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Cake with straciatella cream

Cake with straciatella cream

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Separate eggs, egg whites. We buy the pre-cooked beets and put it to boil, we have to remove the reddish color necessary to color the countertops.

Beat the egg whites and near the end add half the amount of sugar. Beat until the egg white has a strong consistency. Mix the yolks with the rest of the sugar, when the sugar has melted, add the flour and sifted cocoa. We take the beets, cut them and pass them through a sieve.

Add the resulting liquid over the other ingredients and mix (not too much liquid, less but very concentrated). At the end, add the egg whites and mix, stirring from the bottom up to aerate the composition.

The oven has been preheated, we put the composition in a circle of 22 cm and put it in the oven for about 30 minutes at 180 degrees.

Remove the butter from the fridge in time to be at room temperature. We make a cream of butter and powdered sugar. Beat in the mixer 100 ml of whipping cream until it hardens. Hydrate the gelatin in a little cold water. Add the cream for cooking over the butter cream and mix, over this we add the whipped cream well. Remove from the robot and place in another bowl. We will add the chocolate flakes.

Put the gelatin in the microwave for a few seconds to make the liquid, it will be added over the cream and we will mix well. Put the cream in the fridge for 30 minutes.

We take out the cake top and we will arrange it, we will let it cool and then we will cut three layers from the top. This countertop is NOT syrupy. We take the cream from the fridge and we will add the cream on the cake tops. We will put the cream on the top as well.

Melt the chocolate in a bain-marie, then temper it. We put a stove tray, on top of it we place a metal support on which we will put the cake. When the icing has cooled, add it, letting it flow, on the entire surface of the cake. We stop the icing a little because we will need it when we clean the strawberries on the cake.

Wash and cut the strawberries in half, leave the green tails, we will put the icing and we will add the strawberries in the shape of a bouquet in the middle of the cake.

When we cut the cake we will notice a nice contrast between: white cream with chocolate dots, red top and chocolate grace.

Good appetite.

Blueberry cake with stracciatella cream. Don't get tired of a single serving.

The blueberry and stracciatella cake is very tasty. I always prepare it when my friends come to visit. No one is fed up with a single serving. I recommend you try this recipe too. You will not regret!

Countertop ingredients:

  • 200 gr wheat flour, 100 gr sugar
  • 1 egg, 100 gr whipped milk
  • 50 ml oil, 50 gr cocoa
  • 1/2 teaspoon baking soda
  • 100 ml hot coffee, 1 teaspoon baking powder

Ingredients for fruit cream:

  • 500 gr blueberries (fresh or frozen)
  • 250 gr mascarpone, 350 ml sweet cream
  • 2 sachets of jelly berries
  • 150 gr water, 2 tablespoons powdered sugar

Ingredients for stracciatella cream:

  • 350 ml sweet cream, 2 tablespoons powdered sugar
  • 50 gr household chocolate
  • 1 sachet of whipping cream

Method of preparation:

Sift the flour into a deep bowl. Add baking powder, baking soda, sugar and cocoa. In another bowl add the whipped milk, oil and egg. Pour the wet ingredients into the bowl with dry ingredients. Mix everything with a mixer. Finally, add the hot coffee (without chopping) and mix well to combine the ingredients.

Pour the dough obtained in a rectangular tray (25 x 30 cm) lined with baking paper. Bake the dough for about 40 minutes at a temperature of 175 degrees.

To prepare the fruit cream, dissolve the jelly in boiling water, then let it cool. Beat the sweet cream with the mixer until it hardens, then add the powdered sugar and whipped cream hardener. Stir well. Add mascarpone cheese and blueberries.

Mix briefly with the mxier. Finally, pour the cream into the cold jelly and mix well to combine the ingredients. Refrigerate the cream for 10 minutes. After 10 minutes, pour the stracciatella cream over the cold counter and level it nicely.

Beat the sweet cream with the mixer. Add powdered sugar and whipped cream hardener. You will get a firm whipped cream. At the end, add the grated chocolate and mix gently to combine the ingredients.

Put the whipped cream over the stracciatella cream and level nicely. Decorate the cake with blueberries. Leave the cake in the fridge for a few hours, after which you can cut it and serve. Good appetite!

