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Strawberry shortcake

Strawberry shortcake


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We clean the strawberries, wash them and powder them with vanilla sugar. We keep them cold until we decorate the cake.

How to prepare the cream:

Prepare the strawberry pudding and let it cool. Mix the whipped cream together with the essences and the lemon juice, and then, prepare the gelatin, which we will hydrate in a cup of cold water (melt it on a steam bath). When the pudding has cooled, mix it with whipped cream and mashed strawberries, add gelatin and mix the composition, which we will keep cold for about an hour.

For the countertop:

Mix the egg whites with the sugar, and mix the yolks with the two tablespoons of oil, incorporating them into the egg whites. Add the essences and sifted flour together with the baking powder, homogenizing the composition. Place in the oven (preheated) in a tray lined with baking paper for 20-25 minutes. When the top is baked, remove it and place it, with paper, on a damp towel for 10 minutes. (baking paper is removed only after the countertop has cooled completely)

We syrup the countertop - I used cherry compote, place the cream evenly and then add the strawberries. On top I added the compote mixed with mashed strawberries and a sachet of gelatin. Keep cold for a few hours.

Enjoy your meal!


Strawberry cake Fraisier French recipe

Strawberry cake Fraisier French recipe. The strawberry cake composed of pandispan, vanilla cream with butter and marzipan decoration is a classic of French confectioneries, over 200 years old. The traditional shape is square (to emphasize the geometric alignment of the strawberries) but in the last 50 years the circular shape has been used.

In both cases, the strawberries are aligned on the top of the vanilla pandispan cake top, exposing halves of the strawberry to the view. Do not imagine that this was invented in our country! In the strawberry season you can find Fraisier in any French confectionery. I ate it with pleasure by everyone if when I had the opportunity to be in France spring-summer. One more thing! The original is full of strawberries and inside! As it should be a strawberry shortcake. Of course, it is more convenient to prepare it in high season, when the price of strawberries is affordable. However, in winter there is no point in making cakes like this because the & # 8222 import & # 8221 strawberries have neither the taste nor the aroma of the local, Romanian ones.

In our house, a strawberry cake, vanilla cream mixed with butter and pandispan top has been made in our house for about 80 years. Strawberries are cut into slices or quarters and sometimes covered with jelly. I think a lot of people make this cake light and fragrant but they didn't know it originated in Fraisier! Diana has a similar recipe here.

The traditional components of a strawberry Fraisier cake (pronounced & # 8222frezie & # 8221 with emphasis on the last syllable, ie on the last & # 8222e & # 8221) are: vanilla pandispan tops (recipe here), vanilla cream (recipe here) mixed with foamed butter (mousseline cream) and a few drops of Kirsch (cherry brandy), strawberries and the marzipan sheet that covers it. Marzipan is a real preparation made from almonds and sugar (66% almonds). It has a specific texture and a distinct almond aroma & # 8211 both characteristics being indispensable in this recipe. Marzipan is NOT a sugar paste and cannot be replaced either with white chocolate or other improvisations. That will no longer be a Fraisier cake!

The name of this cake comes from strawberry (fraise in lb. fr) and & # 8222fraisier & # 8221 is called the strawberry plant. The French (like the English speakers) do not differentiate between & # 8222tort & # 8221 and & # 8222prajitura & # 8221 & # 8211 they are also called: gateau or cake. I read an interesting article about this cake-cake & # 8211 here.

I was guided by the recipe of the famous Chef Patissier Eric Lanlard. His recipe is for a larger shape, 22 cm.

I adapted his recipe to a circular shape 18 cm in diameter and I got a cake of approx. 1,100 kg.


STRAWBERRY CAKE WITH STRAWBERRIES (STRAWBERRY CAKE)

INGREDIENTS: 400 g Savoiardi biscuits
500 ml whipped cream
80 g old powder
4 fresh yolks
500 g mascarpone
700 g strawberries
80 g old cough
120 ml Alchermes liqueur or strawberry syrup
1 sachet of vanilla sugar

We wash the strawberries, cut them into thin slices and sprinkle them with caster sugar. Stir and let the strawberries cool for 15-20 minutes until they leave a syrup. Before using them, drain them in a strainer.

