CAUTION ! This dessert makes addiction to all Raffaello balls lovers, when you try the combination of Raffaello and raspberries, it tastes really amazing.
INGREDIENTS :
500 g of quark (or curd, but you can use fresh cheese, too)
200 ml of cream
50 g of sugar
3 packets of vanilla sugar
400 g of raspberries (frozen)
1 big package of Raffaello balls (230 g )
PREPARATION :
1 . Crush up Raffaello balls in a blender or with a fork …
2 . Mix quark, vanilla sugar and sugar shortly …
3 . Put quark and Raffaello together, mix shortly and put aside till you whip the cream …
4 . Add whipped cream into the prepared Raffaello cream and stir well …
5 . Put the cream into a piping bag (not obligatory, you can fill the glasses using a spoon, as well), first put the raspberries into glasses, then add Raffaello cream, after that raspberries again and at the end put just one raspberry on the top …
6 . Put the dessert in the fridge for 3 – 4 hours to let the raspberries defrost slowly …
NOTE :
In Croatia quark or curd (Quark or Topfen) can be found in shops like Lidl, Interspar, Kaufland.
I have taken this recipe from Anna Walz on the Chefkoch.de website.
If you like recipes from my blog, you can subscribe to my YouTube channel for free …. thank you for trusting me your Meri
Yogurette Cake
If you like Yogurette chocolates, you will adore this cake. As summer is approaching, I have made this summer cake for you. Due to yoghurt and strawberries the cake tastes light and fresh.
INGREDIENTS FOR BISCUIT PASTRY :
(a 250 ml-cup is used)
3 eggs ( L )
1 vanilla sugar
1 cup of sugar
½ cup of oil
½ mineral water
1 ½ cup of flour
1 baking powder
10 g of cocoa
FOR FILLING :
2 packages of gelatine powder = 20 g (or 12 sheets )
400 ml of cream
1 Whip It (whipped cream stabilizer)
250 g of fresh cheese
500 g of set yoghurt 10 %
3 spoons of lemon juice
500 g of strawberries
100 g of powdered sugar
200 g of white chocolate
10 spoons of water
DECORATION :
5 packages of Yogurette chocolates
8 strawberries
1 Whip It (whipped cream stabilizer)
200 ml of cream
PROCEDURE :
1 . heat the oven at 180o C …
2 . mix eggs, sugar and vanilla sugar to make a nice cream, add oil and mix for 2 more minutes …
3 . add sifted flour, cocoa, baking powder and mineral water and stir lightly with circular movements to make the mixture homogenous …
4 . line the pan with parchment paper, oil the edges (oil or butter) and put the biscuit mixture in the cake tin 26 and bake it for 40 – 45 minutes …
5 . open the tin band and let the biscuit cool down completely …
6 . for the filling, first melt the chocolate on steam, then take it away from the sauce pan with simmering water to let the chocolate cool down (it has to be just warm) …
7 . dissolve the gelatine in water, stir and let it stay for about 10 minutes to become spongy …
8 . in the meantime mix the cream a bit, add cream stabilizer and continue mixing till it gets firm. When it is ready, let it stay for a while to prepare other ingredients…
9 . dice the strawberries and leave them aside …
10 . put yoghurt, cheese, powdered sugar, lemon juice into a bowl and mix well. Take 4 spoons of the mixture away, for gelatine …
11 . stir the whipped cream with yoghurt you have mixed and chocolate …
12 . melt the gelatine in the microwave for a few seconds and add the 4 spoons of yoghurt, you have taken away, and mix with gelatine…
13 . put the prepared gelatine into the filling and stir well …
14 . add strawberries and stir well …
15 . half the cooled biscuit, the upper side will be used as the bottom of the cake …
16 . put a high metal band around the cake and pour more than half filling on the bottom biscuit . Then take the second biscuit, turn it upside down and pour the rest of the filling….
17 . smooth the cake and store it in the fridge overnight …
18 . for decoration half the strawberries and mix the cream with cream stabilizer …
19 . ice the cake with whipped cream , line the strawberries all along the edge, chop two yogurette chocolates and put them in the middle, line other chocolates all around the cake. You can decorate the cake, as you wish, too.
