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Cake with meringue and strawberries

Cake with meringue and strawberries

For the countertop: separate the egg whites from the yolks. Put the egg whites in the bowl of the robot, add a little salt powder, mix for 2-3 minutes. Add the sugar and continue mixing until you get a firm meringue. The yolks are mixed with melted butter, cocoa and carob powder. The yolk mixture is added to the meringue. Add the flour and mix gently to remove as little air as possible from the egg whites. At the end, add the cereal, it is optional, I wanted a crunchy consistency on the counter. Put the dough in a silicone tray lined the bottom with baking paper. Distribute evenly and lightly beat the silicone table top, place the dough. Bake in the oven at 170 degrees for 20-25 minutes. Remove, place on a wire rack, allow to cool and remove the baking paper. Another identical countertop is made from the same quantities…

For the meringue: put the egg whites in the bowl of the food processor, add a little salt powder and mix for 2-3 minutes. Gradually add the sugar and continue mixing for 10 minutes until you get a firm meringue. Add the lamiae and vanilla juice and mix for another 2 minutes. At the end, add the starch and mix gently until incorporated. Put the meringue in the same shape of silicone lined the bottom with baking paper. Bake at 100 degrees for 45 minutes. Increase the flame to 110 degrees and leave for another 15-20 minutes. Allow to cool in the form, remove on a grill, remove the baking paper and leave to cool for another 2 hours.

For the strawberry cream: 400 gr of washed and cut strawberries in halves and / or quarters are placed in a double-bottomed saucepan. Add 3 tablespoons of water and 10 pieces of marshmallow. Leave it on the fire, stir until the meringues start to melt and the strawberries almost boil. We must not let the pieces of meringue melt completely. I wanted the Bulgarians to feel sweet and soft when we eat the cake… In the meantime I hydrated the gelatin in 3-4 tablespoons of cold water. I put gelatin over the strawberries and mixed until the gelatin dissolved. Fall the mixture was just hot I added another 4 pieces of marshmallow cut with a pair of kitchen scissors. I mixed and put the composition in the fridge until the mixture cooled completely. Be careful not to harden…

For assembly: in the form of silicone in which I baked the countertops I put food foil. I put the first top, I added half of the strawberry cream, in the middle I put the meringue, over the meringue the rest of the strawberry cream, then the second top. I wrapped it in cling film and put it in the fridge for 3-4 hours. Preferably leave overnight in the refrigerator.

For the vanilla cream: put the milk, sugar and vanilla pod on a double-bottomed pan on the fire. When the milk is almost boiling, put the pan aside and remove the vanilla pod. Separately, in a bowl, mix the yolks, starch and 50 ml of cold milk. Gradually pour hot milk over this mixture while mixing with a whisk. Transfer the composition back to the pan in which I boiled the milk, mix it with the whisk and leave it on the fire until the cream thickens and resembles a pudding. At the end add the butter and mix. Put food foil over the cream so that it doesn't catch pojghita and put it in the fridge until the cream cools completely. With this cream, coat the cake, decorate with slices of strawberries, blueberries, lemon leaves. Melt 50 gr chocolate and 3-4 tablespoons of milk on a steam bath, decorate the cake with chocolate. Let cool for another 1-2 hours.




Method of preparation

For the countertop: separate the egg whites from the yolks. Put the egg whites in the bowl of the robot, add a little salt powder, mix for 2-3 minutes. Add the sugar and continue mixing until you get a firm meringue. The yolks are mixed with melted butter, cocoa and carob powder. The yolk mixture is added to the meringue. Add the flour and mix gently to remove as little air as possible from the egg whites. At the end, add the cereal, it is optional, I wanted a crunchy consistency on the counter. Put the dough in a silicone tray lined the bottom with baking paper. Distribute evenly and lightly beat the silicone table top, place the dough. Bake in the oven at 170 degrees C for 20-25 minutes. Remove, place on a wire rack, allow to cool and remove the baking paper. Another identical countertop is made from the same quantities & hellip

For the meringue: put the egg whites in the bowl of the food processor, add a little salt powder and mix for 2-3 minutes. Gradually add the sugar and continue mixing for 10 minutes until you get a firm meringue. Add lemon juice and vanilla and mix for another 2 minutes. At the end, add the starch and mix gently until incorporated. Put the meringue in the same shape of silicone lined the bottom with baking paper. Bake in the oven at 100 degrees C for 45 minutes. Increase the flame to 110 degrees C and leave for another 15-20 minutes. Allow to cool in the form, remove on a grill, remove the baking paper and leave to cool for another 2 hours.

