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Cake with sweet cheese and meringue

Cake with sweet cheese and meringue


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From the ingredients mentioned for dough I made an elastic dough that I spread out and placed it in a tray over the baking paper.

I mixed the sweet cheese with eggs, vanilla sugar and fructose. I mixed the cream cheese very well, then I added the raisins and mixed again with a spoon.

I sprinkled the 2 tablespoons of semolina over the crust, then I put the cream cheese and made it even. I put it in the oven heated to 170 degrees Celsius. I baked for 45 minutes.

For meringue I whipped the egg whites, gradually added fructose and at the end I put the coconut. I lightly mixed the meringue, then I put it over the cream cheese and put the cake back in the oven. I let it bake for 10 minutes until the meringue turned a little colored.


Ingredients Cheesecake, meringue and jam, Hungarian recipe Rákóczi túrós

for a 20 x 30 cm cake pan

tender dough sheet

  • 200 grams of flour
  • 100 grams of butter with 82% fat
  • 100 grams of powdered sugar
  • 1 good salt powder
  • grated peel of 1 lemon (yellow part only)
  • 1 sachet of vanilla sugar
  • 2 fresh yolks
  • 50 grams of cream with 25% fat (from sour, fermented)
  • in addition: a little flour to sprinkle the worktop, a little butter to grease the tray

filling and meringue

  • 500 grams of cottage cheese
  • 500 grams of cream cheese with 60% fat
  • 3 whole eggs
  • 1 yolk
  • 150 grams of sugar
  • 25 grams of corn starch (Gustin)
  • 2 tablespoons vanilla extract
  • 60 grams of raisins (optional)
  • 1 jar of 370 ml. of apricot jam
  • for meringue: 3 egg whites (left over from the yolks used), 1 pinch of salt, 150 grams of sugar and 1 teaspoon of lemon juice or vinegar

How to prepare cake with cheese, meringue and jam & # 8211 Rákóczi túrós & # 8211 fraged dough

1. We will start with the puff pastry sheet, for which we will first cut the cold butter into cubes. In a bowl put the flour, salt, lemon peel, powdered sugar and vanilla sugar and add the butter in cubes. Quickly grind the butter in the mixture of dry ingredients, with your fingertips or with a fork, until you get a sandy-looking meal in the bowl. We do not insist, we do not aim for the butter to melt, just to homogenize the ingredients.


2. Add the 2 egg yolks and cream and knead quickly, just until the ingredients are smooth. We do not insist on kneading because we do not aim to develop the gluten network from the flour, in which case we would obtain a dough with an unpleasant consistency, like hard bread, not at all tender.


3. Once homogenized, place the dough on a food foil and flatten into a disc. Wrap in foil and refrigerate for at least 30 minutes, preferably one hour.

4. After the rest time has elapsed, switch on the oven and set it at 180 ° C. Grease the pan with a little butter. The dough is unpacked and placed on the work surface sprinkled with flour. It is spread, with the help of the twister, in a sheet of size close to the tray (30 x 20 cm). The sheet should measure 32-34 cm x 22-24 cm, rise only slightly on the edges of the bottom of the tray.

5. Roll the dough on the rolling pin then lift it off the work surface with its help and roll it into the tray, letting it fall into place. Arrange the dough a little, so that it settles as well as possible. It is then perforated with a fork on the entire surface.

6. Two approaches to baking are possible. The first would be to bake the dough covered with a sheet of baking paper over which weights are placed, so as not to swell during baking (blind & # 8211 baking). I gave it up, because if the dough is well perforated with a fork, it doesn't swell much. If it still does, I gently press it after the first part of baking and it returns to its original shape. I baked the dough sheet for 15 minutes, at a medium height, until it started to turn golden, especially on the edges, without being completely baked. When I took it out of the oven, I lightly pressed it with the back of the spoon where it tended to swell and it worked out. I reduced the oven temperature to 170 ° C.

Cheesecake, meringue and jam & # 8211 Rákóczi túrós & # 8211 stuffing preparation and assembly

7. While the dough was resting (see point 3), I always had to take care of the filling. For this, I put in a bowl the first eight ingredients from the list entitled "filling and meringue" and simply mixed them well. Of course, there's room for a little discussion here. It can be used only cottage cheese (click for recipe), which must be fresh, without sour taste. I chose to mix it with cream cheese to get a finer, creamier texture of the filling. I think I made a good choice, because the filling came out great.


8. By the time I removed the tender dough from the oven, the filling was ready. The next step was to grease the dough sheet with a thin layer of apricot jam.

9. Over the apricot jam, I poured all the filling prepared earlier and leveled it nicely with a spatula.

10. I put the tray back in the preheated oven at 170 ° C, at an average height, for 35-40 minutes. Check that the filling is slightly shaky in the middle and well set on the edges. It should not brown, if it has this tendency it will be covered with a damp sheet of baking paper and it will continue to bake until it is well coagulated.

