How To make Chocolate Amaretto Cheesecake (Sealing)

Cheesecake and Amaretto Mousse cook a new dish together 9

Tiramisu Nutella Truffles | How Tasty Channel

The perfect Tiramisu flavor just in one bite with a luscious Nutella filling...nothing better for your Holiday Season!
These Truffles are made with the best italian ingredients: Espresso Coffee, Savoiardi cookies, Mascarpone cheese and Nutella of course! No bake and super easy to make.

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Kitchen Tools Used In This Video:

Italian Moka Coffee Maker:
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Italian Espresso Coffee:
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Food Processor
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Italian Savoiardi Cookies:
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गारंटी है ये वीडियो देखने के बाद आपका केक कभी नहीं बिगड़ेगा। Eggless Sponge Cake

#eggless #spongecake #yummy

INGREDIENTS TO MAKE THE RECIPE:

1.25 Cups Maida
1/4 Cup Cornstarch/ Arrowroot
3/4 Cup Milk
1 Cup Powdered Sugar (you can add 1/4 Cup More )
1/2 Cup Curd
1/4 Cup Refined Oil
1 tsp Vanilla Essense
Butter as Needed
1 tsp ENO

Tortoni Ice Cream Cake Recipe - by Laura Vitale - Laura in the Kitchen Episode 190

To get this complete recipe with instructions and measurements, check out my website:

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Twitter: @Lauraskitchen

Amaretti and peaches pie: you’ve never seen a dessert so tasty!

Full of flavor, it’s the perfect dessert to prepare if you want to use up some of your canned fruits.

INGREDIENTS
for the pie crust:
350g flour
120g butter
120g powdered sugar
1 pinch of salt
1 tsp of honey
1 tsp of baking powder
1 egg

amaretto cookies
canned peaches

DIRECTIONS
1. Prepare the pie crust by combining the flour, sugar, honey, egg, and baking powder. Let it rest in the refrigerator for 30 minutes.
2. Divide the dough into two halves and roll them out. Cover a 25cm pie dish with one half.
3. Fill with the amaretto cookies and the canned peaches. Cover and delicately seal the edges.
4. Poke some holes in the top using a toothpick and bake at 180°C for 30 minutes.

How to make Yeasted Raspberry Cheesecake Bundt Cake

Yeasted Raspberry Cheesecake Bundt Cake with @GesineBakes Prado

1. Get the base Milk Bread dough recipe here:
2. Follow the milk bread recipe through to placing the dough in the refrigerator for ½ hour to allow it to firm in order to shape the dough. Then continue with next step below.
3. Spray a 10-cup Bundt pan (I used Nordic Ware’s Elegant Party Bundt Pan) with nonstick spray. Set aside.
4. Roll the chilled milk bread dough into an 18-inch circle. Poke a small hole in the middle of the dough with your finger and fold the dough in half and then in half again and transfer to the Bundt pan, placing the pointed end of the dough directly at the center of the Bundt pan. Open the dough and gently line the interior of the pan with the dough, making sure to keep the small hole in the middle centered over the middle of the Bundt.
5. Pipe the cheesecake batter into the bottom of the Bundt.
Cheesecake Batter recipe:
• One (8 ounce) package cream cheese, room temperature
• ½ cup confectioner’s sugar
• 1 large egg, room temperature
• ¼ cup all-purpose flour
• ¼ cup seedless jam (I used raspberry)
Mix all ingredients together until smooth
6. Expand the middle hole in the dough just so that it’s as wide as the opening of the middle of the Bundt pan. Gather the dough at the far edge of the Bundt and tuck behind the dough around the center of Bundt and pinch to seal. Do this all the way around the Bundt until all the dough is sealed.
7. Cover the Bundt loosely with plastic wrap and allow to proof at room temperature until doubled in size, about 45 minutes to 1 hour.
8. Preheat oven to 350˚F.
9. Bake uncovered for 45 minutes or until the interior temperature reads 190˚F.
Alternatively, in order to achieve a more uniformly light golden crust that is still very tender, wrap lightly moistened paper towels around the perimeter of the Bundt and then fully cover the towels with aluminum foil in order to keep the towels moist and to keep the paper from burning. If baking covered, bake for 45 minutes with the sides wrapped in paper towels and protected with aluminum foil and “top” loosely covered for 45 minutes. After 45 minutes, gently pull the towels and foil away from the sides of the Bundt and bake for 20- 25 minutes more and then, finally, remove the foil at the top of the Bundt and bake 5 more minutes. Allow the cake to rest in the pan 10 minutes once out of the oven and then turn out onto a cooling rack.
10. Once cool, glaze with a simple milk icing.
Milk Icing recipe:
• 1 ½ cups confectioner’s sugar
• 3-4 tablespoons milk
• ½ teaspoon vanilla extract
• A drop of pink gel food dye (Americolor).
Stir together the confectioner’s sugar, 3 tablespoons milk, vanilla and food dye until smooth. Add remaining milk if needed to achieve a thick but pourable consistency.

More Milk Bread variations
Wool Bread:
Franzbrötchen:

Milk Bread video tutorial: