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Refreshing cake with mascarpone and berries

Refreshing cake with mascarpone and berries

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Beat the cold cream for a few minutes until it starts to get thick, then add the sugar and whipped cream hardener. Mix mascarpone separately and incorporate whipped cream. Add the apricots and puree. Remove the fruits from the freezer about 5-6 hours before, put them in a strainer and sprinkle with two tablespoons of brandy.

The bowl for the whipped cream must be cold, beat the cream for a few minutes then add the hardener and sugar, gradually mixing until it hardens. Mascarpone rub with vanilla sugar, 2 teaspoons vanilla essence and 1 teaspoon brandy. The well-thawed fruits are put in the blender or crushed with a fork, I chose the second option so that a paste does not come out, but they also remained peeled. Add the fruit to the mascarpone together with 4-5 tablespoons of cold cream and incorporate lightly.

In the syrup drained from the fruit we put the two spoons of powdered sugar, a little juice from the compote and cognac, with it we syrup the top. I stopped a few tablespoons for the cake

The washed mint is blended with a little water and two ice cubes. Put the cream together with the broken chocolate pieces in a kettle over low heat. Stir continuously until the chocolate melts. At the end we add the brandy and when it cools we put the chopped mint and drained very well. Let it cool and in a few hours mix it until it becomes frothy.

Rub the yolks with sugar until white, add water gradually, spoon by spoon stirring after each. The flour is mixed with the baking powder and gradually added to the yolks even if you find it a harder dough to work and the egg whites at room temperature are whipped and incorporated at the end. Bake for 40 minutes in a tray of 26. Then cut into 3.

I chopped 1/2 of the apricots finely and blended the rest.

Assembling cake:

Syrup: berry top, 2 tablespoons vanilla powdered sugar and compote juice. In order for the countertops to be as syrupy, first divide the syrup into three equal parts in separate bowls. Syrupy top / grease with a layer of strawberry jam / a row of cream 2 / syrupy top / jam / cream 2, I stopped a few tablespoons to coat the cake /. I covered the cake with the cream part, followed by the chocolate ganache and then the apricot cream 1.

A very sour cake and suitable for hot summer days.

Cake recipe with berries

This cake with mascarpone cream with whipped cream could be a good option for when you want to make a delicious dessert, to celebrate an important day and you want something more refreshing. Being a fruit cake, it is especially suitable in summer, and the sweet-sour taste is special.

The basis of this berry dessert (or you can make it with strawberry or other fruit cake) is the top. It's easy to do. We recommend that you take the ingredients out of the fridge at least 30 minutes before you start working. The first step in preparing the top for this cake with mascarpone cream is to beat the eggs. You do not have to separate the egg whites from the yolk. Over them, add a pinch of salt and mix until it doubles in volume.

Next, sift the flour together with the cocoa, gradually add it over the eggs and mix gently with a spatula. When the mascarpone cake batter has become homogeneous, add the essence and mix again. In a tray with a diameter of 26 cm, pour the composition and put it in the preheated oven, at 180 degrees Celsius, for 30-35 minutes.

Furthermore, while the top for this berry cake is in the oven, you can take care of the cream. On the stove, in a saucepan, over low heat, melt the sugar and pour the fruit over it. Leave it like this for 5 minutes, then remove everything from the heat and grind. To remove the seeds and not to find them in the cream with mascarpone and fruit, give everything through a sieve.

While you have berries in the pan and it is on the fire, you can also take care of hydrating the gelatin, which you add to the mixture at the end, mix everything well and leave to cool.

Next, make the mascarpone cream, as follows: add the powdered sugar and mascarpone in a bowl and mix everything very well with a spatula. After you have homogenized everything, you can incorporate the berries that you have prepared before. Leave everything to cool and take care of the whipped cream.

The liquid cream mixes well, then it is added over the other ingredients and it is mixed very easily, with the spatula. It's now the turn of the vanilla essence. Leave everything to cool for another 15 minutes.

Now you have to go back to the counter for this berry cake. It is cut into 3, each piece is syruped in turn, and then, a layer of cream is added on each side. A delicious berry cake will come out.

If you want to decorate the cake as nicely as possible, you can keep a few tablespoons of cream or you can use other options to decorate a cake with whipped cream.

To decorate, beat the whipped cream well. If you want to give it a different shade, you can use food coloring. After dressing the cake, you can add other fruits, chocolate or whatever else you think is appropriate.

