Easter without dough ~ recipe 200 ~
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In a bowl I mixed the sweet cheese with the sugar, the yolks, the oil, the vanilla and the salt powder. I used a fork to homogenize the mixture. I then put flour, baking powder, 1 tablespoon of breadcrumbs and raisins.
I beat the egg whites separately. I added them to the cheese composition and incorporated them with a spatula without mixing too much.
I greased a pan with butter and lined it with baking paper. I put the Easter mixture in it, leveled it, put the seeds and put it in the oven on low heat for 30 minutes.
Halfway through the baking interval, ie after 15 minutes, I took out the Easter and sprinkled the other spoonful of breadcrumbs on top.
It came out wonderful, crispy on the edges and on top and super creamy on the inside.
Easter with cream - recipe
If this year you want to change the menu a bit and do Easter with cream, you can't go wrong with the recipe below.
It is made from few ingredients. It is creamy, fine and fragrant.
Ingredients for the crust
- 200 g of graham crackers, vanilla biscuits or any other type of biscuit you like
- 6 tablespoons melted butter
Ingredients for the filling:
- 450 g of cream cheese
- 400 g of cream
- 3 eggs
- 200 g of caster sugar
- 1 teaspoon vanilla essence
Method of preparation
All ingredients must be at room temperature. So take them out of the fridge in time.
Since the recipe is very simple and quick, start by preheating the oven to 180 degrees Celsius.
Grease a tray or a round shape with a diameter of 24 cm. with a little oil and line with flour or baking sheet.
Ideally, you should use a removable shape (cooking ring).
Grind the biscuits using the S-blade robot. Add the melted butter and beat for smoothing. The mixture should look like wet sand.
Pour it into the pan and press it with the back of a glass or by hand.
Put the tray in the oven and bake the crust for 10 minutes. The biscuits should brown a little.
Meanwhile, prepare the filling.
Put the cream cheese and cream in a bowl. Beat them with the mixer until a fine composition results.
Add the sugar and mix until incorporated.
Then place one egg at a time, continuing to mix with the mixer on low speed.
Don't beat the composition too much. Use the mixer only to incorporate the ingredients and obtain a homogeneous composition.
Finally add the vanilla.
Pour the filling over the crust in the pan. Put the tray back in the oven and bake the pasca for another half hour.
Extinguish the fire, crack the oven door and let the easter cool for an hour.
Then take it out of the oven and leave it to cool completely.
Then wrap it in plastic wrap (without removing it from the tray) and put it in the fridge. Leave it to cool overnight.
It is even better if it stays in the fridge for 24 hours.
After this interval, undo the ring and remove the Easter from the form.
Easter with cream it is delicious as such. But you can serve it with a berry sauce or a favorite jam.
Keep it cool. Easter, as well as cozonac, can be stored in the freezer. It lasts without problems for up to 2 months.
A slice of this Easter with cream contain:
- 532 calories
- 49% of the recommended daily dose of fat
- 57% of RDA cholesterol
- 13% of the RDA of sodium
- 14% of the RDA of carbohydrates
- 21% of protein RDA
- 28% of RDA of vitamin A.
- 14% of calcium RDA
- 5% of RDA of vitamin B6
- 4% of iron RDA
- 29 g of sugars
Article Source: Paula, The Perfect Sour Cream Cheesecake, Vintage Kitchen: https://vintagekitchennotes.com/the-perfect-sour-cream-cheesecake/
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
- In a large bowl, gradually add the ingredients and mix well with a mixer, set at medium speed, to homogenize the composition.
- Pour everything into an yena bowl (of course, if you don't have one, you can easily use the tray, which you usually make sweets and which doesn't stick)
- Put in the oven.
Important note: the dough will rise, so do not fill the bowl up or try to use one with thicker walls.
Easter with sweet cheese, how do we prepare it, how do we personalize it?
For this doughless dough it is important to buy sweet, fatty cow's cheese with a low water content. You can also replace raisins with dried or candied fruit and put yogurt instead of sour cream. I usually add more raisins and add less sugar. The butter must be at room temperature and very mixed. Otherwise, the Easter recipe without dough is extremely simple, easy to prepare and modify according to your taste. For example, you can cut the amount of butter in half, I tried it and it turned out just as good. You can also reduce the amount of sugar or you can add pieces of chocolate to it.
