Cake with strawberries and yogurt cream
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Separate the egg whites from the yolk, beat the egg whites hard, then add the sugar and mix until it forms like a meringue and the sugar has melted (it can be made easier with powdered sugar but I didn't have it). Separately, mix the yolks with the oil. (I put the oil in turn not once) until it thickens (like a mayonnaise) and then adds over the meringue already formed, add flour, cocoa and mix until the composition is homogeneous. The dough thus obtained is put in a detachable cake form and baked, the dough being very little it will bake quickly so keep an eye on the oven. I don't think it lasted more than 15 minutes. Until the countertop was baked and cooled I switched to cream.
Whip the cream until it hardens, after it has hardened, add the sugar (I also added caster sugar and mixed a little more to melt it), the gelatin is prepared according to the instructions on the package. do not boil, if you have one that boils you have to let it cool before adding it) and add it over the yogurt, mix well to homogenize the composition and then mix the yogurt and whipped cream, mix gently the whole composition.
Meanwhile, the top was baked and cooled, I placed it in a detachable form (I had taken it out to cool), I poured yogurt cream over the top and on the edge I decorated with strawberries. I left it in the fridge in the form until 2 -day for the gelatine to do its job and then… .I smelled it with the speed of light because it was delicious, light and cool.
Fruit cake and yogurt cream
Whole eggs are beaten with sugar and vanilla sugar until they double in volume and change color. Add boiling water then add flour and baking powder and mix gently.
Sprinkle the lemon peel, incorporate it and put the baking tray in a round tray, lined with baking paper. Bake for 15-20 minutes at 170 degrees.
When it is baked, it is taken out of the form and left to cool and in the meantime we take care of the cream.
We put the gelatin in the milk to hydrate it for 15 minutes.
Pour the yogurt into a larger bowl and mix lightly with the powdered sugar and vanilla.
Prepare the fruits. We open the can of tropical fruits and drain them, the raisins are hydrated in liqueur, the cherries are cleaned of seeds or if we have them in a jar we drain them as well. Bananas are cut at the last minute so as not to change color.
Put the gelatin in a bain-marin, mix until it warms up a bit and all the crystals melt.
Set aside and allow to cool, then pour over the yogurt and mix.
Now it's time to take care of the whipped cream, pour it into a bowl and mix it until it becomes consistent and creamy. we add it to the yogurt composition which is completely cold. Mix lightly with a spatula and incorporate it in two tranches, first put two tablespoons of whipped cream and mix it well with the composition
then pour the rest of the whipped cream and mix lightly with a spatula.
Leave the composition aside for another 5 minutes and syrup the cake top well and place it inside a cake ring on a plate.
Add the fruit to the yogurt and whipped cream mixture, mix lightly and pour everything inside the ring, over the counter and put everything in the fridge for 2-3 hours or even overnight.
When the cream is coagulated and stabilized, it can be decorated as we wish, with whipped cream, chocolate or jelly fruit. I went on the same theme and decorated it with some fruits and then I poured jelly cake over them. It cools down nicely and leaves the beautifully colored fruits visible.
A cool cake came out, very fragrant but not very sweet. Just like it's good now in this hot August heat.
He stayed in the fridge overnight and the next day he had the perfect outfit to be served.
I want to convince you to make this cake, with it you can delight both your family and guests on any occasion.
Strawberry yogurt cream cake
I was asked to make a cake for St. Alexander. Fortunately, the celebration left my hand free in terms of cake cream, top and decor. So I thought it would be appropriate to make a yogurt cream cake, given that the cake was going to get to the celebrant's workplace and that it would be refreshing and light. So HAPPY BIRTHDAY to Mr. Manole Alexandru and let's go on the road with our cake. Unfortunately I don't have the video recipe because I was in a time crisis.
Cake with yogurt, mascarpone and strawberries
Cake with yogurt, mascarpone and strawberries
Strawberries are my favorites. I like them so much that when it's their season I make all kinds of goodies with them. The other day I prepared this cake with yogurt, mascarpone and strawberryand, a successful combination.
I made a big portion to be for everyone:) & # 8230and even so, it shouldn't be enough !!
Cake with yogurt, mascarpone and strawberries - Ingredients
250 g sugar
125 ml milk
300 g flour
a packet of baking powder
a pinch of salt
500 g mascarpone
400 g Greek yogurt (10% fat)
300 ml fresh
350 gr powdered sugar
20 gr gelatin
700 g strawberries
vanilla essence (2ml vial)
300 ml water
150 g sugar
200 g chocolate
50 ml milk
30 g butter
Yogurt, mascarpone and strawberry cake-Preparation
Beat the egg whites with the sugar that we gradually add.
