Traditional recipes

Strawberry shortcake

Strawberry shortcake

A very good cake, which was very successful among those who tasted it.

Countertop ingredients:

  • 2 cups hydrated walnuts about 3-4 hours
  • 1 cup hydrated dates and about 1 hour
  • 2 tablespoons cocoa (I used raw cocoa beans that I ground)

Cream ingredients:

  • 1 cup hydrated cashew 3 hours
  • 2 cups strawberries (frozen this time)
  • 2 tablespoons honey

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Strawberry shortcake:

COUNTER TOP I put all the ingredients in the robot and mixed them until I got a homogeneous composition. In a tray with removable walls and a diameter of 19 cm I pressed the obtained composition.

CREAM I took the strawberries out of the freezer a few hours before preparing the cake to thaw. Then I mixed all the ingredients in a blender until I got a fine cream.

I added the cream over the counter and put the cake in the fridge.


Filling Cake with strawberries and vanilla cream and jelly

Spread the vanilla cream over the counter and arrange the strawberry slices on top.




Seasonal strawberry shortcake

Here is a seasonal delicacy, called in our country by Banat & quotsaum-pita & quot (German source of the recipe is obvious: & quotschaumpita & quot).

The dough I used is a very fine puff pastry and is suitable with different fillings, ideal even for cremeschnitte, for example.

Ingredients for 2 sheets of dough:

2 yolks
400 grams of flour
1 pinch of salt
100 ml carbonated mineral water
125 ml fat yogurt

For packaging:

175 grams of butter or margarine (I used margarine & quotUnirea & quot)
30 grams of flour

For the filling I mixed with high speed in a bowl 3 beaten egg whites with 3 glasses of sugar and 3 glasses of strawberries (250 ml glass) until I obtained a consistent foam. Because I did not trust how stable this foam will be, I hydrated 1 tablespoon of granulated gelatin in 2 tablespoons of cold water, I melted it in a bain-marie and when the gelatin cooled to room temperature I incorporated it in foam, adding another glass of whole strawberries. I put everything in the fridge.

From yolks, mineral water, salt powder, yogurt and 400 grams of flour, knead a smooth and elastic dough (if necessary, add 1-2 tablespoons of flour). The dough is placed on the work surface greased with oil and divided into 2 equal parts (I divided it into 4 because, I repeat, I made 4 sheets).

Knead the margarine or butter with the flour (30 grams) until it is incorporated - the flour has no other role than to make the dough adhere better to the fat.

Take a part of the dough and spread it on the work surface greased with oil in a square sheet:

Half of the amount of butter or margarine is evenly distributed over the entire surface of the sheet, then two cuts are cut on each side of the square, without completely detaching them:

Fold in half - first the smaller squares in the corners:

Each time it is covered with the opposite side to the one previously folded:

Once the corners are gathered in the middle, continue folding with the remaining squares in the middle of the sides, each time covering a square already folded with its opposite:

Each piece of packaged dough is placed on a tray with the side to which the folds were made down, wrapped and left for 15 minutes in the refrigerator:

After 15 minutes, place it on the work surface well greased with oil, with the part on which the folds were made upwards, lightly grease (with a brush) with oil and this surface and spread the dough again in a square shape, making notches. identical:

Fold identically and refrigerate for about 30 minutes.

After this time, roll out the dough (same as the second fold, greasing with oil) in a sheet of the required size (I made the pie in a 40/28 cm tray). With a sharp knife I cut the edges of the sheet.

I rolled the sheet on the rolling pin and rolled the rolling pin over the tray, thus placing the dough in its place, I perforated it with a fork and put it in the preheated oven at 200 degrees until it browned (15-20 minutes):

For the second sheet I did the same, only I divided it into suitable squares (15 in number) before baking.

I filled the baked and cooled sheets with cottage cheese foam, left the cake in the fridge for 2 hours before serving and dusted the surface with powdered sugar:


Ingredients

  • For the countertop:
  • 8 eggs
  • 10 tablespoons sugar
  • 5 tablespoons oil
  • 10 tablespoons flour
  • 2 tablespoons cocoa
  • 1 teaspoon salt top
  • For syrup:
  • 200 ml shock
  • For strawberry mousse:
  • 500 gr strawberries
  • 5 tablespoons powdered sugar
  • 250 ml liquid cream
  • 5 gr gelatin
  • 1 teaspoon salt
  • For decoration:
  • halves of strawberries
  • whipped cream
  • 2 tablespoons strawberry syrup

Strawberry mousse cake

Even though it is perhaps the worst month of May I can remember, strawberries still appeared on market stalls. Smaller, more sour, not even as fragrant as in the more generous years with the sun's rays, but still good, considering how sour nature was with them. I have never missed, at this time of year, strawberry mousse cake. In Banat, this seasonal cake is called & # 8222șaum-pita & # 8221 (the German source of the recipe is obvious: & # 8222schaumpita & # 8221), in other parts of the country I heard that it would be called & # 8222cremes frothy & # 8221 or simply & # 8222spumos & # 8221 and that's it. After all, the strawberry mousse cake is very cheap, very tasty and very easy to make.


