Cooking Colombia

Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts


11:15 AM
Ingredients : 

1 Pounds of butter
3 cups sifted flour
2 Cups of cornstarch
3 Cups of powdered sugar
3 Yolks
1 Cup of arequipe
½ cup desiccated coconut

Preparation :

Mix the butter with the sugar and gradually add flour and cornstarch. 

Stir until all the ingredients are very well mixed. 

Then flatten the dough with a rolling pin until it is ready. 

Cut the biscuits in round shape and place on a greased baking tin. 

Carry to a preheated oven at 350 degrees for ten to fifteen minutes. 

To prepare the filling : spread the arequipe on each cookie and unite them, then put some powdered sugar and grated with the coconut on the sides.

Baked Apricots in Almond

3:24 PM

Ingredients :

5 tablespoons of butter
3 tablespoons of white sugar
2 large egg yolks
1 teaspoon almond extract
1/4 teaspoon vanilla extract
1/4 cup blanched sliced almonds, finely ground
8 fresh apricots
1/4 cup apricot preserves
2 tablespoons lemon juice
Whipping cream

Preparation :

Cream the butter and sugar in a small bowl with a wooden spoon until light and fluffy.

Add the egg yolks, one at time, beating well after each addition.

Add the almond extract, vanilla extract, and ground almonds.

Mix until well combined.

Half and pit each apricot.

Arrange halves, cut side down, in a 10-inch round Pyrex pan or pie plate.

Spread the almond cream over the fruit, being sure to cover it completely.

This can be covered and refrigerated overnight, if desired.

Bring to room temperature before baking.

Preheat oven to 500 degrees F.

Bake until the almond cream starts to set and edges are golden, about 8 minutes.

Meanwhile, mix apricot preserves and the lemon juice.

Spoon the preserves over the baked apricots and bake until the topping is golden brown and bubbly, about 3 minutes longer.

The almond cream should not be completely set.

Transfer to a rack to cool.

Serve warm in compote dishes, with a bit of cream, if desired.

Chocolate Cheesecake Frosted Marble

7:13 PM
Ingredients :

1 cup of chocolate cracker crumbs
3 tablespoons of white sugar
1/4 cup of melted butter
3 (8 ounce) packages of cream cheese, softened
3/4 cup white sugar
2 tablespoons oflour
3 eggs
2 tablespoons of milk
2 teaspoons of vanilla extract
3 ounces of chocolate chips
8 ounces of semi-sweet chocolate chips
2/3 cups of sour cream

Preparation :

Preheat the oven to 325 degrees F (165 degrees C).
Wrap the outside of a 10 inch springform pan with aluminum foil.
Mix the chocolate cracker crumbs, the 3 tablespoons of sugar, and the butter in a bowl until thoroughly combined; press into the bottom of the springform pan.
Bake the crust in the preheated oven for 10 minutes.
Remove the pan from the oven.
Turn the oven's heat up to 350 degrees F (175 degrees C).
In a mixing bowl, beat the cream cheese for a few seconds with an electric mixer set on medium speed until fluffy and smooth.
Beat in 3/4 cup sugar and the flour until the mixture is smooth; beat in the eggs, one at a time, followed by the milk and vanilla extract.
Beat the cream cheese filling until very smooth and well combined, about 3 minutes.
Spoon 2/3 of the cream cheese filling into the springform pan in an even layer over the crust.
Melt the 3 ounces of chocolate chips over low heat in a saucepan, stirring constantly until smooth, and mix in the remaining third of the filling.
Pour the chocolate filling in a swirl pattern over the white filling; use a table knife to cut through the filling and swirl it into a decorative marble design.
Place the springform pan into a roasting pan and add enough water to the roasting pan to reach 1 inch deep.
Place the springform pan with the roasting pan water bath into the oven and bake until the filling is set, 40 to 45 minutes.
When finished baking, remove the springform pan from the water bath and set the pan onto a cooling rack for 10 minutes; remove foil from around the pan.
Loosen the edge of the cheesecake from the pan with a thin, sharp knife.
Release the spring from the pan, remove the ring, and allow the cheesecake to cool for 15 more minutes.
Wrap the cheesecake in plastic wrap and refrigerate until cold, at least 2 hours.
To make frosting, melt 8 ounces of chocolate chips in a saucepan over low heat, stirring until smooth, and mix in the sour cream until smooth and well combined.
Frost the cheesecake with the frosting and refrigerate 10 minutes to set the frosting before serving.
Refrigerate the leftovers.

Coconut Cake

4:38 PM
Ingredients :

1 1/2 cups of soft sherry wine
8 ounces of raisins
2 cups of white sugar
3 cups of water
2 cinnamon sticks
7 ounces of shredded unsweetened coconut
1 poundcake (the recipe I use provides a 10-inch cake)
10 eggs, separated
2 teaspoons of ground cinnamon
Butter, for the pan

Preparation :

Soak the raisins in the sherry.

Pre-heat the oven to 375 degrees.

In a saucepan, combine the sugar, the water and the cinnamon sticks and cook over medium heat, stirring occasionally, until it forms a thick syrup.