For the strawberry cream: 400 gr of washed and cut strawberries in halves and / or quarters are placed in a double-bottomed saucepan. Add 3 tablespoons of water and 10 pieces of marshmallow. Leave it on the fire, stir until the meringues start to melt and the strawberries almost boil. We must not let the pieces of meringue melt completely. I wanted the Bulgarians to feel sweet and soft when we eat cake & hellipIn the meantime I put hydrated gelatin in 3-4 tablespoons of cold water. I put gelatin over the strawberries and mixed until the gelatin dissolved. Fall the mixture was just hot, I added another 4 pieces of marshmallow cut with a pair of kitchen scissors. I mixed and put the composition in the fridge until the mixture cooled completely. Be careful not to harden & hellip

For assembly: in the form of silicone in which I baked the countertops I put food foil. I put the first top, I added half of the strawberry cream, in the middle I put the meringue, over the meringue the rest of the strawberry cream, then the second top. I wrapped it in cling film and put it in the fridge for 3-4 hours. Preferably left overnight in the refrigerator.

For the vanilla cream: put the milk, sugar and vanilla pod on a double-bottomed pan on the fire. When the milk is almost boiling, put the pan aside and remove the vanilla pod. Separately, in a bowl, mix the yolks, starch and 50 ml of cold milk. Gradually pour hot milk over this mixture while mixing with a whisk. Transfer the composition back to the pan in which I boiled the milk, mix it with the whisk and leave it on the fire until the cream thickens and resembles a pudding. At the end add the butter and mix. Put food foil over the cream so that it doesn't catch pojghita and put it in the fridge until the cream cools completely. With this cream, coat the cake, decorate with slices of strawberries, blueberries, lemon leaves. Melt 50 gr chocolate and 3-4 tablespoons of milk on a steam bath, decorate the cake with chocolate. Let cool for another 1-2 hours.


Pavlova cake with mascarpone and berries

Pavlova cake makes me think of refinement and finesse, and this is why I interpreted this week's theme: femininity. Pavlova inspires femininity in me, she is beautiful, crisp on the outside and soft on the inside, just like we women are. We always want to look strong and show that, but inside we are soft and vulnerable, very often.
I'm not going to tell you it's easy. First of all you have to have an electric oven or one where you can control the temperature, you have to be patient for two hours until the sheets are baked, but I assure you that all this waiting is worth it.
Mascarpone cream and berry sauce balance the sweetness of the pavlova very well.
Ingredients for 3 sheets of meringue (18 cm): 7 egg whites, 1 pinch of salt, 350 g sugar, 1 tablespoon lemon juice, 1 tablespoon starch, 1 teaspoon vanilla extract.
Mix the egg whites with a pinch of salt until they become foam, then add the caster sugar in three slices. Mix for about 15 minutes, until all the sugar dissolves and you get a thick and shiny meringue. Add the rest of the ingredients and mix for 1 minute.
Preheat the oven to 80 degrees C. On a tray lined with baking paper, divide the meringue into three circles, leaving space between them. We shape them with a spoon.
Bake the meringue for 120 minutes, at 80 degrees Celsius with ventilation. The meringue should be hard on the outside and white.

For the mascarpone cream: 400 g mascarpone, 300 ml whipped cream, 150 g powdered sugar, 1 teaspoon vanilla extract.
Put all the ingredients in the bowl of the mixer and mix for a few minutes, until you get a thick cream.
For the fruit sauce: 400 g berries (raspberries / strawberries), 150 g sugar, 2 teaspoons starch
Put the berries, sugar and a small cup of water in a saucepan. Boil until you get a more liquid jam. Dissolve the starch in a little water and pour it over the fruit. Stir until thickened.
Assembly:
All layers should be cold, ie meringue sheets, cream and sauce. Pavlova is assembled 2-4 hours before serving, no more.
Place a sheet of meringue, 1/3 of the mascarpone cream and fruit sauce on a plate, then continue to alternate the layers.
Top with cream, fruit sauce and fresh fruit.

Text & Photo: Andreea Dianu

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32 Comments

It sounds delicious! I'll try it on the weekend too. Thanks for the recipe

It looks great! I even have some egg whites in the fridge from the chocolate trio cake. Thanks

Bake for 120 minutes?

Hello. Pavlova is my favorite dessert, and I've always tried all sorts of recipes, most from American chefs / youtubers and after baking, most leave it in the oven to cool, but mine always crumbles. In your recipe it is not mentioned how to cool pavlova. Can you tell me, please, how / where you cool it? Thanks.

P.S. I follow your recipes with pleasure, and your pizza tops are great. I always go out.

