Friday, May 31, 2013

Thursday, May 30, 2013

Wednesday, May 29, 2013

Cherry cheesecake - recipe (including photos)

For the dough we used this recipe

Ingredients for the filling:
  • 500 grams of fresh cheese
  • 400 grams of cherries (frozen or fresh)
  • 50 grams of mascarpone
  • 4 eggs
  • 9 spoons of sugar
  • zest from a lemon
  • 2 packets of vanilla sugar

Mix the fresh cheese with the mascarpone, the zest from the lemon, 4 spoons of sugar, the eggs and the vanilla sugar.

Put the dough in a pan and add the cheese.

Put it in the oven at 150 degrees Celsius for about 40 minutes.

In a pan add the cherries and the remaining sugar and let it boil for half of an hour (like you would prepare a syrup or jam)  than take out the cherries and let them cool.

When both the cheesecake and the cherries are cold, add the cherries over the cheesecake. You can also pour the cherry syrup on top.

Let it in the fridge for a few hours before serving.


Saturday, May 25, 2013

Hotel review - Best Western Hotel Viterbo, Italy

Clean room, decent breakfast.

Free wi-fi and free parking places. Not too far for a walk to the city center.

Thursday, May 23, 2013

Trip to Bagnoregio, Italy

Too much hype about it, for no good reason.

"The city who is dying" like they call it, is not really dying, in fact is more alive then ever (from a tourist point of view and of those taking advantage of it).

Wednesday, May 22, 2013

Yogurt cake - recipe (including photos)

Ingredients for the dough:
  • 100 grams of sugar
  • 100 grams of flour
  • 3 eggs
  • 3 spoons of sunflower oil
  • 1 packet of vanilla sugar
  • salt

Separate the egg yolks from the egg whites.
Beat the egg whites with a pinch of salt and the egg yolks with the sugar and vanilla sugar.
Mix the egg yolks with the egg whites.

Add the sunflower oil and mix.

Add the flour and mix until well incorporated.
Put the dough in the oven at 170 degrees Celsius for 25- 30 minutes.

 Ingredients for the filling:
  • 500 grams of yogurt
  • 10 spoons of sugar
  • 200 grams of fresh cream
  • 6 grams of gelatine
  • 1 big jar of canned peaches

Beat the yogurt with 5 spoons of sugar.
Put the gelatin in cold water for a few minutes then, take it out and put in another bowl, add few spoons of peach syrup over the gelatin and put it in the microwave for few seconds (5-8s) until is melted.

Add one spoon of yogurt over the melted gelatin and mix until well incorporated.

Add the gelatin over the rest of the yogurt and mix.
Put it in the fridge for 30 minutes.

Meanwhile prepare the whipped cream.
Do not add the sugar over the fresh cream from the beginning!
Start mixing the fresh cream at a low speed and increase it over a few minutes. When the fresh cream is already thickened, add the sugar.

Take out the yogurt from the fridge and add the cream and the chopped peaches.

Cut the cake in two-three layers, as you prefer, and start spreading the filling.
If you want to have a nice form is better to put the cake in a pan, covered in film plastic, add the filling and let it over the night in the fridge.

 Take it out the next day and add some cream and fruits on top .


The original recipe can be found here


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