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Cake with berries and egg cream

Cake with berries and egg cream

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We prepare a 22x32 tray

Separate the eggs and beat the egg whites together with the sugar and a pinch of salt. Add the yolks and add flour, a tablespoon, grated lemon peel, oil and baking powder. Mix well and pour into the tray lined with flour or baking paper.

Bake the countertop in the stove at 180 degrees for about 20 minutes.


Put the egg yolks in a bowl, mix them with a pear, add sugar and flour, then milk and vanilla. Mix well and put on the fire until it thickens, stirring constantly so that it does not stick and does not form lumps.

Leave to cool covered with a plastic wrap or towel.

Blackberries together with red blueberries and 2 tablespoons of sugar put them on the fire and mix in them, they will make a not very watery paste.

Beat the whipped cream hard.

When the egg cream is cold, mix it with whipped cream. In half of this cream we put fruit paste, and the rest stays that way. Let's put it aside.

The top is not very thick, and it is a little damp, if you don't bake it too hard, grease it with yellow cream, level it, put the fruit cream, level it and put it in the fridge.

In a pot we put water on the fire, and in another that fits in the one with water we put the egg whites and the sugar and we beat them hard. When the water starts to boil, we move it with the beaten egg whites on the steam, and we beat them until it becomes hard and firm. Spread over the crème, sprinkle a little cocoa and let it cool.

In a large and deep bowl we will put flour, butter, sugar and salt powder.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

We will mix everything very well, but using our fingers to incorporate the butter into the flour, until the dough has the consistency of a breadcrumbs.

Then we will add eggs and cold water, stirring very little, because it will be taken out of the bowl and kneaded on the work table lined with flour, until a homogeneous dough is obtained.

We will then gather it like a disk, cover the dough with a food foil and let it cool in the fridge for 15 minutes.

After the dough cools, we will put it in a special tart shape that we greased with butter and with the help of our fingers we will spread the dough lightly in the tray, taking care to press the edges well.

We will prick the dough with a fork from place to place, so that it does not swell in the oven and we will put it in the freezer for 20 minutes.

It will come out tray with the tart from the freezer and we will put it in the preheated oven at 200 degrees for 15-20 minutes, as long as it gets a golden color.

After baking, take out tray and we deal with lemon cream.

Cake with berries and egg cream - Recipes


Top - simple, made of biscuits
Do not mix, do not bake.
Frozen fruits or compotes,
The cake is made quickly.


  • 33 biscuits
  • 500 g mascarpone
  • 200 g white chocolate
  • 200 ml whipped cream
  • 300 ml milk
  • 500 g frozen berries

WORK PLAN cake without baking with berries

We set out to make a quick cake this weekend, without baking. Preparing this cake does not require much time or a lot of skill, but the taste will delight you, guaranteed.

The most "complicated" part of this recipe is the cream. We start by melting the white chocolate on a bain-marie, then let it cool until it reaches room temperature.

Mascarpone (taken out of the fridge shortly before, to reach room temperature) we mix it lightly with a silicone spatula. I prefer to use the spatula instead of the mixer. Then add the white chocolate gradually and mix until completely homogenous.

Mix the whipped cream separately in another bowl until it becomes firm (it doesn't have to be very hard). Then lightly mix the whipped cream over the mascarpone cream and mix well with the silicone spatula and thus we obtained the cream.

That's it, I got the cream, a cream that is very easy to make and absolutely delicious. It can be used successfully in other cake or cake recipes, so it is good to keep the recipe.

We pass each biscuit through milk, then we place them on a plate, 11 biscuits for the lower layer.

Cover with a third of the cream, then sprinkle with fruit and then cream

Then put the next layer of biscuits (soaked in milk), cream, fruit, cream

Place the last layer of biscuits and cover with the remaining cream and the rest of the fruit.

I left the cream to harden in the fridge and then I served it with great appetite. I admit it didn't stay very cold in the fridge for a long time because I couldn't wait to taste it.

Good appetite for the cake without baking with berries and mascarpone cream. You can also make a cake without baking with pineapple.

Cream Cheese and Berries Roll

Cream Cheese and Berries Roll

We can prepare something sweet with few ingredients, which we have at hand. I chose to prepare a Roll of Cheese Cream and Berries because Fluffy Cheese is not missing from the fridge, I had berries in the freezer, and at the late hour when I was inspired to prepare something sweet for Sunday it was enough to bury quickly something good and sweet. Instead of berries you can use cherries drained from compote or other fruits that you like.