Catalina I open the USA oven and leave the pavlova there for 15 minutes, then take it out on the kitchen table.

those who do not have an oven that allows us a temp of 80 degrees and ventilation, how can we proceed?

Leave the door ajar throughout baking and watch the meringue. It may be done faster. Put a wooden spoon between the door and the oven.

If I have an electric oven, but it doesn't have ventilation, is it a problem? Do my countertops come out of this kind of oven as well?

Denisa, I don't guarantee that the white meringue will remain, but I recommend you do it with 2 egg whites and try it.

Meringue cakes are my favorites & # 8230.but if I have a regular oven, how do I proceed with meringue. Thanks!

I cooked today for the first time, Pavlova with strawberries, according to your recipe.
It does not look very spectacular, because I did not blend the strawberries, they kept slices, but the taste, well, the taste is great!
My daughter, for whose birthday I also prepared my husband, was very pleased with him.
As for me, no words.

Thanks for posting such recipes on the blog.

Hi! I would like to make this cake for my son but to do the assembly the next day, is it a problem? You mean, like, nothing happens with meringues?

Nothing happens, if it is well dried it stays that way.

I have the same question, does the meringue harden if it is left to cool overnight and served only the next day? I saw that you mentioned instructions related to assembly, but not to serving. Thanks.

If it is not well dried it will soften, if it is well dried it can be kept without problems.

The recipes are very good. But also the advice posted.

It seems to me the most complicated to untie it from the baking paper. The meringue cracks forever with me. Is there a secret here too ?? Thank you

With a brush soaked in water, pass over the back of the baking paper, not too long, just until the meringue paper comes off.

Seems like a good recipe. I'll do it on New Year's Eve

Morning,
question & # 8230can I bake 2 trays in the same oven with ventilation?

Can liquid cream be used instead of whipped cream?

One piece of advice please if possible.

I made the recipe and it came out perfectly. I baked at 90 degrees, because it is the lowest temperature in my oven, 120 minutes. but overnight it softened. It was left in the kitchen (no trace of moisture, condensation, etc.). In the morning when I wanted to put the cream on it, it was fffff soft.

Thank you and I wish you good health!
Mihaela

I did exactly as in your recipe, but it didn't bake well underneath, it's cream. I put the baking paper aside without any problems and it was taken with the meringue. A solution?

From my point of view, the starch should not be used for meringue, I made it with it and it did not bake underneath, later I made it without starch and it came out perfectly.

I agree with the meringue sheet, I do the same even if I have a classic gas oven. But I don't agree with madcarpone at Pavlova. The original recipe is with whipped cream.

Hello!
Is there a problem if I make the meringue cream of today and decorate it tomorrow before leaving?

Hi! I tried the recipe for the first time last week, with great emotions & # 8230 I followed the steps exactly and a miracle of dessert came out & # 8230 I used frozen raspberry and frozen raspberry sauce (unfortunately I didn't find it fresh), and the mascarpone cream I flavored one with lemon juice & # 8230 I will definitely repeat the experience!

Hi! I tried the recipe for the first time last week, with great emotions & # 8230 I followed the steps exactly and a miracle of dessert came out & # 8230 I used frozen raspberry and frozen raspberry sauce (unfortunately I didn't find it fresh), and I used mascarpone cream flavored one with lemon juice & # 8230 I will definitely repeat the experience!

Very good recipe. I had a little fork with the meringue & # 8230 at 80 degrees it was crispy on top and crunchy on the inside. I left it for another hour at 140 degrees and it was fine. It was worth the effort. It's delicious.

For the meringues we greased the tray (so we did not use baking paper) with clean beeswax, bought from the market. When the meringue was finished baking, I peeled them off while the tray was still hot. Only now did I let them cool. The meringue borrowed a special waxy aroma.

I do not realize, it must be soft inside? At the mentioned temperature and duration, only a very thin pojghita comes out hard for me, otherwise it feels soft & # 8230 What am I wrong with? :)

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Ingredients Cake With Strawberries And Panna Cotta

for a 24 cm cake. diameter

Strawberry Jelly:

  • 800 grams of frozen (or fresh, if it's full season) strawberries
  • 200 grams of sugar
  • juice of 1/2 lemon
  • 12 grams of gelatin (preferably sheets)

Thin egg white countertop:

  • 2 fresh egg whites
  • 1 pinch of salt
  • 50 grams of sugar
  • 40 grams of melted butter
  • 40 grams of flour

Panna Cotta:

  • 800 ml. whipped cream with at least 33% fat
  • 200 ml. whole milk
  • 2 fresh egg whites
  • 120 grams of sugar
  • 1 pinch of salt
  • 2 vanilla pods
  • 50 grams of water
  • 25 grams of gelatin (preferably sheets)

