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Napoleon Cake, Russian Cake This cake is all reminiscent of the Milefiori Italian cake, in Russia is called Napoleon cake. The taste is similar to vanilla-flavored Milefiori, except that the crusts are baked a little longer because there are 12. The cake process takes a little longer, but regardless of whether this cake should be made, if you have more time or before the New Year or other holidays, I recommend being sure to prepare it. Ingredients: medium, total time: 3 h, cooking: 1h preparation: 2 h, 20 servings Quick Puff Pastry: 150 ml water cold or iced 1/8 tsp salt 1 Tbsp white vinegar 3 Tbsp vodka / cognac /omit if not using alcohol 2 eggs 650 g all-purpose flour 400 g cold or frozen cold butter Egg Yolk Custard: 7 egg yolks 700 g granulated sugar 100 g all-purpose flour 1.5 liter milk, boiling hot divided into 5 ½ cups + ½ cup 1 Tbsp vanilla extract 200 g unsalted butter Optional -to top the Cake: 310 g berries /blueberries, raspberries or any other kind of berries Preparation: Dough In a glass, break 2 eggs, add a pinch of salt and mix well. Pour 150 ml of cold water and add a tablespoon of vinegar and 3 tablespoons of vodka (if you do not use alcohol, replace it with water) and mix everything well by mixing. Pour sifted flour on the work surface and spread it on one pile. Put the chopped cold butter cubes on the flour and roll them in the flour, then chop them finely with a knife and combine well with the flour. When you have chopped the butter well, run your fingers through the flour to make it look crumbly. Then make a depression and pour 1/3 of the egg mixture in the middle. Mix the ingredients with the flour by hand circularly. Pour the rest of the mixture when you have combined one part with the flour. (Do this from 3 times.) Start making the dough slowly. The dough should be compact and well mixed with the other ingredients. Wrap the dough in nylon foil and leave in the fridge for about 1 and a half hours. After the elapsed time, take out the dough and re-form it into a roll by hand and divide it into 4 equal parts and then into 12 equal parts. If you want to be precise, you can also weigh the dough. Roll each piece of dough into a ball. Roll each piece of dough into a ball. Pour a little flour on the surface, take one ball of dough and roll out with a rolling pin on a thinner crust in a circular shape about 2-3 mm. You can put the rest of the dough in the refrigerator during that time. When you have developed the dough, take a larger, shallower plate and with the help of a knife cut the dough in a circular precision. Prick the circular formed part with a fork. Bake the rest of the dough that you cut together with the formed dough in a preheated oven at 220 °C for about 5–7 minutes. Repeat all the other 12 pieces of the same process. Put the rest of the dough pieces in a deeper bowl together with the rest. We will use these leftovers to decorate the cake. Egg Cream: Beat eggs and sugar in a deep pan, gradually adding 1/4 of milk and mix into a smooth mixture. Add 2/3 of the flour and mix again, creating a smooth mixture without lumps. Then add 1/4 milk and stir again. Put the rest of the milk on a moderately moderate heat to warm up. When the milk has become hot, gradually add it to the mixture with the egg yolks, stirring constantly. When the mixture is well combined, put it all on a slightly moderate heat. Stir constantly the cream so that it does not burn, cook for about 2–3 minutes until it boils. Add vanilla extract and stir well to combine, remove from the heat. Finally, add 3/4 sticks of butter and let it melt, then whisk with a mixer into a nice smooth mixture. (you can also wait for the cream to cool down a bit at room temperature, then add the butter and mix well with a mixer). Allow the cream to cool about 10-15 min., covered with film. Do not refrigerate, just bring to room temperature. Processing Cake: Take one decorative round tray, make a cardboard circle the size of your crust and stick it with duct tape to keep it from coming off. Put the first crust on the bottom and smear with 3-4 Tbsp of cream, flatten with a knife or spatula. Coat each crust with the cream you made. Make sure there is more cream because the more cream, give a better taste of this cake. Spread the last crust with the cream, put it in the fridge for 30 minutes. Grind the rest (pieces-leftovers) of the dough into super chips. You should get a crumbly, well-ground mixture. When 30 minutes have passed, take the cake out of the fridge and carefully remove the cardboard hoop. The crumbs you grind, soak the sides of the cake and the top of the cake. Gently smooth the crumbs of the upper part with the palm of your hand. Leave the cake to cool for 1–2 hours before serving. Buon appetito! #food #dessert #cake #dessertlover #russianfood #russiancake #napoleon #recipe #homemade #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Wine Goulash This is an older recipe for wine stew as prepared by our grandmothers, it is enough to have a couple of groceries at home and make a great meal. You just need it a little time to get excellent meal. Follow recipe. Ingredients: simple, total time: 115 min. 4 servings 500 g of beef meat 1/2 tsp cumin 1-2 bay leaf 1 tsp sweet ground pepper salt and pepper to taste 1 liter beef soup or water 50 ml of oil 200 g of potatoes 200 ml of white wine 1 Tbsp full of tomato concentrate 4-5 red onions/finely chopped/400 g 1 teaspoon dry spice / Vegeta 1 hot pepper if you like Preparation: Cut the beef into cubes and fry in oil, about 5 minutes. Remove the meat and cover. Finely chop 400 g of red onion and fry in oil on which the meat was fried, simmer for about 10 minutes. Return the meat to the pan in which the onion was simmered and simmer for another 10 minutes, stirring gently. Add meat stock or water to cover the meat. Stir gently and let it cook over medium heat for about 30 minutes (add stock or water as needed)! Add one tablespoon of tomato concentrate, 200 ml of white wine, half a teaspoon of cumin, two bay leaves and one hot pepper (if you like hot). Continue to cook for another 5 minutes. Add diced potatoes, about 200 g. Pour in the rest of the stock or water and cook over medium heat for another 40 minutes (until the potatoes are cooked through). Finally, add salt and pepper as desired. Buon appetito! NOTE: With a larger amount of onion, you achieve a better density of the sauce, but when baking, make sure that the onion does not burn, because then the stew would become