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Birthday cake with strawberries and chocolate

Birthday cake with strawberries and chocolate

Countertop:

Separate the egg whites from the yolks. Mix the yolks with warm water.

Add the sugar and mix until completely melted. The result will be a cream like a fluffy cream. Flour, cocoa and baking powder, sifted, add them in 3 steps.

Beat the egg whites with salt powder. Mix half of the quantity well with the composition and add the rest, mixing very finely with a spoon, trying not to completely remove the air from the composition. Bake on the right heat, 25 minutes.


Cream 1

Melt the chocolate over low heat together with 200ml sour cream.

In a large bowl, mix the cooled chocolate, whipped cream and gelatin diluted in 100ml of warm water. (Always mix with a fork until completely diluted, then add to the mixture).


Cream 2


We chop the strawberries into small pieces. We mix the cream

Mix the strawberries, whipped cream, diluted gelatin.


We slice the rest of the strawberries.


ASSEMBLY:

Cut the top in half.

Spread cream 1 evenly over the first, then a layer of sliced ​​strawberries, the second top, cream 2. (all assembled in a cake ring) and refrigerate for at least two hours.

We take out the ring and move on to the decor


We cut a piece of baked paper, with the dimensions equal to the circumference of the cake and the height + 3cm. (We are looking for the chocolate to dress the cake perfectly but to be taller than it)

Melt the chocolate in the microwave.

We spread it evenly on the sheet of paper.

When it starts to harden (it becomes matte) we take the strip nicely and put it around the cake, pressing very finely, to stick.

Put in the fridge for 20 minutes, take the foil and then let the imagination play.


Decorate with whipped cream, strawberries and grated chocolate.



Chocolate and Strawberry Cake

Wallpaper a 28 cm cake form with baking paper (the shape should be with removable walls, as we will use these "walls" to assemble the cake, later).

Beat the eggs with the sugar until the sugar melts and the composition becomes creamy. Add flour, baking powder and sifted cocoa. Finally, add the grated chocolate on a small grater and mix the composition well.

Put the composition in the tray and bake on low heat until it passes the toothpick test.

Leave to cool. When it's cold, cut it in half.

Meanwhile, prepare the syrup: boil the water with the sugar and add the cappuccino, mixing well. Leave to cool.

Cream:
Whip the cream well.

Gelatin is placed in water to hydrate (according to the instructions on the envelope).

Wash the strawberries, drain well and cut into cubes. Add the 4 tablespoons of caster sugar on top, mix a little and let the syrup come out of them for 20 minutes.

Beat the mascarpone with powdered sugar. Add the whipped cream, stirring gently from the bottom up, then the strawberries with the syrup. Finally, put a little melted gelatin in a steam bath or mw.

On a plate are put the "walls" from the shape of the cake in which I baked the top.

Put the first sheet on the counter, syrup it and add all the cream on it, leveling it well.

Put the second sheet of cake and syrup with the remaining syrup.

Then, melt the chocolate with the whipped cream over low heat, stirring constantly.

When it is ready, put it over the cake, level it well and put it in the fridge overnight. the next day, remove the "walls" of the form and garnish with whole or halved strawberries and grated chocolate if you like.


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Ingredient:

For the countertop:
8 eggs
8 tablespoons flour
8 tablespoons caster sugar

For the cream:
70g flour
500ml milk
6 yolks
3 sachets of vanilla sugar Dr. Qetker
180g old cough
2 Milka milk chocolates

For filling:
250g strawberries
250g raspberries

For decoration:
3 sachets of Dr. Qetker whipped cream
450ml milk (for whipping cream)
Raspberries and strawberries in the quantities desired by each.

Method of preparation:
We wash the strawberries, remove their tails and drain them in a strainer.

We cut some of the strawberries into smaller cubes to fill the cake with them.

Another piece of strawberries, cut them into slices, and decorate the cake with them.

We also wash the raspberries and let them drain.

First we prepare the cake top. Separate the yolks from the whites.

We put the egg whites in a bowl and beat them with the mixer until we get a foam. Then add the caster sugar, spoon by spoon and mix until well incorporated. Over the obtained foam we add the yolks, we mix until they are swallowed and these and then we put the flour, spoon by spoon, mixing slowly with the spatula from bottom to top, until we obtain a homogeneous composition.

We line a round tray with detachable walls with flour, pour the composition obtained in it and put it in the oven for 25-30 minutes. We can do the toothpick test to see if the countertop is baked. After the top is baked, take it out of the oven and let it cool.


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, mix again until incorporated.


In a saucepan, put the required amount of milk, add the vanilla sugar sachets and leave on the fire until the milk begins to heat up slightly, then add the composition prepared before & # 8211 from yolks, sugar and flour & # 8211 and mix continuously. until the composition begins to thicken.

When the cream has started to thicken, pour the melted chocolate over it and mix continuously until it is completely incorporated. Let the obtained cream cool only after filling the cake.



Beat the whipped cream powder with the milk until it hardens.

After we have everything ready, we start assembling the cake.
We cut the top into three sheets. We take a first sheet, the bottom of the countertop, we put it on a plate, we syrup it - in my case, I syruped it with sugar water, you can use any other syrup you want, from compotes. We put chocolate cream on the first countertop sheet & # 8211 cream we have to divide it in three, because it will be put on each countertop sheet. Sprinkle strawberry cubes over the cream.




Next is the second sheet of countertop, which we will also syrup, followed by the layer of chocolate cream and raspberries, which we sprinkled over the entire surface of the cream.


Next is the last sheet of cake, we syrup and put a last layer of chocolate cream, but this time not too thick.


Above the last layer of chocolate we spread a thin film of whipped cream and otherwise decorate the whole cake with whipped cream to taste. On top, we can put raspberries and strawberry slices.






How to prepare cheesecake with strawberries and chocolate

First prepare the base. Grind the biscuits and put them in a bowl with the cocoa, melted butter and the two tablespoons of milk.

*If you have cocoa biscuits, use 350 g.

Mix well, transfer the composition in the form of 24 cm with detachable ring and press gently with a glass. Do not press too hard because the base will be hard after cooling. Cool.

Cream & # 8211 cheese and mascarpone mousse is very easy to prepare.

First hydrate the gelatin in cold water, drain it well and melt it in a steam bath or microwave. Be careful not to boil it.

Put the cream cheese, mascarpone, whipped cream, powdered sugar and vanilla extract in a bowl. Mix until the cream is thick. Then mix a little of this cream with melted and cooled gelatin, then mix everything well.

*It is very important to have all the ingredients for the cream at room temperature, so that no lumps form when we mix it with gelatin.

Meanwhile, melt the cream chocolate cream and let it cool.

From the 350 g of strawberries for the filling, choose equal fruits, cut them in half and place them on the walls of the famine. The rest, place them whole inside the form.

Carefully put the cream in the form and level it well, then pour the melted chocolate.

Glaze the strawberries for decoration with melted white chocolate and decorate the cheesecake.

Put the cake in the cold overnight or at least 3-4 hours so you can cut it nicely.

*To be able to easily remove it from the form, immerse it in hot water for a few seconds or heat the walls of the form with a kitchen cake. Slice with a knife with a thin blade, heated in hot water.

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