Put the eggs in the bowl of a mixer, add the salt powder and turn on the mixer to beat the eggs. We start adding sugar in the rain after we have increased the speed of the mixer. Leave the eggs to mix until they triple in volume. Over the eggs add the oil and vanilla essence, mix lightly, put the flour in the rain and mix from the bottom up with wide movements. The composition is poured into a cake tray lined with baking paper and placed in a preheated oven at 180 degrees for 30 minutes. Remove the top from the oven and let it cool. We cut it the next day.
Put the raspberries in a saucepan and pass it with a vertical mixer, add the sugar to taste and let it boil for 10 minutes. We pass the sauce through a strainer and pass it with a spoon to get rid of all the seeds.
We use the same procedure for blueberries.
We have two fruit sauces: a raspberry sauce and a blueberry sauce that they let cool to room temperature.
We cut the cake top into three sections, so we got three slices of top.
Over the raspberry syrup we add water and with this syrup we start to syrup the top. (or you can use vanilla sugar syrup or fruit compote)
Mix the mascarpone (it must be cold from the fridge) with the powdered sugar, mix slowly and then at high speed and add the vanilla. It will be a thick cream that does not fall from the spoon.
The liquid cream will be cold from the fridge and we will beat it at medium speed - towards the sea until it hardens.
Take a tablespoon of whipped cream and add it over the mascarpone and then mix with wide movements with a spatula until you incorporate all the whipped cream.
To assemble the cake we use the detachable ring that we place on a plate.
Syrup the first slice of the top with raspberry syrup, then add the thickened fruit (raspberry) sauce and spread it very well. After we have spread the sauce very well, we put a third of the cream and with the help of the spatula we level the cream. Then the second slice of countertop that we syrup and come with the fruit sauce (blueberries), we proceed as the first slice of countertop, followed by cream, level and follow the last slice of countertop that we syruped separately and i -I put fruit sauce (raspberry) and we will put it with the greased side down, over the cake, we come back with cream but not much and we spread it well and we put the cake in the fridge overnight. The next day we take the cake out of the fridge and with the help of the spatula we gently peel off the walls, we easily open the ring and remove it carefully, and with the remaining cream we coat the walls of the cake and decorate it as we like.
Baby-friendly cake with carob top, berry cream and mascarpone cream
Hey, what if it's been almost 4 months? I know that many of you have asked me for this recipe, but here it is, it got lost among the drafts. This cake was our company on the 4th anniversary of the baby C. and we were lucky that it was big enough to add another portion for those who wanted it. We have unexpectedly beautiful memories of this event and, implicitly, of the cake, and here it is, although it happened in full quarantine, we even celebrated little C twice.
The cake I want to tell you about is easy to make and appreciated by both adults and children. You can leave it white, you can decorate it with seasonal fruits or you can sprinkle almond flakes (ground almonds for those at the beginning of diversification). I chose to dissect Pinterest in search of ideas for creatures / cars / funny things that I can make from fruit and here's what came out.
Cream & # 8211 berry filling:
- 400g berries
- 1 glass of water (approx. 100ml)
- Lemon juice (freshly squeezed)
- 4 tablespoons starch
Cream with mascarpone:
- 500ml fresh cream (whipped cream)
- 400g of mascarpone
- a teaspoonful of ground vanilla or fresh vanilla seeds (from pods)
- countertop cutting knife
- cake stand
- removable bottom tray
- 3-4 bowls
Method of preparation:
It is prepared very quickly, as follows:
- Preheat the oven to 170 degrees with ventilation.
- Grind the bananas well with a fork and set aside.
- In another bowl, mix the butter until it becomes creamy, frothy, appetizing (less than 1 minute).
- Add the eggs and froth well until it changes volume.
- Add the crushed bananas and mix lightly with the mixer.
- Mix the flour with the carob and vanilla powder and pour them in the rain over the composition. It is incorporated very slowly, with a wooden spoon or spatula, making ample movements, from top to bottom. We don't want to deflate the dough.
- Put the dough in the tray with a removable bottom and leave it in the oven for about 40 minutes (I left it for 42 minutes this time).
I was very excited to try a new type of countertop. I was inspired by my own recipe for the cherry cake and I created a combination with banana bread.
The smell of banana and carob countertops flooded my kitchen. I prepared the countertop the night before, to do my light work the next morning. Every time I make a cake, I get lost in the decor and details, so I do everything I can the day before, every minute saved helps me.
Be careful not to crack your countertop when you detach the ring (been there, done that), gently detach the countertop from the removable walls with a cake spatula or a wide knife. Unfold the ring carefully and leave the countertop to cool on a kitchen grill.
Another important step follows, in which we get two from a piece of countertop. Cut the top in half with a special slicing knife, of the saw type. I cut it lightly with the tip of the knife on the entire circumference and then pushed it wide to detach the countertops well. Some people do this with a floss or a bread knife. It doesn't have to be perfect, but it's important that the parts are about equal. Also, one option is to bake two thinner countertops separately.
During this time, you can also prepare the filling (stuffing) of berries. I did it the day before, it cooks extremely fast, as long as the top is in the oven, for example. The berries (I put strawberries, blueberries, raspberries, blackberries, currants) with water and lemon juice are put on the fire / stove in a large bowl and mix well with 4 tablespoons of starch poured in the rain. Bring to the boil and then simmer for a few minutes. The composition must have a homogeneous appearance and be thick. Leave it to cool, then grease the bottom of the worktop with it. After leveling the filling, cover with the top of the worktop.
The next morning I also dealt with the star cream, ie the one that can be seen on the surface: a cream consisting of natural cream with mascarpone. I took the mascarpone out of the fridge about 8-10 minutes before the massacre. The goal is to soften an idea, but still be very cold, so adapt the process to the temperature in your kitchen. I put the fresh cream (for cream) in a bowl and mixed it well. When it starts to get a little thick texture, ie it starts to look like a sana and soft moats rise, add the mascarpone and mix with enthusiasm for another 4-5 minutes, until it becomes a stone sheepfold. In culinary translation, until we can turn the bowl upside down and the cream is still there. But be careful not to beat the cream too much, there is a danger of it turning into butter. You can play a little with the quantities, depending on how thick you want the layer of white cream to be.
The most creative part follows, where you can play with the fruits you have. I created strawberry octopus and kiwi turtles with almond eyes.
If you were to ask me, I would make two cakes, because it ended so quickly, I barely managed to take a few pictures, and that's because I set out to be on stage. It is a refreshing and very tasty cake, which easily satisfies even sugar eaters and from which we can taste a slice as big as we want, being a complete and healthy version of dessert.
Miracle cream with mascarpone and cream for cake
Components you need:
- Mascarpone & # 8211 half a pound
- Cream & # 8211 400 ml
- Bottle of cocoa powder
- Sugar powder & # 8211 200 grams
- A little vanillin or vanilla sugar
- 70 ml fruit liqueur.
Warning: cocoa can be excluded from the recipe if the hostess does not offer chocolate cream.
So let's get to the most interesting:
- In a deep bowl, place the cheese and knead with a spoon
- Then pour 100 g of powder (sugar) and mix again
- Add cocoa powder to the mixture and mix
- Pour the fruit liqueur into the chocolate mixture and mix
- The cold cream should be mixed with the remaining cooled sugar and carefully beaten with a mixer. It should make a mixture of air
- After that, spread the cream in the cheese mixture and beat
- As a result, we intervene in the vanilla sugar cream.