Be your own dessert master! Chocolate shredded coconut sponge cake easy to learn

Philadelphia Vanilla Cheese Crackers

Ingredients

150 g room temperature butter

100 g cream cheese (Philadelphia), room temperature

1 cup sugar

1 egg

1 tsp vanilla extract

2 ½ cups wheat flour

1 tsp baking powder

1 pinch of salt

Production instructions

Oven preheat: Preheat oven to 180 °C (350 ° F) and line a baking sheet with parchment paper.

Stir ingredients: In a large bowl, beat the butter and cream cheese until smooth and creamy.

Add white granulated sugar: Add white granulated sugar and continue mixing until well incorporated.

Add the eggs and vanilla extract: Add eggs and vanilla extract to the mixture and beat until well combined.

Mix the dry ingredients: In a separate bowl combine the flour, baking powder, and pinch of salt.

To make the dough: Add the dry ingredients to the butter and cream cheese mixture and beat until smooth.

To make the cookies: Use an ice cream scoop or two spoons to shape the dough into balls and place on the prepared tray, leaving space between each ball. Slightly flatten the dough with a fork.

Roasting: Bake until slightly browned around the edges, 12-15 minutes.

Cooling: Place cookies on a grid rack to cool before serving.

Preparation time: 15 minutes | Cooking time: 15 minutes | Total time: 30 minutes

Calories: About 150 calories per cookie

Blueberry Cheesecake Recipe

Ingredients

Bread crust

11 ⁄ 2 cups crushed Graham cookies (about 18 square Graham cookies or 10 digestive cookies).

3 ⁄ 4 cups chopped walnuts or pecans (2.5-3 oz pack)

1 tablespoon sugar

6 tbsp unsalted butter, melted

Cheesecake

3 packs (8 oz) softened cream cheese

1 cup sugar

3 eggs

1 tsp vanilla extract

Cranberry sauce/filling

21 ⁄ 2 cups blueberries (fresh or frozen).

3 tablespoons sugar (adjust to taste to get a sweet but tart taste).

Peel of 1 lemon

The juice of half a lemon

Production instructions

Prepare the dough:

Mix ingredients: In a bowl, add crushed Graham cookies, crushed walnuts or pecans walnuts or pecans, sugar, and melted butter. Stir until the mixture is evenly moistened.

Press into a pan: Press the crumb mixture into the bottom of an oiled 9-inch springform pan. Use the flat bottom of the glass to ensure a compacted, smooth finish. Set aside.

Prepare cheesecake

Preheat the oven: Set oven to 325 ° F (163 °C).

Whip Cream Cheese: In a large mixing basin, beat softened cream cheese and sugar with a bench or hand mixer on medium speed until smooth and creamy.

Add eggs and vanilla extract: Add eggs one by one, beating well after each addition. Pour in vanilla extract and stir until well combined, scraping down the sides of the bowl to avoid lumps.

Roasting: Pour the cheesecake batter into the prepared crust. Bake for 50-55 minutes until browned around the edges and set in the center. Cracks may occur, but that's okay.

Cooling and refrigerating: Place cheesecake on a rack to cool completely, then refrigerate for at least 4 hours or overnight. You can prepare cheesecake up to two days in advance.

Prepare cranberry sauce

To cook the sauce: In a small saucepan add the blueberries, sugar, lemon zest, and lemon juice. Cook over medium heat for about 10 minutes until fruit pops and sauce thickens.

Cool the sauce: Let the sauce cool and spread onto the cheesecake.

Serve:

Add the cranberry sauce: Once the cheesecake has cooled and set, pour it into a pan and spoon the cranberry sauce over the cheesecake or single slices.

Enjoy: After slicing, drizzle with whipped cream if preferred!

This blueberry cheesecake is the perfect balance of cream, fragrance and sweetness-enjoy!

Chocolate shredded coconut sponge cake

ingredient

Making a cake

2 cups wheat flour (280 g)

1 cup sugar (200 g)

1 cup milk (240 ml)

1 cup chocolate powder

½ cup softened butter

4 eggs

1 tablespoon baking powder (baking powder)

Stuffing

1 can of condensed milk

100 g shredded coconut (1 cup)

1 tablespoon butter

Ingredients

½ can of heavy cream

200 g semisweet chocolate

Chocolate chips or coconut puree

prepare

1

First prepare the sponge cake batter by separating the egg whites from the egg yolks and beating the egg whites with an electric whisk until firm. Set aside for later use.

2

In a separate bowl place the butter, sugar, and egg yolks and whip with a whisk or whisk for 2-3 minutes until an even lump-free cream is obtained. Here's one of the tricks for making a fluffy chocolate sponge cake: add enough air to the dough.

3

Sift flour and cocoa powder into a bowl. Add the previous mixture, alternating with the milk while whisking with a hand whisk or spatula.

4

Finally, add the whipped egg whites to the cake batter and baking powder. Continue mixing with a spatula or hand whisk, making gentle motions as the batter cannot lose any volume or air.

5

Once the batter is done, it's time to bake! Pour the batter into an oiled cake tin, preferably round and about 20 cm in diameter. Place the chocolate sponge cake in a preheated 180 º C oven and bake for 45-50 minutes.

Tip: 30 minutes before baking, warm the bottom to prevent the inside of the cake from turning raw, and warm the top and bottom the rest of the time.

6

While baking the sponge cake, prepare the coconut condensed milk filling. To do this, combine all the ingredients in a pan over medium heat, stirring constantly, until it starts to boil. At this point, turn off the heat and allow it to cool.

Tip: Don't worry if the cream looks too soft, it will harden slightly when cooled.

7

If desired, you can also prepare chocolate toppings to decorate the prestige cake. To make, place the heavy cream and chopped chocolate in an ovenproof dish and heat it at full power in the microwave, melting every 30 seconds. Remove after the first 30 seconds, stir well and heat for another 30 seconds if necessary. This step can also be done in a warm pan.

8

Once the sponge cake is ready, remove it from the oven, let it cool and unmold it and place it on a grid rack. Once completely cooled, cut in half and load in the cake. The chocolate shredded coconut sponge cake is almost ready!

9

Spread half of the filling on the chocolate sponge cake, then place on the top of the cake, covering the surface of the cake with the remaining coconut filling. If the surface of the cake is uneven and you want the coconut chocolate sponge cake to be flawless, you can always cut the cake to make it even.

Tip: If the coconut paste is too thick, add a little milk and stir well.

10

Finally, decorate the cake with chocolate sauce. Place the fluffy chocolate and grated coconut sponge cake in the refrigerator for an hour until served.