How to prepare cake with cheese, meringue and jam & # 8211 Rákóczi túrós & # 8211 adding jam and meringue

11. After about 25-30 minutes have passed since the cake & # 8211 with the filling & # 8211 is baking, we can start preparing the meringue. For this, beat the egg whites together with the salt in a large bowl. I used a mixer for this. Gradually add the sugar and after everything has been added, the lemon juice or vinegar, which will help to obtain a firm and shiny meringue. All this time beat vigorously, until the sugar has completely dissolved and I have obtained a strong meringue, which sticks to the target. Optionally, the meringue is transferred to a pouch (ornament bag) to which a wide, notched dui is attached.

12. After the filling is done, take the cake out of the oven (see point 10). Spread all the remaining apricot jam on top of the filling.

13. Place the meringue over the jam. It can be distributed with a spoon from place to place and level or it can be mounted with a spade. I chose the second option, creating a meringue grate on the surface of the cake.

14. Put it back in the oven and keep it until the meringue is lightly colored, acquiring a golden-pink tint. In my preheated oven at 170 ° C, with the fire set from the bottom up, it took 20 minutes to reach as shown in the image below.

Allow the cake to cool in the pan and when it is completely cold, portion as desired and serve.

It's a wonderful cake and the combination of sweet cheese with apricot jam and meringue is sensational. May it be useful to you!

More cheesecake recipes find out by clicking on the picture below.


Ingredients for the cake and meringue cake recipe:

  • countertop
  • -5 yolks
  • -200g flour
  • -175g old
  • -200ml milk
  • -1 teaspoon baking powder
  • -3 tablespoons cocoa
  • -125g soft butter
  • -1salt dust
  • -250g plum jam
  • Meringue
  • -5 egg whites
  • -200g old

How do we prepare the cake and meringue cake recipe?

Mix the yolks with the salt powder until they become foam then gradually add the sugar continuing the mixing, the sugar must melt.

In the mixture of yolks we incorporate the soft butter and the milk mixing until homogenizing.

Separately in a bowl mix the flour, cocoa powder and baking powder that we will sift in the yolk composition.

Mix lightly with a spatula until all the powders are incorporated. Pour the obtained mixture into a tray (24 & times24cm) lined with baking paper and put in the preheated oven at 170-180 degrees Celsius for about 25 minutes, it is best to check with the toothpick.

10 minutes before removing the tray from the oven, mix the egg whites with the sugar until they become a hard meringue.

When we take out the cake over it so hot, we spread the jam evenly and over the jam layer we put the egg white foam (I made some crumbs with the help of a pos). Level very well and put back in the oven for another 10 minutes, we will notice that the meringue will get a golden color.

When the cake is ready, take the tray out of the oven and let it cool completely.

We will portion it with the help of a knife with a thin blade that we pass through hot water and wipe it after each use.

It must be portioned carefully because the meringue is very fine. It is an excellent, elegant and tasty cake that deserves to be on the table every holiday.

The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.


Cake with cheese, cranberries and meringue

I had to make something with the cheese I had in the fridge and I thought of Rudy's cake, but I combined the ingredients differently so an even better cake came out.
[ingredients title = & # 8221Ingrediente & # 8221]

  • For the countertop:
  • 4 yolks
  • 200 gr butter
  • 2 tablespoons cocoa
  • 150 gr sugar
  • coffee essence
  • 1 sachet of baking powder
  • 400 gr flour
  • 1 teaspoon tip of salt
  • For the filling:
  • 350 gr salted cheese
  • 350 gr urda
  • 150 gr sugar
  • 50 gr cranberries
  • 2 eggs + 1 egg yolk
  • lemon peel
  • lemon essence
  • For meringue:
  • 5 egg whites
  • 1 teaspoon top of salt
  • 6 tablespoons sugar
  • juice from a lemon

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

For the top: rub the butter with the sugar until it becomes frothy, add the yolks, salt, essence, mix and start to incorporate the sifted flour together with the cocoa and baking powder.

Knead a crumbly dough that we put in a foil and put it in the freezer for 30 minutes.

For the cream cheese: put the salted cheese on the large grater, then mix it with the urda, eggs and sugar, add the lemon essence and peel and finally the cranberries and mix.

I wallpapered a tray with baking paper, I used a 30/40 cm tray.

Remove the dough from the freezer and put it on the large grater.

Place the crumbs formed in the tray and spread the cheese composition on top.
Put the tray in the oven for 25 minutes.
Meanwhile, prepare the meringue: beat the egg whites until slightly, gradually add the sugar and lemon juice and beat until you get a strong meringue.

Remove the pan from the oven, add the meringue on top and put it back in the oven at 175 degrees for 15 minutes.

This cake with cheese, cranberries and meringue is very delicious!

