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Pandispan with fruit and fine cream cheese

Pandispan with fruit and fine cream cheese

I prepared the pandispan first.

I separated the egg whites from the egg yolks.

I mixed the egg whites with a pinch of salt and when the foam became firmer, I gradually added the sugar, continuing to mix.

I mixed the yolks with the oil and milk.

I mixed the flour with the baking powder and sifted it.

Over the egg white foam, I alternately added the mixture of yolks and flour.

You will need to mix very lightly so that the foam does not leave.

I added vanilla and lemon peel.

I put the composition in a 38x25 cm tray in which I put baking paper. On top I put the drained cherries.

I put it in the oven for 35-40 minutes, the first 20 minutes at 200 degrees, and then I reduced the temperature to 180 degrees.

I took out the countertop on a grill and let it cool.

I made the cream cheese.

I mixed whipped cream and sour cream, added mascarpone and sugar.

I put it in the fridge.

While the countertop was baking, I prepared the berry cream.

I mixed the fruits with the sugar and the syrup and put them to boil.

I let them boil until it dropped enough to set.

I let it cool, then I put 3 tablespoons of cream cheese.

I cut the top in half and syruped it with cherry syrup, then I put the berry cream.

I put the cream cheese on top of the counter.

I left it in the fridge for a few hours, it was much better cold.

Have fun !!!

EASTER WITH PANDISPAN, YOGHURT AND MASCARPONE & # 8211 the simplest easter recipe

Together with Danone we thought of bringing you one special recipe for the Easter holidays, and how bread is not missing from the Easter table, the decision was easy. Even if this year we spend the holidays in the small family, we are still inspired by the classic dishes and we even rethink them.

This dish is also perfect for those who do not like cow's cheese in desserts or in general.

Easter with pandispan top, Greek style yogurt and mascarpone It is not a traditional Easter, but it is a tasty idea, easy and quick to prepare with simple ingredients.

There is Easter with chocolate, Easter with sour cream, then why not make one Easter with a special cream with yogurt in Greek style?

Its cream is fine, with a fresh, sweet and refreshing taste at the same time. I have prepared many Easter recipes so far, but I have fallen in love with this since I put it in the oven.

Easter with pandispan top and Greek style yogurt it is very easy to prepare, and the result is seductive. Bring with a cake or a tart with a fluffy top and fine cream cheese with yogurt.

The good part is that you can ask the child to help you prepare it. It will be your special moment in the kitchen, because you will be able to prepare together the most important preparation for the Easter meal.

I told you above that it is easy to prepare. Considering the fact that the problem of a yeast dough that needs kneading and time for leavening has been eliminated, I think you will like the recipe so much that you will redo it every year.

I removed the raisins from this Easter because children generally do not love them. Okay, I also know adults who turn up their noses when they see them. Now they won't even have a reluctance to try to eat at least one slice, and cheesecake lovers will love this recipe.

It is the simplest and easiest easter recipe. Even a beginner in cooking can manage to prepare this Easter with pandispan top and yogurt in Greek style.

I don't think many will resist in front of her, so I'm in a hurry to leave you the list of ingredients and how to prepare it:


For the countertop:

For the filling:

250 g mascarpone or other cream cheese

150 g Danone yogurt in Greek style

1 teaspoon orange peel powder or grated orange peel

1 teaspoon vanilla paste / seeds from a vanilla pod

Prepare the ingredients at hand, so that you can organize and prepare everything quickly.

You will preheat the oven to 180 ° C.

You will start with the preparation of the pandiapan top. You will separate the egg whites from the yolks, then you will let the little one press a little salt and start the mixer. Gradually add the sugar and let the mixer do its job until the egg whites become a hard foam like meringue. You will also let him add the yolks, while the mixer will homogenize the composition.

After 1 minute you can turn off the mixer, and you will incorporate the flour, mixing lightly from the bottom up, the dough will homogenize. You will pour the dough into the tray lined with baking paper both on the bottom and the edges of the tray.

