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Vanilla cream cake with fruit

Vanilla cream cake with fruit

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leaf I didn't do it the way Simona does, but I did it the way I have been doing it for many years and it never fails me. (This doesn't mean that hers wouldn't work well ....)

Separate the yolks from the whites.

Sift the flour together with the baking powder and cocoa.

Mix the yolks well with the sugar until they turn white.

Whisk the egg whites with a pinch of salt.

Over the yolks, add the sifted and mixed flour one by one, little by little until it is well homogenized.

Then add half of the beaten egg whites, mix carefully, then add the other half of the egg whites and continue mixing.

When the composition is well blended, pour it into a tray with baking paper, greased with butter and put it in the preheated oven at 180 degrees, to bake.

After 40 minutes we test with the toothpick and if it comes out dry, it means that the top is baked. If not, let it bake for a few more minutes.

ready cream of yolks, sugar and vanilla sugar mixed well until they turn white. Add warm milk and mix on bain-marie or in a double-walled milk pot (that's how I did it) until the cream thickens. Let it rest for 10 minutes, taken from the fire.

Soak the gelatin in a little pineapple juice, just enough to pass over the gelatin. Leave it like this for about 10 minutes, then pour it into the cream and mix well to homogenize.

Cover with a transparent foil and let it cool.

Beat the whipped cream well and then mix it with 1/3 of the completely cooled cream. Let it cool.

In the other 2/3 of the cream, add 50 g of butter at room temperature, mix well.

I lined the tray in which I baked the top with transparent foil and sprinkled the chocolate granules, then the 2/3 of the cream. We put the sliced ​​or crushed fruits mixed over the cream and then we pour the cream mixed with the whipped cream. On top we put the top that we syrup with the pineapple syrup. We press it lightly by hand, cover with the foil ends and let it cool until the next day, when we turn the cake upside down on a serving plate. Because the chocolate granules were not evenly distributed, I sprinkled a little cocoa on top, then portioned the cake with a sharp knife that I always soaked in water. It is a very tasty cake, which we really liked. Great appetite!

Fruit cake with vanilla cream

We start with the preparation of vanilla cream, whose recipe can be found here.

While the cream cools, prepare the top. Separate the eggs, beat the egg whites with the salt powder, and when the foam binds, start adding the sugar, little by little. When the sugar is completely incorporated, add the yolks, one at a time, mixing with the beef. minimum.

After the yolks, it's the turn of the flour, also added gradually, mixing lightly with a spatula, and at the end, vanilla! Pour the composition into a normal oven tray, level and put in the preheated oven for 10-15 min. at 180 *.

We wash the fruits, drain them and place them nicely on our cake.

Let everything cool for at least 30 minutes. While the cake is cold, prepare the topping from 2 sachets of special gelatin (red gel topping) & # 8211 the indications are on the sachet, or better prepare a jelly from:

Hydrate the gelatin in 3-4 lg of juice, leave for 10 minutes, then heat gently, being careful not to bring it to the boil, and pour over the rest of the juice, stirring. When you notice that it starts to change its consistency, take the cake out of the fridge and pour the jelly on top, then put it back in the cold. Leave for at least 1 hour then you can serve.

Preparation Cake with cream cheese and fruit:

Whisk the egg whites with a pinch of salt. Add the sugar and vanilla essence and mix until you get a dense and shiny foam. Separately mix the flour with the baking powder and the coconut. Incorporate the mixture into the meringue and mix lightly with a spatula, with movements from bottom to top.

Put the composition in a large pan on the stove (40/28 cm) lined with baking paper and bake on medium heat for about 20 minutes, until lightly browned on top. Place on a grill and leave to cool, along with the baking paper. We will remove this at the time of assembly.

For the cream:

Put the compote in a strainer, the fruits must be well drained of juice.

Mix the whipped cream until it starts to get thick. Add the sugar, vanilla sugar and Almette cream cheese. Mix until you get a firm and fluffy cream, in which we will incorporate tropical fruits.

Wallpaper a cake pan with cling film. We lightly detach the cooled top from the baking paper and cut it into 3 strips, suitable for the size of the tray.

We lightly syrup each strip with the compote syrup and assemble the cake in the tray. Wrap well in foil and refrigerate until the cream hardens.

Mix the cream for the whipped cream until it becomes fluffy, add the vanilla sugar and continue mixing until it becomes firm. Depending on the taste, you can also add sugar, I thought it was no longer necessary.

Pour the cake on a plate, remove the cling film and cover the cake with whipped cream and coconut flakes.

