Traditional recipes

Madlene dessert with lemon and currants

Madlene dessert with lemon and currants


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I fell in love with these fluffy cakes that are made immediately, so you will see other options.

  • 4 whole eggs
  • 150 gr sugar
  • 150 gr flour
  • 120 gr butter 82% fat
  • 1/2 sachet of vanilla sugar
  • peel of a grated lemon
  • 2 tablespoons lemon juice
  • 1 teaspoon baking powder
  • a pinch of salt
  • 80 gr dehydrated currants
  • vanilla flavored powdered sugar

Servings: 9

Preparation time: less than 60 minutes

RECIPE PREPARATION Madlene dessert with lemon and currants:

In a bowl, mix whole eggs with salt, sugar, then soft butter, vanilla sugar, peel and lemon juice. Sift flour mixed with baking powder and mix. Add the currants, mix lightly, then pour the composition into special shapes (I recommend the silicone ones, which do not need to be greased with butter and lined with flour). If we have silicone molds, we place them in the large oven tray. Put the molds in the preheated oven over medium heat, until lightly browned on the edges.

Remove the muffins and turn them on a grill to cool. Sift vanilla-flavored vanilla sugar on top.


WHITE CHOCOLATE AND CURRIES CHECK

Check with white chocolate and currants, an incredibly good and special combination. It is easy to prepare, like any cake, but has the disadvantage of finishing too quickly. It's so good you can't resist it.

Cake recipes are cheap, light and the most handy desserts prepared by anyone who wants to do something good for family or friends.

Currants are sour fruits, full of properties that help the body.

The sweet and sour taste of a slice of cake with chocolate and red currants is what will seduce you and you will want to not stop at a single slice.

I'll show you how you can make one of the best and fluffiest white chocolate cakes.

The slightly moist texture given by the composition with butter and a little yogurt is perfect.

I also like the presentation of this cake with white chocolate and red currants. The contrast between white and red makes it very beautiful.

I have a lot of cake recipes prepared on the blog, there are over 70 and you can find them all in one post, here.

If you like red currants, I invite you to prepare a very good jam. You can find his recipe in this link.

I put sweet and savory recipes, but also vegan / fasting recipes, so everyone will find something they like, get inspired and make a quick and delicious dessert.

Here is the list of ingredients and how to prepare the cake with white chocolate and red currants.

INGREDIENT:

1 tablespoon Greek yogurt (thick)

180 g flour + 1 teaspoon fruit flour

For decoration:

Preheat the oven to 180 ° C. Mix 4 egg yolks with sugar until they become a foam, then add 1 whole egg. Add the melted and cooled butter and a tablespoon of yogurt, then melted chocolate in a baine-marie with 2 tablespoons of milk (rub it a little with a teaspoon when you take it out of the microwave) and mix. Incorporate the flour mixed with baking powder, then mix the egg whites with a sachet of vanilla sugar and add them, stirring gently until the composition is homogeneous.

We roll the washed and dried currants through flour. Pour a layer of dough in the lined tray, then sprinkle a row of fruit, cover with dough, put fruit again and finish with dough.

Bake the cake for 45 minutes, then let it cool on a grill. We can decorate it with white chocolate and currants or just with powdered sugar.


Pancakes with lemon and currant compote

  • 300 g flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 100 g ricotta cheese
  • 1 or
  • 375 ml of milk
  • 60 g melted butter
  • 2 teaspoons lemon peel
  • 1 cup wild blueberries
  • salt
  • 1 cup sliced ​​strawberries
  • half a cup of wild blueberries
  • half a cup of raspberries
  • 2 tablespoons caster sugar
  • 15 ml of lemon juice

We prepare the ingredients

Lemon-flavored madlene prep

Mix the eggs with the sugar until they become frothy, then add the mixture of butter and milk, slightly cooled.
Bake the baking powder in the lemon juice and add it to the bowl, together with the finely grated lemon peel.
Mix everything well and gradually add the flour.
We will get a slightly soft dough.

Level the dough and put the forms in the oven for 20 minutes at 180 degrees.

Let's not forget the toothpick test, especially in the first round.
About 100 madlene will come out, putting the dough as fixed as the shape is.

That is, without a peak, because they will increase their volume a lot during baking anyway.

When they cool, we powder them with sugar.

I really consider it a simple recipe for lemon-flavored madlene and it is worth preparing, along with other cookies, on holidays.
They are also very good in the morning, along with coffee or tea and are spongy.

In the hope that you liked this simple lemon-flavored madlene recipe, I wish you luck and good appetite!


