Monday, August 19, 2013

Let's cook with... my friend Georgiana !

  I want to present to you a project that is of great importance to me. I hope this will be a regular post  and I hope you all enjoy it.
  This post is  a collaboration with a very good friend of mine, Georgiana (and for your information, the post is editet by her). She is a talented girl with a passion for cooking. Here is a first recipe that, I think, is just perfect for summer time...

Easy Cheesy - Wild berries Cheese cake

  This is a simple and quick to make cake (if you don’t take into consideration the cooling time) and I chose to bake for my father’s birthday. What is so extraordinary about this, you ask? … Well, this is my first cake from scratch (+ almost 0 experience in the special cake department), and, not to mention, that this is my first type of food that I cook for my father … and he was madly trilled about it – and that’s not because I’m “daddy’s girl”… He is not the type to make compliments, he will better avoid to say something, simply for the fact that he thinks that “to much flattering can hurt”.

  So, this is a cold served light cake, with a fine yogurt crème that is perfectly completed by the softly soured wild berries (or forest fruits – depending on how you like to call them), just perfect to enjoy in the summer time.

Difficulty: easy
·         Dough (pastry) :
                                300g biscuits and almonds (in what quantity you decide)          
                                100g butter
·         Cream :             
                                500 g mascarpone cream
                                150 g greek yogurt
                                150 g powder sugar
                                1-2 envelopes of powder jelly
                                2-3 envelopes of vanilla sugar
·         Wild berries mix :
                                150g wild berries
                                75ml water
                                2-3 eggs (2 large or 3 medium size)
                                125 g sugar
                                125 g butter                                                   

  The biscuits and the almonds (optionally baked for an extra crunch sensation) – must be grounded, but not to fine, and mixed very well with the butter (at rooms temperature)
”The mix” is then spread in a cylinder tray with detachable wall and put inside a fridge to cool for approximated 30 minutes until it hardens.

  The tray must be coated before in butter and flower, or you can just use some cooking paper.

·             While the butter, biscuits and almond mix is resting in the fridge, we mix the yogurt, the mascarpone cream and the vanilla sugar until we obtain a fluffy white cream. The jelly is prepared as specified on the envelope, and after that we mix this with the fluffy white cream (you can add some vanilla for extra flavor). The cream obtained is the added on to the mix that is already in the tray, and we leave this to cool for about 2-3 hours in the fridge.
  Before serving we need to / can add the wild berries mix and you can decorate the cake in whatever way you like.

The wild berries mix:
·             The berries / fruits are mixed with the water in a pan and put on the stove to cook on a medium fire until it boils. After this, the fruits are mashed and strained to remove any seeds.

·             The eggs and the sugar are mixed together and after that we add the mashed berries. The mix put in a small pot that is placed in a “bain marie” (also known as steam cooking).

·              The butter is added in small pieces and the mix is stirred for about 15 minutes – give or take.

·         The berries mix is done when the composition is jelly-like, and on the back of the metal spoon you can see traces of the mix. The mix is then left to cool and after that stored in some jars (I was left with about 2 jars).You can keep this in the fridge for about a week.

I hope you all enjoy my cake!

Post by Georgiana... :)

Love, Nadejda! :*

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