Method of preparation

FRUIT JELLY: First we have to make fruit jelly. In a saucepan put the sugar, frozen fruit and 70 ml of water. Boil over low heat and froth when needed. When our mixture turns into a more liquid substance, we take the pan off the heat and pass the mixture through a sieve. Pour the composition into the saucepan and add the starch dissolved in a little water (1-2 tablespoons). Stir until it starts to bind. Hydrate the gelatin in water (30 ml of water) and then leave it for a while until it swells. Dissolve the gelatin in the microwave and then pour it over the fruit jelly. Wallpaper a 24/24 tray with freshness foil and pour the fruit jelly. Put the tray in the freezer for 1 hour. After an hour has passed, take the jelly out of the pan and put it back in the freezer until you assemble the cake.

TABLE: Mix the 2 eggs a little with the mixer. In a bowl put flour, chopped walnuts and powdered sugar. Mix with a spoon. Add the egg mixture over the mixture with dry ingredients (flour, nuts and powdered sugar). Homogenize with the target. In a bowl, whisk the 2 egg whites with 1 pinch of salt. Gradually add the sugar. mix until it becomes a dense foam. Lightly incorporate the foam into the mixture of eggs, flour and nuts. Stir carefully from bottom to top. At the end, add the melted and cooled butter. Wallpaper the 24x24 cm tray with baking paper or grease it with butter and line it with flour. Add half of the composition. Put the tray in the preheated oven and bake it for 15-20 minutes at medium temperature. When it browns slightly on the edges, it means that it has baked. Do the same with the other sheet. Let them cool.

VANILLA CREAM WITH MASCARPONE: Heat the milk over low heat together with 1 tablespoon of vanilla essence. In a bowl, mix the yolks with the sugar and starch. Pour the hot milk over the yolk mixture. Mix well or chew vigorously with a whisk until smooth and dissolve the small lumps (if formed). Put the mixture back on low heat and stir continuously until it thickens. When it is ready, cover the surface of the cream with a food foil so that it does not dry on the surface. Let the cream cool completely. Mix the whipped cream very well and then carefully incorporate it into the cooled vanilla cream. Put 1 tablespoon and mix carefully from bottom to top. Mix the mascarpone cream with a spoon until it becomes creamy. Lightly incorporate it into vanilla cream and whipped cream. Put 1 tablespoon of mascarpone and mix from the bottom up.

ASSEMBLY: In the tray in which we baked the countertop sheets we put food foil. Place the first sheet on the counter and syrup it a little and put 3-4 tablespoons of vanilla cream. Level. Put the jelly (from the freezer), and then add the rest of the cream. I was leveling well. We add a little syrup and the second sheet of countertop and cover with the last sheet. Cover the cake with the freshness sheet and leave it in the fridge for 2-3 hours. I had 6 large portions. The slice of cake is not so high. In the picture I put two slices on top of each other.

Vanilla cream cake and fruit jelly - Very colorful and tasty

Then add a pinch of salt, sifted flour, oil and make a semi-liquid dough without lumps.

Pour onto a tray lined with baking paper and bake in a preheated oven for 35 to 40 minutes at 180 ° C.

Remove the finished cake and let it cool.

Now start making the cream filling.

In a smaller pot, boil the milk with the vanilla.

Then set aside and incorporate a mixture of egg yolks, sugar and cornstarch into the slightly cooled milk liquid.

Finally, return the milk to the stove and cook over low heat until thickened for about 5 to 10 minutes, stirring occasionally.

It is also necessary to beat the whipped cream with a whisk in solid snow.

Then incorporate the whipped cream into the vanilla pudding which will be colder.

And it remains to prepare the jelly icing.

To do this, boil the gelatin powder in peach juice and water.

However, you can follow the instructions for packing the gelatin.

You are now at a stage where all components can be assembled.

Start by evenly applying the vanilla cream and whipped cream over the counter.

Finally, cover the fresh fruit (blueberries, raspberries) on the filling and pour the jelly over the entire surface.

Let the dessert harden perfectly in the refrigerator and then serve it cut into smaller pieces, for example with tea and coffee.

