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Strawberry shortcake

Strawberry shortcake

Prepare the sheet: melt the butter, honey and 10 grams of sugar on the fire. When they have melted, add the cereals and mix well.

Wallpaper a round tray with baking paper and place the cereal on the bottom of it, pressing well by hand until it is even. Put it in the oven on the right heat for 20 minutes and then leave it to cool.

Cream

Crush the strawberries with the blender and put them on the fire together with the caster sugar. Boil for five minutes, then remove from the heat and add strawberry-flavored gelatin. Leave to cool while preparing the whipped cream.

Put a tasteless gelatin in a glass together with a little liquid cream and mix well. In a saucepan, boil about 50 ml of whipped cream and pour over the gelatin in the glass.

Beat the rest of the whipped cream well, add the two tablespoons of powdered sugar and then gradually add the gelatin from the glass. It is good to strain it when you put it on.

Divide the whipped cream into two equal parts. In half of this add the already cooled strawberries and mix well.

Mounting:

Place the layer of cereal on the bottom of a tray with removable walls. Pour the two creams in between. Once the strawberry one, once the white one and so on until you finish with a thin layer of strawberry cream.

For decoration I used strawberry syrup, I poured a little on top and mixed with a teaspoon lightly.

Leave to cool for a few hours before serving.


Method of preparation

Strawberry mousse cake

Preparation: For the top: Beat the eggs with hot water for 1 minute, add the sugar, then the flour mixed

Cake with chocolate mousse and strawberry yogurt

for the countertop: mix the egg whites well with the sugar, add the yolks, then gradually the milk, the oil,


Strawberry and cream cake

I always liked to make cakes and I remember that for a while I made a cake every weekend, sometimes more elaborate, sometimes simpler, everything depended on the time available. Although I tried many recipes, I stayed true to fruit cakes because they are light and are made quite quickly. The strawberry and whipped cream cake is a cake that is prepared in a maximum of 40 minutes, very light, fluffy and aromatic. It's basically a classic pandispan top, syruped with fruit syrup, and a fluffy cream with whipped cream in which I put the whipped cream pieces. For the ladies experts in cakes, its preparation is a breeze, for the beginners it is quite easy, everything is to follow the steps of the recipe.

Of course you can use what kind of fruit you want, preferably to be flavored, I don't even want to think about how good it can be with strawberries or berries. You can also try it with exotic fruits, pineapple or mango, papaya if you are lucky enough to find some that really have flavor.

I prepared it as seen in the title with strawberries, I found fragrant and baked strawberries.

It's a fluffy cake, unpretentious my kids love it!

Strawberry and cream cake

Ingredients for a tray with a diameter of 26cm:

  • 5 large eggs at room temperature
  • 5 tablespoons sugar
  • 5 tablespoons flour
  • 2 tablespoons oil

  • 500ml whipped cream
  • 2 teaspoons honey
  • 200g strawberries
  • 1 teaspoon vanilla essence
  • 50g old powder

  • 250ml whipped cream
  • 250ml mascarpone
  • 1 teaspoon vanilla essence
  • 50g old powder

  • 300g strawberries
  • 100g old
  • 50ml water

To start, preheat the oven to 180 degrees Celsius.

Separate the egg whites from the yolks and put them in a bowl with a pinch of salt. Mix them until they turn into foam and then add the sugar and mix until it melts and you get a glossy meringue. Add the yolks one after the other and mix after each until it is incorporated, then the oil and mix with low speed, the same until it is incorporated.

Add flour and mix lightly with a spoon over your head, trying to keep the volume until incorporated.

Grease the cake tin with fat or put a baking sheet, pour the top composition and then put the top in the oven for 20 minutes. After 20 minutes, we test with the toothpick, if it comes out clean, the top is baked, if there are traces of dough left on it, let it bake for another 5 minutes.

Remove the countertop, let it cool and turn it over on a plate then cut it in half.

We prepare the syrup very simply, we put the ingredients in the blender and we mix until we obtain a slightly softer puree.

For the cream, mix the sweet cream together with the sugar and vanilla essence. At the end add the honey and mix gently.

