For the top, beat the egg whites hard with a pinch of salt, then add the sugar and beat until melted. Add the yolks and sifted flour one at a time. Pour the composition into a round tray with a diameter of 26 cm, greased with oil and lined with flour and put it in the preheated oven for 40 minutes at 160 degrees C. Let the countertop cool, then cut it in two.
Prepare the syrup by boiling the water with the sugar, then, at the end, after extinguishing the fire, add the brandy or liqueur. Allow to cool well.
Cut the strawberries into cubes.
Mix the whipped cream. Prepare the cream by mixing the cheese well with the powdered sugar, then add the liquid cream and mix until smooth. Add the strawberries and mix gently.
You start assembling the cake. Place the first top, put the adjustable ring for the cake around it, syrup the top, then fix the biscuits on the edge of the form, pour the cream cheese, then place the second top well in syrup.
Garnish on top with melted chocolate, chocolate strawberries and whipped cream. Let the cake cool for a few hours, then remove the adjustable ring.
Ingredients for the Eton Mess recipe, traditional English dessert
- For meringues:
- 2 egg whites
- 6 tablespoons white sugar, caster
- A drop of lemon juice or lime.
- For sauce and serving:
- 400 g strawberries
- 200 ml unbeaten whipped cream
- 4 tablespoons powdered sugar
- 2 tablespoons Chambord raspberry liqueur
- (The liqueur is not in the original recipe, it's my signature).
How do we prepare the Eton Mess recipe?
Whisk the egg whites. Add the lemon juice, then add the sugar spoon by spoon, beating the egg whites continuously. A tip from Stanca Patita: be very careful when separating the egg whites from the yolks: if they enter the egg whites, even a drop of the yolks, as soon as you add the sugar, the egg whites will shrink, and they will not harden either to pray or swear . The best bowls for beating egg whites are metal ones, with a rounded bottom. (As in the bench: bowls to the liking of housewives with round bottoms, for efficient beating).
The result will be a hard and shiny foam, which stays in place even when you turn the bowl. On a pizza pan greased with a little fat and covered with baking sheet, I put a tablespoon of egg whites to form the meringues.
I baked these on the lowest shelf of the oven, with the fire almost to a minimum, for an hour and a half. For Eton Mess we need strong and crumbly meringues.
After the meringues cooled, I prepared the actual dessert.
I beat the whipped cream with 2 tablespoons of powdered sugar.
I crushed about a third of the strawberries with the hand blender together with the Chambord liqueur and two tablespoons of powdered sugar.
I cut the rest of the strawberries into cubes and mixed them with whipped cream and two thirds of the meringues, crushed.
In the glasses, I alternately put a tablespoon of whipped cream with strawberries and meringues & ndash a tablespoon of strawberry sauce. On top of that, after filling the glasses, I sprinkled the rest of the meringues.
Enjoy, old chaps, and God save the Queen!
VARIANT (Lancing Mess): Lancing College, another prestigious boarding school (for both boys and girls) serves students a similar dessert, but uses bananas instead of strawberries.
The average grade given by the jury for this recipe is 9.50.
Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Eton Mess, traditional English dessert with whipped cream, meringues and strawberries
Biscuit cake with vanilla pudding
Method of preparation : To start, prepare the pudding, according to the instructions on the package. Take a cake tray. Put a plastic food wrap in it and fit it carefully on the whole tray. Soak the biscuits in coffee, fill them with cream and place them side by side.
After we have finished filling the tray with glued biscuits, the remaining cream is spread over the biscuits.
Squeeze the edges of the foil and let the tray cool for about 2-3 hours.
After it has cooled, remove the tray, unfold the foil and turn it over carefully on a plate. The whipped cream is mixed and spread evenly over the cake. Decorate with pistachios and melted chocolate according to everyone's imagination, let it cool for 1 hour and then with the help of a sharp knife it can be portioned.
