New recipes

Biscuits with whipped cream and almond flakes

Biscuits with whipped cream and almond flakes


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

This recipe is one of my favorites, I like homemade cookies and I have tried many recipes, but I often do that.

  • 250 gr flour
  • 120 gr sugar
  • 80 gr liquid whipped cream
  • 1/2 sachet of powder
  • 75 gr butter
  • 1 or
  • 100 g of almond flakes
  • salt
  • vanilla

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Biscuits with whipped cream and almond flakes:

First, mix the butter with the sugar until well blended. Add the egg, whipped cream (I used cream for whipped cream, but it also works with whipped cream), salt and vanilla and continue mixing. At the end we add flour in which we mixed baking powder and almond flakes.

Form a ball and put it in the food foil in the fridge for 1 hour.

Turn the oven to 180 degrees.

After 1 hour, take it out of there, form the biscuits (with the biscuit pump, or simply by hand), put them on a non-stick tray, or with baking paper and keep them in the oven for 20 minutes.

I wish you good appetite!


A quick recipe, without baking. Cake with biscuits and whipped cream

This cake and whipped cream cake recipe proposed by netmums.com is delicious and very easy to prepare!

INGREDIENTS

230 g biscuits with chocolate flakes

PREPARATION

Bring water to a boil and make coffee, then let it cool in a bowl. Put the whipped cream in another bowl and make sure you mix it well.

After the coffee has cooled, soak the biscuits in the coffee so that they are completely covered. When you're done, place a layer of biscuits on a tray, add a little whipped cream over them, then the second layer of biscuits.

Cover the tray with a transparent foil and leave it in the fridge for a few hours. After the cake has hardened, add the rest of the whipped cream, then sprinkle with almond flakes. The cake should be kept cold for a few hours before being enjoyed.

If you liked this article you can share it on:

Dear friends,

We would be very pleased to keep in touch with you and on social networks, which is why we invite you to follow us on the page Facebook , where we can discuss our news and articles together. Visit our Facebook page here .


Almond hearts

Ingredients for 25 pieces
Preparation time: 35 min.
Baking time: 20 min.

  • 300 g wholemeal flour
  • 150 g powdered sugar
  • 25 g ground almonds
  • 150 g butter
  • 1 large egg, beaten
  • 3 tablespoons almond flakes

1 Preheat the oven to 4/180 o C. Mix flour, sugar, almonds and butter by hand, until everything looks like breadcrumbs, add the egg and 1 tablespoon of water.

Knead the dough just to mix, wrap it in cling film and let it cool for 30 minutes.

2 Heat the whipped cream and butter until almost boiling. Add the chocolate and stir until it melts. Let it cool for 1 hour.

3 Knead the dough, spread a sheet (3 mm), cut heart shapes and place on a tray lined with parchment paper. Sprinkle half of the quantity with almond flakes and bake for 10-15 minutes.

4 Rub the chocolate mixture until it becomes creamy and grease the almond-free biscuits. Then stick a cookie with almonds.


Ketogenic diet: 5 recipes for tasty keto sweets

The ketogenic diet aims to teach the body to use fat as the main source of energy. This involves getting calories from fat (65%), protein (30%) and carbohydrates (5%). A big disadvantage of this diet is that it prohibits the consumption of flour and sugar, which means that you will not be able to get close to most desserts.

This does not mean, however, that you cannot prepare desserts that respect the principles of the ketogenic diet. Here are some dessert ideas with which you can satisfy your sweet appetite, without sabotaging the ketogenic diet!

Cheesecake with strawberries and lemon, without baking

Ingredients for 2 servings:

  • 2 large casps
  • 120 g of cream cheese
  • & frac34 cane of whipped cream
  • & frac12 cup of stevia-based sweetener
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon peel

Mix, in a bowl, cream cheese, whipped cream, but also stevia sweetener. Then add the lemon juice and peel, which you will incorporate with a spatula, using movements from bottom to top.

