Tag: cakes

Cakes without cooking – Italian Cuisine – Italian Cuisine

Cakes without cooking - Italian Cuisine

Forget the oven. Today we prepare the cake only with whips, spatulas and spoons.

It's too hot to turn on the oven and stoves, but how can you give up the pleasure of a gourmet break with a slice of cake?

* You might be interested in the recipe of the microwave cake

Here then some ideas to prepare delicious desserts and also very beautiful ones to bring to the table that do not require any kind of cooking.
Cheesecake, tiramisu, ice cream cakes and frozen desserts. Choose the cake you prefer and amaze your friends.

Coffee semifreddo

To prepare this cake very easy you need only three ingredients. Whip up 500 g of already sweetened vegetable cream and mix it little by little with 300 g of condensed milk in which you have added a large cup of cold espresso coffee. If you don't want to make coffee, use the soluble one.
Fill the mold with a hinged mold coated with a transparent film and let it solidify in the freezer for about 8 hours. Serve the semifreddo by cutting it into slices and accompanying it with coffee beans covered in dark chocolate.

Biscuit, cream and chocolate cake

This cake usually drives kids crazy. First prepare the base by mixing shortbread biscuits (plain or with cocoa), previously broken by hand, with the hazelnut cream and a knob of butter melted at room temperature. The mixture is well crushed on the base of a hinge mold and then covered with whipped cream. If you want you can make a second layer of cookies to complete it all. Leave to cool in the refrigerator for a few hours and then serve.

Three ice cream cake

Choose the three flavors of ice cream you prefer and prepare this simple but very effective dessert. You can opt for both fruit flavors and creams.
In practice you have to form three layers by mixing each taste with a small amount of whipped cream and always keeping the three flavors separate from each other. For example, choosing chocolate, hazelnut and pistachio, let the ice creams melt a little (about 300 g per taste) and then add three tablespoons of whipped cream in each one. At this point we pour the chocolate flavor at the base of a hinge mold and let it cool in the freezer for 30 minutes. Then we add the second layer of hazelnut and we do the same and finally we complete with the pistachio. The cake stays in the freezer for about 8 hours and then it can be decorated with chocolate curls or chopped hazelnuts or with whipped cream.

Cheesecake without cooking with white chocolate

A dessert that has become a classic of the summer. We offer a slightly different version without the gelatin in the cream and with the addition of white chocolate
The base is prepared with 250 grams of Digestive type biscuits and 150 grams of melted butter. For the cream instead you will need 400 grams of spreadable cream cheese, 350 grams of sweetened whipped cream, two tablespoons of lemon juice and 200 grams of melted white chocolate. Just mix everything gently and cover the biscuit and butter base. Leave in the fridge for about 4 hours and then decorate with a jam or fresh fruit.

Lemon tiramisu donut

Use a donut mold to make this cake that looks like a tiramisu, but it is not.
Cover the mold with plastic wrap and then start coating it with Pavesini dipped in milk (if you want, add limoncello too). Cover all the walls and then fill them with a cream prepared with 500 g of sweetened whipped cream and 250 g of mascarpone, flavored with the juice of half a lemon and the grated rind. Complete and close the donut with other Pavesini soaked in milk and let it rest in the refrigerator for a few hours.

Ricotta cakes: ideas and recipes – Italian Cuisine

Not just cannoli and sfogliatelle: here are three original ideas to include this dairy product in your summer desserts

Neapolitan Pastiera, sfogliatella, Sicilian cannoli: the Italian culinary tradition is rich in desserts a ricotta cheese. Here then are many innovative recipes in which this dairy product of ancient origins gives its best.

Ricotta, the cheese of the poor

The name of ricotta refers directly to its original method of production: it is in fact a food obtained from annealing of whey from cattle, sheep or goat, which remains from the preparation of the cheese. In the past ricotta was also called the cheese of the poor, as it very often compensated for the nutritional needs of the poorer classes, providing them with a nutritious and low-cost food. For its preparation, the serum, properly acidified, comes warmed up up to about 80 degrees, thus obtaining a sweet product and to consume as soon as possible. First, that is, that lactic fermentation occurs. To ensure long conservation, the ricotta is then salted: in this way it can also be aged and used as a grating cheese.

Coconut and ricotta cake

In addition to getting right into many regional savory recipes, though, this dairy product also looks good as a dessert or as a snack. In fact, there are various ricotta desserts that excite the palate and imagination. The first idea is the coconut and ricotta cake: You need 300 grams of ricotta, two hundred of sugar, three eggs, 100 ml of seed oil, 80 grams of coconut flour, 150 of flour and 15 grams of baking powder. First, in a bowl, work with a ricotta and sugar whisk; then add, in order, sifted eggs, oil, flour and yeast and coconut flour. Mix everything well and then pour the mixture into one buttered baking dish. Then cook the cake in a preheated oven at 170 degrees for about 40 minutes, after which, with a toothpick, you can check that everything went the right way. Let your cake cool and then slice it: to make it even more delicious, you can add a little Nutella in the center.

Coconut and ricotta cake
Coconut and ricotta cake.

With Nutella and hazelnuts

Among the most original ricotta desserts there are certainly the "nutellini“, Glasses full of ricotta, Nutella and hazelnuts. For the preparation it takes 250 grams of ricotta, 150 of nutella, 70 of hazelnuts, 50 of wafer with cocoa and 150 milliliters of fresh cream. Start by putting the ricotta and Nutella in a bowl, mixing everything until you get a fluid cream; then whip the cream and yes amalgam all delicately. Then we move on to hazelnuts and wafers, to be coarsely chopped. Finally, take the glasses and start filling them in layers: ricotta cream and Nutella on the bottom, hazelnuts and then wafer in pieces. The remaining cream is added and the game is done: keep the "nutellini" in the fridge for an hour: the time needed to treat yourself to a sweet summer break.

