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Cake with ricotta cheese, fresh and mango

Cake with ricotta cheese, fresh and mango

For the garnish I needed 250 g of whipped cream which I mixed with 3 tablespoons of fruit yogurt (mango, peach, apricot ...)

Mango cooks very well if you keep it closed in a bag with a banana for two days. I do the same with avocado.

Countertop preparation method:

We mix the whole eggs at high speed together with the sugar until they double in volume. Mix the liquid margarine with the cocoa and slowly pour it over the eggs while mixing. Add vanilla essence (1 teaspoon). Reduce the speed of the mixer and sprinkle the flour with baking powder. Place the homogeneous dough in a tray lined with baking paper. Put it in a preheated oven at 180 degrees for 30_35 minutes. When it is ready, it easily comes off the edges, but we also do the toothpick test. The cold worktop is cut in half horizontally.

How to prepare ricotta cream cheese with mango:

Ricotta rub with powdered sugar and a little vanilla essence. Whip the cream and mix it gradually with the cheese. Mix with a spatula. Soak the gelatin for 2-3 minutes on a steam bath until it dissolves completely. Follow the instructions on the envelope. Pour the dissolved gelatin over the cream and mix. Put the mango cubes in the cream. The top can be easily syruped with fruit juice. Place all the cream between the tops and let it cool for a few hours. We slice the cake and garnish it with whipped cream mixed with peach yogurt.

You can't stop tasting! :) It is delicious and extremely refreshing.


This delicious cheesecake with ricotta, strawberry and rhubarb will satisfy even the most sophisticated tastes. Fine cream, sweet-sour taste, make you not stop at just one slice & # 8230 More strawberry recipes you can find here.

(for the shape with a diameter of 26 cm)

For the base:
300 g digestive biscuits
80 g butter

For cream cheese:
500 g ricotta
250 g mascarpone
250 ml liquid cream
150 g powdered sugar
15 g gelatin powder
350 g strawberries
80 g rhubarb
60 g brown sugar
3 gelatin sheets

Prepare the top for the beginning by mixing the crushed biscuits with the melted butter until the composition is homogenous. We put the biscuits in a form with removable walls. Let cool for about 20 minutes, during which time we prepare the cream cheese.

To make the cream cheese, mix the cheeses with the powdered sugar, then with the whipped cream.
Boil the strawberries with the rhubarb (cut into cubes) and the sugar until the syrup thickens a little.

We took it off the fire. Let the gelatin sheets soften for 5-7 minutes, then mix them with the fruit (they should be hot - neither hot nor cold).
Put the gelatin powder soaked in a little water, then melt it in a bain-marie and mix it first with a few tablespoons of cheese, then with the rest, until smooth. We mix a third of the amount of cheese with the fruits drained through a sieve, then we put them over the biscuits.

We put the rest of the cheese in the form. From the fruit syrup we can decorate the cheesecake (we can just prepare a drawing, or put it all). Let the cake cool overnight, then we can cut and serve.

Ricotta and walnut cake

For the countertop :, 6 eggs, 160 gr flour, 25 gr cocoa, 150 gr sugar, 50 gr walnut kernels, vanilla essence,, For the cream :, 250 gr ricotta cheese, 250 ml whipped cream with minimum 30% fat, 50 gr powdered sugar, 2 sachets of vanilla sugar, For syrup :, 200 ml water, 100 gr sugar, 1 tablespoon vanilla essence, 50 ml walnut liqueur (optional), For decoration :, 50 gr coarsely chopped walnuts

Difficulty: Average | Time: 1h 30 min

Cake with ricotta and raspberry sauce

You already know about me and my passion for creating new and tasty recipes, so I prepared another cake in which I gathered what I knew and a little imagination mixed with delicious flavors, Cake with ricotta and raspberry sauce.

We all wanted something sweet but no one spoke out for a particular cake, so I made a delicious countertop that I decorated with ricotta and a tasty raspberry sauce.

eucalyptus and vanilla essence

grated peel of a lemon

1 teaspoon lemon juice

2 teaspoons lemon juice

Top: I separated the yolks from the egg whites, I rubbed the yolks well with the sugar, then I added one by one, stirring constantly, the oil, the milk, the flour, the baking powder, the lemon peel and the essences.