bitter. #food #stew #goulash #beef #tomato #sauce #delicious #simple #recipe #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Coffee Roll Simple soft and delicious coffee roll cake, preparation is very simple and ready quickly. Follow the recipe. Ingredients : simple, total time: 60 min. For the Biscuit Dough: 4 eggs 4 Tablespoons of boiling water 110 g of sugar 70 g of sunflower oil 70 g of flour 1 spoonful of soluble coffee For the Stuffing: 500 ml of sweet cream 2 Tablespoons of instant coffee 70 g of flakes of dark chocolate or grated or cut in thin sheets For Decoration: the rest of the cream for filling the rolls chocolate decorations for cakes, dark or white or coffee beans as you like. Preparation: Biscuit: Take two deep bowls, separate the egg yolks from the whites. Mix the whites with the 80 g of sugar. The mixture must be thick and compact, mix for about 10 – 11 minutes. Add 30 g of sugar coffee and 4 Tablespoons of boiled water to the egg yolks. Mix well, about 7 minutes, until you get a foamy mixture, then add oil, mix and gradually add flour. (You can also use gluten-free flour cornstarch or rice flour in the same quantity). When the cream is ready and well mixed, gradually add the mixed egg whites to the cream with a spatula and gently mix by hand, combine the ingredients well until you get a smooth mixture. Take a 40× 35 cm pan and line it with baking paper as well as the sides. Pour the mixture and level it with a spatula. Bake in the oven with fan at 175 °C for about 15 minutes. Cream: While the biscuit is baking, take a deep and little saucepan and prepare the cream for the roll. Put the coffee and 100 ml of sweet cream in a saucepan, put on a slightly moderate heat and stir until the ingredients are well combined. When combined well, leave aside to cool for a while. Beat the rest of the sweet cream well for about 10–12 minutes until it becomes a stiff whipped cream. Put the whipped cream on the side, then take the dark chocolate and chop it into small thin pieces. When the biscuit is baked, take it out of the oven and let it cool for a few minutes. Take the biscuit out of the pan and place a new baking paper of the same size and turn the biscuit over and remove the baking paper. So turn it again. Let the biscuit cool for 10–15 minutes. After passed time, take the cream mixed with coffee and add it to the whipped cream and mix again with a mixer. You will need about 5-6 large spoons for the filling. Spread the finished cream over the entire surface on the biscuit and level it with a spatula. Sprinkle over the cream, chocolate that you have cut into fine and thin sheets or grated. Add chocolate as desired. After that, with the help of baking paper, roll the biscuit into a roll, being careful not to spoil the shape. Place the rolled roll in the refrigerator for 40 minutes. When the roll has cooled, take it out and flatten the cake with the help of a knife to remove the unevenness. Now you will be decorating the cake. Pour the rest of the cream into a cake syringe and decorate the roll as desired, then add chocolate flakes and line them up. Leave the cake in the refrigerator to cool for at least 2 hours. Cut into 1 cm slices. Buon appetito! #food #dessert #cake #coffee #caffe #roll #cream #chocolate #recipe #simple #homemade #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Coffee Walnut Cake Beautiful cake with coffee flavor, and the addition of walnuts, soft and juicy on 3 levels. Coffee fans will surely like this dessert. It is easy to prepare and ready quickly. Follow recipe. Ingredients : mold 20 cm, 3 layers cake, easy-medium, total time: 105 min. 15 persons Coffee & Walnut Sponge: 10 g/ 2 Tbsp coffee powder 150 g flour 1 bag baking powder/10 g 165 g soft light brown sugar 165 g soft margarine / or butter 3 medium eggs 1and 1/2 tsp of milk pinch of salt 75 g chopped walnuts Coffee Buttercream: 250 g softened butter 500 g icing sugar 1/4 tsp vanilla extract 3 Tbsp instant coffee granules 1. 5 Tbsp boiling water Decorate: 25 g chopped walnuts a handful of walnut halves Preparation: Make the Coffee & Walnut Sponge: Preheat the oven to 160 °C, with or with fan to 140 °C. Take a 20 cm mold. In a deeper bowl, add 150 g of sifted flour, 10 g of coffee powder and a little 1/8 teaspoon of salt. Mix and add the other ingredients 3 medium eggs, 165 g butter, 165 g brown sugar and 1 and 1/2 teaspoons milk, mix all the ingredients until well combined. (you can do by hand or with a mixer with a dough additive.) Finally, add 75 g of chopped walnuts. Divide this mixture into 3 equal parts. Bake each crust for about 20–25 minutes, check the dough with a toothpick. When the crusts are baked, leave them in the mold for 10 minutes, then take them out and put them on the rack to cool completely before making. In the meantime, make Coffee Cream: Mix 3 Tablespoons of instant coffee granules with boiling water 1 and 1/2 Tablespoons and then leave to cool. Chop 250 g of butter into small cubes, then whisk them on low speed with a mixer until soft. Gradually add powdered sugar, then stir until the mixture is well combined. Finally, add 1/4 teaspoon of vanilla extract and add the coffee you mixed with water (teaspoon by teaspoon) with constant stirring. The cream must be smooth and soft. If the cream is stiff, add a little milk. Decoration: Place the first crust on a decorative tray and cover the crust with 1/3 of the filling, sprinkle over with chopped walnuts, put the next crust back and repeat the same process until you reach the end. Cover the back crust with cream and sprinkle with chopped walnuts and half a walnut as a garnish. Buon appetito! #food #dessert #cake #coffee #walnut #sponge #delicious #tasty #easy #recipe #foodblogger #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Snickers Nougat Simple delicious snickers, a phenomenal treat that is very easy to make! Homemade variant of phenomenal chocolate and peanut and flavor of vanilla, crunchy composition and a mixture of salty and sweet. A treat that everyone loves. Follow recipe. Ingredients : simple, total time: 45 min. standing overnight Snickers Nougat: 150 g granulated sugar 80 g light corn syrup 2 Tablespoons honey 60 ml of water 1 large egg white 125 g creamy peanut butter Caramel: 200 g granulated sugar 165 g light corn syrup 60 ml water 170 ml heavy cream 4 Tablespoons butter 2 teaspoons pure vanilla extract 65 g roasted peanuts unsalted 1/2 teaspoon sea salt, for sprinkling For Dipping: 380 g chocolate chips 380 g white chocolate chips 4 Tablespoons butter/divided