Strawberry Foam Cake Ingredients:

  • 250 grams of strawberries (fresh or frozen)
  • 300 grams of sugar
  • 3 egg whites
  • juice of 1/2 lemon
  • 400 grams of puff pastry bought or made at home (click on the following link for the homemade puff pastry recipe that I used for this cake)
  • powdered sugar for powdering at the end
  • flour for sprinkling the work surface

Preparing Strawberry Foam Cake & # 8211 sheets

1. Turn on the oven and set it at 180 degrees Celsius.

2. The cold puff pastry (from the refrigerator) is divided into two identical pieces. On the work surface sprinkled with flour, two thin sheets of dough (2-3 mm.) Are spread in turn with the rolling pin, which is perforated with a fork, rolled on the rolling pin and with its help it is transferred to a tray lined with paper. baking (pictures 1 and 2 in the collage).

Note: it can be used both fast house puff pastry and also classic puff pastry recipe (French dough). Click on the links for the respective recipes.

3. Cover the dough sheet with another sheet of baking paper and place a tray on top to press it so that it does not swell during baking. Bake the sheets one by one, for 20-23 minutes, in the preheated oven at 180 degrees.

4. Leave the baked sheets to cool, then overlap and level the edges with a sharp knife (left picture). One of the sheets is portioned into squares or, according to preference, can be completely crushed (for the top).

Strawberry mousse with Italian meringue

5. For the strawberry foam we will use the so-called & # 8222bezea italiana & # 8222, much more stable and in the end, and healthier, the egg whites being cooked, than the classic meringue: 250 grams of washed and cleaned strawberries are weighed in a saucepan. Crush with a fork, add 250 grams of sugar and lemon juice and put on the fire together. At first it will form an abundant pale pink foam, which must be removed, then let it boil at the right heat until the syrup reaches 117-118 degrees or, if you do not have a thermometer, until it binds as for jam and the surface is fills with large and lazy bulbs.

6. Meanwhile, beat the egg whites and add the remaining 50 grams of sugar. Attention, you must synchronize yourself in such a way that when the meringue is ready, the strawberry syrup reaches the right temperature. While still beating with the mixer, pour the syrup thinly over the egg whites. You need a stand mixer or someone else's help. After all the syrup has been incorporated, the meringue will be hot, continue beating with the mixer, at high speed, until it cools down to room temperature. You will get a fragrant and very, very firm strawberry foam, perfect for filling the cake with strawberry foam.

Assembly

7. Place the foam on the whole sheet and level it as well as possible, straightening the edges. Cover with portioned puff pastry squares (or with crushed puff pastry) and dust with powdered sugar.
Strawberry cake is refrigerated for 2 hours before serving. Good appetite!


Strawberry Shortcake - Recipes

A super strawberry shortcake.






Ingredient:

750g strawberries

For the composition of the yolks:
5 yolks
325g old cough
Juice from half a lemon
Peel a squash, grate it and squeeze the juice
2 sachets of vanilla sugar
100ml oil
200ml milk
A little salt powder
1 esenta rom Dr. Qetker
1 sachet of baking powder
350g flour

For the composition of egg whites:
5 egg whites
150g old cough
2 tablespoons lemon juice

Butter or margarine for greased tray
Flour for wallpaper tray

Method of preparation:

We wash the strawberries, drain them and cut them into quarters.


The top of this cake must be worked quickly. We start by preparing the composition from the yolks. In a bowl put the yolks, add the sugar, the juice of half a lemon, the grated peel of half a lemon, the sachets of vanilla sugar and mix everything until smooth.

Then add the oil, milk, a little salt powder, rum essence, mix until the composition is homogeneous, then continue to add the sachet of baking powder and flour in the rain. Stir again until smooth.

After we have prepared the composition from the yolks, we quickly start the composition from the egg whites, we have to move as fast as we can. Put the egg whites in a bowl, beat them with the mixer until they become a consistent foam, add the caster sugar and the necessary lamiae juice, continue mixing until it is homogenous and hardens well.



