First of all, preheat the oven to 180 degrees and line the cake tin with baking paper.
Separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt. When a hard foam is formed, gradually add the sugar, stirring constantly. Stir continuously until the sugar has melted. Add the yolks all at once and mix until well incorporated.
Lightly incorporate the flour with a spatula. If you use the mixer, leave the composition and the top will not be fluffy.
Bake for 25-30 minutes or until the toothpick test passes.
The mascarpone mixes well with the sugar.
Whip the liquid cream until it hardens and then incorporate it into the mascarpone cream. The cream thus obtained is divided in two. In half of the cream, incorporate the strawberries made into puree.
The cake top, cooled, is cut into 3 equal parts and each sheet is syruped. The two creams are each put in a posh (or in a thicker bag, cut at one corner). The cream is distributed on the countertop as follows: from the white cream a circle is made on the edge of the countertop, as close as possible to the edge, and with the red cream the rest of the countertop is filled, in the middle. Repeat the operation on the second layer.
The cake is decorated with whipped cream, according to imagination and skill.
Serve it with pleasure!
Mascarpone cake, condensed milk and fruit: strawberries, raspberries, blueberries & # 8211 without baking
Mascarpone cake, condensed milk and fruit: strawberries, raspberries, blueberries & # 8211 without baking. A kind of Tiramisu Cake with berries, mascarpone, cream and biscuits. How to make a light cake with strawberries, raspberries and blueberries? Unbaked cake recipe. Cake recipe with biscuits and mascarpone. Recipes with strawberries, raspberries, blueberries, berries.
I recently had a family birthday and I kept thinking about a refreshing and light dessert that I could prepare quickly and without baking. So I created this cake with mascarpone, condensed milk and fruit: strawberries, raspberries and blueberries. He was very successful! An aromatic, creamy and very good dessert came out!
This cake is created by me. I really like to improvise in the kitchen, to be guided by the instinct and the inspiration that the ingredients give me. I look at what I have in the fridge, freezer or pantry and adapt my recipes to the available ingredients. This time I used biscuits, mascarpone cream with strawberries, cream and sweetened condensed milk, frozen raspberries and some fresh blueberries. A cake craze has come out!
Being a cake without baking, I used commercial biscuits. If you want you can prepare them at home following this recipe & # 8211 see here. The resemblance to the classic Italian Tiramisu dessert stops at biscuits and mascarpone. See here how it's done an authentic Italian Tiramisu with espresso and Marsala.
In this case, that of the cake with mascarpone and fruit, we syruped the biscuits with orange juice mixed with Cointreau (orange liqueur & # 8211 can also be Grand Marnier, Triple Sec, Marie Brizard). You can give up alcohol if children eat the cake. The cream is an extra fine one that contains strawberry puree (that's why it's pink), mascarpone, natural cream cream and condensed milk. It is about sweetened condensed milk (canned 398 g), NOT about the one that is put in coffee. If you can't find something like this, I'll leave you the recipe for homemade condensed milk & # 8211 see here. You can use raspberries or berry mix and cream instead of strawberries.
This cake with mascarpone and fruit must be prepared at least 12 hours before because the cream must be cold-cured in the refrigerator. Condensed milk reacts with the acid in the fruit and becomes creamy, creamy. In this case, I added a little gelatin to give a firmer texture (so I can cut the cake into beautiful slices).
We used a circular shape (adjustable ring) with a diameter of 22 cm and a height of approx. 7.5-8 cm. Ies approx. 12-16 slices of cake with mascarpone, condensed milk and fruit. You can also mount it in circles of 26 or 28 cm, but it will not be as tall.
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 top is placed over the top greased with jam, 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.
Mascarpone cream and cake syrup with white KitKat and strawberries
For the cream I used mascarpone cheese which I mixed with powdered sugar, to which I then added whipped cream. Mix the cheese with the sugar and whipped cream using a spoon.
Dissolve 2 tablespoons of sugar in 200ml of water and add 1 teaspoon of vanilla essence. If all the sugar does not dissolve, you can heat the liquid on the stove until all the sugar crystals disappear, but before using the cake syrup, make sure it has cooled.
First of all, turn on the oven at 180 degrees, so that it heats up well before baking.
Then, I mixed the egg well with the sugar, then I added the wet ingredients (milk, oil, magiun) and spices. I added flour mixed with baking soda and cocoa.
In a cake pan with a detachable bottom I put baking paper, I added the composition. and I let it simmer in the oven for 30-35 minutes. Towards the end I terrorized the counter a little, stabbing it with a toothpick until it got bored and left it clean for me. After it baked, I took it out and let it rest until it cooled.
First I notched the countertop all around (2 cuts, so that 3 pieces of countertop came out), so that I could insert the thread through the cut. Then I took a piece of thread around the countertop and had something to hold on to. I put the thread lightly into the cuts, I grabbed the left end of the thread with my right hand and the left end with my left hand and I pulled lightly until the right thread came out (do you realize how much the poor countertop suffered? I beat him, then -I baked it, then I stung it and at the end I strangled it!)
