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@musicc737: #parati #tito #cuadros

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Tuesday 03 September 2024 03:07:36 GMT
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RASPBERRY CHEESECAKE #raspberry #cake #cheesecake #tasty #sweet #food #Recipe #tiktokfood #fy #fyp #foryou #foryoupage #trending CAKE BATTER 3 eggs (medium) 120 g granulated sugar 8 g vanilla sugar (1 sachet) 135 ml sunflower oil 135 g yogurt 175 g flour (all-purpose) 7.5 g baking powder FILLING 200 g raspberries 60 g granulated sugar Tea biscuits GANACHE 50 ml whipping cream 125 g white chocolate Cream 250 g mascarpone 8 g cream stabilizer (klopfix) 30 g granulated sugar 8 g vanilla sugar (1 sachet) 250 ml heavy cream Break the eggs into a bowl. Add sugar and vanilla sugar, then mix for 2 minutes. Add sunflower oil and yogurt. Mix until smooth. Sift the flour and baking powder into the bowl. Mix until smooth. Pour the batter into a greased baking pan. Place the cake in a preheated oven at 160 ℃. Bake for 28-35 minutes. Keep a close eye on the baking time, as each oven varies. Insert a skewer/toothpick to check if the cake is done. If the skewer/toothpick comes out dry, the cake is done. Let the cake cool completely. In a skillet over medium-high heat, combine raspberries and sugar. Bring to a boil for 5-7 minutes, stirring regularly. Take a bowl and place a sieve over it. Add the raspberry mixture and press it with a spatula or spoon to leave the seeds behind. Put the raspberry juice in a piping bag. In a deep bowl, combine mascarpone, stabilizer for whipped cream, sugar, and vanilla sugar. Mix for 1 minute until well combined. Gradually add the cream and mix until stiff. Put the cream in a piping bag. Take the cake and cover it with half of the cream. Spread the cream evenly. Pipe some raspberry juice over it and distribute it evenly. Dip the tea biscuits in milk and place them on top of the cream, followed by a bit of raspberry juice. Spoon the remaining cream on top and spread it evenly. Bring the heavy cream to a boil. Add the broken white chocolate. Let it sit for 1 minute. Mix until smooth. Evenly spread the white chocolate ganache over the cream of the cake. Pipe some raspberry juice on it and run a toothpick through it. Cover the raspberry cake and refrigerate to set, preferably overnight. Cut the raspberry cheesecake into slices. Garnish with a dollop of cream, chopped pistachios, and raspberries.
RASPBERRY CHEESECAKE #raspberry #cake #cheesecake #tasty #sweet #food #Recipe #tiktokfood #fy #fyp #foryou #foryoupage #trending CAKE BATTER 3 eggs (medium) 120 g granulated sugar 8 g vanilla sugar (1 sachet) 135 ml sunflower oil 135 g yogurt 175 g flour (all-purpose) 7.5 g baking powder FILLING 200 g raspberries 60 g granulated sugar Tea biscuits GANACHE 50 ml whipping cream 125 g white chocolate Cream 250 g mascarpone 8 g cream stabilizer (klopfix) 30 g granulated sugar 8 g vanilla sugar (1 sachet) 250 ml heavy cream Break the eggs into a bowl. Add sugar and vanilla sugar, then mix for 2 minutes. Add sunflower oil and yogurt. Mix until smooth. Sift the flour and baking powder into the bowl. Mix until smooth. Pour the batter into a greased baking pan. Place the cake in a preheated oven at 160 ℃. Bake for 28-35 minutes. Keep a close eye on the baking time, as each oven varies. Insert a skewer/toothpick to check if the cake is done. If the skewer/toothpick comes out dry, the cake is done. Let the cake cool completely. In a skillet over medium-high heat, combine raspberries and sugar. Bring to a boil for 5-7 minutes, stirring regularly. Take a bowl and place a sieve over it. Add the raspberry mixture and press it with a spatula or spoon to leave the seeds behind. Put the raspberry juice in a piping bag. In a deep bowl, combine mascarpone, stabilizer for whipped cream, sugar, and vanilla sugar. Mix for 1 minute until well combined. Gradually add the cream and mix until stiff. Put the cream in a piping bag. Take the cake and cover it with half of the cream. Spread the cream evenly. Pipe some raspberry juice over it and distribute it evenly. Dip the tea biscuits in milk and place them on top of the cream, followed by a bit of raspberry juice. Spoon the remaining cream on top and spread it evenly. Bring the heavy cream to a boil. Add the broken white chocolate. Let it sit for 1 minute. Mix until smooth. Evenly spread the white chocolate ganache over the cream of the cake. Pipe some raspberry juice on it and run a toothpick through it. Cover the raspberry cake and refrigerate to set, preferably overnight. Cut the raspberry cheesecake into slices. Garnish with a dollop of cream, chopped pistachios, and raspberries.
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