Ingredients Countertop Roll with Cream Cheese and Berries

4 “S” size eggs
4 tablespoons flour
4 tablespoons sugar

Ingredients Rolled Cream with Cream Cheese and Berries:
280 g Fluffy Cream Cheese (from Delaco)
3 tablespoons sugar
1 sachet of vanilla sugar
80 g berries (or other fresh or compote fruits)
100 ml whipped cream (I had Megle on hand)

Roll Top Preparation:
Separate the yolks from the egg whites in separate bowls. Add 4 tablespoons of sugar to the yolks and mix with the mixer until it changes color and becomes thicker. Whisk the egg whites and mix with the rubbed yolks. Gradually add the 4 tablespoons of flour. Stir gently from top to bottom until the composition is homogeneous. In the tray lined with baking paper, pour the sponge cake composition and bake in the preheated oven until the toothpick sample. Remove the tray with the baked pandispan from the oven, turn it over on a sheet of baking paper, remove the paper on which it was baked and we will twist the top as tightly as possible. Let the pandispan cool in this way and start preparing the cream.

Preparation of Cream Cheese and Berries :
In a bowl beat whipped cream. In another bowl we put the Fluffy Cheese together with the vanilla sugar, the sugar and the berries crushed with a fork.

Stir until smooth and then add whipped cream to mix.

Rolling Assembly with Cream Cheese and Berries :
We unroll the cooled pandispan from the baking paper in which we rolled it and we grease the surface of the top with the resulting cream after which we roll it back in the baking paper and leave it to cool for a few hours after which it can be sliced ​​and served.

Roll with Cream Cheese and Berries, can be powdered with powdered sugar or can be glazed with chocolate.

PS: The tray used for the roll top has the dimensions of 31 & # 21522 cm (Length x width measured on the inside of the tray).

Vanilla cream cake with sour cream and fruit

This vanilla cream with sour cream is very common on cakes in Germany, cakes that you find under the name of Pudding-Schmand-Kuchen. It is based on a pastry cream, made in most cases with pudding powder instead of starch (pudding powder is made from starch, vanilla flavor and dye), which is mixed with fatter fermented cream, at least 24% fat (Schmand). The result is a light cream that combines very well with fresh fruit or compote. It is important to let this cream cool very well before cutting the cake. It is ideal to do it the day before serving and leave it in the fridge overnight.

I really like this cake. It is creamy and full of fruit. I hope you try it too.

For a tray of approximately 36 * 24cm, we need:

  • 250g butter at room temperature
  • 170g old cough
  • 4 eggs
  • 250g flour
  • half a sachet of baking powder
  • a pinch of salt
  • half a teaspoon of vanilla powder (or vanilla sugar, vanilla extract)
  • 2 sachets of vanilla pudding or 80g starch and 2 teaspoons vanilla extract
  • 750ml milk
  • 120g old cough
  • 2 eggs
  • 600g fatter fermented cream (I put with 24% fat) and thicker & # 8222
  • Fruits according to preference: I put 1 kg of pears cooked in syrup, 2 peaches also boiled in syrup, ∼200g raspberries, ∼100g blueberries, an uncooked peach
  • For the syrup in which I boiled the pears and peaches: 1 liter of water, 250g caster sugar, juice of half a lemon

How I did:
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I first boiled pears and pears in syrup. For this I cleaned the fruits, cut them in half, took out the seed box, respectively the seeds and boiled them for 10 minutes (mine were quite soft) in the syrup made of water, sugar and lemon juice. If you want, you can add flavors: vanilla, cinnamon, anise, cloves. Then I let them drain and cool.

For Countertops, I heated the oven to 180ºC and greased a 36 * 24cm tray with butter.

I mixed the butter with the sugar until it became creamy, then I added the eggs one by one, mixing after each one until incorporated. At the end I added flour previously mixed with salt, baking powder and vanilla powder (vanilla sugar is added together with sugar, and vanilla extract is added after adding eggs) and I mixed a little to incorporate them.

I put the composition in the tray with a spoon and leveled it. I put the tray in the preheated oven and baked for 15 minutes at 180ºC.

In the meantime I prepared cream. I used vanilla pudding, but you can also use starch, in which case we flavor the cream with vanilla extract or vanilla essence. In one bowl I put the milk on the fire to heat, and in another bowl I put the two sachets of pudding, sugar and eggs and I mixed well with the whisk until the composition is homogenous. I then poured the hot milk in 2 stages over the pudding and eggs composition, stirring further, then I moved the pot on the fire and stirred continuously with the whisk until the cream started to boil and thicken. I took it off the fire and let it cool.