As with other cake recipes, this dessert is left to cool until the next day.

Yogurt and Berries Cake

A very fresh cake, especially suitable for summer. The most requested cake at weddings, baptisms, etc.

This is the cake I recommend most often when I am asked for a "Fresh" cake. It is easy to make, it combines very well the taste of chocolate on the counter, the taste of whipped cream in yogurt mousse with mascarpone and whipped cream and fruit.

For a cake about 2 kg, 18 cm in diameter:

For the countertop:

Combine the dry ingredients in a bowl.

Combine the wet ingredients and mix them in a separate bowl.

Add the hot coffee over the chocolate and stir until it melts to form a ganache (if needed, you can put it on hot water to help it melt).

Add the ganache over the wet ingredients and mix well with a whisk and then add the whole mixture over the dry ingredients. Stir only until you have no dry parts, then put the top in an 18 cm shape and bake at 150C for about 1 hour.

For Cream:

Homogenize the ingredients in a bowl, using a whisk.

Mix the gelatin with cold water and let it hydrate for 10 minutes. Melt the gelatin on the steam bath and then add it to the yogurt mixture, stirring quickly so that no lumps form.

Froth the whipped cream and integrate it into the yogurt mixture using a spatula and then mix in the cream and berries.

Attention: because there are many cold ingredients in the cream (whipped cream, yogurt, mascarpone) it hardens quite quickly.

Cut the top into 3 slices and fill it by dividing the cream into 2 (approximately 390g on each layer). Refrigerate the cake for at least 6 hours so that the cream hardens completely.

Put the ingredients in a bowl and mix them to get a fluffy cream with which you will decorate the cake.

Mix the chocolate and whipped cream in a kettle on hot water until it melts and you get a shiny ganache with which you will glaze the cake.

Method of preparation

Beat the egg whites with a pinch of salt and sugar, beat the yolks with butter at room temperature, incorporate into the egg whites. Add the flour mixed with the baking powder and cocoa, then add the grated chocolate. I used a large tray because I wanted to make a square. Bake at 180 degrees C, 20-25 minutes, depending on the oven, it would be better to test it. Allow to cool in the oven with the door ajar.

Cream: over the fruit add the 2 tablespoons of sugar and put on low heat for 10-15 minutes, stirring from time to time. Allow to cool and drain the juice. A quarter of the juice is kept for syrup, the rest is used for cream. Whip the cream. Separately, beat the mascarpone with the other 2 tablespoons of sugar, gradually add whipped cream and then the fruit juice. The gelatin is hydrated according to the instructions on the package and added to the cream, mixing & acircnd continuously at low speed so as not to form lumps.

Syrup: put the preserved juice in a kettle and add a little water and put it on the fire until it warms up a little.

Assembly - place the worktop on a plate and attach the removable walls from the tray, syrup the worktop, put half of the cream, put the fruit on the entire surface of the cake, then add the rest of the cream, put the other worktop and syrup . Decorate according to your preferences. I made a chocolate icing and then decorated it with cream like that. Melt the chocolate on a steam bath with the butter and milk, pour it over the cake, put it in the fridge to cool. Meanwhile, whip the cream hard. When the icing has cooled, decorate with whipped cream and grate the chocolate over it.

Pavlova cake with mascarpone and berries

Pavlova cake makes me think of refinement and finesse, and this is why I interpreted this week's theme: femininity. Pavlova inspires femininity in me, she is beautiful, crisp on the outside and soft on the inside, just like we women are. We always want to look strong and show that, but inside we are soft and vulnerable, very often.
I'm not going to tell you it's easy. First of all you have to have an electric oven or one where you can control the temperature, you have to be patient for two hours until the sheets are baked, but I assure you that all this waiting is worth it.
Mascarpone cream and berry sauce balance the sweetness of the pavlova very well.
Ingredients for 3 sheets of meringue (18 cm): 7 egg whites, 1 pinch of salt, 350 g sugar, 1 tablespoon lemon juice, 1 tablespoon starch, 1 teaspoon vanilla extract.
Mix the egg whites with a pinch of salt until they become foam, then add the caster sugar in three slices. Mix for about 15 minutes, until all the sugar dissolves and you get a thick and shiny meringue. Add the rest of the ingredients and mix for 1 minute.
Preheat the oven to 80 degrees C. On a tray lined with baking paper, divide the meringue into three circles, leaving space between them. We shape them with a spoon.
Bake the meringue for 120 minutes, at 80 degrees Celsius with ventilation. The meringue should be hard on the outside and white.