Tiramisu with red fruits

Ricotta can also be used in the summer in a tiramisu with red fruits. To prepare it you need: 500 grams ricotta, 300 of yogurt Greek, 250 grams of ladyfingers, a lemon peel, eighty grams of icing sugar, 250 grams of strawberries and one hundred of raspberries is strawberries of forest. First you need to do the cream: put the ricotta in a bowl, grate the lemon rind and incorporate it together with the sifted icing sugar. Mix everything and then add the yogurt to the mixture, continuing to stir, until you get a soft cream. subsequently Blend strawberries in the mixer, but keeping at least one third aside. The smoothie is then poured into another container (a bowl or a deep dish) and you can they dip the ladyfingers, one by one. The biscuits are then placed in a baking dish: once you have created a layer of biscuits, cover them in layers first with the cream, then with the smoothie and finally with the pieces of strawberry and cut raspberries. Proceed in layers until all the ingredients are used up, put in the fridge and leave to rest for at least two hours. Finally, decorated tiramisu with strawberries and a sprinkling of icing sugar: the result is one of the freshest ricotta desserts there is, ideal for breaking the heat of summer afternoons.

tiramisu ricotta strawberries
Strawberry and ricotta tiramisu.

Other ricotta desserts tried by our editorial staff

Three cakes for celiacs who also like those who are not celiac – Italian Cuisine

Three cakes for celiacs who also like those who are not celiac

The time for renunciations is over: tempting and inviting cakes even for those suffering from gluten intolerances or allergies. Buckwheat, millet, almonds or coconut: these are just some of the alternative flours you can use to prepare delicious gluten free

Intolerance or allergy to gluten often forces important renunciations, especially with regard to sweets. Wheat flours are all banned and most of the desserts are made with this ingredient. And if on the market there are not yet many lines of really interesting and tasty products, let's try to experiment at home, with alternative flours, such as corn and buckwheat, as well as almond, hazelnuts, coconut or walnuts. Cakes for celiacs they can be as inviting as those that can eat all those who have no gluten intolerances or allergies. It is simply a matter of experimenting, of finding the right proportion of alternative flours, and obtain a compound capable of binding the other ingredients together.

Alternative flours

Rice flour, potato starch, buckwheat or corn flour, coconut flour, almond or banana flour, amaranth or quinoa flour: there are many flours that can be used when you are allergic to gluten and you must so giving up wheat. Often it is not advisable to use only one type of flour, but resort to a mixture that is more similar to the characteristics of a common wheat flour. Also because some, like for example that of quinoa, have a particularly intense taste, which must be softened. Or, again, they are rather "heavy", and they go lightened with potato starch or corn starch. Here are three inviting proposals, which will also appeal to those who are not celiac. Seeing is believing!

Chocolate and almond cake


300 g dark chocolate with 70% cocoa, 200 g almond powder, 200 g butter, 200 g brown sugar, 1 teaspoon of bitter cocoa, 6 eggs, icing sugar, salt.


Melt the chocolate in a bain-marie in the butter and then toast the almond flour in the oven or in a pan for a few minutes, until it is golden, and then let it cool. Whip the egg yolks with the sugar and a pinch of salt, until they are very frothy. Add the melted chocolate, the bitter cocoa and finally the almond flour to the eggs, mixing well. Then whisk the egg whites until stiff and add them to the rest of the mixture, stirring with a spatula from the bottom upwards, so as not to remove them. Pour everything into a 26 cm diameter hinge mold, lined with wet and squeezed baking paper. Bake at 180 degrees for 50-55 minutes and then let it cool completely before consuming it. Sprinkle with icing sugar before serving.

Buckwheat cake with berries


250 g buckwheat flour, 200 g almond flour, 2 dl extra virgin olive oil or seeds, 150 g sugar, 7 eggs, 1/2 sachet of baking powder, salt, 300 g wild berry jam or strawberries, icing sugar.


Whip the egg yolks in a bowl with the sugar and a pinch of salt. Stir in the oil and then add the sieved buckwheat flour with the baking powder and almond flour. Mix well, to prevent lumps from forming. Whip the egg whites and then add them to the mixture, mixing well with a spatula, from bottom to top. Pour the mixture into a 26 cm diameter hinge pan, lined with a sheet of wet and wrung-out baking paper. Cook the cake at 180 ° for 50-55 minutes and then let it cool. Once cold, cut it in half and fill it with jam. Sprinkle with icing sugar and serve.

Almond and carrot cake


260 g grated carrots, 160 g almond or hazelnut flour, 60 g corn starch, 40 g almond grain, 200 g brown sugar, 4 eggs, 1/2 sachet of baking powder, 1 untreated lemon, sugar at veil.


Whip the egg yolks with the sugar until they are swollen, then add the grated lemon rind. Sprinkle the sifted corn starch with the yeast, almond flour, grain and carrots. Separately whisk the egg whites and incorporate them into the mixture, stirring from bottom to top. Pour the mixture into a cake pan lined with a sheet of wet and wrung-out baking paper and bake at 180 ° for an hour. Let the cake cool before serving and sprinkle with icing sugar.

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