berries | BakedInMunich https://bakedinmunich.com Simple Recipes. Delicious Flavors. Thu, 18 Jan 2024 10:32:51 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://bakedinmunich.com/wp-content/uploads/2023/03/cropped-img_7541-e1679761477810-32x32.png berries | BakedInMunich https://bakedinmunich.com 32 32 Mascarpone cream cake with cherries https://bakedinmunich.com/quick-easy/mascarpone-cream-cake-with-cherries/?utm_source=rss&utm_medium=rss&utm_campaign=mascarpone-cream-cake-with-cherries https://bakedinmunich.com/quick-easy/mascarpone-cream-cake-with-cherries/#comments Thu, 11 May 2023 16:23:22 +0000 https://bakedinmunich.com/?p=626 The flavors and textures of this mascarpone cream cake with cherries are perfectly balanced, making it a dessert that everyone will love.

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]]> The flavors and textures of this mascarpone cream cake with cherries are perfectly balanced, making it a dessert that everyone will love.

Mascarpone Cream Cake with Cherries
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Mascarpone Cream Cake with Cherries

Difficulty: Easy
Prep time

45

minutes
Baking time

30

minutes
Dish form size

19-21

cm
Total time

1

hour 

15

minutes

This tantalizing creation begins with a moist and tender cake base, which serves as the canvas for our masterpiece. The soft and fluffy cake layers are then filled with a luscious mascarpone cream and generously topped with a layer of fresh cherries. The flavors and textures of this cake are perfectly balanced, making it a dessert that everyone will love.

Ingredients

  • Sponge cake:

  • Eggs 5 pcs

  • Sugar 250 gr.

  • Flour 250 gr.

  • Cream:

  • Heavy cream 33% 240 ml.

  • Powdered sugar 150 gr.

  • Mascarpone 300 gr.

  • Filling:

  • Frozen cherry without seeds 300 gr

  • Sugar 2 tbsp

Directions

  • Sponge cake
  • Whip the eggs and sugar until stiff and fluffy.
  • Add the sifted flour and mix gently with a spatula from bottom to top.
  • Transfer the dough to a mold, and send it to a preheated 180 degree oven.
  • Bake for about 25-30 minutes and leave it additionally 5-10 min in the turned off oven.
  • Cream
  • Whip the heavy cream with powdered sugar.
  • Add softened mascarpone and use the spatula to mix the mix until homogeneous.
  • Building cake
  • When sponge cake cools down, cut it in 2 parts.
  • Generously soak up the bottom part in the syrup (cherry juice left after thawing the cherries mixed with sugar and small amount of warm boiled water).
  • Place cherries on top and lay the cream on top. Smooth the surface with a spoon.
  • Put the second sponge cake part and leftover cream.
  • Sprinkle the cake with grated chocolate or any other form of decoration you like.
  • Put the cake into the fridge for 4-5 hours or overnight.

Recipe Video

Tips & Tricks

  • You can also make this as 1 layer cake by reducing the amount of ingredients for the cream and sponge cake by 30%.

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]]> https://bakedinmunich.com/quick-easy/mascarpone-cream-cake-with-cherries/feed/ 1 Blueberry pancakes https://bakedinmunich.com/quick-easy/blueberry-pancakes/?utm_source=rss&utm_medium=rss&utm_campaign=blueberry-pancakes https://bakedinmunich.com/quick-easy/blueberry-pancakes/#respond Wed, 05 Apr 2023 14:10:22 +0000 https://bakedinmunich.com/?p=544 Looking for a delicious breakfast? Look no further than these fluffy pancakes with fresh blueberries!

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]]> Looking for a delicious breakfast? Look no further than these fluffy pancakes with fresh blueberries!

BLUEBERRY PANCAKES
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BLUEBERRY PANCAKES

Difficulty: Easy
Prep time

10

minutes
Cooking time

20

minutes
Serving size

12

Pcs
Total time

30

minutes

This recipe is the perfect combination of fluffy, melt-in-your-mouth pancakes and bursts of juicy, tart blueberries in every bite.

