Delicious recipes: fruit cake

Friday, August 3, 2012

Crispy cake with peaches

6:26 AM by Unknown

Ingredients

Ingredients for dough:

100g of milk chocolate or dark (I used milk)
100g butter
120g cornflakes
100g chopped hazelnuts

Ingredients for cream:

8 + 4 sheets of gelatin
peaches 850g
500ml peach yoghurt
3 tablespoons sugar
400 + 200 ml whip cream

Preparation

1. Crush cornflakes, add chopped nuts. Then melt chocolate with butter and embed good on a baking sheet covered with parchment paper, 26cm diameter. Allow to harden in the refrigerator to prepare cream. Soak 8 gelatin sheets in cold water for 10 min, then dissolve gelatin in 2 tablespoons soft fire water.
2. Mix yogurt with 2-3 tablespoons of sugar and 3 tablespoons of this mixture to the gelatin and includes all adds to the large amount of yogurt.
3. Refrigerate. It begins to harden, it includes 400ml of whipped cream.
4. 450g of canned peaches (I used apricot combined with peaches) cut slices and put to drain. The top layer is distributed yoghurt, then sliced peaches over the place the remaining cream and refrigerate for two hours.
5. For garnish, soak 4 sheets of gelatin for 10 minutes in cold water, dissolved in 2 tablespoons water over low heat and add 400g sliced peach. Mix the peaches to be uniformly covered with gelatin. Allow to cool. The composition of the fruit is placed in the middle of the cake and other cake 200ml of whipped cream dress as they please. I have already decorated with chocolate curls.

Yogurt and peach cake

6:10 AM by Unknown

Ingredients

For the dough:

150 g flour
50 g sugar
100 g margarine

For the filling:

4 sheets of gelatin white
250 gr yogurt
a spoonful of sugar
a package vanilla sugar
juice of one lemon
200 g cream

For decoration:

500 g canned peaches (or whatever fruit you want)
a gelatin decor package

Diameter of pan: 22x22 cm square or round shape with diameter 26 cm

Preparation

Cake with yogurt and peaches is a delicious summer recipe.

Drizzle flour through a sieve. Add sugar over it, margarine cubes and yolk. Knead everything well, then formed the dough ball that wrapped in transparent foil and let rest for 30 min. Preheat oven to 200 C. Lightly dusted with flour and then carefully shape. Spread dough in pan and pierce in several places with a fork so as not to swell.

Baking time about 20 minutes, but depends on the oven. After that is done, leave it in closed oven for another 5 minutes. When cool, invert cake on the drawing board or work directly in the serving tray.

Cream: Soak gelatine for 5 minutes in cold water. Meanwhile, beat well with whisk yogurt, sugar, vanilla and lemon juice. Dissolve gelatin over low heat, stirring constantly. Add a tablespoon of yogurt and pour the above composition. Let it stay cold. Beat whipped cream and pour it over easily cured. Be careful not to harden very hard gelatin cream set before that form clumps. Spread cream over top, flatten it and let it chill for an hour.

Decoration: Drain peaches or whatever fruit you have, keep the juice and juice aside. Cut fruits as a fan. Place peaches over cream. Mix gelatin with 250 ml of fruit juice and pour over fruit.