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Cups with coconut foam and cherries

Cups with coconut foam and cherries

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A very simple and extraordinarily good recipe, as if you were eating a bounty ... so let me explain in a few words how I made it.

The first step was to give the grated rooster through the robot to become like a flour. I left it in a bowl.

I put the 5 egg whites on the steam bath with the sugar and a pinch of salt and I mixed until it made a little foam, heating up to 40 degrees, that is, until it warms up a little, it feels like it's hot, you don't have to to make too much foam, this to be pasteurized eggs, they are healthier and without risks of any kind I guarantee you.

I then put the eggs in a larger bowl and beat with the mixer until the glossy and writing foam is made. I added the coconut flour, stirring from the bottom up until incorporated. I left the bowl in the fridge until I prepared the rest.

I put the gelatin sheets in a hyena bowl with very cold water one by one and left it to swell for about 10 minutes, after which I squeezed them well in my hand.

I broke the rooster and took the milk out of it, I put it in a saucepan with the squeezed gelatin sheets and heating it a little to dissolve. It became like a syrup.

I added this syrup to a little more coconut milk and then with the whole composition of egg whites and coconut spinning from the bottom up.

I put this composition in cups dividing the dosage somewhat evenly, then I powdered with a little bitter cocoa, I grated with a small grater some fresh coconut tufts on top, then I washed some cherries, I wiped them with water and -I arranged in a circle at the edges of the cups.

I left them in the fridge a little to harden the gelatin the rooster is more delicious, refreshing, like a bounty..seriously!

Cake with coconut cream and cheese & # 8211 a lovely sweet, easy to prepare

The cake with coconut cream and cheese delights your taste buds. I recommend you try it today, because it is quite easy to prepare. You don't have to spend too much time in the kitchen.

Dough ingredients:

Ingredients for coconut cream and cheese:

  • 1.2 kg of cottage cheese, 120 gr butter
  • 5 eggs, 3 tablespoons sour cream 18%
  • 300 gr sugar, 200 gr coconut flakes
  • 1 sachet of vanilla-flavored pudding

Method of preparation:

First we deal with the dough. Put the butter and dark chocolate in a bowl and melt them over low heat. After they have completely melted, turn off the stove and let the butter and chocolate mixture cool.

In a bowl, beat the eggs with the mixer, then add the sugar. Mix for a minute, then add chocolate with butter, melted and cooled. Mix with the mixer until you get a homogeneous composition.

Add the flour and continue to mix until the ingredients are combined.

Wallpaper a rectangular tray (24 x 38 cm) with baking paper. Pour the dough into the pan and spread it evenly. Bake the dough at a temperature of 160 degrees for 10 minutes. Then take the dough out of the oven and let it cool for about 10 minutes.

To prepare the cream, put the butter in a bowl and beat it with the mixer until it becomes fluffy. Add sugar and egg yolks and mix well. Then add the sour cream and vanilla pudding and continue to mix until all the ingredients are combined.

Add the previously ground cow's cheese to a meat grinder. Mix everything with a spoon and add the coconut flakes in portions, to make it easier to mix, because the cream is already quite thick.

At the end, beat the egg whites until you get a firm foam. Mix the egg white foam with the cream cheese and coconut. Mix everything with a spoon.

Spread the cream obtained over the cold countertop. Put the cake in the preheated oven at 170 degrees for about 50 minutes. After baking, turn off the oven, but leave the cake inside for another 10 minutes.

We leave the oven door closed. After 10 minutes, lightly open the oven door. We leave the oven with the door ajar for 10 minutes, and then we open it completely. Leave the cake in the oven for another 30 minutes.

The cake is decorated to your liking. I chose to decorate it with cherry jelly and obviously cherries. Good appetite and increase cooking!

Olesia cake with coconut and black currants

Today we make a delicacy that I ate a few years ago and that for various reasons I kept postponing, the Olesia cake with coconut and black currants.

Fragile dough and generous coconut filling, blackcurrant and blueberry jam, crispy on the outside and fluffy on the inside with a contrast of tastes and flavors that you can't stop eating.

Very easy to prepare with simple ingredients and accessible to all, but so tender and tasty with a moist interior that at first glance resembles the filling of sweet cheese, but all day is a combination of coconut with yogurt, cream, all complemented with red fruits.

I kept postponing it and I don't know why, but it's her turn and I'm a little sorry I haven't done it yet.

Originally, the cake is Polish, only with the tender dough and the coconut composition, served with red fruit jam, but I thought it was good to have fruit inside, both for the marbled appearance and for the taste. I received the recipe from Olesia, and on this occasion I said that the name of the cake is also welcome.

