Traditional recipes

Strawberry shortcake

Strawberry shortcake

countertop

1. Preheat the oven to 190

2. Beat the egg whites with the salt powder then gradually add the sugar and mix until dissolved.

3. Mix the flour with the baking powder and sift them into the beaten egg whites little by little. We incorporate them with the help of a spatula, with ample, circular movements. We also include strawberry essence + dye.


4. Place the composition in a tray (24 cm in diameter) lined with baking paper and place in the oven for 30 minutes. To see if it has baked, test with a toothpick - if it comes out clean => baked top.

Remove the countertop and let it cool completely before cutting it.


*** We prepare the creams only after we have the top ready for assembly.

Cream 1:

1. Put the gelatin to hydrate for 10 minutes in 200 ml of water, then dissolve it in a bain-marie.

2. Beat the whipped cream with the sugar until it gains volume and consistency.

3. Mix the yogurt with the whipped cream, mashed strawberries and diced strawberries.

Cream 2

1. Hydrate the gelatin in 200 ml of water for 10 minutes, then dissolve it in a bain-marie.

2. In a bowl, put on medium heat 200 g of sugar together with 100 ml of water. Stir from time to time and leave on the fire until the liquid drops to 1/3 of the initial amount.

3. Beat the egg whites with the salt powder. Then add the remaining sugar in the egg whites and beat until completely dissolved. With the mixer set to medium speed, lightly incorporate the hot syrup (from step 3) into the egg whites.

4. After it has cooled down a bit, add the gelatin prepared according to the instructions and the mashed strawberries. Mix and put in the fridge for 5-10 min. Then take it out and mix it with a whisk and quickly put the composition on the cake.

Assembly:

1. Wallpaper a tray with a removable bottom with cling film, put the first slice of the top, syrup it well, put half of the cream 1, the second slice, syrup again, put the rest of the cream 1 and the last slice of the top that we will syrup and put in the fridge for at least 2 hours.

2. Take the cake out on a plate, dress it in the second type of cream and put it in the fridge for another hour.

3. For decoration, beat the cream with the whipping cream until it reaches consistency, then coat the cake in it. Put the strawberries and candies on top.

Enjoy!


Make a top of 4 beaten egg yolks with 4 tablespoons of sugar, 2 tablespoons of hot water, 4 tablespoons of flour. Separate from the whipped cream 4 egg whites, put a baking powder and easily incorporate it into the mixture. Put white paper in a tray, pour the composition into the tray leveling with a spoon. Bake over low heat until lightly browned at the edges and if we press on top there is no trace left.


Turn it upside down on another sheet of paper, wet it with cold water and peel off the sheet on which it was baked.


Three such sheets are made.


Cut the sheets into 2 and get 6 pieces that can be mounted in 2 cakes.


Between the sheets I put whipped cream and a layer of strawberries cut in half, before covering with the last sheet.


Both cakes included whipped cream obtained from 1.6 liters of sour cream, plus for the garnish I made about 700 grams.


On top of the last sheet I put a thin layer of whipped cream, I placed the strawberries as neatly as possible, I surrounded the cake with a strip of aluminum foil (put in three) and I poured 500 ml of red Gelly Cake (prepared according to the instructions on the package). After it hardened, I removed the foil.


I decorated the edges with whipped cream and next to the cake I put strawberries cut in half in white chocolate, and with stripes of brown chocolate.


The second cake was decorated with roses,
The Strawberry Shortcake recipe was proposed by T Irina


Method of preparation

First, melt the chocolate with the cream on a steam bath, but be careful not to boil it.

Allow the melted chocolate to cool slightly and in the meantime moisturize the gelatin according to the instructions on the package. When it is ready, add it over the melted chocolate and mix well.

Cover the bowl with cling film and refrigerate for an hour.

Remove the cream from the fridge, remove the foil and mix on low speed for a minute, add the yogurt and mix for another minute or until the cream is smooth.

Cut the strawberries into small pieces (keep about 100g for garnish), add them over the cream and mix well. As I told you in the ingredients, the original recipe said to use raspberries, but as the tastes are very divided in my family, and as we only had strawberries in the house, we decided to use them. The only downside to using strawberries is that the cake is harder to cut, especially if you cut the strawberries into larger pieces like I did: D.

Make a syrup from: a glass of water, 2 tablespoons of sugar, a teaspoon of vanilla essence and a teaspoon of cognac. Put all the ingredients in a saucepan over low heat until the sugar melts, let it cool a bit. Wallpaper a pan or a round cake tin (21 cm in diameter) with cling film, then dip the biscuits, one by one, in the syrup obtained and place them around the tray.