Ingredients

  • Egg 1 pc

  • Kefir 250 gr

  • Sugar 50 grams

  • Salt 1/4 tsp

  • Flour 220 grams

  • Baking powder 2/3 tsp

  • Baking Soda / Natron 1/4 tsp

  • Blueberries / raspberries (fresh or frozen) 130 grams

Directions

  • Mix egg, kefir, salt and sugar in a bowl with a whisk until homogeneous.
  • Add flour sifted with baking soda and baking powder and knead a thick dough.
  • Add berries (frozen no need to be unfrozen and carefully mix.
  • Heat a dry frying pan on the stove over medium heat, grease it with a little oil before each batch. Pour in portions of the dough and fry around 2 min on each side.

Recipe Video

Tips & Tricks

  • Baking Soda distinguishes from baking powder. Although both raising agents let dough rise, they are not arbitrarily interchangeable. Both baking soda and baking powder form CO2 during the baking process, which makes the dough airy and loose. You will get a particularly airy dough if the recipe contains both baking soda and baking soda. Together, the two raising agents unfold their effect even more intensively.

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]]> https://bakedinmunich.com/quick-easy/blueberry-pancakes/feed/ 0 Mini cherry pies https://bakedinmunich.com/pies-tarts/mini-cherry-pies/?utm_source=rss&utm_medium=rss&utm_campaign=mini-cherry-pies https://bakedinmunich.com/pies-tarts/mini-cherry-pies/#respond Mon, 20 Mar 2023 18:24:48 +0000 https://cooking.hosting109557.a2f15.netcup.net/?p=361 Soft dough, cherry sweet, mini pies – perfect treat!

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]]> Soft dough, cherry sweet, mini pies – perfect treat!

MINI CHERRY PIES
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MINI CHERRY PIES

Difficulty: Medium
Servings

10

pies
Prep time

45

minutes
Baking time

50

minutes
Resting time

30

minutes
Total time

2

hours 

5

minutes

There’s something incredibly satisfying about a perfectly baked pie, especially when it’s filled with juicy, sweet cherries. These small cherry pies are made with a super soft and tasty dough that perfectly complements the tartness of the cherries. Whether you’re looking for a delicious dessert to serve at a dinner party or a sweet treat to enjoy with your morning coffee, these pies are sure to hit the spot.

Let’s get started!

Ingredients

  • DOUGH:

  • Milk 70 ml

  • Butter 50 grams

  • Water 70 ml

  • Fresh yeast 15 grams

  • Eggs 1 pcs.

  • Sugar 25 grams

  • Salt 1/4 tsp

  • Wheat flour 330 grams

  • FILLING:

  • Frozen pitted cherries (or strawberries) 350 grams

  • Sugar 110 grams

  • Corn starch 27 grams (or half amount if you use potato starch)

  • Water 40 ml.

  • ADDITIONALLY:

  • Egg yolk 1 pcs.

  • Milk 2 tbsp.

