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Recipes for Sweeties

Crumble Mixture
ingredients:
300 grams of wheat flour
150 grams butter cold and flaked – or soft and warm
150 grams of sugar for very sweet cakes, it is better to take less, e.g. 100 grams
preparation:
Mix the butter with your hands until the flour and sugar start to grate crumbly. When using cold butter, you can first knead the ingredients with the hand mixer or the food processor and then “work it over” again with your fingers.

Juicy Chocolate Blackberry Muffins

ingredients:

For the muffins

260 grams of wheat flour

1 1/2 teaspoons baking soda

1/2 teaspoon baking soda

1 pinch of salt

120 grams of brown sugar or white

20 grams of baking cocoa 120 grams butter liquid

2 large eggs

160 milliliters buttermilk

rough estimate 50 grams of dark chocolate melted

150 grams of blackberries

preparation :

  1. Preheat the oven to 175 degrees top and bottom heat. Chop the chocolate into small pieces and melt in a hot water bath.
  2. Mix the liquid, slightly cooled butter first with the eggs, then with the liquid, also slightly cooled chocolate and buttermilk. Mix all dry ingredients in a second bowl. Mix the liquid with the dry ingredients briefly (!) but thoroughly. Finally, carefully fold in the washed berries.
  3. Divide the batter between 12 muffin cups (silicone is best) and place the cups in a muffin tin. Bake the muffins for around 22-25 minutes.

White Chocolate Cream Cheese Cake

For 12 pieces:

80 g butter

250 g oatmeal cockies

180 g white chocolate

125 g cream cheese

55 g sugar

2 eggs

pulp of a vanilla bean

125 g whipped cream

250 g strawberries

125 g raspberries

Preparation:

  1. Melt the butter, finely crumble the biscuits; mix both and press into a baking pan (35×12 cm) lined with baking paper. chill for 30 minutes.
  2. Preheat the oven to 150 degrees celsius. Chop chocolate. Melt 120 g of it over hot water. Let cool down.
  3. Mix cream cheese, sugar, eggs and vanilla pulp until smooth. Stir in the melted chocolate and cream until mixture is slightly incorporated. Spread the mass into the baking pan. Bake the cake for about 30 minutes. Let it cool in the oven with the door slightly open. Then put the cake for 2 hrs. into the fridge.
  4. Melt 60 g chocolate over a hot water bath. Stir until smooth. Wash and clean the berries. Spread them on to the cake. Drizzle with chocolate.

TIRAMISU GUGELHUPF

ingredients

3 eggs

200 grams of sugar

280 grams of flour

200 ml whipped cream

1 pack of baking powder

50ml oil

20 grams of cocoa powder

2 teaspoons instant coffee (e.g. Nescafé)

some rum

preparation

Beat the eggs and sugar until fluffy and then stir in the oil and whipped cream. Fold in the flour with the baking powder.

Pour half of the batter into a greased and sprinkled with breadcrumbs Bundt cake tin.

Dissolve the instant coffee in a little water and add to the other half of the dough. Add rum and sifted cocoa powder. Stir well and pour into the mold.

Bake in a preheated oven at 180 °C for about 40 minutes.

do a stick test. If the chopstick stays clean, the Bundt cake is done baking. If dough sticks to the stick, the Gugelhupf must be baked again. Dust the Bundt cake with cocoa after baking.

Plum cake with cinnamon crumble

ingredients

150 grams of flour

1 pack pudding powder (cream pudding)

120 grams of butter

60 grams of sugar

1 egg(s)

1 pinch baking powder

1/2 kg plum(s) (damsons)

100 grams of flour

75 grams of butter

50 grams of sugar

2 packets of vanilla sugar

1 tsp cinnamon

preparation

Knead all ingredients from flour to baking powder into a smooth dough. Place in a springform pan and pull up an edge.

Top with the stoned, halved plums

From the ingredients from the flour to the cinnamon, knead crumbles and distribute them on the cake.

Bake at 180°C for 35-40 minutes.

“Watte” croissants, super soft and fluffy!

ingredients

300 grams of flour

120 grams of milk

20 g yeast, fresh

35 grams of sugar

2 egg yolks

2 tsp lemon zest, untreated, grated

35 grams of butter

 Granulated sugar for sprinkling

preparation

  1. First, heat the milk. Then crumble the yeast and dissolve it in it. Whisk together the sugar, rum, and 1 1/2 egg yolks. Mix the flour with the lemon zest. Add the sugar-egg mixture, the yeast milk and the butter and knead into a smooth dough using a dough hook.
  2. the dough for about 30 minutes. let rise, knead again and let rise for another hour. Then roll out the dough into a rectangle (approx. 20×60 centimeters) and cut this in turn into five rectangles.
  3. Now cut through this crosswise to create two triangles. Cut each triangle in the middle on the wide side, fold in the corners and roll up the dough. Shape into croissants and let rise again for 20 minutes.
  4. At the end, whisk the remaining egg yolk with a little milk, brush the croissants with it and sprinkle with granulated sugar. The croissants at 450°F for 8-10 minutes. to bake.

Hungarian cherry cake super tasty and fast!

ingredients

For the dough

250 grams of sugar

500g flour

3 eggs

220ml milk

220ml oil

1 packet of baking powder

For the curd filling:

300 g edible quark

1 egg

powdered sugar as needed

Besides that:

sweet cherries

preparation

1. First, stir the eggs and sugar until fluffy, add milk and oil in portions and finally mix in the flour and baking powder.

2. Now place the dough on a baking tray lined with baking paper and top with pitted cherries.

Also try: eggnog cream with fruit

3. Next, mix the quark with an egg, sweeten if necessary, and distribute small piles between the cherries.

Bake at 190 °C for about 25 minutes.

Black-Forest-Cake

FOR THE CHOCOLATE BISCUIT:

6  eggs (size M)

200 g sugar

200 g Wheat Flour (Type 405)

50g food starch

50g baking cocoa

2 Tea spoons baking powder

FOR THE FILLING:

1 glass morello cherry (drained weight 350 g)

2 tbsp sugar

2 tbsp food starch

FOR THE CREAM:

1 liter cream (chilled)

5 pack cream stiffener

1 tbsp sugar

FURTHERMORE

9 tbsp kirschwasser ( cherry alcohol)

100 g Dark chocolate shavings

STEP 1

6 eggs (size M)

200 grams of sugar

Line a springform pan (Ø 26 cm) with baking paper, preheat the oven to 180 degrees top and bottom heat (160 degrees fan oven). Separate the eggs, place the egg whites in a mixing bowl and beat until semi-stiff with the whisk on the hand mixer. Gradually add the sugar in small portions.

STEP 2

200 g wheat flour (Type 405)

50 g cornstarch

50 g baking cocoa

2 teaspoons of baking soda

Keep beating until you get a shiny snow. Fold in the egg yolks. Mix the flour, starch, cocoa and baking powder in a bowl and sift. Carefully fold into the egg mixture in three portions. Make sure that the mass remains airy.

STEP 3

1 glass morello cherry (drained weight 350 g)

Pour the batter into the mold and bake in the preheated oven for about 30 minutes. Leave to cool on a wire rack after baking, loosen the ring with a knife. For the filling, drain the cherries and reserve the juice. Set aside 16 cherries for decoration.

STEP 4

2 tbsp sugar

2 tbsp cornstarch

Bring two thirds of the cherry juice to the boil, mix one third with the sugar and starch until there are no lumps. Once the juice is boiling, stir in the starch mixture, mixing well. Gently stir in the cherries. Let the filling cool down a bit.

STEP 5

Original Black Forest Gateau – distribute the cherry filling on the bottom layer

9 tablespoons kirsch

Cut the cooled biscuit in half horizontally to create three layers of cake. Drizzle with cherry brandy. Spread the filling over the first layer of cake, leaving a 1 cm border around it. Place a cake ring around the bottom.

STEP 6

1 liter cream (chilled)

5 packs of cream stiffeners

1 tablespoon of sugar

Place the chilled cream in a bowl and whip on low. When the cream starts to set, drizzle in the cream stabilizer and sugar. Continue beating on a low speed until the cream is stiff. Put some cream on the cherries and spread evenly. Place the second cake base and press down a little.

STEP 7

Pour half of the remaining whipped cream over the base and spread. Place the third layer of cake on top and press down firmly. Chill the cake for 1 hour. Set aside a piping bag with a star tip containing about 5 tablespoons of the whipped cream.

STEP 8

Schwarzwalder Kirschtorte Original – Attach chocolate shavings to the outer edge by hand

100 g dark chocolate shavings

Carefully pull the cake ring upwards. Spread the remaining cream all over the cake and smooth it out with a pastry card. Press the chocolate shavings lightly with your hands on the outer edge, reserving 1 tablespoon of chocolate shavings.

STEP 9

Pipe 16 dots of cream onto the cake and decorate each with a cherry. Spread the remaining chocolate shavings in the middle of the cake. Store in the refrigerator until ready to serve. The cake makes about 16 pieces.

Herrentorte: the original recipe

Ingredients for 14 pieces:

cake bases

50 grams of butter

125 g flour

1 tsp baking powder (leveled)

3 Eggs (cl. M)

125 grams of sugar

1 pk vanilla sugar

1 pinch of salt

Marzipan Wine Cream

250 g marzipan

50 ml white wine (dry)

coating

200 g fondant

200 g bittersweet couverture

Also: springform pan, 24 cm diameter, confectioner’s knife

Preparation:

cake bases

 Preheat the oven to 180°C (160°C for a fan oven). Melt the butter for the cake bases. Mix the flour with the baking powder and sift.

 Beat the eggs, sugar, vanilla sugar and salt over a hot water bath with a whisk (to approx. 40 degrees). Carefully fold the flour into the egg mixture. Then stir in the cooled melted butter. Don’t stir for too long. As soon as the mass begins to collapse, stop stirring.

 Cover the bottom of a springform pan (24 cm diameter) with a large piece of baking paper and clamp the edge of the springform pan. Pour the sponge cake into the springform pan, smooth it out and bake in the preheated oven for 40-45 minutes. Then let it cool down.

 Loosen the cooled base from the edge of the springform pan with a knife and remove it from the mold. Then divide the base into six even bases with a large, thin serrated knife. The serrated knife should be longer than the diameter of the biscuit base. First cut along the edge, then cut through the middle.

Marzipan Wine Cream

 Blend the marzipan and white wine into a smooth cream.

 Spread a thin layer of cream on the first layer of cake. Place the second layer of cake on top and proceed as before until all layers and the cream are used up.

coating

 Heat the fondant, 40 ml water and the dark couverture together and stir into a homogeneous cream. Allow to cool slightly and cover the cake thinly with the chocolate fudge.

 Refrigerate for 1 day and bring to room temperature about 30 minutes before serving.

Cream-Cheesecake

Working time 60 mins

Bake 20 mins

level medium

This easy creamy cheesecake with juicy tangerines is made with a classic quark and cream cheesecake and melts in your mouth.

INGREDIENTS

  1 cake

FOR THE DOUGH

5 eggs

150g sugar

1 pinch vanilla extract

1 pinch Salt

100 g flour

3 tbsp Strength

1 teaspoon lemon zest

ALSO

1 can Mandarins (drained weight: 175 g)

5 sheets gelatin

60g sugar

1 lemon

500g Cottage cheese (20% fat)

600g cream

1 tbsp powdered sugar

1st step

5 eggs

150 grams of sugar

1 pinch vanilla extract

1 tsp lemon zest

1 teaspoon salt

100 grams of flour

3 tbsp cornstarch

Preheat the oven to 180 degrees (160 degrees for a fan oven). Put the eggs in the bowl with the sugar, vanilla extract and lemon zest and beat on the highest setting for approx. 3-4 mins until you get a thick batter. Mix the salt, flour and starch well together and sift into the egg mixture. Line the springform pan (Ø 26 cm) with baking paper. Fold in the flour mixture well with a spatula, fill the sponge cake into the prepared springform pan and bake in the preheated oven for approx. 20 minutes.

2nd step

600 grams of cream

Cut the cooled cake base in half to create two cake bases. Place a cake ring around the first cake base. To prepare the cream, whip the cream and put approx. 150 g of it in a piping bag with a nozzle, keep it in the fridge until ready to decorate.

