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Print Recipe
Strawberry Cake with Mascarpone Recipe
I love this souffle cake so much that it is certainly not a pity to spend money on cream cheese. Especially now the season of the "real" strawberries (though it is possible to save money), and it's impossible not to cook this yummy. Even the biggest "apes" are delighted with it.
Cook Time 120 minutes
Servings
Ingredients
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. For a biscuit, separate the whites from the yolks. Beat the yolks with 100 g of sugar and vanilla until white. Add the sifted flour and beat on small. speeds. Separately beat with 50 g of sugar whites until thick peaks. Gently stir with a spatula. Also, gently stirring with a spatula from the edge to the center, add the melted and cooled butter.
    For a biscuit, separate the whites from the yolks. Beat the yolks with 100 g of sugar and vanilla until white. Add the sifted flour and beat on small. speeds. Separately beat with 50 g of sugar whites until thick peaks. Gently stir with a spatula. Also, gently stirring with a spatula from the edge to the center, add the melted and cooled butter.
  2. Split mold diameter 20-22 cm (I was in the shape of a heart) grease with butter, sprinkle with flour, put the dough and bake at 180 degrees. in a pre-heated oven to dry kindling.
    Split mold diameter 20-22 cm (I was in the shape of a heart) grease with butter, sprinkle with flour, put the dough and bake at 180 degrees. in a pre-heated oven to dry kindling.
  3. The finished cake to pull from the mold and cool on a wire rack. Wash the form. Cooled biscuit shift back into shape, chop with a fork and soak with syrup. To prepare the syrup you need to bring to a boil water with sugar, boil for 2-3 minutes. Cool a little and add strawberry liqueur or strawberry sauce.
    The finished cake to pull from the mold and cool on a wire rack. Wash the form. Cooled biscuit shift back into shape, chop with a fork and soak with syrup. To prepare the syrup you need to bring to a boil water with sugar, boil for 2-3 minutes. Cool a little and add strawberry liqueur or strawberry sauce.
  4. To prepare the cream, pour gelatin 5 tablespoons of cold boiled water for the time indicated on the package. Separate the yolks from the whites. Beat the yolks with powdered sugar and vanilla until white.
    To prepare the cream, pour gelatin 5 tablespoons of cold boiled water for the time indicated on the package. Separate the yolks from the whites. Beat the yolks with powdered sugar and vanilla until white.
  5. Add cream (150 ml) and beat to a small density. Careful, don't interrupt! Add mascarpone and beat at low speed until smooth. Heat gelatin in a microwave or water bath until dissolved. Pour a thin stream into the cream. Lightly beat.
    Add cream (150 ml) and beat to a small density. Careful, don't interrupt! Add mascarpone and beat at low speed until smooth. Heat gelatin in a microwave or water bath until dissolved. Pour a thin stream into the cream. Lightly beat.
  6. Separately, beat the whites with a pinch of salt to a density. Quickly and with a spatula stir in the cream.
    Separately, beat the whites with a pinch of salt to a density. Quickly and with a spatula stir in the cream.
  7. Bumpers form (if you see fit and are not sure that the cream will fit) lined with baking paper. Put the cream on top of the biscuit. Refrigerate for 40-50 minutes.
    Bumpers form (if you see fit and are not sure that the cream will fit) lined with baking paper. Put the cream on top of the biscuit. Refrigerate for 40-50 minutes.
  8. The cream put the slices of strawberries. Pour the finished jelly. The recipe on the packaging look. If it is not, prepare a simple clear jelly of water and sugar.
    The cream put the slices of strawberries. Pour the finished jelly. The recipe on the packaging look. If it is not, prepare a simple clear jelly of water and sugar.
  9. Again, put in the refrigerator for a full solidification of 4-5 hours. Then remove the rim from the mold. Pull the cake. Whisk 50 ml of cream until thick. Spread their sides and sprinkle with almond petals.
    Again, put in the refrigerator for a full solidification of 4-5 hours. Then remove the rim from the mold. Pull the cake. Whisk 50 ml of cream until thick. Spread their sides and sprinkle with almond petals.
  10. Bon appetit!
    Bon appetit!

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