Bavarian vanilla cream cake recipe

& # 8211 for biscuit crust

200 grams of popular biscuits
50 grams of butter with 82% fat
two tablespoons of whipped cream
2 teaspoons cocoa
a spoonful of cough sugar

& # 8211 for the Bavarian vanilla cream

4 egg yolks
500 grams of milk 1.5% fat
500 grams of whipped cream for 30% fat
100 grams of sugar
15 grams of gelatin
75 ml of cold water
a vanilla pod

400 grams of whipped cream with 30% fat
three tablespoons of rose syrup
five chocolates

  • Preparation for the cake recipe with Bavarian vanilla cream (Bavarois)
  1. We start by preparing the cookie sheet by crushing the biscuits with the help of the rolling pin.
  2. Put the crushed biscuits in a bowl and mix them with melted butter, sour cream, cocoa, sugar and vanilla. Mix everything well and then put the composition obtained in a round silicone tray with a diameter of 21 cm, in which we put a layer of food foil to make it easier when we take out the cake. If you have a round tray with a detachable ring then you will be able to take the cake out of the mold without putting foil before.
  3. We start to prepare the Bavarian cream which, after all, resembles how to prepare it with that of the well-known diplomat cake (recipe here).
  4. Put the yolks in a saucepan and rub them with the sugar, then add the milk and seeds from the vanilla pod.
  5. Mix well and then put the pan on the steam bath.
  6. Stir continuously and let the cream cook until it thickens.
  7. When the cream is ready, set it aside and prepare the gelatin and whipped cream.
  8. We soak the gelatine in cold water for ten minutes and then dissolve it, also on a steam bath.
  9. We prepare the whipped cream as I explained in the article "How to make whipped cream from whipped cream" (see here)
  10. Mix the whipped cream in the milk cream and egg and then add the gelatin dissolved on the steam bath beforehand.
  11. Pour the Bavarian cream thus obtained over the cookie sheet and let it cool until the next day.
  12. Ornam Bavarian cream cakea, with whipped cream, chocolate and rose syrup. These were my options but you can decorate the cake as you wish and as you like :)

Have a good appetite!

Other cream cake recipes:

Chocolate cream tart and cherry mousse (click here for recipe)

Cheesecake with mascarpone and chestnut puree (click here for recipe)

Chocolate cream cake and cherry jelly (click here for recipe)

For the dough you need 250 ml of water, 125 g of butter with 80% fat, 125 g of flour, 4 large eggs and a pinch of salt.

For vanilla cream you need 3 yolks, 100 g sugar, 30 g starch, 500 ml milk, a vanilla bean or a teaspoon of vanilla extract and 50 g soft butter.

For the caramel sauce you need 200 gr sugar, 50 gr butter, 200 gr liquid whipping cream and a pinch of salt. In addition, you need more ice cream to serve.

Start with vanilla cream first, to have time to cool! Mix 400 ml of milk with the sugar and boil everything. Grow the vanilla pod, remove the seeds with a knife and add them over the milk. When it starts to boil, turn off the heat and let it infuse for 10 minutes, covered with a lid.

Mix the yolks with the starch and the rest of the milk in a bowl. Remove the vanilla pod from the hot milk and pour little by little over the yolk cream, stirring constantly with a whisk. Move the mixture back into the pan and simmer until it thickens. Turn off the heat and add the butter, then mix the cream well. Pour it into a bowl and cover it with cling film, so that no crust forms. Leave it to cool to room temperature and then move it to the fridge until you prepare the donuts for profiterole. Boil water with diced butter and a pinch of salt, and when it starts to boil add flour. Mix well until incorporated and leave the mixture on the fire for a few minutes, until it begins to peel off the walls of the pot. Allow the composition to cool, then gradually add one egg and mix well after each one, until the dough becomes homogeneous. Put it in a posh and form the donuts in a tray lined with baking paper. You can also put them with a teaspoon, leaving space between them, so that they do not stick. Put the tray in the preheated oven at 200 degrees and leave them for 10 minutes, until they swell and turn slightly golden. It is important not to open the oven door at all during baking! Then lower the temperature to 170 degrees and leave them for another 10 minutes, so that they are well cooked inside. When they are ready, remove the tray and leave them to cool.

Meanwhile, prepare the caramel sauce: put the sugar in a double-bottomed saucepan and let it caramelize over low heat until golden. Do not leave it on the fire anymore because it will become bitter! Put the pan to one side and add the butter, then the liquid cream and put it back on low heat, stirring gently, until the burnt sugar dissolves. Add a pinch of salt and the caramel is ready! Allow to cool to room temperature.

And now, the final operation! Cut the profiterole shells to one side and fill them with cold vanilla cream, place them on a plate or in a dessert cup and pour the caramel sauce on top.

You can serve profiterole with your favorite ice cream, whipped cream or fruit, as you like!

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