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Dessert cake with mango and pomegranate jelly

Dessert cake with mango and pomegranate jelly

Pomegranate jelly-clean the seed pods, extract their juice using a juicer or blender and then strain the juice obtained.

In a saucepan add the pomegranate juice, sugar, lemon juice and put on the fire until the sugar dissolves.

Add hydrated gelatin in cold water, mix well, pour the juice into a bowl, the tray smaller than the one we will make the top, lined with food foil and put in the freezer.

Blat-Mix the egg whites with a pinch of salt, add the sugar and mix until it becomes a glossy meringue, add the yolks, mixing well after each one, the oil, the water.

Mix flour with cocoa, baking powder and sift over beaten egg whites, rum essence, mix with a spatula with light movements until smooth.

Pour into the tray lined with baking paper and put in the preheated oven until it passes the toothpick test.

Let it cool on a grill and then cut it into 2.

Mango cream- Drain the mango syrup and cut it into pieces or grind it. Mix the sour cream together with the bee honey for a few minutes, then add the whipped cream and mix until it doubles in volume.

Assembly-in a tray with a removable ring we add the top that we syruped with syrup from the mango compote-1/2 mango cream, in the middle we add the pomegranate jelly, the rest of the cream and on top of 2 slices of top.

Refrigerate for a few hours.

decoration-Mix the whipped cream together with the sour cream, cover the cake with whipped cream and let it cool for 30 minutes.

Passion fruit jelly - empty the passion fruit seeds and add to a saucepan with water and 1 tablespoon of sugar (depending on how sweet we want)

Put on the fire for about 4-5 minutes, stirring constantly until a jelly is formed.

Let it cool for a few minutes, then add it on top of the cake and decorate as you like.

Dessert cake with mango and pomegranate jelly - Recipes

  • tomatoes
  • oregano
  • salt
  • sugar
  • olive oil
  • fresh basil
  • bread
  • anchovies
  • garlic


Perfect this season!

I really have some anchovies and I didn't know what to do with them! Thanks for the bridge! puup

How good, I haven't made a lot of bruschettas, kisses so many!

I imagine how good they look. don't you send me to taste too? :)
Kisses and nice weekend!

Very good, tasty and fast. and you need a lot of beer. My husband with 2 colleagues last summer with these bruschettas finished a & quotscatollone & quot of beer, so I know what I'm saying. amateur opinion. Come on, I was kidding. Are the luggage ready? Of, of of with these documents and I ate my health, now with the adoption of the girls by my husband I hope I will end with the word DOCUMENTS. Anyway, I wish you to stay in Iasi to be full of joys, meetings, walks and to solve everything you set out to do.

  • 500 ml whipped cream, 2 tablespoons powdered sugar
  • 2 sachets of whipping cream
  • 300 gr cocoa biscuits
  • Half a chocolate bar

We'll start by dissolving the jelly. Put the 4 jelly sachets in two separate bowls and pour boiling water on top. Mix with a spoon and leave to cool.

In another bowl pour the mango puree. Over it add the cold jelly from a bowl and mix with a wooden spoon, then put it in the fridge.

Meanwhile, put in a pan, a layer of cocoa biscuits. In a bowl put the cream cheese and mix it with a mixer. Add the 5 tablespoons of sugar and then pour the remaining cold jelly into the other bowl.

We mixed everything very well. In another bowl we will put the whipping cream and we will beat it with the mixer until it hardens. Then gradually pour the previously prepared mixture, and continue beating with the mixer. Leave the cream in the fridge for a few minutes.

Part of the cream obtained is placed over the layer of biscuits in the tray and spread evenly over the entire surface. Then add the mixture of mango puree and jelly, then put the remaining cream on top. Spread well and put another layer of biscuits on top.

In a tall bowl, beat the whipped cream with a mixer until it hardens, then add the powdered sugar and continue to mix. At the end, add the 2 sachets of hardener and mix a little more with the mixer.

Spread the whipped cream over the layer of biscuits and level well. Sprinkle the grated chocolate on top. The cake is ready! Good appetite!

Aphrodisiacs, Aphrodite's favorite foods, the goddess of beauty and love

If you are on a diet, we offer you the following recipe: carrot cake and cinnamon with fruit jelly. It will definitely become one of your favorite desserts!


  • 300 g white gluten-free flour
  • 1 teaspoon baking powder without
  • gluten
  • 1 teaspoon baking soda
  • 5 eggs
  • 200 g butter
  • 70 g sweetener
  • 120 g grated carrots
  • 1 nutmeg powder
  • 2 teaspoons cinnamon
  • vanilla essence
  • ½ Peeled pineapple
  • 1 mango
  • 40 g sweetener
  • 7 g gelatin
  • 200 ml of water

Jelly with Coffee and Milk

For hot summer days it is the best dessert. Coffee lovers will love this Jelly with Coffee and Milk. It is very cool and energizing. I highly recommend it to those who love coffee. I used the best Swedish coffee from Nordic Shop.

