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Strawberry mousse cake

Strawberry mousse cake


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Wheat: the egg whites are separated from the yolks, mixed hard with the sugar. Mix the yolks with the oil, a pinch of salt and vanilla essence. Then put the yolks over the beaten egg whites and mix well. Put the flour and baking powder and put in the oven for 30 minutes on low heat. After removing it, let it cool well and cut it into 3.

Strawberry mousse: put the strawberries in a blender and puree them, put the sugar on them and put them on low heat until the sugar melts. We use the gelatin according to the instructions on the envelope, then we pour it over the strawberry puree. Mix the whipped cream well, then add the strawberries on top. Mix well and put a little in the fridge.

Assembly: we put a sheet of pandispan, over a layer of strawberry mousse, and pandispan, over the mouse, and so on. Decorate with strawberries :)

Good appetite


Cakes are my passion. But most of the recipes I crave sometimes with too much sugar or too much fat. Well, there are healthier options for a diet.

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Cake with strawberry mousse and chocolate icing

A few days ago I accepted Dr. Oetker's challenge #prajituridroetker , coming through the dear Ina Niculescu, to prepare a cake. I accepted the challenge with great pleasure because I really like to make cakes and because Dr. Oetker is my number one choice in terms of the quality of the ingredients I use to prepare recipes.

I received a package with several ingredients (vanilla sugar, rum flavored sugar, cinnamon flavored sugar, baking powder, cocoa, gelatin, brandy cream, chocolate icing, whipped cream, bourbon vanilla), which I knew very well and which I have recommended in other recipes of mine, outside the competition, because it represents a good price / quality ratio for any kitchen.

I tried to prepare a recipe in which to use as many of these ingredients as possible. And as the strawberry season began, I decided to make a simple cake. but very tasty, which any housewife can prepare.

If you like this recipe or the other recipes posted by me and you want to support me in the Dr. Oetker contest, click here, enter my Facebook page and give me a Like to this post, until May 15, 2016!

Thank you!

Cocoa wheat

Ingredients

For a 22 & # 21522 cm tray, we need:

  • 3 eggs
  • 100 grams of sugar
  • 15 ml water
  • 15 ml oil
  • 4 tablespoons flour
  • 10 grams of cocoa & # 8211 for example this
  • ½ teaspoon baking powder
  • a pinch of salt
  • 1 bag of Bourbon vanilla & # 8211 I used this Dr. Oetker

Preparation

Preheat the oven to 180 degrees and line the tray with baking paper.

Separate eggs.

Whisk the egg whites with a pinch of salt and then gradually add the sugar.

Mix until we get a strong meringue, then add water,

Mix the yolks with the oil and mix a little, then lightly incorporate them with a spatula into the egg white composition.

Don't forget to add vanilla Bourbon.

The flour, baking powder and cocoa are mixed, then gradually added to the above composition.

Mix lightly with a spatula, until the composition is well blended.

Pour the mixture into the pan and bake at 180 degrees for about 30 minutes, or until the toothpick comes out clean.

After baking, let it cool then cut it into 2 sheets.

Syrup

Ingredients

  • 250 ml water
  • 125 grams of sugar
  • 1 sachet of chocolate cappuccino
  • 1 sachet of vanilla sugar with rum or rum essence to taste

Prepare syrup

In a kettle, boil water, sugar and cappuccino. After it boils, turn off the heat and let it cool then add the rum.

Strawberry mousse

Ingredients

  • 250 grams of strawberries
  • 80 grams of sugar
  • 300 grams of whipped cream
  • 7 grams of gelatin & # 8211 I usually use this gelatin
  • 50 ml of cold water

Preparation

Wash the strawberries and mix with the sugar, then puree.

Gelatin is hydrated with cold water (50 ml), melted for 10 seconds in the microwave.

Add over the strawberry puree, then mix.

Whipped cream is incorporated in 3 stages in the strawberry puree.

Put the mousse in the fridge for 1-2 hours.

