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• • 240 g biscuit cookies
  • 75 g butter

• • 350 g cream cheese
  • 400 g biscuit paste
  • 40 g sugar

• 230 ml cream (33% fat)
• 10 g gelatin

Instructions:

1. 1. Prepare the Biscuit Base:
      • • Grind the 240 g of biscuit cookies in a blender until they form fine crumbs.

       

      • Melt the 75 g of butter and stir it into the biscuit crumbs until well combined.
      • Spread the biscuit mixture evenly in a cake pan and press it down firmly to form the base. Use the bottom of a glass or a spoon to stomp it down and create a compact layer.

1. 1. Prepare the Filling:
      • • In a large bowl, stir together the 400 g of biscuit paste.
        • Add the 350 g of cream cheese to the biscuit paste and stir until well combined.
        • In a separate bowl, combine the 230 ml of cream and 40 g of sugar. Beat with a hand mixer until the mixture becomes thick and fluffy.

       

      • Add the whipped cream to the cream cheese mixture and stir until smooth.
   2. Prepare the Gelatin:
      • • Sprinkle the 10 g of gelatin over a small amount of water to let it swell.

       

      • Melt the swollen gelatin in the microwave for a few seconds and stir until completely dissolved.
      • Stir the melted gelatin into the cream cheese mixture until well combined.

1. Assemble the Cake:
   • • Spread the cream cheese filling evenly over the biscuit base in the cake pan.
     • Shake the pan gently to smooth out the top.
     • Place the cake in the refrigerator for 15 minutes to set.

    

2. Add the Final Touches:
   • • After 15 minutes, pour the melted biscuit paste over the top of the set cream cheese layer.
     • Spread it evenly and create a decorative pattern on the top.

    

   • Decorate with biscuit crumbs for an extra touch of texture and flavor.
3. Chill and Serve:
   • • Refrigerate the cake for at least 2 hours, or until fully set.

    

   • Once set, remove the cake from the refrigerator, slice, and serve.

Serving Suggestions:

• • Serve this cake chilled for a refreshing and creamy dessert.

• Pair it with a cup of coffee or tea for a delightful treat.
• Garnish with fresh berries or a drizzle of chocolate sauce for added flavor.

Cooking Tips:

• • Make sure the gelatin is fully dissolved before adding it to the cream cheese mixture to avoid lumps.

• For a smoother filling, beat the cream cheese until it’s completely creamy before mixing it with the other ingredients.
• Use a springform pan to easily remove the cake once it’s set.

Nutritional Benefits:

• • Cream Cheese: Provides protein and calcium, contributing to bone health.

• Biscuits: Add a delightful crunch and flavor to the base and topping.
• Gelatin: Contains amino acids that are beneficial for skin, hair, and joint health.

Dietary Information:

• • This cake is rich and indulgent, perfect for a special treat.

• Can be made gluten-free by using gluten-free biscuits.

Why You’ll Love This Recipe:

• • Easy to Make: Simple steps and no baking required make this an accessible recipe for all skill levels.
  • Delicious: The combination of creamy filling and crunchy base is irresistible.

• Impressive: The decorative topping and elegant presentation make this cake a showstopper.

Ingredients:

• • 225 g (2 ½ cups) oat flakes
  • Pinch of salt
  • 3 eggs

• • 500 ml (2 cups) warm milk
  • 3 tbsp butter, melted
  • 1 tsp vanilla extract (optional)

• 1 ripe banana, mashed
• A drop of oil for frying

Directions:

Prepare the Batter:

1. 1. In a blender or food processor, pulse the oat flakes into a fine flour-like consistency.
   2. In a mixing bowl, combine the ground oats with a pinch of salt.

1. 1. In a separate bowl, whisk together the eggs, warm milk, melted butter, and vanilla extract (if using).
   2. Mash the banana and add it to the wet ingredients.
   3. Gradually add the wet ingredients to the oat mixture, stirring until you get a smooth batter. Let the batter rest for 5-10 minutes to thicken slightly.

