Cheese cake with berries

Fresh, easy, teasty, …. you’ll love it!
But you’ll have to meke it a day before.

Ingredients:

Dough:

  • 300g wholegrain Leibnitz biscuits
  • 110g of butter

Cheese stuffing:

  • 600g of cream cheese ( or ordinary cheese spread )
  • 520g of plain cottage
  • 300g of white sugar
  • 400 g of sour cream
  • 4 eggs

Berrie stuffing:

  • 100g of frozen mixed berries
  • 1 small bag of gelatine
  • 10g of vanilla sugar

Directions:

  1. Crush Leibnitz biscuits.
  2. Add melted butter and mix it well together.
  3. Add dough in baking tin and format as a pie dough ( with a high edge at the and ).
    The dough may be slighty crushed, but that is ok.
  4. Put it into refrigerator for at least 30 minutes.
  5. Now you can do cheese stuffing: mix cream cheese, sugar, cottage and sour cream together. At the and add and mix eggs ( one by one ).
  6. Then you can do berrie stuffing: Add berries into a smaller dish and slowly heat.
    Add sugar and after when water evaporates add gelatine ( follow the instructions on cover ).
  7. Now add in dough ½ cheese stuffing then add berrie stuffing and finished with cheese stuffing.
  8. Bake cheese cake at 160°C for 15 minutes.
  9. After cake is cooled in room temperature give it into refrigerator and leave it there over night.

 

Sacher cake

Is chocolate cake invented by Franz Sacher in 1832.

Ingredients:

Dough:

  • 130 g of butter
  • 130 g of dark chocolate ( 70% of cacao )
  • 100 g of powdered sugar
  • 6 eggs
  • 80 g of white sugar
  • 130 g of white flour
  • apricot marmalade ( one big glass – 500g )
  • 0’2 dcl of rum

Icing:

  • 150 g of chocolate
  • 75 grams  of coconut shortening ( or butter )

Directions:

Dough:

  1. Preheat the oven to 200°C.
  2. Melt chocolate and butter in a double boiler over hot water.
  3. Remove it from heat and let the mass cool off and add rum.
  4. Add the powdered sugar and the egg yolks little by little while carefully stirring.
  5. Beat the egg whites and add the white sugar. Mix into the batter and add the flour gradually while constantly stirring.
  6. Pour batter into a greased spring form pan. Bake at 180°C for 50 to 60 minutes.
  7. Allow the cake to cool completely before removing from pan and before icing.
  8. Once cool remove the cake from pan then slice horizontally.
  9. Warm the apricot jame and insert a filling of warm pureed jam between the layers.

Icing:

  1. Melt chocolate and coconut shortening in a double boiler over hot water and cover the top and sides of the cake with the warm (not hot) icing.

Raffaello cake

If you love raffaello, then this is a perfect cake for you.

Ingredients:

  • Coconut flour
  • Almond flakes
  • Apricot compote

Dough:

  • 10 dkg of Coconut flour
  • 10 dkg of white flour
  • 10 dkg of white sugar
  • 6 whites

Cream:

  • 6 yolks
  • 10 dkg of white sugar
  • 4 big spoons of flour
  • 1 vanilla sugar
  • 3 dl of milk
  • 20 dkg of butter

Directions:

  1. Mix all ingredient for dough together and pour it into a greased and  floured baking tin ( or cake model ) or covered with parchment paper.
  2. Bake for 15 – 20 minutes at 180°C. Meanwhile, prepare the cream.
  3. Mix together Yolks, sugar, flour and vanilla and pour it into milk. When the milk boils put it in margarine and stir for some time.
  4. When it is being made, we mix cream with blender.
  5. We put baked dough in half and moistened both of the half’s with liquid from apricot compote, then spread both half’s with cream and add sliced apricots.
  6. Put the half’s together and spread it with cream and coconut flour.
  7. Put cake in the fridge for some time and then decorate the cake as you wish.

Cherry cake

Very fresh and delicious,you will love it !

Ingredients:

  • 250 g of Albert biscuits
  • 200 g of butter
  • 100 g of chocolate with hazelnuts
  • 80 g of ground hazelnuts

Filling:

  • 2 packages of vanilla pudding
  • 20 g of cornstarch
  • 5 dl of milk
  • 80 g of brown sugar
  • 2.5 dl of double cream
  • 200 g of mashed cottage cheese
  • ½ kg of cherries ( without stone and halved)
Decoration:
  • 100 g roasted and cracked hazelnuts
  • 20 g  of cherries (whole)
  • 0.03 dl of cherry liqueur
  • 10 g of dark chocolate

Directions:

  1. Melt butter and add crumbled chocolate with hazelnuts, ground Albert biscuits and ground hazelnuts.
  2. Mix all together good and saddle the mass into the model for a cake (diameter 25 cm).
  3. Put it in a refrigerator for about an hour.
  4. Mix together 1dl of milk, vanilla pudding and cornstarch. Boil the milk with sugar and slowly add vanilla pudding with cornstarch. Mix it for so long until you get thick mass.
  5. Wait that mass cool off a bit and than add cottage cheese, beat double cream and cherries.
  6. Coat the dough with stuffing and put all together in refrigerator for four hours.
  7. For decoration melted chocolate and add cherry liquor, than dip cherries into chocolate and decorate cake with them. For last, sprinkle the cake with roasted hazelnuts.
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