I then beat the egg whites hard foam which I easily incorporated in the yolk mixture and after everything was homogenized I added the ground walnuts.

I put the dough in a tray lined with oil and flour and put it in the oven until the top is baked and passed the toothpick test.

Raspberry sauce: I put the sugar, water, cardamom, lemon and cloves in a saucepan on the fire and when the sauce started to boil and bind I added the raspberries.

I let it cook for about 20 minutes until the sauce has set and then I strained the raspberry sauce to remove the seeds and set it aside to cool.

Cream: I beat the whipped cream well until it hardened, then I added ricotta cheese and lemon juice and I mixed everything.

At the end, I cut into baking rectangles the baked and cooled top, over it I put with the help of pos pos ricotta cream and then raspberry sauce.

Cake with ricotta cheese and raspberry mousse & # 8211 contrary to appearances, it is very easy to prepare

The cake with ricotta cheese and raspberry mousse is so good that no one can resist it. Everyone wants to taste it as soon as they see it on the table. Although it seems complicated, the recipe is very simple. It is explained step by step in the lines below.

Countertop ingredients:

  • 200 gr dark chocolate (70% cocoa)
  • 200 gr cold butter, 200 gr powdered sugar
  • 120 gr wheat flour
  • 3 eggs

Ingredients for ricotta cream:

  • 500 gr ricotta cheese
  • 150 gr powdered sugar, 3 eggs
  • 1 tablespoon vanilla pudding powder

Ingredients for raspberry mousse:

  • 400 ml sour cream 30%
  • 2-3 tablespoons powdered sugar
  • 1 tablespoon raspberry jelly (powder)
  • 150 gr raspberries + some fruits for decoration

Method of preparation:

First, prepare the countertop. Dissolve the chocolate in a bain-marie, then let it cool. Beat the butter with the mixer and gradually add the powdered sugar. Then add the eggs, one at a time, and mix well. Finally, add the flour and mix.

Pour the cooled chocolate into the dough and mix with a spatula. Put the dough obtained in a rectangular tray (21 x 25 cm) or square (23 x 23 cm) lined with baking paper.

Put all the ingredients for the cream in a bowl (ricotta cheese, eggs, powdered sugar and pudding powder) and mix until combined. We should get a fairly thin composition. Pour it over the chocolate dough in the pan.

Put the tray in the preheated oven at 160 degrees and bake the cake for about 40 minutes. Let it cool in the oven, with the door ajar. Let the cake cool completely.

We prepare raspberry mousse. Dissolve a tablespoon of jelly in about 2 tablespoons of boiling water. Let the jelly cool.

Crush the raspberries with a fork so that we have smaller and larger pieces. Beat the cream with the powdered sugar until you get a firm whipped cream.

Add raspberries and cold jelly. Mix with a spatula (not a mixer). Spread the foam evenly over the completely cold cake.

Put the cake in the fridge overnight. Before serving, garnish with fresh raspberries. Good appetite and increase cooking!

Passion cake with mango and passion fruit - by Simona Callas

I thought of making a cake in shades of orange. That I hadn't done that before. Ever since I did Easter cake, I was left with passion fruit pulp (passion fruit), which I put in a zippered bag in the freezer. And I bought three well-ripened mango fruits from the hypermarket, so with these two basic ingredients, I designed my cake, which is not very sophisticated, but is exceptionally fragrant and tasty, not to mention the elegant and of great refinement.

I want to tell you something about the two exotic fruits used in this cake. Passion fruit (passion fruit) is native to South America and comes in several varieties - find details here. The most popular and the one found in our country, is the version with purple shell and orange core. This fruit with a delicate floral aroma and sour taste, is used in desserts especially for aesthetic reasons, its seeds having a special visual impact. Frequently, because it does not have much consistency, the passion fruit pulp is combined with mango pulp.

Mango fruit It is native to South Asia, has a globular shape, large pips and a dense, soft, yellow-orange pulp when the fruit is ripe. It is used in cooking in many ways, it is a national symbol in India and Pakistan, also highly valued in Bangladesh and the Philippines.

