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Pandispan preparation it's simple: beat the egg whites well with 100 gr of sugar and a little salt until it becomes foam. Rub the yolks with the powdered sugar and then add the oil gradually, like mayonnaise, it becomes a cream. Add the grated lemon peel, vanilla and mix the egg whites, turning from the bottom up carefully. Then we add the flour and the starch and the baking powder given through the sieve, limoncello afterwards. Pour the composition in a form lined with oil and flour, bake for 35 minutes at 180 degrees.
We are preparing yes limoncello bay mix the ingredients, sugar water and limoncello in a bowl.
We prepare the pastry cream: beat the yolks well with the sugar until it becomes foam, add the grated lemon peel, vanilla pulp or essence and the starch given through a sieve, mixing until well incorporated. We put on the fire the milk with a lemon peel and the remaining pod, 2 tablespoons of limoncello if we want and let it heat well, then we add to the egg composition with a polish slowly and stirring very well so as not to make lumps . It takes a little patience but it comes out. When the milk in the pan has shaken, then pour the whole composition back into the pan and leave it on the fire, stirring well until it thickens a little, then pour it into a bowl to cool and cover with transparent foil. If we want in the meantime we can mix to cool faster, then when it cools we put the mixer for a minute to wake up the cream, then add the whipped cream that we beat before with a little sugar and mix slowly until the cream is amalgamated. If we want a stronger aroma, we add 2-3 tablespoons of limoncello at the end. Let it rest until we assemble the cake.
Assembly:a slice of wet pandispan with limoncello bath, pastry cream, sliced strawberries, and a slice of wet pandispan and cream, then the strawberries cut in half and arranged, gelatin in the end so that the strawberries do not oxidize and last as long as possible. But the problem is that it doesn't last, it shakes quickly, it's normal!
So ... Great appetite!
I used homemade strawberry syrup I've had it since last year & # 8211 see the recipe here. You can also use a commercial syrup. I just added more water. Here you need about 1250 ml of liquid to obtain a layer of approx. 2 cm of jelly and taking into account the shape of 28. We also keep about 150 ml for decoration. You will need to taste your syrup and dilute it so that you get 1250 ml of liquid.
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Put the diluted syrup in a saucepan. Separately soak the gelatin sheets in very cold water (10 minutes). Then add the soaked syrup to the syrup and heat over low heat until the gelatin is completely dissolved. It doesn't boil! Do not exceed 60 degrees! Now you have 2 possibilities: either pour the gelatin into the form and make a gelatin insert, or pour the jelly directly on the first coagulated layer of cream.
I did both. Form with the jelly insert and leave to cool for 1 hour or until set. I left on a food foil, on a tray, and some jelly for decoration, which I will chop from the knife.
How to make a jelly cake?
I mounted the cake directly on the plate. Moving such a large and fragile cake is cumbersome. I adjusted the ring to 28 cm and put the worktop in its center (the worktop is smaller than 28 cm because I cut its edge). We can also put a cake box on the plate.
I poured half of the mascarpone cream with yogurt over the counter.
Then I leveled it nicely and put the cold cake in until it curdled.
Variant with jelly poured directly into the mold
After the first layer of cream has set, pour the jelly carefully & # 8211 it is the jelly from the pan, not the one put on the set (insert type). I add the jelly with a large spoon or a polish. Refrigerate until thickened. Observation: if the jelly has coagulated in the pan, it can be easily reheated on the fire until it liquefies again (don't heat it!)
Finally add the rest of the cream, also carefully. If it has coagulated in the meantime, put the pot on steam and stirring constantly, melt it again lightly, without it becoming hot. The cake is left to cool again, preferably until the next day.
Variant with jelly insert coagulated separately
If you want the insert version, you will remove the coagulated jelly from the form and from the food foil (be very careful not to break it) and place it in the middle of the cake. Then you can already pour the rest of the cream.
Smooth and cool exactly as I explained above.
Decoration Cake with strawberry jelly or raspberries and yogurt cream with mascarpone
The ring is easily removed from the cake with the hair dryer (hair dryer). Heat the metal ring around for 5-6 seconds. Then I picked it up easily. Stained edges can be quickly wiped off with a clean napkin or spatula. My cake came out perfect! This is the big cake with the poured jelly (seen from the outside).
If the edges don't come out really smooth, you can mash them with coconut. That's how I decorated the small cake (with insert). For decoration I used strawberries, pieces of chocolate and some mint leaves.
For the big cake, I melted the chocolate on steam and put it in a bag. I made a heart as big as a cake. With the remaining jelly (poured separately into a tray) finely chopped, I filled the heart. He looks cute. If you don't want to complicate yourself with chopped jelly, you can fill the heart contour with raspberry berries or strawberry pieces.
I didn't cut the big cake (with a heart), that was a gift. But we cut our cake smaller and it looks sensational! All layers are beautifully distinguished.
The cake is easily cut if we use a knife with a long and thin blade passed through hot water and wiped after each cut (so as not to stain the layers).
This cake with strawberry or raspberry jelly turned out very good !! What color is the jelly: a bright red, completely natural. The cream and jelly are well placed but not rubberized.
The little girl was very happy with this cake! So are her guests. A refreshing summer jelly cake made with seasonal fruits.
It's worth a try Cake recipe with strawberry or raspberry jelly and yogurt cream with mascarpone!
Ingredients for cake with strawberries and white chocolate cream
The list of ingredients for such a cake is simple, so you have no reason not to test and I will recipe. The ingredients are most often used in cakes: chocolate, strawberries, cream, etc.
