Traditional recipes

Strawberry shortcake

Strawberry shortcake

Servings: 18

Preparation time: less than 60 minutes

RECIPE PREPARATION Strawberry Cake:

The top is a classic pandispan. We cut it so as to obtain 2 equal slices. To prepare the cream, mix all the ingredients and put the obtained composition over the first slice of the top, then put slices of strawberry, put the second top and repeat the operation. Leave in the fridge overnight. There is no need to syrup the countertops.


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Cake with strawberry mousse and chocolate

This is one of our favorite sweets. The first round of strawberries I bought this year I ate as such, but the second ended in this cake with strawberry mousse and chocolate , light, cool and fragrant. Strawberry mousse in combination with chocolate is always a winning combination that can not fail.


How to prepare Diploma cake with strawberries

It is a very easy cake recipe to make without baking because we use champagne biscuits.

For a cream with a fine and delicious taste, I recommend using natural cream, the one obtained from cream and not imitations in envelopes or vegetable cream.

For this cake, so that I could easily remove it, without disturbing the cookies in their place, I used a metal form with a removable ring, like this one here. My shape was 26 cm in diameter.

Over the top layer of fruit, to prevent them from drying out and oxidizing, I used a sachet of red jelly cake like this. It is not mandatory to use it, but especially if you make a large cake, which you keep in the fridge for 2-3 days, it looks better with that layer of jelly on top.


How do we prepare the Ella cake recipe with mascarpone, whipped cream and strawberries?

Put beaten eggs, add a teaspoon of salt and sugar. Let them froth until the sugar is completely dissolved.

When the sugar is completely dissolved, add a teaspoon of vanilla paste, add the melted butter and mix gently.

Add the flour, which you sift slowly, while mixing gently, from bottom to top, with gentle movements, using a spatula.

We will get a frothy and very fine dough. I prepared a tray with a diameter of 26 centimeters, you can also use a 28 cm one, which I greased well with butter and covered it with flour, but you can also cover it with baking paper.

Preheat the oven to a temperature of 160-170 degrees Celsius with ventilation in electric ovens, 180 degrees without ventilation, fire up and down, and in gas ovens the fire must be medium.

Do not open the oven for the first 20 minutes.

Remove the top from the tray, leave it to cool on a grill.

I also leave you the video recipe, so you can see exactly everything I do and what the countertop and cream look like to me. And further, you know what to do: comments whether you like it or not, like, distribution & hellipetc

Kiss you on those cool souls!


Method of preparation

Cake with strawberry jam and Bavarian vanilla

For the countertop: mix the egg whites with the salt powder until they start to foam. Gradually add

Vanilla and strawberry cake

Top: Whisk the egg whites, add the sugar and mix until it melts. Add the yolks


Cake with semolina cream

Gaby_gabytza sent a wonderful recipe to our Contest: Cheesecake. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro.

ingredients

COUNTER TOP
7 eggs
50 ml oil
150 ml of blackberry compote
1 sachet of baking powder
400 g flour
200 g sugar
1 sachet of vanilla sugar
3 tablespoons cocoa


cream
500 ml of milk
5 yolks
5 tablespoons gray
1 tablespoon cocoa
vanilla essence
200 g powdered sugar
frozen strawberries


decoration
banana
orange
1 transparent jelly cake envelope
cherry compote

Method of preparation

Separate the yolks from the whites. Mix the yolks with the sugar, gradually add the compote and oil. Separately mix the egg whites with a pinch of salt and pour over the yolks. Mix together and add flour in the rain previously mixed with baking powder and cocoa. Prepare a detachable wall tray and line it with baking paper and turn the top over. Bake until it passes the toothpick test.

Cream & # 8211 put the milk to boil and turn off the heat after it has boiled. We mix the yolks with the sugar, cocoa and essence. Pour the yolks over the milk and mix. Then put the cream on the fire again and mix lightly over low heat. Gradually add the tablespoons of semolina and let it boil until the cream thickens, stirring constantly. Put the frozen strawberries in the microwave for 1 min. Add the whole strawberries and mix the cream for 1 minute. Let cool for 5 minutes.

