.
Remove the dough from the refrigerator. Prepare a round tray with removable walls. Wallpaper with baking paper and grease the walls well with butter. Spread the dough well so that it rises on the walls with about two fingers. Pour the filling, level it, then place the apricot halves.
Put the tray in the preheated oven at 180 degrees C for 10 minutes, then reduce the heat to 160 degrees C and leave for another 50 minutes. When ready, remove from the oven and allow to cool.
Apricot jelly: Wash the apricots, peel the seeds and boil them in sugar water. Bring to a boil until the apricots are well softened. Set aside and, after it has cooled down a bit, put it in a blender to obtain a paste. Bring to the boil again for a few boils, then leave to cool.
The gelatin is hydrated in 50 ml of water, then heated slightly until the granules dissolve. Pour over the cooled apricot sauce. Mix well, then pour over the well-cooled tart. Level lightly, then leave to cool until the jelly hardens.
Remove the tray from the refrigerator, prepare a tray and carefully remove the removable wall of the tray. Transfer the tart to the plate, after which it can be portioned and served.
Cheese and apricot tart
Tart with cottage cheese and apricots from: cottage cheese, butter, flour, baking powder, lemon, honey, tomatoes, apricots, pumpkin, fruit.
- 75 g of cottage cheese
- 75 g butter
- 2 tablespoons thyme, oregano, parsley
- 175 g flour
- 2 tablespoons baking powder quenched with a few drops of lemon
- 50 g butter
- 2 tablespoons honey
- 150 g small tomatoes
- 100 g dehydrated apricots
- 8 pieces of chives cut in half
- 2 sliced zucchini
- 1 diced cortof
Mix the cheese with the butter. Add the herbs, flour, baking powder and a pinch of salt. Stir for a few more seconds. Let cool for 30 minutes.
Heat the oven. Grease with butter a round shape with a diameter of 23 cm. Sprinkle the base with honey and a little salt. Add tomatoes, apricots, chives, zucchini, potatoes and berries. Sprinkle with a pinch of salt and pepper.
Spread the dough in a circle, place it on top of the vegetables and press the edge inside the shape to obtain a thicker border. Drill the dough in two places.
Put in the oven and leave for 25-30 minutes, then reduce the flame and leave for another 15-20 minutes.
Leave to cool for 5 minutes, then place a plate on top of the form and turn over.
Method of preparation
Separate the yolks from the whites. Whisk the egg whites and then add the sugar, 3 of the yolks (the rest is kept for cheese), boiled water, flour, oil and baking powder. Mix well for complete homogenization. Wallpaper a tray with flour and put half of the above composition. Place fresh or compote fruit (according to everyone's preference - I put apricots) on top.
Separately mix the cheese with the rest of the yolks, powdered sugar, vanilla sugar sachet and pudding powder. The obtained paste is placed over the fruit and the remaining composition of the dough is poured on top.
Bake for about 20-25 minutes.
Allow to cool and powder with vanilla sugar.
Cake with cottage cheese and apricot jam
Prepare the dough for the beginning, mixing whole eggs with powdered sugar and salt until it doubles
Two-tone cake with apricots and cheese
Wash the apricots and cut into cubes. Put in a bowl and mix with 150 g of sugar. it
Apricot cheesecake. I would enjoy this exquisite dessert every day & # 8230.
Try to prepare this beautiful and tasty cake with cheese and apricots! The cake is delicious, refined, airy and with apricot-flavored halves, which catch your eye. The dough is extraordinary, with a fluffy and crumbly texture at the same time, the filling is tasty and healthy, and the original decoration highlights the delicacy of the cake. Enjoy the cake with an aromatic tea!
-1 teaspoon of baking powder
INGREDIENTS FOR FILLING
METHOD OF PREPARATION
1. dough. Rub the soft butter with the sugar, add the egg and mix.
2. Sift the flour with the baking powder and gradually add it to the other ingredients, mixing well each time. Roll the dough into a ball and refrigerate for 30 minutes. Then move the dough into a shape with a diameter of 23 cm, forming high edges.
3. Filling. Beat the cheese, cream, sugar, vanilla sugar, eggs, starch and lemon juice until smooth. Pour the cheese mass into the dough form.
4. Place the apricot halves on top. You must sprinkle fresh apricots with sugar beforehand, so that they are not sour.
5. Place the cake in the preheated oven at 180 degrees and bake for about 1 hour. Allow the cake to cool completely.
Cheesecake and cherries
We recommend a delicious dessert: Cheesecake with cherries.
CAKE DOUGH INGREDIENT
-300 ml of mineral water
-300 ml oil
-a pinch of salt
-which flour contains
-500 gr sweet cow's cheese
-1 pack of vanilla pudding
-300 gr cherries (frozen, fresh or compote) without seeds
-200 ml sour cream
-2 tablespoons semolina
METHOD OF PREPARATION
For the dough:
-mix mineral water with oil and a pinch of salt. Add the flour until a hard dough comes out, good to spread. Leave the dough in the fridge for 30 minutes.
