Cherries with Cherry Cheese Bundt Cake
One more month my Patycofans with another rich recipe of #BundtBakers
This time ... Summer Fruits Bundt Cake, organized by Kelley Meyer
And I have decided to make something fresh and colorful with one of my favorite fruits
the cherries ... that I love !!!
And we are in the perfect time to enjoy them, and the cherries from Valle del Jerte (Spain)
They are the richest, the biggest and the most delicious in the world!
Un mes más mis patycofans con otra receta rica de #BundtBakers
Esta vez ...Summer Fruits Bundt Cake, organizado por Kelley Meyer
Y yo he decidido hacer algo fresquito y muy colorido con una de mis frutas favoritas
las cerezas...que me encantan!!!
Y estamos en la epoca perfecta para disfrutarlas, y las cerezas del Valle del Jerte (España)
Son las mas ricas, las mas grandes y las mas deliciosas del mundo mundial!!!
Ingredientes:
*16 Cerezas
*1 caja de Gelatina Fresa
*500g Queso crema
*240g Nata para montar
*80g Chocolate blanco
*2 cucharadas zumo Limon
*Ralladura de medio Limon
*1 cucharadita Vainilla
*16g Gelatina neutra ó Grenetina
*70ml Agua
*14 Cerezas para decorar
Paso a paso:
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| Mise en place: |
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| Disolver la gelatina de fresa segun las instrucciones de la cajita, dejarla enfriar |
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| Deshuesar las cerezas |
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| Colocar la gelatina en el fondo del molde, ladeando el molde hacia un lado, refrigerar |
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| Disover la gelatina en agua fria y dejar hidrata durante 10 minutos |
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| Triturar las cerezas en la licuadora con 1 cucharada de agua |
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| Colar el jugo de la cereza |
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| Obtendremos aproximadamente 100ml de zumo de Cerezas |
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| Poner el queso en el molde y batirlo hasta que este cremoso muy suavemente |
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| Añadir la nata |
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| Batir hasta montar la crema, debera tener una consistencia fuerte |
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| Añadir el zumo de cerezas y mezclar |
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| Añadir la ralladura de limon, mezclar |
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| Añadir la vainilla, mezclar |
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| Añadir el chocolate blanco, que ya estara templado |
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| A la gelatina le damos 10 segundos de calor en el microondas, se hara liquida, ahora le añadimos 2 cucharadas de la crema, mezclamos muy bien, esto hara que la gelatina no haga grumos y se integre bien en la mezcla |
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| Ya podemos añadir la crema de gelatina a la mezcla |
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| Este es el aspecto de la crema, es lisa, brillante y untuosa |
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| Añadir la crema sobre la gelatina que ya habra tomado cuerpo |
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| Dar unos pequeños giros al mode para alisar la mezcla |
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| La tenemos lista, refrigeramos por un minimo de 4 horas pero lo ideal es dejarla toda la noche |
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| Mise en place de la crema |
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| Desmoldar, para hacerlo con facilidad he sumergido el molde en agua caliente ( no hirviendo) durante 40 segundos, le damos la vuelta con rapidez y refrigeramos inmediantamente, asi eviatremos que se derrita. |
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| Hacemos la crema de queso, montar la nata, cuando tome la consistencia que necesitamos le agregamos 2 cucharadas de queso crema y terminamos de batir, poner la crema en una manga pastelera con una boquilla de estrella abierta |
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| Decoramos a nuestro gusto y adornamos con la cerezas frescas que teniamos reservadas |
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| A disfrutar!!! |