Use a tray with removable walls and place the first slice of cake (I syruped the slices of cake with the syrup left by the strawberries) add half of the cream - the 2nd slice of cake - the rest of the cream and on top the last slice of cake.

Slice the banana and orange, remove the cherries from the compote and let them drain. Prepare the jelly cake envelope according to the envelope instructions and pour it over the fruits placed on the cake.


How to make the recipe for strawberry charlotte with cream or cake Diplomat with strawberries and biscuits & # 8211 without baking?

Ingredients for charlotte aux fraises or Diplomat with strawberries

Of course, this strawberry and cream cake is made in the strawberry season, when they come from local producers and have great flavor and sweetness! There is no point in tangling in winter with greenhouse strawberries that have the texture and taste of cucumbers.

out of 1 kg of whole strawberries I was left (after removing the stalks) with 900 g. I put aside 300 g of more beautiful strawberries (bigger and stronger) which I will later cut into pieces. I put the remaining 600 g directly in the processor robot vessel.

I also prepared my biscuits. You can also make homemade cookies if you follow this recipe.

I also hydrated the gelatin sheets in a lot of cold water. If you have gelatin granules then I invite you read here how to proceed. The 15 g are hydrated in 80 ml of cold water (at least 10 min).

I prepared my special shape for the charlotte: it has a truncated cone shape with a diameter of 15 cm and 17 cm above and a height of 10 cm. I measured its volume: 2 L fixed.

How to make Diplomat cream with strawberries and natural cream?

I processed the 600 g of strawberries with the robot with knives (it can be a classic or hand blender) and I strained the puree obtained through a fine sieve. We don't need pips in the cream.

I was left with 500 g of puree strained by strawberries and transferred to a saucepan. I added sugar, vanilla and lemon juice (it has an antioxidant role).

I put the pan on low heat and waited for the strawberry sauce to heat up but not to boil. I mixed it with the spoon to dissolve the sugar. I checked the temperature with the kitchen thermometer and when it indicated 60 C I pulled the pan aside. I squeezed the hydrated gelatin sheets well and added them to the strawberry sauce. If you use gelatin granules then it is left to hydrate as I said above, then heat over low heat until it reaches 60 C and pour into the strawberry sauce taken from the heat.

I mixed well. I transferred everything to a cold bowl with a larger volume (so that the whipped cream would fit later) and left the sauce to cool. It should reach 28-30 C (lasts about 1 hour). I mixed it occasionally so that it did not coagulate on the surface.

Since I have made creams with strawberry sauce before and I know that they come out quite pale (beige-pink) I decided to add a few drops of natural red dye to get a more intense color. Mine is based on beets (bought online from a store in Germany) and has a purple tint & # 8230 be careful how you dose the color!

I also show you like strawberry cream without dye & # 8211 see here the recipe for strawberry cheesecake. If it's ok then don't put dye.

Until the sauce cooled, I had time to line the shape of the charlotte with plastic wrap and place the biscuits on its edge as well as cut the remaining 300 g of strawberries into pieces and put them in a strainer. Do not shorten the biscuits until they are full of cream! These 2 issues must be resolved before mixing the strawberry sauce with whipped cream. The edges of the food foil should be longer so that you can cover with them the surface of this Diplomat strawberry cake.

When the strawberry sauce with gelatin started to approach 30 C, I started whipping the cream. The whipped cream should be well cooled in the refrigerator. Details on how to beat natural cream correctly can be found here. In this case, I only beat it 3/4 so that I could incorporate it in the strawberry sauce (so we don't beat it "stick"). No extra sugar should be added.


Meringue cake with strawberries and pistachios

Replace the classic sponge cake top with layers of meringue as light as flakes.

