Cottage cheese mousse cake with strawberry jelly

In Estonian

For this recipe I got idea from EV100 cake recipe EV100 tordist "Muraka-kodujuustutort"  and from French classique Fraisier

Cake has crunchy bottom, slightly foamy cottage cheese filling and strawberry jelly on the top. Look´s sweet and taste´s like summer.

The beatiful dishes, what are used in picture have been made by Monika Zirkel and Krista Jaakson.

Cake bottom:
80 g milk chocolate
50 g butter
50 g peanut butter
50 g digestive bisquits
50 g cornflakes
20 g sugar
200 g strawberries for the cake sides

Crush bisquits and cornflakes with blender and add sugar, melted butter and chocolate.
Mix and add peanut butter to the mix. Mix once more until you get even mass.
Cover cake tin ( diameter 20 cm) bottom and sides with baking paper.
Press mix to the cake tin bottom and place to the refridgerator for about 30 minutes.
Choose nice and even strawberries and cut these into halves.
If cake bottom has cooled down, place halved strawberries to the cake tin sides and press these tightly to cake tin sides ( cutting side against the cake tin side). In this way you will get a nice side to the cake 😊

Cottage cheese foam:
100 g milk
100 g white chocolate
40 g Vana Tallinn liqueur
150 g cottage cheese
200 g whipping cream
2 tsp gelatine
water for gelatine

Warm milk until boliling and add chocolate. Mix until chocolate is melted.
Mix gelatine with appr. 4 tbsp of water and war the mixture until gelatine is completely dissolved.
Add gelatine mix to chocolate-milk mix. Add cottage cheese and liqueur.
Put mix to the the refridgerator until it has cooled down, but not jellied.
Whip the cream and add to the mixture.
Put the cottage cheese filling to the cake bottom and let it cool in freezer until the filling has jellied.


Strawberry jelly:
350 g strawberries
70 g sugar
1 tsp gelatine
water for gelatine

Boil strawberries with sugar at low temperature appr. 10 minutes until strawberries will be soft. Do not mix- if you want to have clear jelly.
Put strawberries to the sieve to separate the syrup. Do not mix.
Mix gelatine with appr. 2 tbsp of water and war the mixture until gelatine is completely dissolved.Add gelatine mix to the strawberry syrup and let it cool. Please be careful and do not let the syrup  become a jelly.
Pour cooled syrup to the cottage cheese filling and keep it in refridgerator over night.
Decorate as you wish.

Asparagus pie

in Estonian

Pie base:

75 g Alma butter

35 g Alma cultured whole milk 

150 g wheat flour

a little salt

Mix butter, salt and flour with hands.

Add cultured milk and knead it into the dough.

Put dough into the food film and let it stand in freezer about 2 hours

Pie filling:

3 pcs M size eggs

10 pcs asparagus

100 g Alma whipping cream

ca 6 slices of homemade smoked ham

40 g Valio Aura blue cheese (crushed)

Roll dough into thin layer and put it to the pie form.

Put to the dough baking paper and baking beans and bake in oven about 10 minutes in 180 C .

Remove the paper and beans and bake more for 10 minutes.

Cut ham to the small pieces and fry until golden and put it to the pre-baked pie base.

Sprinkle blue cheese and asparagus to the pie base.

Mix eggs with whipping cream and pour the mix to the pie base.

Bake in the oven for 30 minutes in 160 C, until the pie is nice and golden.

Cool down before serving.

The recipe was prepared in cooperation with Valio Eesti

Bread with rhubarb and cinnamon

In Estonian

Sweet bread with rhubarb, what is sweet and sour at the same time. Bread is very moist 😊 and the taste of cardamom ........  😋

From this amount you will get 2 sweet breads.

These beautiful ceramic dishes are made by Krista Jaakson and Miia Eliis Kind.

Dough ingredients:

ca 700 g wheat flour

50 g sugar

1 tsp salt

230 ml milk

100 ml vegetable oil

50 g fresh yeast

1 tsp cardamom

1  egg

Filling ingredients:

300 g cleaned and chopped rhubarb

300 g sugar

2  tsp cinnamon

150 g butter

Mix yeast with sugar.

Mix all ingredients (except flour)

Flour add in parts. Adjust the amount of flour according to the strength of the dough. The dough should quite soft.

Put the dough to warm place rise for 60 minutes.

Divide dough into 2 parts and roll the both parts into thin rectangle.

Cover with soft butter and add sugar mixed with cinnamon and rhubarb.

Roll into sausages and cut horizontally into three parts. Plait into braid.

Put the bread into baking sheet covered with baking paper and let it rise more ca 30 minutes in warm place.

Grease bread with egg and bake at 180 C ca 30 minutes.

Let it cool down and cover with powdered sugar.

Cream cheese pie with sweet cherries and Vana Tallinn liqueur

In Estonian

Summery pie with sweet cherries and a little Vana Tallinn liqueur taste amazingly good:)


Dough ingredients:
150 g wheat flour
75 g sugar
75 g butter
salt
ca 1 tbsp water

Make the flour, sugar, butter and salt to even crumb. Add approximately 1 tbsp of water so the crumb will stick together and knead into even dough.
Put the dough into pie tin ( measures 25*10 cm).
Put the cake tin with dough to the freezer for 30 minutes.
Put baking paper and baking beans on the dough and bake approximately  10 minutes at 200 C.
Remove baking beans and baking paper. Bake more approximately 10 minutes.