After we have the 2 compositions ready, we pour the composition of the yolks over the one of the egg whites and we mix lightly with the spatula, from the bottom up, so that it doesn't leave.


After I homogenized the final composition, I poured it into a tray that I greased with butter or margarine and I covered it with flour beforehand.


After pouring the composition into the pan, very quickly, sprinkle over the ready-cut strawberries quarters, 2 tablespoons caster sugar and 2 tablespoons flour, mix, pour the strawberries quickly into a strainer (to drain quickly if it leaves any juice, be careful not to let them drain).

We take the powdered strawberries by hand and sprinkle them on the entire surface of the cake so that they are evenly distributed (if you do not want to use the whole amount of strawberries, you can not put them all, I used the whole amount of fruit for that I like the cake to be more fruitful).
Put the cake in the hot oven, beforehand, do not open the oven for the first 15 minutes since you put it in, let it bake on low heat and then suitable, for 30 - 45 minutes, depending on the oven, until it bakes and becomes slightly reddish. You can do the toothpick test.










If you like it, share it with your friends!

A super strawberry shortcake.






Ingredient:

750g strawberries

For the yolk composition:
5 yolks
325g old cough
Juice from half a lemon
Peel a squash, grate it and squeeze the juice
2 sachets of vanilla sugar
100ml oil
200ml milk
A little salt dust
1 esenta rom Dr. Qetker
1 sachet of baking powder
350g flour

For the composition of egg whites:
5 egg whites
150g old cough
2 tablespoons lemon juice

Butter or margarine to grease the pan
Flour for wallpaper tray

Method of preparation:

We wash the strawberries, drain them and cut them into quarters.


The top of this cake must be worked quickly. We start by preparing the composition from the yolks. Put the yolks in a bowl, add the sugar, the juice of half a lemon, the grated peel of half a lemon, the sachets of vanilla sugar and mix everything until smooth.

Then add the oil, milk, a little salt powder, rum essence, mix until the composition is homogeneous, then continue to add the sachet of baking powder and flour in the rain. Stir again until smooth.

After we have prepared the composition from the yolks, we quickly start the composition from the egg whites, we have to move as fast as we can. Put the egg whites in a bowl, beat them with the mixer until they become a consistent foam, add the caster sugar and the necessary lemon juice, continue mixing until it is homogenous and hardens well.



After we have the 2 compositions ready, we pour the composition of the yolks over the one of the egg whites and we mix lightly with the spatula, from the bottom up, so that it doesn't leave.


After I homogenized the final composition, I poured it into a tray that I greased with butter or margarine and I covered it with flour beforehand.


After pouring the composition into the pan, very quickly, sprinkle over the ready-cut strawberries quarters, 2 tablespoons caster sugar and 2 tablespoons flour, mix, pour the strawberries quickly into a strainer (to drain quickly if it leaves any juice, be careful not to let them drain).

We take the powdered strawberries by hand and sprinkle them on the entire surface of the cake so that they are evenly distributed (if you do not want to use the whole amount of strawberries, you can not put them all, I used the whole amount of fruit for that I like the cake to be more fruitful).
Put the cake in the hot oven, beforehand, do not open the oven for the first 15 minutes since you put it in, let it bake on low heat and then suitable, for 30 - 45 minutes, depending on the oven, until it bakes and becomes slightly reddish. You can do the toothpick test.










Seasonal strawberry shortcake

Here is a seasonal delicacy, called in our country by Banat & quotsaum-pita & quot (German source of the recipe is obvious: & quotschaumpita & quot).

The dough I used is a very fine puff pastry and is suitable with different fillings, ideal even for cremeschnitte, for example.

Ingredients for 2 sheets of dough:

2 yolks
400 grams of flour
1 pinch of salt
100 ml carbonated mineral water
125 ml fat yogurt

For packaging:

175 grams of butter or margarine (I used margarine & quotUnirea & quot)
30 grams of flour

For the filling I mixed at high speed in a bowl 3 beaten egg whites with 3 glasses of sugar and 3 glasses of strawberries (250 ml glass) until I obtained a consistent foam. Because I did not trust how stable this foam will be, I hydrated 1 tablespoon of granulated gelatin in 2 tablespoons of cold water, I melted it in a bain-marie and when the gelatin cooled to room temperature I incorporated it in foam, adding another glass of whole strawberries. I put everything in the fridge.

From yolks, mineral water, salt powder, yogurt and 400 grams of flour, knead a smooth and elastic dough (if necessary, add 1-2 tablespoons of flour). The dough is placed on the work surface greased with oil and divided into 2 equal parts (I divided it into 4 because, I repeat, I made 4 sheets).