Stay tuned for the list of ingredients, but also for the simple way of preparation and you will surely fall in love with it.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Ingredients for the dough:

  • 380 g 000 type flour
  • 100 g caster sugar
  • 5 yolks
  • 250 g diced cold butter
  • A pinch of salt
  • 5 g baking powder
  • 150 g jam of blackcurrant / cherry / blueberry / etc is important to be thick

Ingredients for the filling:

  • 5 egg whites
  • 1 pinch of salt
  • 500 g fermented cream with 20% fat
  • 500 g Greek yogurt with 10% fat
  • 200 g grated coconut
  • 200 g caster sugar
  • 50 g of potato starch
  • 1 teaspoon vanilla extract
  • 5 g of baking powder
  • 200 g red currants / cherries / blueberries / cherries or any fruit in a quantity to cover the top of the cake
  • 30 g powdered sugar on top

How to prepare the dough:

In a bowl put the flour with cold butter and salt, knead quickly enough to obtain a sandy composition.

Add the yolks, baking powder, sugar and continue to knead, enough to bind the composition and get a bound dough. Don't worry anymore because you develop gluten and the dough will not come out tender.

Put the dough in a cold foil for at least 2 hours.

Preheat the oven to 180 degrees Celsius.

Wallpaper an oven tray with 25/30 cm baking paper.

Divide the dough into 2 equal parts and spread one between 2 baking sheets with a size of 25/30 cm and then put it in the pan. We keep the rest of the dough in the freezer this time while we take care of the filling.

Preparation for the filling:

In a bowl we will put the yogurt, cream, sugar, starch, vanilla extract, coconut, baking powder and mix until we get a homogeneous composition, and the sugar is melted.

Beat the egg whites with the salt powder until they harden like a meringue.

Gradually incorporate the egg white foam into the coconut foam and mix with a silicone spatula with light movements from bottom to top.

Distribute the jam evenly over the dough, leaving 1.5-2 cm from the edge without the jam.

Pour the coconut composition over the dough and level.

We distribute the currants or fruits of our choice on the entire surface of the cake.

Grate the remaining piece of dough over the fruit and flatten it slightly, just enough to level it a little.

Bake for an hour. Leave it for another 10 minutes in the tray in which it was baked and then transfer it to a grill to cool.

That was, simple, good and tasty, increase your work and be useful!

Coconut and cherry cake

For decoration, cut the Raffaello candies in half and lightly stick them in the cream. Powder the cake with coconut flakes and stick to. Preparation Step 1 Rub the butter with the sugar and when the composition becomes frothy we start adding eggs, one by one, mixing well.

Coconut Cream Cake & # 8211 Recipe. Fluffy top with cream and strawberries. How to make Dessert cake with almonds and coconut cream. No problem you can use them in another way without throwing them away, and here I have a new cake recipe with eggplant cocoa leaves and a fine cream of.


Cake with cherries and vanilla cream & # 8211 a dessert in which all the flavors combine perfectly!

The cake with cherries and vanilla cream is fragrant and tasty, only good to serve at a special event. The combination of cherries, vanilla cream and chocolate icing is excellent.

Countertop ingredients:

Ingredients for cherry filling:

  • ½ jar of cherry compote (cherries and juice)
  • 100 ml water, 1 tablespoon sugar
  • 2 tablespoons starch

Ingredients for vanilla cream:

  • 3 egg yolks, 600 ml milk
  • 2 tablespoons sugar, 3 tablespoons starch
  • 250 ml sweet cream for whipped cream
  • 1 teaspoon vanilla extract

Ingredients for the glaze:

Method of preparation:

We first prepare the countertop. Beat the egg whites with the sugar until you get a hard and shiny foam, then add the flour and coconut. Mix lightly with the mixer at the lowest speed.

Pour the dough into a rectangular tray (20 & # 21530 cm) lined with baking paper. Put the tray in the preheated oven at 180 degrees and bake the dough for 15-20 minutes. While the dough is baking, prepare the vanilla cream, as it needs to cool.

Mix the yolks with the sugar, starch and 100 ml of cold milk. We boil the rest of the milk in a saucepan. When it boils, add the previously prepared mixture and cook a thick pudding.

Take the pudding off the heat, add the vanilla extract and mix. Cover the pudding with cling film and let it cool.

To prepare the cherry filling, we poured the cherry juice from half a jar of compote into a bowl. We add water.