Assembly and decoration:

  • 300 grams of fresh strawberries
  • red currants (or other fruit, preferably, for example blackberries, blueberries, etc.)
  • 3-4 pieces of kumquat (optional)
  • fresh mint leaves
  • 8-10 bezels
  • 2 tablespoons lemon juice
  • 6 grams of gelatin (preferably sheets)

Preparation of Strawberry and Panna Cotta Cake

1. We start with a coulis, which will be the basis of the strawberry jelly: put on the fire the frozen strawberries (or fresh, if it's season) together with the juice of 1/2 lemon and 200 grams of sugar. Bring everything to a good boil, just enough to soften the strawberries well, then pass them through a sieve, insisting with a spoon until an almost dry substance remains in the sieve (strawberry seeds).

2. We hydrate in very cold water, in 2 different containers, 6 grams of gelatin (preferably sheets, which is purer and does not bring much water in the finished preparation). We prepare two shapes with a diameter of 22-24 cm in which we place a layer of food foil. We measure with a graduated container 300 ml each. from the hot strawberry coulis (not hot, because at over 60 degrees the gelatin is destroyed). Squeeze the hydrated gelatin well and add 6 grams of gelatin to each 300 ml. of strawberry coulis, stirring until the gelatin dissolves.

3. Pour 300 ml into each form. of strawberry jelly and put in the freezer for 15-20 minutes, until it hardens.

4. After it has hardened, remove the jelly from the mold with cling film and turn it over on a flat surface on which a sheet of baking paper has been laid. Remove the foil and cut discs with a diameter of 20 cm.

5. Proceed identically with both discs, from which we will obtain two intensely flavored inserts for our cake. The discs are kept on the baking paper at the base, with its help they are transferred to a tray and put in the fridge until we use them. We will be left with the prepared strawberry coulis, we keep it for assembly. (We will also have the jelly-cut edges, which we can eat to our heart's content, enjoying a very fragrant and 100% natural jelly).

6. Pour the whipped cream and milk into a saucepan. Divide the vanilla pods lengthwise, scrape the seeds with the tip of a knife and add to the pan, along with the pods. Heat the mixture well on the fire, then turn off the heat and let it infuse under the lid for 30 minutes, so that the vanilla flavor penetrates the liquid well.

7. Until the vanilla is well infused, prepare the top. Turn on the oven and set it at 180 degrees Celsius. Beat the 2 egg whites together with the salt with the mixer, then add the sugar gradually and beat until you get a firm meringue, in which the sugar has completely dissolved. Sprinkle the flour and add the vanilla extract and melted butter, but not hot, and mix lightly with a spatula, so as not to completely lose the air accumulated in the egg whites. Distribute this mixture in a uniform layer and as thin as possible (5-7 mm) on a tray covered with baking paper. Bake the top in the preheated oven at 180 degrees for 10 minutes, barely golden. Let it cool then cut a round top with a diameter of 24 cm.

8. To prepare panna cotta, hydrate 26 grams of gelatin in very cold water. Meanwhile, remove the empty vanilla pods from the liquid in which they were infused.

9. Put on the fire 100 grams of caster sugar and 50 ml. of water. Boil until a thick syrup is formed that boils with large bulbs and when measuring with the instant reading thermometer the temperature of the syrup is 116 degrees Celsius. Separately, beat the 2 egg whites with 1 pinch of salt and add the remaining 20 grams of sugar. We must synchronize the moment when the syrup reaches the temperature indicated with the degree of beating of the meringue, which must form soft ridges on the surface, to prepare an Italian meringue, as we have shown in detail in recipe for macarons with lemon cream. Pour the hot syrup over the meringue table while beating with the mixer on high speed. Continue beating until the meringue cools completely. This gives a very firm meringue but also safe for health, because the egg whites are cooked.

10. Heat the vanilla-infused cream to

50 degrees Celsius (note, if it's too hot & # 8211 more than 60 degrees & # 8211 gelatin will lose its properties). Squeeze the hydrated gelatin well and dissolve it in the cream. 1/3 of the gelatin cream is added over the meringue and mixed briefly until incorporated. Add the mass of the diluted meringue over the rest of the cream and mix it lightly with a spatula, so that it stays aerated (this is also the reason why I added the Italian meringue, not to get a very compact mass).