If you prepare the version with mascarpone, mix all the ingredients in a bowl (sweet cream, sugar, mascarpone, essence).

countertop, strawberry syrup, 1/2 of whipped cream, pieces of fruit, pudding, syrup, the rest of the cream, fruit.

If you also have a few mint leaves, so much the better.

The good part is that it doesn't have to be cold, you can cut it right away.

And the recipe tried by readers is the shape of the cake :)

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Strawberry shortcake

step 2. Beat eggs with condensed milk.

step 3. Add sifted flour and baking powder

step 4. Homogenize and pour into a cake tin lined with baking paper. Bake in the preheated oven at 180 degrees for 60 minutes. Or 60 minutes in a multicooker. Let cool for at least 3-4 hours.

step 5. The worktop is cut in three horizontally.

step 6. Mix the cream and powdered sugar.

step 7. Grease the top with cream. Put strawberries.

step 8. The second part of the countertop follows, cover with cream and strawberries. Then the third part and cover the whole cake with cream. Good appetite!


ICE CREAM CAKE WITH STRAWBERRIES AND VANILLA

The protagonists of this time of year are definitely the strawberries whose flavor and freshness inspire you to all kinds of dishes that are more colorful and full of flavors.

Therefore, I will prepare a delicious ice cream cake with strawberries and vanilla to take me as close as possible to the hot summer days when you can enjoy with a generous slice of this fine and refreshing dessert.

ingredients:

  • 350 ml. milk
  • 200 ml. whipped cream
  • 5 yolks
  • 150 gr. sugar
  • 250 gr. strawberries
  • 1 vanilla pod
  • 1 pandispan sheet with vanilla

To create the base of my ice cream cake I use a blender in which I mix together the milk, whipped cream, egg yolks and sugar.

I mix them well, then I put the obtained emulsion in a bowl which I immediately put on a steam bath.

Mix continuously with a whisk for about 20 minutes so as to prevent the yolks from coagulating until they obtain a slightly creamy composition on top of which the tiny bubbles almost disappeared from the beginning.

From time to time I check the temperature of my mixture not to exceed 75 °, and when it reaches the desired temperature I immediately put the vessel in a bowl with very cold water and ice which I use as a thermal shock for a quick cooling.

While I let the sauce reach a temperature as low as possible for a few minutes in the freezer, I mix the strawberries well until I get a fine foam.

For the second flavor of my cake, I heat 200 ml of liquid cream in which I infuse the seeds and vanilla pods for a few minutes after which I leave it to cool as well.

Divide the cooled base very well into two equal parts, one part I mix with the strawberries, and the other with flavored whipped cream from which I removed the vanilla pod.

I put the two containers in the freezer for 1 hour then I mix them very well to destroy the ice needles that are already starting to form.

I use this process necessary to obtain a very creamy and delicate ice cream every half hour about 7-8 times until I notice the change in the texture obtained in a very fine consistent foam that is ready to be overturned in the cake pan that I have wallpaper it with plastic wrap.

On top I place a top of a pandispan sheet with vanilla, press a little and wrap its surface well with the edges of the foil left larger, then put the cake in the freezer overnight.

When I turn it over on the prepared plate, place a few slices of strawberries on top and add fine slices of white chocolate.


How to make a Strawberry Cake with vanilla mascarpone cream?

How to make a pandispan top with cocoa?

I chose to make a simple pandispan with cocoa (explained in detail here). I heated the oven to 170 C. I prepared the baking tin: I lined the bottom with baking paper and greased the walls with a little soft butter (not melted!).

I separated the egg whites from the yolks and beat them hard with a pinch of salt. I added sugar and vanilla and beat until I got a smooth, firm and dense foam. I then put the yolks and mixed everything for a few more seconds. No more mixer! I sifted the flour and cocoa directly into the bowl and gently incorporated them with a spatula. Be careful not to leave "bags" of cocoa and flour homogenized!

I poured the dough into the mold, leveled it with a spatula and baked it in the preheated oven well at 170 C (heat up + down + ventilation, respectively the average stage for those with gas). I let it bake for 40 minutes. I took the form out of the oven, immediately turned the countertop on a kitchen grill and removed the baking paper from the bottom.