For the mascarpone cream: 400 g mascarpone, 300 ml whipped cream, 150 g powdered sugar, 1 teaspoon vanilla extract.
Put all the ingredients in the bowl of the mixer and mix for a few minutes, until you get a thick cream.
For the fruit sauce: 400 g berries (raspberries / strawberries), 150 g sugar, 2 teaspoons starch
Put the berries, sugar and a small cup of water in a saucepan. Boil until you get a more liquid jam. Dissolve the starch in a little water and pour it over the fruit. Stir until thickened.
All layers should be cold, ie meringue sheets, cream and sauce. Pavlova is assembled 2-4 hours before serving, no more.
Place a sheet of meringue, 1/3 of the mascarpone cream and fruit sauce on a plate, then continue to alternate the layers.
Top with cream, fruit sauce and fresh fruit.

Text & Photo: Andreea Dianu

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It sounds delicious! I'll try it on the weekend too. Thanks for the recipe

It looks great! I even have some egg whites in the fridge from the chocolate trio cake. Thanks

Bake for 120 minutes?

Hello. Pavlova is my favorite dessert, and I've always tried all sorts of recipes, most from American chefs / youtubers and after baking, most leave it in the oven to cool, but mine always crumbles. In your recipe it is not mentioned how to cool pavlova. Can you tell me, please, how / where you cool it? Thanks.

P.S. I follow your recipes with pleasure, and your pizza tops are great. I always go out.

Catalina I open the USA oven and leave the pavlova there for 15 minutes, then take it out on the kitchen table.

those who do not have an oven that allows us a temp of 80 degrees and ventilation, how can we proceed?

Leave the door ajar throughout baking and watch the meringue. It may be done faster. Put a wooden spoon between the door and the oven.

If I have an electric oven, but it has no ventilation, is it a problem? Do my countertops come out of this kind of oven as well?

Denisa, I don't guarantee that the white meringue will remain, but I recommend you do it with 2 egg whites and try it.

Meringue cakes are my favorites & # 8230.but if I have a regular oven, how do I proceed with meringue. Thanks!

I cooked today for the first time, Pavlova with strawberries, according to your recipe.
It does not look very spectacular, because I did not blend the strawberries, they kept slices, but the taste, well, the taste is great!
My daughter, for whose birthday I also prepared my husband, was very pleased with him.
As for me, no words.

Thanks for posting such recipes on the blog.

Hi! I would like to make this cake for my son, but to assemble it the next day, is it a problem? You mean, like, nothing happens with meringues?

Nothing happens, if it is well dried it stays that way.

I have the same question, does the meringue harden if it is left to cool overnight and served only the next day? I saw that you mentioned instructions related to assembly, but not to serving. Thanks.

If it is not well dried it will soften, if it is well dried it can be kept without problems.

The recipes are very good. But also the advice posted.

It seems to me the most complicated to untie it from the baking paper. The meringue cracks forever with me. Is there a secret here too ?? Thank you

With a brush soaked in water, pass over the back of the baking paper, not too long, just until the meringue paper comes off.

Seems like a good recipe. I'll do it on New Year's Eve

question & # 8230can I bake 2 trays in the same oven with ventilation?

Can liquid cream be used instead of whipped cream?

One piece of advice please if possible.

I made the recipe and it came out perfectly. I baked at 90 degrees, because it is the lowest temperature in my oven, 120 minutes. but overnight it softened. It was left in the kitchen (no trace of moisture, condensation, etc.). In the morning when I wanted to put the cream on it, it was fffff soft.

Thank you and I wish you good health!

I did exactly as in your recipe, but it didn't bake well underneath, it's cream. I put the baking paper aside without any problems and it was taken with the meringue. A solution?

From my point of view, the starch should not be used for meringue, I made it with it and it did not bake underneath, later I made it without starch and it came out perfectly.

I agree with the meringue sheet, I do the same even if I have a classic gas oven. But I don't agree with madcarpone at Pavlova. The original recipe is with whipped cream.

Is it a problem if I make the meringue cream of today and decorate it tomorrow before leaving?

Hi! I tried the recipe for the first time last week, with great emotions & # 8230 I followed the steps exactly and a miracle of dessert came out & # 8230 I used frozen raspberry and frozen raspberry sauce (unfortunately I didn't find it fresh), and I used mascarpone cream flavored one with lemon juice & # 8230 I will definitely repeat the experience!