11. Assembling the cake: in a form with removable walls with a diameter of 24 cm, place the thin egg white top at the base and soak in 3-4 tablespoons of the remaining strawberry coulis. Wash well, dry and clean the fresh strawberries, choose some as equal as possible and cut them in half in height. The cut part of the strawberries is soaked in coulis then pressed well at the edge of the mold (the semi-viscous coulis will help to adhere well to the walls of the mold, resulting in clean edges. The rest of the strawberries are kept for decoration.

12. Carefully pour 1/3 of the composition of panna cotta, lightly hit the table a few times the mass to adhere well to the composition of the other elements, then put in the freezer for 15-20 minutes, until this first layer of strengthens.

13. After the first layer of panna cotta has hardened, sprinkle 1-2 tablespoons of the rest of the panna cotta on the surface and spread the liquid composition with the back of the spoon. Using baking paper, turn the first strawberry jelly disk into a shape, then remove the paper and lightly press the disk on the surface, which will adhere well with the thin layer of liquid composition.

14. Immediately pour over the strawberry jelly insert a second layer of 1/3 of the panna cotta composition and place in the freezer again for 15-20 minutes, then repeat the procedure described in step 13, adding add another jelly insert, then cover everything with the rest of the panna cotta. Put the cake in the fridge for 3 hours, after which it will be firm enough to take it out of shape. To take the cake out of the mold, I use a kitchen torch to heat the removable walls of the mold, but you can also use a kitchen towel soaked in hot water. Carefully undo the ring, which, after expanding by heating, should be easily detached from the composition of the cake.

15. It already looks pretty good, doesn't it? A special occasion is worth trying a little harder, so here's how we proceeded: we hydrated 4 grams of gelatin in very cold water. I heated the remaining strawberry coulis to 50 degrees, dissolved the gelatin in it and poured it on the surface of the cake, letting it drain on the edges.

I hydrated the remaining 2 grams of gelatin and dissolved it in 150 ml. of warm water, then I added 2 tablespoons of lemon juice. Each slice of fruit that I placed on the cake and each mint leaf first went through this "bath" with lemon and gelatin, which helped the fruit to get a nice shine and not oxidize so quickly. Drain the fruit well on a kitchen towel after soaking in water with lemon and gelatin and then place on the cake. The fruits used, of course, can be chosen by everyone (only strawberries, strawberries + blackberries, blueberries, etc.). I also added some white meringues for contrast and texture.

I don't have pictures of the cake section, the guests came in the evening and were so greedy that in 10 minutes I had nothing to pose for. Let's try to imagine the section, perfectly white layers contrasting with those of an intense red. The taste was lovely, gentle, velvety, not overly sweet but very fragrant.

I hope that this recipe will tempt you and even prepare it for one of the special occasions in your life. I am waiting for you with good news and I wish you a spring full of love!


Cake with meringue and ricotta

Last night my brothers and their wives came to visit. Great event! Big brother has been living in England for almost 7 years and comes to the country once or twice, so imagine what great happiness it is! I knew we were going to make a barbecue, and I put some potatoes with garlic and olive oil in the oven. And for dessert I served a meringue cake that I started making on Monday night and finished yesterday.

I've ruined many meringues in my life, so I've guarded this one well! My husband laughs at me at how many eggs I throw. That's because I don't like meringues & # 8211 chalk, as I call them, but sticky and gummy ones. The recipe is simple but it takes time to make.

  • 5 egg whites (eggs that have been at room temperature for a few hours)
  • 4 tablespoons brown sugar
  • 2 bourbon sugar

I whipped the egg whites, I added a tablespoon of brown sugar until it melted, at the end the bourbon sugar. I put it in the hot oven at 140 degrees for 20 minutes, then at 120 degrees for 40 minutes. I made the meringue in the evening and after I turned off the oven, I let it cool in the oven until the next day. (Do not open the oven at all since you put the meringue).

Cream: I beat with the ricotta mixer with the apricot jam until a cream was made, then I put it in the fridge.

The next day I assembled the cake and at the top I added the whipped cream I also made. I hope you enjoy. Good appetite!


Meringue and chocolate cake

The story of the meringue cake recipe is a special one for our family. It was my favorite dessert, made by my husband's dearest grandmother, the one who raised him. And, unfortunately, my grandmother didn't have time to pass it on to me. So I started recreating the meringue cake from his stories. Terribly complicated. But, a few tries and a lot of meringues later, here: I present you the recipe for Mother's meringue and chocolate cake.

I adapted the ingredients a little, but I kept them few and simple. In addition, I respectfully observe the ration of 50g of sugar to 1 egg white for meringues, and each time they come out perfect.