For biscuit top & icircn in a shape of 28 cm:
For the cream:
- 600 gr white chocolate
- 250 gr sm & acircnt & acircnă for cream
- 2 green lemons
- 50 gr butter
- 1 pinch of salt
& Icircn plus:
Heart cake with fruit, whipped cream and chocolate
A sweet heart that has all the necessary ingredients for a perfect dessert: aromatic fruits, whipped cream and chocolate. Does anyone want more than that? I do not :)).
And if we are still in the week dedicated to love then this heart can be made with love for your loved one or loved ones :).
& # 8211 3 eggs
& # 8211 6 tablespoons sugar
& # 8211 8 tablespoons flour
& # 8211 2 tablespoons cocoa
& # 8211 1 teaspoon baking powder
& # 8211 a salt knife tip
& # 8211 10 tablespoons oil
& # 8211 4 tablespoons warm milk
& # 8211 6 tablespoons hot coffee
& # 8211 250 gr red fruits: raspberries, strawberries and cherries (I used frozen)
& # 8211 2 tablespoons sugar
& # 8211 2 teaspoons starch
Cream: 125 gr sweetened liquid cream
Glaze: 75 gr dark chocolate + 2 tablespoons whipped cream
Wheat: mix the egg whites with a pinch of salt. Add the sugar, mixing for another 1-2 minutes. Then gradually add, mixing after each one: the yolks, the oil and the milk. Incorporate flour mixed with baking powder and cocoa alternating with the 6 tablespoons of hot coffee. Mix with a spatula until smooth.
Pour the mixture into a heart shape (22 cm) lined on the bottom with baking paper and put in the preheated oven at 175 degrees for 30 minutes.
Remove from the oven, let cool slightly then remove from the pan and place on a grill to cool completely. After it has cooled, cut the top in half.
ready fruit jelly: thawed fruits (no baths if they are not completely thawed) put them in a bowl on the fire with the 2 tablespoons of sugar. Stir and simmer for 3-4 minutes. Add the 2 tablespoons of starch and mix until it thickens.
Remove from the heat, leave it for a few minutes until it is not hot, then grease the first sheet with all the jelly and let it cool until we mix the whipped cream.
Mix the whipped cream with the mixer first on the low stage and then on the highest stage, until we obtain the desired consistency.
If the jelly has cooled in the meantime, put whipped cream over the jelly, level it and place the second sheet on the counter.
(if you want you can syrup the second countertop with fruit juice, I preferred without syrup because the countertop is quite wet)
Put chocolate and liquid cream in a bowl and melt on a steam bath. Stir until the chocolate melts.
Then pour the icing over the whipped cream and level, letting it flow on the edges.
Garnish with some frozen fruit on top.
Refrigerate for at least an hour before serving.
250 g strawberries,
70 g sugar,
5 g gelatin powder,
1-2 tablespoons water,
1 tablespoon lemon juice,
200 ml hot water,
Strawberries are cleaned and cut into 2 or 4, depending on their size.
In a bowl, mix the strawberries and sugar and leave for a while together.
Melt the gelatin with a tablespoon of water.
When the strawberries have started to leave their juice, add the lemon juice and put it on the fire, add hot water.
The gelatin is kept in the microwave for 20 seconds and put in the strawberry bowl, when the mixture has started to boil.
Remove from the heat and cool (put in another bowl with cold water). When it has cooled, put it in molds and put it in the fridge overnight.
Or put it in jars and sterilize it to keep it for a long time.
With strawberry jelly you can easily make a cake with cheese without baking. And it will be spectacular.
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Method of preparation
Pandispan: I separated the egg whites from the yolks, I beat the egg whites with a pinch of salt, sugar until it became foam, I rubbed the yolks with the remaining sugar and sunflower oil, I mixed them from the bottom up, I added vanilla, lemon peel, flour and starch, baking powder and limoncello. I put it in the preheated oven at 180 degrees for 40 minutes. Panna cotta cream: I cut mango cubes, I added liquid cream, sugar and lemon juice and I put it in the juicer. I soaked the gelatin sheets in cold water and heated the composition a little (I didn't boil it), I added the soaked gelatin sheets and I homogenized it, it became like a warm sauce. I put it in the fridge for 5 minutes until I assembled it. I cut a sheet of pandispan and placed it in the shape of a cake, I watered it with syrup, I also placed the strawberries on the side, I poured my panna cotta composition and I put it in the freezer for 10 minutes. It hardened and I placed the other slice of pandispan in syrup, I placed fruit and drained the gelatin prepared with strawberry juice. I also prepared roses and fondant marshmallow leaves. I dissolved the caramels with the liqueur on the steam bath and then I added 200 gr of powdered sugar. I worked with the rest of the powdered sugar until it stuck to my hands and left it to rest at night in transparent foil, then I made balls that I spread with wood and spun like rose petals. I greased them with a brush with a little Alchermes liqueur and placed them over the cake. I did the same with the leaves, only I used mint syrup.
Melt the chocolate with the butter in the microwave until it becomes a paste. Put eggs, sugar, vanilla sugar and salt together, beat at high speed, with the mixer, more than 5 min. After the mixture has thickened and bleached, add melted chocolate, flour and ness. Mix until you get a composition almost like cake, that is to be a more flowing idea.
Cover the forms with butter and eventually put a piece of baking paper on the bottom, the bottom is the most vulnerable part of the cake. Then put it in the preheated oven at 200 degrees Celsius. Bake for exactly 10 minutes, not even a minute longer (if the oven heats up too much, 8 minutes are enough) when the time has passed it looks like this. Let it rest for 2 minutes and with a light knife, pull it around.
Carefully turn the chocolate over and dust with cocoa. Chocolate heart recipe proposed by nico-vya.