Slice the strawberries. Prepare 2 clean glasses for cheesecake. Then put a layer of cream previously obtained from cream cheese and whipped cream, which you will cover with a layer of strawberry slices. Then add another layer of cream cheese and one layer of strawberries. At the end, grate a little lemon peel on top.

Ketogenic pancakes

Ingredients for 2 servings:

  • 4 husband eggs
  • 60 g of butter
  • & frac12 cup of berries
  • 1 cup of whipped cream
  • 210 g of cottage cheese
  • 1 tablespoon psyllium bran powder

Mix, in a bowl, the psyllium bran with cottage cheese and eggs. Let the mixture set aside for 15 minutes.

Put a pan of pancakes on the fire and grease it with a little butter. Put a little composition of pancakes with a small polish, after the butter melts. After small bubbles appear on the edges of the pancake, you can turn it on the other side. After another 2 minutes, take the pancake out of the pan and continue with the next ones until you finish the composition.

Serve pancakes with whipped cream and berries.

Chia pudding with chocolate and almonds

Ingredients for 4 servings:

  • 2 cups almond milk
  • 1/3 cup chia seeds
  • & frac14 cocoa powder cane
  • & frac14 cup of dark chocolate chips
  • & frac12 cup of unsweetened chocolate flakes
  • & frac12 cup of sweetener with stevia
  • 1 teaspoon vanilla essence
  • 2 tablespoons chopped almonds

Mix all the ingredients. Transfer the mixture to the glasses and leave them in the fridge for 4 hours. At the end, you can decorate with a few whole almonds or chocolate chips.

Peanut butter cookies

Ingredients for 15 cookies:

Preheat the oven to 200 degrees Celsius. Mix all ingredients in a bowl. Use a spoon to take the composition from the bowl and place the cookies on the tray covered with baking paper beforehand. Then use the fork to press the cookie a little.

Bake the cookies for 15 minutes, leave to cool for another 10 minutes and serve.

Chocolate cookies

Ingredients for 3 servings:

  • 2 eggs
  • & frac34 cup of coconut oil
  • 2 cups almond flour
  • 2 tablespoons cocoa powder
  • & frac34 cup of stevia
  • & frac12 teaspoon baking soda
  • & frac14 teaspoon of tartar cream
  • & frac12 teaspoon of salt
  • 1 teaspoon vanilla essence

Preheat the oven to 200 degrees Celsius. Cover a tray with baking paper.

In a bowl, mix eggs, vanilla essence and coconut oil with a blender. It is completed with cream of tartar, baking soda, cocoa powder and stevia. At the end, add the almond flour.

With the help of a spoon or even with your fingers, small biscuits are formed which are placed on the baking paper, at a sufficient distance from each other, as they still grow while baking.

After 15 minutes of baking, remove the biscuits from the oven, leave to cool and consume.


Biscuits with oatmeal and coconut

In today's menu: fasting biscuits with oatmeal and coconut. Good, fast and fragrant.

I've made these cookies twice so far. The first time they came out stronger, did not grow and had more coconut flavor.

The second time they did not come out so fragrant and grew slightly, from which I concluded that the first time I forgot to

put baking soda in the composition. The ones in the photo are from the first tranche, the ones without baking soda.

So it's up to you whether to add baking soda or not.

Coconut oil is important for better flavor. recommend coconut oil quality.

But if you don't have it, you can also use sunflower oil, grape seeds, etc.

1 teaspoon baking soda

12 tablespoons melted coconut oil (or sunflower oil)

2-3 tablespoons drops of dark chocolate (optional)

& ndash quantities for about 30 pcs & ndash

In a large bowl, mix flour, oatmeal, coconut, sugar, salt and baking soda.

I used some oatmeal that is slightly crushed from the factory.

Add melted coconut oil, vanilla and water over the above mixture and mix well.

Depending on the oatmeal used, flour used or extra tablespoon of oil or water.

We need to get a compact composition that can be shaped into balls. Form the balls and flatten them slightly in the palm.

We put them in the tray on baking paper. Some will crack easily on the edges, as seen in the pictures.

Put a drop of chocolate in the middle of each biscuit, pressing lightly. It is not mandatory, but the combination is very good.