Knead the margarine or butter with the flour (30 grams) until it is incorporated - the flour has no other role than to make the dough adhere better to the fat.

Take a part of the dough and spread it on the work surface greased with oil in a square sheet:

Half of the amount of butter or margarine is evenly distributed over the entire surface of the sheet, then two cuts are cut on each side of the square, without completely detaching them:

Fold in half - first the smaller squares in the corners:

Each time it is covered with the opposite side to the one previously folded:

Once the corners are gathered in the middle, continue folding with the remaining squares in the middle of the sides, each time covering a square already folded with its opposite:

Each piece of packaged dough is placed on a tray with the side to which the folds were made down, wrapped and left for 15 minutes in the refrigerator:

After 15 minutes, place it on the work surface well greased with oil, with the part on which the folds were made upwards, lightly grease (with a brush) with oil and this surface and spread the dough again in a square shape, making notches. identical:

Fold identically and refrigerate for about 30 minutes.

After this time, roll out the dough (same as the second fold, greasing with oil) in a sheet of the required size (I made the pie in a 40/28 cm tray). With a sharp knife I cut the edges of the sheet.

I rolled the sheet on the rolling pin and rolled the rolling pin over the tray, thus placing the dough in its place, I perforated it with a fork and put it in the preheated oven at 200 degrees until it browned (15-20 minutes):

For the second sheet I did the same, only I divided it into suitable squares (15 in number) before baking.

I filled the baked and cooled sheets with cottage cheese foam, left the cake in the fridge for 2 hours before serving and dusted the surface with powdered sugar:


Seasonal strawberry shortcake

Here is a seasonal delicacy, called in our country by Banat & quotsaum-pita & quot (German source of the recipe is obvious: & quotschaumpita & quot).

The dough I used is a very fine puff pastry and is suitable with different fillings, ideal even for cremeschnitte, for example.

Ingredients for 2 sheets of dough:

2 yolks
400 grams of flour
1 pinch of salt
100 ml carbonated mineral water
125 ml fat yogurt

For packaging:

175 grams of butter or margarine (I used margarine & quotUnirea & quot)
30 grams of flour

For the filling I mixed at high speed in a bowl 3 beaten egg whites with 3 glasses of sugar and 3 glasses of strawberries (250 ml glass) until I obtained a consistent foam. Because I did not trust how stable this foam will be, I hydrated 1 tablespoon of granulated gelatin in 2 tablespoons of cold water, I melted it in a bain-marie and when the gelatin cooled to room temperature I incorporated it in foam, adding another glass of whole strawberries. I put everything in the fridge.

From yolks, mineral water, salt powder, yogurt and 400 grams of flour, knead a smooth and elastic dough (if necessary, add 1-2 tablespoons of flour). The dough is placed on the work surface greased with oil and divided into 2 equal parts (I divided it into 4 because, I repeat, I made 4 sheets).

Knead the margarine or butter with the flour (30 grams) until it is incorporated - the flour has no other role than to make the dough adhere better to the fat.

Take a part of the dough and spread it on the work surface greased with oil in a square sheet:

Half of the amount of butter or margarine is evenly distributed over the entire surface of the sheet, then cut two cuts on each side of the square, without completely detaching them:

Fold in half - first the smaller squares in the corners:

Each time it is covered with the opposite side to the one previously folded:

Once the corners are gathered in the middle, continue folding with the remaining squares in the middle of the sides, each time covering a square already folded with its opposite:

Each piece of packaged dough is placed on a tray with the side to which the folds were made down, wrapped and left for 15 minutes in the refrigerator:

After 15 minutes, place it on the work surface well greased with oil, with the part on which the folds were made upwards, lightly grease (with a brush) with oil and this surface and spread the dough again in a square shape, making notches. identical:

Fold identically and refrigerate for about 30 minutes.

After this time, roll out the dough (as with the second fold, greasing with oil) in a sheet of the required size (I made the pie in a 40/28 cm tray). With a sharp knife I cut the edges of the sheet.

I rolled the sheet on the rolling pin and I rolled the rolling pin over the tray, thus placing the dough in its place, I perforated it with a fork and I put it in the preheated oven at 200 degrees until it browned (15-20 minutes):

For the second sheet I did the same, only I divided it into suitable squares (15 in number) before baking.

I filled the baked and cooled sheets with cottage cheese foam, left the cake in the fridge for 2 hours before serving and dusted the surface with powdered sugar:


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