Preparation: Nougat: Grease a 22 × 35 cm pan with butter and place baking paper and cover the edges. Grease the baking paper with a little butter. In a medium saucepan, gently mix 75 g of sugar, corn syrup, honey and water, making sure that the sugar does not stick to the edges. Cover the pan and cook on medium heat for about 5 minutes. Watch the temperature reach up to 135 °C. During this time, beat 1 egg white and 75 g of sugar until stiff. Pour the finished syrup into the solid snow slowly and mix at the same time, from low to high speed. Mix for about 5–7 minutes. Then add the mixture to the peanut butter and combine all the ingredients with a mixer. Pour the nougat evenly into the prepared pan. Leave it to cool at room temperature, and in the meantime prepare the caramel. Caramel: In a large saucepan, gently mix sugar, corn syrup and water, making sure that the sugar does not stick to the edges. Cook for 5 minutes like the first time. Gently turn the pan if part of the caramel gets colored before the rest. When the caramel reaches 150 °C, add the cream and butter, and continue cooking until the caramel reaches 120 °C. After that, remove from the heat and add the vanilla. Pour the caramel over the nougat. Flatten the mixture and sprinkle with salt. Let it cool at room temperature for about 30 minutes, and then put it in the fridge to stand overnight. For Dipping: For dipping, you have two different variants, and you will divide the pieces of nougat in half. The next day, take out the pan with the nougat and caramel and cut it into bite-size pieces. Melt half of the chocolate chips in a saucepan Melt 1/2 the chocolate chips in a small saucepan with a 1 Tbsp of butter. When it started to melt, pour the rest of the chocolate chips and a spoonful of butter and stir until everything is well combined. Dip the caramel nougat with a fork and cover all sides. Put the nougats on a large tray lined with baking paper and let them harden. Repeat this with the rest of the pieces. The process is the same for white chocolate chips. When all the nougat chocolate bars are ready, put them all in the fridge to harden completely. You can store the nougat dessert in an airtight container in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months. Take it out of the freezer 40 minutes before eating. Enjoy in your bites! ___________________________________________________________ 2 RECIPE SNICKERS GLUTEN FREE Snickers Gluten Free Gluten-free and vegan Snickers bars, delicious and better than store-bought. Instead of cashew nuts, you can use almond butter, both are neutral. You can also substitute milk or white chocolate instead of dark chocolate. Although I prefer black, it is healthier. Try to make them, they are very tasty and healthy. Follow recipe. Ingredients: simple, total time: 30 min. Caramel: 255 g nut butter 340 g maple syrup Nougat: 320 g homemade caramel 50 g almond flour 1 tsp vanilla aroma 225 g peanuts Chocolate: 280 g dairy free dark chocolate 1 tsp coconut oil Preparation: In a small saucepan over medium-low heat, combine nut butter and maple syrup. Bring to a low boil, stirring constantly. Boil for 2–3 minutes, remove from heat and let cool 5 minutes. Add caramel to a mixing bowl. Whisk caramel for 2–3 minutes until it gets thicker and lighter. Add almond flour, vanilla, and mix with rubber spatula until a dough forms. Add nougat to a parchment lined loaf pan and press into an even layer. Mix 150 g of the peanuts with the remaining caramel and pour over the nougat layer. Spread caramel into an even layer with a rubber spatula. Top caramel with remaining 75 g peanuts, pressing peanuts gently into caramel. Freeze candy for at least 3 hours, or overnight. On a slightly moderate heat, mix the dark chocolate and coconut oil and stir until the chocolate melts. Take candy out of the freezer and cut into bars. With two forks dunk candy bars into chocolate, coat all sides, allow excess chocolate to drip off, then place on a parchment lined baking sheet or large plate. Place bars in freezer to harden chocolate. Enjoy in bars! Buon appetito! #food #dessert #snickers #nougat #bars #peanuts #butter #simple #recipe #delicious #tasty #homemade #blog #coffeetimelena #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Baklava Cake-Kekli Turkish specialty and original baklava cake recipe, delicious and quick to prepare. Follow recipe. Ingredients : glass- 200 ml., medium, total time: 90 min. Syrup: 2 glasses of granulated sugar 2 glasses of water 1 tsp of lemon juice Fill for Dough: 1. 5 tea glasses of flour 1 tsp baking powder 3 eggs 0.5 tea glass of granulated sugar 0.5 tea glass of milk 50 g of melted butter 1 bag vanilla sugar/ 10 g 1 glass of ground walnuts Dough: 15 pieces of dough for baklava (crust) 100 g of melted butter Mold: Rectangular mold (22×30 cm) Preparation : Preparation of Syrup: Put the granulated sugar and water in a saucepan and mix it over medium heat until the sugar dissolves. When it starts to boil, add the lemon juice. Reduce the heat and boil for another 10 minutes. Remove from heat and let cool. Preparation of the Dough: Mix flour and baking powder and sift in a bowl. Put the egg and powdered sugar in a separate whisking bowl and beat for 3 minutes. Add milk, melted butter, vanilla sugar, flour mixture, and ground walnuts. Whisk for 2 more minutes at low speed. Styling and Cooking: Grease the mold with margarine. Pre-open the oven to set the specified temperature and heat it up. Top and bottom cooking: 180 °C. Turbo cooking: 170 °C Cut the dough in half. Get 30 pieces of dough. Place the first 15 dough, one by one, into the mold by greasing them lightly with butter. Spread the cake dough you have prepared on it. Line the remaining 15 pieces of dough on top of each other by applying butter in between. Slice it into squares with a sharp knife and bake. Cooking time: Approximately 40–45 minutes. Syrup and Serving: Let the baklava come out of the oven stand for 5 minutes and pour the cold syrup you have prepared on it. Let it sit for 3–4 hours and serve. Buon appetito! #food #dessert #cake #turkish #baklava #Turkishfood #greek #serbianfood #recipe #foodblogger #foodlover #dessertlover #cakelover #foodie #foodblog #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Homemade Dough Mlinci You can use this dough as an addition to a dish with chicken or some other meat or vegetables, they mostly use it from the Balkans or Mexicans for their delicious and spicy dishes. Follow recipe. Ingredients : simple, total time: 80 min. Recipe 1 1 kg of