Mix the starch with the sugar and add it to the bowl with the cherry juice. We also add the cherries. We put the pan on the stove and wait for it to boil. When it thickens, take the pan off the heat.

I poured the cherry filling over the baking tray and waited for it to cool.

Beat the sweet cream with the mixer until you get a firm whipped cream. Add it to the vanilla pudding and mix well. If it is too thick we can add a little cold milk. We mix.

Spread all the vanilla cream over the cherry jelly.

Melt the chocolate with oil in a bain-marie. Mix lightly. Pour the melted chocolate over the cake. We leave the cake in the fridge for a few hours, after which we can cut it and serve it. Good appetite!

Strawberry mousse - the best and simplest dessert of the season

The spring fruit season has begun, and the markets and supermarkets are full of strawberries. Whether imported or rum, strawberries are tasty in any combination, including desserts, in combination with chocolate or other fruits.

Today we offer you a strawberry mousse, light, sweet and fragrant, a refreshing dessert for summer. It fits perfectly when it is hot outside, fresh out of the fridge or freezer. Strawberry mousse is quick to prepare and you only need three ingredients. It can be stored in the refrigerator for a few days and enjoyed later.

Beat the egg whites with a mixer and gradually add the sugar until you get a strong foam, like meringue.

Wash and clean the strawberries and keep a few for decoration, put the rest in a blender and pass them until you get a paste.

Incorporate the mashed strawberries into the egg white and sugar foam, gradually, until you get a homogeneous foam.

Pour the foam into cups or smaller containers, decorate with a few slices of strawberries and let cool for a few hours before serving.

You have to see it too.

5 Cherry smoothies

Cherries are the stars of summer and are eaten with pleasure both fresh and in various dishes. Shakes and smoothies are great options for replacing breakfast or a snack, but also to cool down and sweeten when it's hot outside and you need an energy boost. Here are some delicious recipes, very easy to prepare: basically, prepare the ingredients and put them in the blender!

1. Cherry pie flavored smoothie

- a cup of fresh or frozen cherries, without seeds

- a fresh or frozen mango fruit

- a teaspoon of flax seeds

- a teaspoon of chia seeds

- almond, coconut or soy milk

- protein powder flavored with vanilla or chocolate

Mix all the ingredients in a smoothie maker or blender. Optionally, you can add homemade coconut milk foam on top, obtained either with the help of the specific foaming device that the new generation coffee makers have, or by mixing the fat that you collect from the surface of the coconut milk left to hydrate overnight with vanilla and maple syrup.

2. Smoothie with cherries and kale

- a cup of pitted cherries

Mix all the ingredients in a blender or smoothie maker. Kale leaves can be broken into large pieces before being placed in the pot.

3. Smoothie with cherries and cocoa

- a cup of pitted cherries

- a large cup of almond milk

- a teaspoon of flax seeds

- a teaspoon of chia seeds

- a teaspoon of cocoa powder

- stevia or maple syrup

Mix all the ingredients in a blender or smoothie maker, adding ice at the end.

4. Super flavored smoothie with cherries and grapes

- a cup of black grapes

- a cup of pitted cherries

Mix all the ingredients in a blender or smoothie maker. There is no need to remove the grapes or skins. The black ones are ideal, but you can also use white or pink grapes, from aromatic varieties.

5. Smoothie with cherries and Greek yogurt

- a cup of pitted cherries

- a banana or two, frozen

- a cup of spinach leaves

- half a cup of almond milk

Again, mix all the ingredients in a blender or smoothie maker. You can change the amount of ingredients depending on the size of the bowl or the number of people for whom you prepare the smoothie.

Coconut and cherry cake & # 8211 a must not miss!

This cake is extremely good and tasty and you will feel a real treat as soon as you start tasting it.

Ingredients needed for the countertop:

  • 4 eggs, 120 ml of sunflower oil
  • 200 ml of milk, 4-5 tablespoons of cocoa
  • 150 grams of white flour
  • 200 grams of sugar, 1 baking powder
  • vanilla essence

Ingredients needed for the cream:

  • 100 grams of white chocolate, 400 ml of milk
  • 80 grams of coconut, 1 tablespoon of starch
  • 2 yolks, 150 grams of sugar
  • 250 ml of liquid cream
  • 1 sachet of gelatin, vanilla essence
  • 500 g pitted cherries or cherries

Countertop preparation method:

Separate the eggs and mix the yolks with the sugar until it becomes a homogeneous and fluffy paste, then add the oil, milk and vanilla.

After mixing, put the flour in the rain, previously mixed with baking powder and cocoa.

