New recipes

Dessert raspberry cake

Dessert raspberry cake

Preheat the oven to 180 ° C.


Prepare the countertop:

Separate the egg whites from the yolks.

Mix the egg whites for a few seconds with the salt powder, then add 3 tablespoons of 'sugar'. Mix them well until they hold like a meringue.

Mix the yolks with the rest of the 'sugar'.

Gradually add the oil, stirring constantly.

Then add the flour mixed with baking powder.

Add the beaten egg whites, stirring gently from top to bottom.

Spread the dough on a baking sheet and bake for 10-15 minutes.


You can check with a toothpick.

When the biscuit is baked, turn it over on a new baking paper, remove the paper on which it was baked and leave to cool.


Prepare the garnish:

Soak the gelatin sheets in cold water.

Put in a saucepan raspberries (keep a little for the final decoration) with 3 tablespoons of water.

Crush them with a fork and bring to a boil.

Remove from the heat, add the drained gelatin and mix well.

Allow to cool.

Mix the cream first lightly, then at a higher speed to harden a little.

Add the mascarpone and gradually the 'sugar' and continue mixing until you get a whipped cream that holds well.

Put the chilled raspberries and mix.


I used a baking form with a detachable bottom and walls - 20 cm.

Cut with the shape of 2 round countertops of its size.

Put the form on a plate and start assembling the cake. You can syrup the top if it seems dry.

Put a countertop at the bottom, a layer of cream (a third) on top. In the middle I put the leftovers, I covered with cream, I put the second round top and I finished with a layer of cream.

Cover with cling film and refrigerate for 4-5 hours or overnight.

With the leftovers from the counter I also made a small cake.

On the 2nd day, take it out of the form, decorate to taste and serve.


Biscuit and raspberry cake & # 8211 a special dessert suitable for any occasion

The raspberry biscuit cake can be prepared either for a special event or for a trivial Saturday. The recipe I use is quite simple and does not require special skills.

Countertop ingredients:

Ingredients for the filling 1:

  • 12 yolks, 12 tablespoons sugar
  • 800 ml milk, 2 sachets of vanilla pudding
  • 250 g margarine, 100 g powdered sugar
  • 150 gr piscotori

Ingredients for the filling 2:

  • 200 ml liquid cream for whipped cream
  • 200 gr sour cream, 150 gr biscuits
  • A little milk
  • 600 gr raspberries

Method of preparation:

Beat the egg whites, then add the sugar and continue mixing with the mixer, until you get a strong, shiny meringue. Add the ground walnuts and flour and mix well.

Divide the dough obtained into 3 equal parts. Pour some of the dough into a rectangular tray (32 x 22 cm), lined with baking paper. Bake the dough in the preheated oven at 200 degrees for about 15 minutes. Bake the other two parts of the dough in the same way.

To prepare the first filling, beat the egg yolks, pudding, sugar and a little cold milk. Mix well so as not to form lumps.

We boil the remaining milk in a saucepan. When it starts to boil, add the pudding and mix until it thickens. Take the pan off the heat, transfer the pudding to a bowl and let it cool.

Beat the margarine with the powdered sugar. Margarine should be at room temperature to beat easily.

Mix the cooled pudding with a mixer, then add the margarine and mix everything together. At the end, add the crushed biscuits and beat everything again. Divide the cream into 3.

To prepare the second filling, beat the liquid cream until it hardens, add the cream and the crushed biscuits and mix again. The filling will be quite thick so we will have to add 100 ml of milk. Divide the filling into 3.

Over the first countertop, apply part of the first prepared filling. Add a row of raspberries, then cover with part of the second filling. We add the second top, a new layer of filling, a new row of cherries and then a new layer of the second filling.

At the end, cover with the last top, add the remaining filling and decorate to your liking. I put the cake in the fridge overnight and serve it the next day. Good appetite and increase cooking!


Raspberry Cheesecake

This dessert is a cheesecake with that juicy and creamy look that you will love. You will want to prove that its realization is very easy to achieve with Thermomix.

It has a coconut flavored cookie base with a butter blend for that special touch. Then I made a simple cream cheese with raspberries and baked it for 40 minutes on low heat to make it creamy.

Cheesecakes have many variations and especially this dessert is one that you will love for its contrast and raspberry flavor. You can make a combination of gelatin and water at the end to give it that sparkle of sweetness and acidity.