In another bowl, put the mascarpone cheese, powdered sugar, vanilla sugar and fresh yolks. Mix until the ingredients are mixed and get a fine cream.

Separately beat the whipped cream until you get the cream.

Then mix the whipped cream with the mascarpone cream, mix well and let it cool.
The syrup drained from the strawberries is mixed with Alchermes liqueur or, if you don't have it, we can use strawberry syrup as I did.
We prepare the plate or the shape of the cake in which we want to assemble the Tiramisu cake with strawberries. If you use a tray, as I used to, you must use the adjustable cake ring. On the plate we place a layer of syrupy biscuits and half the amount of whipped cream and mascarpone. Put the well drained strawberries over the whipped cream.

We place another layer of syrupy biscuits and the rest of the cream.

Let the cake cool for a few hours or until the next day.

Tiramisu is a very tasty and extremely fast dessert. I hope you like it and try the recipe.
Because the recipe is tried on the internet, I also leave a video for more inspiration.


Top 5 strawberry dessert ideas

5. Strawberry mousse

We start the top of the best strawberry desserts with this delicious foam, a quick recipe with which you can satisfy your craving for sweets without endangering your figure. Strawberry foam is refreshing, tasty and is ready in less than an hour, with cooling time. Therefore, it is a good solution if you receive an unannounced visit and you want to prepare something good as soon as possible. If I aroused your interest, here is the recipe HERE.

4. Strawberry cake with whipped cream icing

Cream and strawberries go perfectly together, and this cake will delight even the most capricious family members. It is an ideal dessert for hot summer days, but also the perfect cake for a birthday, because it is light and delicious. Much milder in shape than a chocolate cake, the strawberry cake will become your favorite, so find the recipe HERE!

3. Ice cream cake with pistachios and strawberries

If the strawberry-cream combination seems too common, then you must try to combine the aroma of pistachios with that of these delicious summer fruits. In addition, because the weather becomes mercilessly hot with each passing day, it would not hurt to prepare an ice cream cake to help you forget about the mercury high in the thermometers. Believe us: you will love this recipe, especially since it is made cold!

2. Strawberries drawn in chocolate

Simplicity is often synonymous with refinement, and this applies even in the kitchen. You don't have to be a master chef to make a "good world" dessert. Strawberries drawn in chocolate are a perfect solution for a romantic evening with your boyfriend, especially if a quality champagne appears in the landscape. In addition, this recipe is so easy to make that you will have all the time in the world to arrange for the meeting. Find out how to prepare strawberries drawn in chocolate HERE!

1. Strawberry and yogurt cake, without baking

A dessert whose preparation does not require baking is a real blessing in July-August, isn't it? Strawberries go great with a cool yogurt cream and if you add a crunchy top of wafers and almonds, you probably get the best dessert you've eaten lately. Find out the recipe for strawberry and yogurt cake without baking HERE!

a strawberry dessert is sometimes all you need to get through a hot, tiring or boring day, so choose a recipe from the above and treat yourself!


Strawberry cake Fraisier French recipe

Strawberry cake Fraisier French recipe. The strawberry cake composed of pandispan, vanilla cream with butter and marzipan decoration is a classic of French confectioneries, over 200 years old. The traditional shape is square (to emphasize the geometric alignment of the strawberries) but in the last 50 years the circular shape has been used.

In both cases, the strawberries are lined up on a pandispan vanilla cake top, exposing halves of the strawberry to the view. Do not imagine that this was invented in our country! In the strawberry season you can find Fraisier in any French confectionery. I ate it with pleasure by everyone if when I had the opportunity to be in France spring-summer. One more thing! The original is full of strawberries and inside! As it should be a strawberry shortcake. Of course, it is more convenient to prepare it in high season, when the price of strawberries is affordable. However, in winter there is no point in making cakes like this because the & # 8222 import & # 8221 strawberries have neither the taste nor the aroma of the local, Romanian ones.

In our house, a strawberry cake, vanilla cream mixed with butter and pandispan top has been made in our house for about 80 years. Strawberries are cut into slices or quarters and sometimes covered with jelly. I think a lot of people make this cake light and fragrant but they didn't know it originated in Fraisier! Diana has a similar recipe here.