Hi! I tried the recipe for the first time last week, with great emotions & # 8230 I followed the steps exactly and a miracle of dessert came out & # 8230 I used frozen raspberry and frozen raspberry sauce (unfortunately I didn't find it fresh), and I used mascarpone cream flavored one with lemon juice & # 8230 I will definitely repeat the experience!

Very good recipe. I had a little fork with the meringue & # 8230 at 80 degrees it was crispy on top and crunchy on the inside. I left it for another hour at 140 degrees and it was fine. It was worth the effort. It's delicious.

For the meringues we greased the tray (so we did not use baking paper) with clean beeswax, bought from the market. When the meringue was finished baking, I peeled them off while the tray was still hot. Only now did I let them cool. The meringue borrowed a special waxy aroma.

I do not realize, it must be soft inside? At the mentioned temperature and duration, only a very thin pojghita comes out hard for me, otherwise it feels soft & # 8230 What am I wrong with? :)

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1. The 300 grams of berries (or raspberries) are mixed with a cup of powdered sugar and lightly crushed with a fork until some juice is made.

2. Mix the four cans of mascarpone with powdered sugar and liquid cream.

3. Break the biscuits in your hand into approximately equal pieces. Place them directly in a cake pan (28 cm) that opens to the side. Place baking paper on the bottom of the tray and on the sides, just like in the video, to make it easier for you to peel it off.

4. Over the first layer of biscuits put a thin layer of fruit juice (basically they will soften the biscuits) and then a layer of mascarpone cream.

5. Repeat the operation: broken biscuits, fruit, mascarpone cream.

6. Garnish with fresh, sugar-free fruit. Ornamental fruits can vary depending on preferences: strawberries, raspberries, blueberries or even pomegranate berries.

Alebo cake with mascarpone, lime and berries

It's so easy to prepare, all you need is a sponge cake that I think each of us has made at least once in our life, the cream is a flower in your ear, you put all the ingredients in a bowl and mix them until you get a fine cream and glossy. The ingredients are quite affordable for each of us, and after all, any festive dessert is well worth every penny.

Slightly moist fine countertop, mascarpone cream with lime and lots of berries. So refreshing and fragrant that I don't think anyone would refuse it.

The combination of mascarpone cheese with lime is a delight in itself, and if we add berries, everything changes in Perfection. You will probably see that the countertop is not syrupy at all, do not worry, there is no problem will pull enough from the mascarpone cream.

Stay by the list of ingredients, but also the preparation explained step by step.

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 vanilla top:

  • 5 eggs
  • A pinch of salt
  • 60 ml vegetable oil with neutral taste
  • 120 g caster sugar
  • 130 g white flour type 000

Ingredients for mascarpone cream with lime:

  • 500 g mascarpone
  • Grated peel of 3-4 limes, only the green part, depending on how big they are
  • 150 g powdered sugar
  • 350 g whipped cream
  • 250 g berries

Ingredients for the crunchy top layer:

  • 2 egg whites
  • A pinch of salt
  • 70 g caster sugar
  • 50 g ground walnuts / hazelnuts
  • 150-200 g of berries

Preparation for the vanilla top:

Preheat the oven to 175 degrees Celsius.

Wallpaper the bottom of a round tray with a diameter of 26 cm with baking paper.

Beat the egg whites with a pinch of salt until they leave light waves like soft snow. Gradually add the sugar and continue beating until you get a firm and glossy meringue.

Add the yolks mixed with the oil and mix gently.

Incorporate the sifted flour into 2 slices and mix gently with movements from bottom to top until all the flour is incorporated.

Pour the composition into the tray, level it and put it in the oven for 28-30 minutes or until it passes the toothpick test.

Remove the tray from the oven and leave it for another 10 minutes, then remove the top on a grill to cool.

Preparation for mascarpone cream with lime:

In a bowl put the mascarpone, lime peel, powdered sugar and mix lightly with a spatula until soft.

Add the whipped cream and mix until you get a fine and light cream. Do not mix more that it will harden.

Preparation for the crunchy layer:

Preheat the oven to 130 degrees.

Wallpaper an oven tray with baking paper.

Beat the egg whites with a pinch of salt until you get a soft snow-like foam. Gradually add the sugar and mix until it melts and the meringue will be shiny and thick.