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#BundtBakers es un grupo de reposteros amantes del Bundt que se reúnen una vez al mes para hacer Bundts con un ingrediente o tema común. Puedes ver todos nuestros encantadores Bundts siguiendo nuestro tablero de Pinterest. Nos turnamos para alojar cada mes y elegir el tema / ingrediente. Los enlaces actualizados de todos nuestros eventos pasados y más información sobre #BundtBakers, se pueden encontrar en nuestra página de inicio. English Version |
* 16 Cherries
* 1 box of Strawberry Jelly
* 500g Cream cheese
* 240g Whipping cream
* 80g White chocolate
* 2 tablespoons Lemon juice
* Grated lemon half
* 1 teaspoon Vanilla
* 1 teaspoon Vanilla
* 16g Neutral gelatine or Grenetina
* 70ml Water
* 14 Cherries to decorate
Step by Step:
*Dissolve the strawberry gelatin according to the instructions of the box, let it cool
*Bone cherries
*Place the gelatin in the bottom of the mold, tilting the mold to one side, refrigerate
*Dispose the gelatin in cold water and leave it hydrated for 10 minutes
*Crush the cherries in the blender with 1 tablespoon of water
*Strain the cherry juice
*We will obtain approximately 100ml of Cherry juice
*Put the cheese in the mold and beat it until it is very creamy
*Add the cream
*Beat until the cream is mounted, it should have a strong consistency
*Add the cherry juice and mix
*Add the lemon zest, mix
*Add the vanilla, mix
*Add the white chocolate, which will be tempered
*To the gelatine we give 10 seconds of heat in the microwave, it will be liquid, now we add 2 tablespoons of the cream, mix very well, this will make the gelatin does not make lumps and integrates well into the mixture
*We can now add gelatin cream to the mix
*This is the appearance of the cream, it is smooth, shiny and unctuous
*Add the cream on the gelatin that has already taken shape
*Bone cherries
*Place the gelatin in the bottom of the mold, tilting the mold to one side, refrigerate
*Dispose the gelatin in cold water and leave it hydrated for 10 minutes
*Crush the cherries in the blender with 1 tablespoon of water
*Strain the cherry juice
*We will obtain approximately 100ml of Cherry juice
*Put the cheese in the mold and beat it until it is very creamy
*Add the cream
*Beat until the cream is mounted, it should have a strong consistency
*Add the cherry juice and mix
*Add the lemon zest, mix
*Add the vanilla, mix
*Add the white chocolate, which will be tempered
*To the gelatine we give 10 seconds of heat in the microwave, it will be liquid, now we add 2 tablespoons of the cream, mix very well, this will make the gelatin does not make lumps and integrates well into the mixture
*We can now add gelatin cream to the mix
*This is the appearance of the cream, it is smooth, shiny and unctuous
*Add the cream on the gelatin that has already taken shape
*Give a few small turns to the mode to smooth the mixture
*We have it ready, we refrigerate for a minimum of 4 hours but the ideal is to leave it overnight
*Mise en place de la crema
*Unmold, to do it with ease I have submerged the mold in hot water (not boiling) for 40 seconds, we turn it around quickly and refrigerate immediately, so let's let it melt.
*We make the cream of cheese, to mount the cream, when it takes the consistency that we need we add 2 spoonfuls of cream cheese to it and we finish to beat, to put the cream in a pastry bag with an open star mouthpiece
*We decorate our taste and decorate with fresh cherries that we had reserved
*To enjoy!!!
*We have it ready, we refrigerate for a minimum of 4 hours but the ideal is to leave it overnight
*Mise en place de la crema
*Unmold, to do it with ease I have submerged the mold in hot water (not boiling) for 40 seconds, we turn it around quickly and refrigerate immediately, so let's let it melt.
*We make the cream of cheese, to mount the cream, when it takes the consistency that we need we add 2 spoonfuls of cream cheese to it and we finish to beat, to put the cream in a pastry bag with an open star mouthpiece
*We decorate our taste and decorate with fresh cherries that we had reserved
*To enjoy!!!
Bundt Bakers
Summer Fruits Bundt Cake
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- Strawberry Lemon Bundt by A Day in the Life on the Farm
What an interesting twist on a bundt cake. Thank you for participating in the event.
ResponderEliminarThanks, has been delicious.
EliminarI always like to participate, Abrazos!
Such a gorgeous cake. I can never get enough cherries.
ResponderEliminarThank you! I too love cherries. Abrazos!!!
EliminarWhat an amazing and beautiful cake!
ResponderEliminarI thank you very much ... I liked to do and eat it too!!!
EliminarVery pretty and what a great interpretation of the theme!
ResponderEliminarThank you very much dear, hugs
Eliminar