Whisk the egg whites with water and sugar until it becomes a strong meringue, then add the yolks and mix.
Add sifted cocoa and flour mixed with baking powder, one at a time, stirring lightly after each tablespoon.
Pour the composition into a tray, lined with baking paper and bake in the preheated oven for about 30 minutes.
Meanwhile, prepare the cream, the mascarpone cheese is mixed with the powdered sugar. Beat the whipped cream and add to the cheese.
Pour over the cooled top and let it cool until we prepare the strawberry jelly.
Peel the strawberries, wash and cut in half or quarters, if they are small.
Sprinkle with sugar and pour water over the strawberries and put on low heat until the sugar melts.
Hydrate the gelatin according to the instructions, then dissolve in the strawberry syrup. Leave until it cools down a bit, then pour over the cream. I leave the cake cold for at least 2 hours, I left it until the next day (I made the cake late, late and that's why I could refrain :))).
Black woman with mascarpone and chocolate
Autumn is coming, I'm glad, I'm fed up with the God of great heat! Until I started with pickles and preserves, I took it slowly, with recipes from autumn-winter like this, in this case a super chocolatey blackberry and when I say chocolatey & # 8230 it's really the kind of cake in which you stick your teeth and forget of all the troubles, problems and diets & # 8230 I was told at least that I was also with the Dukan of life, although I honestly tell you & # 8230 I was a little taken aback. Not to mention these restrictive diets and things, I'd better write you the recipe, whatever it is, life without chocolate is not life!
Ingredients for countertop and cream:
& # 8211 250g butter
& # 8211 100g household chocolate or chocolate with a high cocoa content
& # 8211 200g old
& # 8211 50g cocoa
& # 8211 150g mascarpone + 350g mascarpone
& # 8211 3 eggs husband
& # 8211 2 teaspoons vanilla extract
& # 8211 150g grams of flour
& # 8211 1 salt powder
& # 8211 100g vanilla powdered sugar
& # 8211 1 sachet of gelatin soaked in 50ml water
First we heat the oven to 160 ° C and line it with baking paper or grease it with butter and line a tray with removable walls with flour, I used a square one, 20x20cm. Melt the butter and chocolate, in a steam bath or in the microwave and put them in the mixer bowl. Mix with sugar and cocoa, then put the 150g mascarpone, eggs, vanilla and finally sift flour and salt. Pour the composition into the tray (it will be a very dense composition), level with a spatula and bake for 40-45 minutes or until the toothpick test passes.
For the cream, first mix the water and gelatin and leave them for 10 minutes, until we deal with the mascarpone, which must be at room temperature (I'm talking about the 350g mascarpone) which we mix with powdered sugar, with the mixer at medium speed. , until the powdered sugar is completely melted. Then melt the gelatin in a steam bath, be careful, if the gelatin starts to boil, it loses its properties, so it is necessary to keep it on a very low heat and to stir continuously until it is liquid, but it does NOT boil. Put the gelatin over the mascarpone cream, mix well, then pour the cream over the counter and let it cool for 2-3 hours.
Ingredients for the glaze:
& # 8211 200g household chocolate (but good quality, yes?)
& # 8211 100ml liquid fresh
& # 8211 50g butter
Finely chop the chocolate and place it in a large bowl. Separately, in a saucepan, put the whipped cream and butter and put them on the fire, bring them to the boil, then pour them over the chocolate. Leave for 2-3 minutes, then mix well until all the chocolate is melted and we have a shiny cream. Pour the chocolate cream over the mascarpone cream, level well with a spatula and let it cool again, at least 2 hours, preferably overnight.
Apart from the countertop, which is easy and quick to make anyway, the cake is unbaked and the ingredients are available to anyone, so it's worth a try, I say. Another important thing: if you do not have a tray with removable walls, you can also use a round cake tray or a normal tray, bake the top, let it cool, then remove it from the tray, line the tray with cling film and put the top in place, then cream and glaze. These are the alternatives for the countertop, otherwise everything is a breeze! Good luck, dear ones!
CAKE WITH MASCRAPONE CREAM, STRAWBERRIES AND RUBBER
Cake with mascarpone cream, strawberries and rhubarb it is delicious, refreshing, simple and easy to prepare. It has a top with moist yogurt, light, airy, simple, but very tasty and a sweet-sour cream with a fine and velvety texture.
