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Strawberry cream cake

Strawberry cream cake

WHEAT:

- make a top of all the ingredients and bake at the right heat until it hardens.

CREAM:

- mix the yolks with the sugar, add the milk and put them on the fire until the cream starts to thicken a little and then let it cool.

- Put the gelatin soaked in a cup of cold water, then melt it on a steam bath

- beat the whipped cream then stop one side for garnish and mix the remaining whipped cream with chilled cream and gelatin.

- after we have homogenized the composition we add the crushed strawberries

ASSEMBLY:

- spread the cream over the counter and put the cake in the fridge for a few hours.

- then decorate it with whipped cream and fruit given by red gelatin or candies ... according to your imagination.


Strawberry Cream Cake - Recipes

Cocoa wheat:

Vanilla cream:

Method of preparation :

Cocoa wheat: mix the yolks with the oil gradually, then add the yogurt and baking powder quenched with lemon juice and vanilla essence. Let's put it aside.

We mix the egg whites with a pinch of salt, add the sugar, mixing until it melts and we get a strong and glossy meringue. Pour the above yolks over it, mixing with a spoon, then flour mixed with cocoa powder (sifted). Homogenize with a spoon, then spread the composition in a tray (20 * 30 cm) lined with baking paper.

Over the composition in the tray we place the pieces of strawberries passed through a little flour.

Bake in the preheated oven at 180 degrees Celsius for about 40 minutes.

Vanilla cream : mix the yolks with the sugar, add the flour, mixing further, then gradually incorporate the cold milk. Put the pan on medium heat, stirring with a whisk, until the cream thickens. Add the vanilla essence and cover with cling film.

Mix the soft butter at room temperature a little, then add a tablespoon of chilled cream.

Spread the vanilla cream over the cold counter, and sprinkle chocolate balls on top.

Put the cake in the fridge for at least 3 hours, then slice with a knife passed through boiled water, wiped off the water.


Ingredients Strawberry Cream With Italian Meat And Butter:

  • 400 grams of strawberries, weighed and cleaned
  • 350 grams of sugar
  • 150 grams of raw egg whites (5 egg whites)
  • 1 pinch of salt
  • 375 grams of butter with a minimum of 80% fat
  • juice of 1/2 lemon
  • 1 tablespoon vanilla extract

Preparation of Strawberry Cream with Italian meringue and butter:

For a successful cream, the butter must be soft, taken out of the fridge and cut into pieces a few hours before the preparation of the cream begins.
1. Cut the strawberries into pieces and place in a saucepan. Put the pan on medium heat and boil the strawberries until well softened, stirring at first with a spoon a few times. After softening, pass the strawberries with a blender and add 300 grams of sugar and lemon juice.

2. Put the pan with the strawberry puree and sugar on the fire and boil over medium heat. Remove the lighter foam formed on the surface and continue to boil to bind as for jam (to reach the soft ball stage, temperature 116 C). At the same time, beat the egg whites with salt, then add the remaining 50 grams of sugar and continue beating until the surface forms ridges. It is very important to synchronize perfectly the moment when the sugar and strawberry syrup reaches the right temperature with the one in which the egg whites are beaten, so you need either a mixer with support or the help of a second person.

3. Once the egg whites are whipped and the syrup has reached 115-116 degrees, pour the syrup over the egg whites in a thin thread, while still beating at medium speed. Once the syrup has been incorporated, increase the speed and beat until the meringue cools completely, this phase can last 10-15 minutes. You will get a firm and fragrant strawberry mousse, as shown in the strawberry mousse cake.

4. After the meringue has cooled to room temperature, add the butter piece by piece, continuing to beat with the mixer on high speed. Be careful, the butter must not be cold, otherwise the cream could be cut. At the end, add the vanilla extract and beat for a few more seconds. The cream obtained is fine and delicious. Attention, if you think that the cream is cut or that it is too thin, put the bowl in which you mixed it in the fridge (including the cream) for 15-20 minutes and beat again at high speed. The cream will bind perfectly and will become frothy and homogeneous.

This cream can be used successfully for all kinds of strawberry cakes and pies. The amount obtained is enough to fill and coat a large cake with a diameter of 24-26 cm.


Strawberry cream with Italian meringue and butter

Strawberry cream with Italian meringue and butter, perfect for cake and cake, is not as hard to make as you might think. Instead, it is the finest and most frothy cream I have ever made, with a fresh taste and a translucent consistency, which turns the most mundane cake into a festive sweet. I also prepared a butter cream with Italian meringue at the Opera Cake, the one with a coffee aroma. The ingredients for the cream are not difficult to obtain and not at all expensive, what makes the difference is the technique. Let's prepare it together, what do you say?

Preparation time: 00:40 hours
Cooking time: 00:10 hours
Total Time: 00:50 hours
Number of servings:

1 litre
Degree of difficulty: average


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Ingredients

  • For the countertop:
  • 8 eggs
  • 10 tablespoons sugar
  • 5 tablespoons oil
  • 10 tablespoons flour
  • 2 tablespoons cocoa
  • 1 teaspoon salt
  • For syrup:
  • 200 ml shock
  • For strawberry mousse:
  • 500 gr strawberries
  • 5 tablespoons powdered sugar
  • 250 ml liquid cream
  • 5 gr gelatin
  • 1 teaspoon salt
  • For decoration:
  • halves of strawberries
  • whipped cream
  • 2 tablespoons strawberry syrup

Prepare the ingredients, wash the fruit and cut into pieces.
Preheat the oven to 175 degrees.
Mix the eggs with the sugar, vanilla and salt until the composition is white.

The flour and baking powder are mixed and added to the eggs, alternating with milk and oil.
Mix gently, in circular motions, so as not to lose volume.