Assembly

To assemble the cake we will use the same tray in which we baked the top.

Place the first sheet on the counter and syrup it with half the amount of syrup.

Put the strawberry mousse on top and put it in the fridge until it hardens a little.

Then place the second sheet on the counter and syrup it with the rest of the syrup.

Put the cake in the fridge for at least 6 hours or overnight.

Preparation

For icing the cake I used Dr.Oetker chocolate icing (1 sachet) which is prepared according to the instructions on the package.

Pour the icing over the cake, then leave it in the fridge until it solidifies.

The cake is portioned with a knife soaked in hot water.

Decorate with whipped cream and strawberries.

If you like the recipes I explained, go to my Facebook page, Alina & # 8217s Cuisine, and give me a LIKE. Thank you!

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Fluffy cake with strawberry mousse and mascarpone cream

Besides the fact that this cake looks very good when served, it is also super tasty, creamy and fresh. It's easy, you don't need a lot of time and it's perfect for family Sundays or for guests.

Countertop ingredients:

  • 450 gr frozen spinach, 4 eggs
  • 1 cup and a quarter of sugar, 300 ml of oil
  • 2 and a half cups of flour
  • 3 teaspoons baking powder

Ingredients for strawberry mousse:

Cream ingredients:

  • 500 ml liquid cream with 30% fat
  • 500 gr mascarpone, 1 jelly
  • 150 ml of boiling water

Method of preparation:

We'll start with strawberry mousse because it must be cooled before use. Therefore, wash the strawberries well and remove the tail - put them in a blender and grind them and then put them in a bowl to boil and finally add the strawberry jellies. Mix well and then leave to cool.

Countertop preparation - defrost the spinach and then remove the excess water - either let it squeeze very well or boil it in a pan until there is no water left. At the end, grind in a blender. Beat the eggs together with the sugar and when they have doubled in volume, add the oil, in a thin thread. Gradually add the sifted flour together with the baking powder. Everything is homogenized and at the end the spinach is added. Mix well and place in a baking tray lined with paper.

Place the top in the oven for 40 minutes at 170 degrees and check with a toothpick when ready. Leave to cool and then cut in half.

Cream - the ingredients for the cream are divided in half. Dissolve half of the amount of gelatin in 75 ml of hot water and set it aside. 250 ml of cold cream is mixed with 250 gr of mascarpone and then dissolved gelatin is added. Put the amount of cream over the first half of the countertop.

Leave it for a while and then add the strawberry cream, then prepare the second half of the whipped cream and place it over the strawberry mousse. The remaining half of the countertop is crushed and placed over the last layer of cream.

Leave it in the fridge overnight after which it can be portioned and served.


Cakes are my passion. But most of the recipes I crave sometimes with too much sugar or too much fat. Well, there are healthier options for a diet.

Ask the specialist

The editors of Dietetik.ro put their experience and knowledge to good use. Ask questions here.

Computer
Top recipes

Turkish lentil soup

Turkish lentil soup is very tasty, healthy and nutritious.

Red lentil food

Red lentil food cooks very quickly and that's because lentils.

Chicken liver with garlic

The livers are very sensitive to heat treatment and can harden or.

The real Dobrogean pie!

And I'm talking here about the Dobrogean pie in a tray with a diameter of 40.

How to make cottage cheese

It is an important source of calcium and protein. you will say that it is easier.

The latest articles

9 Cute and quick mini appetizers for the holidays - very healthy

Appetizers are not missing on the holiday table and it is not surprising, having.

Unique and colorful salads for the holidays

One thing is for sure, we can't avoid delicious dishes and.

8 Food ideas that do not require a source of fire

We know it seems impossible at first glance, but it's not like that at all. It really is possible.

7 Delicious and consistent broccoli salads

Broccoli is by far the vegetable-queen of diets and that's why.