For the filling:
Drain the cheese. When ready, put in a bowl with sour cream, sugar (how sweet everyone wants), eggs, undissolved pudding powder, and lemon essence. Chew well until all ingredients are incorporated. Spread the dough as thick as you want. Put the dough in a round tray (you can put it in any shape you want) and cover the form with it.
Leave the larger dough to cover the walls of the tray. Put the semolina on the bottom of the tray, then pour the filling. Add the cherries.
Make a grid of the remaining shell. Grease with egg and put in the oven. Leave until lightly browned on top.
Cut when cold.
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Cake with Cow and Peach or Apricot Cheese
Knead a dough, just enough to bind and mix a little, flour, powdered sugar, butter flakes (grated butter on a large grater) or cut into pieces, egg and salt.
Form a ball, wrap in cling film and refrigerate for at least 1 hour.
Spread a sheet of 2/3 amount of dough and place it in a cake tin with removable walls (diameter 26-28 cm), lined with baking paper, rooting a high edge.
Cover with parchment paper and sprinkle with white beans or rice.
Bake in the preheated oven for about 10-15 minutes, at 175 degrees or until it starts to brown on the edges and is half baked.
Remove the paper and beans and leave to cool in the pan.
Meanwhile, prepare the filling:
Beat the drained cottage cheese with 75 g powdered sugar, mascarpone or quark, pudding powder, lemon juice and grated peel, egg yolks.
Separately, beat the egg whites hard with 50 g of powdered sugar and incorporate them in the composition with cottage cheese.
Spread the sliced peaches (apricots) evenly over the cooled top, pour the filling and level.
Put in the hot oven, for about 60 minutes, over a moderate heat or until a harder and golden pudding forms on top.
Meanwhile, cut ½ cm thick strips of the rest of the dough into a sheet or in any shape you want.
Place them in the form of a grid over the filling, after 35 minutes of baking and put them back in the oven.
Let cool for 10 minutes in the form, then cool on a grill, removed from the pan.
Cheesecake and apricot tart
Cheesecake and apricot tart from: apricots, butter, sugar, lemon, cheese, sour cream.
- 4 apricots
- 150 g butter
- 6 eggs
- 150 g sugar
- 1 lemon
- 2 sachets of vanilla sugar
- 2 sachets of pudding powder
- 500 g cheese
- 450 g sour cream
Method of preparation:
Finely grate the lemon peel, then squeeze the lemon juice. Mix the butter with the yolks, vanilla sugar and plain sugar. Beat the egg whites with a pinch of salt.
The cheese is mixed with cream, pudding powder, lemon juice. Then add the yolk cream and egg white foam.
Pour the mixture into a baking dish greased with a little butter, place the apricot slices and bake for 60 minutes.
Recipe: Apricot, cherry and cheese tart
The fruit season has come. Most often we can prepare tarts with various fruits apricots, cherries, sour cherries, strawberries, peaches, etc. A simple dough over which we put fruit and if we add cheese it becomes a delicious dessert. Below I propose the Tart with apricots, cherries and cream cheese.
Ingredients for tart filling with apricots, cherries and cheese
-1 whole egg and 1 egg yolk
-300 grams of cottage cheese
-3 tablespoons sugar
-2 tablespoons flour
-30 grams of coconut
-2 tablespoons sour cream
-500 grams of apricots
-300-400 grams of cherries
-The essence of rum or cinnamon
-1 vanilla sugar
Ingredients icing for tart with apricots, cherries and cheese
-2 egg whites (1 retained from the tart dough and one from the cream cheese)
-5-6 tablespoons of sugar
-A few drops of vinegar
Ingredients Tart with apricots, cherries and cheese
Preparation of dough for tart with apricots, cherries and cheese
Mix soaked margarine at room temperature with powdered sugar, whole egg and egg yolk. Add vanilla sugar and flour. Mix until smooth, then wrap the dough in foil and refrigerate for about half an hour. Spread the tart dough on a board with a rolling pin so that we can cover the shape of the tart including its edges. Prick with a fork so that the dough does not swell when baking and put the tray in the oven for about 10 minutes to catch a little crust.
Preparation of the filling for tart with apricots, cherries and cheese
Meanwhile, prepare the filling. Apricots and cherries fall off the seeds. Cow's cheese is mixed with sugar, vanilla sugar, whole egg and egg yolk. Add sour cream, coconut and flour.
cream cheese preparation for apricot and cherry tart
Preparation Tart with apricots, cherries and cheese
After 10 minutes, take the tray out of the oven and place slices of apricots and cherries over the tart dough. Sprinkle a little cinnamon over them or rum essence and a vanilla sugar. Then spread the cream cheese over the fruit and put the tray back in the oven until it browns a little on top.
After it has browned, remove the tart with apricots, cherries and cheese from the oven and let it cool.
Preparation of fruit and cheese tart
Spread the egg foam on top and let it dry.
Preparation of icing for tart with apricots, cherries and cheese
Beat the 2 egg whites well, add the sugar one by one and continue beating on the steam until the foam hardens. Add a few drops of vinegar.