Making this cake does not require complicated techniques.
You don't have to separate the eggs for the countertop, so in 5 minutes you can put it in the oven.
You've probably come across cake or yogurt cake recipes before.
Yogurt top cakes are lighter, with fewer calories and fat, compared to those with butter, sour cream, and reduce the amount of oil a simple top would need.
Yogurt brings moisture to the cake tops. It is preferable to use a thick yogurt, like the Greek one. If you have plain, more liquid yogurt, use a larger amount (double) and you will let it drain in a sieve lined with gauze at least 6 hours before.
because cake with mascarpone cream, strawberries and rhubarb to make it perfect you need a good tray. I do not recommend ceramic or glass dishes that can influence the texture and humidity.
Topping this cake with mascarpone cream, strawberries and rhubarb is very easy. You have to boil the fruits, mash them and mix them with pre-hydrated gelatin powder, but you can also put gelatin sheets, respecting the weight indicated by me.
I have met many people who are afraid to prepare desserts with gelatin. I assure you it is simpler than it seems. Pour a little cold water over it, mix it and let it turn into a solid mass, which you dissolve either directly in a hot cream, taken from the fire, or dissolve it in a bain-marie and put it over the cream. In the second version, I recommend you to put next to the gelatin in the bain-marie bowl a few tablespoons of cream that will help you quickly incorporate it into the cream.
If you use transparent gelatin sheets, hydrate them in cold water for 5 minutes, then put them over the hot cream and mix. It's that simple!
If you like the combination of strawberries and rhubarb, I leave it as inspiration for other desserts I used. Click on the title of the desired recipe and you will be redirected to it:
But you can find many recipes on the blog with each of them.
That being said I leave you with the list of ingredients and how to prepare it cake with mascarpone cream, strawberries and rhubarb.
(tray 25 * 35 cm & # 8211 25 cubes 5 * 7 cm)
For the countertop:
1 sachet of vanilla bourbon sugar
For the cream:
400 ml whipped cream
100 g milk chocolate flakes (grated chocolate)
For starters I leave the preparation method in video format. You can watch it directly on the youtube channel.
Luckily I have a rhubarb bush in the yard, so I cut a few stems to turn them with some strawberries into a refreshing and delicious cream.
For starters I prepared the countertop. I broke the eggs in a bowl, added a pinch of salt and mixed a little. I added bourbon vanilla sugar, then caster sugar in a few tranches. I mixed until the eggs doubled in volume and became a lighter cream.
I added the yogurt, then gradually the oil.
The last ingredients incorporated were flour and baking powder.
I mixed until the composition was homogenous.
I poured the dough into the tray lined with baking paper.
I baked the cake top for 25 minutes or until it passed the toothpick test in the preheated oven at 180 ° C. I took it out of the pan and let it cool on a grill.
While the cake was baking, I cut the fruits into slices, put them in a saucepan with sugar and 1 tablespoon of water. I put gelatin in a bowl and hydrated it with 30 ml of water. I let them boil until the water left by them dropped a lot and thickened. I took it off the heat, mashed the fruit, then added the gelatin and mixed it so that it dissolved. I let it cool to room temperature.
In a large bowl, I mixed the mascarpone cream with the powdered sugar and whipped cream until I obtained a homogeneous, hard cream. In order not to risk cutting the mascarpone cream, I put a few tablespoons of it over the mashed and cooled fruits, I mixed, then I put them all in the bowl with the mascarpone cream and I continued to mix until the composition was homogenous.
I spread the cream over the top of the cake, leveled it, then sprinkled chocolate flakes.
I left the cake in the fridge for 4 hours, then I cut it into cubes.
I can't describe how much I like this cake. The top is slightly damp, and the sweet-sour cream perfectly balances the sweet taste of the top.
I hope you try it because it is easy and very good!
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Melt the butter over low heat, add the two types of broken chocolate pieces and mix until they melt as well. Remove from the heat and add the strawberry jam and salt. Separately mix whole eggs with the two types of sugar. In the egg composition add the chocolate mixture, mix well and gradually incorporate with a spatula flour previously mixed with baking powder. You can adjust the amount of flour because it depends on the consistency of the strawberry jam. If it is thinner, you may need a little more flour, and if it is thicker, you will have to lose weight.