I let it cool on the grill. Be careful not to damage its edges when removing it from the mold! Leave it to cool with the bottom up (as in the picture) to weave (flatten) the bulging part (the top of the countertop).

After complete cooling I cut the top into 3 equal sheets, using a knife with a long, serrated blade (bread knife). The most beautiful and smooth remains the top (which was the bottom of the cake). Put the sheets in order because that's how they should be mounted.

How to make vanilla cream with mascarpone?

I made the cream exactly as I described here, but multiplying the ingredients by 1.5 (to obtain 1.5 kg of cream). So you have to use the quantities indicated in the table above, from this recipe.

Put the milk to boil together with the vanilla pod (if you use something like that). Separate eggs. The egg whites are put in the cold because we don't need them. Beat the yolks with the sugar, vanilla (if you use extract or vanilla sugar) and a pinch of salt. Add flour or starch and dilute with hot milk (in which the vanilla was boiled). Pour everything back into the pot and put it back on the fire, stirring constantly, until it heats up and thickens and boils (if you use flour you have to boil the cream for 2-3 minutes). Pour the cream into a tray lined with cling film and leave to cool (also covered with plastic wrap so as not to crust).

After it reached room temperature I put the cream in the fridge for a few hours. It can be done the day before it is well cooled.

The next day I prepared my whipped cream and mascarpone, both well cooled in the fridge. I whipped cream from natural cream as I explained here, without adding sugar (it has enough vanilla cream sugar).

In another bowl I placed the cold vanilla cream (it is very thick) and I mixed it for 1 minute to make it creamy again. Over it I first added mascarpone and mixed a little to incorporate well and then whipped cream. I gently embedded the latter with a spatula (not with the mixer).

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane


Low-carb strawberry cake

For the countertop I used the almond flour cake recipe, a quarter of a portion. To preserve the flavor of the strawberries, I decided to make a cream without baking, based on gelatin. My cake came out small (17 cm in diameter). If you want a bigger cake, double the quantities and use a shape about 24-26 cm in diameter.
Instead of strawberries you can use other fruits low in carbohydrates, such as raspberries, blueberries or even sour cherries.

  • 15 g butter
  • 25 g cream cheese
  • 1 or
  • 20 g of sweetener powder
  • 45 g almond flour
  • ¼ teaspoon baking powder
  • 250 g mascarpone
  • 200 ml sweet cream
  • 40 g sweetener (more or less, depending on how sweet the strawberries are)
  • 200 g strawberries (+ a few for decoration)
  • 15 g gelatin granules

With a mixer, beat the butter, cream cheese and sweetener until a fluffy composition is obtained. Then add the egg and beat a little more. Add the almond flour mixed with the baking powder and mix. The dough is poured into a form lined with baking paper (mine is 17 cm in diameter) and put in the preheated oven at about 170 degrees C for about 25 minutes. The surface may not be reddish, it's normal.

When ready, remove the top on a grill and leave to cool. Meanwhile, prepare the cream.

The gelatin is left to hydrate in 3-4 tablespoons of cold water.

Put the rest of the components in a bowl and grind with a vertical blender. It also fits sweet, to taste.

The hydrated gelatin melts in a water bath or microwave on low power until it becomes liquid. Put a little cream in it, stirring. Then incorporate the gelatin into the cream, beating with the mixer.

The top is placed in a form with removable walls (possibly in the same one in which it was baked), a strip of baking paper is attached along the walls, in order to remove the cake more easily. Pour the cream over the countertop placed in a form with removable walls. Let cool for at least 4 hours or overnight.

Remove the cake from the mold, move to a plate and garnish according to your preferences.


How to make a Strawberry Cake with vanilla mascarpone cream?

How to make a pandispan top with cocoa?

I chose to make a simple pandispan with cocoa (explained in detail here). I heated the oven to 170 C. I prepared the baking tin: I lined the bottom with baking paper and greased the walls with a little soft butter (not melted!).