Add the ground walnuts and mix gently with movements from top to bottom until incorporated.

Pour the composition in an even layer about 1 cm thick, on a tray lined with baking paper and put it in the oven for 60-70 minutes or until it becomes crispy. We turn off the oven, and leave the tray inside with the door ajar until it cools completely. I made it round to practice the perfect drawing of a circle, but it can be cast in any shape.

After complete cooling, break it into pieces of different sizes and let it dry well on the tray.

Cut the top into 2 equal parts.

Grease the top with 1/4 of the cream, distribute the fruit evenly.

Grease again with 1/4 cream.

We come with the second countertop and cover the cake with the rest of the cream. Let cool for 3-4 hours. Garnish with pieces of meringue with walnuts, fruit and it is ready to serve. Good job and good appetite.

Refreshing cake with mascarpone and berries - Recipes


Raspberries & # 8230 strawberries & # 8230 cherries & # 8230 I already made you crave? Take the mixer out of the closet and get to work. This cake is a gala dessert.

What you need (picture 1):
& # 8211 500 gr mascarpone
& # 8211 400 ml liquid whipped cream
& # 8211 200 grams of Savoyard biscuits
& # 8211 300 gr strawberries
& # 8211 200 gr raspberries
& # 8211 300 gr visine
& # 8211 1 sachet Red Jelly Cake
& # 8211 6 tablespoons powdered sugar
& # 8211 300 ml compote (I had apricots)

Work plan:
& # 8211 In a bowl mix the mascarpone until you get a creamy paste (picture 2)
& # 8211 The biscuits soaked in compote are placed in a cake form with removable walls (pictures 3 and 4).
& # 8211 Separately, in another bowl, mix the whipped cream well with the sugar, until it stays “stiff” (picture 5). Gradually add the whipped cream over the mascarpone cream and mix continuously (picture 6). Add the diced strawberries plus raspberries and mix with a wooden spoon (plastic) (pictures 7 and 8). Half of this composition will be placed over the biscuit layer (picture 9).
& # 8211 Add another layer of biscuits soaked in compote (picture 10) over which comes the rest of the cream (picture 11). Then add a layer of cherries.
& # 8211 Prepare jelly cake according to the instructions on the back of the sachet (picture 12) and pour over the cherries (picture 13).
Let cool for at least 5 hours (picture 14).
& # 8211 Have fun! (picture 15).

Preparation time: 40 minutes (no time in the fridge).
Price: 40 lei (depending on where you buy the ingredients and inflation)

Yogurt cake, what tray do we use to assemble it?

To assemble the cake without baking with yogurt, I used a tray of cake made of silicone. You can also use an ordinary tray, but you will have to cover it with plastic wrap on the inside. This way just flip the cake over and remove the foil. Without foil, the cake will stick to the shape and will not be easy to remove. You can also use a round tray, but keep in mind that you have about 1 kilogram of composition. You need a small tray with a diameter of 20-21 cm. For a 28 cm tray you will have to double the amounts for the cream. You can replace the biscuits with a cookie sheet or a cake top.

To thicken the cake without baking with yogurt, I added a little gelatin to the composition. For flavor I added berry essence and vanilla sugar from Cosel. You can garnish the cake with fresh fruit or fruit sauce. It is good and a little whipped cream or some mascarpone mixed with powdered sugar. Leave the cake in the fridge for at least 4 hours, then you can enjoy it. You can also do it for the little ones by replacing the sugar with honey and excluding the biscuits. For another dessert without baking, you can also try my recipe for cookie cake without baking. Chocolate and very tasty!

Refreshing fruit cake

Refreshing fruit cake, a simply delicious and refreshing dessert, very easy to make. It is perfect for hot days, being comforting. With this recipe I participate in the Challenge of June & # 8222Dulce Romania & # 8221, hosted this month by Antonina S. with the blog Dulcegarii culinare.

For cream cheese:

Countertop preparation:
With a mixer, beat the egg whites with a pinch of salt until a hard foam is obtained. Add the spoons of sugar, the yolks, the spoon of oil and the spoon of cold water.

Stop the mixer, add flour and mix with a spatula with wide movements until incorporated. It is put in a cake shape of 23 diameter.

Cream preparation:
The milk is boiled. In a bowl, rub the sugar with the yolks, the strawberry pudding powder and a little cold milk. Add a little warm milk to bring to the same temperature and pour everything over the rest of the milk.