Those who enjoy baking may not be afraid to turn on the oven in the middle of the summer, but they certainly appreciate it, as much as those who aren't friends with it, candy recipes without oven. They are always welcome, and not only because they avoid sweat, but because they are fast, easy and refreshing.
The hot months are not at odds with the making of homemade sweets. For this reason and because we know that many of you want to continue making tasty desserts in your homes, we bring you a compilation of seven ovenless sweets to top off summer meals.
Æblekage: Danish apple pudding
With an unpronounceable name, from Denmark we bring you one of its most popular and traditional desserts. In a easy, simple recipe and for which an oven is not needed, perfect to prepare at this time of the year in those moments in which we feel something sweet.
Ingredients for four people: for crumbs: 85 g of whole wheat bread crumb, 50 g of brown sugar, 70 g of toasted hazelnuts and cinnamon powder; for applesauce: 750 g of apple, 2 tablespoons of light honey or maple syrup, 1 tablespoon of sugar, zest and juice of a lemon.
Elaboration: We will start preparing the crumbs or crumble. For that we put the crumbs of small bread, which we can go through a chopper, and brown sugar in a pan and cook while stirring for four minutes until we see that the crumbs become toasted. Add 50 grams of the split hazelnuts, reserving the rest to decorate, and the cinnamon, cook for another two minutes and pass to a bowl to cool. To make the applesauce, we put the peeled and diced apple in a pan, add the rest of the ingredients, cover and cook for 10 minutes or until the apple is soft. Once the fruit is cooked, we pass the compote through the pastry and pass for a bowl. We reserve We put a layer of mash in the bottom of four cups or bowls, we take a part of the crumbs, we refill with apple and finally another layer of crumbs. We serve very cold, garnished with whipped cream and hazelnuts.
Link | Danish apple or Æblekage pudding
Pineapple and coconut mousse cake
This is one of those cakes that we advise prepare the day before, thus hardens perfectly and holds the type when removed from the mold. It admits freezing, good news for those who like frozen cakes. In the link below you can see the recipe with Termomix, but here we explain the traditional way of preparing it.
Ingredients for eight or ten people: for the cookie base: 300 g of digestive biscuits and 80 g of butter at room temperature, in pieces; for pineapple mousse: 500 g of cream with 35% fat, 800 g of pineapple in its juice (1 large can), 80 g of sugar, 2 sachets of pineapple jelly and 50 g of grated coconut to sprinkle .
Elaboration: To make the cookie base, we crush the cookies with a kitchen robot or put them in a bag and pass them a roller over them to pulverize them. Add the melted butter and mix until you get a dough, which we will glue on the base of a removable cake pan 22 or 24 centimeters lined with baking paper at the bottom. We booked in the fridge. To make the pineapple mousse without Thermomix, we assemble the cream and store it in the fridge. Crush the pineapple in its juice (reserving 1 or 2 slices to decorate), sugar and jelly. We put the mixture in a saucepan and heat it without boiling, stirring so that it does not stick, then let it cool but without letting it set. To assemble the cake, we gradually add the pineapple mixture to the whipped cream and mix with enveloping movements until everything is well integrated. We pour on the basis of cookies and let cool about 4 hours, better if it is overnight. Sprinkle with the grated coconut, decorate with the reserved pineapple slices, remove the ring from the mold and serve.
Link | Pineapple and coconut mousse cake
Glasses of cheesecake with strawberry sauce with star anise
These cups of cheese cake with strawberry sauce with star anise are perfect to end the season of this fruit, although we can always replace them with raspberries, cherries or apricots. Summer fruits give a lot of play, so encourage yourself to vary the recipe to your liking
Ingredients for about six or eight cups: 80-100 g of Maria or toasted biscuits, necessary milk, 200 g of cream cheese spread, 200 ml of whipping cream, 60-80- of sugar (adjust to taste), 1 teaspoon of vanilla sugar, 3-4 tablespoons of natural Greek yogurt, 150 g of strawberries, 1 star anise, crust of 1 small lemon, juice of 1/2 small lemon, 2 tablespoons of brown sugar, a pinch of cornstarch (optional) and fresh mint or basil leaves for decorate.
Elaboration: Wash the strawberries, remove the tail and chop them roughly, into uneven pieces. Place them in a saucepan with star anise, lemon rind, juice and brown sugar. Heat over low heat and simmer, stirring occasionally, until the fruit is slightly undone and the liquid has reduced. We can help thicken with cornstarch dissolved in some very cold water. Remove the anise and the lemon and let cool. Crush the cookies with a chopper or crush them with a rolling pin inside a plastic bag, or using a mortar. I like to leave them a little thick. Mix with a splash of milk to create a dough not too wet, and distribute in the cups. The number of portions will depend on the size of the container we use. Lightly beat the drained cheese from the liquid it may contain, to make it creamy. To separate the cream with the sugar and the vanilla sugar, and to mix with the cheese and the yogurt, adding more or less according to we like the consistency. Mix gently using a spatula or tongue until it has a homogeneous creamy texture. Spread the cream in the cups, trying not to leave air gaps, and cover with the strawberry sauce. Cool in the fridge and decorate with some mint or basil leaves, if desired.
Link | Glasses of cheesecake with strawberry sauce with star anise
Caramelized carrot cream
Maybe this recipe for caramelized carrot cream is disconcerting. Halfway between a starter and a dessert or between sweet and savory, it's an original proposal to surprise with to your guests. It is important to use a quality carrot so that the result is optimal.