Pour the cream in the middle of the biscuits (this will fill 3/4 of the height of the biscuits) cover with cling film and refrigerate overnight.

When you have taken the cake out of the fridge, lift it out of the mold with the foil and place it on a plate. Remove the foil easily. Mix the whipped cream and pour it over the cream.


Method of preparation

countertop
1. Preheat the oven to 190 degrees Celsius.
2. Beat the egg whites with the salt powder then gradually add the sugar and mix until dissolved.
3. Mix the flour with the baking powder and sift them into the beaten egg whites little by little. We incorporate them with the help of a spatula, with ample, circular movements. We also include strawberry essence + dye.
4. Place the composition in a tray (24 cm in diameter) lined with baking paper and place in the oven for 30 minutes. To see if it has baked, test with a toothpick - if it comes out clean = baked top.
Remove the countertop and let it cool completely before cutting it.

*** We prepare the creams only after we have the top ready for assembly.
Cream 1:
1. Put the gelatin to hydrate for 10 minutes in 200 ml of water, then dissolve it in a bain-marie.
2. Beat the whipped cream with the sugar until it gains volume and consistency.
3. Mix the yogurt with the whipped cream, mashed strawberries and diced strawberries.

Cream 2
1. Hydrate the gelatin in 200 ml of water for 10 minutes, then dissolve it in a bain-marie.
2. In a bowl, put on medium heat 200 g of sugar together with 100 ml of water. Stir from time to time and leave on the fire until the liquid drops to 1/3 of the initial amount.
3. Beat the egg whites with the salt powder. Then add the remaining sugar in the egg whites and beat until completely dissolved. With the mixer set to medium speed, lightly incorporate the hot syrup (from step 3) into the egg whites.
4. After it has cooled down a bit, add the gelatin prepared according to the instructions and the mashed strawberries. Mix and put in the fridge for 5-10 min. Then take it out and mix it with a whisk and quickly put the composition on the cake.

Assembly:
1. Wallpaper a tray with a removable bottom with cling film, put the first slice of the top, syrup it well, put half of the cream 1, the second slice, syrup again, put the rest of the cream 1 and the last slice of the top that we will syrup and put in the fridge for at least 2 hours.
2. Take the cake out on a plate, dress it in the second type of cream and put it in the fridge for another hour.
3. For decoration, beat the cream with the whipping cream hardener until it reaches consistency, then coat the cake in it. Put strawberries and candies on top.
Enjoy!


PAVLOVA WITH STRAWBERRIES

Pavlova with strawberries is the recipe for the best strawberry meringue cake. It is the easiest dessert and I think I can offer you one of the best Pavlova recipes.

This is more than just a cake with fruit and a sour cream or whipped cream, it is a fantastic dessert that you can put on the list of special holiday menus, for various events in your life or simply the best way to recycle the remaining egg whites after the holidays.

I used the term strawberry until now because it was the correct one until 2005, when in DOOM strawberries were accepted as the plural of the singular strawberry. At this time both forms are accepted as correct: strawberries and strawberries.

The crispy, but soft-core shell, obtained for this delicate dessert, was specially prepared for the ballerina Ana Pavlova, and its meringue and shape imitate the ballerina's tutu skirt.

Dessert is claimed by both Australia and New Zealand. It was prepared after the ballerina's tour in these countries somewhere around 1920, and a chef prepared this dessert as a tribute.

The first recipe published under the name Pavlova appeared in Australia in 1926, but it was a layered jelly recipe, not meringue, while in New Zealand it appears that the first meringue recipe was published in 1929.

After all, for us, it doesn't matter whose recipe it is. But one thing is clear: the original recipe has a layer of meringue covered with whipped cream, strawberries and kiwi.

From the first recipe for meringue with whipped cream, decorated with strawberries and kiwi to the present day, it has been transformed and adapted, adding coffee, chocolate, hazelnuts.

I leave here my favorite version, reissued & # 8211 after it was first published in the cream version.

Even if you are not a meringue fan, Pavlova you should try it at least once in your life. Sour fruits compensate for the sweetness of meringue, so their association in this dessert is absolutely necessary.

Each meringue bite with lemon cream and fruit melts in your mouth.

Pavlova with strawberries is a dessert like a love story. You can never forget him.

You can only put strawberries or raspberries, but it would be fantastic with a combination of all berries. In winter it would go hand in hand with kiwi and orange & # 8211 skinless slices.

I used whipped cream for a long time but at one point I replaced it with lemon curd and since then I can only conceive this dessert in this combination: pavlova with strawberries and lemon curd.