Pour the composition thus obtained in a tray lined with baking paper and put in the preheated oven for 40-45 minutes, but for safety do the toothpick test.
Let it cool completely and in the meantime prepare the cream.
Mix the whipped cream at high speed, until it becomes harder, reduce the speed to a minimum and incorporate the mascarpone, respectively the vanilla powder.
Spread evenly over the cooled top and powder with cocoa.
CHOCOLATE CREAM WITH MASCARPONE
Chocolate cream with mascarpone & # 8211 quick cream recipe, very easy to prepare, ideal for cakes, cakes, tarts, desserts by the glass.
Chocolate cream with mascarpone it is simple, fine, delicious and cooks in less than 30 minutes.
It contains few ingredients, but for this to be one of the creams you will keep making, be sure to use quality ingredients. Cream for whipped cream must be fat, with at least 30% fat.
You will recognize a good chocolate by its appearance. It is glossy and smooth. I like the smell of chocolate when I break it into pieces.
And dark chocolate, although many do not love it, is the best in desserts. It tastes intense and sensual.
I used vanilla paste at the end, but you can replace it with natural vanilla extract or natural vanilla essence. And, if you want a special taste, you can improve it with orange liqueur. But, it is not mandatory.
I used dark chocolate. My son cared about it after the holidays, because he doesn't like to eat it simply. In desserts it is ok, he accepts it, but he does not eat it as such. I'm glad, because most of all I like to use dark chocolate in cake creams. This one chocolate cream with mascarpone it is perfect with dark chocolate. If you prepare desserts for young children (3-7 years) you can put milk chocolate, it's not serious. Young children are not big lovers of dark chocolate.
I had seen it earlier in the beginning of blogging chocolate cream recipe with mascarpone on various sites in Italy, but the cream had egg yolks in the composition. These were incorporated just like tiramisu cream. I thought it would be better to omit them, because it seems to me a suitable cream for summer, when it is recommended to avoid raw yolks in cakes, and the cream would go very well with biscuits, whipped cream and fruit arranged in cups.
But, chocolate cream with mascarpone would go great with cake recipes and cream cakes. I would use the cream anytime chocolate cream with mascarpone for a tart without baking according to the model chocolate and strawberry tart, for rolls (as an example I leave you roll with coffee cream), but also in various tortures.
I used chocolate mascarpone cream to prepare a common cake recipe. I wanted something special as a dessert for Sunday lunch, but I didn't have much time to waste in the kitchen.
A box of mascarpone from the fridge was the one that convinced me to prepare this cream, and I will show you the final dessert in the coming days.
Here is the list of ingredients and how to prepare it chocolate mascarpone cream, described in steps, step by step:
150 ml whipped cream
1 teaspoon vanilla paste / natural vanilla extract
I put the sour cream in a pot not very high but big enough, which will ensure a faster cooling. When it got close to the boiling point, I put the broken chocolate in cubes. I mixed it in the pot so that all the chocolate was covered with whipped cream.
I left it for about 2 minutes, then I checked with a teaspoon to see if it melted. I mixed until the composition was homogenous. At this point I moved the pot to a cold counter and let the chocolate cool. The composition is small, so in 10 minutes it will reach room temperature. I will help it cool by stirring from time to time in the pot. Since it will not be used for decoration and does not need to decrease slowly to reach the tempering point, the chocolate can be cooled and putting the pot in cold water or if it is cold outside, take the pot out on the balcony for 5 minutes. You don't need to keep it in the fridge for long. It is important that the chocolate is cold, but not from the refrigerator.
During this time I mixed mascarpone with powdered sugar.
I incorporated mascarpone cream in 3 tranches completely cooled chocolate. At the end I added vanilla paste.
I mixed for another 20-30 seconds and the cream was ready.
You can use the cream immediately or keep it in the fridge for 12-24 hours until it reaches dessert.
I kept it in the fridge for 12 hours and it hardened. It was necessary to mix it until I obtained a slightly soft consistency, so that I could put it in the cake.
Whatever dessert you choose to prepare with chocolate cream with mascarpone I am sure you will like.