sharp flour to start 1/2 liter of warm water 4 eggs 1-1.5 Tablespoons salt Preparation: Knead the dough with all the ingredients and add more flour until you get a dough that does not stick. Roll out the dough to a thickness of 1-2 mm and cut it into strips so that it fits on the baking sheets. Bake the grinders in wheat for 220-250 °C until they take on a light color. If they are thicker, turn them over during baking. When they are done, leave them in a warmer place to stand outdoors for a day, then wrap them lightly. Recipe 2 Dough Mlinci 850 g flour 1egg 50 g lard 40 g salt Preparation: Make dough out of flour, egg, lard salt and some water. Leave it to rest not less than 30 minutes. Divide the dough into 8-10 little balls. Make a thin surface out of each ball and put them into oven to dry (not more than 100 °C). They must be dry and light yellow on both sides. Before cooking, crush grinders into small parts (10 cm) and put them into salt boiling water. They should become soft very quickly, and when so, remove them with a hollow spoon and put into hot poultry fat (from duck or turkey or chicken). Now fry them until all water evaporates and fat cover the pasta. Serve hot with roasted duck, turkey, or chicken. Buon appetito! #food #dough #homemade #eggs #flour #salt #water #lard #housespells #mlinci #grinders #recipe #simple #pasta #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Tagliatelle in Romano Ragout A fantastic Italian dish of tagliatelle pasta in a delicious ragù. It's easy to prepare, and it's done quickly. Follow recipe. Ingredients: total time: 3 h, 6 serving, very easy 500 gr. Tagliatelle with eggs. For the Ragù: 350 g beef and pork minced 100 g bacon (pork cheek) 4 soft medium sausages 2 onion medium 2 carrots medium 2 stalk celery 670 grams tomato paste 150 ml white wine glass 200 ml beef broth to taste extra virgin olive oil to taste salt and pepper to taste 2 tsp basil e oregano if you like Sprinkle: Parmesan cheese If you want to make Homemade Dough: 400 g flour 4 eggs 1/2 tsp salt Preparation: Romano Ragout: Wash all the vegetables well and chop them finely, you can use a blender. Cut the bacon into 1 cm thick cubes, 2.5 cm long. Peel sausages, and cut a little piece. In a deeper wok pan, pour 3 tablespoons of olive oil and fry bacon a little for 1 minute, then put chopped all the vegetables and onions, after 3 minutes of simmering, put the meat and sausages to simmer and get colored. As soon as it gets a brownish color, pour a little white wine, wait for the alcohol to evaporate. After that you can put tomato paste, season with pepper, salt, basil and add beef soup gradually, cook with occasional stirring and control for 2–3 hours and add beef soup. The ragout must have a strong color and be thick! If you bought Tagliatelle, Purchase: Put a pot of water and salt, wait for the water to boil and then put the tagliatelle to cook alla dente, according to the instructions. When they are ready, put 2 tablespoons of that water in one cup and strain them well in a strainer. Pour in the sauce Romano and mix everything well and add the water you have separated. Serve warm in plates and sprinkle with Parmesan cheese. Buon appetito! If you want to make Homemade Tagliatelle: Mix flour and eggs and sprinkle with a little salt, process the dough until you get a firm consistency. When you get a firm and smooth dough, roll it out on the work surface on which you sprinkled the flour and roll it out to a thickness of 2 mm with a rolling pin. With a sharp knife, cut the dough to a width of 1 cm. When you have done that, cook the tagliatelle for a few minutes in quite salted water (2 teaspoons of salt). Drain and alla dente and put in Romano sauce and serve warm, You can also use Parmesan cheese. Buon appetito! #food #dish #pasta #tagliatelle #romano #ragù #simple #italian #delicious #recipe #foodie #blog #foodblog #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Italian-Style Chicken Fillets Skewers Such skewers, prepared in a simple and quick way, are a real relief for every housewife. You don't need a lot of ingredients for this recipe, it is also economical. You can prepare them to please your guests and during the holidays, the house will smell and everyone will be delighted. Skewers are very juicy and soft, you will enjoy every bite. Follow recipe. Ingredients : simple, total time: 45 min. 4 serving 900 g chicken white meat/ cut in thin fillets, 3 mm 100 g of smoked bacon/cut in thin fillets/ cut 20 × 2.5 cm dry spices to taste/ Vegeta/ 1 teaspon for all meat little salt I have used 1 mozzarella/ cut into thin slices 3 mm a little oil for frying steel grill pan toothpicks for meat Preparation: Prepare all the ingredients listed above. Cut the chicken meat into 3 mm thick fillets and dry them thoroughly with a napkin. Place them in a plate, season one filet each with a little salt and dry seasoning- Vegeta, put foil over the steak, beat it well, then put it on a plate. Repeat the process with the other steaks. On a large wooden board, lay the sliced bacon on thin fillets in 3 pieces at a distance of 2–3 cm, on top of that place the steak and pieces of sliced thin mozzarella 2 pieces each. Twist the steak from the top and bottom, then fasten the ends and middle with toothpicks. Wrap the bacon crosswise around the steak and stick well, repeat the process with the rest. Take a steel pan or a non-stick Teflon pan, pour very little oil, wait for it to heat up well on moderate heat, then place 3 to 4 skewers, fry each side, including the sides, for 8 minutes. When you have browned the skewer on one side and turned it to the other side to cook, remove the visible toothpicks during cooking so that the meat fits well on the oil and the pan. Gently press them with a fork and turn them. The skewer must be well browned on all sides. Pour the rest of the juice over the skewers so they will be softer and tastier! Skewers prepared in this way can be served with baked potatoes, French fries, and peas. I always like to combine several side dishes, because the plate looks much nicer and richer. Buon appetito! NOTE: Don't forget to tell your guests or housemates to remove the rest of the toothpicks from the skewers!! Or cut them and separate them yourself if you have little children, It is very dangerous! #Italian #Style #Chicken #Fillets #Skewers, #the #best #Recipe #food #maindish #dish #chicken #smoke #bacon #mozzarella #skewes #simple #recipe #italian #foodblog #foodie #foodlover #chickenlover #skewers #italian #delicious Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Grandfather's Cup Ice Cream with Coffee This is a recipe how make Italians, it called "Coppa del Nonno caffe" coffee ice cream and believe me it is excellent because I have already made it according to this recipe. It only takes a little time for this recipe, but ice cream like any other has to stand in the fridge for a couple of hours to gain in density. Ingredients: simple, total time: 40 min. 500 ml cream for desserts 100 g sugar 10 g Instant coffee 3 eggs 1/2 cup restricted coffee 1 tsp bitter cocoa — 1 tsp Preparation: First make espresso coffee and leave it to cool in the freezer. During this time, whisk the egg yolks with the sugar until foamy, and whisk the egg whites in another bowl into a firm layer to be a solid mixture. Also whip the whipped cream separately until you get a nice homogeneous mixture and firm. Combine all 3 mixtures and mix until you get a compact and homogeneous mixture. When you are done, take the restricted coffee and instant coffee and stir until well combined. Transfer all this mixture to a container that you will keep in the freezer for at least 3 hours before serving. You got a phenomenal coffee-flavored ice cream. Serve them in plastic cups or smaller cups, you can decorate them with coffee beans or whipped cream that you have left aside or just sprinkle with grated chocolate or colorful chocolate confetti. Buon appetito! #grandfathercupofcoffee #coffee #italianrecipes #nonnocaffe #Instantcoffee #homemade #recipe #italianfood Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Cake with Cheese and Lemon A cake with cheese and lemon, which is very easy to make and does not require any knowledge, is refreshing and can be made at any time. Follow recipe. Ingredients: very easy, total time: 55 min. 250 g ground biscuits 150 g butter 500 g cream cheese 100 g of sugar 2 eggs 2 lemons Preparation: Grate the rind of 2 lemons and squeeze 1 lemon. Put cream cheese in a bowl, add sugar, zest, lemon juice, and mix into the cream. Add eggs and mix until you get a homogeneous cream. Grind the biscuits and add the melted butter, mix well and press into a greased mold 24 cm, making the edges 2-3 cm high. Pour the cream on the base. Bake in a preheated oven at 140 °C for 35 minutes. Allow to cool and refrigerate for 2 hours. Buon appetito! #food #dessert #lemon #triple #cake #simple #recipe #delicious #homemade #foodie #dessertlover #foodblog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Cheesecake with Lemon A refreshing and summer cheesecake with a phenomenal aroma and taste of lemon, which will delight you at all times. Follow recipe. Ingredients : 24 mold, simple, total time: 80 min. For the Base: 250 g of digestive biscuits 150 g butter 30 g of brown sugar For the Cream: 600 g of Philadelphia cheese 3 eggs 100 g of sugar 100 ml fresh cream 20 g of corn starch peel of 1–2 lemons For the Lemon Cream Cover: 3 egg yolks 150 g of sugar powder 1 lemon juice peel of 1 lemon 1/2 liter of milk 60 g of flour Preparation: Break the biscuits and put them in a mixer with the sugar. Chop and place in a bowl, add butter, mix carefully. Pour the mixture on the bottom of the hinge lined with parchment paper, level the mixture with a spoon. Mix the eggs with the sugar until the mixture becomes light and fluffy. Using a sieve, add the vanilla and cornstarch, stir gently, then add the liquid cream and grated lemon zest, stirring carefully. Pour the cream into the mold and level the surface. Bake at 175 °C for about 40 minutes. In a deeper medium pot, whisk the egg yolks with the sugar and dilute with a little milk. Pour in the flour gradually and stir, add the lemon juice and gradually add the milk, continue stirring until you get a nice and homogeneous mixture. Put the pot on low heat, add the grated lemon peel. Let the mixture thicken for about 10 minutes, continue stirring with a spoon. If the cream has lumps, break them up with a blender. When the cake has cooled well, pour lemon cream over it, level the surface. Keep refrigerated for at least 2 hours. Buon appetito! #food #dessert #lemon #triple #cake #simple #recipe #delicious #homemade #foodie #dessertlover #foodblog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Lemon Yogurt Milchbroth Kuglof Cake A beautiful and delicious lemon cake that is easy to prepare, this is a version of a smaller Kuglof or Milchbroth, as I would call it. You can make it for the New Year and Easter holidays. Aromatic and fragrant cake will delight you. Follow recipe. Follow recipe- Ingredients : mold for kuglof, easy, total time:80 min., 10 serving Dough: 6 eggs 350 g sugar 150 g natural yogurt 320 g wheat flour 8 g baking powder 5 organic lemons, the zest of them 135 g butter 1 pinch of salt For the Syrup: 80 g of water 50 g lemon juice 40 g of sugar For the Coating: 200 g powdered sugar 1 lemon juice Preparation: Syrup: First make the syrup. To do this, put the water, lemon juice and sugar in a saucepan and bring to the boil. Let simmer for 2 minutes, then remove from heat and let cool down. Melt the butter and then let it cool down. Preheat the oven to 180 °C top / bottom heat, then grease the baking pan thoroughly and set it aside. Dough: Put the eggs together with the sugar and a pinch of salt in a bowl and beat until frothy with a hand mixer or food processor in 5–8 minutes. The sugar should have dissolved. Add the lemon zest to the egg mixture along with the yogurt, flour, and baking powder and stir in carefully. Finally, add the melted butter and stir in as well. Now fill the dough into the mold. This can be filled to approx. 