Cheese and Currant Cream Roll


Cheese and Currant Cream Roll

The simplest roll made so far without starting the oven and which I am very happy with. It is prepared very quickly and is delicious. Perfect for hot summer days. Other recipes with desserts or cakes can be found in the section Quick desserts or Recipes Cakes and pies .
We invite you to browse the section with Retete Delaco where you will find appetizers, desserts, dishes, soups, all prepared with products from our friends Delaco.

Ingredients Rolled with Cream Cheese and Currants

champagne biscuits (16-20 pieces)
2 boxes of Grace Cream Cheese Cream (280 g) - Delaco
100 g powdered sugar
1 vanilla
200 ml fresh
150 g red and black currants
1 sachet of gelatin (10 g)
food foil for packaging

Syrup ingredient:

lemon essence or grated lemon peel
3 tablespoons caster sugar
150 ml water

Cheese and Currant Cream Roll Preparation

First we prepare the syrup through which we will pass the biscuits. Caramelize the sugar and add over the water. Let it boil until the caramelized sugar melts. Let the syrup cool and then add the lemon essence (half an ampoule or 1 teaspoon larger if you have the essence in a bottle, or grated peel of half a lemon).

We start preparing the cream.
The currants are mixed with 3 tablespoons of powdered sugar, and crushed a little with a fork so that whole grains remain. Geatin is hydrated in 30 ml of cold water.

Drain the cream cheese and mix with the sugar and vanilla sugar using a mixer for 1-2 minutes. Whip the cream.

Add gelatin to the crushed fruit (the gelatin is heated until it becomes liquid. DO NOT boil, just heat!). Add the fruit to the cream cheese and mix until smooth. The cheese and fruit composition is gradually added to the whipped cream. Stir until smooth.

The biscuits are passed through the cooled syrup and placed on the food foil as in the picture in two rows. Cover with another foil and leave to cool for 1 hour.
Take them out of the fridge, put aside the layer of foil with which we covered them and spread the cream over them. Using the remaining foil, roll gently until a roll is formed.

Wrap as tightly as possible in foil and leave to cool for 30 minutes.
Garnish with whipped cream or cream (I chose to leave it to decorate with cream) and on top I decorated with red and black currants.

Note: You can leave some cream for garnish, or you can garnish with whipped cream. Hydrated gelatin is only heated! It doesn't boil!


Searched words "madlene"

Mix all the ingredients and put in a special form of madlene and optionally put walnuts, shit or finetti.

In a deep glass bowl, suitable for this dessert, place the crushed madlenele. Drain the juice 1 jar of compote

Beat the eggs with the sugar (use the mixer) for about 5 minutes, until the mixture comes fluffy. Add flour in the rain, butter

Composition 1 is prepared as follows: 1/2 liter of water is boiled with sugar, fruit syrup and gelatin are added. They are half full

Mix eggs, oil and yogurt, and separately mix flour, baking powder, sugar and salt. Add the liquid composition

It is not for nothing that August and Gustar are told in view of the variety of fruits and vegetables that we find in this period, it is almost impossible that our dishes are not very tasty. And because in this

The sunny days of spring and the long weekend that follows urges us to organize a picnic with our loved ones. And how else can we have a successful picnic if not with delicious dishes enjoyed in the company

What could be more suitable for a weekend than an appetizing portion of cake or a plate full of biscuits? And because we have some time available, why not prepare them ourselves? For those who like to


Madlene dessert with lemon and currants - Recipes

Cake with cheese and lemon

Enjoy this Italian-style cake, with its fresh lemon flavor, with a cup of tea or as a dessert. Cheesecakes usually contain a lot of fat, but this recipe does not use a butter-rich countertop and the cheese is ricotta, low in fat.

Ingredients

    45 g sultanas (golden) 3 tablespoons brandy 3 tablespoons semolina 340 g ricotta cheese 3 large egg yolks 85 g caster sugar 3 tablespoons lemon juice 1 teaspoon vanilla extract 2 large lemons, finely grated peel
Topping

Put the raisins in a bowl, add the brandy and soak for at least 30 minutes or until most of the liquid has been absorbed.

Preheat the oven to 180 ° C. It is lined with parchment paper, greased with a little butter, the bottom of a non-stick bottom baking tray, non-stick, 20 cm in diameter. Grease the edges of the mold with a little butter. Sprinkle 1 tablespoon of semolina in the form, turn and tilt to evenly cover the bottom and sides, then shake off the excess semolina. Put the shape aside.

Put the ricotta cheese in a fine sieve and pass it in a bowl. Incorporate the egg yolks, sugar, lemon juice, vanilla extract and the rest of the semolina. Add the grated lemon peel and the raisins together with the brandy.

Pour the mixture into the prepared form and smooth the surface. Bake for 35-40 minutes or until the surface is browned and the edges come off the shape. Leave to cool in the oven for 2-3 hours, with the door ajar.