3rd step

5 sheets of gelatin

1 tin tangerines (drained weight: 175 g)

60 grams of sugar

1 lemon

500 g cottage cheese

Soak the gelatin sheets in very cold water. Pour the juice from the tangerines into a saucepan and heat (do not boil!) with the sugar and lemon juice. Squeeze out the gelatine and dissolve in the tangerine juice. Take the pot off the stove. Add 1-2 tablespoons of quark to the tangerine-gelatine mixture and stir briefly. Then add the mixture to the rest of the quark and stir everything together. Fold the remaining whipped cream into the quark mixture. Scatter mandarins on the biscuit base. Leave 12 beautiful tangerines for decoration.

4th step

some powdered sugar

12 pieces of tangerines

Pour the quark mixture onto the first layer of cake and leave to set in the fridge for at least 2 hours. Cut the top half of the cake base into 12 even pieces and use them to decorate the cream cheese cake. Use the piping bag to create 12 cream rosettes and decorate the cake slices with powdered sugar. Place 12 tangerine pieces on the cream rosettes.

Lemon Cake

Ingredients: •

225 grams of wheat flour •

1 teaspoon Baking powder •

1 packet of vanilla sugar •

4 medium eggs •

100 ml rapeseed oil •

5 tbsp lemon juice •

Lemon zest from an organic lemon •

Icing sugar and lemon juice for the glaze •

100 g sugar (I always use raw cane sugar, it just tastes like caramel) •

Salt

Preparation :

First, stir the eggs, vanilla sugar and sugar with the rapeseed oil until fluffy.

Mix in the lemon juice.

Mix the baking powder and flour, stir in, but do not stir too long or too smooth, because this will make the lemon cake juicier afterwards.

Fold in the lemon zest.

Pour into a loaf pan and bake for about half an hour at 181°C top and bottom heat.

After a quarter of an hour, cut something lengthwise with a knife so that the cake 🥧 rises better.

When the cake has cooled, mix the icing made from lemon juice and icing sugar and drizzle over it, sprinkling with grated lemon zest if you like. it also tastes delicious if you sprinkle poppy seeds over it.

Apple pie from yeast dough with lattices

Ingredients for 10 servings

2,500 grams of flour

1 ¼ liter milk, lukewarm,

1.5% fat 500 g butter, warm, slightly melted

950 grams of sugar

5 cubes of fresh yeast (corresponds to approx. 20 g)

10 pinch(s) of salt

7,400 g apple compote with pieces (equivalent to 2 small glasses)

some fat for the shape

20 tablespoons apricot jam, if possible without pieces

crystal sugar

preparation

Working time about 35 minutes

Rest time about 30 minutes

Cooking/baking time approx. 30 minutes T

otal time approx. 1 hour 35 minutes

First make a pre-dough. Put the flour in a mixing bowl and mix with 1/3 of the sugar. Make a well in the middle and crumble the yeast into it. Add 2 teaspoons of the remaining sugar to the crumbled yeast and spread the rest evenly around the edge of the well. Pour the lukewarm milk over the yeast. Cover the mixing bowl with a kitchen towel and place in a warm place for 30 minutes. Then mix the pre-dough with the dough hook of a mixer to some extent. Turn off the mixer briefly. Add the salt with the softened butter and continue kneading. The whole thing is kneaded until the dough contracts and therefore separates from the edge of the bowl and forms a dough ball. Scrape the dough residue off the kneading hooks and put the mixer away. Line the yeast dough with a little flour by hand so that it doesn’t stick to your hands. Put a wire rack in the lower third of the oven and preheat the oven to 200 °C top/bottom heat (convection: 180 °C). Line the bottom of the springform pan with parchment paper and grease the edge of the springform pan (you can also grease the whole pan and leave out the parchment paper). Roll out two thirds of the dough and place in the springform pan, leaving a 4 cm edge. Now put the apple compote on the pastry base and spread evenly. Roll out the remaining dough into a circle – according to the diameter of the springform pan. Cut out vertical strips (Riemscher) with a pastry wheel. Then place them on top of the cake. Roll out the rest of the dough again, cut out strips again and then lay them horizontally over the first strips to create a grid. Place the springform pan on the wire rack in the oven and bake for approx. 30 minutes. Put the apricot jam in a bowl and stir. After the baking time, take out the cake, spread with jam and immediately sprinkle with granulated sugar. Carefully remove the rim of the mold and let the cake cool. Serve the finished apple pie with whipped cream. (Quelle: chefkoch.de)

Sour-Cream-oil dough

150 g sour-cream (14% at least)

100 ml milk

150 ml oil

350 g flour

2 spoons of sugar

salt

2 spoons of baking powder

mix all together ( fits for a small baking tray)

recommanded: apples, apricots, cherries, plums as fruits for the cake and on top cramble cake

bake for 45 min at 180 C

Grundrezept Quark-Öl-Teig Rezept – [ESSEN UND TRINKEN] (essen-und-trinken.de)

Christmas Cookies

butter cookies

the dough is the base and you can add whatever you like ( choclate chips, nuts, coconut flakes, spices etc…)

300 g flour

2 spoons of baking powder

100g sugar

1 package of vanilla sugar (Dr. Oetker)

1 x lemon flavor aroma (Dr. Oetker)

1 egg

150g soft butter

https://www.google.com/search?q=zitronenaroma+dr.+oetker

baking time: 10 – 15 min at 180 C

marzipan cords Christmas cookies

100 g butter

75 g powdered sugar

1 package vanilla sugar (Dr. Oetker)

1 egg

50 g marzipan paste

180 g flour

1 package orange sugar (Dr. Oetker)

50 g oatmeal

2 spoon of cocoa

(appr. 15 cockies)

preparation:

cream together the butter and powdered sugar. then beat in the vanilla bean and the egg. grate the marzipan on the household grater. mix with flour, orange sugar and oat flakes to form a smooth dough. Divide the dough in half and knead the cocoa into one half. wrap both halves separately in foil and leave to rest overnight (but at least 4 hours). form 15 rolls of approx. 10 cm long (1 cm in diameter) from each of the two pieces of dough. twist a light and a dark roll into a cord. smooth the cracks in the dough with your fingers. place on a baking tray lined with baking paper and bake in a preheated oven at 200 C (or 170 C circulating air) for around 12 to 15 minutes.

christmas letters cookies

150 g butter

100 sugar

150 g flour

100 oatmeal

50g grated coconut

2 egg yolk

75 g nougat

flour for rolling out the dough

(appr. for 20 cookies)

preparation:

cut the butter into small pieces. knead with sugar, flour, oat flakes, 30 g grated coconut, 2 tablespoons of water and 1 egg yolk to form a smooth dough. wrap in foil and refrigerate for 30 minutes. Then roll out the dough thinly on a floured surface. cut out approx. 8cm squares with a pastry cutter/knife. cut the nougat into narrow pieces, place 1 piece in the middle of each square of dough and tuck the corners in the middle over the noegat. press 1 topping cherry lightly into each pastry. brush the whole thing with the remaining egg yolk, sprinkle with grated coconut. Bake in a preheated oven at 200 C (or 170 C convection) for 10 to 12 minutes. let cool on the wire rack.

sweet almond moons christmas cookies

for the dough:

250 g ground almonds without skin

250 g sugar

salt

grated zest from one lemon

2 egg whites

for the icing:

150 g powdered sugar

2 – 3 spoons of lemon juice

+ silver sugar pearls

preparation:

1. mix the almonds with the sugar, salt and lemon zest. Beat the egg whites very stiff and stir into the almond-sugar mixture with the dough hook.

2. roll out the dough on a work surface sprinkled with sugar to a thickness of about 0.5 cm. Cut out moons (approx. 6 cm) and place on baking trays lined with baking paper.

3. Bake the moons in trays in a preheated oven at 160 C (or 140 C in a fan oven) for 15 to 20 minutes. let cool on a wire rack.

4. mix together the powdered sugar and lemon juice until smooth. spread over the moons and sprinkle with sugar pearls. let the icing dry.

delicious oatmeal cookies

125 g butter

200 g sugar

salt

1 egg

80 g chopped almonds

90 g oatmeal

80 flour

1 spoon baking powder

50 g whole milk couverture

preparation:

1. Cream together the butter, sugar, salt and egg. mix and fold in the chopped almonds, rolled oats, flour and baking powder.

2. place small heaps (approx. 10 g) of the dough on a baking tray lined with baking paper. leave enough space, because the biscuits will spread while baking.

3. Bake the biscuits in trays in the preheated oven at 190 C (or 160 C circulating air) for about 15 minutes until golden and then allow to cool.

4. chop and melt the couverture. fill into a freezer bag and pipe onto the cookies in a lattice pattern. let dry.

appr. 60 cookies

Haferkekse – [ESSEN UND TRINKEN] (essen-und-trinken.de)

fine sprinkles stars

for the shortcrust pastry:

250 g flour

125 g butter

75 g sugar

1 egg yolk

grated zest from an unwaxed lemon

salt

for the sprinkles:

50 g unsalted roasted peanuts

25 g butter

25 g peanutbutter

50 g flour

30 g sugar

salt

and: some powdered sugar

preparation:

1. Knead the flour, butter in small pieces, sugar, egg yolk, lemon zest and salt to form a smooth dough. Cover the dough and chill for approx. 1 hour.

2. Roughly chop the peanuts for the crumble. Melt butter lukewarm. put both in a bowl and add the rest of the crumble ingredients. knead into small crumbs with your hands.

3. Roll out the shortcrust pastry to a thickness of approx. 3 mm and cut out stars (approx. 7 cm). place on baking trays lined with parchment paper. top the stars with the sprinkles.

4. Bake the biscuits in trays in a preheated oven at 175 C (or at 160 C circulating air) for about 12 minutes. then let it cool down and then dust with icing sugar.

(appr. 150 cookies and you can add some jam as well if you like before baking)

Streusel-Preiselbeer-Sterne Rezept – [ESSEN UND TRINKEN] (essen-und-trinken.de)

Bethmännchen

Ingredients for approx. 35 Bethmännchen:

25g whole almonds

200 g raw marzipan

1 egg, size M

50 g powdered sugar

100 g finely ground almonds

2 tbsp. flour

5 drops of bitter almond oil

1 tbsp. milk

Small pinch of salt

preparation:

Bake Bethmännchen:

For the Bethmännchen, first skin the whole almonds. To do this, boil the whole almonds in a little water for 2 minutes. Then put the almonds in a sieve and pour cold water over them. Peel and halve the almonds. To do this, place a knife on the tips of the almonds and split the almonds into two flat halves. Let the almond halves dry on a kitchen towel.

For the marzipan mass, cut the raw marzipan into slices. Separate egg yolk and white. Set aside about half of the yolk for glazing later. Knead the remaining egg yolk, egg white, marzipan, sifted powdered sugar, ground almonds, flour and bitter almond oil by hand. Then flatten the marzipan mass and place in the fridge for about half an hour. Form two rolls from the cooled marzipan mass and cut the rolls into 35 Mirabelle-sized pieces. Form balls from the marzipan pieces. Press three almond halves onto the side of each ball, with the almond tips facing up.

Cover a baking tray with baking paper and place the Bethmännchen on the baking tray. Mix the reserved egg yolk with the milk and a small pinch of salt. Brush the Bethmännchen thinly with it. Bake the Bethmännchen in a preheated oven at 170 degrees bottom/top heat for about 20 minutes until they are lightly browned.

One Pot Triple Chocolate Brownies

INGREDIENTS

  • ⅔cup (170 ml) unsalted butter
  • 1 ½cups (375 ml) semi-sweet chocolate chips
  • ¼cup (65 ml) sugar
  • 1tsp (5 ml) vanilla extract
  • 4eggs, beaten
  • 1cup (250 ml) flour
  • 1tsp (5 ml) baking powder
  • ¼tsp (1 ml) salt
  • ½cup (125 ml) milk chocolate chips
  • ½cup (125 ml) white chocolate chips
  • ¼cup (65 ml) walnuts, chopped (optional)

PREPARATION

With the rack in the middle position, preheat the oven to 350 °F (176 °C). In your The Rock One Pot 12.5’’ Skillet, at a medium heat setting, melt butter and semi-sweet chocolate chips together. Remove from heat and stir in sugar and vanilla; stir well. Add the beaten eggs and stir well. Add flour, baking powder and salt; stir well. Add the chocolate chips and fold in the walnuts (do not stir too much). Bake until the center is set but still moist, about 25 to 30 minutes. Let cool in the pan, 2 to 3 hours.