Next I made the basis for the 2 creams:
- I mixed the yolks very well with the sugar. Then I added the milk and put everything on the lowest heat, stirring constantly.
- While the base for the cream has cooled, I put baking paper and the ring back around the first piece of countertop. I syruped it with compote mixed with brandy, then I placed the cherries.
- I took 2/3 of the cream base, I mixed it with mascarpone, vanilla, 2 tablespoons whipped cream and 2 tablespoons gelatin (prepared as follows: I left it with 100 ml of cold water for 10 minutes, then I dissolved on bain-marie)
- I beat the 3 egg whites well
- Then I incorporated them into the cream. Three-quarters of the cream reached over the cherries
-I put the second part of the counter, I syruped it and I covered it with mandarins
-For the second cream I added white chocolate in the base of the remaining cream and I mixed well on low heat until the chocolate melted. After it cooled I added 4 tablespoons of gelatin and about 250 ml of whipped cream. I put it all over the mandarins. This was followed by countertop number 3, syrupy and the cream left over from the cherry layer.
Then I left the cake in the fridge until morning.
I cut a strip of baking paper taller than the cake and spread it out. I melted the bain-marie chocolate (separately the white chocolate from the milk one). At the bottom of the paper I tried to make some kind of milk chocolate waves. Then we filled it with white chocolate so as to obtain a higher band than the cake. I let the chocolate cool a bit, then I wrapped the paper around the cake (for this operation I would have needed about 2 more hands so as not to eat everything in chocolate, but in the end I managed)
Wrapped well, I put the cake in the fridge.
Then I started topping the cherries: I put the cherries in a pan, a cup of syrup, a little brandy and the lemon liqueur. It occurred to me to flambe the composition, but I felt sorry for my own eyebrows, so I refrained. In a bowl I mixed the starch with some compote and added it to the pan. So. further on, I undressed the cake with great care and emotion from the baking paper, taking care not to break the chocolate. Then I put the cherries in syrup and started decorating.
The cake recipe with fruit and mascarpone cream was proposed by IriA on the culinary forum.
Ingredients for the cake recipe
- 3 eggs
- 3 tablespoons sugar
- 3 tablespoons flour
- 1 vanilla sugar
- 250 gr mascarpone
- 200 ml whipped cream
- 100 gr powdered sugar
- 200 gr frozen strawberries
- 80 gr sugar
- 50 ml water
- 8 gr gelatin
- 250 ml water
- 150 gr sugar
- Vanilla essence
- Chocolate glaze
- 100 gr dark chocolate
- 80 ml milk
- 1 teaspoon butter
- 1 teaspoon honey or glucose confectionery
- 3 gr gelatin (can be made without, but I prefer it for stability)
Preparation for the recipe for Cake with mascarpone cream and strawberry jelly
How to make a cake top
Separate the yolk from the egg whites, beat the egg whites with a pinch of salt, when they have hardened and do not fall out of the bowl when we turn the bowl, add the yolks one by one, then the flour, one tablespoon until you incorporate the whole amount.
Pour the dough into the tray, not before covering it with baking paper. Bake at 180 C for 35-40 minutes, do the test with the toothpick, if it is clean when we prick the top in the middle, then it is ready.
Allow to cool on a grill.
How to make strawberry jelly
Put the strawberries, sugar and water in a saucepan and put them on the fire, let them boil for a while then remove from the heat. With the vertical mixer we make a puree in which we add gelatin and mix until dissolved.
Pour the puree into the 18 cm tray in which I put foil and put it in the freezer.
Syrup. Put water and sugar to boil, let it boil for 5 minutes then let it cool, then add the essence to taste.
How to make mascarpone cream
While the top cools, make the cream, mix the whipped cream at low speed and then gradually increase it when it is beaten, but not too hard, add the mascarpone and powdered sugar. Mix until the cream hardens.
Put 4 tablespoons of cream aside.
How to assemble the cake with mascarpone cream and strawberry jelly
Cut the top into three, place the first top on a special cake plate or in a tray with a removable ring, then syrup half of the cream, put it over the top, again top, syrup, half of the cream, the jelly that we carefully remove, the rest of the cream and countertop.
Don't forget to syrup each top. Refrigerate the cake for 2 hours.
Remove the cake from the removable cake ring and level the edges of the cake with the 4 tablespoons of cream.
Put the milk in a saucepan, add the chocolate pieces and melt over low heat. When it is melted, add the butter, gelatin and honey. Stir vigorously and allow to cool until it reaches the desired consistency.
Pour on the cake and level the edges with a spoon.
If you want perfect edges then make double the amount of icing, place the cake on a grill and pour the icing, so you won't have to use utensils to cover the edges.
