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Strawberry cream cake

Strawberry cream cake

First we prepare the countertop

Beat the yolks with the sugar

Then add 5 tablespoons of water

Then add the flour and the beaten egg whites

Bake at medium temperature

Meanwhile, prepare the cream

Boil the pudding powder with the milk and while still hot add the butter and sugar to taste

We put it to cool

Mix the strawberries in a blender, put about 100 g aside for garnish

Beat whipped cream with gelatin on which we dissolved in 100 ml of water and heated

We don't have to boil gelatin, we just heat it

So beat the whipped cream until it hardens

Then add the vanilla cream and strawberries in the cream

Cut the top in half and fill with cream

We put the cake in the cold

At the end garnish with cake jelly and strawberries (preparation is written on the envelope)

I dissolved the powder with 300 ml of water, with the remaining strawberries and powdered sugar to taste, I boiled the composition for about a minute after which I poured over the cake and spread

I put the ready-made cake in the cold again



Strawberries are some of the best and healthiest fruits, because they are very rich in antioxidants, which makes them really valuable.
They have an incredibly strong and inviting scent, and in the market you turn your head after them, obligatorily.
It's their time and I didn't want to leave this unnoticed. I decided to highlight them in this wonderful and cool cake (tart).
Why do I tell him cake = tart ? Because the dough is tart, but I had the tart form occupied with something else. so I made the cake.
The strawberries I used to make this cake (tart) were extraordinarily good, just like they were in my childhood. I found them, in the market, at an older aunt.
With this recipe I participate in the project: Romanian tradition and gastronomy: http://pofta-buna.com/traditie-si-gastronomie-romaneasca-2 launched by Gina Bradea, and Mr. Mihai Dumitru from Fundeni Japanese Quail Farm - http://ouadeprepelitainbucuresti.com/ro/prima-pagina.html, he was kind enough to send us wonderful fresh quail eggs, which I was very happy, because they are very fresh and healthy. And he sent me so many..120 pcs. Thank you both very much!
Mr Mihai Dumitru is one of those who started a small business in Romania, with the money earned "abroad", works in Germany, at a company where he is highly respected, but lives in Bucharest, where he did this business with his brother, even if you commute Romania - Germany. so it is possible. I wish you much success!
Let's get to work now:

We need :

- for tart:
300 g flour
200 g butter
12 quail eggs
100 g powdered sugar
1 sachet of vanilla sugar

- for cream:
24 quail yolks (6 hens)
200 g powdered sugar
4 sachets of vanilla sugar
50 ml milk

- for decoration:
300 g strawberries
2 tablespoons sugar
1 sachet of red jelly cake

Method of preparation :

Separate the egg whites from the yolks and sprinkle a little salt over the egg whites, then mix them well.
Mix the butter (at room temperature) with powdered sugar and vanilla sugar.
Add 2-3 quail yolks in the composition of the butter, one by one, until it is homogenous.
We mix the egg whites with a spatula with flour.

Homogenize the two compositions and put the dough in a tray that I lined with baking paper or silicone foil. I heated the oven to 180 degrees.

Let it cook until it browns a little, about 25-30 minutes. Let it cool for 10 minutes then, in the tray, then put the top on a grill, to cool completely.

Meanwhile, prepare the vanilla cream. Mix the yolks with the powdered sugar, vanilla sugar and milk on a bain-marie until a thicker cream is made. Let the cream cool completely.
Mix the butter well with the foam and add the COLD cream, spoon by spoon, until we put it all on.
We give the cream obtained cold, until it hardens again.

Using a spatula, spread the cream on the top of the cake.
The well-washed strawberries, cut in half and drained, we put them over the cream and on top, with the help of a spoon we put the red jelly, prepared according to the instructions on the envelope.

Then leave the cake to cool for a few hours, or preferably until the next day, when we pot it.
We can serve slices of cake with whipped cream and strawberries or a globe of ice cream.
Great appetite to have !


Prepare the ingredients, wash the fruit and cut into pieces.
Preheat the oven to 175 degrees.
Mix the eggs with the sugar, vanilla and salt until the composition is white.

The flour and baking powder are mixed and added to the eggs, alternating with milk and oil.
Mix gently, in circular motions, so as not to lose volume.

Take 1/4 of the composition, put in another bowl and mix with cocoa.

Put baking paper in the tray and pour the white composition.

Add with a spoon the cocoa composition. You can stretch it with a toothpick.

Add the chopped fruit.

Put the tray in the oven. 25 minutes for the small tray and 20 minutes for the stove tray.

Remove the cake from the oven, powder it hot and let it cool.


