Tag: Creamy

Creamy coffee cake Quick and easy recipe – Gordon Ramsay’s version

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Creamy coffee cake: a sweet made with ricotta and without flour, with the unmistakable aroma of coffee. A cross between tiramisu and cheesecake. Easy to make. I used a 22 cm diameter cake pan, to get a higher cake just use a 20 cm cake pan

Ingredients for a 22 cm cake pan

  • 500 gr of cow's milk ricotta
  • 120 grams of granulated sugar
  • 50 gr of espresso coffee
  • 50 grams of milk
  • 3 eggs
  • 20 gr of corn starch
  • 1 sachet of vanillin (or 1 teaspoon of vanilla essence)
  • unsweetened cocoa powder


How to make a creamy coffee cake

  1. We prepare a 2-cup mocha. And set aside 1 full cup of coffee (50 g) and let it cool to room temperature.
  2. Beat the eggs with the sugar for a couple of minutes until the mixture is light and fluffy, add the ricotta (preferably sifted), the cup full of coffee (50 g), the milk, the vanilla (or the vanillin sachet) and mix everything with an electric mixer. Finally, add the corn starch (Maizena), and mix.
  3. We line the mold with parchment paper and pour the mixture into the pan.
  4. We put in a preheated static oven at 170 ° for 60 minutes.
  5. Let it cool, sprinkle with unsweetened cocoa powder and serve.

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N.B. I recommend sifting the ricotta before adding it to the bowl. If the cake takes too much color on the surface, put a sheet of aluminum foil on the top shelf of the oven to prevent it from burning.

It can be stored for a couple of days under a glass bell (in winter) while in summer it is preferable to keep the dessert in the fridge.

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Enjoy your meal!


Pistachio tart (creamy inside) the easy and delicious recipe! – Gordon Ramsay’s version

how to make the shortcrust pastry shell - Pistachio tart recipe

There Pistachio tart it's a sweet greedy! A Pie with pistachio cream amazing! Made with a shortcrust pastry shell, stuffed with pistachio spread cream of Bronte ! Imagine it crumbly is soft outside, tenderly creamy inside! Perfumed, sweet at the right point, from the typical flavor of pistachios more good! A mix of consistencies that becomes poetry for the taste buds!

It's about a Very easy recipe! The basis is that of mine shortcrust pastry super proven simple to work, to spread that you can realize with either that without butter! The time of line the mold, add the Pistachio Cream and make the classics stripes on the surface! Thanks to makeup Nutella Tart; to add a baking tray over the cake during cooking; the pistachio tart, does not dry out e does not harden , L'inside always remains creamy also after days!! Perfect for one snack greedy, one Breakfast rich and substantial, the Pistachio Tart is perfect for buffet, parties, birthdays! When you try it you won't be able to do without it!

Caprese with pistachio (one Pistachio and white chocolate cake soft and exquisite! )

How to make the pistachio tart

First of all, prepare the shortcrust pastry by whipping the soft butter (or seed oil) with sugar, salt and vanilla until you get a frothy cream; finally add the eggs one at a time, always whipping with a whisk or planetary mixer at high speed until a creamy and compact mixture is obtained. Add the flour in one go with the sifted yeast; compact with a spatula and then with your hands dusted with flour, kneading a little, just enough to obtain a soft pastry that comes off the work surface. If necessary, add a sprinkling of flour. It must not attack. Seal in plastic wrap and place in the fridge for 1 hour or in the freezer for 10 minutes to firm. If you want to see all the illustrated steps and useful tips, look at the article: SHORT PASTRY

Then roll out the shortcrust pastry on a floured surface to a thickness of 5 mm, place it in the previously buttered and floured mold; making the dough adhere to the pan.

Then cut off the edges and pierce the bottom with the tines of a fork. Put the shell in the fridge.

how to make the shortcrust pastry shell - Pistachio tart recipePrepare the strips of dough by rolling out the nice cold shortcrust pastry to 3 – 4 mm thick. (if it is soft, let it cool, otherwise the strips are twisted) 6 – 7 strips strips about 1 cm wide.

Finally, fill the shell with pistachio spread, leaving the free edge (at least 1/5 cm)

Then lay the first 3 strips on the tart at a distance of 2 cm, then crosswise, insert the other strips, tie them to the edges by pressing with a finger and letting the excess parts fall away.

How to make a pistachio cream tartPut the tart in the fridge at least 1 hour before baking: nutella and shortcrust pastry must be hard.

Perfect cooking

First of all, preheat the static oven to 180 °, bake in the central part and add a classic oven pan to the surface just above the tart, a few cm of space must pass between the tart and the dripping pan. This operation is essential to create the famous pistachio creamy heart!

Bake the first 20 minutes at 180 ° then lower to 170 °, marry the tart in the slightly lower part of the oven, also moving the dripping pan over and leave it for 8-12 minutes. (if you want to see the photo, look at the Tart ALLA NUTELLA)

The time is indicative, it could vary from oven to oven. The result must be a cooked and light pastry and an unburnt surface.

Remove from the oven and leave to cool for at least 1 hour

Here is ready Pistachio tart!

Pistachio Tart - Pistachio Tart Recipe -

You can store at room temperature for 5 – 6 days!


Creamy pumpkin and beans (nutritious, light and delicious!) The Quick Recipe – Gordon Ramsay’s version

Creamy pumpkin and beans

There Creamy pumpkin and beans it's a soup hot and tasty, one variant of the classic Pumpkin soup, in this case enriched with beans half smoothies inside the cream e half whole added to the dish; simply topped with a drizzle of oil and aromatic herbs! Where is the delightful contrast gods whole legumes that sink into the delicate creamy! unique goodness! not only nutritious is rich in vitamins, but at the same time light because without potatoes!

Creamy pumpkin and beans

It's about a easy preparation is fast especially if you use i canned beans! alternatively, you can also use i dried beans, but you will have to boil them first and of course you can do it the day before! A few minutes to cook everything to perfection, blend together and the Creamy pumpkin and beans is ready to serve on the table! Perfect as save dinner or lunch in the cold winter periods! You can keep it in the fridge or freeze it as an escort! Try it now even children love it!

Discover also:

Bean soup (delicious with rosemary-scented cherry tomatoes)

Cream of Fennel (purifying, super light and delicious!)

Cream of Cauliflower (a real panacea, rich in vitamins and minerals)


Preparation Cooking Total


Quantity for 3 – 4 people

  • 800 gr of pumpkin (weighed clean)
  • 100 gr of canned boiled beans (+ 200 gr to season with a few finely chopped fresh parsley leaves, salt, extra virgin olive oil)
  • 500 – 600 ml of vegetable broth
  • 2 tablespoons of extra virgin olive oil
  • 1 shallot (or 1/2 leek)
  • rosemary
  • salt


How to make creamy pumpkin and beans

First of all, follow the recipe for PUMPKIN CREAM

where you can find all the step-by-step photos of the procedure, the only difference is that beans are used instead of potatoes and there are no spices.

Separately heat the rest of the beans with steam, season with chopped parsley, oil and salt. Add them hot to the cream.

Yours is ready Creamy pumpkin and beans!

Creamy pumpkin and beans-

You can keep in the fridge for 3 days, or freeze everything.



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