Method of preparation

Preparation: For the top: Beat the eggs with hot water for 1 minute, add the sugar, then the flour mixed with starch, cocoa and baking powder.
put in a greased pan lined with flour and leave in the oven at 180 degrees, for about 40 minutes.

pt foam:
Soak the gelatin for at least 10 minutes
Crush the strawberries with the blender, mix them with sugar and bring them to a boil. Let them cool (not at all) and add the well-squeezed gelatin and chocolate pieces, mix until it melts. When it is completely cold, add the whipped cream and mix with a spatula from top to bottom until completely incorporated.
we cut the top in 2, we put the first sheet in the tray with ring (if you don't make a cardboard circle around it), we syrup, we put all the cream, the second sheet that we syrup and we put in the fridge until it hardens (approx. 4- 5 hours). When it's ready, carefully unroll the ring, coat the cake in whipped cream and garnish with strawberries and chocolate.

Strawberry mousse cake

First of all we thaw the strawberries. Countertop: I always make separate countertop sheets now

Cake with chocolate mousse and strawberry yogurt

for the countertop: mix the egg whites well with the sugar, add the yolks, then gradually the milk, the oil,


Fluffy cake with strawberry mousse and mascarpone cream

Besides the fact that this cake looks very good when served, it is also super tasty, creamy and fresh. It's easy, you don't need a lot of time and it's perfect for family Sundays or for guests.

Countertop ingredients:

  • 450 gr frozen spinach, 4 eggs
  • 1 cup and a quarter of sugar, 300 ml of oil
  • 2 and a half cups of flour
  • 3 teaspoons baking powder

Ingredients for strawberry mousse:

Cream ingredients:

  • 500 ml liquid cream with 30% fat
  • 500 gr mascarpone, 1 jelly
  • 150 ml of boiling water

Method of preparation:

We'll start with strawberry mousse because it must be cooled before use. Therefore, wash the strawberries well and remove the tail - put them in a blender and grind them and then put them in a bowl to boil and finally add the strawberry jellies. Mix well and then leave to cool.

Countertop preparation - defrost the spinach and then remove the excess water - either let it squeeze very well or boil it in a pan until there is no water left. At the end, grind in a blender. Beat the eggs together with the sugar and when they have doubled in volume, add the oil, in a thin thread. Gradually add the sifted flour together with the baking powder. Everything is homogenized and at the end the spinach is added. Mix well and place in a baking tray lined with paper.

Place the top in the oven for 40 minutes at 170 degrees and check with a toothpick when ready. Leave to cool and then cut in half.

Cream - the ingredients for the cream are divided in half. Dissolve half of the amount of gelatin in 75 ml of hot water and set it aside. 250 ml of cold cream is mixed with 250 gr of mascarpone and then dissolved gelatin is added. Put the amount of cream over the first half of the countertop.

Leave it for a while and then add the strawberry cream, then prepare the second half of the whipped cream and place it over the strawberry mousse. The remaining half of the countertop is crushed and placed over the last layer of cream.

Leave it in the fridge overnight after which it can be portioned and served.


Cake with strawberry mousse, Amaretto, ness and chocolate

A delicious one strawberry mousse cake and strong aromas as well Macaroons, ness, chocolate.

Mix the 900 gr of whipped cream.

For strawberry mousse proceed as follows:

Pass the strawberries with a fork together with 3 tablespoons of sugar (in the blender it becomes too mashed, I like to find whole pieces)

The contents of a gelatin sachet dissolve in 2 tablespoons of cold water. Leave for a few minutes then add 50 ml of warm water (not hot but not cold) and dilute the gelatin.

Pour over the strawberries and mix. Add 300 gr whipped cream and mix well.

The tray in which I baked the top is lined with food foil.

Pour the strawberry mousse and let the tray cool.

Put the chocolate together with the rest of the whipped cream in a kettle and bring to a boil over low heat. Leave until the chocolate is melted and the mixture is homogeneous.

The gelatin is diluted in the same way as for the strawberry mousse.