Ingredients for four people: 500 g of fresh carrots, 100 ml of extra virgin olive oil, ½ vanilla bean, half-orange peel, mineral water and brown sugar to caramelize.
Elaboration: We will start peeling the carrots, cut them into slices and sauté them in a saucepan together with the olive oil until they soften slightly. Once they are well browned we cover them with mineral water and let them simmer until tender. When they soften we drain and reserve. Cut the half vanilla bean and scrape its inside with the tip of a knife, add the vanilla to the cooked carrots. Grate the orange and add it to the carrot. Crush with a powerful mixer or a Thermomix until a fine cream with a velvety texture is obtained. We booked in the fridge. When we are going to serve it, we distribute the cream in small bowls, cups or bowls, and sprinkle with brown sugar. We require with a kitchen torch until the caramelized surface is left. We decorate with some leaves of the carrot branches.
Link | Caramelized carrot cream
This amazing Nutella cheesecake is a recipe from Nigella Lawson, the popular and media British cook. It has no waste and we recommend that, if you do not do it immediately, take note of the recipe for the future. Of few ingredients and zero complication, is a cake that hooks by the softness of its flavor and texture.
Ingredients for a mold of 18 cms or eight people: 125 g of digestive biscuits, 35 g of butter, 300 g of Nutella, 350 g of cream cheese, 30 g of icing sugar and 50 g of peeled hazelnuts.
Elaboration: The base of the cake is made with 50 g of Nutella, so the first thing we should do is separate this amount from the total 300 g of Nutella. We reserve the rest for the cream. In a kitchen robot, we crush digestive biscuits, butter and 50 g of Nutella. We will obtain a homogeneous mass with which to cover the base of our mold (better removable). Then, in a deep bowl we mix the cream cheese with the rest of the Nutella and the icing sugar. If we heat it, we will be able to mix the ingredients more easily. We can do this by placing the container on a saucepan with boiling water and stirring with some rods or using a kitchen robot with the possibility of applying heat, thermomix type. We fill the mold with this mixture, dropping it gently. We extend it over the entire surface, either by moving the mold slightly or by tapping it on the countertop. We put it in the fridge and let it take shape, as it cools, for a minimum of 5 hours (better if it is overnight). Half an hour before unmolding it, we put it in the freezer. This will help us manipulate it, I put it is a delicate cheesecake. Chop the hazelnuts with a knife or crush them in a mortar, roast them in a pan over medium-high heat, stirring occasionally so they do not burn. Unmold the cheesecake and decorate it with toasted hazelnuts.
Link | Nutella cheesecake without oven
Panna cotta with salted butter caramel
A simply sweet dessert, this is this panna cotta with salted butter caramel. With a very French air, this recipe is so easy to make that you will be surprised how you have achieved such a delicious result with so little effort. To prepare it you can either use salted butter or adjust the salt point to your liking using salt flower flakes.
Ingredients for six people: 100 g of white sugar, 50 g of salted butter, 500 ml of 35% M.G. liquid cream, 6 g of sheet jelly and liquid caramel to decorate (optional).
Elaboration: We will begin by hydrating the gelatin leaves in abundant cold water for ten minutes. Next, we cook the sugar and the salted butter in a small bowl over medium heat. When a candy forms, remove from heat and add the hot cream very carefully as it can bubble up and burn. Stir with rods until a light brown mixture of caramel and cream forms. Add the drained gelatin, stir until it melts in the hot liquid. We rectify sugar if we believe it is necessary, adding a tablespoon of this. We pour into cups and allow to gel for at least three hours in the fridge. We serve the panna cottas very cold.
Link | Panna cotta with salted butter caramel
Cream cheese mousse cake with strawberry inside
If you are one of those who stick to the showcases of the patisseries when they see this semi-cold type cakes, then you have found your recipe. Much more easy to do of what you imagine and with a result that will make you look like pastry professionals. The interior of strawberry can be replaced by any other fruit of the forest and will be equally fabulous.
Ingredients for four people: for the base: 1 homemade or commercial Genoese sponge cake plate; for the mousse: 6 g of gelatin leaves, 100 g of cream cheese, 50 g of cream, 35 g of milk, 25 g of sugar, 2 egg yolks M, 175 g of semi-mashed cream; for the inside of strawberries: 200 g of crushed strawberries, 15 g of sugar and 7 g of jelly leaves.
Elaboration: We will start preparing the Genoese sponge cake in the form of an iron or a disc of a commercial one, cutting with a metal ring of 16 centimeters in diameter, a disk. That we will wrap in kitchen paper and freeze it to handle it later, and we will place it if we have an acetate strip inside to unmold it more easily. To make the interior: we will need a slightly smaller ring than the previous one, approximately 14 centimeters in diameter. That we will cover on the outside and base with transparent cooking film so that it holds the inner liquid while it freezes. We put the gelatin leaves to hydrate in cold water for 10 minutes. In a saucepan we pour the puree obtained from crushing the strawberries. If we do not want to find the seeds we will have to strain it. Heat the puree with the sugar until almost boiling, remove from heat and add the drained gelatin leaves. We remove so that they fall apart and pour into the prepared ring placed on top of a small tray. We freeze until it gels. Once the strawberry inside has been frozen, we carefully unmold it and keep it in the freezer while preparing the cream cheese mousse.
Link | Cream cheese mousse cake with strawberry inside