For the base, I chose a simple sponge cake, vanilla, syruped with mango compote syrup. And for the decoration I used a Chantilly cream with mascarpone, flavored with vanilla. You can also use simple cream, but mascarpone fits very well in the context.


The cake with a fluffy top and ricotta mousse with lemon is the delicacy I propose to you for the weekend knocking at the door. And if you have a family party you can prepare, you will receive compliments for it. In addition, it is very easy to prepare and you can incorporate raspberries or blueberries in the cream for an extra color and flavor.

I also present the video version for this recipe:


For countertop (24 * 28cm):

1/2 teaspoon natural essence of Sicilian lemon

For the cream:

1 teaspoon natural essence of Sicilian lemon

grated peel of 1/2 lemon

250 g whipped cream

For decoration:

We prepare the worktop for the beginning. Separate the egg whites from the yolks, mix them with 1 pinch of salt until they become an immaculate white foam, then gradually add the sugar and continue to mix until you get a hard foam. Put the yolks, mix lightly with a spatula, then add the flour.

At the end we add the natural essence of Sicilian lemon, we mix lightly until we homogenize the composition, and we pour the dough in the tray lined with baking paper. Bake the top for 20 minutes or until it passes the toothpick test in the preheated oven at 180 ° C. Let it cool on a grill. The top is very fluffy and needs at least 6 hours before being cut.

To prepare the cream, mix ricotta with powdered sugar, then add the natural essence of Sicilian lemon, juice and grated lemon peel.

Mix the whipped cream until it hardens a little, then add it to the composition with ricotta and mix lightly or until smooth. Cut the countertop in height so as to obtain 2 pieces of approximately equal size. Assemble the cake by placing the ricotta mousse with lemon over the first top, taking care to square and cover the top.

Decorate with lemon curd, let the cake cool for at least 30 minutes, then we can cut it into cubes.

-mix the egg whites with 1 pinch of salt, then add the sugar and mix until it melts. Add the yolks one by one, mixing well after each one. Add sifted flour with baking powder and vanilla sugar sachet. Mix lightly with a spoon and pour into the tray lined with baking paper (I stopped 2 tablespoons of the composition and mixed a little red dye and then added it over the white composition).

-mix the whipped cream well and then add the melted chocolate (on a steam bath) and mix well with a spoon until smooth. At the end we add ricotta which we mixed a little and mix lightly. Then mix with whipped cream well.

- Mix the cottage cheese with the yogurt, add the melted chocolate with 50 ml of whipped cream. Homogenize and add the gelatin prepared according to the instructions on the envelope (I used only 5 tablespoons of water), mix and refrigerate for 10 minutes.

-Cut the cake tray in 3. Place the first sheet, syrup, add cream 1, add another sheet, syrup over the 2nd cream. After the last sheet syrup and decorate
I decorated with whipped cream and kiwi fruit

With a philips product I would make my work easier and I would halve the time to make cakes or food and the food would be tastier.

Mango cake, cheese and cocoa biscuits

Mango cake, cheese and cocoa biscuits from: cocoa biscuits, butter, hot water, mango, gelatin, hot water, cream cheese, whipped cream, sugar, lemon.

For the filling:

  • 4 mango
  • 1 tablespoon gelatin
  • 100 ml of hot water
  • 350 g cream cheese
  • 200 ml liquid cream
  • 100 g sugar
  • 1 lemon (juice)

Method of preparation:

Crush the biscuits, mix them with the melted butter, pour the water. Spread the composition in a pan and refrigerate for 30 minutes. Dissolve 1/2 tablespoon of gelatin in 50 ml of warm water.

Beat the cream cheese with the sugar, dissolved gelatin, lemon juice and pulp from a mashed mango fruit. Rub the cream until it hardens and place it over the cheese composition.

For the icing, pass the pulp from two mangoes into the mixer. Dissolve the remaining gelatin in 50 ml of warm water and place it in the mango pulp.

Leave the cake to cool for two hours, then pour in the icing. Garnish with fruit pulp.