Ingredients for meringue top
  • egg whites from 6 large eggs (with the yolks I made another round of pasta dough)
  • 300g of sugar
  • a pinch of salt
  • a teaspoon of lemon juice
Cream ingredients
  • 400ml of whipped cream
  • 400g of high-cocoa chocolate
  • a teaspoon of vanilla extract
  • 30g of sugar
  • some nuts and hazelnuts, browned and ground (optional)
Countertop preparation

In a large bowl I put the egg whites, together with the salt and lemon juice and whipped them. Then I added the sugar, gradually, one tablespoon at a time, mixing with the mixer on high speed. It is ready when the sugar is completely incorporated.

On a baking paper I drew 2 circles of about 18cm diameter. With the meringue composition in a bag, I formed the discs for the countertop. I put them in the preheated oven at 110 degrees, for almost 2 hours. I always adjust the baking time depending on how big or thick the meringues are. I'm ready when they're firm to the touch.

I repeated the operation for the other 2 disks. Usually there is still composition for a few meringues to put aside. They are good for decorating, if the children can't find them beforehand.

Grandma Mama had several cream options for this cake, depending on what ingredients were found. Put cocoa or chocolate, boiled milk or whipped cream, ground walnuts and vanilla. But by far the most popular was the cream made with chocolate and milk.

I chose to prepare it like a classic ganache, with very good quality dark chocolate.

Preparation of the cream

I put the cream in a saucepan on the fire, on a very low flame. It should be hot, but it should not boil. I added sugar and vanilla to dissolve. Meanwhile, I chopped the chocolate finely with a knife and put it over the hot cream. I let it melt for a few minutes and then I started to mix lightly, until it incorporated perfectly. It should look like this:

After it cooled completely, I beat it a little more with the mixer at medium speed, to be fluffier and sit better on the countertops. But it can be used very well anyway.

Assembling the meringue cake

The hardest part is refraining from tasting. I alternated the countertops and the cream, through which I sprinkled some nuts and hazelnuts. I put on top of the remaining meringues (it's hard to hide them from the children) and left it to rest for about 2 hours, in a cool place.


Cake with meringue and strawberries

For the countertop: separate the egg whites from the yolks. Put the egg whites in the bowl of the robot, add a little salt powder, mix for 2-3 minutes. Add the sugar and continue mixing until you get a firm meringue. The yolks are mixed with melted butter, cocoa and carob powder. The yolk mixture is added to the meringue. Add the flour and mix gently to remove as little air as possible from the egg whites. At the end, add the cereal, it is optional, I wanted a crunchy consistency on the counter. Put the dough in a silicone tray lined the bottom with baking paper. Distribute evenly and lightly beat the silicone table top, place the dough. Bake in the oven at 170 degrees C for 20-25 minutes. Remove, place on a wire rack, allow to cool and remove the baking paper. Another identical countertop is made from the same quantities.


For the meringue: put the egg whites in the bowl of the food processor, add a little salt powder and mix for 2-3 minutes. Gradually add the sugar and continue mixing for 10 minutes until you get a firm meringue. Add lemon juice and vanilla and mix for another 2 minutes. At the end, add the starch and mix gently until incorporated. Put the meringue in the same shape of silicone lined the bottom with baking paper. Bake in the oven at 100 degrees C for 45 minutes. Increase the flame to 110 degrees C and leave for another 15-20 minutes. Allow to cool in the form, remove on a grill, remove the baking paper and leave to cool for another 2 hours.

For the strawberry cream: 400 gr of washed and cut strawberries in halves and / or quarters are placed in a double-bottomed saucepan. Add 3 tablespoons of water and 10 pieces of marshmallow. Leave it on the fire, stir until the meringues start to melt and the strawberries almost boil. We must not let the pieces of meringue melt completely. I wanted the Bulgarians to feel sweet and soft when we eat cake.

Meanwhile, I hydrated the gelatin in 3-4 tablespoons of cold water. I put gelatin over the strawberries and mixed until the gelatin dissolved. Fall the mixture was just hot, I added another 4 pieces of marshmallows cut with a pair of kitchen scissors. I mixed and put the composition in the fridge until the mixture cooled completely. Be careful not to harden…

Pentru asamblare: in forma din silicon in care am copt blaturile, am pus folie alimentara. Am pus primul blat, am adaugat jumatate din crema de capsuni, la mijloc am pus merengul, peste merengue restul de crema de capsuni, apoi al doilea blat. Am invelit cu folie alimentara si l-am dat la frigider pentru 3-4 ore. De preferat, se lasa peste noapte la frigider.