Let the countertop wait for the little one to put in a bowl the mascarpone, yogurt and sugar, then mix them a little. At this point you will put the top in the oven and you will help the child to incorporate the starch, flour and semolina, then you will give him two yolks to mix them with mascarpone cream and yogurt in Greek style.

At the end, add the flavors: vanilla paste and grated orange peel. It will mix a little more and at this moment the cream is ready.

After 12-13 minutes of baking, remove the top from the oven and pour the Greek-style yogurt cream in the middle of the top. It is not baked yet, so the cream will penetrate inside.

You will leave the Easter with pandispan top and Greek style yogurt for another 35-45 minutes to bake.

You will know that it is ready when the cream is firm but very little soft in the middle. Just like a baked cheesecake!

You will let the easter cool in the oven, with the door ajar for 30 minutes, then you can take it out of the mold and let it cool completely before cutting it.

When you open the oven door, a pleasant smell of vanilla and orange will perfume your kitchen.

For starters, pandispan is made. Separate the yolks from the whites, and beat the last ones until the foam hardens. Add the sugar and lemon juice and continue mixing the ingredients. Incorporate the yolks, citrus peels and vanilla sugar, then mix the composition. Gradually pour the flour so as not to leave the foam obtained. Prepare a tray, preferably one with a detachable edge, then pour the pandispan composition into it and put it in the oven for 5-10 minutes.

In the meantime, prepare the filling. Mix in a bowl the chopped cheese, egg yolks (separated from the egg whites), sugar, flavors and raisins, then pour the beaten egg whites. Mix everything well to get a fine cream.

After the pandispan has hardened, pour the cream cheese on top of it and put the tray back in the oven for half an hour, during which time it is advisable to check the Easter with padispan dough. Optionally, if you want to decorate Easter, you can use larger raisins. The preparation is ready when the cheese is lightly browned and coagulated. The composition of pandispan can be tested with a toothpick. The secret is to keep the composition moist, but not to leave any residue on the toothpick.

Remove the tray from the oven and let it cool in the form, then take the dessert out of it and cut it according to your preferences. When serving, you can sprinkle powdered sugar on top or put a little sour cream.

Decorate your festive table with an exceptional traditional dish. Get ready this year easter with pandispan top and you will not regret the culinary choice made.

Pandispan with fruit and fine cream cheese - Recipes


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Cake with fine caramel cream!

INGREDIENTS for the countertop

  • 6 eggs
  • 150 gr. of sugar
  • 8 tablespoons flour
  • a sachet of baking powder
  • 40 ml oil
  • 30 ml of mineral water

cream ingredients

for sprinkled on top

WORK PLAN cake with fine caramel cream

  1. we prepare the countertop. Separate the egg whites from the yolks. Rub the yolks with the oil. Beat the egg whites, pouring a little water. Towards the end, sprinkle the sugar and mix until the egg white foam remains on the wire.
  2. Add the yolks over the egg whites and incorporate, in a circular motion, with a wooden spoon. Gradually sprinkle flour mixed with baking powder (sifted to avoid lumps). Homogenize with silicone paddle.
  3. We pour the composition obtained in a wallpaper form with baking paper (tray dimensions 35 & # 21525 cm) and leave in the oven for about 25 minutes, until it passes the toothpick test.
  4. Let the pandispan top cool completely, then remove the baking paper.
  5. cut the cooled countertop in half lengthwise.
  6. the preparation of the cream is very easy. Mix the mascarpone at room temperature until you get a cream, then add the caramel cream (dulce de leche). Continue mixing until the caramel is completely homogenous. We get a fine and very tasty cream.
  7. Spread half of the cream between the two halves of the cake top. Spread the rest of the cream over the cake in an even layer. Then garnish with pieces of milk chocolate (I scraped the chocolate).
  8. Enjoy the cake with fine caramel cream and mascarpone!