3-4 cm below the edge. Bake on the middle rack for about 40–50 minutes. Don't forget your chopstick sample! Take the cake out of the oven, let it cool down in the tin for a few minutes, and then turn it out onto a wire rack. Soak the cake generously with the syrup and then let it cool down completely. Overflow: Mix the powdered sugar with a little lemon juice. The casting should be as thick as possible. Then pour this over the cake and let it set. Buon appetito! NOTE: The cake tastes best when it has been able to sit through 24 h! #food #cake #kuglof #milkbroth #milchbroth #dessert #lemon #german #tasty #delicious #foodblogger #blog #coffeetimelena #foodie #foodblogger #dessertlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Creamy Lemon Cake A mixture of sweet, creamy and sour, soft and juicy cake, which is easily prepared and a real refreshment. Follow recipe. Ingredients : simple, total time: 80 min. Dough: 1/2 a bag of baking powder/ 5 g 200 g of sour cream 1 bag of vanilla sugar/ 10 g 100 ml of rare yogurt 200 g of flour 100 g of sugar 1 lemon peel 150 ml of oil Mixture Topping: 1 Tablespoon sugar / honey 1 lemon water Cream: 360 g of thick yogurt 4 bags of vanilla sugar/ 40 g 500 ml sweet sour cream whipped cream mix / whipped cream fixed 2 lemons Preparation: Dough: Put flour and baking powder in a bowl, then gradually add all the other ingredients and beat them with a mixer. Pour into a 24 cm mold that you will line with baking paper. Bake at 170 °C, 30 minutes. When it is baked, take it out and leave it to cool, and only then take it out of the mold. Cut the crust into two parts and put the crust where the crust stuck in the mold again. Mixture Topping: Squeeze the lemon and add sugar or honey. Add as much water as needed to make this dressing 100 ml. Boil this liquid and pour half of the crust that is in your mold. Let it soak. Cream: Stir in sweet sour cream, vanilla sugar, and whipped cream fix. After mixing well, add yogurt and lemon juice. Combine all this well to get a thick cream, then pour over the crusts that are in the mold. Then cover it with the other remaining crust. Decorate the upper part with whipped cream and chopped lemon peel. Refrigerate the cake for 1–2 hours. Serve the cake cold. Buon appetito! #food #dessert #lemon #creamy #cake #simple #recipe #delicious #homemade #foodie #dessertlover #foodblog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Lemon Cheesecake-Greek Way There are many ways and recipes to make a lemon cheesecake, this is one of the recipes for how the Greeks prepare it. Follow recipe. Ingredients : simple, total time: 90 min For the Base: 250 g wholemeal cookies 125 g melted butter (at room temperature) For the Cream: 300 g cream cheese 400 g (1 box) sweetened condensed milk 2 juicy limes or lemons (zest and juice) 1 Tbsp powdered gelatin (or 2 sheets of gelatin — 4 g) 1 Tbsp water For Garnish: 6 Tbsp sugar 6 Tbsp water 2 lemons (peel cut into thin strips) 1/2 lemon (juice) Preparation: For the lemon cheesecake, grind the cookies in the mixer bucket to become a powder. Little by little add the melted but cold butter and beat to combine. In a non-stick 20 cm ring form, empty the cookie mixture with the spoon and spread it on the base and on the sides (4 cm high on the side) as if creating a cookie case for the lemon cream. Freeze the cookie in the fridge for 30 min. For the Cream: Put the softened cream cheese in a bowl and beat it a little with a whisk or a hand mixer until fluffy. Add the sweetened milk, the juice, and the lemon zest. Mix or beat with a hand mixer to combine the ingredients well. Place the gelatin in a jug or bowl. Pour over with water. Put the jug over a pot of boiling water, to melt the gelatin. Stir until well dissolved. Allow 3΄-4΄ to cool and add it to the cream. Mix well. Pour the cream on the iced cookie. Freeze the dessert in the refrigerator until the cream is firm to cut, about 3 hours. For Garnish: Heat the sugar with the water. Once the sugar has melted, add the chopped lemon peels and the juice. Simmer for 5-6΄min. to lightly bind the syrup. Allow the mixture to cool. Unfold the cake. Cut into triangles, garnishing with a spoonful of the dessert. If you want, you can garnish with whipped cream. Buon appetito! NOTE : For a smoother texture of the cream with a velvety effect, the gelatin must be completely dissolved and become liquid-like syrup before adding it to the cream. Only in this way is it properly homogenized in whatever cream is added. You can make the cream with gelatin powder or gelatin sheets. If you use gelatin sheets, you must first soak them in a bowl of cold water for 10΄ to swell. Then, you will put 2 tablespoons of water to boil. Squeeze the jellies well to drain the water and after removing the boiling water from the heat, pour in the jellies, shaking the pan, to melt. Mix well and after a few minutes add the liquid gelatin to the cream, stirring quickly. Freeze the cheesecake and enjoy it after a few hours that it has stabilized. #food #dessert #cheesecake #lemon #greek #cheesecake #cake #simple #recipe #delicious #homemade #foodie #dessertlover #foodblog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Lemon Cake with White Chocolate and Hazelnuts Lemon cake with white chocolate and hazelnuts a combination of lemon, white chocolate and hazelnuts, with whipped cream predominating over a heavy biscuit. The cake tastes wonderful and soft, it takes a little longer to prepare, but it's worth the wait. Follow recipe. Ingredients: easy, total time: 1 h 15 min. Rest cake all night in fridge, 20 cm diameter round mold. Biscuit: 4 eggs separately egg white and yolk 100 g + 20 g sugar 100 g of hazelnuts 25 g of melted butter 30 g of flour pinch of salt Lemon Curd: peel and juice of 3 lemons, i.e., 150 ml of juice orange juice + water, i.e., 150 ml of liquid 125 g of sugar 20 g of starch flour 3 egg yolks 50 g butter 4 sheets of gelatin + water for soaking, about 7 g White Chocolate Cream: 300 g white chocolate 400 g mascarpone 120 ml of milk 4 sheets of gelatin + water for soaking, about 7 g Cheese Mousse: 400 g cream cheese or Mascarpone 250 ml whipping cream 150 g of powdered sugar peel of one lemon 1 Tablespoon lemon juice 1 Tablespoon vanilla extract 4 sheets of gelatin + water for soaking, about 7 g Decoration: 100 g white chocolate 30 ml whipping cream a handful of roasted hazelnuts, etc. as you wish. Preparation: First prepare the Lemon Curd: In a deep bowl, mix lemon juice and zest, orange juice (with water), egg yolks, sugar, and starch and whisk well. Cook over a moderate heat, stirring constantly, until the cream thickens for about 10 minutes. Finally, add the butter, mix everything well to combine and remove from the heat. Pour water over the gelatin and let it soften for 5–8 minutes. Drain it and add to the lemon curd and mix well until everything dissolves. Take a round 20 cm baking tray from which you can cut two circles 20 cm in diameter and line it with cling film. You can also prepare two round molds with a diameter of 20 cm or say two bowls of that size. Strain the lemon curd through a fine sieve to get rid of the remnants of lemon peel or possibly gelatin that has not dissolved and pour into that casserole dish, and place in the refrigerator or even better the freezer. When the gelatin has squeezed, cut out circles of the appropriate size. I did this using a 20 cm plate and a sharp knife and then put the circles back in the freezer as it is easier to peel them off the