It can also be easily turned into a dessert for diabetics, replacing sugar with a suitable sweetener or for those with gluten intolerance, replacing flour and semolina with ground almonds or with gluten-free flour. You can bake it in any shape, even in a rectangular tray. Then cut it into cubes and serve. It is good both hot, but especially cold, from the fridge. Easter without dough freezes very well, so what you don't eat you can put in the freezer. Thaw it in the fridge overnight and it's wonderful. I sincerely hope you try it and like it at least as much as me. You can also try my recipe Easter with chocolate. It is very fragrant, tasty and perfect for chocolate lovers.
Easter without dough Teo Trandafir
To prepare this incredibly delicious Easter, the raisins in rum essence are hydrated about 15 minutes before the actual preparation begins.
Then all you have to do is mix all the ingredients well. Make sure the final dough is well blended. Sweeten Easter to taste, and if you want to make it lower in terms of calories, replace sugar with sweetener.
This composition is poured into a yena bowl, about 3 quarters, as it will grow during ripening. Leave on medium heat until a toothpick inserted in the middle of the dough comes out clean.
Preparation Easter without dough:
It is very important to tell you that cow's cheese must be as greasy and creamy as possible, very well drained. If the cheese is dry, add a few tablespoons of high-fat cream to the composition.
In a large bowl, place the sugar, yolks and flavors over the cottage cheese. Mix well with the vertical blender, until you get a fine cream cheese. Add flour and starch and mix well until smooth.
- taste and add sugar if you think it is still necessary
- lemon peel and vanilla can be replaced with any flavor you have and like
Separately mix the egg whites with a pinch of salt, then incorporate them into the cream cheese, in 2-3 tranches, mixing gently with a spatula, with movements from bottom to top.
- at this point you can incorporate in the cream cheese raisins that you kept soaked in rum
The obtained composition is poured into a tray (22 cm in diameter) lined with baking paper and put in the oven over medium to low heat (or 140-150 degrees in the electric oven with ventilation) until Easter without dough is lightly browned.
Leave to cool in the pan, then powder with vanilla powdered sugar.
RECIPE IN PICTURES
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- 600 g fat cottage cheese
- 100 g sour cream
- 6 eggs
- 300 g sugar
- 6 tablespoons flour
- 180 g butter, at room temperature
- 100 g raisins
- 1 baking powder
- 2 tablespoons vanilla essence
- grated peel from a large lemon
Preheat the oven to 160 degrees Celsius. Separate the egg whites from the yolks. Mix the yolks well with the sugar, butter and a pinch of salt until you get a homogeneous composition. Add cheese, sour cream, baking powder and flour.
Whisk the egg whites. When they have hardened enough, they are incorporated into the yolk mixture. Add vanilla and lemon peel. Finally add the raisins. The composition is poured into a round shape well greased with butter. Bake for 40-45 minutes.
How to prepare Easter without nutella dough
First, drain the cottage cheese in a sieve.
Then, in a large bowl, beat the eggs with the sugar and salt for a few minutes until they dissolve, no more. Add the sweet cheese, sour cream, citrus peel, then incorporate the starch and sifted flour.
Separately, in a small bowl or bowl, mix the nutella with the cream cheese.
Cover with baking paper a 24 cm form with removable walls and transfer the first composition. Put the nutella and cream cheese in a pouch with a round dui and distribute it on top. Or, you can just as well put the teaspoon in place, without using the pouch.
Preheat the oven to 180 ° C and bake for 45-50 minutes, until lightly browned on top.
After it has cooled completely, you can cut it and eat it. Good appetite!
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In a deep bowl with high walls, put cow cheese which we will crush with a fork.
separately egg whites.
yolks we beat them with powdered sugar until they become a whitish foam and increased in volume, then add powdered milk, sour cream, raisins soaked in rum, melted butter in a bain-marie, flavors, mixing them with a manual mixer until a homogeneous and creamy composition is obtained.
Then we add sifted white flour, mixing further, and towards the end whites (beaten hard with a pinch of salt), little by little.
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We transfer the composition obtained over cow cheese from the bowl, mixing everything this time with a spatula from bottom to top, until the ingredients and flavors are incorporated.
We prepare it round shape (diameter 25 cm) wallpapered with butter ( well and fully, both on the side and bottom of the form), then turn the composition over cheese and shape into a preheated oven at 190 degrees for about 40-45 minutes (until it cools well and acquires a golden yellow color).
After removing from the oven, leave Easter with cheese without dough to cool well in the form, then powder it with powdered sugar, cut into triangles and served as such.