Traditional recipes

Cake with strawberry cream, raspberries and champagne

Cake with strawberry cream, raspberries and champagne

For the countertop: the eggs are mixed with the salt powder and the sugar until they become frothy. Pour the oil thinly, like mayonnaise, add the milk and mix gently on a pear-type wire. Add the vanilla extract and incorporate with the other ingredients. The flour is mixed with cocoa and baking powder. Gradually add the dry ingredients to the wet ones, mix gently with the whisk until the ingredients are completely incorporated. At the end, add the hot coffee and mix. Place the dough in the large pan of the stove lined with baking paper and bake the top at 170 degrees for 20-25 minutes. Allow the countertop to cool completely. I removed the baking paper, measured the top and cut it into pieces of 12 cm, 10 cm, 7 cm, 5 cm and they were 2.5-3 cm.

For the strawberry cream: I used frozen strawberries. I put the fruit in a saucepan with 150 ml of champagne. I let it boil for about 10 minutes, after it started to boil, until the fruit softened and the alcohol came out of the champagne. I strained everything, rubbed and crushed the fruit until very little of them remained. I put the jelly back in the pan, added the sugar and boiled it once more. I hydrated the gelatin in the remaining 50 ml of champagne, diluted it over a very low heat and added it to the jelly. I let the jelly cool completely, I mixed it from time to time. I added the mascarpone and mixed vigorously in the cream for the perfect incorporation of the jelly with the mascarpone.

For the raspberry cream I did the same as for the strawberry one.

For the chocolate cream on top: I put the whipped cream and the broken chocolate in the pieces in a saucepan. I put the pan on a very low flame until the chocolate melted. I put it in the fridge for 2 hours. I mixed until the cream gained consistency.

For assembly: take the first strip of worktop, grease the widest 12 cm with strawberry cream, put the next strip of worktop, grease it with raspberry cream and overlap all the worktop strips from the thickest to the thinnest. Put the cake in the fridge for 2 hours to harden. We dress it in chocolate cream, we add ornaments, I used white chocolate hearts, stars and small white hearts. Refrigerate for another 1 hour, portion and serve.


Cup with strawberries and champagne foam

I hydrated 3/4 sheet of gelatin with 2 tablespoons of cold champagne (from the 90ml). I washed the strawberries and cut them into pieces. I distributed them evenly in the 2 glasses.

I melted the hydrated gelatin on the steam, then I added the rest of the champagne and mixed very well. I took it off the steam and let it cool to room temperature, then poured it into glasses over the strawberries. I put the glasses in the fridge until I prepared the foam.

For champagne foam, I hydrated the gelatin in 2 tablespoons of cold champagne and I heated the 50ml champagne. In a small bowl I mixed the yolk with a spoonful of sugar (from 40g), then I added hot champagne in a thin thread, stirring further. I moved the bowl to the steam bath and stirred continuously for a few minutes until the cream began to thicken. The cream is ready when it covers the spoon and if we draw a line with the finger on the back of the spoon it is maintained. I took the cream off the steam and set it aside.

I drained the excess champagne from the hydrated gelatin and melted it on steam. I added gelatin in hot cream, mixed very well and let it cool to room temperature.

I beat the egg whites hard with a pinch of salt, then I gradually added the sugar, continuing to mix until I got a hard and shiny foam. I first incorporated a tablespoon of foam into the cream and mixed lightly until combined. Then I added the rest of the foam and incorporated it lightly with a spoon.

I poured champagne foam with a pos in glasses, over the strawberries with gelatin and I put the glasses in the fridge for half an hour.


The top is classic: beat the yolks with the sugar until light in color, add the vanilla, the flour mixed with the baking powder and then the beaten egg whites, incorporate everything carefully and put in the oven at a temp. 180 degrees C for 20 minutes or until the toothpick comes out clean. After it has cooled, we cut it in three. Whip the whipped cream for the champagne filling until it starts to harden. In a small bowl, put the lemon juice and sugar on the fire. When the mixture is hot, remove from the heat and add gelatin, stirring until completely dissolved. Leave to cool and when it has cooled enough, add the champagne. Then incorporate the mixture into the whipped cream. Start mounting: put half the amount of raspberries over the counter. We stop a little of the whipped cream to cover the cake on the edges, and we divide the rest in two. We put half over the raspberries


Then another countertop, raspberry and cream and the third countertop on top and everything goes in the fridge overnight. For the icing, mix the grated chocolate with the honey and put it in a bain-marie until the chocolate melts, leave this mixture to stand overnight. Knead until the chocolate becomes flexible, then spread between two sheets of parchment until you get a sheet to cover the top of the cake.

