Dessert cake with strawberry cream and chocolate
Countertop: Mix the yolks with the sugar, then add the oil and yogurt. Add flour, baking powder and vanilla. Beat the egg whites with a pinch of salt. When they are well beaten, incorporate them into the above composition, using a spatula. Grease with butter and line a 20 cm diameter tray with baking paper. Pour the top composition, level it and put it in the hot oven at 180 degrees for 25-30 minutes. Do the test with the toothpick and if the countertop is ready, close the oven, leave the door ajar for 10 minutes, only then remove the countertop from the oven. When it is cold, cut it into 3 sheets. I baked the 3 countertop sheets separately, because it seems simpler to me.
Chocolate cream: In a stainless steel bowl, place the broken chocolate pieces together with the liquid cream. Place the bowl on a steam bath, stirring constantly until the chocolate is completely melted. When ready, refrigerate for 3-4 hours.
Strawberry cream: Mash the thawed strawberries in a blender. Pour the puree into a saucepan, add the sugar. Transfer everything to the heat, stir until the sugar is completely dissolved and the cream starts to boil. Mix the starch with 3-4 tablespoons of cold water, put it over the strawberries, stir quickly and continuously until it thickens like a pudding. When it is ready, remove the pan from the heat, cover it with foil and let it cool. When cold, add the mascarpone and mix until incorporated. Take the chocolate cream out of the fridge, mix it until it becomes frothy. Take a third of the chocolate cream in a bowl, put the chocolate liqueur over it, grated orange peel and mix. Keep the rest cold.
Place the first countertop sheet on a plate, put a detachable ring around it. Put half of the strawberry cream, level it, and the top sheet, the chocolate cream with orange, and the top sheet and the rest of the strawberry cream. Let the cake cool for 3-4 hours. Half an hour before decorating the cake, remove the chocolate cream from the cold. Remove the cake after it has cooled, remove the ring. Grease the edge with a thin layer of chocolate cream, place the rolls next to each other, then tie them with a decorative ribbon. The rest of the chocolate cream, put it in a pos, decorate on top, as you like, and leave the middle empty, to sprinkle some heart decorations. Let the cake cool for another 1-2 hours, then you can serve.
In the kitchen
* For the countertop we need:
* 6 eggs
* 150 gr sugar
* 8 tablespoons flour
* 3 tablespoons oil
* 3 tablespoons cocoa
* For cream
* 500 ml fresh
* 400 gr strawberries
* 1 sachet of gelatin
* 200 gr sugar
* 300 ml water
Whisk the egg whites, after they have hardened, add the sugar little by little, then the yolks, flour, cocoa and at the end the oil as gabitzu told me.
Bake over medium heat. After baking, let it cool for 2-3 hours (this way it is cut much better).
Mix the strawberries, mix the whipped cream, then incorporate the mixed strawberries.
Put the gelatin soaked in 50 ml of water, then put it in the microwave for 2 seconds.
Incorporate the gelatin and cream and let it cool for about 30 minutes.
Boil the water with the sugar for 2 minutes, then syrup the top discs. (I cut it into 3)
We assemble and decorate according to preferences!
I covered the cake on top and cream on the edges, then I stuck sticks filled with chocolate on the edges, which I then tied (for safety) with a ribbon. You can skip the stage with the sticks, but I was going to transport the cake over a relatively long distance and I wanted to make sure that the candies on top would not fall.
I sprinkled some cocoa on top of the cake for flavor, then I started to put the candies and strawberries. You can see from the pictures how it looks decorated on stages :), and for those interested the candies and chocolates used are: white Toblerone, Heidi white chocolate, candies with rum and coconut from Casali, Ritter Sport chocolate, Ferrero Rocher candies, Kinder Bueno.
Cake with cocoa top, caramel cream and chocolate and strawberries
- Servings: 8 People
- Preparation time: 40min
- Cooking time: 1h
- Calories: -
- Difficulty: environment
A delicious cake that you can enjoy with your loved ones. What could be better than a flavored dessert. Strawberries, chocolate and caramel, an irresistible combination that you can't get enough of. Top with cocoa without baking powder, cream with pudding, milk and chocolate.
Method of preparation
For the top: separate the egg whites from the yolks, whisk the egg whites, add the sugar, the yolks one by one, then the flour. It spins only in one direction. The composition is poured into a tray greased with oil and lined with flour or in a tray with baking sheet. Bake for approx. 45 min (check after 30 min with a toothpick). Leave to cool and cut into 3 equal slices.
For the cream: To prepare the cream, we start by melting the chocolate. Break the chocolate into squares and melt it in a saucepan on a steam bath. Separate the yolks from the egg whites, put the yolks in a large bowl, mix them with the caster sugar until they are completely incorporated, add the flour in the rain. Stir again until incorporated In a saucepan, put the necessary amount of milk, add the vanilla sugar sachets and leave on the fire until the milk begins to heat slightly and add the first composition. When the cream has thickened, pour the melted chocolate and mix continuously.
Ingredients & # 8211 Cake with caramel cream and strawberry cream (26 cm ∅)
Ingredient & # 8211 Dacquoise (1 kg)
- 300 g egg whites (6 large eggs)
- 185 g sugar fine cough
- 200 g powdered sugar
- 140 g of almond flour
- 140 g hazelnut flour
- 75 g flour
Ingredient & # 8211 Mars chocolate cream
- 4 Mars mini chocolate (18g / 1 Mars mini chocolate)
- 100 ml of milk
- 150 g mascarpone
- 10 g gelatin sheets / 8 g gelatin granules
- 500 ml sweetened liquid cream
Ingredient & # 8211 Caspuni cream
- 300 g strawberries
- 12 g gelatin sheets / 10 g gelatin granules
- 250 g ricotta / mascarpone (I used mascarpone)
- 60 g sugar
- 300 g sweetened liquid cream
Ingredients & # 8211 Decor cake with caramel cream and strawberry cream
- 200 g sweetened liquid cream
- 100 -150 g coconut flakes
- chocolate cream mars
- strawberry cream
- 2 chocolate mini marches
- 2-3 caspuni
Dacquoise preparation for cake with caramel cream and strawberry cream
Strawberry cake with chocolate top and cream cheese
Heat the oven over medium heat. Separate eggs. Beat the yolks, 30g sugar and lemon peel in a steam bath. Sift and add flour, baking powder and cocoa and incorporate into the yolks. Add the butter. Beat the egg whites with the remaining sugar and add the resulting meringue to the above mixture. Wallpaper a baking dish (with a diameter of 26cm) with baking paper and bake the dough for 25 minutes.
Prepare the strawberries, cut them in half, mix them with the liqueur, drain them and collect the juice. Soak the jelly. Mix cream cheese, yogurt and sugar. Heat the lemon juice, dissolve the gelatin there and add it to the cream cheese together with the strawberry juice.
Grease the edge of the soufflé form with butter, sprinkle with the crushed cookies, then place the strawberries. Spread the cream cheese and garnish with the rest of the strawberries. We keep the cake cold for 4 hours.