• 10 servings • Ready in 1 hour and 20 min + plus cooling time • 350 calories per serving • 17 g fat

INGREDIENTS

■ A few drops of green food coloring

FOR THE FILLING

■ 2 tablespoons powdered sugar, plus sprinkle

METHOD OF PREPARATION

1 Preheat the oven to 2/150 ° C. Draw 3 circles 20 cm in diameter on baking paper and place them in three different trays.

2 Beat the egg whites and then add the sugar, 1 tablespoon at a time. Combine starch, vinegar and dye to obtain a thin paste and incorporate into the foam together with 75 g of pistachios.

3 Using the cone or even the spoon, put the foam in a layer on the baking paper, on the other side of where you drew the circles. Bake for 1 hour. Turn off the flame and let it cool for 1 hour in the oven.

4 Beat the whipped cream and add 2 tablespoons sugar. Place the first sheet of meringue on the serving platter, place half of the cream on top and then sprinkle with fruit. Continue with the rest of the sheets and place the fruit on top, the remaining pistachios and sprinkle with the remaining powdered sugar.


Diploma cake with strawberries

For my daughter's birthday this year, I chose to make a diplomat cake. And since strawberries are the stars of this season, I didn't fail to choose them as the only fruits I added to the diplomat cream.

Of course, all summer long you can prepare this refreshing cake, light and good, with any fruit you like, avoiding kiwi and fresh pineapple, which influences the action of gelatin.

Although I kept preparing various variants of the diplomat cream, this time I chose to prepare according to Violeta's recipe.

What made me happy was the fact that all the children asked for it, so it's worth sharing the recipe

Ingredients

For the countertop

2 tablespoons edible starch tip (not ammonia !!)

a teaspoon tip baking powder

For the cream

400 ml sweetened liquid cream

200 ml sour cream for cooking

a teaspoon of vanilla extract

For decoration

300 ml sweetened liquid cream

In addition & # 8211 juice from a pineapple compote.

Wheat Cake diploma

Separate the egg whites from the yolks

Mix the yolks with water and oil and mix with a whisk, stirring vigorously.

Mix the egg whites with a pinch of salt.

Gradually add the sugar and do not stop until the sugar crystals are completely diluted. (approx. 10 minutes).

Put the yolks over the egg whites, sifted flour together with the starch and baking powder and mix well, stirring gently, from the bottom up, trying to get the air out of the egg whites as little as possible.

Pour the composition into a tall, square cake form (you can also bake in a round tray) with a side of 20 cm greased with oil and sprinkled with flour on the bottom. Move easily to settle as the composition.

Put the bowl in the preheated oven and bake the top on low to medium heat, on step 2 of the electric cutter, for 30-35 minutes (do the toothpick test)

Leave to cool. After a few hours, slice into two equal slices.

Diploma cream.

Start with the strawberries, which you wash and peel and cut into cubes.

Put them in a strainer, sprinkle a little sugar on them and let the juice drain.

Put gelatin in a cup, along with 100 ml of cold water.

Mix the eggs with the sugar and put them in a double-bottomed bowl over low heat.

Stir continuously with a whisk until the sugar is diluted and the composition slightly thickened and frothy.

Turn off the heat and let it cool (maximum 5 minutes) while you mix the whipped cream with sour cream, vanilla and sugar, until it has a firm texture.

Take the gelatin and put it in the warm egg composition, stir to melt and mix.

Cool completely by placing the vessel in another in which you put cold water.

Incorporate the chilled cream, with a whisk, into the whipped cream. Chicken and strawberry pieces.

Prepare the tray in which you baked the top by lining it with food foil.

Pour half the amount of cream, place a slice on the counter, syrup with the pineapple compote, then pour the remaining cream.

Put the other slice on the counter, syrup, cover and put the tray with Diplomat cake cold for at least 3-4 hours (I left it overnight).

Turn over on the plate with a firm movement, peel off the foil and decorate after inspiration with whipped cream obtained by mixing the ingredients until it acquires a firm texture.