NOTE

To give nice clean cuts, let your brownies cool completely before cutting.

Recipe: One Pot Triple Chocolate Brownies (English) – YouTube

One Pot Coconut Rice Pudding

INGREDIENTS

  • ½cup (125 ml) Arborio rice
  • ¼cup (65 ml) sugar
  • 2tbsp (30 ml) butter
  • 2cups (500 ml) coconut milk
  • 2cups (500 ml) milk

PREPARATION

In your The Rock One Pot 5 Qt Dutch Oven, add all the ingredients; stir well. Cover and bring to a boil. Adjust heat to medium-low, stir and simmer very gently, uncovered, for about 30 to 35 minutes, stirring regularly until rice is al dente. Cover and remove from heat. Let cool and refrigerate until completely chilled.

NOTE: If desired, you can garnish the pudding with ground cinnamon, crushed nuts or berries.

Recipe: One Pot Pineapple and Coconut Rice Pudding (English) – YouTube

white chocolate cream cheese tart

ingredients

for 12 pieces

80 grams of butter

250 g oatmeal biscuits

180 g white chocolate

125 g fresh cheese

55 g fine sugar

2 eggs mark of

1 vanilla bean

125 whipped cream

250 grams of strawberries

125 g raspberries

preparation

1. melt butter; finely crumble biscuits. Mix both and press into a baking pan (35 × 12 cm) lined with baking paper. Chill for 30 min.

2. Preheat the oven to 150 C. chop chocolate. Melt 120 g of it over hot water. Let cool down.

3. mix cream cheese, sugar, eggs and vanilla pulp until smooth. Whisk together melted chocolate and cream until mixture thickens and becomes luminous. Spread the mass on the floor. Bake the cake for about 30 minutes. Let the oven cool down with the door slightly open, then 2 hrs. Put something into the fridge.

4. Melt 60g chocolate over a hot water bath. Stir until smooth. Wash, clean, or sort the berries. Spread on the cake. Drizzle with chocolate.

Erdbeer-weiße Schokolade-Tarte – Wienerbrød – skandinavisch backen (wienerbroed.com)

buttermilk raspberry cake

ingredients

for 12 pieces

100 grams of butter

150 g butter biscuits

50 grams of rusks

8 sheets of gelatin

500 g fresh cheese

350ml buttermilk

400 grams of raspberries

juice of 2 oranges

50 grams of sugar

preparation

1. Melt butter, crumble biscuits and rusks. Mix with butter. Press the mass into a spring form pan (24 cm diameter) lined with baking paper as a base. Chill for about 30 minutes.

2. Soak gelatin in water. Mix cream cheese with buttery smooth. Read berries. Heat the juice and sugar while stirring until the sugar has dissolved. Take off the stove. Squeeze out the gelatin and dissolve in the juice. Mix 2 to 3 tablespoons of the cheese mixture with the gelatin, then mix with the remaining cheese mixture.

3. Spread 2/3 of the raspberries over the base. Carefully spread the cream cheese on top. The cake at least 4 hours refrigerate.

4. remove the cake from the mold and serve garnished with the remaining raspberries.

Himbeer-Joghurt-Torte | ohne backen – Emma’s Lieblingsstücke (emmaslieblingsstuecke.com)

cheese cupcakes with blueberries

ingredients

for 20 pieces

80 grams of butter

170 g wholemeal biscuits

100 grams of blueberries

400 g fresh cheese

400 g sour cream

220 grams of sugar

50 g vanilla pudding powder (Dr. Oetker)

1 egg

2 tablespoons lemon juice zest

1 organic lemon

300 g frozen blueberries

4 tablespoons blueberry jam

preparation

1. melt butter. Crumble biscuits. Mix both. Grease 20 muffin tins. Spread the biscuit mixture in it and press down to form a base. Cool.

2. Heat the oven to 150 C. rinse blueberries. Mix cream cheese with sour cream, 200 g sugar and pudding powder until creamy. Carefully stir in first the egg, then the lemon juice and lemon zest and the prepared blueberries. Spread the cheese mixture on the biscuit base. Bake 20 to 30 minutes, light and set. Leave to cool on a wire rack.

3. Bring the frozen blueberries, 20 g sugar and jam to the boil and simmer for about 5 minutes, then allow to cool. Serve the tartlets with the sauce. Serve garnished with fresh blueberries, if you like.

peach cream quark cake with mint

ingredients

for 12 pieces

100 grams of butter

160 g oatmeal biscuits

12 sheets of gelatin

660 g peaches (canned)

1 kg cream quark

7 tablespoons lemon juice

140 grams of sugar

2 packets of vanilla sugar

400g cream

5 sprigs of mint

15 g instant gelatine

preparation

1. Melt butter. Crumble biscuits. Mix both well. Press down firmly as a base in a springform pan (diameter 26 cm). Cool.

2. Soak the gelatine in cold water. Drain the peaches, reserving some of the juice. Dice 200g peaches. mix curd, 3 tablespoons lemon juice, sugar and vanilla sugar. Dissolve gelatine in a small saucepan over low heat until dripping. stir in some quark, then stir the mix into the remaining quark mixture. Whip the cream and fold in. carefully mix 3/4 of the cream with the peach cubes. on the ground to distribute. cool. Pluck the mint leaves and chop finely. puree with 2 tablespoons of lemon juice, stir into the remaining cream and spread over the peach layer. 2 hours. Cool gelatin in cold water. Drain the peaches, reserving some juice. Dice 200g peaches. Mix curd, 3 tablespoons lemon juice, sugar and vanilla sugar. Dissolve gelatin in a small saucepan over low heat until dripping. Stir in some quark, then stir the mix into the remaining quark mixture. Whip the cream and fold in. carefully mix 3/4 of the cream with the peach cubes. On the ground to distribute. Cool. Pluck the mint leaves and chop finely. Puree with 2 tablespoons of lemon juice, stir into the remaining cream and spread over the peach layer. 2 hours. cool.

3. Puree 460 peaches, 1-2 tablespoons peach juice and 2 tablespoons lemon juice, then stir in the instant gelatin. Carefully spread the puree over the cake. Chill these for 2 to 3 hours. Garnish with peach slices, dabs of cream and mint leaves to serve.

eton mess swirl cake

ingredients

for 12 pieces

6 eggs

110 grams of raw marzipan

190 g softened butter

60 grams of flour

60 g starch

250 grams of sugar

2 yolks

40 ml kirschwasser

4 gelatin sheets (soaked)

250 g raspberries

400 cottage cheese

300g cream

6 baisier drops

200 grams of blackberries

150 g cream cheese

preparation

1. Preheat the oven to 200 C (180 C for a fan oven). Separate 5 eggs. Grate the marzipan, beat with 110 g butter until fluffy. Gradually stir in 5 egg yolks. Mix flour with starch and sift. Beat the egg whites with 110 g sugar until stiff. First fold the flour mix, then the beaten egg whites into the butter mixture. Spread the dough evenly on a baking tray lined with parchment paper. Bake on the middle shelf for 7 to 10 minutes. Allow cooling slightly, turn out, peel off the baking paper. Let the base cool down, then cut out 2 circles (approx. 20 and 22 diameter). Wrap in cling film and chill. Use leftover dough for other purposes.

2. Beat 2 egg yolks, 1 egg and 80 g sugar for approx. 5 minutes until light and foamy. Heat up the cherry water. Squeeze gelatin. Dissolve in it. Select raspberries, crush. Stir into the egg foam with the quark and gelatin. Whip the cream. Crumble the meringue. Fold both into the quark mixture.

3. place the cake ring (diameter 22cm) on a plate. Place a small piece of soil in the middle. Leave the blackberries, spread on top. Then spread the raspberry cream. Cover with the 2nd floor. Chill the cake for 4 hours.

4. Whisk together the cream cheese, 80g butter and 60g sugar. Loosen the cake ring. Spread the cream on the cake. Decorate with freeze-dried berries and sprinkles as you like.

cheesecake with lime

ingredients

for 12 pieces

60g skinned hazelnuts

80 g walnuts

50 grams of almonds

80 g corn flakes

50 g white chocolate

100g butter 4 sheets of gelatin

250 g low-fat quark

200 g fresh cheese

3.5 tablespoons lime juice

2 tablespoons lime syrup

3.5 tablespoons mint syrup

200 grams of cream

preparation

1. Roughly chop the nuts and almonds. Chop up some cornflakes. Mix everything. Chop the chocolate, melt with the butter. Then mix with the nut mix. Press the mixture into a square tart pan (30×12 cm) lined with baking paper as a base. Chill for at least 30 minutes.

2. Soak the gelatin in cold water. Mix quark, cream cheese, lime juice, lime and mint syrup. Possibly dye food colouring. Whip the cream. Dissolve the gelatin in a small saucepan over a low heat until dripping wet. Stir in some quark cream, then stir the gelatin mix into the remaining quark cream. Fold in the cream. Spread cream on the floor. In the fridge for about 3 hours. Let it solidify.

3. To serve, garnish with macarons, mint and organic lime zest.

passion fruit mango cheese cake

ingredients

for 12 pieces

100 g wholemeal biscuits

100 g bittersweet chocolate

4 sheets of gelatin

400 g double cream cheese

80 grams of sugar

150 g cream

125 ml mango and passion fruit smoothie

80 ml orange juice

preparation

1. crumble biscuits. Roughly chop and melt the chocolate. Then mix with the crumbs. In an oiled, round form (diameter 24 cm) press on as bottom and edge.

2. Soak 2 sheets of gelatin in cold water. Mix cream cheese with sugar. Melt the squeezed gelatin in a small saucepan. First mix with 2 tablespoons of cheese cream, then mix with the remaining cream. Whip the cream until stiff and carefully fold in. the cake 3 hours cool.

3. Soak 2 sheets of gelatin in cold water. Warm smoothie with orange juice. Squeeze out the gelatin and dissolve in the juice mix and stir thoroughly. Let the juice mix cool down a bit, then spread it over the cheese mixture. Cake at least 2 hours cool.

Smoothie-Käsekuchen mit Mango-Guss und Puffreisboden Rezept | LECKER

Funfetti Cheesecake

ingredients

for 10 pieces

500 g fresh cheese

395 g sweetened condensed milk

60 ml lemon juice

1 teaspoon finely grated organic lemon zest

2 teaspoons gelatin powder

10 g each of blue & red food gel

7 ladyfingers

300 g confectionery cream

2 tablespoons sugar sprinkles

preparation

1. line a mold (approx. 10 x 15 cm) with cling film so that the film hangs over the edge. Whisk together cream cheese, condensed milk, lemon juice and zest until smooth. Mix the gelatin powder with 2 tablespoons of warm water. Dissolve over a hot water bath for 5 minutes, stirring occasionally, then stir thoroughly into the cheese mixture. Fill the mass into the mold. Spread the gel colours on it. Lightly marble the dough using a skewer. Place the biscuits flat-side up on the mixture, cover with cling film and refrigerate overnight.

2. turn the cake upside down onto a plate and remove the foil. Whip the cream. Cover the cake with 1/3 of the cream. Fold the crumbles into the remaining cream. Spray them on with a piping bag as dabs.

cheese cakes in a glass

ingredients

for 6 glasses

50 grams of butter

150 g wholemeal shortbread biscuits

125 powdered sugar

500 cream cheese salt

100 grams of cream

100 g brown chocolate lentils with peanuts

6 tablespoons caramel sauce

preparation

1. melt butter. Finely crumble the biscuits and mix with the butter. Press the mass into 6 glasses of 150ml each as a base. Chill for approx. 30 minutes.

2. sieve the icing sugar. Stir in the cream cheese and salt until creamy. Then whip the cream until stiff and carefully fold in. spread the cheese mixture over the glasses. Glasses covered 4 hours, put in the fridge.