Add the yolks mixed with vanilla essence and incorporate easily.
Add flour mixed with baking powder and salt alternating with milk.
Mix with a spatula from bottom to top so that the egg white does not leave.
The composition is poured into a tray (42 / 29cm) lined with baking paper and baked over medium heat until the toothpick test.
While the countertop cools, prepare the cream.
Mascarpone cream and yogurt
Put hydrated gelatin in 100 ml of cold water.
The eggs are mixed together with 100g of sugar and put on a water bath, stirring constantly until they froth and turn white.
In the hot egg composition, add hydrated gelatin and mix well until all the gelatin dissolves.
Let it cool.
We foam the mascarpone cream cheese with the rest of the sugar, we incorporate the yogurt after which we pour the egg and gelatin composition.
Homogenize and then mix with whipped cream.
Over the resulting composition we put diced strawberries and vanilla essence.
Mix lightly with a spatula.
Cake with yogurt, mascarpone and strawberries - Assembly
The cooled top is cut into two sheets.
We place the first sheet in the tray in which we baked the top, we lightly syrup it with the boiled and cooled syrup, we pour the cream on top and the second sheet of top, which we syrup.
Let cool for a few hours.
Glaze the cake with chocolate icing, let it cool for 30 minutes, after which we can portion it.
Decorate each cake with white chocolate flakes and strawberry slices.
Unbaked cake with mascarpone, whipped cream and yogurt
Cold cake with yogurt and berries is a refreshing and flavorful dessert. Homemade Dessert presents a variety of recipes for desserts and. Diploma cake with strawberries & # 8211 Homemade dessert & # 8211 Maria Popa Bruschetta, Desserts. Desszert Bread, Kertészkedés, Sütemények. Put the whipped cream in a bowl and beat it with the help of a mixer. After beating the whipped cream, put the yogurt in the whipped cream.
Put 4-5 tablespoons of yogurt in. Simple cake with whipped cream and strawberries. A dessert without baking, based on diplomat cream and strawberries. Classic Diploma cake recipe with biscuits and fruits. Strawberry cheesecake & # 8211 no bake & # 8211 Strawberry cheesecake Cheesecake recipes.
Ingredients For the countertop you need: 130 g flour, 60 g butter, 2 tablespoons sugar, 1 sachet of vanilla sugar, 1 egg yolk, 2 tablespoons cold water, 100 g biscuits. It is a cool and full of fruit cake. Besides the fact that it is delicious, I can say that it is the fastest cake to prepare. The most common combination of creams is probably the one with mascarpone and whipped cream or the one from the diplomat cake, but for the latter there is something of.
Tiramisu with blueberries and strawberries, a quick and unbaked dessert - Chef Nicolaie Tomescu. Yogurt and fruit cake, a refreshing and delicious dessert, fast, without.
Strawberry and yogurt cake is a very tasty cake. For this strawberry cake recipe, prepare the top first. To do this, separate the eggs and beat the egg whites. When they have doubled in volume, add the sugar and the yolks. After it is slightly homogenized, gradually add the oil, milk, vanilla essence, flour mixed with baking powder.
The formed mass is put in a cake form greased with oil and lined with flour. Put it in the hot oven for half an hour, then let it cool.
When it has cooled, cut it in half. All this time we are dealing with the cream.
The milk is mixed with the powder for the cream and the sugar, to which the fruit yogurt is added. Mix well and then add gelatin.
The shape of the cake is lined with a food foil, the first top is placed, it is syruped and then greased with cream. Then put the second countertop and the cream and let it cool.
How to incorporate gelatin into a cream cake with whipped cream?
In a bowl with cold water, let the gelatin sheets soak. After they have softened, remove the leaves from the water, squeeze them lightly into the pans and place them in a saucepan with 100 ml of fruit juice. If you use granulated gelatin, soak it directly in cold fruit juice. Put the pan on low heat and stir continuously until the liquid becomes transparent and the gelatin liquefies. If you have a kitchen thermometer, you have to stop heating the gelatin to 60 C. I like to hold the pan in my hand and mix it like this, without putting it on the fire all the time. And so, in a good minute the gelatin is perfect. If you test it with your finger, it must be hot but bearable, not boiling.