When the cream reached room temperature, I added the cream in several stages, 2-3 tablespoons at a time and stirred to incorporate. An observation: in the recipes I read I did not indicate to cool the cream, but I thought that if I put the cream in the hot cream, it will soften. So I preferred to cool it.

On the baking sheet I put slices of pears and peaches cooked in syrup, then I put the cream and I leveled it. On top I sprinkled raspberries and blueberries and a few slices of peach (I did not like the peach slices because they were hard and they dried when I put the cake in the oven. It is preferable that the stronger fruits be boiled in syrup or use fruit from compote). The fruits can be placed directly on the counter (under the cream) or in the cream or on top of the cream, according to preference.

I put the cake tray back in the oven at 180ºC for 20 minutes.

I let it cool completely, including in the fridge overnight, before cutting it into pieces.

In my opinion, it is a very suitable cake for the weekend, both in summer, when we have fresh fruit, and in winter, when we can use fruit from compote.

Cake with berries and yogurt cream

We separate the egg whites from the yolks. We mix the egg whites with 2 tablespoons of sugar until they harden, and we mix the yolks together with 2 tablespoons of sugar, vanilla sugar, oil, salt and baking powder until we obtain a white-yellow composition, which we pour over egg whites.

With a spoon, gradually incorporate the flour, stirring gently from the bottom up.

We put the obtained composition in the shape of a cake, in which we previously put baking paper and greased it with oil. Put the form in the preheated oven at 180 degrees for 30-35 minutes, depending on the oven. When it is ready, take it out of the form and put it on a grill to cool.

In a bowl put the fruits (I had frozen), powdered sugar, liqueur and put in the microwave for 1 minute or until the sugar melts, but without softening the fruits too much, then let them drain.

Put the gelatine in a cup with 50-75ml of water and let it hydrate for 10 minutes, then put it in the microwave for 15 seconds or melt it on a steam bath. ATTENTION the gelatine should not boil.
In a bowl mix the whipped cream carefully so that it does not cut, and in another bowl mix the yogurt with the sugar and melted gelatin. Gradually incorporate the yogurt mixture into the bowl with the whipped cream, mixing at low speed. cool the countertop. If it is made in time we can use it immediately.

We measure the syrup left by the fruit and fill it with liqueur, water, juice, etc. until we get 500ml liquid. In a bowl we put jelly cake together with the sugar, then we pour a little of the 500ml liquid until we finish them. We put everything in a bowl and boil about 1 min.


Cut the top of the worktop to level it, then cut the worktop in half. Put the first part of the worktop on a plate, then put three quarters of the cream, the second part of the worktop and the rest of the cream. Arrange the fruit on top, and pour the jelly cake over the fruit. Keep the cake cold for at least 1 hour or until the jelly cake thickens. (Gelatin)

jelly cake goes put hot (not hot)
you can replace berries with strawberries, cherries or whatever fruit you like

Preparation Cake with berry cream and chocolate

1. For the cocoa pandispan, separate the egg whites from the yolks, weigh the ingredients and then sift the flour, cocoa and baking powder. Beat the egg whites, then add the sugar. Continue mixing until the sugar is completely dissolved. Add the yolks and mix gently. Add in the rain flour mixed with cocoa and baking powder, little by little, so as not to become lumpy. Mix the solid ingredients with a spatula slowly until smooth so that the top remains fluffy. The composition is poured into a tray with a detachable ring with a diameter of 24 centimeters greased with oil and lined with flour. Baking paper can be placed at the base. Place the tray in the preheated oven for about 25 minutes on low heat in the gas oven. The electric oven is heated to 170 degrees. The toothpick is tested.

2. The berry cream is made as follows: moisturize and melt the gelatin according to the instructions on the envelope. In a pot, put the berries on the fire together with the sugar. Stir for about 10 minutes or until the fruit is soft and the sugar has melted. It doesn't have to boil. Take the pot off the heat, add the lemon juice and then pass it. The puree thus obtained is passed through a sieve to remove the seeds. The cream obtained will be finer. After it has cooled, add hydrated and melted gelatin. Stir then add the whipped cream. Homogenize with a spatula.