Method of preparation

1. Prepare the first countertop by mixing the egg whites with a pinch of salt and then with the sugar, the essence is incorporated and the yolks crushed and rubbed a little with oil and finally incorporate the sifted flour and mixed with flour. Pour the dough into a tray in which I put baking paper and put the tray in the oven, approx. 20 minutes on the right heat, until the top is lightly browned on the edges.

The baking tray is removed from the paper with the blade of a knife and left to cool

2. The second top is prepared in the same way, and at the end, after pouring the dough in the tray, we sprinkled halves of plums and apricots on top of it, with the hole upwards, over which we sprinkled (in the holes) a cinnamon powder and vanilla sugar. .Also bake for about 20-25 minutes on a suitable heat. After baking, remove from the paper and leave to cool well.

3. Prepare the cream by mixing the cheese well (to be well drained of whey) with yogurt and sugar and at the end incorporate the gelatin which I first hydrated for a few minutes in a little cold water then I melted it in a sea bath and a pour thinly into the cream, mixing until perfectly blended.

Pandispan with sweet cheese and fruit

Stir in the cheese sweet with sour cream and brown sugar and mix to obtain a fine cream. Add eggs one at a time and mix to incorporate each. Then add the vanilla and lemon extract, baking powder, baking soda, semolina and flour and mix well.

Put the frozen fruit in a bag with 2 tablespoons of flour, tie the bag and shake to cover the fruit with flour. I then added the contents of the bag to the crust presented above and mixed them carefully to incorporate the fruit into the composition.

I greased a round baking tray with a little oil and poured the resulting composition. Bake the cake at 180 degrees Celsius until nicely browned.

Powder with powdered sugar. I decorated it with blueberries and red currants.

This pandispan cheese recipe sweet and fruits it is perfect for any occasion. Even if it is a simple cake, not very difficult to prepare, it is delicious and to everyone's liking. Men generally like cakes without too much cream, and this cake is perfect. Kids will also love it, especially for the content fruits.

You can prepare this pandispan recipe even for the holidays. There is no need for anything complicated for the festive Christmas or New Year meal. The simpler the recipe, the easier it is for you. If you want you can decorate this pandispan with something else, for example you can use melted chocolate or chocolate flakes, you can even use whipped cream if this is your favorite.

If you like to cook and want to share your passion with others, then I am waiting for your recipes here. (will be published with your name)

Pandispan with cranberry cream

Method of preparation: Preparation of the pandispan countertop. Separate the egg whites from the yolks. In a bowl, rub the yolks with oil until they become creamy like mayonnaise. Separately in the altabol, mix the egg whites until they become a dense foam, then add the sugar to the composition and continue mixing until you obtain a strong foam that does not fall out of the bowl if we turn it upside down. Add water, egg yolk composition to the egg white composition and mix the ingredients well with a spatula, with movements from top to bottom. The flour mixed with baking powder and salt is sifted over the egg composition and mixed until it is perfectly homogenized and we do not have lumps. The composition is poured into a rectangular tray measuring 20 × 30 cm, greased with oil and lined with baking paper. Bake the pan in the preheated oven at 180 degrees for about 30 minutes. After baking, leave to cool in the pan.

Preparation of the cream. Squeeze the blueberries finely with the blender until you get a puree. You can keep 5-6 berries to add to the composition cut into 2. The cream cheese is rubbed together with the caster sugar until the sugar melts and it no longer feels in the composition. Cream for whipped cream is mixed until it hardens and we get a fluffy whipped cream. The crushed blueberries and the ones cut in 2 are added over the cream cheese, mix well, then the mixed whipped cream is added and it is homogenized. We will get a fine, aerated and colored cream.

Assembling the cake. Using a well-sharpened knife, portion the top into 3 equal sheets. Put the first countertop sheet on the work table, spread half of the blueberry cream on it with a spatula, complete it with the second countertop sheet over which we put the rest of the cream, level and put the last countertop sheet over the cream. Powder with powdered sugar and leave the cake to cool for about 2 hours, then you can portion and serve.

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