3. Roughly chop the chocolate nuggets as you like, spread over the glasses. Drizzle 1 tablespoon of caramel sauce over each dessert.

quark pudding cake “hot love”

ingredients

for 12 pieces

125g softened butter

200 g fine sugar

200 grams of flour

300 grams of raspberries

3 eggs

Pulp of a vanilla bean

350 g cottage cheese

300 g vanilla cream pudding (refrigerated shelf)

1 pack of vanilla pudding powder

2 tablespoons raspberry jam

100 g white chocolate

200 grams of cream

preparation

1. work the butter, 50g sugar and flour with 2 tablespoons of water into a smooth shortcrust pastry. roll out on a floured surface. use it to line a greased springform pan (diameter 18 cm) along the bottom with a 3 cm high edge. cool for 30 min.

2. Preheat the oven to 180 C (160 C for a fan oven). read raspberries. Beat eggs with vanilla pulp and 150g sugar until fluffy. 250 g quark and cream pudding, then fold in the pudding powder. spread the shortcrust pastry with jam, mix the quark mixture with 200g raspberries and spread evenly on top. bake for 60 minutes. let cool down.

3. chop the chocolate, melt over a hot water bath and stir in 100 g of quark by the spoonful. Whip the cream and fold in. spread the cream on the cake. Decorate with 100 g raspberries.

amarettini strawberry cake

ingredients

for 12 pieces

135 g white couverture

150 g cream

mark of 1 vanilla bean

175 g cream cheese

100 g low-fat quark zest and juice of half an organic lemon

2 eggs

20 grams of sugar

1 tablespoon flour

150 g whole wheat shortbread biscuits

50 g amaretti

75g softened butter

700 medium-sized strawberries

2 tablespoons powdered sugar

preparation

1. Roughly chop the couverture. Melt 100g with cream over a hot water bath. Mix with vanilla, cream cheese, quark, lemon zest and lemon juice, eggs, sugar and flour until smooth.

2. Preheat the oven to 180 C (convection oven 160 C). Grind all biscuits and knead with butter. Line a spring form pan (24 – 26 cm in diameter) with baking paper. Press the biscuit mix into a base with a small edge. Put the cheese mixture on the base and carefully smooth it out. Bake for 45-55 minutes. Allow to cool in the mold.

3. wash and trim the strawberries and pat dry thoroughly. Top the cheesecake tightly with it. Melt 35 g of couverture and spread in strips. Dust the cake with powdered sugar.

cheesecake from the baking tray

ingredients

for 24 pieces

800 grams of strawberries

250 g preserving sugar (2:1)

1 pack of vanilla pudding powder

340 grams of flour

1 teaspoon baking powder

200g ground almonds

1 teaspoon of vanilla extract

2 tablespoons organic lemon zest

2 x salt

330 sugar

250 g melted butter

600 g fresh cheese

400 g low-fat quark

100 grams of cream

5 eggs

preparation

1. Wash and clean the strawberries. Finely dice 300 g. Purée 500 g with preserving sugar, then strain. Mix the pudding powder with 2 tablespoons of water and 2 tablespoons of the purée. Boil the remaining purée while stirring. Let simmer for 3 minutes, then stir in the pudding powder. Boil again. Stir in the fruit cubes. Let the compote cool down.

2. Preheat the oven to 200 C (180 C for a fan oven). Mix 300g flour, baking powder, almonds, vanilla, 1 tablespoon of lemon zest, salt and 150g sugar. Add butter and process everything into crumbles. Press the crumble lightly onto a greased baking tray as a base. Bake for 10 minutes. Reduce the oven temperature to 140 C (convection to 120 C).

3. mix cream cheese, quark, cream, eggs, 180 g sugar, 40 g flour and 1 tablespoon of lemon zest. Spread on baking pan. Spread compote in blobs on top. Ready to bake in 30 minutes. Let cool down.

sugar cake

200 ml milk, warm

550 g flour

1 package yeast

100g sugar

100 g butter

1 pinch salt

1 egg

150 g sugar

150 g butter

100g almonds, shredded

preparation

1. first put the flour in a large bowl, and add the yeast, add 5 tablespoons of milk, add 1 teaspoon of sugar; mix everything together. then cover and leave to rest in a warm place for 20 minutes.

2. now add the remaining ingredients (milk, 100g sugar, salt, one and 90g butter) knead and let rest covered for 30 minutes.

3. then knead the dough well, grease a springform pan (26cm diameter) and line it with the dough. cover and leave to rise in a warm place for another 15 minutes. use your fingers to press holes in the dough and fill them with small pieces of butter. spread the sugar and almonds evenly over the dough and then cover and leave to rest for another 20 minutes. 3. Bake at 200 C (180 C fan oven) for 20 to 25 minutes.

100 Jahr altes Zuckerkuchen Rezept wie damals von Oma – Kochen Mit Uns

quark muffins with vanilla pudding

ingredients

500 g cottage cheese

180 grams of sugar

100 g butter, soft

1 packet vanilla pudding powder

2 tbsp flour

2 teaspoons of baking soda

2 egg(s)

Oil, for greasing the muffin-pan

preparation

Whisk together butter and sugar. Add the remaining ingredients and stir until creamy. Pour the mixture into the greased muffin tin and bake in a preheated oven at 170 °C for about 35-40 minutes.

If you like, add any fruits into the dough.

QUARK MUFFINS MIT VANILLEPUDDING – Geschmackvoll

yogurt cake without flour

ingredients

zest from an organic lemon

pulp of a vanilla bean

1 teaspoon cream of tartar powder

5 eggs

120 g sugar substitute

450 g Greek yoghurt

100 g custard powder

preparation

1. Heat the oven to 180 C 2. line a square baking tin with parchment paper so that no leftover cake will later stick. separate the 5 eggs into whites and yolks. the egg white is beaten until it is foamy and the yolk is mixed with the sugar substitute. 3. next, add the yoghurt, vanilla and lemon zest to the egg yolk mixture. mix the baking powder with the pudding powder and fold in. 4. at the end fold in the whipped cream and bake everything for 30 minutes. finally, before serving the cake, dust the cake with some icing sugar.

Supercremiger Joghurtkuchen ohne Mehl – Kochen Mit Uns

coconut mango cheesecake

ingredients

for 12 pieces

60 g grated coconut

200 grams of flour

200 brown sugar

100 grams of butter

7 eggs

500 grams of mangoes

1 packet of vanilla sugar

500 g natural quark cream

1 package vanilla pudding powder

300 ml coconut milk

1/4 papaya

1/4 pomegranate

3 tablespoons lime juice

preparation

1. Preheat the oven to 180 degrees celsius (160 degrees for a fan oven). Knead together 50 g grated coconut, flour, 50 g sugar, pieces of butter and 1 egg. roll out the dough thinly and cut out a circle with a diameter of 26cm. Bake in a springform pan lined with parchment paper for about 10 minutes.

2. Peel the mango. Cut the flesh from the stone into slices. dice and grind half of it. mix with 150 g sugar, vanilla sugar, quark cream, cream cheese and pudding powder. Gradually stir in 6 eggs and coconut milk. shape the remaining dough into rolls and press them against the edge of the mold as edges. Fill the quark mixture into the mold. cake approx. 1 hour Bake, possibly covering towards the end. to cool off.

3. Peel, deseed and dice the papaya. remove pomegranate seeds. mix both with the remaining mango slices and lime juice. cook the cake with it and 10g grated coconut.

lychee cream cheese minis

ingredients

for 4 pieces

50 grams of butter

100g popcron

1 tablespoon liquid honey

2 sheets of gelatin

4 tablespoons rose water

50g cream

400 g double cream cheese

60 g powdered sugar

24 lychees

preparation

1. melt butter. chop the popcron finely, add with honey and mix. place 4 dessert rings (diameter 8cm) on a plate lined with baking paper. Press the popcron mass into the rings as a base. chill for at least 30 minutes.

2. Soak the gelatine in cold water. warm rose water. melt squeezed gelatine in it. mix the cream, cream cheese and powdered sugar until smooth. mix 1 – 2 tablespoons of it with the gelatine, then stir into the remaining cream. spread on the rings. at least 4 hours refrigerate.

3. peel and pit the lychees and spread over the cheese mixture. Garnish with purple deco sugar as you like and serve.

vanilla creme chessecake waffles

ingredients

for 4 servings

350 g double cream cheese

3 eggs

2 tablespoons of sugar

pith of a vanilla bean

1/2 teaspoon baking powder

75 g almond flour

150 g mixed berries (raspberries / blueberries / currants)

preparation

1. mix cream cheese with eggs, sugar and vanilla pulp in a bowl until smooth. Mix and fold in the baking powder and almond flour. let the dough swell for about 10 minutes.

2. preheat and lightly grease a waffle iron for belgian waffles. stir the batter again, then bake 12 waffles in batches.

3. meanwhile sort the berries, wash, clean and possibly strip the currants from the panicles.

4. arrange the waffles with the berries on plates and serve dusted with powdered sugar as desired.

fruit tartlet on a date and almond base

ingredients

for 4 pieces

2 tablespoons coconut oil

75 g oatmeal

25 ground almonds

40 g grated coconut

3 soft medjool dates (pitted)

2 pinches of salt

150 g cream

2 sheets of gelatin

250 g double cream cheese

5 tablespoons powdered sugar

juice of 1 lime

2 tablespoons orange blossom water (Durra – Orangenblütenwasser ideal zum Backen und Kochen – Blütenwasser zum Aromatisieren von Süßspeisen, Backwaren und Getränken 250 ml + 25 ml Gratis im 2er Set (550 ml) : Amazon.de: Grocery)

160 g mixed berries

preparation

1. Heat the oven to 170 C. melt oil. mix with rolled oats, almonds, grated coconut, dates and salt to a sand-like consistency. the mixture should stick between your fingers, otherwise mix in the dates. place 4 dessert rings (diameter 6 cm) on a baking tray lined with baking paper. press the mass arin as a floor. cool.

2. whip the cream until stiff. Soak gelatin in cold water. Whisk together the cream cheese, sugar, lime juice and blossom water until smooth. dissolve the gelatine in a saucepan until dripping wet, mix with 3 tablespoons of cream cheese, then stir into the remaining cream cheese. fold in the cream. spread the cream – apart from 100 g – on the bases. Wash and trim the berries and chop into small pieces if necessary. Mix 40g of it into the rest of the cream. fill in the rings. chill for at least 2 hours.

3. to serve, remove the rings and garnish the tartlets with the remaining fruit.

Red wine fig almond biscuit cake

ingredients

for 10 pieces

150 g almond semolina

390 g fine sugar

6 eggs

2 teaspoons cinnamon

mark of 2 vanilla beans

2 pinches of salt

60 grams of butter

2 egg white

120 g bittersweet chocolate

300 grams of figs

1 vanilla bean

120 ml red wine

200 g preserving sugar (1:1)

600 g double cream cheese

40 ml lemon juice 1

0 sheets of gelatin

300g cream

preparation

1. Heat the oven to 180 C (convection oven 160 C). Mix the semolina, 100g sugar, eggs, cinnamon, vanilla pulp and salt until smooth. Melt butter, fold in. Beat the egg whites with 50 g sugar until stiff. chocolate shavings. first beat the egg whites and then fold the chocolate into the batter. divide the dough into 2 springform pans (each 20 cm in diameter) lined with baking paper and smooth out. bake for 15 minutes. let cool down.

Wash, clean and quarter the figs. Scratch the vanilla pod, scrape out the pulp. boil both with figs in wine. stir in the preserving sugar and simmer over a low heat until the figs are soft and the liquid has reduced by a third.

stir cream cheese with lemon juice until smooth. Soak gelatin in cold water. Whip the cream. Boil 240 g sugar with a little water while stirring to 118 degrees C (check with a candy thermometer!). Squeeze out the gelatine and dissolve in the sugar. immediately stir into the cheese mixture. fold in the cream. Place 1 base on a plate in the middle of a cake ring (diameter 21cm). cover with figs, spread on a third of the cream. 2. Spread the base and one third of the cream. dab on a third of the cream using a piping bag. chill the cake for 2 hours.

chocolate cream cheese cake

ingredients

for 10 pieces

120 g whole milk chocolate

150 g white chocolate

70 g softened butter

3 eggs

40 grams of sugar

1 packet of vanilla sugar

1 pinch of sea salt

150 g fresh cheese

half a pack of cream of tartar baking powder

30 grams of flour

1 package vanilla pudding powder

preparation

1. Butter a pan (diameter 24 cm) thoroughly. chop the chocolate separately and melt each over a water bath.

2. Cream together the butter, eggs, sugar, vanilla sugar and salt. then first stir in the cream cheese, then the baking powder, almonds, flour and finally the vanilla pudding powder. Divide the dough in half and place each in a bowl. stir the white chocolate into one half of the dough and the dark chocolate into the other half. use a spoon to alternately place light and dark blobs of dough in the greased pan. marble the dough with a fork.