foil later and put them on the cake. Biscuits: Separate the egg yolks and egg whites. Turn on the oven to 180 °C, and line the baking tray or pan with baked paper of the appropriate size of 20 cm (where you can cut two circles with a diameter of 20 cm, or two round molds of 20 cm). Mix the egg whites with a pinch of salt into a solid batter, then add 100 g of sugar and mix until all the sugar has dissolved, and you get a shiny froth. Mix the egg yolks with the remaining 20 g of sugar and add the melted butter. Toast the hazelnuts briefly in a dry pan until they take on color and the skin begins to separate. Transfer them to a dry cloth and rub well to remove the skins, then grind. Mix them with flour. Now lightly add the egg yolks and then the hazelnuts to the egg whites with a spatula. Be careful not to blow out a lot of air and keep the mixture frothy. Pour into a bowl or pan, flatten the surface and bake for about 13–15 minutes until the biscuit gets colored with a toothpick you can check. When it is almost cool in the pan, it will shrink a little. Using a plate, cut two circles with a diameter of 20 cm or no need if you baked in round molds. White Chocolate Cream: Soak the gelatin in cold water for 5–8 minutes. Shred the white chocolate into pieces and dissolve in the milk, heating it while stirring constantly. Remove from the heat and stir in the drained gelatin flakes. Cool slightly so that your mascarpone does not melt. Mix the mascarpone and add the cooled chocolate, mix well. Allow everything to cool again, taking care not to start squeezing too hard. Use the cream when it is as thick as mayonnaise. Cheese Mousse: Soak the gelatin for 5–8 minutes in plenty of water. Mix the whipping cream, but not until the end, but until it is soft whipped cream. Add powdered sugar and cream cheese and lemon zest and mix everything together. Heat the vanilla and lemon juice and dissolve the drained gelatin flakes. Pour the melted gelatin from a higher height into the cream cheese, stirring constantly. Keep the cream at room temperature until use. Sorting Procedure: It’s not bad to put some thinner cardboard or thicker paper under the cake on a plate to serve. The biscuit goes to the bottom first Place the first biscuit on the bottom and wrap it with a 20 cm cake ring. Line the inside of the hoop with baking paper or aluminum foil. Then coat the biscuit with half the white chocolate cream and put it all together for 15 mins in the freezer. When the cream becomes firm, put the first circle of lemon on it and immediately coat with half of the cream cheese. Put another biscuit and the other half of the chocolate cream over it. Put the cake back in the freezer to solidify the chocolate. Then again comes a circle of lemon and another piece of cream cheese. Flatten the surface and place the whole cake in the fridge for at least 4 hours, but preferably overnight. The next day, remove the hoop and separate the paper from the cake. Move it to a serving plate. Then melt the chocolate on a steamer or over a very low heat and mix with the whipping cream (liquid). Cool a bit, then pour over the top of the cake, letting the chocolate drip over the sides. Garnish as desired, you can use roasted hazelnuts and caramelized lemon slices (just cook them in sugar syrup until they caramelize and dry on baking paper). Keep refrigerated until use. Buon appetito! #food #dessert #cheesecake #lemon #greek #cheesecake #cake #simple #recipe #delicious #homemade #foodie #dessertlover #foodblog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Almond and Lemon Cake A beautiful lemon cake, light and juicy, is prepared very easily and quickly if you are skilled in the kitchen. A beautiful and delicious dessert that can be used for birthday celebrations! Follow recipe. Ingredients : 26 cm mold, medium, total time: 100 min. Almond Biscuit: 450 g of flour 180 g ground almonds 3 teaspoons baking powder pinch of salt 270 g butter 450 g of sugar 6 eggs peel 1 and a half 1/2 lemons 375 ml of milk + 2 Tablespoons of lemon juice Lemon Cream: 4 egg yolks 150 g of sugar juice and zest of 1 and a half lemons 45 g butter 3 sheets of gelatin 300 ml whipping cream Curd Cream: 450 g of cottage cheese or (ricotta cheese or mascarpone) 450 ml whipping cream 180 g of powdered sugar 1 vanilla bean or 2 Tablespoons vanilla extract + 2 fists — 3 whole almonds Preparation: Biscuit: Line the bottom of the cake tin with baking paper, and then coat both it and the sides of the tin with butter. Preheat the oven to 180 °C. Weigh the bowl in which you will make the biscuit, you will need it because the biscuit is baked in two parts. Sift flour and baking powder, add almonds, salt, and mix. Mix milk and lemon juice in a glass. Mix the softened butter with the sugar and lemon zest until they are finely combined and become frothy, then add the eggs that you have previously beaten and mix everything well. At the lowest speed of the mixer, add a third of the flour mixture, then half the milk with the lemon and then the flour-milk-flour again and mix briefly, just until combined. Weigh the mixture in a bowl, subtract the weight of the bowl, and pour exactly half the weight of the mixture into the mold. Bake for about 30 minutes, i.e., until the toothpick when you stab it in the middle comes out clean. Cool slightly in the mold, then remove and cool completely, and wash the mold, coat again and bake the other part of the mixture in the same way. Wrap both biscuits in plastic wrap and refrigerate until used. Lemon Cream: Soak the gelatin in cold water. Cook the egg yolks, sugar, and lemon juice and zest over a low heat, stirring constantly, until you get a thick cream (lemon curd). The cream is ready when it doesn't leak from the cooker, but coats it all over so nicely, and when you draw the line through it, it doesn't stick together at the same time. Remove from the heat, stir in the drained gelatin and butter. Cool, stirring often, so the cream doesn’t compress too much. Set aside one tablespoon of the cream for later. Pour the whipped cream into the rest and mix until you get a cream of adequate firmness (as when you mix the whipped cream). Cool until use. Curd Cream: (make immediately after the lemon curd has cooled) Mix the cottage cheese, sugar, and vanilla bean seeds. Pour in the whipping cream and mix until you get a thick whipped cream. Now separate 1/3 of the cream. Toast the almonds in a dry pan until they start to get colored and smell good, then chop them finely by hand or in a mincer. Stir in 1/3 of the