I separated the egg whites from the yolks and beat them hard with a pinch of salt. I added sugar and vanilla and beat until I got a smooth, firm and dense foam. I then put the yolks and mixed everything for a few more seconds. No more mixer! I sifted the flour and cocoa directly into the bowl and gently incorporated them with a spatula. Be careful not to leave non-homogenized cocoa and flour bags!

I poured the dough into the mold, leveled it with a spatula and baked it in the preheated oven well at 170 C (heat up + down + ventilation, respectively the average stage for those with gas). I let it bake for 40 minutes. I took the form out of the oven, immediately turned the countertop on a kitchen grill and removed the baking paper from the bottom.

I let it cool on the grill. Be careful not to damage its edges when removing it from the mold! Leave it to cool with the bottom up (as in the picture) to weave (flatten) the bulging part (the top of the countertop).

After complete cooling I cut the top into 3 equal sheets, using a knife with a long, serrated blade (bread knife). The most beautiful and smooth remains the top (which was the bottom of the cake). Put the sheets in order because that's how they should be mounted.

How to make vanilla cream with mascarpone?

I made the cream exactly as I described here, but multiplying the ingredients by 1.5 (to obtain 1.5 kg of cream). So you have to use the quantities indicated in the table above, from this recipe.

Put the milk to boil together with the vanilla pod (if you use something like that). Separate eggs. The egg whites are put in the cold because we don't need them. Beat the yolks with the sugar, vanilla (if you use extract or vanilla sugar) and a pinch of salt. Add flour or starch and dilute with hot milk (in which the vanilla was boiled). Pour everything back into the pot and put it back on the fire, stirring constantly, until it heats up and thickens and boils (if you use flour you have to boil the cream for 2-3 minutes). Pour the cream into a tray lined with cling film and leave to cool (also covered with plastic wrap so as not to crust).

After it reached room temperature I put the cream in the fridge for a few hours. It can be done the day before it is well cooled.

The next day I prepared my whipped cream and mascarpone, both well cooled in the fridge. I whipped cream from natural cream as I explained here, without adding sugar (it has enough vanilla cream sugar).

In another bowl I placed the cold vanilla cream (it is very thick) and I mixed it for 1 minute to make it creamy again. Over it I first added mascarpone and mixed a little to incorporate well and then whipped cream. I gently embedded the latter with a spatula (not with the mixer).


STRAWBERRY CAKE WITH MASCARPONE CREAM

It doesn't have to be a big event to create a moment of celebration with a delicious and refreshing dessert that will accentuate your good mood and refresh your day.

Here's what I thought of & # 8211 a wonderful strawberry cake with mascarpone cream and whipped cream. It will have a moist and fluffy top, fresh strawberries wrapped in a cool cream of mascarpone with whipped cream and butter, and on top a thin layer of whipped cream covered with jelly.

ingredients:

  • 200 gr. butter
  • 200 gr. sugar
  • 2 tablespoons vanilla sugar
  • 5 eggs
  • 200 gr. flour
  • 2 teaspoons baking powder
  • 2 yolks
  • 100 gr. butter
  • 80 gr. sugar
  • vanilla essence
  • 100 ml. liquid cream
  • 250 gr. mascarpone
  • 300 gr. strawberries

I start by preparing the top for which I mix the butter very well together with the sugar and vanilla sugar until it turns white and has a very frothy texture.

Add the eggs one at a time while mixing after each until complete incorporation, then sift the flour mixed with the baking powder on top and mix them lightly.

I line a tray with butter and baking paper and pour the obtained composition, which I will bake in the preheated oven at 180 ° for 35-40 minutes.

For the cream, first mix the two yolks with the sugar and vanilla essence, then place them in a bain-marie, stirring constantly until a light cream is formed and the sugar is completely melted.

Let it cool for a few minutes and then use the mixer while adding the butter little by little.

At the end I add mascarpone cheese and whipped cream separately. I incorporate them slowly and the cream is ready.

Cut the top that has cooled well in two equal parts in the meantime and place the first part underneath in a ring from a baking tin for assembly.

Spread a layer of cream over it, and carefully place half of the strawberries on the sides and on top. It was perfect if we didn't eat a lot of them in the meantime and I would have filled the whole surface of the cream with fruit, if you have enough strawberries at hand, don't hesitate to do it. The cake will definitely be even cooler than mine.