Directions

  • Cherry Filling
  • For the cherry filling, combine the frozen cherries in a saucepan with the sugar and place on the stove. Bring to the boil and simmer for 10 minutes.
  • Dilute the starch with a little cold water and add this mixture to the saucepan while stirring continuously. Cook for about 5 minutes until thickened and remove from the heat.
  • Leave to cool completely.
  • Dough
  • Prepare the dough. Pour the milk into a bucket and add the butter cut into small pieces.
  • Bring the milk and butter to the fire until the butter has melted. Set it aside and let it cool down to about 45-50 degrees. If you pour the mixture into a wide bowl, it will cool faster.
  • In a separate bowl dissolve the yeast in warm water.
  • Add the sugar, egg and salt, mix with a whisk until smooth.
  • Add the milk and butter mixture which has cooled and stir again.
  • Add 3/4 of the flour mixture and mix until smooth. It will be a little sticky to your hands – no worries, just grease your hands with vegetable oil at the end of working with the dough.
  • Cover the dough in clingfilm and leave to rise in a warm place. It only took me about 30 minutes, but it could take an hour or more, depending on the circumstances.
  • Rolling and filling dough
  • Once the dough has risen, knead it and divide it into 9-10 parts. Round off each piece.
  • Roll out each ball into a rectangle. Make incisions in 1/3 of the rectangle. Place filling on opposite end (the more – the better!) and roll up the dough piece.
  • Place the buns on a lined baking tray and allow to proof at room temperature. Depending on the room temperature, this may take 20 to 40 minutes. During this time the buns should have doubled in volume.
  • When the buns have proofed, brush them with a mixture of egg yolk and milk and put them into a preheated oven at 190 degrees. Bake until tender and crusty, about 25 minutes.
  • Serve warm or completely cooled.

Tips & Tricks

  • Use gloves when working with the dough if you do not like when it sticks to your fingers.

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]]> https://bakedinmunich.com/pies-tarts/mini-cherry-pies/feed/ 0 Light raspberry pie with cream cheese https://bakedinmunich.com/quick-easy/hello-world/?utm_source=rss&utm_medium=rss&utm_campaign=hello-world https://bakedinmunich.com/quick-easy/hello-world/#respond Sat, 18 Mar 2023 18:01:28 +0000 https://cooking.hosting109557.a2f15.netcup.net/?p=1 From the first fruity slice to the very last bite, a homemade raspberry pie is pure delight!

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]]> From the first fruity slice to the very last bite, a homemade raspberry pie is pure delight!

LIGHT RASPBERRY PIE WITH CREAM CHEESE
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LIGHT RASPBERRY PIE WITH CREAM CHEESE

Difficulty: Easy
Prep time

30

minutes
Baking time

50

minutes
Dish size

21-23

cm

Today we will be making a raspberry pie. This pie is not just easy to bake but also a perfect combination of raspberries and creamy cheese, making it a dessert that’s sure to please even the pickiest of eaters. And if you’re anything like me, you’ll want to have a slice of this pie for breakfast, lunch, and dinner (don’t worry, I won’t judge).

Get ready to bake and have some fun!

Ingredients

  • DOUGH:

  • Egg whites 3 pcs

  • Sugar 100 grams

  • Room temperature butter 125 grams

  • Sour cream (20-30%) 2 tablespoons

  • Vanilla essence 1 tsp.

  • Wheat flour 200 grams

  • Baking powder 1 tsp.

  • TOP LAYER:

  • Cream cheese 400 grams

  • Sugar 125 grams

  • Eggs 2 pcs

  • Sour cream 50 grams

  • Vanilla essence 1 tsp.

  • Raspberry (fresh or frozen) 200 grams

Directions

  • Whip the whites to soft peaks with half the sugar.
  • Whip the butter with the remaining sugar until creamy. Add the sour cream and vanilla essence and whip again.
  • Add half of the flour sifted with the baking powder. Add the whipped whites and mix gently with a spatula using an upward motion.
  • Add the remaining flour and mix gently until homogeneous.
  • Put the dough into the form and smooth it out.
  • For the cheese cream, mix cream cheese with sugar with a whisk. Add sour cream and vanilla essence and knead. One at a time add the eggs, kneading well after each one.
  • Pour the cream on top of the dough.
  • Spread raspberries on top of the cream.
  • Send the dish to a preheated to 160 degrees oven and bake until done, about 45-60 minutes (time depends on the particular oven). The pie is done when only its middle is shaking when you tap on the side of the mold.
  • Let the pie cool to room temperature right in the form. Then put it in the fridge overnight. Take the cooled pie out of the form, cut it into slices and serve.

Tips & Tricks

  • No raspberries? No worries. You can take blueberries, cherry, blackberries, etc.

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