Pentru crema de vanilie: intr-o cratita cu fund dublu se pune laptele, zaharul si pastaia de vanilie pe foc. Cand laptele aproape da in clocot, se da craticioara deoparte si se scoate pastaia de vanilie. Separat, intr-un castron, se amesteca galbenusurile, amidonul si 50 ml lapte rece. Peste acest amestec, se pune treptat din laptele fierbinte in timp ce amestecam cu un tel. Se transfera compozitia inapoi in craticioara in care am fiert laptele, se amesteca cu telul si se lasa pe foc pana crema se ingroasa si seamana cu o budinca. La final, se adauga untul si se amesteca. Se pune folie alimentara peste crema ca sa nu prinda pojghita si se da la frigider pana crema se raceste complet. Cu aceasta crema se imbraca tortul, se decoreaza cu feliute de capsuni, afine, frunzulite de lamaita. Se topeste pe baie de aburi 50 gr ciocolata si 3-4 linguri lapte, se decoreaza tortul cu ciocolata. Se da la rece pentru inca 1-2 ore.


Tort de capsuni si crema de bezea


Cateodata nu ajunge un simplu “tortulet”. Cateodata e nevoie de un tort grandios, asa ca am recurs la una din acele retete culinare pe care desi le ai in caiet de foarte mult timp, parca ti-e groaza sa te apuci de ea, pentru ca, din moment ce e scrisa pe 4 pagini, sigur e complicata. Dar nu e deloc atat de complicata pe cat pare si desi am sa va scriu si eu o reteta luuuunga cat o zi de post, e numai si numai ca sa va explic totul amanuntit. Asa ca, azi va arat un ditamai tortul de capsuni care a avut la final 5 kg si care poate bucura toti invitatii de la o petrecere!

ingredients tort 3 etaje, umplut si imbracat in crema de capsuni:
– 350g zahar
– un plic budinca de capsuni
– 230g unt la temperatura camerei
– 4 oua mari (5 daca sunt mai mici)
& # 8211 350g flour
– 1 lingura praf de copt
& # 8211 250ml milk
– 1 lingura extract de vanilie
– 130g piure de capsuni
– 1 lingurita rasa sare
– o portie crema de unt si bezea elvetiana
– 5-6 capsuni mari
– 50g ciocolata neagra/cu lapte
– bilute de ciocolata

Preheat the oven to 180 ° C. Cantarim 130g capsuni (curatate de codite si spalate foarte bine) si le facem piure, folosind blenderul (sau le treceti prin sita dupa ce le-ati maruntit cu furculita). Amestecam apoi piureul obtinut cu laptele si vanilia. Separat, intr-un bol mare, amestecam cu mixerul la viteza medie, untul, zaharul si pudra de budinca 5 minute sau pana avem o compozitie omogena. Adaugam ouale, unul cate unul, amestecand bine dupa fiecare.

Cernem faina impreuna cu sarea si praful de copt. In amestecul de unt, punem ½ din amestecul de faina si mixam pana la incorporare. Compozitia trebuie sa aiba consistenta unei inghetate si trebuie sa fie foarte fina, asa ca amestecati pana toate ingredientele sunt bine incorporate. Urmeaza sa punem apoi tot amestecul de lapte si piure de capsuni, amestecam din nou foarte bine si la final adaugam a doua jumatate din amestecul de faina. Mix well. Tapetam cu unt si hartie de copt fundul si marginile a 3 tavi de copt cu diametrul de 22cm si distribuim compozitia pentru blat in mod egal in fiecare tava si nivelam cu spatula. Va sfatuiesc sa folositi cantarul de bucatarie in aceasta faza, ca sa va asigurati ca blaturile sunt egale. Coacem blaturile 25-30 de minute sau pana trec testul scobitorii.

Le lasam apoi sa se raceasca foarte bine, pentru ca atfel, se topeste crema. O data blaturile racite, nu ne ramane decat sa asezam primul blat pe platou, sa punem crema (stratul de crema are cam 1,5 cm) si continuam in acelasi ritm, apoi imbracam intreg tortul in crema de unt si bezea elvetiana. Nu conteaza cat de bine o nivelam, pentru ca oricum imbracam marginile in sticksuri cu ciocolata, dar incercati sa nivelati partea de sus a tortului. O data tortul imbracat in crema, il ornam cu sticksuri de ciocolata pe margini si il legam cu panglica. Topim ciocolata si dam capsunile prin ciocolata, apoi le asezam pe tort si ornam cu bilutele de ciocolata.