3. Put the pan on the stove. lay a kitchen towel taut over the pan and use a lid to clamp it over the pan. (the kitchen towel absorbs any water droplets that may form on the lid). Bake at a low heat for about 40 minutes, depending on the pan. Serve garnished with chopped nuts and mixed berries, if desired.

mango-ricotta-popsicles

ingredients

for 10 pieces

2 mangoes

4 oatmeal biscuits (or other biscuits of your choice)

250 grams of ricotta

250 g natural yoghurt (10% fat)

2 tablespoons liquid honey

preparation

1. peel the mangoes and cut the flesh off the stone. Weigh 500g of the flesh and cut into small pieces. use the rest elsewhere. puree the mago in a food processor. divide the mixture into 10 popsicle molds.

2. crumble biscuits. mix together the ricotta, yoghurt and honey. spread the yoghurt mixture over the mango in the moulds. then sprinkle the biscuit crumbs on top. put the lid on and place the ice cream in the freezer for at least 7 hours (preferably overnight).

mokka-cashew-dessert

ingredients

for 12 pieces

135 g cashew nuts

55 g cocoa powder

50 g coconut oil

100 g maple syrup

1 pinch of salt

60 g vanilla coconut yoghurt alternative

3 tablespoons of cocoa powder

3 tablespoons of ground coffee

preparation

1. For the vegan mass, soak cashews in water overnight, then drain.

2. Melt butter and boel. stir both with cashwes, syrup, salt and yoghurt until creamy. fill 12 dessert rings (diameter 7cm) with one third of the cheese mixture, one third each. leave to harden in the freezer. mix the remaining mass with 2 tablespoons of cocoa powder. as soon as the mass is hard in the mold, pour in one-third of the cocoa mass up to two-thirds high. put in the freezer. mix the rest of the mixture with 1 tablespoon of cocoa and coffee. as soon as the cocoa layer has hardened, pour into the mould. freeze everything for 2 hours.

3. remove from the rings to serve. let thaw for 15 minutes. Possibly serve with melted chocolate, chocolate pieces and rasp.

strawberry mascarpone cake

ingredients

for 12 pieces

100 g frozen strawberries

250 g mini coconut rusks

80 grams of butter

210 grams of sugar

6 sheets of gelatin

250g mascarpone

400 g double cream cheese

100 ml coconut milk

100 grams of strawberries

preparation

1. thaw the frozen strawberries in a colander. Finely crumble 125 g rusk. Melt the butter and mix with the crumbs. line the bottom of a springform pan (diameter 24 cm) with baking paper. Press the crumb mix firmly into it as a base. chill for about 30 minutes. puree the defrosted fruit with 10 g sugar.

2. soak 2 sheets of gelatine in cold water. Mix 100g mascarpone, 200g cream cheese and 50g sugar. stir in the strawberry puree. Squeeze out 3 sheets of gelatine, melt in a saucepan and mix into the cream. Place 125 g of rusks (approx. 14 pieces) with the coconut side out and on the inside of the tin. Smooth the strawberry cream over the rusk base. chill for about 30 minutes.

3. Stir 150 g mascarpone until smooth, mix with coconut milk, 200 g cream cheese and 150 g sugar. Squeeze out 3 sheets of gelatine, melt in a saucepan, stir in 2-3 tablespoons of the cream. stir everything into the cream. Smooth out the coconut cream in the mold. chill for about 4 hours.

4. wash and clean the strawberries, cut into slices. Serve the cake garnished with it.

lychee cheese biscuit slices

ingredients

for 12 pieces

2 eggs

60 grams of sugar

1 pinch of salt

90 grams of flour

1 level teaspoon of baking powder

1 small can of lychees

3 sheets of gelatin

150 g cream

250 g double cream cheese

10 ml lime juice

preparation

1. Preheat the oven to 180 C (160 degrees C for a fan oven). Beat eggs with sugar and salt until fluffy. fold in flour mixed with baking powder. Pour the batter into a loaf pan lined with parchment paper. bake for about 15 minutes. let cool down.

2. Drain the lychees in a colander, collecting 50 ml of the juice. Cut the lychees into wedges or pieces. Soak gelatin in cold water. Whip the cream.

3. Mix cream cheese with lime juice. warm up the lychee juice. Squeeze out the gelatine and dissolve in the warm juice. then stir the juice mix thoroughly into the cream cheese.

4. lay out the cleaned loaf pan with cling film so that it overlaps. put the soil in the mold. spread the cream evenly over it. chill for at least 3 hours.

5. to serve, use the foil to lift the cake out of the pan. garnish with lychees and possibly blueberries and edible flowers.

frozen blueberry-cheesecake

ingredients

for 12 pieces

150 g butter biscuit

150g butter

50 g grated coconut

1 organic lemon

400 grams of cream

200 g cream cheese

1 glass of lemon curd (312 g)

500 g quark with yoghurt

50 grams of sugar

1 pinch of salt

250 g blueberries

preparation

1. crumble biscuits. melt butter. mix both with grated coconut. press the mass as a base in a springform pan (diameter 26 cm) lined with baking paper. cool for 15 minutes.

2. wash the lemon, dry it. rub off peel. halve the fruit. squeeze juice. Whip the cream. mix cream cheese with half of the lemon curd, quark, sugar, salt and lemon juice. fold in the cream.

3. wash the blueberries and pat dry. Stir 200 g of blueberries into the cream cheese cream, then spread evenly over the biscuit base. stir the rest of the lemon curd until smooth and gently fold it into the cream with a fork to form streaks. Freeze the cake for at least 6 hours.

4. remove the cake from the freezer at least 30 minutes before serving. remove from the mold and serve decorated with 50 g blueberries.

banana-bread

ingredients

1 stick of butter (half cup)

3 large bananas

2 large eggs

1 teaspoon vanilla extract

2 cups all purpose flour

1 cup of sugar

1 teaspoon baking soda

half teaspoon salt

half teaspoon cinnamon

preparation

preheat oven to 360 degree fahrenheit

melt butter in microwave and mash bananas in a bowl

add wet ingredients to the bananas

whisk together all dry ingrdients in a separat bowl

combine the wet and dry ingredients with a spatula

pour into a greased loaf pan and back for 45 to 55 minutes

“One Night Stand” Dessert

ingredients

½ liter of milk

3 tbsp sugar

250 g biscuits (lotus or butter biscuits)

1 bag of custard powder for cooking (vanilla flavor)

whipped cream

preparation

First, prepare the pudding according to package directions. Layer in bowls. First crumble lotus biscuits, then give pudding, a layer of lotuk biscuits on top and finally a layer of whipped cream. Decorate with cookies.

“One Night Stand” Dessert in 10 Minuten zubereitet! – Geschmackvoll

vanilla-choco-cake

ingredients

For the base:

450 ml milk

120 grams of sugar

120 g of fine semolina

For the custard cream:

550 ml milk 5 tbsp sugar

2 packs of vanilla flavored custard powder

80 grams of butter

120g whipped cream

For the chocolate icing:

220 ml whipping cream

120 g cooking chocolate

preparation

1. First prepare the soil. To do this, mix milk with sugar and semolina and cook until thick. 2. Then spread the semolina porridge on the bottom of a high baking tray lined with baking paper and chill.

3. Next, for the custard cream, mix together the milk, sugar and custard powder and cook a custard, stirring constantly. Then pour into a bowl and let cool covered with foil.

4. Now cream the butter and add the whipped cream and the cooled pudding and beat. Then spread the cream on the semolina base and smooth it out.

5. Now for the glaze, heat the whipped cream and melt the chocolate in it. Cover the cake with the glaze and refrigerate, preferably overnight. Cut into slices and enjoy.

“Ess mich doof” Kuchen in 15 Minuten ganz ohne Backen! – Geschmackvoll

apple punch cake

ingredients

For the short crust pastry:

50 grams of flour 50 g almond(s), ground (or hazelnuts)

1/2 pack vanilla sugar

1 tablespoon of sugar

1 pinch baking powder

25 grams of butter

1 tbsp water

For the second dough:

75g margarine

50 grams of sugar

1 pinch(s) of salt

2 small egg(s)

1/2 pack vanilla sugar

100 grams of flour

1 teaspoon Baking powder

1/2 apple

For the cream:

6 sheets of gelatin, white

125 ml apple – cherry – juice

1 tbsp lemon juice

1 packet of vanilla sugar

1 pinch(s) cinnamon

1/2 apple

100 g quark, low-fat

200 grams of whipped cream

For the decoration:

50 g couverture, dark chocolate

100 g marzipan – raw mass

50 g powdered sugar

preparation

Line the bottom of a springform pan (diameter 18 cm) with baking paper and preheat the oven to 200°C.

For the short crust pastry, mix the flour with the baking powder, the nuts, the sugar and the vanilla sugar. Add the butter in flakes and the water and quickly knead everything to form a smooth dough. Put this in the springform pan and shape into a base (you can also first roll out the dough and then place it in the pan). Prick the pastry base several times with a fork and bake for about 15 minutes. Then remove the edge of the springform pan and pull the short crust pastry base off the baking paper and leave to cool.

Line the bottom of the same springform pan with baking paper and reduce the temperature of the oven to 180°C.

For the batter, melt the margarine in the microwave; it should not be completely liquid. Stir in the sugar, salt and vanilla sugar. Separate the eggs and beat the whites until stiff, stir the yolks into the margarine mixture. Pour the flour and baking powder over it. Peel the apple, cut into quarters, remove the core and roughly grate the apple slices. Then pour over the flour and mix well. Finally, fold in the egg white – but you shouldn’t stir for so long here, so that the volume is retained. Pour the batter into the springform pan, smooth the surface and bake for about 30 minutes (test with a skewer at the end of the baking time). Leave the base in the tin for 10 minutes, then let it cool completely on a wire rack and then cut in half horizontally.

Melt the couverture in a water bath and spread about 1/3 of it over the shortcrust pastry base on a cake plate. Immediately place half of the sponge cake base on top and press down lightly. Place the edge of the springform pan around the bases.

For the punch cream, boil the juice with the sugar, lemon juice and cinnamon. Peel and core the second half of the apple as well, then cut into fine wedges and add to the punch. Bring to the boil again, then remove from the stovetop. Let the mixture cool down, it’s faster in a cold water bath. Soak the gelatine in cold water. When the apple punch compote has cooled, stir in the quark. Melt the gelatine (preferably in a ladle in a water bath) and stir in 3 tablespoons of the quark punch cream so that the gelatine doesn’t form strings. Then stir the gelatine mixture into the quark punch cream and set aside to cool. Whip the whipped cream until stiff and fold in when the cream begins to set.

Spread 2/3 of the cream on the first two bases (“glued” together), place the second half of the sponge base on top. Spread the remaining cream on top, smooth out and chill the cake for at least 2 hours.

Remove the cake from the cake ring. Knead the marzipan with the icing sugar and remove a small piece for the decoration. Form the remaining mass into a sausage and roll out between two sheets of baking paper to the circumference and height of the cake. Use it to turn the cake around and lightly press the marzipan on. Melt the remaining couverture again and, e.g. B. in a small freezer bag with the corner cut off, spread over the cake as a grid. Roll out the remaining marzipan and cut with cookie cutters, e.g. B. Cut out moons and stars to decorate the top of the cake.

Apfel Punsch Torte – LECKERS REZEPTE (gettastyrecipes.com)

Crumble cake with vanilla pudding

ingredients

For the dough:

1 pinch of salt

1 packet of vanilla sugar

75 grams of sugar

1 egg

250 g flour

120 g butter, soft

For the filling:

1 packet of vanilla sugar

1 pinch(s) of salt

2 packs of vanilla pudding

450 ml milk

5 tbsp sugar

1 egg

For the sprinkles: 200 g butter, cold

100 grams of sugar

300 grams of flour

1 pinch of salt

preparation

1. First preheat the oven to 185 °C. Then line the springform pan with baking paper.

2. Next for the dough, just knead all the ingredients together, shape into a ball and chill for 30 minutes.

3. Now prepare the pudding for the filling according to the instructions on the packet, but only with 450 ml milk for both packets together. Then let the pudding cool down and then beat in the egg.