Powder with cocoa. Remove the ring, decorate with whipped cream and raspberries. The recipe Cake with raspberries and whipped cream and champagne was proposed by oanaC


Baptism cake for Alexander

Making this cake for me was a touchstone. I've never made such a big cake for more than 40 people, and the & # 8222conception & # 8221 stage took quite a long time. I calculated about 200 grams / person, which resulted in the cake having to weigh somewhere at 8-9 kg. To gain this weight, obviously, it had to be a tiered cake. Also, also to reach the desired weight, it seemed more convenient to make it rectangular, than round, but I never saw a rectangular tiered cake (I scoured the internet, they were all square or round) so I decided for a more atypical, asymmetrical construction. Here's what came out: Ingredient:

  • 2 vanilla tops of 10 eggs each (10 lg.zahar, 10 lg. flour, 1 sachet of vanilla sugar, 1 tbsp. baking powder knife)
  • 1 cocoa top, also of 10 eggs (same composition as above, only I replaced 2 tablespoons of flour with 2 tablespoons of sifted cocoa)
  • I syruped the countertops with 400 ml of orange juice

Creams:(champagne cream)

  • 750 ml of champagne
  • 8 tablespoons sugar
  • 2 sachets of vanilla pudding
  • 200 grams of raisins
  • 1 tip of a finely grated nutmeg knife
  • 1 tablespoon gelatin granules
  • 1 kg of whipped cream + 4 tablespoons of powdered sugar + 2 sachets of hardener for whipped cream
  • 1 kg. of strawberries
  • 2 sachets of vanilla pudding
  • 10 tablespoons sugar
  • 1 tablespoon gelatin granules
  • 1 kg of whipped cream + 4 tablespoons of powdered sugar + 2 sachets of hardener for whipped cream
  • cream of 500 grams of butter, 200 grams of powdered sugar and 2 ampoules of vanilla essence
  • sugar paste of 20 grams of gelatin, 200 grams of honey, 1.6 kg of powdered sugar, 90 ml of water
  • food coloring
  • vanilla and bitter almond flavor (one Dr.Oetker ampoule each)
  • thick sugar syrup