Whisk the egg whites with a little salt, then gently incorporate with a spatula into the other composition, stirring gently, from the bottom up.

The resulting composition is divided into two equal parts and bake 2 sheets.

Take a 24 × 24 cm tray and grease it with butter, then line it with baking paper.

Pour half of the composition into the pan and then level and place in the preheated oven for about 10-15 minutes at medium temperature.

Leave the sheet to cool and only then remove it from the mold and then bake the other sheet.

Cream preparation:

Pour the milk into a saucepan, add the coconut and put on medium heat until it boils. Then put it in a strainer and press very well until the coconut flakes remain almost dry. Do this procedure as vigorously as possible to strain all the milk.

Put it back in the pan this time with the chocolate and stir until it melts.

Separately, mix the yolks with the sugar until they double in volume, then add the vanilla essence and the starch and at the end pour the mixture of milk, chocolate and coconut.

This composition is put back on the fire, stirring constantly, until you notice that it thickens, then set aside to cool.

Gelatin is hydrated in 2-3 tablespoons of cold water, then dissolved in a steam bath or you can leave it in the microwave for a few seconds. When ready, place over the coconut cream and mix well.

Whip the whipped cream hard with the mixer and then incorporate it into the coconut cream, already cooled. Be careful not to be too warm as this risks cutting the cream.

Assembling the cake:

Now the long-awaited moment has arrived. Place the first sheet on the counter and syrup it with sugar syrup then put 1/3 of the coconut cream, then sprinkle with cherries and add another 1/3 of the coconut cream. Gently level the whole composition and only then put the second sheet and the rest of the cream.

Put the cake pan in the fridge for 3-4 hours or preferably leave it overnight. In the morning, remove the tray from the cold and decorate it to your liking using browned coconut, chocolate and cherries. You will love this cake and you will definitely repeat this recipe on other occasions, to the delight of guests.

Fluffy dessert: meringue cake with coconut


250g coconut
75g crushed almonds
2 egg whites
100g old
1 teaspoon vanilla seeds

Method of preparation:

1. Preheat the oven to 150C and place baking paper in a tray. In a bowl, mix the coconut flakes, vanilla seeds and ground almonds.
2. In another bowl, beat the egg whites until foamy, then gradually add the sugar and continue to stir vigorously until the mixture looks shiny.
3. Combine the two mixes and, with the help of a spoon, form clouds of dough that you will place on the tray.
4. Let the cookies bake for 15 minutes, until they acquire a beautiful golden color.
5. Garnish with cherries or chocolate topping. How good it is!

Coconut cake, meringue and almonds are ideal when you want to pleasantly surprise your friends. Give them a fresh, o coconut cake and a smile.

Set of 3 vacuum pans (0.7L + 1.2L + 1.8L)

Oven bowl, lid, enameled cast iron, 6.6L, round, red

Vessel with lid, enameled cast iron, 4.7L, round, red

Your house foam looks great. I prepare it like this: A cup of sugar a cup of fruit 3 egg whites fruit for garnishing whipped cream Whisk the fruit well, add the egg whites and sugar, beating with a mixer until the composition hardens like a meringue. Keep it in the fridge to cool and serve in ice cream cups with whipped cream, fruit on top or biscuits.

Mihaela11 (Chef), October 26, 2010

constanta proca (Chef de cuisine), June 11, 2010

Goodness, the presentation is great!

valentina ionita (Chef de cuisine), August 14, 2009

Your strawberry mousse looks great.

marta gabriela abdelhafiz (Chef de cuisine), 09 august 2009

valentina ionita (Chef de cuisine), June 27, 2009

It looks great. I really like strawberry and berry foam.

Varadi Silvia (Chef de cuisine), June 25, 2009

I also like fruit foam, it looks very good. I think I will do it too, you made me want it.

titza (Chef de cuisine), June 24, 2009

I beat the egg whites with the sugar and the washed strawberries, cleaned of the tails and then crushed, I don't add the ingredients one by one and it still comes out very well. Whisk the egg whites with powdered sugar, so use caster sugar. From the beginning, put a pinch of salt so that the egg whites beat faster and the foam doesn't fall off too soon. The same is done with strawberry or raspberry foam. Biscuits can be used as decoration. I also put a whole fruit on top in each bowl. Unfortunately, I can't see all the photos, I would be more interested in the last one. They will only see the world when the hysteria with Knorr disappears!

dicarmencitta1957 (Chef de cuisine), June 21, 2009

I think it's very good, congratulations, I'm sorry I don't see the pictures, because of the ad it jumps and you can't see them all. Congratulations, I think it looks good.


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