Cake with mascarpone cream and strawberry jelly
For decoration I used a Russian tulip dui and a little mascarpone cream.
The average grade given by the jury for this recipe is 8.50.
Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Cake with mascarpone cream and strawberry jelly
Cheesecake with mascarpone and strawberries
Cheesecake with mascarpone and strawberries, recipe step by step. Summer cake recipe with fine cream of mascarpone and strawberries, light and refreshing. How to make a cheesecake with mascarpone and strawberries.
These days I kept thinking about a lighter summer dessert, one with strawberries, because it's still the season. I made a smaller portion, so I adjusted the shape to 20 cm because I wanted a taller cheesecake to cover the strawberries on the counter. If you use a shape larger than 24 cm, the cheesecake will be less tall, but the slices will be wider.
This cheesecake with macarpone and strawberries is a treat as fine and delicious as it is easy to prepare. The cream has an airy texture and the strawberries bring a fresh, fruity note. It is a perfect summer dessert, it can also be a no bake dessert if you replace the top with one of biscuits.
STRAWBERRY CAKE WITH MASCARPONE CREAM
It doesn't have to be a big event to create a moment of celebration with a delicious and refreshing dessert that will accentuate your good mood and refresh your day.
Here's what I thought of & # 8211 a wonderful strawberry cake with mascarpone cream and whipped cream. It will have a moist and fluffy top, fresh strawberries wrapped in a cool cream of mascarpone with whipped cream and butter, and on top a thin layer of whipped cream covered with jelly.
- 200 gr. butter
- 200 gr. sugar
- 2 tablespoons vanilla sugar
- 5 eggs
- 200 gr. flour
- 2 teaspoons baking powder
- 2 yolks
- 100 gr. butter
- 80 gr. sugar
- vanilla essence
- 100 ml. liquid cream
- 250 gr. mascarpone
- 300 gr. strawberries
I start by preparing the top for which I mix the butter very well together with the sugar and vanilla sugar until it turns white and has a very frothy texture.
I add the eggs one by one while mixing after each until complete incorporation, then sift over the flour mixed with baking powder and mix them lightly.
I line a tray with butter and baking paper and pour the obtained composition, which I will bake in the preheated oven at 180 ° for 35-40 minutes.
For the cream, first mix the two yolks with the sugar and vanilla essence, then place them in a bain-marie, stirring constantly until a light cream is formed and the sugar is completely melted.
Let it cool for a few minutes and then use the mixer while adding the butter little by little.
At the end I add mascarpone cheese and whipped cream separately. I incorporate them slowly and the cream is ready.
Cut the top that has cooled well in two equal parts in the meantime and place the first part underneath in a ring from a baking tin for assembly.
Spread a layer of cream over it, and carefully place half of the strawberries on the sides and on top. It was perfect if we didn't eat a lot of them in the meantime and I would have filled the whole surface of the cream with fruit, if you have enough strawberries on hand, don't hesitate to do it. The cake will definitely be even cooler than mine.
I put the rest of the remaining cream over the strawberries, I add the top and prepare 100 ml of whipped cream, which I beat well and spread over it so as to obtain a fairly uniform surface.
For the jelly on top I used a quick-setting red "cake-jelly" sachet from Dr. Oetker, which I prepared according to the instructions on the package.
With great impatience, I put the cake in the fridge for at least two hours, then carefully remove the ring and cut the first slice. Mmmmm! & # 8230Good, good!
Strawberry cake with mascarpone and whipped cream
The responsibility for this recipe belongs exclusively to Mrs. Maria Mare.
Method of preparation
The oven is heated to the right heat (175-180 degrees).
The yolks together with the sugar mix well, until it becomes a frothy cream. Add the baking powder, salt powder and gradually add a tablespoon of water, stirring constantly. When it is ready, add the flour, but the spoon should not be loaded with flour. Separately mix the egg whites and add gradually mixing slowly with a wooden spoon.
Pour the dough into a 26 cm diameter mold lined with baking paper. Bake for approx. 30 minutes (or until the toothpick test passes).
Meanwhile we prepare the cream:
mascarpone cream together with 2-3 tablespoons of powdered sugar beat with a mixer. The gelatin sheets dissolve in a bain-marie (but do not boil) and mix with the mascarpone cream. Beat the whipped cream, and when it is ready, add it with a spoon to the gelatin composition and mix until it is homogeneous. Then add the whole amount of whipped cream, stirring gently.
Assembling and decorating cake with strawberries and thyme
When assembling the cake, you can search the internet for confectioners' tips for finishing the edges. I did not look for and regret that I did not get that first or second time that cake effect made by professionals. After cutting the top with a long, sharp knife into 3, add thyme syrup and strawberry sauce. Top with the mascarpone sauce and cream. Garnish with strawberries and thyme. At the first option, my assistant cook (3 and a half years back then) had another idea to put cherries and a flower. And yes, cthe combination of fresh thyme and strawberries is a great success!