Heat the pan with hot gelatin and set aside to cool for a few minutes. Now comes the TEMPERATION of gelatin. Gradually add 4-5 tablespoons of yogurt cream in the pan with gelatin and mix vigorously with a whisk. It is not good to add gelatin directly to the cold composition because it solidifies too quickly.
This Mousseline cake is the embodiment of the perfect dessert, with different textures, from yogurt and chocolate mousses, to fresh fruit and wet cocoa tops.
Today I made something sweet after the challenge I launched online, according to Cristina's recipe and I thought it would be interesting to continue this series of challenges, to bring more tasty recipes, easy to make and to do not get lost. The name of the cake is suggestive, Mousseline cake due to the 2 mousses it contains, yogurt, chocolate and fine mascarpone cream.
Cocoa top, with 3 layers of creams, is a cake full of berries, fine, aromatic, refreshing and with sweet and sour contrasts but also chocolate.
All you have to do is respect the amount of ingredients, but also the preparation to make this wonder that disappeared almost instantly in our country.
Stay tuned for the list of ingredients, but also the method of preparation explained step by step.
Other mousse cakes, also recipes explained step by step can be found here in the dessert section or click on the photo.
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- 5 eggs
- A pinch of salt
- 150 g caster sugar
- 130 g white flour type 000
- 40 g of good quality cocoa
- 50 g butter with at least 80% fat
Ingredients for syrup:
- 200 ml of water
- 100 g caster sugar
- 1 tablespoon vanilla essence
- Grated peel of a lemon
Ingredients for yogurt mousse:
- 500 g Greek yogurt with 10% fat
- 100 g caster sugar
- 8 g gelatin
- 1 teaspoon vanilla extract
- 150 g whipped cream
- 50 g powdered sugar
- 100 g mure
Ingredients for chocolate mousse:
- 200 g chocolate with 50% cocoa
- 40 g butter
- 2 g gelatin
- 250 g whipped cream
- 100 g raspberries
Ingredients for mascarpone cream:
- 250 g mascarpone
- 150 g whipped cream
- 100 g powdered sugar
- For decoration: fruit, chocolate, mint, etc
Countertop preparation method:
Preheat the oven to 170 degrees.
Sift the flour together with the cocoa in a bowl and set aside.
In a large bowl, beat the egg whites with a pinch of salt until they leave waves on the surface of the bowl. Gradually add the sugar and beat until the composition looks shiny.
We pour them over the egg white composition and incorporate them
Add the flour in 3 slices and mix gently with movements from top to bottom.
Pour the composition into a round tray, lined on the bottom with baking paper measuring 22 cm. Bake for about 32-35 minutes or until the toothpick test passes.
Remove the top and leave it for another 10 minutes in the tray in which I baked it, then on a grill and let it cool completely.
Preparation for syrup:
Put the water, sugar, lemon peel and vanilla essence in a kettle and bring to a boil, then let it cool completely.
All creams must be made before mounting, do not make them all at once as they will harden.
For all the creams we will beat the cream separately, and following these steps:
Beat the cream until it leaves light waves on the surface, such as a light and fluffy snow, add the powdered sugar and beat a little longer until it hardens. Be very careful not to beat too much, because you risk cutting the natural cream from milk, it will never have the outfit, the taste and it will not look like vegan cream.
Put all the gelatin, from both mousses, to hydrate in 50 ml of cold water for at least 10 minutes.
Preparation for yogurt mousse:
The yogurt must be at room temperature and we put the sugar and vanilla essence on it. Stir and set aside.
Check if the sugar is melted, add 40 g of hydrated and heated gelatin in yogurt,
then gradually incorporate the cream.
How to prepare the chocolate mousse:
Melt the chocolate butter on a bain marie, set aside until it reaches room temperature.
Add 50 g of the total amount of unbeaten cream, which must be at room temperature, and lightly incorporate it with a spatula. If you put it cold it will harden.
Incorporate a third of the amount of whipped cream into the chocolate, add the difference of 20 g of melted gelatin and the rest of the cream, mixing gently and with wide movements.
Preparation for mascarpone cream:
The mascarpone must be at room temperature and mix it lightly, gradually add the cream and incorporate it with a spatula.
We place a countertop on a plate, we syrup it with a third of the amount of syrup, we add the yogurt mouse, the blackberries.
Put the second countertop and press lightly, pour the chocolate mouse and raspberries.
Put the third countertop, press lightly and coat the cake in mascarpone cream. Decorate and let cool for 3-4 hours.