Strawberry foam with whipped cream
Strawberries are cleaned of stalks and leaves are washed and cut into small pieces. Put 2 tablespoons of sugar and mix well. Beat the egg whites with 2 tablespoons of sugar until you get a hard and thick foam. Add the strawberries over the foam and mix a little more until the composition mixes well. The obtained foam is put in a glass or bowl and garnished with a little whipped cream and green mint leaves. You can also put a little strawberry syrup on top of the whipped cream, I put a little, it's a delight.
Strawberry and cream cake
I always liked to make cakes and I remember that for a while I made a cake every weekend, sometimes more elaborate, sometimes simpler, everything depended on the time available. Although I tried many recipes, I stayed true to fruit cakes because they are light and are made quite quickly. The strawberry and whipped cream cake is a cake that is prepared in a maximum of 40 minutes, very light, fluffy and aromatic. It's basically a classic pandispan top, syruped with fruit syrup, and a fluffy cream with whipped cream in which I put the whipped cream pieces. For the ladies experts in cakes, its preparation is a breeze, for the beginners it is quite easy, everything is to follow the steps of the recipe.
Of course you can use what kind of fruit you want, preferably to be flavored, I don't even want to think about how good it can be with strawberries or berries. You can also try it with exotic fruits, pineapple or mango, papaya if you are lucky enough to find some that really have flavor.
I prepared it as seen in the title with strawberries, I found fragrant and baked strawberries.
It's a fluffy cake, unpretentious my kids love it!
Strawberry and cream cake
Ingredients for a tray with a diameter of 26cm:
- 5 large eggs at room temperature
- 5 tablespoons sugar
- 5 tablespoons flour
- 2 tablespoons oil
- 500ml whipped cream
- 2 teaspoons honey
- 200g strawberries
- 1 teaspoon vanilla essence
- 50g old powder
- 250ml whipped cream
- 250ml mascarpone
- 1 teaspoon vanilla essence
- 50g old powder
To start, preheat the oven to 180 degrees Celsius.
Separate the egg whites from the yolks and put them in a bowl with a pinch of salt. Mix them until they turn into foam and then add the sugar and mix until it melts and you get a glossy meringue. Add the yolks one after the other and mix after each until it is incorporated, then the oil and mix with low speed, the same until it is incorporated.
Add flour and mix lightly with a spoon over your head, trying to keep the volume until incorporated.
Grease the cake tin with fat or put a baking sheet, pour the top composition and then put the top in the oven for 20 minutes. After 20 minutes we make the test with the toothpick, if it comes out clean the top is baked, if there are traces of dough on it we let it bake for another 5 minutes.
Remove the countertop, let it cool and turn it over on a plate then cut it in half.
We prepare the syrup very simply, we put the ingredients in the blender and we mix until we obtain a slightly softer puree.
For the cream, mix the sweet cream together with the sugar and vanilla essence. At the end add the honey and mix gently.
If you prepare the version with mascarpone, mix all the ingredients in a bowl (sweet cream, sugar, mascarpone, essence).
countertop, strawberry syrup, 1/2 of whipped cream, pieces of fruit, pudding, syrup, the rest of the cream, fruit.
If you also have a few mint leaves, so much the better.
The good part is that it doesn't have to be cold, you can cut it right away.
And the recipe tried by readers is the shape of the cake :)
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Strawberry mousse cake & # 8211 a tasty dessert, to everyone's taste
The strawberry mousse cake is very tasty. I make it every time I have guests. Everyone is delighted with its delicious taste.
- 4 eggs
- 1/2 cup sugar
- 1/2 cup grade flour
- 1/2 teaspoon baking powder
Ingredients for syrup:
- 400 gr condensed coconut milk
- 150-200 gr biscuits with cocoa
- Coconut flakes (for decoration)
Method of preparation:
Beat the egg whites with a pinch of salt. Add the sugar and continue beating until the sugar dissolves. Then add the yolks and mix again. At the end, add wheat flour mixed with baking powder.
Mix everything with a spatula or a wooden spoon. Pour the dough obtained in a rectangular tray (25 x 36 cm) lined with baking paper. Put the tray in the preheated oven at 180 degrees for about 25 minutes.
After the top is baked, take it out of the oven and let it cool.Put the instant coffee and sugar in a glass. Pour hot water over it and mix well. Let the coffee cool. We syrup the top with coffee.
We put canned coconut milk condensed in hot water. We leave her there for a few minutes. Then open the can and spread the condensed milk on the syrupy top. Cover with a layer of cocoa biscuits.
Dissolve the strawberry jelly in a cup of hot water. Mix well and let it cool. When the jelly starts to solidify, beat it with the mixer until foam forms.
Beat the sweet cream with the mixer, then combine it with the jelly foam. Put the foam over the layer of biscuits and level nicely. Sprinkle the coconut flakes on top. Put the cake in the fridge for about 24 hours.
The next day we can cut it and serve it with our loved ones. Good appetite and increase cooking!
Strawberry ice cream & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
Strawberry ice cream it has always been a perfect dessert for me. As you already know, I love strawberries, I like them so much that this year I planted a few in my yard and I look forward to them ripening. But until I get my own production, I couldn't help but buy strawberries. Honestly, I prefer the Romanian ones which are much sweeter, although they are smaller, but I also don't refuse the Greek ones which are quite decent, especially when the appetite is high.
For this strawberry ice cream recipe, I decided to show you an extremely simple recipe. I quite often receive messages from you, in which you tell me that at vanilla ice cream you can't make egg-based cream, which is a little more pretentious and if you cook it for an extra minute, it separates. So I chose to use a strawberry ice cream recipe without this & # 8222creme anglaise & # 8221, but only with milk and cream for whipped cream or for cooking. Ideally, sweet cream should be fatty, with 30% fat because we do not have eggs, we need this fat to get a creamy strawberry ice cream.
For this recipe I used an ice cream machine because it is lighter and not to get ice crystals in strawberry ice cream. Of course you can make ice cream without an ice cream machine. Put the composition in the freezer, but every 30 minutes, you have to take it out and mix it in it. I know it's hard work, but if you do, break the ice crystals and get a fine, creamy strawberry ice cream. In 3-4 hours the ice cream will be ready.
When the ice cream was ready, I added in it some strawberries cut into cubes for appearance but also to accentuate the taste of the strawberries. You can not put, if you do not want. After I took the ice cream out of the car, I put it in the freezer for 2 hours because it is still quite soft. Serve strawberry ice cream as such or with strawberry sauce and fresh fruit. You can also try my recipes chocolate icecream or mango.