Fruit cake and chocolate mousse

Dr. Oetker's chocolate cream cake powder is a must-have. Preparation: Top: Soargem. Here you can find the recipe for ROLL WITH STRAWBERRY MOUUSE. Cream: 1 sachet of Vanilla Ole Cream. Strawberries, Desserts, Sweets And Candies, Cake. Cakes updated their business hours. Recipe: Delicious Ole Cream Cake! The Easiest Way to Prepare Delicious Vanilla Cake with Cream of Berries, Strawberries and Cream. You have the freedom to pay in installments, you benefit from the promotions of the day, the openness. Pandispan with vanilla cream and chocolate.

Bake until golden brown. The pudding is made from 2 sachets of Cream Ole of strawberries, milk. You can buy products from Creams, puddings and semi-prepared categories. Mix for muffins with chocolate 295g.

I tested various combinations until I came to this one. Calories: 306 Search & # 8211 ole cream cake & # 8211 recipes articles news movies games.


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Do you want to bring a new taste and an extra flavor to your kitchen and you are looking for a product that will give you the complete experience of the taste you needed? Well, stop thinking, because we have found for you the perfect solution, which we know you will love. We offer you the strawberry cream cake from Boromir, with a quantity of 250 g and pre-cut into 10 pieces, so that you can enjoy delicious breaks to relax with your loved ones.

Are you looking for a coffee cake? Here are the main features of the Boromir strawberry cream cake:

- Boromir strawberry cake comes to the aid of those who feel the need for a sweet break to enjoy to the fullest

- Sliced ​​into ten generous pieces and ready to be divided, this is the perfect choice for a quick dessert with your loved ones

- Composed of fluffy countertops among which the delicious fruit cream is slipped and with an irresistible topping of pink strawberry flavor with strawberry, the cream cake from Boromir will satisfy the craving for sweets even for the biggest amateurs

- Original recipe, from selected ingredients, to offer you the best quality

- It can be consumed as such for a quick sweet treat

- Ingredients: invert sugar syrup, white wheat flour, sugar, eggs, glucose, vegetable oils (palm, sunflower), corn starch, dextrose, milk powder, 1.5% strawberry paste (glucose syrup, sugar syrup inverted, 20% strawberries, acidifier: citric acid, concentrates (black carrot, carrot), ethyl alcohol, starch, flavor, concentrated strawberry juice), water, cocoa butter, emulsifiers: mono and diglycerides of fatty acids, soy lecithin , E470a, ethyl alcohol, sorbitol, whey powder, loosening agents: baking soda, baking soda, iodized salt, flavors, preservative: potassium sorbate

- Keep in a dry and cool place, protected from direct sunlight

- Preferably consumed before the date written on the package.

Pamper yourself with tasty and healthy food and now take advantage of the benefits of the strawberry cream cake from Boromir!


How to prepare dome cake with roll, filled with strawberry cream - video recipe:

For this cake you need two rolls 32-34 cm long and 5-6 cm in diameter.

It starts with the preparation of each roll. Mix eggs with sugar and vanilla sugar, then add flour.

Distribute the composition in a baking tray lined with baking paper and bake for about 8-10 minutes at 200 ° C.

After removing from the oven, lightly cut the burnt edges, then spread evenly the jam of your choice.

It rolls easily, as tightly as possible so as not to fall apart and set aside.

Do the same for the preparation of the other roll.

Prepare a tub (10 cm bottom diameter, 20 cm top diameter and 10 cm height) with foil.

Cut each roll into 1-2 cm rounds and place them next to each other starting from the base of the tub and continuing on the sides.

We put aside and take care of the preparation of the cream.

Mix the strawberries until a homogeneous composition is obtained.

Put it in a pan with a thick base, add the sugar and put it on the fire, stirring until it melts.

When it starts to boil, add the gelatin and mix until it is incorporated, then remove from the heat.

Separately, mix the cream for cooking.

Incorporate the strawberry mixture into the sour cream mixture.

The obtained cream is poured into the tub over the pieces of arranged rounds. Smooth on top and arrange a few more pieces in the center, then turn the tub upside down on a flat surface.


1. Beat the egg whites with a pinch of salt until they become a hard foam. Add one tablespoon of sugar at a time and mix for 5 minutes. Add the vinegar, vanilla essence and starch, then mix for another 15 minutes.

2. On a tray lined with baking paper, draw a circle with a diameter of 20-22 cm. Using a posh or even a spoon, take the meringue and fill the circle with a layer of about 4 cm. Level it well and distribute the rest of the meringue evenly on the edges so that the inside of the circle remains empty, like a basket. The cream will be placed here

3. The tray thus prepared is put in the oven at 100 degrees Celsius, and left for an hour with the door ajar. The meringue should be crispy on the outside but soft in the middle. After it is ready, the meringue is left to cool in the pan for at least 2 hours.