Cook the Pancakes:
6. Heat a non-stick skillet or griddle over medium heat and add a drop of oil.
7. Pour about ¼ cup of batter onto the skillet for each pancake.
8. Cook for 2-3 minutes on one side, or until bubbles form on the surface and the edges look set.
9. Flip the pancake and cook for another 1-2 minutes, or until golden brown.
10. Repeat with the remaining batter, adding more oil to the pan as needed.

Serve:
11. Serve the pancakes warm, topped with your favorite fruits, maple syrup, or yogurt.

5 Serving Suggestions:

• • Top with fresh berries and a drizzle of honey or maple syrup.
  • Add sliced bananas and a sprinkle of cinnamon for extra flavor.
  • Serve with a dollop of Greek yogurt and a handful of nuts.

• Pair with a side of scrambled eggs for a hearty breakfast.
• Spread with nut butter and a drizzle of chocolate sauce for a sweet treat.

Cooking Tips:

• • Ensure the milk is warm to help the oats absorb liquid better.
  • For extra fluffiness, add 1 tsp baking powder to the batter.
  • Use a ripe banana for natural sweetness and easy mashing.

• Keep cooked pancakes warm in a low-temperature oven while cooking the rest.
• Freeze leftover pancakes for up to 2 months and reheat in a toaster or microwave.

Nutritional Benefits:

• • Oats are rich in fiber, supporting digestion and heart health.
  • Bananas provide natural sweetness and potassium.
  • Eggs add protein for a balanced and satisfying meal.

Dietary Information:

• • Gluten-free (ensure certified gluten-free oats are used).
  • Vegetarian.

• Dairy-free if milk and butter are replaced with plant-based alternatives.

Nutritional Facts (per pancake, approximate):

• • Calories: 140

• • Protein: 5 g
  • Carbs: 20 g
  • Fat: 5 g

• Fiber: 3 g

Storage:

• • Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freeze pancakes in a single layer, then transfer to a freezer-safe bag or container.

Why You’ll Love This Recipe:

• • Simple, wholesome ingredients make it a healthy breakfast choice.

• • The combination of oats and banana creates a naturally sweet and nutty flavor.
  • Quick and easy to prepare, perfect for busy mornings.
  • Customizable with your favorite toppings and mix-ins.

Conclusion:
Banana Oat Pancakes are a delightful way to start your day with a healthy and satisfying breakfast. Packed with fiber, protein, and natural sweetness, these pancakes are as nutritious as they are delicious. Try them out and enjoy a breakfast that’s sure to keep you energized all morning!

Ingredients

For the Cake:

• • 80 g butter
  • 150 g flour
  • 10 g baking powder

• • 1/2 teaspoon salt
  • 100 ml water
  • 3 eggs

For the Cream Filling:

• • 2 eggs
  • 150 g sugar

• • Vanilla to taste
  • 100 g flour
  • 500 ml milk

• 150 g butter

Directions

For the Cake:

1. 1. Preheat the oven to 200°C (392°F).

1. 1. In a saucepan, melt 80 g of butter over medium heat.
   2. In a separate bowl, mix 150 g of flour and 10 g of baking powder.
   3. Add 1/2 teaspoon of salt to the melted butter, followed by 100 ml of water.

1. 1. Gradually add the flour and baking powder mixture to the butter and water mixture, stirring continuously until the batter collects into a lump.
   2. Remove the saucepan from the heat.
   3. Gradually stir in the 3 eggs, one at a time, until the dough is viscous and sticky.

1. Divide the dough into two equal parts.
2. Bake each part for 20 minutes at 200°C (392°F).

For the Cream Filling:

1. 1. In a mixing bowl, combine 2 eggs, 150 g of sugar, and vanilla to taste. Mix well.
   2. Add 100 g of flour and mix until smooth.
   3. Gradually add 500 ml of milk, stirring continuously to avoid lumps.

1. Transfer the mixture to a saucepan and let it simmer over medium heat for 2-3 minutes, stirring constantly, until it thickens.
2. Remove from heat and add 150 g of butter, stirring until fully incorporated.

Assembling the Cake:

1. 1. Place one of the baked cakes on a serving plate.
   2. Spread the cream filling evenly over the cake.
   3. Place the second cake on top of the cream filling.

1. Keep the assembled cake in a cool place for 6-8 hours to allow the cream to set.
2. Before serving, decorate with powdered sugar if desired.

Serving Suggestions

• • Serve with fresh berries or a drizzle of chocolate sauce for added flavor.

• Enjoy with a cup of coffee or tea.

Cooking Tips

• • Ensure the batter is well-mixed to prevent lumps.
  • Stir the cream filling continuously while simmering to avoid burning.

Nutritional Benefits

• This cake provides a good source of protein from the eggs and milk.
• The butter and flour provide energy-boosting carbohydrates and fats.

Dietary Information

• • Contains gluten, dairy, and eggs.

Storage Tips

• Store the cake in the refrigerator for up to 3 days.
• Cover with plastic wrap or place in an airtight container to keep it fresh.

Why You’ll Love This Recipe

• • The rich, creamy filling complements the buttery cake perfectly, making it a crowd-pleaser.

• It’s easy to make and perfect for both casual and special occasions.

Conclusion

This butter cake with cream filling is a delectable dessert that will satisfy your sweet cravings. With its rich flavor and creamy texture, it’s a perfect treat to share with family and friends. Make it ahead of time and let it chill, ensuring that the flavors meld beautifully together. Whether it’s a celebration or a simple dessert indulgence, this cake will become a favorite go-to recipe. Enjoy the delightful combination of buttery cake and luscious cream filling in every bite.

Ingredients

• • 160ml Milk
  • 220g Sugar
  • 4 Egg yolks

• • 150g Blueberries
  • 400ml Cream (30-35% fat)
  • 1 tsp (3g) Pectin

• 2 Wafer plates

Directions

1. 1. Prepare the custard base: In a mixing bowl, combine the egg yolks and 120g of sugar. Whisk until the mixture becomes pale and thick. Gradually add the milk while continuing to whisk.
   2. Cook the custard: Transfer the mixture to a saucepan and cook over medium heat, stirring constantly until it thickens and coats the back of a spoon. Do not let it boil. Remove from heat and allow it to cool to room temperature. Refrigerate for at least 2 hours.

1. 1. Make the blueberry jam: In another saucepan, combine the blueberries, 100g of sugar, and pectin. Add a splash of water. Cook over medium heat until the mixture boils, then simmer for about 3 minutes. Remove from heat and cool to room temperature. Refrigerate.
   2. Whip the cream: In a large bowl, whip the cream until stiff peaks form. Be careful not to over-whip.
   3. Combine ingredients: Gently fold the cooled custard base into the whipped cream until well combined. Add the blueberry jam and gently swirl it in.

1. Freeze: Pour the mixture into a freezer-safe container. Break the wafer plates into pieces and mix them into the ice cream. Freeze for 4 to 5 hours, or until firm.
2. Serve: Scoop the ice cream into bowls or cones and enjoy!

How to Prepare

1. 1. Egg Yolks and Sugar: Begin by separating four egg yolks into a bowl. Add 120g of sugar and whisk until the mixture is pale and creamy.

1. 1. Add Milk: Gradually whisk in 160ml of milk until fully combined.
   2. Cook Custard: Transfer to a saucepan and cook over medium heat, stirring constantly until it thickens slightly. Cool and refrigerate.
   3. Blueberry Jam: Combine 150g of blueberries, 100g of sugar, and 1 tsp of pectin in a saucepan. Add a splash of water, bring to a boil, and simmer for 3 minutes. Cool and refrigerate.

1. Whip Cream: In a large bowl, whip 400ml of cream until stiff peaks form.
2. Mix Together: Fold the cooled custard into the whipped cream, then gently swirl in the blueberry jam.
3. Freeze: Transfer to a container, add broken wafer pieces, and freeze for 4-5 hours.

