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Ole cream cake with strawberries

Ole cream cake with strawberries


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Countertop:

Beat the egg whites with the sugar like meringue, add the yolks, one by one and at the end the envelope of chocolate ole creams. Stir until smooth. Pour the dough into a cake tin, greased and lined with flour. Bake on medium heat for about 25-35 minutes. Leave to cool.

Cream

Put the cream powder, cream, milk and sugar in a bowl and mix until it becomes a frothy cream.

Glaze:

Boil water, sugar and cognac on the fire, add the broken chocolate pieces, leave until the chocolate melts and mix well. At the end, add the butter and mix continuously until the butter melts. Leave to cool.

Assembly:

Place the cream on the cooled countertop, spread it evenly and put it in the fridge. After about an hour, remove and pour the still warm icing. Garnish with strawberries. You can also put strawberries in cream, smaller pieces. Keep cold for about 2-3 hours, then portion.


Mascarpone cream with strawberries, raspberries or other berries & # 8211 without cooking, cold

Mascarpone cream with strawberries, raspberries or other berries & # 8211 without cooking, cold. Quick cream for cake or cakes. A light, vanilla and fine cream with lots of strawberries. Cream with pieces of strawberries or other fruits (peaches, raspberries, blueberries, pineapples, etc.). How to make a cream with fruit and cream for the filling of the cake or cake? Cold-prepared non-boiling cream.

I can't wait for strawberries, cherries and peaches to appear to make cakes and fruit cakes. These spring and summer are the most beloved and desired by everyone. This strawberry mascarpone cream is a non-boiling one and is prepared quickly, cold.

Being the strawberry season, we make strawberry cakes! I always like to make seasonal cakes using natural ingredients, as local as possible. Under no circumstances would I make Christmas strawberry shortcakes, for example. Arad is supplied with sweet and fragrant strawberries brought to market by local producers in the area.

This mascarpone cream with strawberries and cream is adapted according to the recipe of the simple mascarpone cream & # 8211 see here.

I modified the quantities a bit to get a thicker cream that would also support the (juicy) pieces of fruit. I made this cream to fill a delicious roll with strawberries & # 8211 the recipe here.

With this cream (850 g) you can fill a roll of approx. 40 cm long or a cake 22-24 cm in diameter. If you need more cream you can multiply the ingredients below. You can also use raspberries, blueberries, blackberries or berries.


Krem a la Krem cake with mascarpone

INGREDIENTS

  • Wheat:
  • 5 eggs husband
  • 150 g sugar (powder)
  • 1 sachet Cream Caramel Oils
  • 2 tablespoons black cocoa
  • Cream:
  • 200 ml cream for whipped cream / liquid fries
  • 100 ml of cold milk
  • 250 g mascarpone
  • 1 sachet Vanilla Oil Creams
  • Glaze:
  • 150 g chocolate
  • milk, as much as chocolate to reach the desired consistency

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-inch tray, which I greased well with butter and covered 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

I kiss those cool souls!


Strawberry and vanilla cream cake recipe

Crème Olé with strawberries consists of pieces of strawberries that remain whole even after preparation, keeping the consistency of fresh fruit. From the bottom up, in order, the filled floors are like this: the first & # 8211 cream cream with pieces of pineapple from the second compote & # 8211 cream Ole with strawberries third & # 8211 cream. Discover your delivery options. Cake with vanilla cream, strawberries and cream. Birthday cake with Vanilla and Chocolate Ole Cream. A quick, delicate and fresh dessert, for the guests announced at the last moment. Here you can find the recipe for the ROLL WITH STRAWBERRY MOUUSE. Cream: 1 sachet of Vanilla Ole Cream.

In a bowl we put 300 ml of milk and 100 ml of liquid cream over which we add the sachet of Creme Ole with strawberry taste, mix well. Baltaretu Daniela Light fried cream. Roll with mascarpone cream and strawberries, glazed with melted chocolate. How to make the roll top, how to make mascarpone cream with natural cream.

Milk 1 sachet Creme Ole by Baby Food Recipes, Dessert Recipes, Cooking. Vanilla flavored cream mix from Dr. Gem Extra Strawberry Top 900 gr.

In addition to the cream, I wanted to add fresh fruit, so I chose to use strawberries and raspberries.


For the countertop I melted the white chocolate with the butter. I mixed the egg whites with the sugar and a pinch of salt. I added melted chocolate with butter, then flour mixed with baking powder. I baked the top in a round shape in which I put baking paper.

For the cream I mixed liquid cream, I added mascarpone, cream cheese and sugar, mixing continuously. At the end I added the yogurt. I prepared the gelatin according to the instructions on the envelope and added it to the cream.

I placed the countertop on a plate. I wrapped the removable ring from the round tray with cling film and placed it around the worktop. I placed a thin layer of cream over the counter, then I put strawberries on the whole surface. On the inside of the tray ring I placed halves of strawberries, with the cut part glued to the ring.

I spread the cream over the strawberries, being careful not to move them. I put food foil on the top and put it cold until morning.

In the morning I removed the ring, decorated the cake with strawberries and vanilla cream mixed with whipped cream. I had the remaining vanilla cream from another cake. It can be garnished only with whipped cream or cream left over from the inside.


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 cake top with vanilla, 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. Another 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 imported & # 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 light and fragrant cake, but they didn't know it originated in Fraisier! Diana has a similar recipe here.

The traditional components of a strawberry cake Fraisier (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.


For the top, rub the yolks with the sugar, add the oil and the beaten egg whites. At the end, incorporate flour mixed with cocoa and baking powder. The composition is poured into a 24 cm round shape lined with baking paper. Bake over medium heat until golden brown on the edges.

The gelatin is hydrated in a few tablespoons of cold water, after 10 minutes it is dissolved on a steam bath (without boiling, just to heat up) and poured over the yogurt, stirring vigorously. Refrigerate until it hardens a little. 350ml whipped cream is beaten hard and incorporated into yogurt cream, refrigerated until use.

Put water, oil and a pinch of salt on the fire, and when it boils, pour the flour into the block and mix until you get a ball of dough. When it cools, add one egg at a time (do not add another until the first one is incorporated) until you get a sticky dough. Pour the dough into a pos and sprinkle the donuts (try to be the same size) on baking paper. Keep in the oven for 25-30 minutes, until browned on top. DO NOT OPEN US IN THE FIRST 15 MINUTES or not at all. It is best to stay in the oven until cool.

In a bowl put the milk, liquid cream and the cream sachet and mix until you get a hard cream. The gelatin is hydrated in a few tablespoons of cold water, after 10 minutes it dissolves on a steam bath (without boiling, just to heat) and pour over the cream, stirring constantly. Fill the donuts with this cream (make a hole in one side to allow the spirit to take place and fill it).

The ring of the tray in which the countertop was baked is placed on a plate. The countertop is placed inside the ring, it is syruped well with a syrup of water + sugar + vanilla / rum, it is greased with a thin layer of cream, between them (here I made a mistake, it was the first time I do so the man learns, so: put 2 rows of choux, but do not put any in the center.) and fill the remaining spaces with cream. Let cool for at least 2 hours.

Cut the broken chocolate into a bowl with the whipped cream and oil and mix on a steam bath until the chocolate melts. A knife with a thin blade is inserted around the ring. Remove the ring, cover the edges with whipped cream, pour the icing on top (when warm), level it on top and let the rest run on the edges.

The choux cream cake is left to cool until the icing hardens. With the help of a hot knife, draw the lines for proportioning. Make it so that you cut the donuts in half.


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