Meal Prep Protein Cheesecake For The Entire Week
Time to meal prep some protein cheesecake for the week :) Enjoy!
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Macros entire Recipe: 1738 Calories, 77C, 25F, 289P
Ingredients:
- 800 fat free cream cheese
- 800g Skyr/0% fat greek yogurt
- 4 whole eggs
- 120g Vanilla Whey
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Earl Grey Pound Cake Dusting with Powdered Sugar
Use a sugar shaker to evenly dust a pound cake or Bundt cake with powdered confectioners sugar. This helps enhance the design made when using detailed pans. It also can be used in place of a glaze. I used it here on an Earl Grey Pound Cake with a honey lemon glaze. Get the recipe at
Coconut Pound Cake with Syrupy Mango Sauce
Learn how to make my light and moist coconut pound cake recipe! This is a fantastic summer dessert recipe when served with vanilla ice cream and topped with my syrupy mango sauce!
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COCONUT POUND CAKE WITH SYRUPY MANGO SAUCE
Serves 8
*PRINT RECIPE HERE*
INGREDIENTS:
For the Cake:
1 cup (240g) butter, room temperature
1 ¼ cups (250g) sugar
4 eggs, room temperature
1 tsp (5 ml) vanilla extract
2 tsp (10ml) coconut extract
1 ¾ cups (210g) all-purpose flour
1 ¾ tsp (8.75ml) baking powder
½ tsp salt (2.5ml)
1 cup (240ml) full-fat sour cream
½ cup (45g) shredded unsweetened coconut flakes
For the Cake Garnish:
½ cup (45g) unsweetened coconut chips
For the Syrupy Mangoes:
1 lb (450g) frozen mangoes
¼ cup (50g) sugar
¼ cup (60ml) water
2 tsp (10ml) grated ginger
To Serve:
Best quality vanilla ice cream
METHOD
Before you begin, make sure your butter, eggs and sour cream are at room temperature.
Preheat oven to 350F (176C). Prepare a 9 (23cm) x 5 (13cm) loaf pan by spraying it with baking spray and distributing it well with a paper towel.
In a medium bowl combine the flour, baking powder, and salt. Whisk together and set aside. Also measure out the sour cream and set that aside.
Beat together the softened butter and the sugar until pale and fluffy, about 5-7 minutes of beating. It should have the texture of whipped cream! Scrape down the bowl as needed.
Add the eggs, one at a time, beating down the bowl in between each addition. Add the vanilla and coconut extracts. Beat for another 1-2 minutes, making sure the butter and eggs are incorporated well. If you are using a stand mixer, be sure to scrape down the bowl one last time, especially under the paddle attachment. This is where the hardened butter hides. You want to scrape that up now and make sure it’s well incorporated. Otherwise, it will reveal itself later when you go to pour your batter into your loaf pan and you don’t want clumps of butter in your batter or it will bake into your cake that way and create greasy, splotchy sections.
Add the flour in thirds, alternating with the sour cream. Beat gently, just until combined, in between each addition, scraping down the bowl as needed.
Transfer the batter into your loaf pan, smoothing it out with a spatula, and shaking the pan so it’s level.
Bake for 55-60 minutes or until the cake is golden brown and a toothpick comes out clean.
Allow to cool completely before slicing it.
While your oven is still hot, keep it at 350F. Place the coconut chips on a baking sheet. Bake at 350F for 3-4 minutes or until golden brown. This happens quickly so don’t walk away! Allow coconut to cool completely.
For the syrupy mangoes, place the frozen mangoes, sugar, water and ginger in a medium-size saucepot. Cover and simmer until mangoes become tender, remove the cover and start to mash them with a fork or a potato masher. Continue until you have a chunky, syrupy sauce. Allow to cool, then transfer to a microwavable safe bowl, cover, and refrigerate. This will make it easier to heat the sauce in the microwave when time to serve. Keep refrigerated until ready to serve.