Ingredients
For the Dough:
200 g Butter (softened)
100 g Powdered sugar (icing sugar)
1 tsp Vanilla extract
1/4 tsp Salt
260 g All-purpose flour
For the Cocoa-Flavored Dough:
6 tsp Cocoa powder
1 tsp Ground cinnamon

Step-by-Step Instructions

Step 1: Preparing the Cookie Dough
Cream the Butter and Sugar:
Start by placing the softened butter and powdered sugar in a large mixing bowl. Use a hand mixer or a whisk to beat them together until the mixture becomes light, fluffy, and smooth. This step is important because it incorporates air into the dough, which will give your cookies a soft texture.
Add the Vanilla and Salt:
Stir in the vanilla extract and a pinch of salt. The vanilla will give the dough a warm, aromatic flavor that complements the sweetness of the sugar, while the salt helps balance the flavors and brings out the richness of the butter.
Incorporate the Flour:
Gradually add the flour to the butter mixture. It’s best to sift the flour beforehand to avoid clumps. Mix the ingredients together with a spatula or your hands until the dough comes together and is smooth. The dough should be soft and slightly sticky but firm enough to hold its shape.
Step 2: Dividing the Dough
Divide the Dough:
Once the dough is combined, divide it into three equal parts. Place one part of the dough back in the bowl and set the other two aside. You will add different flavors to these portions to create the distinct twisted effect in the final cookies.
Flavor the Dough:
To one part of the dough, add 6 teaspoons of cocoa powder and 1 teaspoon of ground cinnamon. Knead the dough with your hands until the cocoa and cinnamon are evenly mixed in, giving the dough a rich brown color and a wonderful spiced aroma. For the other two portions, leave them plain (these will remain the original buttery flavor).
Step 3: Chilling the Dough
Refrigerate the Dough:
Now that you have three portions of dough, it’s important to let them rest. This will make the dough firmer and easier to work with. Place each portion in a separate bowl or wrap them individually in plastic wrap and refrigerate them for at least 30 minutes. Chilling the dough helps prevent it from spreading too much while baking and ensures that the cookies keep their shape.
Step 4: Shaping the Cookies
Roll the Dough:
After the dough has chilled, remove it from the fridge. Take out one piece at a time, as working with too much dough at once can make it difficult to shape. Roll each dough portion into small pieces—about 12 pieces per dough color. Roll each piece of dough into a small ball to start with, then gently roll them out into 21 cm long strips.
Twisting the Dough:
Take one piece of the plain dough and one piece of the cocoa dough. Place them side by side and gently press them together. Twist the two strips of dough together in opposite directions, ensuring that the dough remains intact and doesn’t break. You want a loose, but not too tight, twist.
Cutting and Shaping:
Cut the twisted dough into 7 cm long pieces. The twisted shape will give your cookies a delightful, whimsical look. Be sure to wipe your hands and utensils after each twist to prevent the cocoa powder from mixing into the white dough. This keeps the beautiful contrast between the two dough colors.
Chill Again:
Place the twisted dough pieces onto a baking sheet lined with parchment paper. Once all the cookies are shaped, return the baking sheet to the fridge for 10-15 minutes before baking. This helps the cookies hold their shape and prevents them from spreading too much during baking.
Step 5: Baking the Cookies
Preheat the Oven:
Preheat your oven to 160°C (320°F) for a fan-assisted oven or 170°C (340°F) for a conventional oven. The temperature is important to ensure the cookies bake evenly and get that nice golden edge without burning.
Bake the Cookies:
Once the oven is preheated, place the baking sheet with the chilled twisted dough in the oven. Bake for 14-16 minutes, or until the cookies are lightly golden at the edges. Keep an eye on them toward the end of the baking time to avoid over-baking, as oven temperatures can vary.
Cooling:
When the cookies are done baking, remove them from the oven and let them cool on a wire rack. This cooling process is important, as it helps the cookies set and become firm enough to handle.
Step 6: Finishing Touches
Decoration (Optional):
Once the cookies have cooled, you can decorate them with a dusting of powdered sugar, sprinkles, or even a drizzle of melted chocolate. This is optional, but it can add a festive touch to make them even more Christmas-worthy.