Filling ingredients:
3 pcs M size eggs
100 g sugar
200 g cream cheese
150 g stoned sweet cherries
ca 20 ml Vana Tallinn liqueur

Whip eggs with sugar.
Add cream cheese and liqueur and whip more.

Put the stoned sweet cherries to the pre-baked pie base and cover with filling.
Bake at 180 C ca 20-30 minutes, until pie is golden.

Summer cocktail with raspberries and coffee

In Estonian

Inspiration for this recipe I got from Alma raspberry-cappuccino creek yogurt drink. For cocktail base I used this yogurt drink.
Raspberry and coffee are tastes, what match really good together and give good cooling effect on hot summer day. It would be good if all ingredients what are used will be ice gold, the tastes and cooling effect of drink will be more effective then.

Ingredients:
1 bottle (275 g) Alma raspberry-cappuccino creek yogurt drink
70 g frozen raspberries
1 tbsp sugar
2 tbsp espresso

Crush frozen raspberries with hand blender and add sugar. Stir raspberry and sugar mix with 100 g of yogurt drink and put the mix to the bottom of cocktail glass.
Mix leftover yogurt with espresso and pour mix over the raspberry-yogurt layer.
Avoid the mixing of layers. The cocktail will look "cooler" if the layers are clearly visible.
Serve right away.

Nut meringue cake with pistachio whipped cream and strawberries

In Estonian

For nut meringue I used roasted hazelnut crumb and for frosting pistachio paste. So it is very nutty cake, which tastes amazingly with a lot of strawberries.

Nut meringue

5 pcs M size egg whites
200 g of sugar
50 g  roasted hazelnut crumb
1 tsp corn starch
1 tsp white wine vinegar

Whip egg whites.
Add sugar in parts and whip more for 5 minutes.
Add cornstarch and white wine vinegar.
Mix in  roasted hazelnut crumb.
Spread the dough to the baking sheet covered with baking paper ( circle shape) and bake at 140 C ca 50 minutes. Let it cool in the oven.


Pistachio whipped cream

200 ml whipping cream
4 tbsp sugar
2 tsp pistachio paste

Whip cream with sugar and add pistachio paste

Cover nut meringue with whipped cream and add ca 500 g of strawberries.

Red velvet cake with pistachio frosting and strawberries

In Estonian

Red velvet cake:

250g Alma keefir täispiimast (in room temperature)

1 tsp.  vanilla extract

1 tsp.  white wine vinegar

red food color

400g sugar

225 g vegetable oil 

2 large eggs, room temperature

320 g wheat flour

35 g cocoa powder

1,5 tsp. baking powder

Pour sour milk to one bowl and add vanilla, vinegar and red food color. Mix.

In another bowl mix sugar, oil and eggs and mix until you get smooth mix.

Add to bowl flour, cocoa and baking powder and mix until it combined.

But be gentle with the mix.

Now add to the cake batter sour milk and whisk until it combined.

Divide batter into  two parts and pour this to big  baking sheets covered

with baking paper ( ca 20*30 cm- depends what kind of baking sheets you

have). You will get two thin cakes.

Bake in 180 C ca 15-25 minutes.

Let the cakes cool down completely after baking.

Frosting:

450 g Valio cream cheese (in room temperature)

100 g powdered sugar

150 g sweetened condensed milk

3 tsp. pistachio paste

Whisk cream cheese and add condensed milk. Whip more.

Add powdered sugar and whip.

Add pistachio paste and let the frosting cool down in refrigerator for 30

minutes.

Between layers:

200 g chopped strawberries

Assembling the cake:

Cut the cake plates into 2 parts. You will get four layers of red velvet cake.

Spread the frosting  to the first layer of red velvet cake. 

Add chopped strawberries to layer of frosting.

Cover with next layer of red velvet cake and repeat the frosting and

strawberry layers.

Cover the whole cake with frosting and decorate with strawberries,

meringues and etc.

The recipe was prepared in cooperation with Valio Eesti

Small Bread Puddings with rhubarb

In Estonian

I got inspiration from "English bread pudding" recipe.
The taste of vanilla sauce, rhubarb and crispy bread is "marriage made in heaven"  :)

Ingredients:

10 slices of Eesti Pagar toast bread
ca 100 g butter
4 L size egg yolks
200 ml milk
200 ml whipping cream
1 tsp vanilla extract
4 tbsp of sugar
ca 50 g of light raisins
rhubarb

Spread the butter to one size of toast bread.
Put the bread to muffin tin and buttered side to the bottom.
Add to each muffin tin 3 pieces of rhubarb and raisins.
Cover with vanilla sauce and bake in oven at 200 C ca 30 minutes.
Bread pudding you could eat warm and also cold. It tastes good in both versions:)

Vanilla sauce:
Heat  milk, whipping cream and vanilla extract until to boiling temperature.
At the same time mix egg yolks with  sugar  and add to the milk-cream mix.
Stir all the time and heat a little until vanilla sauce become a little thicker.