3. For decoration, melt 160 g of milk and bitter chocolate on steam. Spread in a thin layer on a baking sheet and then make a wavy pattern with a fork. Put it in the fridge until it hardens a little (2-3 minutes depending on the consistency of the melted chocolate). Then take it out of the fridge and cut the squares with a knife heated on the fire. Put it back in the fridge until the cake is assembled.

Assembling the cake

4. Cut the cocoa pandispan in half, grease the first top with half of the chocolate with hazelnut paste and then place it in the center of a tray with a detachable ring measuring 28 centimeters.

5. Add over the top half of the cream obtained, then place the second top in the middle of the tray previously greased with the other half of chocolate with melted hazelnut paste. Pour into the pan and the rest of the cream, level and then refrigerate until the cream thickens, at least 3 hours or leave overnight.

6. To decorate the cake, mix the rest of the whipped cream and sweeten with 1 tablespoon of powdered sugar after it has hardened a little. Beat a little more, to harden well, coat the edge of the cake and on top with a posh make 12 flowers. Peel the chocolate pieces from the baking paper, arrange them according to everyone's imagination, then add the fresh fruit.


My kitchen is under renovation and I can honestly tell you that it is very difficult for me to prepare something good for my family and not to come up with a new recipe for you.

Simple berry cake is a simple pandispan with berries, delicious and easy to prepare, with ingredients easy to find in the supermarket (I even found them on offer), so we can only indulge in something sweet.

I like simple fruit cakes. Especially those in which I have combinations of sweet-sour tastes. For this cake you do not need baking powder. The hard foam beaten egg whites ensure the final texture of this dessert.

Prepare simple berry cake both in summer and in winter, with fruits that I find in the supermarket, but also fruits frozen by me. Frozen fruits need to be drained very well after thawing, then they must be rolled in flour or starch so that the water that comes out of the fruit during baking does not leave the raw dough around the fruit.

I have a simple fruit cake recipe in other versions on the blog. It is basically the same dough, but with other fruits: plums, cherries, cherries. And you can find many recipes with berries, either in various combinations or separately.

Cakes with raspberries, strawberries, blackberries, blueberries are among the most sought after. When I posted cake recipe with raspberries, vanilla and mascarpone in 2013 my server crashed. I had to increase the space allocated for my blog, although after that day the traffic returned to its previous limits. Since then, I haven't posted it on social media because I was somehow left with an absurd fear that I would be without a server for a few more hours. That cake made me feel like swimming. I know how to swim, but I don't have the courage to jump into big waters.

But, let's get back to the simplest and best berry cake.

If you want to know how to make simple cake with berries I leave below the list of ingredients and how to prepare:


1 teaspoon grated lemon peel

Mix the egg whites with a pinch of salt until they turn white and harden, then gradually add the sugar. When we get a strong foam, as for meringues, add the yolks and mix gently from bottom to top, without mixing the composition very well.

Pour the oil in 2 or 3 stages, mixing gently after each tranche, then incorporate the flour and grated lamiae peel.

Pour the dough into the tray lined with baking paper, sprinkle the fruit (strawberries being too big and too heavy I cut them into quarters), then bake the cake in the preheated oven at 180 ° C until it passes the toothpick test (30-45 minutes & # 8211 depending on the power of the oven provided).

Remove the cake from the pan when it is ready and let it cool on a grill.

We can eat it simple, we can powder sugar or decorate it with melted white chocolate.

We couldn't resist, so just a little powdered sugar was more than enough.

If you like the simple berry cake and prepare it, I am waiting for your pictures, and if you distribute it, thank you in advance.

What is brownie cheesecake?

Or cheesecake brownie? In translation: a black woman with a cheesecake on top of her. Black cheese with cheese is a very good thing if you do it right. That is: the base (black) should remain slightly moist and the cheesecake topping should be creamy. They overlap and bake. But not anyway! You will see in the following how I did it, based on my instinct and experience in the field of confectionery-pastry. I did not follow a clear recipe but I composed it myself.

I will give you the quantities for a tray of 25 x 20 cm and height of approx. 4 cm. I had guests and I made a double portion (what you see in the pictures) in a tray of 25 x 40 cm (same height).

  • 4 whole eggs
  • 200 g sugar
  • salt, vanilla
  • 250 g butter with at least 80% fat
  • 200 g dark chocolate with min. 45% cocoa
  • 200 g flour
  • 200 g frozen berries (mix)
  • 400 g cream cheese (Philadelphia, Almette, K-Classic or Goldessa cream cheese)
  • 2 egg whites
  • 100 g old powder
  • vanilla