Pandispan with cheese and fruit
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- 350 gr sweet cheese
- 200 gr sour cream
- 200 gr + 2 tablespoons flour
- 4 tablespoons gray
- 4 eggs
- 10 tablespoons brown sugar
- 1 teaspoon vanilla extract
- a little lemon extract
- 10 gr baking powder
- 1 knife tip baking soda
- 1 tablespoon oil
- 60 gr frozen blueberries
- 30 gr frozen red currants
- Decoration: powdered sugar, red currant powder
Preparation time: less than 15 minutes
RECIPE PREPARATION Pandispan with cheese and fruit:
I mixed the sweet cheese with sour cream and brown sugar and mixed to get a fine cream. I added eggs one at a time and mixed them to incorporate each one. I then added the vanilla and lemon extract, baking powder, baking soda, semolina and flour and mixed well. I put the frozen fruits in a bag together with the 2 tablespoons of flour, I tied the bag and shook it to cover the fruits with flour. I added the contents of the bag to the crust above and mixed it carefully to incorporate the fruit into the composition. I greased a round baking tray with a little oil and poured the resulting composition. I baked the cake at 180 degrees Celsius until it browned nicely. I powdered with powdered sugar and decorated with blueberries and red currants.
Ingredients Apricot Pandispan Cake by Simona Callas
- 5 large eggs at room temperature.
- 5 tablespoons caster sugar
- 5 tablespoons sunflower oil
- 7 tablespoons flour
- peel and juice of 1/2 lemon
- a pinch of salt www.simonacallas.com
- 1 teaspoon vanilla extract
- 8-10 fresh apricots
- 1 tablespoon powdered sugar for decoration
How to make Easter with pandispan cheese - How to prepare
Preheat the oven to an average temperature of 180 degrees Celsius for electric ovens. We will wallpaper the tray in which we will bake Easter with baking paper.
We will start by preparing the cheese filling. For starters, we will drain the whey cheese with a fork. We will then beat the eggs with the sugar with a mixer and we will add them in the cheese container, and we will also add the lemon peel, the flour and the salt powder, while we mix.
We will put this composition aside and then we will take care of the sponge cake dough. We will separate the eggs, putting the egg whites in a different container from the yolks. Over them we will add salt powder and we will mix them until a glossy and hard foam is formed.
The yolks will be mixed together with the oil. We will mix this composition with the sugar syrup until it is homogenous, then adding the baking powder and the flour. Mix this mixture until it acquires a dense, creamy consistency.
Then, we will mix the two compositions, pouring the egg whites over the yolks and mixing with a wooden spatula, lightly, so that they do not lose their aerated consistency. We will pour the composition obtained in the tray prepared earlier and leave it in the oven for 10 minutes.
After 10 minutes, remove the sponge cake and pour the cheese filling over it, leveling evenly. We will set the oven temperature to 160 degrees Celsius and leave the pastry in the oven for about an hour, until the cheese binds evenly, including in the middle of the cake.
You can also do the toothpick test, ie insert a clean toothpick into the cake. If when you take it out, the dough does not stick to the toothpicks and it comes out clean and dry, it means that your Easter is ready! We turn off the oven and open the door, leaving the Easter to cool for another 15 minutes.
After this time, we can take the cake out of the baking tray and leave it to cool on the table. After it has cooled, you can sprinkle it with powdered sugar and prepare it for portioning. You can serve it hot and cold, the taste of this cake is absolutely amazing whenever you decide to serve it!
Pandispan with cheese and fruit - Recipes
I'm glad to see that more and more diet girls are starting to cook their own recipes. Or start from some basic recipes and from there adapt to your own tastes and desires.
This is a wonderful thing! But that also means a challenge for me, having to try different recipes.
This time, for today's recipe, I was inspired by a classic recipe (for those who do not follow a diet), prepared by Monica I., one of my dear virtual friends! The result was extremely delicious and I'm glad something special came out!
Attack Phase, Cruise (PP, PL), Consolidation, Definitive Stabilization
Nutritional scale - starting Monday
- 1 lg defatted Greek yogurt
- 3-4 lg xylitol sweetener (to taste)
-250 g of fine skimmed cheese
- 3-4 lg xylitol sweetener (to taste)
- 1 lgt konjac flour (or 1 lg cornstarch)
Mix the cheese with the rest of the ingredients and let it cool for 10-12 minutes.
In the meantime, we're preparing the countertop. Beat the egg whites with a pinch of hard foam salt.
In a separate bowl, mix the yolks with the yogurt, sweetener, cake essence and baking powder. We integrate this composition in the egg white foam. Add to this the oat bran and powdered milk, pouring one by one with the spoon and mixing from top to bottom carefully.
To form the lumps we take the cheese and form with a spoon small lumps in the tray in which we are going to bake the sponge cake (seen in the picture).
After we have formed 5-6 lumps (to be bigger) we pour over the top. Bake at 180 degrees for about 30 minutes (toothpick test).
