Ingredients:

250 grams 30% cream cheese

100 ml milk

140 grams sugar

60 grams butter

6 eggs

Half a teaspoon of lemon zest

Half a teaspoon of high-quality vanilla paste

60 grams flour

20 grams cornflour

Icing sugar for decoration

Utensils:

A 20-diameter saucepan

A 24-diameter pan or larger with water For the oven

Baking paper for the bottom and sides of the pot

Whisker

Baking pot

Mixing bowl

Mixer with a balloon hook for whipping

Instructions:

Preheat the oven to 120 degrees with a pan that is 3/4 full of hot water. In the pot of the Jahnun, cut baking paper for the bottom and sides to the height of the pot. In the pot, put the milk, cheese, butter, 70 grams of sugar and place over a low heat, stir constantly and cook just until melted and combined. Transfer to a bowl, separate the yolks and whites. Add the yolks one by one and mix. Sift the flour and cornstarch into the bowl and add the vanilla and lemon and mix until a uniform mass without lumps. In a mixer with a whisk, beat the whites with the remaining 70 grams of sugar until firm and soft peaks form. Combine the masses in 3 times, each time adding foam to the bowl and folding carefully with a spatula. Transfer the mass to a pot with baking paper, knock a little to release bubbles and put in the oven in the pan with the water. Bake for 20 minutes at 120 degrees, then increase to 150 degrees and bake for another 15 minutes, then open the oven slightly for 8 minutes to let the steam escape, close the oven and reduce to 100 degrees and bake for another 40 minutes. Turn off the oven and let the cake stay inside for fifteen minutes. Cool completely for at least an hour and a half! Remove the cake from the pot by inverting it onto a flat tray that is larger than the pot, then turn it back onto a serving plate, sprinkle with powdered sugar and serve.

Note! The cake is only eaten the next day, it is tastier. .

Start by soaking the cornflakes:

500 grams of sweet cream for whipping

60 grams of cornflakes

Put the cornflakes in a bowl and pour in the sweet cream, stir and leave aside.

Continuing with the bottom, a 24 cm diameter pie pan (it is recommended to put baking paper in the bottom the diameter of the circle)

Ingredients for the bottom:

60 grams of shortbread

100 grams of cornflakes

200 grams of white chocolate

40 grams of butter

Grind the shortbread and cornflakes until fine, melt the chocolate and butter, add to the ground cornflakes and shortbread and mix well (if you feel it is a little dry and not working, add a little more melted white chocolate). Arrange in the pan and it is highly recommended to wear gloves so that it does not stick to your hands. Freeze for fifteen minutes.

Ingredients for the filling: Strain the sweet cream that we soaked with the cornflakes into a mixer bowl. A tablespoon and a half of vanilla pudding

250 grams of 9% white cheese

The cornflake mass that we soaked

Whip the sweet cream with the pudding until firm peaks, grind the The cornflakes that we have left over from the filtration (what was soaked) grind finely and add to the mass, mix everything together well, take the mold out of the freezer and transfer the mass almost to the end of the mold (you don't have to transfer everything, there may be excess left) Smooth out and put in the refrigerator until the ganache is ready.

For the ganache:

80 grams of sweet cream

160 grams of white chocolate

Heat the cream in the microwave in pulses, add the chocolate to the hot cream and wait a few minutes to mix everything together until it is smooth and lump-free (you can use a stick blender). Pour over the cake and move it to the sides to cover everything, decorate with cornflakes on the sides and refrigerate for at least 5 hours before serving or overnight. The cake is stored in the refrigerator in an airtight container.

Ingredients:

For the tortillas:

A package of mini tortillas

100 grams of melted butter

A package of ground biscuits

For the cream cheese:

500 ml of sweet cream

250 grams of mascarpone

4 tablespoons of vanilla pudding

Fruits you like

Preparation method:

Preheat the oven to 200 degrees Celsius.

Dip each tortilla in melted butter and then in biscuit crumbs (just like schnitzel).

Arrange on the oven rack as in the video and bake for fifteen minutes or until they are browned.

Meanwhile, prepare the cream, whip the sweet cream with vanilla pudding until stiff, add the mascarpone and fold well into a smooth cream.

Place in the refrigerator.

After we have removed the tortillas from the oven, let them cool completely. In the meantime, prepare cuts of all the fruits We are here. Assembly.

Pour the cream over half a tortilla, add fruit and close nicely with sprinkles. Decorate and enjoy ❤️

Ingredients:

180 grams of dark chocolate

100 grams of milk chocolate

100 grams of butter/oil

100 grams of white sugar

4 eggs

120 grams of white flour

10 grams of instant coffee powder

Pinch of salt

Extras:

Pecan crumbs

Milk chocolate chips

Coarse salt

Preparation:

Heat the oven to 180 degrees Celsius.

Put the chocolates and butter in a bowl and melt in the microwave.

Add sugar and mix, add the eggs one by one, and mix.

Put flour, instant coffee powder, and salt and mix until there are no lumps.

Transfer to a baking sheet lined with baking paper and sprinkle as many toppings as you like on top, bake until the toothpick comes out moist.

For plump brownies, use a 20x20 cm pan.

If you like them flatter, use a larger mold.

Ingredients:

6 egg whites

200 grams of white sugar

100 grams of almond powder

90 grams of flour

200 grams of butter

Half a teaspoon of rum extract

Pinch of salt

Socket mold in any shape (preferably silicone)

Preparation:

Start with butter, put in a pot, and cook it until it turns a caramel color (be careful not to burn it) and cool it.

Put egg whites and sugar in a bowl and beat a little. Add almond powder and mix, flour and mix, the butter, rum, and salt, and fold gently to combine.

Transfer to a large piping bag and refrigerate for an hour.

Heat the oven to 170 degrees Celsius.

Grease a silicone mold, whatever shape you have at home and pour almost to the end, add toppings you like and bake until lightly browned on the sides.

After they cool, take them out of the silicone and enjoy.

It is recommended to keep in a tightly sealed container at room temperature.

Ingredients:

Quality puff pastry is thawed overnight in the refrigerator

Nectarine, peach,and plum (can be with any other fruit you like)

Demerara sugar

cinnamon

Melted butter for brushing

Egg for brushing

For fresh cream:

One sour cream

2 teaspoons of sugar

Pinch of salt

Half a teaspoon of vanilla puree

Half a teaspoon of lemon zest

To submit:

honey

Roasted and chopped pistachios

Preparation:

Turn on the oven at 200 degrees Celsius.

Cut the fruit into a fan shape.

Cut squares from the puff pastry and score lines in the dough in its shape half a cm in with a sharp knife and not all the way.

Arrange the fruits, brush them with butter and the edges of the dough with egg, sprinkle demerara sugar both on the fruits and on the edges of the dough, and cinnamon on the fruits.

Bake until the dough is browned on the sides (about 20 minutes) and cool on a wire rack.

Prepare the fresh cream:

Put all the ingredients in a bowl and mix well until there are no lumps.

To submit:

Put a spoonful of crème fraîche on each one, drizzle with honey ,and sprinkle with pistachios.