It can be prepared according to everyone's sweeter, bitter taste. I prefer sugar-free coffee with a lot of milk, so in the dessert below I used less sugar than the ones written in the recipe.

Other desserts of this kind are presented in the images below. Click on the title in the image to access the recipe.

  • Aroma Verii
  • Vibrator cake

Let's see now what ingredients we need.

Coffee and Milk Jelly & # 8211 Ingredients

3 sachets with gelatin (I used the ones in the picture)
400 ml condensed milk (can also be sweetened)
500 ml milk (3.5% or 1.5% fat)
sugar to taste
1 vial of vanilla essence
500 ml of natural coffee
50 g sugar

Coffee and Milk Jelly & # 8211 Preparation

Milk composition
We start with the milk mixture. Put 2 sachets of gelatin to hydrate in 100 ml of cold water. The milk is mixed with condensed milk and sugar is added to taste, depending on how sweet we want it to be.

Add the vanilla essence ampoule and lightly heat this mixture until the sugar melts.

Remove from the heat and heat, be careful. heat (DO NOT BOIL.) hydrated gelatin until it becomes liquid.

Gelatin is added to the milk mixture and mixed until smooth.
The milk composition thus prepared is poured into glasses. Put the glasses in the cold until the milk thickens.

Coffee composition
Put 1 sachet of gelatin to hydrate in 50 ml of cold water.

The boiled coffee is sweetened with sugar according to everyone's taste. The gelatin is heated slightly until it becomes liquid, after which it is poured into the coffee.

Mix and this composition is poured over the curdled milk from the glasses and put back in the cold to clothe the coffee composition.

At the end, garnish with grated chocolate and this Jelly with Coffee and Milk is served cold.

Note: Different flavors can be added to the coffee composition if desired.

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Separate the egg whites from the yolks. The pomegranates are cut in half, the cores are removed and cleaned so that only the seeds remain.

For the cream, beat the egg whites well and gradually add 50gr of sugar, continuing the action. Rub the yolks together with the rest of the sugar, add salt, flour and thin with a little cold milk. Boil the milk and then pour over the yolks. Mix with a whisk holding the bowl in a bain-marie. When the cream is ready, remove from the heat, add the butter, beaten egg whites and mix gently until the egg whites are incorporated into the cream.

Leave to cool and then mix with the pomegranate seeds.

Put the pomegranate peels in cups, fill them with cream and garnish with whipped cream, if you want a special presentation.

Xandrinne and her culinary deeds

Finally it was his turn :) An interesting cake, which I prepared for the New Year's Eve meal (it was a bit difficult to get on the blog).

I have the recipe from a Practic magazine. but I walked in quantities, not knowing what would come out of it.

Ingredients (I halved the quantities): 1 l sweet cream (I used the neighboring cream: D),

500 g cream cheese (or mascarpone),

500 ml vegetable cream (I used sweet cream for whipped cream),

5 sachets of gelatin, 250 ml of pomegranate juice, cherries or berries,

1 mango compote (not used),

150 g biscuits with cocoa, 50 g butter (I used biscuits).

If you use biscuits, crush them, mix them with butter and a spoonful of sugar, to get a greasy and moist mixture, which you pour into the shape of a cake, pressing with a spoon and bake for about 10 minutes, then leave to cold. I wallpapered the shape of the cake with biscuits.

In a bowl, which you will put on the steam bath, pour the sour cream, 4 sachets of gelatin, sugar and lemon peel. Stir, leave to cool for 10 minutes (if you use mango compote, add the juice from the compote). Beat the whipped cream and let it cool. Place the bowl of sweet cream on the steam bath, stirring constantly, until the gelatin melts and the mixture becomes creamy, the mixture should NOT boil. Strain the cream to remove the remnants of gelatin and lemon peel.

Add the cream cheese, mix well and leave to cool a bit. Add a tablespoon of whipped cream, incorporate. At the end add the lemon juice. If you use mango compote, add diced fruit. Pour the mixture into a cake, level and let cool for an hour.

For decoration, dissolve 1 sachet of gelatin in warm juice, mix the gelatin to be well dissolved. Sprinkle the pomegranate seeds over the cake and pour the gelatin. Let cool for another two hours, then remove the ring from the cake tin.

I used a red Jelee Cake envelope from Dr. Oetker for decoration.

Ramona is a beautiful, ambitious young woman, with a very busy schedule and who doesn't have much time to waste in the kitchen. However, Ramona likes to play with ingredients and spices, to experiment, but, especially, to surprise her boyfriend with a recipe made with a lot of love.