Cheesecake with berries
Cheesecake with berries it is a dessert that is prepared quickly. A versatile recipe, where you can play with flavors.
You can prepare cake with cheese and berries on festive occasions, but it is also suitable for a mid-week dessert.
Berries can be replaced with favorite fruits or you can prepare it only with cheese. Either way, it's delicious!
This recipe starts from Rudy's cheesecake.
Cheesecake with fruit
1. For the countertop, rub the yolks and sugar, adding the progressive sugar. When a whitish mixture is obtained, add the flour, baking powder and cocoa mixed before and then sifted.
2. Beat the egg whites with a pinch of salt and 3 drops of lemon juice and then mix gently, from the bottom up, in the cocoa composition. Pour the dough into the large stove tray lined with baking paper, equalize and bake for 10-15 minutes. Remove on a damp towel, but do not roll. Allow to cool like this.
3. For the filling, prepare the gelatin and mix the cheese, cream and fruit. Then, the resulting cream mixes well with the gelatin and spreads on the cooled countertop.
4. For the icing, mix the orange juice, starch and sugar and put on low heat. Boil until a thick cream is obtained in which the eggs and essence are added. Allow to cool slightly and then pour over the cheese layer. After hardening and cooling, let the cake cool for 4 hours.
Pandispan with fruit
The classic pandispan, as we know it today, is derived from a basic dish invented in 1700, by a Genoese pastry chef, Giovan Battisata Cabona, who, together with the Marquis Pallavicini, in whose service he has been for many years, in Spain, at the court of King Ferdinand. On the occasion of a banquet, Cabona presented an incredibly light and fluffy dessert, named in honor of the chef's hometown, pate génoise.
Over time, a simpler but just as tasty recipe was born from the genoise pate recipe, Pan di Spagna (pandispan). The difference between the two is the preparation and ingredients. Pate génoise is prepared hot, the eggs being mixed with sugar in a bain-marie, they become frothy due to the action of heat. Among the ingredients of pâté génoise is butter, which is excluded from the preparation of pandispan. The pandispan is prepared cold, the eggs are mixed with sugar until it triples in volume, then the flour, always sifted, is carefully incorporated into the egg composition, stirring from the bottom up, so that the composition is aerated. There is no baking powder in both recipes, let's not forget that.
Pandispan can be transformed, with the help of seasonal fruits, into a delicious one fruit cake. Below I propose a apricot pandispan, light, delicious, stick.
But what do we do when in a recipe we meet a baked pandispan in a round shape of 20 cm in diameter, for example, and we want to bake it in a square or rectangular shape? How do we handle the ingredients if we want a pandispan for 6,10,12 people? Nothing easier. Here's how.
My pandispan recipe is very simple, I hope you already know it, if not, the rule is this: for 1 medium egg, we use 30 g of sugar and 30 g of flour and of course the indispensable tip of a salt knife that has the role of accentuating its taste. This pinch of salt is magical in any cake, not just pandispan.
Ratio between round shape and square shape
- If we use a square shape for a pandispan recipe that provides for baking in a round shape, we must subtract 2 cm from the diameter of the round shape. Example: we have a baked pandispan in a round shape 18 cm in diameter. We will use a 16 cm square shape for the same ingredients. For a round shape of 20 cm, we use a square shape of 18 cm. Simple, right?
Ratio between round shape and rectangular shape
- If we want to replace the round shape with a rectangular one, we calculate the diameter of the round shape for the long side of the shape, and subtract 3-4 cm from the short side. In simpler words, if we have a round pandispan of 18 cm, it will be baked in a rectangular shape of 18 & # 21515 cm. So in the case of rectangular trays only the short side will be modified, by 3-4 cm, ideally it would be only by 3 cm to get the same height.
Relationship between round shape and heart shape
- For heart-shaped cakes or cakes, so popular on Valentine's Day, we use the same ingredients as for round shapes of the same size.
In the table below I present the ratio between the shapes and the necessary ingredients for the classic or fruit pandispan.
Marbled pandispan with cherries, very fluffy & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
Marbled pandispan with cherries, my favorite recipe during the summer, when we have at our disposal sweet and tasty Romanian fruits. I love Romanian fruits and I prefer them every time. Strawberries are my favorites and I just love them. The local ones are sweet and incredibly fragrant, only good to be added in different desserts. And I love cherries and I can't wait for May and June to enjoy their taste. I always do one cake with them and of course I eat them as such. I have loved cherries since childhood and it seems like I never get tired of them.
This marbled pandispan with cherries is ideal for those who love very fluffy cakes. It doesn't require many ingredients, so it's cheap, and very tasty. It is very important to have eggs at room temperature and to separate them carefully. No drop of glabenus should reach the egg whites, otherwise they do not beat properly. This is also true for any trace of fat. The egg whites are beaten at high speed until they become a hard and shiny foam. Add the yolks over them, but do not mix, but incorporate everything with a spatula to keep the air from the egg whites.