Set aside a few more good-looking strawberries. You will need them for decoration dessert with biscuits. Cut the remaining fruit into thin slices. After that, mix 3 cups of liquid cream until it hardens, add sugar, vanilla essence and rose water.
Take a tray with high walls and spread a layer of biscuits on its bottom, then put over them some of the cream obtained above. Don't forget to arrange a thin layer of strawberries. Next is the second layer of biscuits, followed by cream and sliced fruit. Repeat these steps until you finish the cookies.
Cover the dessert with the last layer of cream, then add a few more strawberries.
For decoration you have to prepare a ganache cream as follows. Heat the remaining liquid cream until it makes balloons on the edge of the bowl, then add the grated chocolate. Leave on the fire for a few minutes, stirring frequently. Decorate the dessert with a spoon from one end to the other.
Enter dessert with biscuits and fry in the fridge for at least an hour. Before serving, decorate with the remaining fruit.
Try this too dessert with biscuits and strawberries and you will immediately fall in love with him. Not to mention that you will prepare a delicious surprise for your loved ones. You will definitely impress your boyfriend!
Roll without baking with biscuits and coconut cream
Preparation: Preparation of the worktop. The biscuits crumble finely, you can give them to your grating friend or you can grind them in the food processor. In the biscuit composition add the sugar, rum essence, cocoa and skim milk. Mix all the ingredients well until you get a composition that is neither too soft nor too hard, only good for shaping. If you find it too soft, add more biscuits. spread a baking paper or aluminum foil on the work table and spread the biscuit composition over it with a spoon until a sheet that is neither too thick nor too thin comes out.
Preparation of the cream. In a bowl, mix the mascarpone cream with the sugar, coconut and vanilla essence. Mix well until all ingredients are perfectly blended. Spread the cream on the cookie sheet and roll tightly.
Leave the roll in the fridge for about 2-3 hours then it can be cut. According to the wishes of each roll, it can be decorated with coconut or melted chocolate.
First of all, cover with baking paper a round shape with a detachable ring of 24 cm.
We grind the biscuits in a robot or we crush them by hand and we put them in a bowl. We add the ground walnut, the milk, the melted butter and we mix very well. then we put it in the fridge.
The mousse, as I said before, is prepared simply and quickly. First we put the gelatin to hydrate in cold water and the strawberries together with the sugar in a blender and we mix until we obtain a puree.
Drain the excess gelatin foils and put them in a saucepan, over low heat, together with half of the strawberry puree until they melt. Be careful not to boil, otherwise the gelatin will not harden the mousse.
Cream the whipped cream well until you get a firm whipped cream.
Leave to cool, then add to the rest of the mousse, then mix all the puree with the whipped cream.
Pour this cream over the counter, decorate according to your imagination with the rest of the strawberries and some chia seeds if you wish.
we strawberry mousse cake refrigerate for two to three hours and then we can serve. Enjoy!
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Biscuit roll with cream cheese, bananas and strawberries, without baking
Good to find you my dear friends! Saturday is one of the days when you have to kiss, without a doubt and maybe I have to eat something sweet, of course, so this time I didn't miss the opportunity to bury something. I was at my mother's, when all of a sudden I start, almost every time I rummage :)) through the fridge and the pantry to see what's new, when suddenly I find some biscuits, cream cheese, bananas, strawberries and a small casserole of seed mix with dried fruits. It was as if something was telling me that I had to be able to do something good with them, so I got to work and that's how the wonderful roll of banana and strawberry biscuits came out.
- Simple petit beure biscuits 250 g
- Natural cream 500 ml
- Cream cheese 500 g
- Sugar 120 g
- Seed mix (hazelnuts
- Dehydrated fruits (raisin cranberries
- Gelatin 10 g
- Water 100 ml
- Bananas 2 pcs
- Strawberries with stalk 6-7 pcs
Step by step
Coarsely chop the seeds and possibly the dehydrated fruits with a knife if they are apricot / pineapple
Put the gelatin in a bowl of water and let it hydrate for 10 minutes, then on the sea bath for a while until it has no lumps.