cream. You will put that cream in the cake. In the other 2/3 of the cream, mix that one tablespoon of lemon curd if it is too tight, first make it well and then mix it into the cream!). You will coat the cake with this cream. Cool until use. Stacking: Align the biscuits first, i.e., cut off the top that is slightly inflated — then cut each in half. Coat the first biscuit with lemon cream. Put the second biscuit on it, then the cheese cream with almonds. Then the third biscuit, then the lemon cream and finally the last biscuit (preferably the bottom one, with the flat side facing up). Press and cool for 15 min. Coat the cold cake with a thin layer of lemon curd cream, just enough to 'curb' the crumbs. Cool again for 15 min. Then coat the whole cake with cream and decorate as desired. I garnished it with some more toasted almonds. Buon appetito! #food #dessert #sponge #almond #lemon #cake #cream #fragrant #recipe #foodblogger #blog #simple #easy #tasty #delicious #soft Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Strawberry Compote Tart-Italian Dessert Strawberry tart another tart, and obviously very good. This kind of tart I somehow adore the most, soft juicy and tasty and made from strawberry compost, in one word phenomenal. Follow recipe. Ingredients : 1 h total time, 22/24 cm mold, easy For the Shortcrust Pastry: 350 g flour 00 150 g butter 100 g sugar 1 egg 1 tsp of baking powder 1 lemon peel For the Compote: 700 g strawberries 100 g sugar lemon juice To Sprinkle: powdered sugar Preparation: Short Pastry: Put the soft butter in a bowl together with the sugar and mix them together until you get a homogeneous cream. Add the whole egg and lemon peel, allow it to be completely absorbed by the butter and sugar cream. Gradually add all the flour and baking powder and knead quickly until you get a smooth dough. S trawberry Compote Wash and cut the strawberries into pieces and put them in a saucepan with the sugar and the juice of one lemon. Cook the strawberries by mashing them well with a fork for about 10 minutes, mashing them with a fork until thickened and caramelized. Tart: Roll out the pastry between two sheets of parchment paper so that it does not stick, and place it in the tart tin. Trim the excess edges and keep them aside and prick the base. Pour the strawberry compote inside the tart and level the surface. Create the grids with the remaining shortcrust pastry. Bake the strawberry tart in a preheated oven at 180 °C for about 35 minutes until the shortcrust pastry is cooked and golden. Remove the strawberry tart from the oven and let it cool completely before removing it from the mold. Sprinkle the strawberry tart with icing sugar. Buon appetito! #tart #crostata #strawberries #compote #dessert #dessertlover #italian #tasty #delicious #cake #pie #easy #simple #recipe #recipes #foodblog #foodie #foodstagram #food #tasty #foodblogger #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like

Buraya Cheesecake Cheesecake lovers here-Buraya original traditional cake from Turkey. Follow recipe. Ingredients : simple, total time 60 min. 600 g cream cheese 3 eggs 1 pack cream 3 Tablespoons cornstarch 2.5 teaspoons of Turkish coffee 1 teacup of sugar 2 packs of oatmeal biscuits 60 g butter 3 Tablespoons of hazelnuts Preparation: Mix the biscuits bypassing the melted butter, finely chopped hazelnuts, and a teaspoon of Turkish coffee. Spread greaseproof paper in a baking dish and spread our mixture on it. Take the tray to the freezer and keep it for 1 hour. Take the cheese, sugar, and cream in a mixing bowl and whisk them and continue whisking by breaking the eggs. After adding and mixing the starch and Turkish coffee, pour it into the container, take out of the refrigerator and cook it in a preheated 165 °C, oven for 45 minutes. Keep it in the refrigerator for 1 night and eat it with pleasure. You can sprinkle Turkish coffee on demand and decorate it with chocolate. Buon appetito! Video Source Recipe : https://www.youtube.com/watch?v=qEiVvxH1jmk&feature=emb_title YouTube: sinem'in mutfağı #food #dessert #cheesecake #chocolate #cake #dessertlover #cakelover #simple #delcious #recipe #foodie #foodbloggetr #foodblog #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Raw Mango Coconut Cheesecake A wonderful delicacy of cheesecake with the taste of coconut and mango, it is very easy to prepare, you only need a few minutes to have a wonderful and decorative cake and to sweeten your hearts. Follow recipe. Ingredients : 25 cm mold, easy total time: 50 min., 10 persons For the Mango Purée: 2 fresh mangoes, peeled and sliced 2 Tablespoons lime juice For the Base: 450 g almonds, raw/3 cups 150 g dates pitted /1 cup 90 g coconut flakes shredded coconut/ 1 cup 90 g rolled oats — gluten-free /1 cup For the Coconut Cream: 450 g cashews raw /3 cups 240 g coconut butter /1 cup 240 ml coconut milk /1 cup 240 ml coconut oil /1 cup 240 ml lime juice /1 cup 8 Tablespoons coconut blossom sugar /120 g 1 pinch of grated vanilla beans / optional Preparation : Soak cashews, almonds, and dates in separate bowls for at least 4 hours before you start. Line a 25 cm mold with baking paper and set aside. Mango Purée: Mash the mango in the food processor with 2 tablespoons of lime juice, until it becomes a smooth mixture, and set aside. For the Base: Drain the soaked almonds and dates. Put them in a food processor, add coconut flakes or chopped coconut and pulse a few times, until you get a solid material that can be nicely shaped. Pour the almond paste into the mold and press firmly to smooth and harden the mixture. For Coconut Cream: Drain the cashews and put them in a blender with coconut milk and lime juice and mix well until you get a smooth, creamy paste. Add coconut butter, coconut oil and coconut blossom sugar and continue to mix until you get a silky smooth texture. When you get the texture of the cream, pour it into the mold over the base and flatten the filling with a spatula. Then pour the mango purée over it, put the cheesecake in the fridge for at least 4 hours until it hardens. Remove 15 minutes before serving. Buon appetito! NOTE: Coconut butter is firm, while coconut oil is melted. If your coconut oil is hard and firm, use it as for coconut butter and melt a little for coconut oil. You can also use agave syrup or, if you don't mind sugar, a little light brown sugar. #food #dessert #cake #dessertlover #cheesecake #mango #coconut #almoinds #cashew #delicious #tasty #soft #easy #reciope #homemade #foodblogger #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.