If you like recipes from my blog, you can subscribe to my YouTube channel for free …thank you for trusting me your Meri
Stracciatella Ice-Cream
As summer is approaching, time for ice-cream is coming, too. This ice-cream is ideal for those who are not fond of classical chocolate ice-cream, but they still do not want to miss that chocolate flavour in it. Stracciatella ice-cream contains pieces of bitter chocolate which give it fantastic taste and looks.
INGREDIENTS :
200 g of white chocolate
500 ml of milk
400 ml of cream
150 g of baking chocolate or another bitter chocolate
50 g of powdered sugar
PREPARATION :
1 .put milk, white chocolate and 200 ml of cream into a medium-sized pot …
2 . warm lightly with constant stirring to let the chocolate melt as quickly as possible and take away from the heat immediately. Be careful to avoid boiling, and just let the chocolate melt…
3 . put in the fridge to cool completely …
4. in the meantime chop bitter chocolate into pieces …
5 . mix the rest of the cream, not completely but about half, and add sifted powdered sugar (be careful not to mix it too much to avoid changing the cream into butter) …
6 . when the cream is mixed, pour the cooled mixture of white chocolate into it, mixing lightly till all ingredients become homogenous … (don’t mix too much because mixture can get creamy and look like butter) …
7 . pour into an inox bowl or a pot and put into the freezer for 2 – 3 hours (in the meantime check that the ice-cream does not freeze too much)
8 . when the ice-cream has thickened and become creamy (it is harder to mix) take it out and add the chopped bitter chocolate and stir well with a trowel …
9 . put the ice-cream into a suitable bowl and put it back in the fridge …
NOTE :
It is not the same to keep the ice-cream in a freezer, where meat, fish, vegetables etc. are placed or to keep it in the freezer aimed just for ice-cream.
Ice-cream should be taken out of the fridge 15 minutes before use to unfreeze a bit and to get more suitable for serving …
TIP :
• To avoid appearance of ice crystals in the ice-cream, it is advisable to stir each ice-cream, being made, as long as its freezing process lasts.
• When you put the ice-cream in the fridge it is necessary to stir it with a trowel each 30 – 40 minutes and repeat this 3 to 4 times and then you can let it freeze completely…
If you like recipes from my blog, you can subscribe to my YouTube channel for free
…. thank you for trusting me your Meri
Choco Cupcakes
Well, I just don’t know what to say about these Cupcakes. Once an acquaintance of mine gave me a recipe for muffins and I simply transformed them to Cupcakes. Everything is so chocolate, chocolate, chocolate…… I think these Cupcakes are the right thing for all chocolate lovers.
INGREDIENTS :
TOPPING :
500 ml of cream
300 g of dark chocolate
BATTER FOR MUFFINS :
100 ml of oil
1 egg
250 ml of milk
250 g of flour
1 package of vanilla sugar
1 package of baking powder
2 spoons of cocoa (bitter – for cakes )
200 g of finely chopped dark chocolate
1 tea spoon of baking soda (without aluminium)
150-170 g of sugar (depends on how sweet you like)
TOPPING PREPARATION :
1 . heat the cream well on the cooker, it should be hot, but it mustn’t boil. Then turn the cooker off, add chocolate and stir till it melts completely…..
2 . leave it to cool and then put in the fridge and let stay over night, if possible …
MUFFIN PREPARATION :
1 . heat the oven well at 180o C …
2 . chop the chocolate as fine as possible …
3 . put all the dry ingredients in a bowl and mix them, then add all the wet ingredients and mix them well to become homogenous …
4 . put muffin paper liners into moulds and fill them a little more than a half …
5 . put into the formerly heated oven and bake for 15 – 20 minutes …
6 . use a toothpick to check if muffins are done , when you stick a toothpick into the middle and pull it out, it should be completely clean, if there is batter on the toothpick, put the muffins back into the oven for a minute or two…
7 . leave the muffins to cool completely to be able to put topping on them …
8 . take the topping out of the fridge and mix it well till it becomes creamy …
9 . fill a decorating piping bag and start garnishing cupcakes from the edge to the middle …
10 . if you wish, you can sprinkle the cupcakes with chocolate pearls, stars, etc…
If you like recipes from my blog, you can subscribe to my YouTube channel for free