The traditional components of a strawberry Fraisier cake (pronounced & # 8222frezie & # 8221 with emphasis on the last syllable, ie on the last & # 8222e & # 8221) are: vanilla pandispan tops (recipe here), vanilla cream (recipe here) mixed with foamed butter (mousseline cream) and a few drops of Kirsch (cherry brandy), strawberries and the marzipan sheet that covers it. Marzipan is a real preparation made from almonds and sugar (66% almonds). It has a specific texture and a distinct almond aroma & # 8211 both characteristics being indispensable in this recipe. Marzipan is NOT a sugar paste and cannot be replaced either with white chocolate or other improvisations. That will no longer be a Fraisier cake!

The name of this cake comes from strawberry (fraise in lb. fr) and & # 8222fraisier & # 8221 is called the strawberry plant. The French (like the English speakers) do not differentiate between & # 8222tort & # 8221 and & # 8222prajitura & # 8221 & # 8211 they are also called: gateau or cake. I read an interesting article about this cake-cake & # 8211 here.

I was guided by the recipe of the famous Chef Patissier Eric Lanlard. His recipe is for a larger shape, 22 cm.

I adapted his recipe to a circular shape 18 cm in diameter and I got a cake of approx. 1,100 kg.


Strawberry shortcake

A refreshing and tasty cake perfect for summer days. You can decorate it with strawberry slices or you can leave it simple, wrapped only in rich cream, flavored with oranges.

Prepare the cake top by blending the sliced ​​strawberries with a blender until they become a paste. Mix flour with baking powder and a pinch of salt.

Beat the sugar with 110g soft butter in a bowl until it becomes a foam. Add whole eggs, one by one, mixing well after each one. Add the egg whites and incorporate them.

Add alternately from the flour and yogurt mixture, incorporating well after each. Pour in the crushed strawberries and food coloring and mix well. Pour the dough into a round tray with a diameter of 20 cm, with removable walls, and bake the top for 30 minutes or until it passes the toothpick test.

When ready, let it cool for 10 minutes in the pan. Then, take it out on a grill and after it has cooled completely, cut it in half horizontally.

Meanwhile, prepare the 80g butter cream, cream cheese and orange liqueur that you mix until smooth. Gradually add the powdered sugar and incorporate it.

Grease the first top with the prepared cream, put the second top on top and coat the cake with cream. Decorate with sliced ​​strawberries.

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Strawberry shortcake

A refreshing and tasty cake perfect for summer days. You can decorate it with strawberry slices or you can leave it simple, wrapped only in rich cream, flavored with oranges.

Prepare the cake top by blending the sliced ​​strawberries with a blender until they become a paste. Mix flour with baking powder and a pinch of salt.

Beat the sugar with 110g soft butter in a bowl until it becomes a foam. Add whole eggs, one by one, mixing well after each one. Add the egg whites and incorporate them.

Add alternately from the flour and yogurt mixture, incorporating well after each. Pour in the crushed strawberries and food coloring and mix well. Pour the dough into a round tray with a diameter of 20 cm, with removable walls, and bake the top for 30 minutes or until it passes the toothpick test.

When ready, let it cool for 10 minutes in the pan. Then, take it out on a grill and after it has cooled completely, cut it in half horizontally.

Meanwhile, prepare the 80g butter cream, cream cheese and orange liqueur that you mix until smooth. Gradually add the powdered sugar and incorporate it.

Grease the first top with the prepared cream, put the second top on top and coat the cake with cream. Decorate with sliced ​​strawberries.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Strawberry shortcake

A refreshing and tasty cake perfect for summer days. You can decorate it with strawberry slices or you can leave it simple, wrapped only in rich cream, flavored with oranges.

Prepare the cake top by crushing the sliced ​​strawberries with a blender until they become a paste. Mix flour with baking powder and a pinch of salt.

Beat the sugar with 110g soft butter in a bowl until it becomes a foam. Add whole eggs, one by one, mixing well after each one. Add the egg whites and incorporate them.