For topping, peel the oranges, satsumas and lemon, removing the white membrane, then cut the slices between the membranes. Heat the jam very slowly, in a saucepan, until it melts.

Carefully remove the top from the mold and place on a plate. Grease with some of the melted jam. Arrange the citrus slices on top and glaze with the rest of the jam. Allow the jam to harden before serving the cake.


Madlene dessert with lemon and currants - Recipes

Lemon mousse with strawberries & # 8211 dessert

It's Valentine's Day, Valentine's Day, dessert & # 8211 mousse and it's like this time you'd rather spend the evening with a dinner in the comfort of your house, by candlelight, instead of going out. It's more intimate, warmer, you can stay as long as you can, you can arrange your environment the way you want. In the morning you had fun, perhaps cooking together delicious recipes for this dinner, delicately anticipating the romantic moments of the evening.

Everything is ready, you are already thinking about the arrangement of the table, but you remember that you forgot about dessert. The menu is so rich and tasty, however, that you are not sure that you have room for dessert. And yet, what romantic meal can end without him? Trying this mousse that has a strong aroma of fresh lemon, you will feel caressed by a ray of sunshine. We suggest you make four servings, you may not be able to stop at one serving or you may want to extend the pleasure of the flavors to the next day. It's an easy, wonderful dessert, and strawberries are like a prelude to a prelude, aren't they?

Lemon mousse with strawberries

ingredients

1/2 sachet of gelatin powder

1 teaspoon grated lemon peel

1/2 tablespoon light olive oil

Peel a squash, grate it and cut it into small pieces. He stepped aside. Sprinkle gelatin over half the amount of cold water in a bowl. Allow to absorb for 5 minutes.

Mix the rest of the water with the powdered sugar, lemon peel, lemon juice, oil and egg in a suitable saucepan until smooth. Boil over low heat stirring continuously for about 5 minutes or until the composition is hot. Add the soaked gelatin and mix until the gelatin has dissolved.

Remove from the heat and place in a bowl. Allow to cool to room temperature, stirring occasionally. Then add the yogurt. Arrange a layer of strawberries and a layer of lemon mousse in 4 bowls for dessert. Cover and refrigerate for about 3 hours or until hardened.


Decorix.ro recipes: Blackcurrant and lemon foam

For Italian meringue (meringue - basic recipe):
Melt the 200 g of sugar in water at 120 ° C.
Meanwhile, beat the egg whites with the remaining 50 g of sugar in a hard foam, then pour the melted sugar into a thin wire without turning off the food processor.
Beat until completely cooled.

For blackcurrant and lemon foam:
Soak the gelatin in the hot currant puree, pour over the Italian meringue, grated lemon peel, and finally the whipped cream.
Pour this composition into silicone molds, smooth the surface well and put in the freezer for at least 2 hours.
After that, take it out of the molds and let it thaw in the fridge in the serving plate approx. 1 hour.
Decorate before serving with blackcurrants and lemon peel cut into thin strips.


Check With Oranges And Blackcurrants

Cake With Oranges And Blackcurrants - a delicious cake perfect for an afternoon of coffee or tea with loved ones.

What a delicious dessert for an afternoon coffee or tea with your best friend! The cake with oranges and blackcurrants it is one of the most fragrant cakes I have ever eaten. And who doesn't like the cake? It is the perfect snack to take to school, to work, to serve for a coffee or only when we are hungry. Simple recipe, but not boring, the orange currant cake with black currants is a delicious dessert that will delight our souls and taste buds. I used frozen blackcurrants, but you can use fresh fruit, if you have it at hand & hellipsi I know you have, especially in summer, those who stay in the yard & hellip

Not to mention, I say let's get to work and heat the ovens. You remember I told you this in another post, didn't you? The first thing we do when we start the cake is to heat the oven ( read here ), always.

Then bring the ingredients to a boil.

Some tips before you start:

* We will need chopped walnuts.

Instead of cutting them with a knife and wasting time, we put them in a bag that we close in our mouths. We go over the walnuts with the rolling pin, until they are crushed to the desired size.

* We will need currants, fresh or frozen.

If you do not like currants, you can use frozen or fresh cranberries, it is perfectly acceptable.

* In this recipe we use orange juice and peel, but if you don't have it at hand, you can replace it with Lemon.

Below you have the recipe with the necessary ingredients. If you liked it, you can try other recipes from this category.


CHEESECAKE GLAZED WITH LEMON AND LEVANTICA

I kept wondering how lavender cookies would turn out, especially since I've known her I adore her floral, inviting and calming scent that inspires a state of good mood and relaxation.

