Der leckerste Himbeertraum! #shorts
Hier geht es zum Rezept:
Ein sehr einfaches Rezept für ein unglaublich leckeres Dessert. Die Sahne ist sehr fluffig und zusammen mit den Himbeeren und dem Blätterteig ist es eine köstliche Kombination. Probiere es auf jeden Fall mal aus!
Zutaten:
1 Packung frischer Blätterteig
500 g Himbeeren (gefroren oder frisch)
400 ml Sahne
150 g gezuckerte Kondensmilch (Milchmädchen)
300 g Frischkäse
Den Blätterteig ca. 12 min bei 200°C im vorgeheizten Backofen backen
Probier das Rezept einfach aus, du wirst begeistert sein.
Wenn du schnell und lecker kochen willst, musst du kein Profi sein.
Vergiss nicht die Untertitel in deiner Sprache einzuschalten.
Diese Produkte nutzen wir gerne in der Küche:
Kaffeedose für 500g Kaffeepulver
Salzdose für 500g Salz
Zuckerdose für 500g Zucker
Messerset mit Bambusgriff
De'Longhi Siebträgermaschine
Bambus Schneidebrett
Universal Küchenmaschine
Unsere Kameraausrüstung:
Panasonic LUMIX DMC-FZ1000 Bridgekamera
Sony Alpha 7 III
Tamron 28-75mm F/2.8
RØDE VideoMicro
DJI Ronin-SC Gimbal
RALENO LED Videoleuchte
???? Abonnier den Kanal, um kein weiteres Video zu verpassen.
???? Like das Video, wenn es dir gefallen hat.
Wenn du Fragen hast, schreib es gerne in den Kommentaren.
???? Teil dieses Video auch mit deinen Freunden in sozialen Netzwerken.
Vegan New York Style Raspberry Choc Chip Cookies! | Plant Based NY COOKIE Recipe | Cupcake Jemma
You asked for it - you got it! Sally and Dane are over at the Crumbs & Doilies Shop in Soho for a plant-based take on our phenomenal New York Cookies. This recipe's a real game-changer - Raspberry Choc Chip Cookies every bit as chunky, gooey and moreish as our regular NY Cookies but 100% vegan friendly! And as ever they're super quick to make and can be baked straight from the freezer. Well, what are you waiting for?! Get Baking! And as ever don't forget to tag us with #cupcakejemma so we can see how yours come out!
Check out our other NY Cookie Recipes here:
x
--------------
INGREDIENTS:
230g Plant-Based Butter (we like Flora's Plant Butter but there's lots of brands out there)
160g Caster Sugar
160g Soft Light Brown Sugar
400g 54% Chocolate Chips
25g Freeze Dried Raspberries
35g Cocoa Powder
35g Black Cocoa Powder
300g Plain Flour
130g Self-Raising Flour
2tsp Baking Powder
1tsp Salt
15g Freeze Dried Raspberry Powder
1tbsp Egg Replacement Powder (we used Orgran, but again other brands are available)
85ml Cold Water
--------------
BAKE AT HOME KITS AND MERCH!:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
Raspberry Dream Cake
This is a basic buttermilk cake recipe that is layered with raspberry curd and whipped cream. I've been making the cake for years, and it never fails. It is a bit complicated, though. If you want to make the cake without the curd, it's absolutely fine to do so.
Double Raspberry Curd
32 ounces of fresh (or frozen) raspberries
1 1/2 cup sugar (320 g)
2 teaspoon cornstarch
4 tablespoons butter
5 egg yolks
Please see my previous video for curd directions. Substitute fruit of your choice if desired.
For the cake:
1/2 Cup vegetable shortening
1/2 Cup butter, softened
2 Cups all-purpose flour (256 g)
5 eggs, separated
2 Cups granulated white sugar (400 g)
1 Cup buttermilk
2 tsp. raspberry extract (or vanilla is fine)
preheat oven to 350 degrees
1. Beat shortening, butter, and sugar together.
2. Add egg yolks, one at a time. Mix well between additions. Set aside.
3. Sift flour and baking soda together in medium bowl.
4. Add flour and buttermilk to egg mixture, starting and ending with flour.
5. Place the egg whites in a bowl and beat until stiff.
6. Fold into prepared batter. Be sure not to over mix.
7. Pour batter evenly into 3 prepared 8 inch cake tins. Bake 20 minutes. If using 9 inch tins, reduce cooking time by a few minutes.
8. After cooling, pipe an edge of prepared whipped cream around cake. Fill with prepared curd. Repeat process on second layer.
9. Cover with whipped cream and decorate as desired. Refrigerate at least 4 hours or overnight.
Raspberry Dream Stuffed French Toast A Creamy, Decadent Breakfast Treat!
Indulge in a heavenly breakfast treat with our Raspberry Cheesecake Stuffed French Toast recipe! ???? This delicious twist on classic French toast combines fluffy bread with a creamy, raspberry-infused filling for a mouth-watering experience. Watch as we show you how to make this stunning breakfast dish from start to finish, with step-by-step instructions and a list of all the ingredients you'll need. So sit back, grab a fork, and get ready to be blown away by this raspberry dream come true! Don't forget to hit that subscribe button for more amazing recipes and foodie inspiration. ????
I make recipe tutorials across my social media.
Check out this super Raspberry Dream Stuffed French Toast recipe!
Also please do not forget to like, share, comment, and subscribe to our channel!
Raspberry Caves, Classic Swedish Cookie Recipe! | Becci Bakes
Hey guys :) Today I'm sharing my best recipe for Raspberry Caves, A.K.A Hallongrottor in Swedish. This is a classic Swedish cookie and they are just so delicious! They have very few ingredients and you can eat them warm, fresh out of the oven!
Recipe:
Raspberry Caves (30 Cookies)
Ingredients
2 Cups (4 ½ dl) All Purpose Flour
1 Teaspoon Baking Powder
3/5 Cup (1 ½ dl) Powdered Sugar
1 ½ Teaspoon Vanilla Sugar
¾ Cup + 2 Tablespoons (200 g) Room Temperature Butter, Cubed
½ Cup (1 dl) Raspberry Jam
Instructions
1. In a big bowl, add all purpose flour, baking powder, powdered sugar and vanilla sugar. Mix until evenly distributed.
2. Add the cubed, room temperature butter. Work with hands until dough comes together.
3. Divide the dough into two pieces.
4. Put each piece of dough on a cutting board and roll them out into two long rolls with both hands.
5. Cut each roll into 15 pieces.
6. Roll each piece into balls. Press into the middle until you have a deep dent. You can use your finger, or use the opposite end of a brush or spatula. Do this immediately after rolling each piece into a ball to avoid cracks. Put on a lined baking tray.
7. Using a piping bag, fill each cookie with some raspberry jam.
8. Bake at 400 °F / 200 °C for about 10 minutes.
Check out and get all my recipes with instructions in one place!
Raspberry Dream Collagen Smoothie - Collagen For Her
Want more collagen recipes? Learn more collagen recipes here -
Shop our website -
Shop our Amazon Store -