Preparation:The day before we started assembling the cake, I prepared sugar paste from which I modeled figurina in the form of babies and the rest I kept in the fridge to finish the cake:Later in the evening, I made the countertops, which my husband also mixed, like he's an uncle too! I left them to cool until the next day, when I cut each one in half, horizontally. I decided that each level will be as follows: vanilla top + cocoa top + vanilla top, so between two halves of vanilla I inserted half of cocoa. From one side I cut a slightly smaller countertop and another even smaller one, proportional to the large countertop at the base. I overlapped them to set up the cake:Once I decided what shape it would have in the end, I went on to prepare the creams. My sister especially liked the champagne cream from Torta Guerrini that we enjoyed on my husband's birthday, so that's what she ordered. I thought it was such a big cake, it wouldn't be bad to make another cream, I opted for a strawberry one thinking that a fruit cake will surely please everyone (and I had, as usual , justice & # 8211 how modest!). So I turned 500 grams of strawberries into puree, I filled it with water until I got 750 ml of liquid (well, puree) which I put on the fire with sugar . I diluted the pudding powder with some cold water and added it over the hot puree, I boiled it, stirring constantly, until it thickened. I let it cool down and soaked the gelatin in 3 tablespoons of cold water. I beat the whipped cream for both creams at once, in a very large pan, to fit the foam from 2 liters of whipped cream:Kyra asked me to explain how to get the cream from the natural sweet cream that I use. ever. Let me tell you briefly: whipped cream (Dorna red box I usually use) must be very cold. I put it in the bowl and start mixing. When it turns into foam, but without being as stiff as I want for the end, I add powdered sugar, no more than a tablespoon / 1/4 kg. of whipped cream. At the same time, I add the whipping cream hardener and mix vigorously with high speed. When the mixer leaves firm marks on the whipped cream mass, which retains its shape without the tendency to leave, the whipped cream is ready. Do not continue beating because there is a risk of separating in butter and whey! Keep cool and use as desired.Let's go back to the strawberry cream: the hydrated gelatin melts in a bain-marie and is incorporated into the fruit puree. The remaining 500 grams of strawberries are cleaned and cut into halves and / or quarters, depending on their size. Put the whipped cream in a large bowl (1 kg, so half the amount of whipped cream), add the strawberries, then the chopped strawberry puree to room temperature and mix everything.For the cream, I first soaked the raisins in a little champagne to cover them. I put the rest of the champagne on the fire with the sugar, at the time of boiling I added the pudding dissolved in a little water, the grated nutmeg and the raisins. I stirred until it thickened. I incorporated the pre-hydrated gelatin and this champagne jelly, after it cooled to room temperature, I mixed it with whipped cream, obtaining the cream:We started assembling the cake, starting, of course, with the base:I covered the vanilla top with half of the strawberry cream, I placed the cocoa top, I sprinkled it lightly with orange juice, I put the rest of the strawberry cream and finally I covered with the second top. vanilla, which I also lightly syruped with juice:I put the strawberry cake in the fridge and went on to assemble the next two, both with champagne. Because the cake was one with a floor, they were mounted on individual supports, which he made & # 8222the loving uncle & # 8221, cutting them with the flex from a plastic tray, according to the shape of the two cakes from higher levels:I mounted the cakes on the appropriate support:Same as the one at the base, with the difference that I put champagne cream:The cakes, once assembled, I let them cool for two hours. Before finishing, I mixed 500 grams of soft butter with 200 grams of powdered sugar and 2 ampoules of vanilla essence, obtaining the necessary cream to fix the sugar paste coating, also to insulate this coating from the moisture of the creams with whipped cream, fruit and champagne and the syrupy tops. If the sugar paste comes in contact with moisture it simply begins to dissolve. Here is the basic cake covered with a thin layer of butter cream:I also covered and leveled well the other two smaller cakes. Half of the amount of sugar paste I kneaded it with a few drops of blue dye, until I got the desired color of blue. I spread the dough with the rolling pin, on the work surface sprinkled with powdered sugar, in a thickness of about 3-4 mm (it goes even thicker, the thicker it is, the smoother the cake looks) and with the help of the rolling pin I transferred the sheet of dough over the cake from the base:I leveled the pasta well with a knife with a long blade, I smoothed the edges with the back of a spoon, then with the same long blade, I cut the extra paste:Because this cake must support the upper levels, I introduced, where the cake was to overlap, skewer sticks that I cut according to the height of the cake. The higher level on them will be supported, in fact:I dressed the second level in white, the last also in blue:In the second level I also introduced chopsticks to support the last level. And then I just had to & # 8222build & # 8221 the final colossus:The beads and the twisted string are shaped from scraps of white and blue paste and glued in place with a little thick sugar syrup, finely weighed. also are fixed & # 8222 clothes on the string & # 8221 that adorn the second level & # 8211 that I cut from scraps of paste. & # 8222The string is painted with blue dye. I made rosettes with royal-icing around the base (1 beaten egg white with 200 grams of powdered sugar & don't try whipped cream next to sugar paste.) And because I had a little royal-icing left I also embedded a & lace in one part of the base, to mask some imperfections of the paste. The baby modeled a day ago, I placed it in a place of honor, right on top of the cake, and I covered it with a & # 8222 blanket & # 8221 made of white sugar paste.Without false modesty, it was a definite success! All the diners were delighted, both in appearance and taste! All rights reserved https://www.lauralaurentiu.ro, Laura Laurentiu


Trio cake with cream cheese, chocolate and raspberries

As you can see, it is a festive cake, which I gave as a gift to a young lady who has just turned 14 years old. It consists of a countertop of blackberry and cream cheese in three different layers: the first layer is with dark chocolate and milk chocolate, the second layer with white chocolate and raspberries, and the third layer with white chocolate flavored with vanilla.

The recipe is for a cake with a diameter of 23 cm and a height of 8 cm. We need:

  • 100g flour
  • 50g cocoa
  • half a teaspoon of baking powder
  • 110g butter at room temperature
  • 100g old cough
  • 2 eggs
  • a teaspoon of vanilla extract
  • a pinch of salt

For syrup:

For dark chocolate / milk cream cheese:

  • 200g cream cheese
  • 50g old cough
  • 250g chocolate (I put 150g dark chocolate + 100g milk chocolate)
  • 5g (3 sheets) gelatin + cold water
  • 250ml cream for very cold cream

For cream cheese with white chocolate and raspberries:

  • 200g cream cheese
  • 200g (100 + 100) fresh or frozen raspberries
  • 250g white chocolate
  • 6.7g (4 sheets) gelatin + cold water
  • 250ml cream for very cold cream
  • optional a few drops of pink dye

For cream cheese with white chocolate and vanilla:

  • 200g cream cheese
  • 250g white chocolate
  • 6.7g (4 sheets) gelatin + cold water
  • 2 teaspoons vanilla extract
  • 250ml cream for very cold cream
  • 75g old cough
  • 25g cocoa
  • 70ml water
  • 50ml whipped cream
  • 2.5g gelatin + cold water

Or Dark chocolate ganache icing:

How I did:
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For black top, I heated the oven to medium heat (180ºC). I greased with butter and covered with flour a detachable cake form with a diameter of 23cm.