In a bowl put melted chocolate, cold, diluted jelly, Amaretto, ness and sugar.
We mix.
Add 300 ml of whipped cream and mix well.
Remove the rigid lava tray, put the mixture and level as well as we can.
Place the countertop lightly on top.

Let cool for at least 2 hours.
Place a rectangular plate or a wooden bottom over the tray and turn the cake over with a firm movement.
The strawberry mousse will be the top of the cake.
We will coat the cake with the rest of the whipped cream.


Strawberry mousse preparation

Put hydrated gelatin in 100 ml of cold water. Melt the gelatin on a steam bath, being careful not to boil it. We wash the strawberries and then clean them of the tail. With the help of the vertical mixer, blend 400 gr, the rest of the 100 gr strawberries we will put cut into pieces over the cream. Add the lemon juice. Separately beat the whipped cream with the sugar until it is quite firm, but be careful not to beat it too much, we risk it being cut. Add the strawberry puree and melted gelatin. Mix lightly with the spatula from the bottom up.

Assembly

We cut the top in 3. We will use the form with detachable ring in which we baked the top. We put the first countertop then half of the mousse. Over the mousse, the remaining strawberries cut into pieces. Put the second countertop, press lightly, then the rest of the cream. At the end we put the last countertop.
Tip: always use the bottom last, because it is the right side. This way you will have a perfectly level cake.
We put it in the fridge overnight, if not, at least 4 hours.

Cream for decoration

Melt the white chocolate on a steam bath. We set it aside. Beat the butter at room temperature with the powdered sugar. Add the cream cheese at room temperature and melted chocolate. Mix lightly until smooth.
We take the cake out of the form and get ready to decorate. We need a spatula. Divide the cream as follows: 1/3 color it with a little red dye, leave the rest white.
We start by applying a thin layer of white cream. Let it cool for 20 minutes. Then at the base we will apply pink cream (keep 2-3 tablespoons for decoration). From the middle up we put the white cream. Level the cake with a spatula. At the end, decorate with the remaining cream and fresh fruit. Keep it in the fridge for 1 hour, then it can be served. Enjoy!


Cake with mousse and strawberry icing

Cake with mousse and strawberry icing from: flour, plain yogurt, sugar, butter, eggs, strawberry syrup, vanilla essence, baking powder, strawberries, brown sugar, lemon juice, gelatin.

Ingredients for muffins:

  • 200 g flour
  • 125 ml plain yogurt
  • 160 g sugar
  • 125 g butter
  • 3 eggs
  • 4 tablespoons strawberry syrup
  • vanilla essence
  • 1 baking powder

For mousse:

For the glaze:

  • 500 g of strawberries
  • 500 ml of water
  • 300 g sugar
  • lemon juice
  • 1 sachet of gelatin

Method of preparation:

Wash the fruits, remove the stalks and leaves, mix them with the sugar and boil them over high heat, carefully removing the foam formed on top. When the jam thickens, add the lemon juice and set the pot aside on the fire. Allow the jam to cool.

Meanwhile, mix the butter with the sugar until it becomes frothy, add the eggs one by one, mixing well after each one. Add the yogurt, vanilla essence (to taste) and strawberry syrup. Mix everything with the sifted flour together with the baking powder, until it is perfectly homogenous.

Pour half of the dough obtained in a heat-resistant bowl, with a convex bottom, make a hole in the middle of it in which you pour the strawberry jam, then add the rest of the dough. Put the form in the hot oven and bake for about 30 minutes.

Take it out of the oven and let it cool before turning the cake over in the bowl. For the icing, mix the strawberries with the sugar and leave them in the fridge for about 8 hours (or from evening to morning). You pass them, mix them with water and put them on the fire.

After the first boil, put them aside, and after they cool, strain them.

Mix the composition obtained with lemon juice and gelatin, mix well until the gelatin is completely dissolved. Pour the cake on a plate, with the bulging side up, carefully pour over it the strawberry jelly, in a thicker and more uniform layer, then leave the cake in the fridge for at least 6-7 hours, to harden the icing well.