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Chocolate cake, mascarpone and strawberries

Chocolate cake, mascarpone and strawberries


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Beat eggs with sugar until the sugar melts and the composition becomes creamy. Add flour, baking powder and cocoa. Add grated dark chocolate on a small grater. Homogenize and pour into a cake tin lined with baking paper. Bake over low heat. The test is done with the toothpick. After baking, leave it leaf to cool then cut it in half.

While we wait for the countertop to cool, we prepare it syrup from water, sugar and cappuccino (plus rum if it doesn't have cappuccino), then mix the mascarpone with the powdered sugar. Beat the whipped cream until it hardens then add the mascarpone cream. Prepare the gelatin according to the instructions on the package, let it cool and incorporate it into cream. Cut the strawberries into cubes, add the caster sugar over them and leave them in a sieve for 15-20 minutes until the syrup drains. Incorporate the strawberries into the cream.

Assembling the cake: we place the first countertop, we put around it the adjustable ring for the cake, we syrup then we put the cream, we level it and we put the second countertop on top.

Then prepare the icing, heat without boiling, add the grated chocolate and soft butter and mix until smooth. Add the gelatin prepared according to the instructions on the package. Pour the icing over the last countertop. Refrigerate overnight. Then carefully remove the ring. around the cake.

We make chips from white and dark chocolate with the help of a vegetable cleaner and we decorate the cake, in the middle we decorate with washed strawberries.


Strawberry and chocolate cake

Here is a tasty and good-looking cake: Strawberry and chocolate cake. Recipe sent by Privatelaura.

ingredients

For countertop (18 cm shape):
& # 8211 4 hen eggs
& # 8211 1 salt powder
& # 8211 4 tablespoons cold water
& # 8211 4 tablespoons raw sugar
& # 8211 4 tablespoons flour
& # 8211 50 g butter
& # 8211 50 g dark chocolate
For the cream:
& # 8211 300 g mascarpone
& # 8211 300 ml fat cream
& # 8211 100 g white chocolate
& # 8211 50 g old powder
& # 8211 1 lemon
& # 8211 500 g fresh strawberries
For the syrup
& # 8211 500 ml water
& # 8211 200 g very ripe, soft strawberries
& # 8211 4 tablespoons raw sugar
For the strawberry sauce
& # 8211 200 g ripe strawberries
& # 8211 2 tablespoons raw sugar
& # 8211 some fresh mint leaves
For the glaze
& # 8211 100 g dark chocolate
& # 8211 30 ml strawberry syrup
& # 8211 fruits


Chocolate cake, mascarpone and strawberries

countertop: Beat the eggs with the sugar until the sugar melts and the composition becomes creamy. Add flour, baking powder and cocoa. Add the grated dark chocolate on the small grater. Homogenize and pour into a cake tin lined with baking paper. Put in the oven over low heat.

Let the countertop cool, then cut it in half. While we wait for the countertop to cool, we prepare it syrup from water, sugar and cappuccino, boil them all a little and then leave to cool.

Cream: Mix the mascarpone with the powdered sugar. Beat the whipped cream until it hardens, then add the mascarpone cream.

Prepare the gelatin according to the instructions on the package, let it cool and incorporate it into the cream.

Cut the strawberries into cubes, add the caster sugar and leave them in a sieve for 15-20 minutes until the syrup drains. Incorporate the strawberries into the cream.

Assembly: Place the first top on a plate, put the adjustable ring for the cake around it, syrup, then put the cream, level and put the second top on top.

Glaze: Heat the whipped cream, but without bringing it to the boil. Add the grated chocolate and soft butter and mix until smooth. Add gelatin prepared according to the instructions on the package. Pour the icing over the top.

Refrigerate overnight. Then carefully unroll the ring around the cake.

We make chocolate chips with the help of a vegetable cleaner and decorate the cake. Place the strawberries in the middle.


Adriana cake with mascarpone and fruit

I made this cake on Sunday, I had fresh strawberries, whipped cream and mascarpone, so I immediately made this cake. It's easy to make, it doesn't have gelatin, if you have the top ready, in 30 minutes it's already in the fridge & # 128578 I named it Adriana in honor of my friend, a really wonderful girl, sweet and delicate like this cake & # 128578

I like to make cakes of all kinds, my husband is a big lover of sweets. I don't kill myself for sweets, most of the time I just taste them and that's it & # 128578 More recipes for cakes, countertops, creams, glazes, sugar paste - find here 🙂

2. Make the syrup: put water to boil together with the sugar. After boiling, turn off the heat and add the flavors. Leave it to cool, because it must be cold when we syrup the top.