Take 1/4 of the composition, put in another bowl and mix with cocoa.

Put baking paper in the tray and pour the white composition.

Add with a spoon the cocoa composition. You can stretch it with a toothpick.

Add the chopped fruit.

Put the tray in the oven. 25 minutes for the small tray and 20 minutes for the stove tray.

Remove the cake from the oven, powder it hot and let it cool.


Ingredients

  • For the countertop:
  • 8 eggs
  • 10 tablespoons sugar
  • 5 tablespoons oil
  • 10 tablespoons flour
  • 2 tablespoons cocoa
  • 1 teaspoon salt
  • For syrup:
  • 200 ml shock
  • For strawberry mousse:
  • 500 gr strawberries
  • 5 tablespoons powdered sugar
  • 250 ml liquid cream
  • 5 gr gelatin
  • 1 teaspoon salt
  • For decoration:
  • halves of strawberries
  • whipped cream
  • 2 tablespoons strawberry syrup

Chocolate flake mascarpone strawberry cake

The chocolate flake mascarpone strawberry cake is a real culinary treat. The syrupy top combined with strawberry cream, yogurt and chocolate decoration make an excellent dessert for any occasion.

Ingredients Cake with strawberry mascarpone chocolate flakes:

  • 3 eggs husband
  • 1/2 cup sugar
  • 1 tablespoon oil
  • 1/2 cana faina
  • 1/2 teaspoon baking powder

Strawberry cream:

  • 1 1/2 sachet vanilla pudding
  • 600 ml milk
  • 3 tablespoons sugar
  • 250 g soft butter
  • 200 g strawberries

Mascarpone cream:

Preparation Cake with strawberry mascarpone chocolate flakes:

  • The eggs are mixed with the sugar until they double in volume and the sugar melts.
  • Add the oil, then the flour mixed with the baking powder is mixed until smooth.
  • Pour the obtained composition in a 24 & # 21524 cm tray in which you put baking paper.
  • Put the tray in the preheated oven at 180 degrees Celsius for 20-25 minutes, check with a toothpick.
  • The obtained top is allowed to cool, then it is syruped with water syrup + vanilla essence (boil water, remove from the heat, add vanilla essence, let it cool before syruping the top).

Strawberry cream:

  • Strawberry pudding powder is mixed in a bowl with 200 ml of milk.
  • The rest of the milk is put together with the sugar in a non-stick pan over low heat.
  • When the milk boils, add the previously prepared composition of pudding powder and milk.
  • Stir continuously until the pudding thickens.
  • Remove the pan from the heat, cover with a food-grade plastic wrap directly over it, allow to cool completely.
  • The soft butter is mixed in a bowl until it becomes like a cream.
  • Add the cooled pudding in 2-3 portions, mix until smooth.

Cream with mascarpone and yogurt:

  • Mix the mascarpone cheese with the powdered sugar in another bowl, until it becomes like a cream.
  • Add the Greek yogurt, mix gently until smooth.

Assembling the strawberry mascarpone cake chocolate flakes:


Snow white cake with lemon cream

1. Start by preparing the dough for the cake sheets:

In a suitable bowl, mix the amounts of milk, sugar, oil and egg. Then fill a teaspoon with ammonia. The teaspoon should be shaved and not with a tip, because otherwise the cake sheets will smell strong. Pour a few drops of vinegar into the grated teaspoon of ammonia to cover the entire amount. You will notice that it starts to ferment immediately. Add it to the bowl, mix and start adding the flour. Add the flour in the rain until the dough becomes easy to shape. Divide the resulting dough into three equal parts.

2. Spread a thin sheet of each piece of dough. I used the bottom of a normal baking tray, on top of which I placed baking paper. I rolled the sheet directly on the baking paper, put it on the bottom of the tray and put it in the oven.

The sheets being very thin, they will bake immediately, in about 3-5 minutes. So keep an eye on them and when the edges turn golden take the sheet out of the oven. Repeat for each sheet

Allow the sheets to cool, covered with a clean kitchen towel.

Put the milk and sugar on the stove, in a medium-sized saucepan, to boil. When it has boiled, turn off the heat and add the tablespoons of flour one at a time. Mix with a whisk.

Stir constantly until the contents thicken

Set aside and allow to cool slightly.

Butter, cut into small pieces to melt more easily, is added to the cream composition. Add grated lemon peel, lemon juice and vanilla essence. Stir until smooth (for a safe result, I used the mixer).

4. Place the first sheet on a plate. Spread a layer of cream on top. Put the second sheet and another layer of cream. Next is the third sheet and a layer of cream on top.

Sprinkle plenty of coconut over the last layer of cream.

I placed the sheets on a plate and then carefully cut the edges of the sheets that I could not overlap evenly, so that the cake would look nice.

Put in the fridge and leave the cake white as snow until the next day.

Cut and serve. You will notice that, sitting overnight, the countertop has frozen and the cake looks much better now.


Mona_in_kucatarie

And because summer has come and we don't feel like sitting next to the stove, I want to propose you a dessert recipe that doesn't require baking, it's simple to make but which is very tasty and goes great with a cup of coffee or a glass of juice or whatever else you want to serve.

and add the milk gradually, mix until it becomes like a dough.

Separately, butter or margarine are mixed with powdered sugar and vanilla, then coconut is added.

The biscuit dough is divided into 2 parts, because 2 rolls will come out, as well as the coconut cream.

Spread half of the cream over the cookie sheet.

It is rolled carefully with the help of the food foil.

tighten well at the ends and refrigerate for a few hours. The same is done with the other piece.

Cut thick slices the thickness of your finger and give the edges through the coconut to make it look better.