You can even put 2-3 drops on each cookie.

Bake in the preheated oven at 180 C for about 15 minutes.

We take them from the tray and let them cool on a grill.

Keep in closed boxes. The biscuits are quite strong, but kept uncovered they will harden even harder.


Financiers with cranberries, whipped cream and almonds

Financiers with cranberries, whipped cream and almonds are these extraordinarily fine French cakes, made of dough with a lot of melted and browned butter (beurre noisette), almond powder (hazelnuts, walnuts or coconut). The old recipe dates from the sec. 17 being known as & # 8222visitandines & # 8221 & # 8211 after the name of the order of Catholic nuns who first prepared them. They re-entered fashion in 1890 in the form of a gold ingot (rectangular) in the financial district near the Paris Stock Exchange.

Financiers they can be eaten as such, along with tea or coffee or they can be the basis (countertop) of elaborate desserts, with creams, whipped cream, fruits. They are reddish and crunchy on the outside and soft and airy on the inside. They do not contain any chemical loosening agent (baking powder)! It is somewhat similar to & # 8222friands & # 8221 & # 8211 the latter do not contain caramelized butter (beurre noisette) and to & # 8222madeleines & # 8221 & # 8211 they also contain yolk. My great-grandmother used to make madlene, which we ate with a cup of cocoa and whipped cream.

Financiers I tasted in Paris in the early & # 821790 and I really liked them. I also brought with me the recipe (received from a Parisian lady) but I can't find it anymore. I had to look on the internet for a version as close as possible to the original (I found it here, at L & # 8217Atelier des Chefs).

The recommendation of professional pastry chefs is that this creamy dough should be left to cool for at least a few hours & # 8211 possibly 24 or 48 hours (covered with plastic wrap).

The quantities below are for 6 large pieces (8 x 4 cm shapes) or 12 smaller ones (3 x 6 cm). I made 6 small ones and 2 circular ones (the equivalent of 2 small ones).


How to make an Amanda cake with almonds

Start with the preparation of the ganache, putting the specified ingredients on low heat:

Stir continuously until the chocolate completely melts in the boiling cream:

Allow to cool completely, then refrigerate for at least two hours.
For the grilled almond cream, bring the almonds to a boil, then drain:

Rinse under running cold water and the peel will be removed very easily.

Lightly caramelize the sugar (200 grams) together with the vanilla sugar and almonds:

Allow to cool completely, then grind the grill.

Put the gelatin to hydrate with 2-3 tablespoons of cold water, and keep the cream in the fridge to be cold when it is beaten.

For the sheets, scald 150 grams of almonds and clean them as for the grill, then grind. Put in a bowl the ground almonds, butter, sugar, vanilla sugar, baking powder, egg:

Mix and add the flour, kneading, until you get an elastic and non-sticky dough that is divided into four equal parts:

Preheat the oven to 180 degrees and from each side of the dough spread a rectangular sheet, I drew on the back of the baking paper rectangles of 32/22 cm and I stretched the dough within these limits, obtaining thin sheets, equal:

Bake the first three sheets one at a time, carefully, because the sheet is ready very quickly, as soon as the edges take on a slight brown tint, then the fire is reduced to 150 degrees.

Prepare the mixture for finishing the last sheet (I was inspired by the Bienenstich Cake), boiling all the ingredients except the almond flakes. When it boils, add the almonds and set aside. Place the last sheet in the tray (I used a tray with not too high walls, 34/24 cm) and the almond-flake mixture is distributed, hot, over it. Place immediately in the oven (150 degrees).

Keep in the oven until it gets a golden tint:

Meanwhile, the ganache cream mixture will have cooled well, so mix until you get a consistent cream:

Beat the whipped cream for the almond grilling cream, grind the caramelized almonds and mix with the whipped cream, melt the gelatin in a bain-marie, mix the cooled gelatin to room temperature with 2-3 tablespoons of the composition, then mix thoroughly. cream.

One third of the ganache is distributed on the first sheet:

Cover with a generous layer of grating cream:

Put the tray in the freezer for 5 minutes, then continue with the first three sheets on which the ganache and one third of the almond grill cream will be distributed.