3. Strawberries are cleaned of tails, after stopping 4-5 equal, more beautiful strawberries for decoration. Wash very well with running water and drain. Strain, puree, then add sugar (100 g) and put everything on the fire. Allow to boil for a few minutes, bind a little, then leave to cool.


For the top, beat the egg whites hard, then add the sugar and beat until it melts. Add the yolks and flour sifted with cocoa and baking powder. Add the grated dark chocolate to the small grater. Mix lightly, from bottom to top with a wooden spoon until the composition is homogeneous. Pour the composition into a round tray with a diameter of 28 cm, greased with oil and lined with flour and put it in the preheated oven for 40 minutes at 160 degrees C. Let the countertop cool then cut it in two.
While you wait for the counter to cool, prepare the syrup from water, sugar and cappuccino.
Mix the mascarpone with the powdered sugar. Beat the whipped cream until it hardens then add the mascarpone cream. Prepare the gelatin according to the instructions on the package, let it cool and incorporate it into the cream.
Cut the strawberries into cubes, add the caster sugar over them and leave them in a sieve for 15-20 minutes until the syrup drains. Incorporate the strawberries into the cream.

You start assembling the cake.

Place the first countertop, put the adjustable cake ring around it, syrup, then put the cream. Level and place the second syrupy top on top. Then prepare the icing. Heat the whipped cream, without bringing it to the boil, add the grated chocolate and mix until smooth. Pour the icing over the top.

Refrigerate overnight. Then carefully unroll the ring around the cake. Make chocolate chips with a vegetable cleaner and decorate the cake. Place the strawberries in the middle.


Strawberry and chocolate cake

Summer, warmth, fruits bathed in the sun, ripe, sweet! A madness!
Strawberries are wonderful gifts of nature, full of color, taste and vitamins.
Among other things, I chose to make a small cake, but full of flavor, fragrance and color.
It is a simple but refreshing cake that abounds in strawberries and fine cream.


[ingredients title = & # 8221Ingrediente & # 8221]

  • wheat (18 cm shape):
  • 4 chicken eggs
  • 1 pinch of salt
  • 4 tablespoons cold water
  • 4 tablespoons raw sugar
  • 4 tablespoons flour
  • 50 gr butter
  • 50 gr dark chocolate
  • cream:
  • 300 gr mascarpone
  • 300 ml of sour cream
  • 100 gr white chocolate
  • 50 gr powdered sugar
  • 1 lemon
  • 500 gr fresh strawberries
  • syrup
  • 500 ml of water
  • 200 gr very ripe, soft strawberries
  • 4 tablespoons raw sugar
  • strawberry sauce
  • 200 gr ripe strawberries
  • 2 tablespoons raw sugar
  • glaze
  • 100 gr dark chocolate
  • 30 ml strawberry syrup
  • fruits

[preparation title = & # 8221Preparation & # 8221]

First we keep the ingredients at room temperature, about 1/2 hour, no more, because now it's hot and we don't want to alter them.
In a bowl, melt the chocolate and butter. Stir until smooth and set aside.
In a bowl, separate the egg whites, add a pinch of salt and 4 tablespoons of water. We start to mix them easily at first, then at a higher speed. When they become a thick meringue, add the sugar and mix well. Mix the yolks with the chocolate separately and add them to the egg whites. Add the flour and mix lightly with a spatula. I use a paddle from the mixer.
Prepare a form provided with baking paper and turn on the oven.
Pour the baking composition and put it in the oven, over medium heat, for about 30-35 minutes. Before removing the top from the oven, prick in a few places with a toothpick and if it comes out clean, we can turn off the oven and remove the top to cool.
Meanwhile, boil a pot with 500 ml of water. We clean and wash the strawberries under a stream of cold water, then we grind them with a spoon. Add them over the water and let them boil. Add 4 tablespoons of sugar and let it boil for about 5 minutes. Turn off the heat, and strain the juice into a glass bowl and let it cool completely.
In another bowl, melt the white chocolate. If you want, you can add a few tablespoons of milk, it comes out tastier. Let's put it aside.
Remove the cheese in a bowl and add the chocolate.
Wash the lemon well, wipe it with a napkin. We grate the peel and squeeze the juice. Add over cheese and peel and juice. Stir vigorously until the composition is homogeneous. Mix the cream well until it becomes fluffy, add the sugar. We incorporate the whipped cream composition in the chocolate mascarpone one. Let cool the cream obtained.
We clean and wash the strongest and most beautiful strawberries. We slice them and sprinkle them with a little lemon juice.
We prepare the strawberry sauce quickly. Coarsely pass the most ripe strawberries, add 2 tablespoons of sugar and put them to boil in a bowl. Let the sauce boil until it thickens, then let it cool. If you want, you can add a few mint leaves to the strawberry sauce. I added.