So, hoping that he will inspire us, he decided to share his culinary adventures with us.

Every week, you will find on a delicious and easy to make recipe, proposed by Ramona.

Cooking as a toy: Raw ice cream cake with mango and banana

As I've been accustomed to lately, my desserts don't contain sugar. So I allow myself to do it more often. A super fresh fragrant cake that is prepared super fast, but which must stay in the freezer overnight.

- 1 1/2 cups raw cashews
- 1 cup of organic coconut flakes
- 1/2 cup soft pitted dates

I put all the ingredients for the counter in the robot and mixed for a few good minutes until the composition became slightly sticky.

I poured the whole countertop composition into a detachable cake form (20cm), I pressed it firmly with my palm and put it in the freezer. I grabbed the stuffing.

Cakes and Pies

8. Healthy cake with cherries on the back

The cake from the black forest is a retro favorite, but bring the cherries to the baking world of the 21st century with this beautiful rustic creation. With its dough without whole wheat, without butter and with a little added sugar to the fruit topping, it rises to the height of its healthy title.

9. Cheesecake with cashew peach cinnamon

From cashews in its filling to almonds in the shell, this dairy-free recipe might look like nuts, but only until you taste it. Smooth and creamy, with a light tango of lemon juice and lots of fresh peach jam, this cottage cheese is the ultimate example of how a vegan turn for dessert can be better than the original.

10. Pomegranate tart with raw chocolate

If you can't understand baking without eggs, you don't have substitutes at hand or you just can't feel like turning on the oven, this beautiful tart without baking works as the perfect sweet solution. In just 10 minutes and less than 10 ingredients, you have a chocolate treatment loaded with antioxidants from cocoa powder, pomegranate and walnuts.

11. Apple pie with pumpkin quickly and easily

Get from your daily fruits and vegetables with a slice of this pumpkin apple pie. Not only does it pack in an impressive amount of dessert products, but it also uses coconut sugar, rolled oats and lots of heart-healthy macadamia nuts. Even if you cut an extra-generous piece, you will not overdo it with sugar or saturated fat.

12. Silk pie with healthy chocolate

Next time someone asks how vegans get protein, serve him a slice of this silky goodness. Eaten with quality vegetable proteins such as tofu and nuts, but tastes only like chocolate, it is good enough to prevent anyone from questioning veganism.

13. Chocolate nut pie

Regular pecan pie is delicious, but can be quite dense. Light things up by removing the butter and sugar and adding a layer of mango and banana puree for a certain fruity freshness. It's one of those flavor combinations that you may not have thought of, but once you try it, you'll wonder where your whole life has been.

14. Whole wheat vegan carrot cake

Everyone needs a good carrot cake recipe in their repertoire. Make your own vegan. With unrefined sugars and whole wheat flour, it's a little healthier than most, and the cashew "cream cheese" ice cream sweetened with maple syrup is just as incredible as the usual one.

Jelly cake with berries - recipe

This recipe will delight first of all the children, but also the guests invited to a name day or another important event in the family.

Unlike traditional, heavy cakes with many creams, this cake has a light consistency and a tasty and refreshing taste. In addition, it is not very sweet. It has no countertop, no flour or eggs, but only cream. Ideally, you should use an authentic cream, from the country, or purchased from a reliable source.

Jelly Cake with Berries

Jelly cake with berries & # 8211 recipe

• 500-700 g of berries
• 1 liter of cream
• 100 g of sugar
• 500 ml of cold water
• 5 teaspoons of gelatin

Put the gelatin in a kettle and add the cold water. Stir and let it swell for about an hour. Then put it on the fire, stirring constantly, until it dissolves completely. It doesn't have to boil.

Mix the cream and sugar in a large bowl until smooth, then pour in the gelatin composition, stirring quickly with a whisk. Add the berries and mix well.

You can use a mixture of frozen berries, purchased from supermarkets (blueberries, currants, raspberries, strawberries, blackberries, etc.). You don't need to cut them, they are whole. If you use other fruits (bananas, peaches, oranges, plums, pears), cut them into small pieces.

Pour the resulting composition into a shape (round, rectangular, whatever you want), in a tray or in glasses / bowls, as desired. Level on top and put the form in the fridge. Leave it for a few hours (3-4 hours) or all night to coagulate well and become firm.

Put the form in hot water for a few seconds, then remove the jelly cake. Cut into slices before serving.

You can use more berries if you want the jelly to be richer. Other fruits can be added, such as oranges, kiwis, pineapples, finely chopped, pomegranates, etc.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Video: Γλυκό σε ποτήρι με κέικ και merenda. Foodouki (January 2022).