4. Now knead all the ingredients for the crumble together until crumbly.

5. Finally spread the dough in the springform pan and pull up an edge of 2 to 3 cm, spread the pudding on the bottom and pour the crumbly crumbles over it. Bake in the preheated oven for about 30 to 40 minutes. Done!

Rezepte aller Art | Facebook

Vanilla cream pudding in puff pastry

ingredients

1 pack of puff pastry

600 ml milk

2 packs of vanilla flavored custard powder

2 tbsp sugar 300 ml whipped cream

2 tbsp powdered sugar

powdered sugar for sprinkling

preparation

1. First cut the purchased puff pastry into squares and bake in a preheated oven for about 15 minutes at 180 °C. Then let it cool down a bit. Then cut in half.

2. Now put the milk in a saucepan and add the sugar and custard powder. Cook to a thick pudding and leave to cool.

3. Once cool, add the whipped cream and mix. I sweetened the whipped cream with 2 tbsp powdered sugar.

4. Finally fill the pillows with cream and dust with icing sugar.

Vanillecremepudding im Blätterteig mit nur 4 Zutaten ! – 99 rezepte

chocolate hedgehog

ingredients

For the dough:

100 grams of butter

50 grams of sugar

1 pinch(s) of salt

160 grams of flour

For the filling:

1/2 liter of milk

1 packet custard powder, vanilla

2 egg yolks

250 g butter, (room temperature)

150 grams of sugar

40 grams of cocoa powder

1 cake base (biscuit base), dark

50 grams of sugar

1/2 cup/s water

For the decoration:

Almond(s) (sticks)

Powdered sugar – icing or sugar writing

Cake glaze, chocolate

preparation

Knead a smooth dough from the dough ingredients and let it rest in the fridge for 1-2 hours.

Draw a pointed oval on the cardboard and cut it out. Size as you like, you can also make different sizes, e.g. if you want to make a whole family of hedgehogs.

Roll out the dough 1/2 cm thick, place the template(s) on top and cut out. Bake the cookies at 180°C for about 9 minutes until golden. Then let it cool down.

Mix the pudding powder with a little milk according to the instructions on the package and mix with the 2 egg yolks. Boil the remaining milk with the sugar. Stir in the pudding powder and bring to the boil. Let cool and then carefully peel off the skin.

Cream the butter and stir in the pudding. Also stir in the cocoa powder.

Cut the biscuit base into cubes.

Boil the sugar with water, pour it over the biscuit cubes and leave to stand for 30 minutes. Carefully fold the cooled biscuit cubes into the buttercream. Place the cream on the biscuits in the shape of a hedgehog and chill for a good 1 hour, preferably in the refrigerator.

Put the almond sticks on the hedgehogs. Melt the chocolate fat icing and carefully dip the hedgehogs in it and leave to cool. Pipe eyes and nose on with thick powdered sugar glaze or sugar writing.

Schokoigel – 99 rezepte

Cheesecake with tangerines

ingredients

For the shortcrust pastry:

1 egg

200 g flour

100 g cold butter

1 tbsp milk

75 g sugar

1 packet vanilla sugar

1 tsp baking powder • 1 pinch of salt

For the quark mixture:

2 eggs

2 packs of vanilla pudding powder

150 g sugar

500 g low-fat quark

200 g sour cream

250 ml milk

80 ml oil

Also:

1 tin of tangerines (175g drained weight)

keep tangerine juice and water (250ml)

1 packet Clear Icing

preparation

Dough:

Put all the dough ingredients in the and 3 minutes / knead. Wrap the dough in cling film, about 30 minutes in put the fridge. Place 2/3 of the dough in a pan lined with parchment paper Press the springform pan (diam. 26cm) onto the bottom. Prick several times with a fork.

Form the remaining dough into a roll and so to the edge press to create an approx. 3cm high edge.

curd mass:

Stir the quark (sour cream) with the sugar, the egg yolks, the custard powder, in oil and milk. Beat the egg whites until stiff and fold into the quark mixture. Spread the quark mixture on the pre-baked cake base.

Place the tangerines in a colander and drain well. Catch the juice. Distribute the tangerines on the quark mixture and the cake. Bake for another 60 minutes at 170°.

Take out and let cool down. The cake glaze powder with the tangerine juice in a saucepan mix and bring to a boil while stirring. Spread on the cake and let set.

APPLE SPECULATIUS MUFFINS

ingredients

200 g flour type 405

1 pack of baking powder

3 egg(s)

1 packet of vanilla sugar

150 grams of sugar

140ml oil

65 ml milk

1 shot of rum

1 tsp cinnamon

8 Speculates

2 apples

preparation

First, sift the flour and baking powder into a bowl. Then add the remaining ingredients except for the apples and biscuits and mix well. I use the blender for this, but a large spoon will do the job too. Peel the apples and cut into small pieces. Crumble the speculoos in a freezer bag. Then fold everything into the batter. Line the muffin tin with the liners and fill in the batter. I always use 2 tablespoons, which works quite well. Bake the muffins in a preheated oven at 180 degrees top/bottom heat for 20-25 minutes.

yoghurt cake with apples

ingredients

300 grams of flour

250 g natural yoghurt (0.1%)

2 eggs

2 tablespoons apple cider vinegar

1 tablespoon of sweetener

20 ml oil

1 packet of vanilla sugar

2 teaspoons aroma (lemon zest)

1 packet of baking powder

1 teaspoon baking soda

20 ml vanilla syrup 7 apples

preparation

1. separate the eggs and beat the egg whites until stiff

2. then make the dough from all the ingredients, including the egg yolk, and finally fold in the egg white

3. peel the apples, cut into pieces and fold in

5. Spread everything on a baking tray and bake at 180C for 45 minutes to 1 hour

Joghurtkuchen mit Äpfeln so köstlich, dass er auf der Zunge schmilzt! – Kochen Mit Uns

Quark caps

ingredients

° 60 grams of sugar

° 450 grams of flour

° 250 grams of cottage cheese

° 220 ml lukewarm milk

° a bit of salt

° 70 grams of butter

° 1 cube of fresh yeast

° 2-3 drops of bitter almond flavor

° Rapeseed oil for frying

° 1 packet of vanilla sugar

° Powdered sugar for sprinkling

preparation

1. First we put the flour in a bowl and make a hole in the middle. Then mix the milk with the butter until melted.

2. Now crumble the yeast into the well, add a pinch of milk mixture and stir in the sugar with a spoon. Cover the mixture with some flour and let it rest for a few minutes.

3. Now stir the remaining ingredients until the dough comes out of the rim of the bowl and let the dough rest in a warm place for 30 to 40 minutes until it has doubled in size.

4. Now knead the dough again and roll out approx. 1.5 cm. Finally, we cut the dough into small squares and cook it in small portions in a saucepan with hot fat. Sprinkle with powdered sugar and enjoy! It tastes better warm!

Quark-Mutzen -besser wie beim Bäcker ! (homeremediesformoms.com)

Puff pastry roll filled with vanilla cream

ingredients

° 2 packs of organic puff pastry

°300 ml whipped cream

°A packet of vanilla sugar

° 1 pack of fixing cream

°50 g powdered sugar

°150g vanilla pudding

°2 tablespoons of powdered sugar

° 1 tsp butter for the moulds

° 1 piece of egg yolk

° 2 tablespoons of milk

preparation

726 / 5.000

Übersetzungsergebnisse

1. Roll up the puff pastry and cut lengthwise into 8 slices. Grease the foam molds with butter and wrap a piece of puff pastry around each one.

2. Whisk the egg yolk with the milk and brush the pancake mixture with it. Bake the foam rolls in a preheated oven at 200°C top/bottom for 16 minutes until lightly browned. Take it out of the tube, let it cool down and pull the rollers. Do the same with the second puff pastry.

3. Add the whipped cream with vanilla sugar and cream tonic, sugar and cold dessert (without a whisk) and mix gently.

4. Put this cream in a piping bag with a star nozzle and fill it with cold wafer rolls. Sprinkle powdered sugar.

Rolle gefüllt bei Vanillecreme! (homeremediesformoms.com)

BUTTERMILK SWEET CAKE WITH MANDARINES

ingredients

° some water

° Sprinkle powdered sugar

° Fat for the shape

° 200 grams of sugar

° 1 packet of vanilla sugar

° Half a pack of baking soda

° 1 can of tangerines

° 4 eggs

° 220 grams of butter

° 60 ml milk

° 350-400 grams of flour

° Breadcrumbs for mold

preparation

1. First beat the butter until foamy, then add the eggs one after the other. Then mix the vanilla sugar with the sugar and stir in the quark. Drip all late into the butter and egg mixture. Mix the baking powder and flour and mix into the mixture.

2. Now separate the tangerines from the juice, collect the juice, mix the juice in a large mug with mineral water and gradually add to the dough, stirring and folding the tangerines.

3. Then grease the baking pan, sprinkle with breadcrumbs, pour in the dough and smooth it out. In a well preheated oven at 185°C approx. Bake for 50 minutes, covered with parchment paper so they don’t get too brown.

4 . Sprinkle with icing sugar at the end after cooling . Of course, if you want, you can also put chocolate cream on top.

BUTTERMILCH RÜHRKUCHEN MIT MANDARINEN , SUPER LECKER ! (homeremediesformoms.com)

Orange ring cake

ingredients

225g butter

225 grams of sugar

1 packet of vanilla sugar

5 egg(s)

400 grams of flour

1 pt. baking powder

200 ml orange juice, freshly squeezed

1 pt. aroma (finesse orange aroma)

300 g orange(s), diced

preparation

Cream the butter with the sifted sugar, vanilla sugar and orange flavoring.

Gradually stir in the egg yolks. Mix flour with baking powder, sieve and stir into the yolk mixture alternately with the orange juice.

Beat the egg whites and mix into the batter.

Mix the orange pieces into the batter.

Pour the dough into a greased, floured Gugelhupf tin and bake in a preheated oven at 180 °C for approx. 60 minutes. Let the Gugelhupf cool down and sprinkle with icing sugar.

Orangen Gugelhupf, zum verlieben lecker – Beste Essen (beste-essen.com)

apple cinnamon rolls

ingredients

for the dough

200 grams of butter

170 ml milk

3 tablespoons natural yoghurt

70 grams of sugar

1 egg

salt

dry yeast

1 packet of baking powder

650 grams of flour

for covering

120g butter

4 apples

1 packet of vanilla sugar

for decoration

sugar at will

15 g cinnamon

preparation

1. First prepare a yeast dough for the apple snails. to do this, take about 1 teaspoon of the sugar and dissolve it together with the yeast in lukewarm milk. now mix the butter with the sugar and the salt, add the egg and mix in the yoghurt.

2. now mix the flour with the baking powder and knead in alternately with the yeast-milk. knead the dough again with your hands until it is smooth and supple and then let it rest in a bowl, covered, in a warm place for about 50 minutes.

3. now wash the apples, peel, core and cut into small cubes. roll out the dough with a rolling pin. preheat the oven to 200 degrees celsius.

4. then melt the butter and spread it over the dough. the rest of the butter is used later for decoration. then spread the diced apples on the dough and sprinkle evenly with the vanilla sugar.. next roll up the dough lengthwise and then cut into slices approx. 3cm thick.

5. finally place the slices on the baking sheet with some spacing between them and bake for about 15 to 20 minutes.