The secret of this spectacular dessert is meringue. The egg whites must be mixed until a very strong foam is obtained, and the sugar is not felt at all if you put the composition between your fingers. Do not open the oven door during baking. The cooling process is as important as the baking process. After turning off the oven, leave the door closed for 15 minutes, then ajar until it cools completely. I usually leave Pavlova until the next morning. I know for sure that at this moment the outer shell is dry and can be turned into cake.

If you get too many cracks in the final meringue, it means that the temperature of your oven is too high. Not all ovens have the same power, so there may be differences and you know what to do next time. The same explanation can be for a slightly brown color.

If the meringue drops suddenly and does not stay strong, it is a sign that you have opened the oven door during baking. If you get liquid under the cake, the egg whites may be too old or you may have used poor quality sugar. However, the interior may be good, creamy, even if you have liquid under the meringue.

The good part is Pavlova with strawberries can be prepared in advance. Prepare the meringue 2-3 days in advance, keep it covered tightly. Cream and fruit are put only before being served. Due to the humidity, the meringue loses its texture and becomes moist, so it can be eaten that day, at most the next day if there is anything left.

If the dessert you want doesn't come out right away, don't give up! I know for sure that there are confectioners / pastry chefs or cooks who did not succeed at first. But if it comes out to you, you should be proud and share this recipe with others. You can send me a picture to show everyone the pavlova made by you.

Now I leave the list of ingredients and how to prepare for Pavlova with strawberries.

INGREDIENT:

6 egg whites
320 g old
4 teaspoons starch
1 teaspoon vinegar
1/2 vanilla extract / vanilla paste

For topping:

To make Pavlova cake you have to have a little patience, otherwise everything is easy.

For starters I mixed the egg whites with a pinch of salt. When they became a white foam that doubled in volume, I added the caster sugar gradually in 4 tranches, a few minutes apart.

I mixed the egg whites until they became very hard foam and I tested this foam. I took a little between two fingers, rubbed them. I didn't feel the sugar, so the mixing operation was over.

I added the starch, mixed for a few more seconds, then added the vinegar and vanilla extract and let the mixer spin for another 10 seconds. I preheated the oven to 150 ° C.

I drew a circle with a diameter of 24 cm on a baking paper. I put the paper in the baking tray and arranged the hard egg white foam inside it.

With the help of a spoon I lifted the base and made the shape that brings with it the ballerina's skirt. I intentionally left traces, as if they were folds of the skirt. You can also do this with a knife or a palette.

I put the tray in the oven and let it bake at 150 ° C for 10 minutes, then I reduced the temperature to 110 ° C and let Pavlova bake for an hour.

Only after this time can you open the oven door and check if the shell is crispy by tapping lightly with one finger.

I let it cool at first with the door closed (15 minutes), then I opened the door and put the handle of a wooden spoon to keep it slightly ajar.

My meringue looked perfect! It had a single superficial crack at the top.

Let the meringue cool overnight, then decorate it with lemon curd (which I sometimes mix with 100 g mascarpone) and strawberries. You can find the lemon curd recipe if click here.

Unfortunately, this dessert never resists being photographed. I hope that next time I will be able to put a picture with the interior, which looks sensational!


Method of preparation

Mascarpone and strawberry cake

Top: Mix eggs with sugar and a pinch of salt until it doubles in volume. Alternatively,

Chocolate cake and coffee cream

Preparation for the countertop: Separate the egg whites from the yolks, put the egg whites on the robot with


Method of preparation

10-15 minutes), in the last 5 minutes add the basil sprig.

2. Turn off the heat and allow to cool completely. Remove the basil sprig and pass the strawberries with a blender.

Inner cream:
CAREFUL! You prepare it at the time of assembly!
1. Hydrate the gelatin in cold water, then dissolve it in a bain-marie.
2. Mix the cold liquid cream until it increases in volume and becomes aerated. Add the yogurt, strawberry puree and dissolved gelatin and mix until incorporated.

Strawberry cream (for dressing the cake)
CAREFUL! Prepare this cream after the cake is already assembled and take it out of the freezer.
1. Hydrate the gelatin in cold water then dissolve it on a steam bath.
2. Mix the whipped cream until it increases in volume and becomes aerated.
3. Add the strawberry puree and gelatin and mix until incorporated.
Assembly:
1. Put the first slice of countertop in the tray in which you baked it lined with foil / baking paper, syrup it, put half of the cream for the interior, the second slice, syrup, the rest of the strawberry cream (for the interior) and the last slice of countertop you will syrup. Put the cake in the freezer for 2-3 hours. 2. Remove the cake tray from the freezer, place a cake board (cut 1 cm smaller than the top itself) on a plate, and place them on top of the tray and turn the cake over carefully.
3. Carefully take the cardboard with the cake and move it on a grill then pour the strawberry cream on top. Don't forget to put the grill on a plate so you don't put the cream on the floor.
4. Move the cake with the cardboard on the plate. Mix the cold liquid cream with the sugar until it becomes aerated, put it in a pos with a simple tip and decorate the cake according to your preference. :)

I decorated it at the insistence of my little girl with dots and popcorn and kissed a heart. :))


The tastiest strawberry cake!