If the cheese is juicy, you can add a little semolina in the composition: 1-2 tablespoons.
It will be served cold, as the top is a little crumbly.


Cake with sweet cheese and meringue - Recipes

Fraged dough:
80 g butter
80 g of sugar
200 g flour
1 or
1 lgt baking powder

Filling:
3 yolks
1 or
200 g sugar
100 g oil
2 sachets of vanilla sugar
500 g of cottage cheese
1 sachet of vanilla pudding (40 g)
500 ml of milk

Glaze:
3 egg whites
3 lg sugar

Method of preparation:
It took : mix all the ingredients and knead until you get a dough, spread the dough with your fingers in the tray (25 * 35 cm), then pour the filling.

For filling : mix the egg with the yolks, the sugar and the vanilla sugar, then add the oil gradually (like mayonnaise), the cottage cheese and the milk mixed with the vanilla pudding (1 sachet of vanilla pudding from Dr. Oetker).

Pour this cream, which is very soft, over the tender dough and put it in the oven, at 180 degrees Celsius, for about 20 minutes (until the filling thickens).

For glaze : mix the egg whites hard, add the sugar, continuing to mix until the sugar dissolves.

Put this meringue over the baked cake and leave the cake in the oven for 10 minutes.


Preheat the oven to 190 degrees C. Roast the apricots a little, break them in half and peel them. Eggs are mixed with sugar until we get a cream. Add the oil in a thin line like mayonnaise and mix carefully. Bake the powder together with the flour and add little by little to the dough. Mix with a wooden spoon until the dough becomes moldable (I added 3 tablespoons of flour). Put the dough in the tray lined with baking paper and spread it with your fingers. I took out the baking sheet and spread it with the rolling pin and then I put it in the tray (size 42x26) and I arranged it with my fingers.

Sprinkle the breadcrumbs on top, then the apricots and blueberries.

For the icing, beat the egg yolks, sweet cream, caster sugar, vanilla sugar and lemon peel. Pour the mixture over the fruit and bake the cake in the oven for 20 minutes.

Beat the egg whites with the sugar until you get a glossy foam and sprinkle over the pink meringue cake (or you can spread it all over the surface). Bake for another 15 minutes on low heat. Leave until it cools completely and then cut it.

The apricot and meringue tart recipe is proposed by amalia aa on the culinary forum.


Preparation Cake with cheese, jam and meringue

It starts with the countertop. From the dough ingredients, knead a suitable soft dough that is left to cool for 10-15 minutes. After it has cooled, spread it directly on the baking sheet sprinkled with flour, so that it is the size of the tray (approx. 33 x 42). After spreading the dough, pull the baking sheet with the dough, with a quick movement, in the tray and bake for 8-10 minutes at 170 ° C, until it starts to brown, but not completely baked.

Prepare the cream cheese until the sheet is cooked. Beat eggs with the mixer, add sugar, then gradually drained cheese and other ingredients. Finally, the raisins are added.

Spread the cheese composition over the slightly cooled dough.

Beat the egg whites well with the sugar and heat the apricot jam. With the help of a pos, the wavy diagonal lines of meringue are spaced with spaces between them.

The warm apricot jam is strained through a sieve. Then place between the strips of meringue with either a teaspoon or a pos ,.


In a bowl put the 4 yolks together with the caster sugar. Mix very well, until smooth, whiten the composition.

Then add the baking powder, flour (sifted), milk, ground walnuts, vanilla sugar. I mixed everything very well.

Then pour the composition in a greased pan lined with flour, do not use a large tray, orient yourself according to the dough.

Put the tray in the oven for 18 minutes (no more!), At 175 degrees. So keep it in the oven until it is half baked.

After 18 minutes, take it out of the oven. Well, and now spread the top with jam, about 5-6 tablespoons healthy, cover a little, I used apricot jam.

Then prepare the meringue, ie put the 4 egg whites in a glass bowl, and the 150 g powdered sugar. and mix until we get a glossy and firm composition.

I took the spoon from the meringue bowl, and put it over the jam, still. I did not put more than half of the composition in the bowl. I thought the whole bowl was a lot.

I put it in the oven, with the door ajar for about 10 minutes. but it didn't end there. after about 10 minutes, I looked at the oven window, the meringue was golden on top, I did the toothpick test. the countertop was not ready. I then put aluminum foil on top of the cake, closed the oven door, said hallelujah, and stayed for about 9 minutes.

After I kept it in the oven and with the door closed, after those 9 minutes, and the toothpick, the countertop was done. I cut it, and put small pieces of chocolate on top. Normally I had to grate the chocolate on top, but I didn't.

The top is fluffy, with an intense nutty taste, the meringue can be put all over, but for the first time I was afraid of the result.

The recipe for the simple cake with walnuts and meringue was proposed by Pocahontas on the culinary forum.