Pararam pam pam, asta a fost! Acest tort de capsuni se pastreaza foarte bine la frigider, nu are nevoie de insiropare pentru ca blatul este suficient de insiropat de la fructe. Ce ar mai fi de zis? Eu va sugerez sa nu coaceti niciodata un blat mare, pe care apoi sa il feliati, pentru ca, daca nu aveti experienta si indemanare in folosirea cutitul zimtat, sansele ca cele 3 foi de blat sa va iasa egale sunt minime. Eu folosesc de fiecare data metoda cu tavile separate si obtin de fiecare data blaturi perfecte, uniforme, coapte frumos. In plus, in magazine gasiti astfel de seturi cu 2-3 tavi pentru tort, eu am gasit la Auchan cu 30-40 lei un set de 3 tavi si au fost o investitie foarte buna. Sticksurile de ciocolata nu sunt atat de scumpe pe cat am crede initial, eu am folosit de la Naty, sunt la punga mare si o punga costa undeva la 3,5 lei. Ufffff, mult am mai dat din gura, dar tortul asta chiar merita! You're welcome!


Cremă de bezea elvețiană cu unt — pufoasă și delicioasă

Dec tort-cu-crema -din-unt-si- bezea – elvetiana -cu-zmeura-5. Tort din bezea elvețiană și cremă cu gust de înghețată! Va fi preferatul tuturor amatorilor de dulciuri și bezea! Swiss meringue buttercream O crema fina,pe baza de albusuri, unt si zahar. Crema rapida si simpla pentru briose, cupcakes, tort, prajituri. Este potrivita pentru decorat briose, torturi, prajituri. Imi plac torturile mici si inalte, cu blaturi negre, multe si subtiri, cu crema de caramel si cu. Torturi De Nuntă, Rețete De Brioșe, Rețete Fursecuri, Food Cakes, Dulciuri.

Dar, incercand din curiozitate sa fac bezeaua elvetiana, am zis ca trebuie sa. Tort cu crema de bezea elvetiana si caramel. Cremă de ciocolată cu mascarpone pentru tort, prăjitură, fursecuri, macarons.

Tort Raffaello cu zmeura – CAIETUL CU RETETE Rețete Prăjituri, Diete, Mascarpone, Mâncare. Vanilla cream with butter for cake or cakes & # 8211 mousseline cream. Tort de morcovi cu crema de bezea elvetiana si ciocolata alba.

Tortul de astazi este, cred, unul din cele mai fine pe care le-am gustat pana.


Tort de Bezea

Tort de Bezea
Pentru ocazii speciale cum sunt Sarbatorile de Iarna se preteaza foarte bine a fi pregatit acest Tort de Bezea cu crema de vanilie si cacao. Is a cake usor de preparat si foarte gustos cu care va puteti surprinde familia si musafirii. Nu e obligatoriu sa il pregatiti doar de Craciun or Revelion el poate fi preparat si cu alte ocazii decorul lui putand fi schimbat de la caz la caz. Va recomandam sa rasfoiti si sectiunea cu Torturi si Prajituri unde veti gasi numeroase cake recipes and retete de torturi.

Ingrediente Tort de Bezea :

5 albusuri oua
1 teaspoon lemon juice
250 g zahar praf
2 tablespoons starch
1 pinch of salt

Ingrediente Crema Tort de Bezea :
5 galbenusuri oua
3 linguri amidon alimentar
300 ml milk
200 g sugar
1 fiola esenta vanilie
2 tablespoons cocoa
200 ml frisca Meggle
1/2 lingura smantana(20%)

Other ingredients:
ciocolata pentru glazura

Preparare Tort de Bezea :

Albusurile se bat spuma cu praful de sare si zaharul amestecat cu amidonul alimentar ce se adauga treptat pana obtinem o spuma tare.
Pe 3 bucati hartie de copt desenam trei cercuri cu diametrul de 18 cm. Fiecare cerc il vom umple cu spuma de albus si se va coace in cuptorul incalzit bezeaua (la 150 grade). Cercurile de bezea astfel obtinute le lasam la racit si in acest timp ne ocupam de crema cu care vom umple tortul.

Preparare Crema Tort de Bezea:
Galbenusurile de ou impreuna cu zaharul, fiola de esenta de vanilie, amidon si cacao se amesteca si se adauga la el treptat laptele rece. Se pune la fiert pana se ingroase. Se lasa la racit si intre timp se bate frisca spuma.

Cand frisca este pe jumatate batuta adaugam si o jumatate de lingura de smantana (smantana are rolul de a intari frisca) si continuam pana aceasta este bine spumata. La crema de oua se adauga frisca amestecand usor pana se omogenizeaza.

Pe un platou punem un cerc de bezea, un rand de crema, iar bezea, crema si la final punem ultimul cerc de meringue. Deasupra si pe lateral ungem cu restul de crema ramas apoi deasupra turnam glazura de ciocolata. Ornam dupa plac.