4. Mix the pudding powder with milk, sugar, yolks and vanilla essence in a saucepan, and put on low heat until it thickens and boils. Remove from the heat, leave to cool, then add the soft butter and mix well until smooth.

5. The cream thus prepared is placed in the middle of the meringue basket, and on top are placed halves of strawberries sprinkled with maple syrup.

Pavlova with vanilla cream and strawberries is served after 2-3 hours in the refrigerator. It will be a very appreciated dessert, crispy on the outside but soft and light on the inside.


1. Beat the egg whites with a pinch of salt until they become a hard foam. Add one tablespoon of sugar at a time and mix for 5 minutes. Add the vinegar, vanilla essence and starch, then mix for another 15 minutes.

2. On a tray lined with baking paper, draw a circle with a diameter of 20-22 cm. Using a posh or even a spoon, take the meringue and fill the circle with a layer of about 4 cm. Level it well and distribute the rest of the meringue evenly on the edges so that the inside of the circle remains empty, like a basket. The cream will be placed here

3. The tray thus prepared is put in the oven at 100 degrees Celsius, and left for an hour with the door ajar. The meringue should be crispy on the outside but soft in the middle. After it is ready, the meringue is left to cool in the pan for at least 2 hours.

4. Mix the pudding powder with milk, sugar, yolks and vanilla essence in a saucepan, and put on low heat until it thickens and boils. Remove from the heat, leave to cool, then add the soft butter and mix well until smooth.

5. The cream thus prepared is placed in the middle of the meringue basket, and on top are placed halves of strawberries sprinkled with maple syrup.

Pavlova with vanilla cream and strawberries is served after 2-3 hours in the refrigerator. It will be a very appreciated dessert, crispy on the outside but soft and light on the inside.


Melt the butter over low heat, add the two types of broken chocolate pieces and mix until they melt as well. Remove from the heat and add the strawberry jam and salt. Separately mix whole eggs with the two types of sugar. In the egg composition add the chocolate mixture, mix well and gradually incorporate with a spatula flour previously mixed with baking powder. You can adjust the amount of flour because it depends on the consistency of the strawberry jam. If it is thinner, you may need a little more flour, and if it is thicker, you will have to lose weight.

Pour the composition thus obtained in a tray lined with baking paper and put in the preheated oven for 40-45 minutes, but for safety do the toothpick test.
Let it cool completely and in the meantime prepare the cream.

Mix the whipped cream at high speed, until it becomes harder, reduce the speed to a minimum and incorporate the mascarpone, respectively the vanilla powder.
Spread evenly over the cooled top and powder with cocoa.


First, bake the puff pastry sheets. Preheat the oven to 180 ° C, spread the puff pastry in a tray and prick it from place to place with a fork. Place another tray on top (so as to keep the dough pressed so that it does not swell in the oven) and bake for 20-25 minutes until it browns nicely.

Leave it to cool and do the same with the second sheet and after it is ready, cut it into the desired shape (square, rectangle) or simply crush it.

Set the sheets aside and take care of the strawberry foam.

Wash, clean the strawberries and grind them well with a fork or a vertical mixer, as I did.

Transfer them to a saucepan, add the sugar, lemon juice and put the pot on the fire.

Boil until a bound syrup forms (as for jam) or, if you have a thermometer, measure the temperature at 117-118 °, turn off the heat.

* You will also need to synchronize with the meringue, so if you have a stand mixer, mix the egg whites with the remaining 50 g of sugar.

Pour the hot syrup over the meringue and mix continuously. After we have incorporated all the strawberry syrup, we continue to beat until the foam reaches room temperature and has a firm consistency.

Now all you have to do is assemble the cake with strawberry mousse.

Place the whole puff pastry on a tray, spread evenly with a strawberry foam spatula and cover with the portioned one. Or, you can crush it and distribute it on the surface of the cake.

Put the cake in the fridge for 2-3 hours and then you can eat. If you want, you can decorate it with powdered sugar or fresh strawberries. Good appetite!

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Ingredients for the cake with vanilla cream and chocolate:

  • Rock 1:
  • 75 g dark chocolate
  • 40 g butter
  • 2 eggs
  • 50 g sugar
  • 70 g of flour
  • 50 ml milk
  • 1/2 teaspoon baking powder
  • Countertop 2: it is prepared from the same ingredients as the ones from the first countertop, we just replace the dark chocolate with white chocolate.
  • Vanilla cream:
  • 500 ml liquid cream
  • 6 yolks
  • 100 g sugar
  • 100 g mascarpone
  • 50 g starch
  • 1 vanilla pod
  • 8 g gelatin (4 sheets)