Cake with straciatella cream - Recipes

- 100 g. Dark chocolate (I used 70% cocoa)
- 100 g butter
- 50 g of sugar
- 3 eggs (larger)
- 200 g of flour
- 1/2 sachet of baking powder
- 50 ml. milk

Cream 1:
500 ml fresh
100 gr dark chocolate
a Dr. Oetker gelatin sachet
10 Raffaello candies
Cream 2:
500 ml fresh
a gelatin sachet
50 gr chocolate
6 Raffaello candies

Preheat the oven to stage 4 on the stove.
Melt the chocolate in a bain-marie (make sure that the bowl in which you put the chocolate does not touch the boiling water!)
and let it cool, beat the butter with the sugar, put the eggs one by one and at the end the melted chocolate. Mix the flour with the baking powder and add the milk in the composition and at the end.
Wallpaper a cake form with either butter or baking foil, pour the composition, level and bake for 30 minutes. Leave to cool and cut into 2.

Beat a little 500 ml, add the pieces of candy, chopped dark chocolate and gelatin according to the instructions on the package. We put this cream over the first cooled countertop (be careful, it is quite fragile!) - I used the tray where I baked the countertop which it has a detachable bottom so that the cream doesn't run out and makes my work easier-then the countertop, whipped cream with sugar and added gelatin and the cake put in the fridge overnight.

Garnish with melted chocolate and Raffaello candies cut in 2 (I would have put them whole but someone "stole" me a few :))!

Stracciatella cake with cherries

Stracciatella cake with cherries & # 8211 a wonderful cake to prepare for a summer day. It does not require baking, it has a simple top made of cocoa biscuits. The filling is delicious with fine cream cheese, natural sour cream, fresh cherries and chocolate flakes. Everything is made simple, without asking for the oven. The result is super good, you will definitely ask for a supplement & # 8211 I did. Next read the recipe for a great cake, good for adults but also for children.

Preparation time: 1 hour No gatesi: 12-16

Wheat. Finely grind the biscuits with the robot, or crush them with the rolling pin. Melt the butter over low heat and let it cool for 2-3 minutes. Put the butter and milk over the biscuits and mix. We will get a crumbly and slightly sticky dough.

Wallpaper with butter and baking paper a round tray, with high walls, 18-20 cm in diameter. We put the biscuits on the bottom of the tray and press them well with the back of a glass. Let the crust cool.

Cream. We wash the cherries and clean them of seeds and tails. Put the cherries in the blender and make a puree from them, but not very fine. We hydrate the gelatin in 30 ml of cold water. Mix the cheese well with the powdered sugar until it becomes creamy.

Lightly heat the gelatin over a steamer. When the gelatin is melted, add it over the cheese and mix well. Add the cherries, chocolate flakes and lime. Set the cream aside.

Cream the whipped cream with a tablespoon of vanilla sugar. Lightly incorporate whipped cream over cream cheese. We use a spatula and slow movements, from the bottom up. Put the cream on the cookie sheet. Level with a spatula. Cover the cake with cling film and let it cool until the next day.

Garnish the cake with chocolate flakes and fresh cherries. Slice very well with a knife with a hot and clean edge. It is a tasty, cool and fragrant cake. Enjoy!

Preparation of rolled sheet

Preheat the oven and melt the butter.
From the given quantities, bake 2 rolls. If you have an oven that bakes 2 trays at once, make the whole composition. If not, divide all the given quantities into 2 and make one roll at a time.
We start by mixing the eggs with the sugar and the salt powder, about 10 minutes at the big cattle. After finishing, they must be fluffy and with a triple volume. Add sifted cocoa flour and mix lightly with a spatula from bottom to top. Take a tablespoon of the composition and mix it with melted butter and cooled to room temperature. Then add the butter over the composition. We also mix from the bottom up with a spatula.
Put baking paper in the oven tray and spread the composition as large as the tray. Bake for 10 minutes at 175 degrees. Remove the foil from the oven and let it cool
We do the same with the second.

Cherry cream

I used frozen cherries. I put them in a small saucepan, I added water and sugar. From the moment they started to boil, I left them for another 5 minutes on medium heat. Then I mixed the starch with 2 tablespoons of cold water and poured it over the cherries. Stir vigorously until thickened. Then let it cool.

Cream stacciatella

We must use sweetened condensed milk, it is thicker than unsweetened and has the texture of honey.
When the cream and the top are cold, we can prepare the cream.
We hydrate the gelatin in cold water. (I use gelatin sheets, if you use granules, also 10 grams and hydrate it in 50 ml of cold water) Then heat to 40 degrees a few tablespoons of condensed milk and add gelatin, mix until dissolved. Then we can mix it with the rest of the condensed milk. Beat the whipped cream until it hardens almost completely. Then add the cream cheese and mix it lightly until smooth.
At the end we add condensed milk and chocolate cut into small pieces. Mix lightly with a whisk until smooth. The cream should be airy and fluffy, if it is slightly soft let it cool for 10-15 minutes.

