RASPBERRY PIE Recipe - with Mascarpone
Описание:
A kind of 'noble' european cheese cake with fruits. English version.
Enjoy the movie, enjoy your meal!
Download recipe (PDF): http://bit.ly/SbkK1H
A kind of 'noble' european cheese cake with fruits. English version.
Enjoy the movie, enjoy your meal!
Download recipe (PDF): http://bit.ly/SbkK1H
Комментарии:
vonEste пишет: Omg this looks so good.
CakeClassics пишет: Vielen Dank! :-)
CakeClassics пишет: Thanks! :-)
ChuckBoomBuck пишет: MMMMMMMM drrooooollll!
PMB827 пишет: Outstanding!
CakeClassics пишет: Thanks! :)
CakeClassics пишет: Thanks! An 8 inch tin should be also okay. The cake will be a little bit higher. But the baked mascarpone-pastry is stable, so it should work.
Eileen LeValley пишет: I'm sorry, custard powder, thanks.
CakeClassics пишет: Thanks, an alternative for custard powder is cornstach. I think 40 grams of it should be the right amonut/substitute.
CakeClassics пишет: Oh, yes, that's right. Custard powder consist in large parts of cornstarch. The preparation of a homemade custard with cornstarch, sugar, vanilla pod and egg is similar to the preparaion of a custard package. Thanks.
Soulful Whisper пишет: Sehr Gut :D
The recipes on this channel are YUMMY!
*subscribe*subscribe*subscribe*
:)
CakeClassics пишет: Thanks! :) I'm sorry I do not live in the US and therefore maybe cannot give a helpful advice how much 'American' custard powder is needed to have the same taste/effect. 'Our' (german) custard powder pack has 40 g (1,41 oz) powder and normally is used for 500 ml (2 cups) milk.
CakeClassics пишет: Thanks a lot! :)
Alpay Beler пишет: Wow, I am left speechless. Definitely making this one, why custard though? Any alternatives?
Insolentlady пишет: Yum! Thank you for all your great recipes!
And thanks for nice camerawork and editing. Everything is at great viewing angle.
Eileen LeValley пишет: Thank you for your reply ......I was told I could use corn starch. I will try it, thanks!!
CakeClassics пишет: Thanks! :)
Monika Blunder Pensena пишет: Deine Kuchen sind ganz toll, ich werde diese Torte am Wochenende mal machen.....
Sanam Asam пишет: Yummy! ! Can I use 8inch tin?
Eileen LeValley пишет: That looks amazing.....the pack of custard you used, what would be comparable for me to use in place of that in the U.S. any suggestions? Thank you.
vonEste пишет: Omg this looks so good.
CakeClassics пишет: Vielen Dank! :-)
CakeClassics пишет: Thanks! :-)
ChuckBoomBuck пишет: MMMMMMMM drrooooollll!
PMB827 пишет: Outstanding!
CakeClassics пишет: Thanks! :)
CakeClassics пишет: Thanks! An 8 inch tin should be also okay. The cake will be a little bit higher. But the baked mascarpone-pastry is stable, so it should work.
Eileen LeValley пишет: I'm sorry, custard powder, thanks.
CakeClassics пишет: Thanks, an alternative for custard powder is cornstach. I think 40 grams of it should be the right amonut/substitute.
CakeClassics пишет: Oh, yes, that's right. Custard powder consist in large parts of cornstarch. The preparation of a homemade custard with cornstarch, sugar, vanilla pod and egg is similar to the preparaion of a custard package. Thanks.
Soulful Whisper пишет: Sehr Gut :D
The recipes on this channel are YUMMY!
*subscribe*subscribe*subscribe*
:)
CakeClassics пишет: Thanks! :) I'm sorry I do not live in the US and therefore maybe cannot give a helpful advice how much 'American' custard powder is needed to have the same taste/effect. 'Our' (german) custard powder pack has 40 g (1,41 oz) powder and normally is used for 500 ml (2 cups) milk.
CakeClassics пишет: Thanks a lot! :)
Alpay Beler пишет: Wow, I am left speechless. Definitely making this one, why custard though? Any alternatives?
Insolentlady пишет: Yum! Thank you for all your great recipes!
And thanks for nice camerawork and editing. Everything is at great viewing angle.
Eileen LeValley пишет: Thank you for your reply ......I was told I could use corn starch. I will try it, thanks!!
CakeClassics пишет: Thanks! :)
Monika Blunder Pensena пишет: Deine Kuchen sind ganz toll, ich werde diese Torte am Wochenende mal machen.....
Sanam Asam пишет: Yummy! ! Can I use 8inch tin?
Eileen LeValley пишет: That looks amazing.....the pack of custard you used, what would be comparable for me to use in place of that in the U.S. any suggestions? Thank you.
You'll Need:
3 tablespoons raspberry jam
1 prepared 9-inch chocolate cookie or graham cracker
crumb pie crust (homemade OR store-bought)
8 ounces mascarpone cheese
1/2 cup heavy whipping cream, chilled
1/4 cup confectioners' sugar
1 tablespoon unsweetened cocoa powder
1 pint fresh raspberries
Procedures : Spread jam across bottom of prepared crust using a small rubber spatula. Refrigerate crust.
Combine mascarpone cheese, cream, confectioners' sugar and cocoa in a large mixing bowl. Using an electric mixer, beat mascarpone mixture until smooth. Spread mascarpone mixture over jam. (At this point, pie may be refrigerated up to 1 day before continuing with recipe.) Cover pie with plastic wrap and refrigerate until filling is completely set.
Just before serving, arrange as many raspberries as will fit on top of cocoa mascarpone. Place slices of pie on individual dessert plates and scatter any remaining raspberries around each slice.
Makes 1 (9-inch) pie, 6 to 8 servings
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