Apfelschnecken mit Zimtzucker wie aus der Bäckerei – Kochen Mit Uns

APPLE CINNAMON NUT PIE

ingredients

180 g butter soft

180 grams of sugar

3 egg(s)

180 grams of flour

1/2 pack baking powder

1 tbsp cinnamon

80 g walnuts, hazelnuts or almonds, chopped or ground

3 large apples

powdered sugar

lemon juice

preparation

Wash the apples, peel, remove the core and cut the flesh into cubes, sprinkle with a little lemon juice. Cream the butter with the sugar, then mix in the eggs one at a time. Mix the flour with cinnamon and baking powder and stir into the egg mixture. Stir in the apples and nuts and spread the batter into a 24 cm springform pan (lined with baking paper) or a loaf pan (greased and floured). Bake at 180 degrees top and bottom heat for 50-60 minutes until golden brown. (In an oven with a microwave: 170 degrees top and bottom heat plus 180 watt microwave, baking time 25-30 minutes) Let the cake cool down and dust with icing sugar just before serving. The cake is moist and not too sweet. The ingredients can be varied as you like: instead of cinnamon you can use gingerbread or speculoos spice, almonds or hazelnuts instead of walnuts, chopped for more bite or ground if you need something quick.

geschmackvoll – APFEL ZIMT NUSS KUCHEN – Geschmackvoll

Tangerines – quark – slices

ingredients

3 egg(s)

3 tablespoons water, hot

150 grams of sugar 1 packet of vanilla sugar

100 grams of flour

1 teaspoon level baking powder

50 g cornstarch

For the filling:

2 tin(s) mandarine(s) per 175 g drained weight

100 ml juice (tangerine juice, can)

6 sheets of gelatin, white

500 g cottage cheese

150 grams of sugar

1 packet of vanilla sugar

1 lemon(s), unwaxed, the grated zest and 2 tbsp juice from it

200 ml whipping cream, chilled

preparation

Preheat the oven to 200°C bottom/top heat (hot air: 180°C). For the sponge cake, beat the eggs and hot water for 1 minute until fluffy. Mix the sugar with the vanilla sugar, pour in within a minute and beat for a further 2 minutes. Mix the flour with baking powder and cornstarch, add and stir in briefly. Spread the dough on a baking tray or springform pan lined with baking paper. Put in the hot oven and bake for about 10 minutes.

Let the biscuit base cool down. Divide the sponge cake baked on the baking tray vertically, and divide the sponge cake baked in the springform pan horizontally. For the filling, drain the tangerines in a sieve, catch the juice and measure out 100 ml. Soften the gelatin according to package directions. Mix the quark with the sugar, vanilla sugar, lemon zest and lemon juice. Heat the measured tangerine juice, squeeze out the gelatine and dissolve in it while stirring. First stir about 4 tablespoons of the quark mixture into the dissolved gelatine, then stir in the rest of the quark mixture.

Whip the chilled cream until stiff. As soon as the quark mass begins to thicken, fold in the cream together with the tangerines. Spread the filling on one of the biscuit halves and then cover with the other half. Chill the cake for about 2 hours before serving.

Before serving, dust the pastries with icing sugar and divide into slices.

Mandarinen – Quark – Schnitten – LECKERS REZEPTE (gettastyrecipes.com)

tear cake

ingredients

For the dough:

200 grams of flour

100 grams of sugar

70 grams of butter

1 egg

1 teaspoon Baking powder

For covering:

500 g cottage cheese

150 grams of sugar

1 packet of vanilla sugar

1 packet vanilla pudding powder

1 egg

2 egg yolks

250 ml cream

250ml milk

150ml oil

For the icing:

2 egg whites

6 tablespoons powdered sugar

preparation

Make a dough out of the dough ingredients. Line the bottom of a 26 cm springform pan with baking paper and grease the edges.

Roll out the dough, put it in the springform pan and press the dough up along the form.

It is best to preheat the oven to 175°C, top/bottom heat.

Gently stir the quark until creamy. Then gradually add all the other ingredients for the topping and mix well. Pour the very liquid mixture into the springform pan and bake the cake for 70 minutes.

Meanwhile, beat the egg whites with the powdered sugar until stiff. After 70 minutes, take the cake out of the oven and spread the egg whites about 1cm thick on the topping.

Bake again at the same heat for 10 minutes. Take the cake out, let it cool down a bit and carefully loosen the springform pan.

If everything went well, tears should form on the egg white frosting as it cools, but it tastes good without it.

Tränenkuchen – diese Fehler machen fast alle – Geschmackvoll

Streusel pastry filled with cream pudding

ingredients

•½ point yeast, fresh (approx. 21 g)

•30 grams of butter

•⅛ L water, lukewarm

•250 g flour

•50 grams of sugar

•¼ tsp salt

For the sprinkles:

•½ point baking powder

•1 egg yolk

•½ lemon(s), the juice

•125 grams of butter

•125 grams of sugar

•½ point vanilla sugar

•250 g flour

For the filling:

•1 cup cream, whipped until stiff

•1 point cake glaze, red

•1 pt. pudding powder, vanilla, to mix cold

•Powdered sugar

preparation

First, put flour in a bowl. Make space in it, then add the yeast, sugar and a little lukewarm liquid (water) and cover with flour. let the whole thing rise closed in a warm place for about a quarter of an hour.

Then knead and add the rest of the ingredients and knead vigorously and leave to rest for another half hour.

In the meantime, knead the ingredients for the crumble well together so that crumbles are formed ( with your hands) Next, divide the dough into 8 to 10 pieces.

Now shape them into balls and roll them out flat to about 1cm thick. Place them on a baking sheet lined with parchment paper and top them with crumbles. Now put it in the oven and bake it in an oven preheated to 201°C for approx. 15 to 20 minutes. Don’t forget: Please pay attention to the degree of browning!! These crumble rolls should only be golden yellow to max. simply golden brown!!!!

At the same time, prepare the pudding according to the instructions on the package and then fold in the whipped cream. Drain the cherries (please catch the juice!).

Now make the cake glaze according to the instructions on the package with the collected cherry juice (please only use the amount of juice specified).

Finally, the crumble rolls have cooled down and are cut lengthways. It is best to fill the pudding mixture into a piping bag and put a pudding ring on the lower part of the bun. Then put some cherries and the cake glaze in the middle. Finally, put the lid on the bun and finally sift a little powdered sugar over it.

Streuselteilchen gefüllt mit Sahnepudding (4line.art)

Apple Walnut Cake

ingredients

For the dough:

•150 grams of sugar

•200 grams of butter

•300 grams of flour

•1 egg(s)

•1 teaspoon Baking powder

•1 packet vanilla sugar

•1 tbsp milk

For the topping:

•1 kg of apples

•100 grams of walnuts

•1 packet vanilla sugar

•5 tsp water, or white wine

•4 tablespoons of sugar

preparation

First, peel and chop the apples. Roughly chop the walnuts and put them in a saucepan with the apples. Mix in the vanilla sugar and sugar, as well as water or white wine. Simmer until the apples are soft. Let cool down.

Dough: Now prepare a shortcrust pastry from the sugar, butter, egg, baking powder, flour, vanilla sugar and milk. Next, line the bottom and sides of a springform pan with 2/3 of the batter. Finally, add the apple_walnut_mass and distribute evenly.

Finally, put the rest of the dough on top as crumbles and bake on the middle rack at 201°C for about 25 to 30 minutes.

Apfel Walnuss Kuchen (4line.art)

EGG LIQUEUR – CHEES CAKE

ingredients

for 12 pieces

1 kg cream quark (sour cream)

150 ml eggnog

5 eggs (M)

200 grams of sugar

3 packets of vanilla sugar

80 grams of flour

preparation

1. Mix quark (sour cream) and 100 ml eggnog.

2. Separate eggs.

3. Beat the egg whites until stiff, sprinkle in 100 g sugar and 2 sachets of vanilla sugar. Continue beating until the sugar has dissolved.

4. Beat the egg yolks and 100 g sugar until light and creamy. Stir in the quark mixture.

5. First fold the flour, then the beaten egg whites into the quark cream.

6. Pour the quark mixture into a greased springform pan (24 cm ø) sprinkled with sugar and bake in the preheated oven (electric stove: 160 °C, fan: 140 °C, gas: level 2) for approx. 75 minutes.

7. Allow to cool in the switched-off oven for approx. 30 minutes. Take the cake out of the mold and let it cool down.

geschmackvoll – EIERLIKÖR-KÄSEKUCHEN OHNE BODEN – Geschmackvoll

BUCHTELN WITH APRICOT FILLING AND VANILLA SAUCE

ingredients

for 12 – 14 pieces

2 eggs

400 grams of flour

1 packet of vanilla sugar

25 grams of yeast

1 pinch of salt

40 grams of sugar

1 tbsp rum

120ml milk

jam as desired (in our case here: apricot jam)

2 tablespoons butter (cut at room temperature) + melted butter for brushing

preparation

1. Mix the yeast with the sugar and 1 teaspoon flour of the lukewarm milk.

2. “Dampfl” (pre-dough) covered and allowed to rise at about 35° C for 20 minutes.

3. Meanwhile, cut the butter…set aside…in a bowl, add the eggs, vanilla sugar, salt and rum. Then sift in the flour and mix in.

4. Finally, add the “Dampfl” (pre-dough) and work everything in well. Add the butter only when everything is well combined. Now knead the dough for 10 minutes.

5. Then let rise for 40 minutes.

6. Roll out the dough thickly, cut out circles, fill them with jam and seal tightly.

7. Layer the buns, seam side down, side by side in a buttered dish and brush each one all over with melted butter.

8. Cover with a cloth and let rise in a warm place for about 15-20 minutes.

9. Place in the oven preheated to 180°C and bake for about 25-30 minutes.

10. Remove from the oven and allow to cool slightly, then turn out and serve while still warm (possibly with vanilla sauce).

BUCHTELN MIT APRIKOSENFÜLLUNG UND VANILLESOSSE – SUPER LEICHT – Geschmackvoll

cotton cake

ingredients

For the dough: (1 cup = 250 ml)

2 eggs

1 cup of milk

2 cups flour

1/2 cup melted butter

1 packet of baking powder

1 cup powdered sugar

For covering:

1/2 cup sugar

1/2 cup grated coconut

2 packs vanilla pudding powder

850 ml milk

preparation

1. First, beat the eggs and sugar until fluffy, add the melted butter and finally fold in the sifted flour and baking powder.

2. Now transfer the batter to a buttered baking sheet or high-sided casserole dish and sprinkle with a coconut-sugar mixture.

3. Bake in a preheated oven at 180 °C for approx. 20 to 25 minutes. Don’t let it out of your sight, because it mustn’t get too brown.

4. Next, cook the vanilla pudding with milk and 1/2 sugar according to package instructions and add grated coconut. Stir in everything, then allow to cool slightly.

5. Pour the pudding over the cake and leave to cool. Sprinkle with grated coconut. Enjoy!

Wattekuchen mit Suchtpotential, backe ich mindestens zweimal im Monat! – Geschmackvoll

Pancho Cake with cherries and pine-apple

ingredients

for the cake base: Eggs – 6 pieces

Sugar – 200g

salt – 1 g

Mix for 8-10 minutes

milk – 120 ml

Vegetable oil – 80 g

Flour – 200 g

Cocoa – 40 g

Baking powder – 10 g

Sheet diameter 32 x 39 cm

IN THE OVEN 180 °C/20 MIN

for the cream: Whipped cream – 400 ml

Powdered sugar – 130 g

sour cream – 300 g

for the filling:

Cherries – 200 g

Pineapple – 200g

roasted walnuts – 70 g

IN THE FRIDGE 6-8 H

for decoration:

Whipped cream – 200 ml

Powdered sugar – 30 g

melted chocolate – 60 g

walnuts – 50 g

https://www.facebook.com/page/110645573838856/search/?q=pancho

Puff pastry sticks with vanilla pudding

ingredients

For the pastries

2 packs of puff pastry (from the refrigerated section)

150 g curd cheese

1 tbsp vanilla pudding powder (approx. 10g)

1-2 tbsp sugar

1 splash of fresh lemon juice

1 pc. egg yolk

Jam (e.g. strawberry) to taste

For Covering the dough

1 pc. egg yolk

1 shot of milk

To decorate

Powdered sugar if you like

preparation

1. First line 1-2 baking trays with baking paper for the sweet puff pastry sticks and preheat the oven to approx. 200 – 210 °C top/bottom heat. Then put the curd, the vanilla pudding powder, the sugar, the lemon juice and the egg yolk in a bowl and stir together.

2. Now spread out the puff pastry on the work surface. Next, evenly spread the quark cream on one puff pastry and spread jam on the other as you like. Now turn the jam puff pastry with the coated side onto the quark puff pastry and press down lightly.