We obtain the chocolate icing by melting the chocolate, then add the strawberry syrup and mix until smooth.

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We slice the cooled top into three equal layers. In the same shape in which we baked the top, we place a baking paper and start assembling the cake. We stop a little cream for garnish.
Place the first layer on the counter, syrup well, place a few tablespoons of cream, level, place a few slices of strawberries, sprinkle with strawberry sauce, then place a few more tablespoons of cream and level. Do the same with the other layers of the top and finish with the rest of the strawberry sauce. Put everything in the fridge until the next day (ideally).


Take the cake out of the fridge, set aside the baking ring, and coat the cake in the rest of the cream. We make a border-model, then we pour the chocolate icing, we place some fruits or candies.


Let cool again until serving.


Apple cake

A cool cake, with a layer of sour apples and a mountain of whipped cream!

  • 8 eggs
  • 16 tablespoons sugar
  • 8 tablespoons oil
  • 8 tablespoons flour
  • vanilla essence

For the apple layer:

  • 1 kg with apples
  • 2-3 tablespoons sugar
  • 50 g butter,
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom

Wash the apples, peel them and cut them into slices. Put them in a tray and sprinkle sugar, cinnamon, cardamom on them. Spread the butter cut into small pieces on top. Put the tray in the oven until the apples are slightly softened.

Separate the eggs. Beat the egg whites with the sugar, add the yolks, oil, essence and
flour. Divide the composition in two. The first half sits on top of the apples.
Put the tray back in the oven for 20-25 minutes. Allow to cool slightly and turn over on the plate so that the apples remain on top.

In the same tray bake a second sheet of half of the dough off. After it has baked and is cold, place it on top of the apples, leaving them in the middle. Apply the apple cake with a little burnt sugar syrup, then coat the cake with whipped cream and sprinkle with almond flakes. For a more special look, you can mix a teaspoon of cocoa in a part of the whipped cream.

You can find more interesting recipes on the truedelights.wordpress.com blog


all ingredients knead a little. Make a ball and put it in the fridge for 30 minutes. It is spread in the tray by hand pressing. Bake at 170-180 degrees C until golden-slightly brown. Leave to cool.

separates ouale. Beat the egg whites with the salt powder, and rub the yolks with sugar, vanilla, grated peel, then mix. Mix the flour with the starch and baking powder and add little by little to the egg mixture. Pour into a greased pan lined with flour. The oven is preheated to 165 degrees C. Bake until golden. 25-30 minutes.

a few strawberries are mashed together with the sugar. Mix gently until the sugar melts. Keep a little strawberry puree and cut the rest of the strawberries into cubes (leave a few for decoration) Melt the white chocolate, mix with the mascarpone. Then put the mixture of mascarpone with white chocolate in the strawberry puree and mix.

The first top (dough 1) is greased with some (1-2 tablespoons) heated strawberry jam. The pandispan top is cut into two slices. The lower part of the countertop is placed over the countertop greased with marmalade over which we put 1/3 of the mascarpone cream, after which, we spread the strawberry pieces nicely. Cover with 1/3 of the cream (the other third is for the top) Smooth the cream a little. Then cover with the other half of the countertop. Press lightly with your palms on the counter. Cover the cake with the rest of the cream and a little on the edges to be greased. And over the cream put the strawberry puree with a spoon.

slices of almonds for the edge of the cake: brown the slices of almonds very little in a Teflon pan, then decorate the edge of the cake with them. Melt the chocolate in a bowl on a steam bath, add the cream and mix well, then the carbonated water. The glaze will not harden (this is the intention). Place over the strawberry puree. Decorate with strawberries.


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