I have seen that it is cultivated quite often lately being a plant with a fairly wide spectrum of use both for cosmetics and due to its therapeutic qualities, but, unfortunately, I have never seen a purple plantation that I am amazed by the color and smell, as I imagine a friend of mine felt who immortalized this moment and promised to keep me a bunch of fragrant flowers. Before I met her, someone else surprised me with two generous bouquets that enriched my house with surprising flavors and made me think of a dessert worthy of a meeting with friends at a beauty session.

A cheesecake glazed with lemon and lavender is a slightly sour diaphanous dessert with a rather fine lavender aroma, the most suitable that I could enjoy in a very pleasant and relaxing company with my friends and girls from An-Le Class Studio, and the glossy glaze also flavored with lavender completed the recipe for success with its mirror effect that fit perfectly with the location we are in.

Ingredient:

For the countertop:

  • 3 eggs husband
  • 3 tablespoons sugar
  • 2 tablespoons oil
  • 2 tablespoons flour
  • 2 tablespoons cocoa
  • 1 pinch of salt

For the cream:

  • 250 gr. mascarpone
  • 200 gr. cheese cream
  • 4 tablespoons vanilla flavored powdered sugar
  • 200 ml. whipped cream
  • 150 ml. milk
  • 1 teaspoon dried lavender (4-5 twigs)
  • 1 lemon
  • 1 sachet of gelatin (10 gr.)

For the glaze:

  • 60 ml. the water
  • 70 ml. condensed milk
  • 70 gr. sugar
  • 100 gr. glucose syrup
  • 1 teaspoon dried lavender
  • 10 gr. gelatine
  • 100 gr. White chocolate
  • red and blue food coloring

Preparation method:

How to prepare a thin countertop in three steps at home

1 First turn on the oven and set the temperature to 180 ° C.

2 Mix well in a bowl the 3 eggs prepared for the counter together with the sugar, then add the oil and dry ingredients that you sift beforehand and homogenize them in the composition with a spatula.

3 Line a square baking tray with baking paper and pour the resulting mixture and bake for 10-15 minutes.

My recipe for baked cheesecake with mascarpone, cream cheese and lemon and lavender infusion

1 Put 150 ml in a kettle. milk that you bring to the boiling temperature, then add over it 4-5 sprigs of dried lavender (about 1 teaspoon of flowers) and 1 teaspoon of lemon peel, put the bowl aside and let them infuse for 5-10 minutes .

2 Hydrate the gelatin in two or three tablespoons of cold water, then put it over the warm milk and dissolve it completely.

3 Meanwhile, prepare the cream, mixing very well 250 gr. mascarpone with 200 gr. cream cheese and 4 tablespoons of vanilla-flavored powdered sugar left for a few minutes at room temperature, and at the end add cold cream for whipped cream and mix for a few more minutes. It is completed with the juice from a lemon and with the milk in which you made the cold and strained lemon and lavender infusion.

4 For the final shape, a silicone tray with hemispheres or muffin tins can be used, in which the composition is divided so that there is 4-5 mm of space left above where the circles cut to fit from the countertop can fit. These will actually be the basis of the lemon and lavender cheesecake.

5 Let the tray cool for at least a few hours, or overnight, and before pouring the glossy icing, move them for 30 minutes in the freezer so that when you take them out of the mold it will be much easier.

How to prepare a glossy icing with condensed milk mirror effect, glucose syrup and white chocolate

1 For the icing, put in a saucepan water, condensed milk, sugar and glucose syrup (or honey, if you do not have glucose at hand, as I did for the chocolate cake with raspberries and glossy icing - find there detailed recipe with pictures), after which it is left for a few minutes on low heat until the sugar melts and a kind of syrup is obtained. Towards the end, put a teaspoon of dried lavender on it and let it infuse for 3-4 minutes, covering the bowl with a lid.

2 Separately hydrate the gelatin in 2 tablespoons of cold water, then add it to the still hot liquid that you have strained so as to remove the lavender flowers and dissolve it well.

3 Pour the liquid over the broken white chocolate as small as possible and set aside for 5 minutes, during which time it softens slowly and melts in half. Take a hand blender and mix the mixture until you notice that the chocolate melts permanently, then strain it, add the red and blue dye until you get the desired color and set the bowl aside.

4 Use a thermometer, and when the temperature of the mixture reaches somewhere around 32-33 ° C, remove the cookies from the molds, place them on a grill and carefully pour the icing obtained.

It doesn't matter if there are a few spaces left uncovered, I assure you that they are delicious, and the effect produced among friends will fill you with joy even with a little delay after a well-deserved photo session, as often happens to me. So it was now, when I was convinced once again that desserts are made especially to be shared with family or friends to feel their true taste.

Thank you Ana on this occasion for the atmosphere and for the support offered in taking some effect photos.


Video: Μαντλέν Madeleines. Μαντλέν με λεμόνι. Γλυκό μαντλέν. Christina Kyvranoglou Greek Kitchen (June 2022).


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