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7 Cool Tips for Making Yummy Dessert

These tips will definitely come in handy!

  1. Cold whites whisk much more easily than at room temperature.
  2. Do not beat egg whites using aluminum dishes (spoon, fork, bowl …), the whites darken.
  3. It is better to bake thin cake cakes not on the baking sheet itself, but on cooking paper. So the cakes do not break, it is convenient to remove them from the baking sheet.
  4. After baking, the sponge cake should cool well. If you try to cut a warm or hot sponge cake, the cakes are crumpled.
  5. Cool well before whipping the cream. Cream should be fresh, fat content of at least 30-35%. Low fat cooking cream is not suitable for whipping.
  6. The cream is whipped with a frame mixer. Cream is considered well-whipped if its mass has increased several times and at the same time holds well on the broom.
  7. For Tiramisu cake, expensive mascarpone cheese can be replaced with whipped cream with sugar.
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Cooking Tips

6 Helpful Dessert Cooking Tips

Do you want to cook the most delicious desserts? We will help you with this 🙂

  1. It is better to prepare fruit salads in advance so that the fruit has time to release its juice and create that unique, incomparable fruit bouquet.
  2. Fruit salads can be made from a wide variety of fruits, it is important that not all fruits are either sweet or sour.
  3. If there is no time to infuse fruit salad, then pour some fruit liqueur into it.
  4. Stale eggs do not beat well, so we select only fresh eggs.
  5. To determine whether an egg is fresh or not, it is immersed in a 10% solution of ordinary table salt. Fresh eggs will sink to the bottom, spoiled ones will float, semi-fresh ones will be between the first and second.
  6. Slightly heated yolks grind faster than cold ones.
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Food

5 Ways To Make A Delicious Dessert At Home

There are many quick desserts available. But we have selected some of the simplest and most popular for you. What can you quickly cook from delicious food?

  1. For example, a layered dessert made from fruits, pieces of cookies, cream, mascarpone. Just lay out all the ingredients in layers in a glass and serve. Such desserts are based on the trifle, beloved by the British. When preparing a puff dessert, you can safely experiment with the ingredients.
  2. A light and tasty dessert is also a smoothie, which can be prepared from a variety of berries and fruits. Curd and berry mousses can also be made in 10 minutes.
  3. One of the popular quick desserts is chocolate-covered fruits, or fruits with cream. The original dessert is stuffed strawberries. It is enough to prepare strawberry cups and invite the children to fill them with mascarpone cheese and sprinkle with almond crumbs.
  4. Instead of slicing fruit, you can surprise loved ones with an original dessert. To do this, take a pear and cut it into round thin slices. Mix curd with sour cream. Now coat all the pear slices, rebuilding it in the required sequence. As a result, you will get a pear tower, with layers of cottage cheese and sour cream.
  5. You can go even further and make a real berry soup! Children and adults will also appreciate it. Sweet berry soup can be made from fresh berries or frozen.
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Australia

Lamington Ice Cream Cake: Layer squares of lamington cake with vanilla ice cream and raspberry sauce for a refreshing dessert.

Lamington cake: An Australian classic

Lamington cake is a beloved Australian dessert that has been around since the early 1900s. It consists of a sponge cake that is coated in a layer of chocolate and then rolled in desiccated coconut. The cake is usually cut into small squares or rectangles, making it perfect for layering with other ingredients.

The origins of the lamington are somewhat disputed, but it is believed to have been named after Lord Lamington, who served as the Governor of Queensland from 1896 to 1901. It is said that his cook accidentally dropped a sponge cake into a bowl of chocolate and then coated it in coconut to hide the mistake. The resulting creation was a hit with Lord Lamington and his guests, and the rest is history.

Today, lamington cake is a staple in Australian bakeries and is enjoyed by people all over the world. Its unique combination of chocolate and coconut makes it a delicious and memorable dessert.

Vanilla ice cream: Cool and creamy layers

Vanilla ice cream is a classic dessert that pairs perfectly with lamington cake. Its cool and creamy texture provides a refreshing contrast to the rich chocolate and coconut flavors of the cake. When layering the cake with ice cream, it is important to let the ice cream soften slightly before spreading it over the cake. This will help to ensure that the layers are smooth and even.

To make the ice cream layer even more special, you can mix in some shredded coconut or chopped nuts. This will add some texture and flavor to the ice cream and make it even more delicious. Once the ice cream layer is in place, the cake can be placed in the freezer to set.

Raspberry sauce: The perfect complement

Raspberry sauce is a tart and tangy topping that perfectly complements the sweetness of the lamington cake and vanilla ice cream. To make the sauce, simply puree some fresh or frozen raspberries and add a bit of sugar to taste. The sauce can be drizzled over the top of the cake, or served on the side for individual portions.