A homemade cake with tasty and good-looking strawberries - delicate sponge cake, aromatic fruit and boiled vanilla cream! A summer dessert from a delicious combination of ingredients!

INGREDIENT:

For the countertop:

& # 8211 1 teaspoon vanilla extract

For syrup:

& # 8211 2 medium oranges (juice and peel)

& # 8211 1 teaspoon vanilla extract

For the cream:

& # 8211 70 gr of corn starch

For jelly:

& # 8211 juice from ½ lime and ¼ lemon

For decoration:

METHOD OF PREPARATION:

1. Prepare the cream. Heat the milk almost to boiling point, adding the vanilla pod.

2. Beat the eggs with the sugar, then add the starch and mix.

3. Pour a little hot milk into a thin thread, stirring constantly with the whisk, transfer the composition obtained in the milk pan and boil it, stirring, until it reaches the consistency of a thick cream.

4. Take the cream off the heat, add butter, mix very well, transfer it to a bowl, cover it with food foil and leave it at room temperature to cool, then put it in the fridge.

5. Prepare the sponge cake. Beat the eggs with sugar and vanilla essence in a bain marie until the composition becomes homogeneous and creamy.

6. Continue to mix with the mixer on high speed for about 5 minutes, until the composition becomes fluffy and increases in volume.

7. Sift the flour mixed with salt directly into the bowl and mix with a spatula.

8. Mix a little dough with melted butter, transfer the composition to the bowl with the dough and mix again with the spatula.

9. Pour the dough into the form greased with butter and sprinkled with flour, put the mold in the preheated oven to 175 ° С and bake the sponge cake for 25-30 minutes.

10. Remove from the grill and allow to cool.

11. Prepare the syrup. In a saucepan, add sugar, vanilla extract, grated peel (only the colored layer, the white is bitter), orange juice and water. Stir, bring the ingredients to a boil over medium heat, simmer for 1 minute and allow the syrup to cool.

12. Strain the syrup through a sieve.

13. Wash the strawberries, dry them with kitchen towels, cut the stalks and cut the fruit in half. Try to sort the fruit by size: you need to have 2 times more large halves than small halves.

Advice. Cut the strawberries at a right angle, this will depend on the final appearance of the cake.

14. Beat the soft butter with the mixer until creamy, then add ¼ of the boiled cream and mix with the mixer on high speed until smooth.

15. Continue to add the remaining boiled cream in 3 steps and mix with the mixer.

16. The final cream must be aerated and fine. Transfer it to a pastry bag and refrigerate.

17. Cut the sponge cake into countertops, then cut the countertops with a pastry ring to make straight edges.

18. Abundantly syrup the tops with vanilla and orange syrup.

19. Assemble the cake. Wallpaper the base of a removable form with plastic wrap and secure the ring.

Advice. If you simply use a pastry ring, then line the base with 2 layers of foil.

20. Grease the walls of the mold with butter and line them with waxed baking paper or acetate foil, but do not grease with butter.

21. Place the larger halves of the strawberries on the edge, then move to the middle of the form, placing the smaller halves.

Advice. It is very important that this layer is arranged as nicely as possible, because the cake will be overturned, so the layer at the base of the shape will be the surface of the cake.

22. Take the bag of cream and first fill the empty spaces between the fruits, then make a fairly thick layer of cream, adding it in circular motions.

23. Place a syrupy sponge cake and press it lightly, so as to deepen it a little in the cream. Fill the space between the countertop and the walls of the form with cream.

24. Add larger halves of strawberries vertically, sticking them to the wall cut and slightly deepening them with the tip of the cream.

25. Then fill the space between the fruits with cream, fixing them, then cover the top with a layer of cream.

26. Add strawberries cut into medium cubes and cover them with a not very thick layer of cream.

27. Place the second sponge cake, which must be smaller in diameter than the first, and deepen it in the cream.

28. Add a new layer of cream, level it with the pastry spatula and refrigerate for at least 4 hours.

29. Remove the cake from the fridge, turn it over on the serving platter and remove the form. Do this very carefully and do not rush.

30. Cover the surface of the cake with jelly so that the strawberry retains its color, and decorate the dessert with mint leaves.

Serve the cake and get ready to hear only words of praise and delight! Rest assured, this dessert will remain in everyone's memory forever! The most successful combination, the most appetizing look and the freshest taste!