Beat the cream with the sugar with a food processor, but very carefully (I was about to make it butter). Add in the cream cheese 1/4 of the cream and gelatin and mix lightly with a spatula, until incorporated and homogenized. , then add it to the cream and mix again.
The cream should look like this, not too swollen, but not flowing.
Spread half of the biscuits on a foil and grease 1/4 of the cream.
Sprinkle half of the fruit and seeds then smooth, roll lightly, squeeze well into the foil and let cool. I was repeating the operation for the second Roll. (We leave some seeds and fruits for decoration)
This is what it looks like after I rolled and tightened the foil.
After half an hour, take them out of the foil and grease them with cream cheese, sprinkle with the remaining fruit seed mixture and refrigerate for at least an hour. Garnish with bananas and strawberries according to your imagination, let it cool again for two hours and then you can serve! Good appetite!
CAKE WITHOUT BAKING WITH YOGHURT AND FRUIT
The recipe for the best yogurt and fruit cake, without baking, is waiting for you in this post. Perfect for summer, refreshing, fresh, easy to prepare with simple ingredients, at anyone's fingertips, this cake is the perfect delicacy that you prepare in a maximum of 20-25 minutes.
Unbaked cakes are preferred both in summer and during the holidays or when we have other important events / anniversaries, when we have the oven busy with other dishes.
The taste, the texture, the presentation can create the impression that we are dealing with a cheesecake. Well, this time I chose to prepare something super commonplace, but especially very fast and very easy. The idea came to me 30 minutes before I left home for various personal problems that were not delayed. In the evening we would see our friends who had returned from vacation and I would not have had time for anything else. Turning on the oven was not a problem, so the Greek yogurts in the fridge were very helpful.
It is the first cake I chose to use whole biscuits, without crushing them and mixing them with butter. I liked the result: slightly crunchy, beautiful design in the end, contrast of textures.
I used blackberries and blueberries, but you can also use other fresh fruits (strawberries, raspberries, gooseberries, currants, cherries, bananas, mangoes, kiwis) or well drained compote fruits. If we use fruit from compote we will increase the amount of gelatin by 2 g.
Regarding the cake decoration, I used 2 biscuits crushed between the fingers and some specially preserved fruits, plus 2 red fruits (raspberries from the freezer), flowers and mint leaves for more color.
I hurriedly forgot to line the walls of the form with cling film or foil, so when I took it out a piece of cake stuck to the edge. I glued it back, it was not noticed, but this could have been avoided if I had been more careful. Such a cake without baking can also be prepared in a silicone form, but we start from the final layer upwards.
The recipe for this cake can also be adapted for diabetics, using sugar-free biscuits and sweetener as powdered sugar.
But, I will not hold your attention and let you discover how you can prepare this yogurt and fruit cake without baking.
(for a shape with a diameter of 20cm)
250 ml whipped cream
1 tablespoon grated lemon peel
1 teaspoon vanilla extract
Drain the whey yogurt very well (leave it for 15-30 minutes in a sieve lined with gauze). In a small bowl put gelatin and moisturize with 50 ml whipped cream. We keep 1-2 digestive biscuits for the final decoration.
Arrange half of the remaining biscuits on the bottom of the tray. In a bowl, mix the yogurt with the powdered sugar and grated lamiae peel.
Add the vanilla extract, then homogenize the composition. Separately, mix the cold cream for the whipped cream until it hardens, then put it over the yogurt and mix well.
Dissolve the gelatin in a bain-marie and then pour it over the forgiveness cream. Mix at high speed so that it quickly reaches the whole cream. Pour half of the cream over the biscuits and sprinkle with fruit.
Using a spoon (spatula) push the fruit inside the cream. Cover with another row of biscuits and repeat the operation, but be careful to keep a little cream to completely cover the fruit at the end.