In a bowl I mixed flour, cocoa, baking powder and a pinch of salt.

In another bowl I mixed the soft butter with the sugar until it became creamy, I added eggs one by one, mixing after each until incorporated, then I added the vanilla extract. At the end I sifted the mixture of dry ingredients on top and mixed a little more to incorporate. I put the composition with a spoon in the prepared tray and leveled it. I baked the top for 15 minutes on medium heat (180ºC). Do not leave too much in the oven because it dries too hard. In the toothpick test, it should come out with traces of dough, the top being wetter. I removed the countertop from the tray and left it on a grill to cool completely.

For syrup, I boiled the water with the sugar for two minutes, and when the syrup was cold, I added a teaspoon of Amaretto.

I took 100g of raspberries out of the freezer and let them thaw.

I prepared the top for assembling the cake. I put the top on a plate, and around it an adjustable cake ring. I lined the inner edge of the ring with a thicker foil so I could more easily remove the cake at the end from the ring. I syruped the countertop and put it aside for now.

For cream cheese with dark chocolate / milk, I hydrated the gelatin in cold water to cover it well. I melted the chocolate on the steamer and let it cool. In a bowl, I mixed the cream cheese with the sugar until the composition became creamy and the sugar melted. I added warm melted chocolate and mixed. I drained the hydrated gelatin from the excess water and melted it on steam. I added a spoonful of chocolate cream cheese to the melted gelatin and mixed it on the steam until it was homogenous, then I poured it over the rest of the chocolate cream cheese. I mixed to incorporate.

I beat the cream semi-hard (to be fluffy and creamy, not to stick) and I first added 2 tablespoons of cream in the cream, mixing to blend. Then I added the rest of the whipped cream and mixed. Normally, whipped cream should be easily incorporated, with a spoon, by reversing movements, but since there is a lot of chocolate in the cream, plus gelatin, it is quite strong and the whipped cream can only be incorporated by mixing. I poured the cream into the ring, over the counter and leveled it. I put the cake in the fridge.

For cream of cheese with white chocolate and raspberries, I passed the 100g of thawed raspberries with the vertical mixer, then I passed the resulting puree through a strainer to retain the seeds. I set the raspberry puree aside.

I hydrated the gelatin in cold water to cover it well.

I melted the white chocolate on steam. White chocolate is very sensitive, it must be mixed often in it until it melts, and the steam must not be too hard. I then let it cool.

In a bowl I mixed the cream cheese until it became creamy. I added warm white chocolate and mixed. I melted the hydrated gelatin on the steam, drained by the excess water, I added the raspberry puree in it and I mixed it to homogenize. I took it off the steam and poured it into the cream cheese with chocolate. I mixed to incorporate, then I added a few drops of pink dye and mixed a little more. I beat the whipped cream semi-hard and added it to the cream, first a spoonful, then the rest of the whipped cream, mixing lightly with the spoon by turning it upside down. I poured the raspberry cream over the chocolate cream and leveled it. I put 100g of raspberries on top (I had it frozen) and pressed it to enter the cream. I put the cake back in the fridge.

For cream cheese with white chocolate and vanilla, I did the same as the others. I hydrated the gelatin, melted the chocolate and mixed the cream cheese. I added warm melted chocolate in cream cheese and mixed. I melted the gelatin on steam, I added a spoonful of cream in it, I mixed it, then I took it off the steam and I added it in the chocolate cream. I mixed, then added the vanilla extract and incorporated it. I beat the cream semi-hard, I first added 2 tablespoons of whipped cream and mixed, then I put the rest of the cream and I incorporated it lightly, with a spoon, by turning it upside down. I poured the vanilla cream over the raspberry one, leveled it and put the cake back in the fridge.

I left the cake in the fridge overnight, but it doesn't need to stay for more than an hour because the creams harden quickly. The next day I took out the ring, blew some hot air with the hair dryer on the edge of the cake, then removed the foil.

I used a remnant of glaze the mirror I had in the freezer. Make the mirror glaze according to the preparation method described in the Sultan's Cake or make a dark chocolate ganache (grind the chocolate, bring the whipped cream to the boil, then pour it over the chocolate and mix until you get a homogeneous cream). To glaze the cake, I first put a little glaze on the edge from place to place, then I glazed the cake on top.

It was a very appreciated cake, both in appearance and taste & # 8230 a successful cake.


124 simple recipes for meringue cake with cream

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