Add the coconut, stir well, and cook another three minutes, stirring occasionally.

Remove from heat and allow to cool; when cooled, remove and discard cinnamon sticks.

Grate the poundcake into a large bowl.

Beat the egg yolks and add them to the pound cake along with the coconut mixture, the raisins and sherry and the ground cinnamon.

Butter a ten inch springform pan.

Beat the egg whites until they form stiff peaks.

Fold them, using a rubber spatula, into the cake mixture, blending well but gently.

Pour the batter into the prepared pan and bake for an hour, or until a knife inserted in the center comes out clean.

Cool on a rack before opening the springform pan.

Even the best springform pans leak sometimes, so wrap the bottom with some foil and place a cookie sheet on the oven shelf beneath the shelf on which you bake the cake.

Three Milks Cake

9:00 PM
Three milks cake is a popular dessert in Colombia and Latin America.

This cake gets the name from the three milks we use, condensed milk, evaporated milk and heavy cream and it is what makes this cake so moist and delicious.

Every country has their own version for the frosting and in Colombia the cream of tartar frosting is very traditional.

Ingredients :

2 cups of all purpose flour
2 teaspoons of baking powder
1 cup of whole milk
5 eggs
1 teaspoon of vanilla extract
6 tablespoons of butter
2 cups of sugar
½ teaspoon of salt

Three Milks Sauce

1 can sweetened of condensed milk
1 can of evaporated milk
1 cup of heavy cream
½ teaspoon of vanilla extract

Frosting :

2 egg whites
½ teaspoon cream of tartar
½ cup of sugar
¼ cup of water
1/2 teaspoon of vanilla extract

Preparation :

Preheat the oven to 350° F
Grease and lightly flour a baking dish.
To make the cake: In a bowl whisk together the flour, salt and baking powder.
In a small pot heat the milk and butter, remove from the heat and set aside.
In a large bowl beat the eggs with an electric mixer on high speed for 2 minutes.
Add the sugar and continue mixing for 5 minutes.
Reduce the speed to low.
Add the flour mixture, butter mixture and vanilla extract and mix for 1 more minute.
Pour the batter into the baking dish and bake for 40 to 45 minutes or until a toothpick stuck in the middle comes out clean.
Remove cake from the oven and with a fork make holes all over the top of the cake.
Set aside to cool for 10 to 15 minutes.
When the cake is cooling, make the milk sauce, whisk together sweetened condensed milk, evaporated milk, heavy cream and vanilla extract in a mixing bowl.
Pour the 3 milks sauce over the cake until it is all absorbed. 

Refrigerate for a least 3 hours or overnight before frosting.
For the frosting, in a small pot mix the water and sugar, over medium high heat, stirring constantly for 5 minutes. Set aside.
Beat the egg whites with cream of tartar until stiff peaks are formed.
While beating the egg whites, add sugar syrup and continue beating for 5 more minutes.
Add vanilla extract and beat 1 more minute. 

Spread the frosting over the cake and refrigerate into ready to serve.

Banana marmelade

9:31 AM
 1 / 2 banana kgr4 cups of orange juice350 gr of brown sugar1 lemon


 Peel the bananas, cut it into small pieces and put them in a pan with sugar and lemon and orange juice.

Let simmer, stirring occasionally with a wooden spoon, until the jam is set and looks like foamy caramel.

Pour the mixture into a glass container and let stand, uncovered at least during 24 hours.

Pineapple Cake

11:37 AM

125 g of  flour125 grs of sugar1 tablespoon of rum1 teaspoon of baking powder3 eggs1 large can sliced pineapple50 d.c. oil


Maraschino cherries


Drain pineapple slices and dry well.

Beat the egg yolks with sugar until they become creamy, add the rum, yeast, the oil and the flour, stir well.

Last incorporate the egg whites until stiff.

Line a square cake pan with aluminum foil, top with pineapple slices and then pour over the mixture.

Allow to cook over high heat in the oven, 350 degrees during 10 minutes.

Reduce the heat to 250 degrees and leave for 15 minutes, do not let them get too dry, check continuously.

Unmold, garnish with maraschino cherries and serve when cold.

Orange Dessert

4:27 PM

1 1 / 2 cups of milk6 tablespoons of sugar3 tablespoonsof  cornstarch6 tablespoons of water1 1 / 4 tablespoons of  orange zest2 egg yolks2 / 3 cup of  orange juice1 1 / 2 tablespoon orange liqueur


Dissolve the sugar in the milk and bring to the fire.

Meanwhile dissolve the cornstarch in water.

When the milk boils slowly stirring all the time, add the cornstarch and grated orange peel.

Cook stirring constantly for 5 minutes and remove from heat.

Mix the yolks with the juice and when the above has settled a bit, add it, stirring vigorously.

Put all back to fire and let to boil.

Remove from heat, add the orange liqueur and stir again.

Serve in glass cups and decorate with orange marmalade and maraschino cherries.

Put it in the fridge, cool and you have your dessert ready to serve.
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