Blätterteig Stangerl mit Vanillepudding, schmecken Gigantisch! – Geschmackvoll

Vanilla crescent tart with a fine touch of orange

ingredients

shortcrust pastry:

250 g flour

200 grams of butter

80 grams of sugar

2 packets of vanilla sugar

100 g almonds, ground

topping:

500ml milk

1 tablespoon of sugar

1 packet vanilla pudding powder

1 packet bourbon vanilla sugar

** 50 g powdered sugar

70 grams of mascarpone

200 ml cream

3 pack cream stiffeners

filling:

250 grams of carrots

90 grams of sugar

2 eggs

80 ml oil, tasteless

100 g almonds, ground

70 g orange peel

1/2 level teaspoon of cinnamon

1/2 tsp baking powder

a few pots of orange extract

** 1 tsp lemon juice

preparation: shortcrust pastry

Knead all the ingredients quickly into a smooth dough. Wrap in foil and place in a cool place for about 1 hour. Don’t put it in the fridge, otherwise the dough will become too hard. In the meantime, preheat the oven to 175° C top and bottom heat. Take approx. 450 g of the shortcrust pastry and roll out between 2 sheets of baking paper. Line a properly greased 28cm tart pan (I would **prefer a pan with a lifting base!) with the dough. Form the rest of the dough into croissants. Cover the mold with a sheet of baking paper and fill with dried legumes or blind baking balls **. Blind bake for about 15 minutes.

Remove from the oven and let rest for about 3-5 minutes. During this time you can start filling. Then remove the balls or legumes from the mold and then carefully remove the baking paper from the shortcrust pastry. Turn the oven down to 160°C.

Preparation: filling

Grate the carrots and chop the orange peel a little finer. Beat eggs with sugar, then stir in oil, cinnamon, orange extract, lemon juice and orange peel. Place the remaining ingredients in a bowl and mix well with a wooden spoon. Spread on the pre-baked shortcrust pastry and bake for about 30-35 minutes. Let cool down. After removing the vanilla crescent tart, the crescents can be baked for about 10-15 minutes. Wait 2 minutes after baking, then roll in a little powdered sugar and vanilla sugar mixture. During the cooling time, the pudding for the topping can be prepared.

Preparation: topping

Bring 400 ml of the milk to a boil in a saucepan. In the meantime, whisk the remaining milk with the custard powder and 1 tablespoon of the sugar in a cup. Add to the boiling milk and bring to the boil again. Then pour into a bowl and cover airtight with cling film. Leave to cool completely. Whip the cream with boubon vanilla sugar and 1 pack of cream stabilizer until stiff. Mix the mascarpone with the hand mixer on the lowest setting until smooth. Mix the pudding in the cooling bowl until smooth. Now add the pudding to the mascarpone and mix in very slowly and only for as long as necessary at the lowest level. Scatter 2 packs of whipped cream over this mixture and carefully fold in the whipped cream. Spread over the filling and smooth out. Chill the vanilla crescent tart for at least 3 hours or overnight. Decorate with orange slices and vanilla crescents.

Vanillekipferl-Tarte mit feiner Orangennote – Zungenzirkus

Ultra creamy cheesecake

ingredients

For the dough

140 g Crushed oatmeal or biscuits

60 g ground walnuts

120 grams of butter

20 grams of honey

For the filling

600 g cottage cheese

270 grams of cream cheese

40 grams of honey

1 egg

1 tbsp vanilla flavored custard powder

For the glaze

150g white chocolate

20 g cooking chocolate

30 g coconut fat

preparation

1. Mix the ingredients for the base together and distribute in a cake tin lined with baking paper.

2. Then spread the dough evenly over the entire base and the edges and bake in the preheated oven at 180 °C for approx. 8 – 10 minutes.

3. Next, mix the quark with the cream cheese until smooth and gradually stir in the egg, honey and custard powder.

4. Then, after baking, allow to cool for at least 30 minutes in the slightly open oven. For the icing, melt the chocolate with coconut oil and cover the cooled cheesecake with it. Best to refrigerate overnight.

Ultracremiger Käsekuchen mit Suchtfaktor 10! – REZEPTE UND BACKEN

Cottage cheese snowcake with vanilla pudding

ingredients

Dough:

1 egg

220 grams of flour

Half pack of baking powder

100 grams of butter

85 grams of sugar

Filling:

250 g sour cream

120 grams of sugar

3 egg yolks

1 packet of vanilla sugar

200 ml milk (whole milk)

450 g low-fat quark

1 package vanilla pudding powder, for cooking

some oil

Meringue topping:

3 eggs, including the egg white

40 grams of sugar

preparation

First preheat the oven to 180 °C O/U.

1. Knead the sugar, egg, flour, butter and baking powder into a dough and press into a 26 cm springform pan, pulling up the edge.

2. Mix all the ingredients for the filling and pour onto the dough. Then bake for 50 minutes.

3. Finally, beat 3 egg whites with 40 g sugar until stiff, put the meringue on top of the cake and bake for another 10 minutes.

Quark Schneekuchen mit Vanillepudding – Geschmackvoll

Cheesecake muffins filled with vanilla pudding

ingredients

1 pack vanilla pudding powder

3 eggs

650 g low-fat quark

raisins if you like

1 lemon juice and zest

1 packet of vanilla sugar

120 grams of sugar

some powdered sugar

preparation

1. First, preheat the oven to 170°C (350°F) and place the paper cups in the wells of the muffin pan.

2. Now wash the lemon and squeeze out the juice, set aside. Then beat the 3 eggs together with 120 g sugar and the vanilla sugar until fluffy. Then add 650g quark, the vanilla pudding powder, the grated zest and the juice of the lemon.

3. Slowly fold everything well into the egg and sugar mixture and add a few more raisins (or chocolate) if necessary. Now use a tablespoon to pour the finished mixture into the muffin cups up to the edge and bake on the lowest shelf of the oven for a maximum of 20 to 30 minutes to bake.

4 Finally, before serving, dust with icing sugar.

(3) Easy rezepte | Facebook

yogurt cherry pie

ingredients

1 jar of cherries (720 ml)

270 g butter, soft

180 grams of sugar

1 packet of vanilla sugar

1 pinch of salt

4 eggs

420 grams of flour

1 packet of baking powder

200 g yoghurt (3.5%)

preparation

1. First drain the cherries, catching the juice and cream the butter, sugar, vanilla sugar and salt.

2. Now gradually stir in the eggs and mix in the flour and baking powder and stir in alternately with 150 g of yoghurt.

3. Next fold in the cherries. Then put the dough in a greased bowl / springform pan sprinkled with breadcrumbs and smooth it out.

4. Now bake in the preheated oven (electric stove: 175°C / circulating air: 150°C) for approx. 1 hour. Then let it rest in the mold for about 10 minutes and dust with powdered sugar.

Megaleckerer Joghurt Kirschkuchen in 5 Minuten zubereitet! – REZEPTE UND BACKEN

Crescent donuts

INGREDIENTS

• 1 egg

• 1 tsp vanilla sugar

• orange zest

• 1/2 salt

• 1 tbsp sugar

• 1 tbsp vegetable oil

• 8g yeast

• 7g baking powder

• 150ml / 5.3oz warm water

• 100g / 0.7 cup semolina

• 250g / 1.7 cup flour

• cooking oil

• sugar

preparation

  1. Dissolve yeast and sugar in warm water. Add flour and let rise for 10 minutes.
  2. Add all remaining ingredients and knead the dough.
  3. Roll the cake. Cut donuts. Let rise.
  4. Fry in plenty of oil. Sprinkle the finished donuts with sugar.
Crescent donuts: you won’t be able to stop at one! (cookist.com)

sweet steamed noodle with vanilla

ingredients

for the dough:

450 grams of flour

1 packet of dry yeast

40 grams of sugar

a quarter liter of milk

half a teaspoon of salt

70 g melted butter

1 egg

for the pan:

120g butter

an eighth liter of milk

100 – 140 g of sugar

preparation

1. dissolve the yeast with the sugar; then mix all the ingredients well and then leave the yeast dough to rise in a warm place for at least an hour or more.

2. now form the dough into a roll as thick as your fist (diameter approx. 7cm), cut off approx. 9 parts of the same size and form into round dumplings. then flatten it a bit and let it rise again.

3. next, put the sugar (100 to 150g), some butter and the 125 ml milk in a pan with a high rim and a lid. now place the pieces of dough in it and cook at medium heat for about 30 minutes until the liquid has completely evaporated.

important: the lid must never be lifted, otherwise the steamed noodles will collapse

This goes best with vanilla sauce or apple sauce.

Süße Dampfnudeln mit Vanille – Kochen Mit Uns

Christmas Quark Gugelhupf

ingredients

for the dough:

3 eggs

120 grams of sugar

50 ml oil

cinnamon powder

2 tablespoons cocoa powder

100ml milk

300 grams of flour

1 packet of baking powder

for the quark filling:

450 g cottage cheese

4 tablespoons of sugar

1 packet of vanilla sugar 1 packet of vanilla flavored

custard powder

100 ml milk

preparation

1. First of all, put all the ingredients for the quark filling in a bowl and stir together. for the batter, beat whole eggs and sugar until foamy.

2. now gradually add the oil and milk and finally carefully fold in the flour mixed with cocoa and baking powder.

3. next, place the dough in layers in a greased and floured baking pan, then add half of the quark filling, then the dough, the rest of the filling and finally the rest of the dough.

4. now bake in the preheated oven for 10 minutes at 210 degrees C, then reduce the temperature to 160 degrees C (for 30 minutes) and finish baking the Bundt cake.

Weihnachtlicher Quark Gugelhupf in 10 Minuten zubereitet! – Kochen Mit Uns

FILLED PUDDING APPLE PIE

ingredients

2 egg(s)

100 grams of butter

2 packets of vanilla sugar

60 grams of sugar

150 grams of flour

1 pack of baking powder

1 kg apples, peeled, diced

4 cups sweet cream

1 packet pudding powder (cream flavor)

150 grams of sugar some almond(s), chopped

preparation

For the dough, mix the two eggs with the butter, vanilla sugar, 60 g sugar, flour and baking powder and knead. Then put the finished dough in the greased springform pan, spread it out and pull up the edge. For the filling, you cook a cream pudding according to the instructions on the back of the packaging, but use the sweet cream and a total of 150 g of sugar instead of the milk. Remove the finished, still warm pudding from the hob and stir in the diced apples. Pour this mixture into the springform pan lined with the batter and sprinkle with chopped almonds to taste. Bake the whole thing at 150°C for 1 hour.

geschmackvoll – GEFÜLLTER PUDDING APFELKUCHEN – Geschmackvoll

Stracciatella cherry cake with chocolate biscuit and cream

ingredients

For the biscuit:

4 eggs

1 pinch of salt

165 grams of sugar

190 grams of flour

20 grams of cocoa

2 teaspoons of baking soda

For the filling:

900 grams of cream

3 packs of cream stiffeners

80 grams of sugar

100 g chocolate sprinkles

1 glass of cherries

For the icing:

250 ml cherry juice

1 pack of cake glaze

approx. 100 g chocolate sprinkles for the edge

preparation

For the sponge cake, beat the eggs with the salt. Sprinkle in the sugar and continue beating for 10-15 minutes. Then add vanilla extract. Mix the dry ingredients together and sift into the egg mixture. Fold in carefully with a spatula. Fill the dough into a baking pan (25/26 cm diameter) and bake at 180 top/bottom heat for 35-40 minutes. Then allow to cool thoroughly, cut in half horizontally and place a cake ring under the bottom layer. Drain the cherries, collect the juice and spread the cherries over the base. Leave 1 cm free around the edge.

For the filling, whip the cream with the cream stiffener and the sugar until stiff. Fold in the chocolate sprinkles. Distribute approx. 2/3 of it in the shape of a dome on the cake base. Put the second layer on top and cover with the remaining cream and smooth out. Chill the cake. For the icing, boil the juice with the icing, allow to cool slightly and then carefully pour onto the cake. Chill for 2 hours. Press the sprinkles on the edge and on top of the edge of the cake.

Stracciatella Kirschtorte – Einfach Nur Lecker

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