Add alternately from the flour and yogurt mixture, incorporating well after each. Pour in the crushed strawberries and food coloring and mix well. Pour the dough into a round tray with a diameter of 20 cm, with removable walls, and bake the top for 30 minutes or until it passes the toothpick test.

When ready, let it cool for 10 minutes in the pan. Then, take it out on a grill and after it has cooled completely, cut it in half horizontally.

Meanwhile, prepare the 80g butter cream, cream cheese and orange liqueur that you mix until smooth. Gradually add the powdered sugar and incorporate it.

Grease the first top with the prepared cream, put the second top on top and coat the cake with cream. Decorate with sliced ​​strawberries.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


  • Wheat (22 cm)
  • 4 eggs
  • 125 g sugar
  • 125 g flour
  • 2 tablespoons poppy seeds
  • vanilla
  • a pinch of salt
  • Syrup
  • 300 ml water
  • 3 tablespoons sugar
  • half a vanilla bean
  • Filling and decoration
  • 700 ml cream for whipped cream
  • 3 tablespoons powdered sugar
  • 300-350 g strawberries

In a bowl put whole eggs, salt, vanilla and sugar. Mix for 7-8 minutes until the composition becomes consistent, fluffy and light in color.

Sift the flour and then mix it with the poppy seeds. Then incorporate it in two rounds to the eggs, mixing gently, from top to bottom, with delicate movements.

Grease with butter and line with flour a form with a removable ring of 22 cm and turn the dough, leveling it well. Try to pour evenly, not only in the middle, so the top will not grow much in the middle.

Bake for 25-30 minutes at 180 ° or until it passes the toothpick test. Remove the countertop and leave it to cool on a grill.

When it is completely cold, cut it into three sheets.

* It is best to cut the next day, so it is preferable to prepare it the day before.

The syrup is prepared simply by mixing all the ingredients on the fire until the sugar melts. Remove your vanilla pod and let it cool well.

Mix the whipped cream and when it gains consistency, add the powdered sugar.

*Before mixing the whipping cream, make sure that the dish you are using is cold, possibly put it in the freezer and the mixer blades for 10 minutes.

*The cream must be very cold and have at least 35% fat, so you will have a firm cream that will not leave after mixing.

Wash dry strawberries with absorbent napkins. Stop for decoration 5-6 and cut the rest into small pieces.

Syrup the first sheet of top, put a layer of whipped cream and one layer of strawberries, cover with the second, syrup it, cover it with whipped cream and fruit and finally the last sheet of top and syrup.

With the remaining whipped cream, coat the cake and decorate it according to your imagination.

I decorated it with halves of strawberries on the edges, in the middle a large fan cut and whipped cream rosettes. Keep it cold until serving time. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


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 where 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.


  • 500 gr strawberries
  • 30 Savoiardi biscuits
  • 500 ml liquid cream
  • 4 eggs
  • 8 tablespoons sugar
  • salt
  • 500 ml of milk
  • 4 tablespoons flour
  • 2 sachets of vanilla sugar
  • 20 gr gelatin
  • 100 ml water

First we prepare the strawberries.

We wash them well and remove the tails, but not at all, we keep a few for decoration.
Let them drain for a few minutes, then put them in a bowl and sprinkle 4 tablespoons of sugar over them, then put them in the fridge until we prepare the rest of the compositions.

We prepare cream for strawberry cake

Rub 4 yolks with 4 tablespoons of sugar and a little salt, add a little cold milk and flour, mix and then put over the rest of the warm milk.
Boil the cream over low heat, chewing continuously until it thickens, then remove from the heat and leave to cool, covering it with a foil so as not to catch the crust.
Beat the egg whites with the vanilla sugar and incorporate them into the chilled cream
Beat the whipped cream with the mixer, then half mix it with cream and half stop it for garnish.
Put the gelatin to hydrate in 100 ml of water, then put it on low heat and mix continuously until it is diluted and pour it hot over the cream, mixing well with the mixer to homogenize.

Strawberry cake assembly

Drain the strawberries from the leftover liquid and mix them lightly, with a wooden spatula, in the cream.


Video: STRAWBERRY HD FULL MOVIE New Ugandan Film 2021 by Coca Enock


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