Now I let you see how I prepared a vanilla cream recipe with butter for cakes and pies and I invite you to subscribe to my YouTube channel.
Entrement cake with chocolate mousse and strawberry mousse
If it comes to cakes, you already know that I prefer them in a slightly complicated way and that are prepared. They raised this tart with strawberries and chocolate to another level of finesse! I did not like in the original recipe the fact that the fruits were left as is.
Chocolate cake with strawberries, recipe with chocolate cream and fruit. One of the best strawberry chocolate cakes was the star of the day. A homemade cake with cocoa and cream with mascarpone and chocolate.
Chocolate and strawberry cake.
The first step in making the recipe is to get it Cream for cakes & # 8211 recipe click here.
Sheet preparation Chocolate cake
Put in a bowl: milk, eggs, sugar, vanilla sugar, baking soda quenched in lemon juice, salt powder and oil.
Mix until the sugar dissolves.
The flour is mixed with cocoa and passed through a sieve. The formed composition is gradually added over the egg composition.
Stir until incorporated.
Cake with cocoa top and mascarpone cream
I made this cake recipe with cocoa top and mascarpone cream at least 5 times, but I never got to take the picture.
I managed now, that there were several dishes on the set :))) and I managed to save a few pieces.
I wholeheartedly recommend it! A cake gen Tiramisu, cu cocoa wheat, syrupy, with cream fragrant and good, perfectly complemented by chocolate glaze.
& # 8220Ingredients Recipe Cake with cocoa top and mascarpone cream & # 8221
- 6 eggs
- 6 tablespoons sugar
- 6 lymphs with white flour tip
- 3 tablespoons cocoa
- 3 tablespoons oil
- 3 tablespoons water
- a sachet of vanilla sugar
- a sachet of baked powder
- a knife tip salt
- Mascarpone cream
- 4 yolks
- 4 tablespoons sugar
- 250 gr mascarpone
- 2 sachets of sugar
- 200 ml liquid cream
- a teaspoon of gelatin granules
- 2 tablespoons sugar
- 150 ml water
- lemon peel
- 1 teaspoon Amaretto
- 100 ml prepared coffee
- Decor & # 8211 chocolate icing
- 100 gr white chocolate + 30 gr butter
- 40 gr dark chocolate
& # 8220Cooking recipe with cocoa top and mascarpone cream & # 8221
- Cocoa wheat
- Separate the egg whites from the yolks.
- Rub the yolks with the oil and water, and mix the egg whites with the salt powder.
- Add the sugar and mix until you get a glossy composition that sticks to the blades of the mixer. Add the yolks, sifted flour together with cocoa and baking powder and vanilla sugar. Homogenize by mixing gently from bottom to top.
- Wallpaper a tray (20/28 cm was mine) with baking paper, pour the composition, level and place the tray in the preheated oven.
- Bake the top over medium heat (165 degrees) until it passes the toothpick test.
Take it out and leave it to cool and prepare mascarpone cream
- Put the gelatin hydrated in 3 tablespoons of cold water.
- You mix the whipped cream, but not completely, because it will also be mixed together with the yolk mixture.
- Put the yolks together with the sugar in a bowl and let it simmer, stirring constantly until the sugar is almost completely diluted. Turn off the heat, add the gelatin and stir until it melts.
- Put the bowl in another, with cold water and mix until it is COMPLETELY cold. Add vanilla and mascarpone and mix.
- Pour everything over the whipped cream and mix for a few minutes, until the mixture reaches the desired consistency.
- Do not mix excessively for a long time so as not to "cheese" the cream. Use quality products, both whipped cream and mascarpone to be fresh, not to risk being cut :).
- Let cool for at least 30 minutes.
for Easter I made it without syrup. I prepared the top of 9 eggs, 9 tablespoons sugar, 9 lymph with white flour, 4 tablespoons cocoa, 5 tablespoons oil, 5 tablespoons water, a sachet of vanilla sugar, a sachet of baking powder, a pinch of salt and I divided the composition into 3 equal parts and baked 3 sheets.
I put 450 g of mascarpone in the cream (not 250 g as in the recipe), 6 tablespoons of sugar and 2 teaspoons of gelatin, the rest I kept the ingredients as in the recipe above)