Peach Tiramisu Cake
(biscuit, cream with mascarpone, peaches)
Dough:
- 3 eggs
- 4 large spoons of sugar
- 3 large spoonfuls of density
- ¼ baking powder
- grated lemon peel
Mix the egg yolks and sugar until foamy. Add the rest and stiff egg whites.
Pour into the cake mold and bake.
When cold, cut horizontally once to 2/3 of the height.
Stuffing:
- 590 grams of mascarpone
- 100 grams of fresh cheese
- 150 grams of granulated sugar
- 8 sheets of gelatin
- 5 dl of sweet cream
- 3 eggs
- 100 grams of sugar
Peach Tiramisu Cake Preparation
Beat eggs with sugar until foamy and steam. Cool down.
Prepare the gelatin according to the instructions on the package.
Beat the sweet cream into stiff whipped cream.
Mix the cheese and sugar well into a smooth mixture.
Mix all the mixtures together.
- 2 large cans of peach compote (other fruits can also be used)
- topping for cakes
Put a thicker sheet of dough in the cake mold first. Spread it thinly with jam. Put some cream and press the peach halves in thickly with the hollow side down.
Separate 1 cup from the cream, pour the rest, cover with a thin sheet of dough. Pour the separated cream on it.
Cut the remaining peaches into thin slices and arrange them decoratively on top of the cream. Pour over the cake topping prepared according to the instructions on the package.
BIG APPLE
(unbaked apple cake, biscuits, pudding and sweet cream)
- ½ l of water
- 100 grams of sugar
- lemon juice
- 500 grams of peeled and thinly sliced apples
- 3 dl apple juice (from tetrapak)
- 2.5 dl of sweet cream
- 1 vanilla pudding
- biscuits
Boil apples in water with sugar and lemon juice. Strain them.
Add enough juice to the apple water, up to ½ liter, and boil the pudding.
Mix the cooked apples into the pudding.
Place a row of biscuits sprinkled with apple juice on the bottom of the dish, spread the filling (still hot!), and stack until all are used up.
Cover the top with whipped cream when it cools down a bit.
Croissant cake
Ingredients:
Crust: 250 g of ground biscuits, 150 g of butter, 100 g of powdered sugar, 1 glass of orange juice.
Filling: 200 ml of milk, 3 vanilla puddings, 8 tablespoons of flour, 8 tablespoons of sugar, 1 l of milk, 250 g of butter, 150 g of powdered sugar, 300 g of Nutella and croissants (depends on the size, smaller ones are better filled with chocolate), whipped cream
Instructions for preparation:
Crust: Beat butter and sugar well. Combine juice and biscuits and add whipped butter to that mixture and form a crust as desired (shape: heart, circle or cube). Spread the crust with 200 g of Nutella and leave to cool.
Filling: Put a liter of milk with 8 spoons of sugar to boil. Boil 200 ml of milk with three bags of pudding and 8 spoons of flour with milk. When it cools down, add whipped butter with sugar. Divide the filling into two parts. In one part, add the rest of the Nutella. Put the entire yellow filling over the crust, then the croissants (if they are large, divide them into two parts), then the brown filling. Leave the cake to harden, if possible overnight or at least for 2 to 3 hours in the refrigerator, and then sprinkle it with whipped cream if desired.