Assemble the cake

We cut the roll sheets in 2. This will result in 4 halves of rolls. Put 1/3 of the cherry cream on top of the first sheet, then 1/3 of the straciatella cream. We continue the same way until we reach the last sheet. Put the remaining cream on top, then let it cool for 2 hours. At the end we scrape the chocolate. Enjoy!

Stracciatella Cheesecake Ingredient

  • 250 grams of Oreo Powder
  • 70 grams of melted butter (without being hot, cooled to room temperature)
  • 600 grams of cream cheese
  • 400 ml. of whipped cream with a minimum of 32% fat
  • 120 grams of vanilla powdered sugar (I ground sugar with 2 vanilla pods, you can mix the sugar with vanilla sugar or you can use 2 tablespoons of vanilla extract)
  • 80 grams of bitter chocolate cut from a knife into small pieces
  • 50 grams of Oreo Crumbs

cake finishing:

How to prepare Stracciatella Cheesecake & # 8211 video recipe

Preparation of Stracciatella Cheesecake & # 8211 recipe in text format, printable


1. Start the oven and set it at 180 ° C. Put 250 grams of Oreo Powder in a large bowl. Add the melted butter and mix well until all the particles are impregnated with butter. The semi-dry composition obtained is poured into a cake tin with a removable ring, with a diameter of 21 cm. Press well, use a cup or glass with a perfectly flat bottom to settle in an even layer. Bake in the preheated oven at 180 ° C for 15 minutes. I mention that we can also make a cookie sheet without baking for our stracciatella cheesecake. Simply, after pressing, put the form in the freezer for 15 minutes and continue with the next steps. However, baking will make the top crispier. After removing it from the oven, let it cool well.


2. I told you, this stracciatella cheesecake is a dessert that won't keep us in the kitchen for long. So, while the countertop is in the oven, we have time to prepare the cream. Add the cream cheese to the mixer bowl (or to a large bowl if you don't have a stand mixer). Add all the whipped cream from the beginning. Be careful, it must be well cooled, preferably overnight, in the refrigerator, to avoid agglutinating (separating) during mixing. Homogenize the cream cheese with the whipped cream with the mixer, at a low-medium speed.


3. After mixing, beat with the mixer until it starts to harden. Now add the powdered sugar. Mix again and you will notice that the composition will soften. Increase the speed of the mixer to the maximum and beat until it hardens again and increases in volume. At the end, add the chopped chocolate and 50 grams of Oreo Crumbs, for the stracciatella effect and mix for a few more seconds. The cream for our cheesecake stracciatella is ready!

Assembly and decoration

4. After the countertop has cooled completely, add all the cream in the form above it. Squeeze well and level with a spatula. On top, sprinkle Oreo Crumbs to finish our stracciatella cheesecake. After assembly, our stracciatella cheesecake must be refrigerated for three hours before tasting.

5. After the rest time has elapsed, lightly heat the mold ring with a kitchen torch or hair dryer. We make sure it's out of shape everywhere, then we open it and remove it. We transfer our stracciatella cheesecake on a plate and serve it with pleasure. Great appetite!

& # 8211 pt. 2 sheets - 6 egg whites, 400 g sugar, 2 sachets of vanilla sugar, 2 teaspoons lemon juice, salt for cream-2 cream sachets for stracciatella cakes, 30 g dark chocolate flakes, 500 ml milk, 6 tablespoons extra sugar 3 tablespoons apple and kiwi jam

Beat 3 hard-boiled egg whites with a pinch of salt, add 2 tablespoons of sugar mixed with vanilla sugar one at a time and mix each time until the sugar melts. Put the lemon juice and mix until you get a strong and glossy meringue that we spread evenly in a cake tin lined with baking paper. Put in the preheated oven over low heat (125). After 30 min. half-open the oven door (eg insert a kitchen towel) and bake until approx. 1 hour when the countertop is whitish and firm in the middle. Cool on a grill. Do the same with the second sheet. If we bake them at the same time, we change the place of the trays in the oven from time to time.

Mix the cream powder with the sugar, pour the milk, mix for 4 minutes, until it hardens. Add the chocolate flakes and mix well.

Weather in Straciatella Socrella

We need:,, 1 Katy truffle dark chocolate,, 1 Heidi caramel chocolate,, 1 Lindt plain dark chocolate,, 1 Primola chocolate with milk and cereals,, 1 cocoa cake top, 2 boxes of mascarpone cream,, 3 tablespoons brown sugar,, 2 tablespoons white powdered sugar,, 1 small box of liquid frieze Hulala,, 1 tablespoon strawberry jam,, 100 g grated coconut,, 2 vials of vanilla essence,, 30 g butter / margarine Rama

Difficulty: low | Time: 2h

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