Place the sheet with the mixture of almond flakes on top of the last layer of cream:

Refrigerate the cake for at least three hours before cutting (I left it overnight).

It's a very fine cake, the combination of chocolate ganache with milk and grilled almonds seemed very successful to me. The intermediate leaves are tender and the almond layer is pleasant and crunchy.


Creamy cake with pudding, cream and almond flakes & # 8211 a fantastic dessert with a delicious and refreshing taste

The creamy cake with pudding, whipped cream and almond flakes is prepared in about an hour. The end result is fantastic. Try the recipe below and enjoy a delicious dessert.

Dough ingredients:

Ingredients for pudding cream:

  • 7 yolks, 10 tablespoons sugar
  • 1 liter of milk, 2 sachets of vanilla pudding
  • 4 tablespoons wheat flour
  • 250 gr butter

Method of preparation:

Beat the egg whites, then add the sugar. Stir until the sugar dissolves.

At the end, add wheat flour. Mix well. Put the dough in a tray lined with baking paper. Bake the dough for 20 minutes at a temperature of 180 degrees.

Beat the yolks with the sugar until they froth. Add the pudding powder and flour mixed in 200 ml of milk. Mix carefully so as not to form lumps.

The rest of the milk is boiled. When it starts to boil, add the pudding and mix. We cook a thick vanilla cream. We take it off the heat and let it cool. Add the butter in the slightly cooled cream.

Stir to obtain a smooth cream. Spread the cream over the baked and cooled dough.

Using the mixer, beat the whipped cream until it hardens. Spread the cream over the vanilla cream.

Garnish the cake with almond flakes. Put the cake in the fridge for at least 3 hours.

It would be good to leave the cake in the fridge overnight. The next day, we can cut it and serve. Have fun with your loved ones and increase your cooking!


Passion fruit cake, white chocolate and whipped cream

For 10 years now, on December 26 every year we celebrate Mihai's birthday, however, in the heat of Christmas shopping I forgot to go on the list and buy some ingredients, so I had to do what I had a cake for lovers, because it wasn't his fault that I forgot to buy one, another. This is how this Passion Fruit Cake, white chocolate and whipped cream appeared, which in the end was an extremely light and tasty cake.

vanilla seeds and pods

juice from half a lemon

Almond flakes and chocolate flakes

I put the biscuits and butter in the robot and mixed them well until they were homogenous, then I put the mixture in a cake tin and put it in the fridge to cool.

In a small pot, I put the whipped cream with the sugar, the seeds and the vanilla pod on the fire and let them boil over a low heat.

Then I added the core of the passion fruit, 100g of white chocolate broken into pieces, gelatin sheets soaked in cold water and squeezed well, the juice of half a lemon and I took the pot off the heat.

I strained all this mixture through a fine sieve, passing the seeds from the passion fruit well, in order to remove all the aroma.

When the mixture cooled, I added it over the cookie sheet and put it in the fridge.

Before serving the cake, I garnished it with lightly fried almond flakes and a few dark chocolate flakes.


Processing and cooking

Meanwhile, make the work surface and take the cake knives. Choose the shape you prefer, alternatively you can simply use a glass. Place a baking sheet with a sheet of baking paper. After 30 minutes, take the dough again and transfer it to the work surface. Bake again for a few minutes and then rotate it to obtain a disc of about 1.50 cm. Cut the biscuits with the molds and place them on the baking sheet. Bake the pan at 180 ° C for about 20 minutes. In conclusion, I remind you that buckwheat flour is completely gluten-free, which is why celiacs can integrate it into their diet as an alternative to other flours and that if you want, you can add some dough to the dough, such as: drops of dark chocolate, dried fruit, chopped nuts or almonds.



Comments:

  1. Tubei

    In my opinion you are not right. Let's discuss it. Write to me in PM.

  2. Swithun

    Yes, really. And I have faced it. Let's discuss this question.

  3. Dayne

    Thanks. Exactly what is needed ))

  4. Ara

    crumpled, however!



Write a message