In addition to its delicious flavor, raspberry sauce also adds a beautiful pop of color to the dessert. The vibrant red hue of the sauce makes the cake look even more tempting and appetizing. With its combination of rich chocolate, creamy vanilla ice cream, and tangy raspberry sauce, the lamington ice cream cake is a dessert that is sure to impress.

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Food

A Dessert Better Than Frequent Snacking

Those with a sweet tooth can’t get enough of sweets! The temptations are just too great: golden-yellow honey for breakfast, a piece of cake in the afternoon, and in between candies, chocolate and the like make you weak. But this permanent consumption of sugar is not healthy. It is better if the dessert is eaten immediately after lunch and frequent snacking is avoided.

A dessert after lunch

A candy here, a piece of chocolate there, and brightly colored rubber toys are also attractive. But frequent snacking has its pitfalls: the sugar bombs ensure that the insulin level keeps shooting up – and just as quickly falls again. This causes ravenous hunger and, with a corresponding predisposition, increases the risk of developing diabetes.

If you want to avoid a constant load of sugar, you should limit yourself to a light dessert – preferably after lunch. After the big meal, the sugar is not absorbed by the blood as quickly, as Silke Schwartau, a nutrition expert at the Hamburg Consumer Center, explains. Of course, you should also make sure that the dessert itself is not too sugary.

Sugar Consumption Guidelines

The World Health Organization (WHO) updated the guidelines for sugar consumption in March 2015. These now recommend consuming just 5 percent of your daily calories in the form of sugar – the equivalent of about six teaspoons a day.

This includes not only conventional household sugar and products made from it but also foods that naturally contain fructose, such as honey, syrup, or fruit juices.

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Food

Vegetable Dessert for Dessert!

You can never get enough vegetables! Every season offers new colors, shapes, and flavors: from sweet to sour to nutty, there is something for everyone. In addition, vegetables are extremely figure-friendly because they are mostly low in calories and very rich in vitamins, minerals, and fiber. Now the sweet kitchen has discovered the advantages and conjures up all kinds of vegetable desserts.

Carrot muffins

This vegetable dessert tastes big and small: carrot muffins with almonds! Thanks to the grated carrot and apple, these muffins taste super moist and are full of vitamins. And best of all, this vegetable dessert can be frozen and then served on the right occasion.

Beetroot cake with chocolate

One ingredient is particularly popular with those with a sweet tooth: chocolate! The tenderly melting candy can of course also be combined with a vegetable dessert, such as beetroot. It’s beautiful bright red, also gives the beetroot cake a great color.

Kale Apple Muffins

There is no kale as an ingredient for a vegetable dessert? Yes, there are kale and apple muffins, for example. The wintry vegetable also scores with its high proportion of vitamins and minerals that promote health. The recipe is here:

Ingredients

  • 1 kg kale leaves
  • 3 tart apples
  • 4 eggs
  • 160 grams of sugar
  • 2 teaspoons of baking soda
  • 1 pinch of salt
  • 1 tbsp cinnamon
  • 350 grams of flour
  • 100 grams of nuts

Preparation

  1. Preheat the oven to 175°C top and bottom heat.
  2. Gradually add kale leaves, apples, eggs, sugar, baking powder, salt, and cinnamon to a food processor and mix thoroughly.
  3. Now add the flour and mix again. Then add the nuts and mix well.
  4. Pour the finished batter into the muffin cases and bake for about 45 minutes.

Pumpkin Mousse

One ingredient for the vegetable dessert should not be missing, especially in autumn: the pumpkin! Not only hearty but also delicious sweet dishes can be conjured up from it. It gets creamy with the pumpkin mousse from EAT SMARTER. The pumpkin seeds processed in it provide unsaturated fatty acids, amino acids, and vitamin E.

Carrot strudel with cinnamon

This variant of the well-known apple strudel is at least as delicious: carrot strudel with cinnamon. The orange-colored vegetable dessert is bursting with beta-carotene, a cell-protecting antioxidant. After being converted into vitamin A in the body, it helps with the structure and function of the skin, and the nerve cells and is important for the visual process.

Zucchini chocolate cake

If you want to bite into a juicy piece of cake, you should write down the recipe for the zucchini chocolate cake. It is a lower-calorie variant of the pure chocolate cake since the zucchini itself adds only 17 calories per 100 g to the calorie account. When the grated green vegetables are mixed with the cake batter, they provide an extra portion of the volume, which reduces the amount of flour.

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