Traditional recipes

Tiramisu with milk jam

Tiramisu with milk jam

The mascarpone cheese mixes vigorously with the milk jam and Montare D'oro whipped cream. The gelatin is prepared according to the instructions on the package (put in a small kettle with about 2 tablespoons of cold water, hydrate for a maximum of 5 minutes, then simmer until melted, stirring constantly, be careful not to boil !!!!, then leave to cool for about 5 minutes!) After the gelatin has cooled, add it to the mascarpone cream with milk jam and mix gently until all the ingredients are incorporated.

In a bowl put a layer of cream, a layer of biscuits, soaked in coffee, and so on, about two layers, until the ingredients are finished. Put the cake in the cold for at least two hours, or preferably until the next day. Sprinkle with cocoa just before serving.

Good luck and good luck!

Butt milk

Meanwhile, fry the pumpkin seeds in the oven and grind until a fine flour is obtained.

Pumpkin seed flour is added to boiling water (or boiling milk).

Mix the 'flour' from the pumpkin seeds and the boiling water (boiling milk) until a thick paste is obtained, add salt and simmer for another 10 minutes.

In order not to smoke 'Ox's milk', stir constantly during preparation.

In order for the 'flour' from pumpkin seeds to mix as well as possible with water or milk, the fried seeds must be ground as finely as possible.

Prepare a hard polenta from Gold Maya corn. Allow to cool and cut into slices.

Serve 'cow's milk' with polenta slices (for a greater flavor it can be 'dipped' with pieces of polenta in 'ox's milk').

Ingredients for Tiramisu Cake with oranges, without eggs, quick recipe

Quantities for a cake of about 2.3 kg

  • -1 kg of natural liquid cream
  • -400 g of champagne-Savoyard biscuits
  • -500 g mascarpone
  • -200 g sugar
  • -vanilla
  • -shell and juice from 3 large or 4 small oranges
  • -some candied orange cubes for decoration

Milk jam or milk jam

Dulce de leche or milk jam is a very popular dessert in South America, being prepared from milk and sugar, cooked over low heat until it reaches consistency and looks like a caramel.

This month is busier than usual and that's why I hurried to answer the secret challenge, hosted this month by Lili. Mihaela's blog came back to me, from where I chose a delicious recipe. The recipe can also be prepared from condensed milk, directly in the box, drilled and boiled over low heat for 2-3 hours.

This is the simplest option and with ingredients at everyone's fingertips, just a little more patience is enough.

Milk, sugar and margarine are put on the fire. The flour is mixed with eggs, sugar, vanilla, yeast, salt, oil and margarine composition on the fire. Knead a dough, which is divided into 2 pieces. One part is mixed with cocoa. Leave to rise for an hour, then break small pieces of both compositions and spread 2 sheets (one white, one with cocoa). The sheets are superimposed. It is stretched with the twister, a square sheet is formed, which you cut into diamonds, diagonally. Put jam in the middle of each diamond and roll.

Grease a pan with margarine, put the croissants in it and leave in the oven for 15-20 minutes.

Boil 250 g of sugar with 150 ml of water for about 15 minutes. The rum essence is added.

After the croissants are baked, let them cool and then add them to the syrup and coconut.

Tiramisu with milk jam - Recipes

Create your own cake and give it a special note using Fineti spreadable hazelnut cream and your favorite fruits.


For the filling
For decoration

And Tip

If you want to replace canned fruit with fresh seasonal fruit, prepare a simple syrup by boiling one (1) cup of sugar, 2 cups water and the peel of 1 lemon for about 10 minutes.

Method of preparation

Drain the canned fruit, placing the syrup separately. Cut the fruit into small pieces and mix with the other ingredients for the filling.

Place one of the tops on a cake plate. Sprinkle the top with canned fruit syrup. Cover the worktop with one-third of the filler composition. Repeat the steps with the two remaining countertops and the remaining filling.

Heat the Fineti spreadable hazelnut cream (to spread it more easily) and cover the cake evenly. Refrigerate for at least 120 minutes.

At the end, decorate the cake using a croissant filled with Fineti spreadable cream with hazelnuts and milk and glazed cherries.

Semolina cake with milk, a wonder without baking

Put the semolina in a saucepan and pour over the cold milk from the fridge. It is a cake with a fluffy top, with and without cocoa, fine semolina cream and fruit. It is wonderful, tastes great, is easy to make and is perfect for. Place in the preheated oven at 180 ° C and bake for 45 minutes. A kind of semolina souffle with milk, well aerated with foam. Fluffy cake with walnut filling & # 8211 Cake recipe, a fluffy wonder (from my father). It goes great with any jam, fresh fruit or vanilla and chocolate sauces. Grandma Sia usually prepared it for us at dinner and there were 3. We use honey for flavored milk and semolina cream but it doesn't exist. Rating: 5 & # 8211 11 votes & # 8211 15 min.

4 days ago & # 8211 Here is the recipe for the best cake with semolina and milk. It's simple: Sheets with tomato juice and semolina cream! Rice with caramelized milk and apples & # 8211 RECIPE BOOK Cake Recipes, Dessert Recipes.

This cheesecake is a wonderful cake! The days go by like crazy and without realizing it I almost reached the end. Slice of semolina pudding with milk served with a little jam (recipe image). Preparing the tray in which we will bake the pudding.

Cake with semolina 250 grams semolina 1 liter of milk 1 sachet vanilla sugar A few pieces of.

So simple and tasty! Donuts with jam in the oven!

We offer you a recipe for tasty donuts with jam. They are not prepared in oil, but in the oven.


& # 8211 1 teaspoon dry yeast

& # 8211 jam, boiled cream, nutella, boiled condensed milk - for the filling.


1. In the milk bowl, add sugar, vanilla sugar, salt, eggs, oil and mix well.

2. Add the yeast and mix again.

3. Gradually incorporate the flour, mix and knead a soft, non-sticky dough.

4. Place the dough in the oiled bowl, cover it with plastic wrap and leave it in a warm place for 1 hour.

5. Lightly flour the work surface, transfer the dough, sprinkle it with flour and spread a 5-7 mm thick countertop.

6. Cut 8 cm circles, add half of them in the middle and grease the edges with water.

7. Cover the filling with another circle of dough and glue the edges well, then cut again with the shape.

8. Place the donuts on the tray lined with baking paper, grease them with beaten egg and put them in the preheated oven at 180 ° С for 30 minutes.

Sprinkle the donuts with powdered sugar. They are very fluffy and very tasty!

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