I put the rest of the remaining cream over the strawberries, I add the top and prepare 100 ml of whipped cream, which I beat well and spread over it so as to obtain a fairly uniform surface.

For the jelly on top I used a quick-setting red "cake-jelly" sachet from Dr. Oetker, which I prepared according to the instructions on the package.

With great impatience, I put the cake in the fridge for at least two hours, then carefully remove the ring and cut the first slice. Mmmmm! & # 8230Good, good!


Cake with sweet cream cheese and strawberries

1. Whisk the egg whites with the sugar, vanilla sugar and 4 tablespoons of cold water. Mix with the beaten egg yolks with the margarine, then add, in the rain, the sifted flour with the baking powder, mixing gently. Pour into a tray lined with baking paper and bake in preheated oven, on high heat, 25-30 minutes.

2. For the cream, pass the fresh cheese and rub with 50 g of sugar, and whip the cream with the remaining sugar and vanilla sugar. Mix half of the cream with the sweet cheese and keep the rest of the cream for garnish. Put everything in the fridge. Strawberries are washed and cleaned of stalks. The most beautiful ones are kept for decoration, and the rest is passed.

3. Cut the baked and cooled top into two sheets. The first sheet is covered with half of the strawberry puree, then grease with half of the cream cheese over which the rest of the strawberry puree is placed. Cover with the other sheet that is greased with the rest of the cream and garnish with whipped cream and strawberries.


STRAWBERRY CAKE WITH MASCARPONE CREAM

It doesn't have to be a big event to create a moment of celebration with a delicious and refreshing dessert that will accentuate your good mood and refresh your day.

Here's what I thought of - a wonderful strawberry cake with mascarpone cream and whipped cream. It will have a moist and fluffy top, fresh strawberries wrapped in a cool cream of mascarpone with whipped cream and butter, and on top a thin layer of whipped cream covered with jelly.

ingredients:

  • 200 gr. butter
  • 200 gr. sugar
  • 2 tablespoons vanilla sugar
  • 5 eggs
  • 200 gr. flour
  • 2 teaspoons baking powder

  • 2 yolks
  • 100 gr. butter
  • 80 gr. sugar
  • vanilla essence
  • 100 ml. liquid cream
  • 250 gr. mascarpone
  • 300 gr. strawberries

I start by preparing the top for which I mix the butter very well together with the sugar and vanilla sugar until it turns white and has a very frothy texture.

I add the eggs one by one while mixing after each until complete incorporation, then sift over the flour mixed with baking powder and mix them lightly.

I line a tray with butter and baking paper and pour the obtained composition, which I will bake in the preheated oven at 180 ° for 35-40 minutes.

For the cream, first mix the two yolks with the sugar and vanilla essence, then place them in a bain-marie, stirring constantly until a light cream is formed and the sugar is completely melted.

Let it cool for a few minutes and then use the mixer while adding the butter little by little.

At the end I add mascarpone cheese and whipped cream separately. I incorporate them slowly and the cream is ready.

Cut the top that has cooled well in two equal parts in the meantime and place the first part underneath in a ring from a baking tin for assembly.

Spread a layer of cream over it, and carefully place half of the strawberries on the sides and on top. It was perfect if we didn't eat a lot of them in the meantime and I would have filled the whole surface of the cream with fruit, if you have enough strawberries on hand, don't hesitate to do it. The cake will definitely be even cooler than mine.

I put the rest of the remaining cream over the strawberries, I add the top and prepare 100 ml of whipped cream, which I beat well and spread over it so as to obtain a fairly uniform surface.

For the jelly on top I used a quick-setting red "cake-jelly" sachet from Dr. Oetker, which I prepared according to the instructions on the package.

With great impatience, I put the cake in the fridge for at least two hours, then carefully remove the ring and cut the first slice. Mmmmm!… Good, good!


Video: Κλασικά Πασχαλινά Κουλουράκια Επ. 51. Kitchen Lab TV. Άκης Πετρετζίκης (December 2021).