Before serving reheat the mangoes in a microwave at 30-second intervals until warmed through. Or reheat in a pot on the stovetop.
To serve, place a slice of the cake on the plate, add a scoop of vanilla ice cream to the side and spoon the warm mango sauce on top.
#entertainingwithbeth #CookingChannel #poundcake
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Sacher Torte - Chocolate Cake with Apricot Jam Filling Recipe
Sacher Torte is one of the most famous cakes around the world. In 1832 Franz Sacher created the Sacher Torte at the court of Prince Metternich, in Vienna, Austria. It is an elegant, soft chocolate cake, filled with apricot jam and topped with a delicious chocolate glaze. It is best served alongside unsweetened whipped cream and a good coffee.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
Chocolate Cake Batter
7 eggs, separated
2/3 cup (150g) butter, room temperature
1 cup (120g) powdered sugar
5 oz (150g) bittersweet chocolate, chopped
1 tsp (5g) vanilla extract
1/2 cup +1 tbsp (120g) sugar
A pinch of salt
1 1/4 cups (160g) all-purpose flour
Apricot Jam (250-300g jam)
1 pound (450g) fresh apricots, seeds removed
2/3 cup (135g) sugar
1 tbsp (15ml) lemon juice
1 tbsp (15ml) water
Chocolate Glaze
7 oz bittersweet chocolate (85% cocoa)
1 1/4 cups (250g) sugar
2/3 cup (160ml) water
Garnish
Unsweetened whipped cream
1. Preheat oven to 350F (180C). Grease with butter and dust with flour a 9 inch (23 cm) round cake pan.
2. Prepare the cake batter. In a large bowl mix the butter with powdered sugar until creamy. Add egg yolks one at a time and stir in vanilla extract.
3. Meanwhile melt the chocolate in a double boiler and add it to the yolks mixture.
4. Whip egg whites with salt until foamy. Gradually add sugar and continue whipping until soft peaks form.
5. Gently fold the whites into the chocolate mixture. Gradually incorporate sifted flour into the mixture.
6. Pour batter into the prepared pan and bake for about 45-50 minutes until a toothpick inserted into the center of the cake comes out clean.
7. Invert the cake to get a flat surface and cool completely.
8. Meanwhile prepare the apricot jam. Cut apricots in smaller pieces and place into a saucepan with sugar, water and lemon juice. Bring to a boil while stirring constantly. Simmer for about 20-30 minutes until thickens and remove from heat. Sieve to get a smooth jam. Set aside until ready to use.
9. Assembling the cake. Divide cake in two layers. Spread about half of the hot jam over the first layer. Top with the second cake layer and spread the rest of hot jam on top and sides of the cake. Let it dry for up to 30 minutes.
10. Transfer the cake over a wire rack placed on a parchment paper lined baking sheet.
11. Prepare the chocolate glaze. Add sugar and water into a saucepan. Bring to boil for about 5 minutes or until thermometer reaches 234˚F/112°C. Remove from heat, stir for several times and add chopped chocolate. Stir until smooth and shiny. If it thickens too much return it over low heat and add a few drops of water if necessary to thin it out to a runny, pourable consistency.
12. Pour the hot glaze all over the cake, starting from the edges, center. You can use the leftover glaze from the baking sheet to decorate the cake later or refrigerate for later use. Wait for few minutes and transfer the cake to a serving platter. Let the glaze dry for at least one hour at room temperature. Don’t refrigerate as it might affect the glaze.
13. Use leftover chocolate glaze for writing Sacher on top of the cake.
14. Serve alongside unsweetened whipped cream.
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Chocolate Sprinkler / Shaker
Chocolate Sprinkler / Shaker
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Super Quick Video Tips: How to Turn Granulated Sugar into Superfine and Confectioners' Sugar
Avoid the last-minute trip to the grocery store with these easy pantry substitutions.
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