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Mascarpone cake, fine chocolate and strawberries

Mascarpone cake, fine chocolate and strawberries

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In a medium-sized bowl, rub the butter and sugar.

In another bowl, beat the eggs with milk.

Put the flour and baking powder in a larger bowl.

First mix the egg-milk compositions with the butter-sugar one, but be careful not to cut it.

Then incorporate with flour and baking powder.

Grease the round baking dish with margarine, then pour the dough composition, put it in the oven until it bakes, make the sample with a toothpick. When the dough is no longer taken on the toothpick, the dough is baked.

Until the dough cools, prepare the cream.

Take a normal-sized pan in which the chocolate melts, then add the whipped cream.

Stir until cream forms.

Remove from the heat, leave to cool, then incorporate it with mascarpone.

The cream obtained is spread over the cooled countertop.

From liquid whipped cream, whipped cream hardener, sugar is made into whipped cream, which is garnished on top.

The strawberries are washed, then sprinkled with sugar and decorated over whipped cream.

Over the cream I decorated with ground coconut and ground walnut.

Let the cake cool for at least two hours.

Attention: read also at Tips!

Recipe: Roll with mascarpone cream and chocolate

Simple roll with fine mascarpone cream and chocolate. In the picture, next to the Biscuit Roll Cake with coconut cream. I invite you to try both recipes, they are easy to make and very tasty.

Ingredients Roll top with marcarpone cream and chocolate
& # 8211 5 eggs
& # 8211 5 tablespoons sugar
& # 8211 5 tablespoons flour
& # 8211 1/2 baking powder

Ingredients Cream roll with mascarpone and chocolate
& # 8211 250 grams of mascarpone
& # 8211 100 grams of butter
& # 8211 100 grams of powdered sugar
& # 8211 vanilla essence or 2 vanilla powders
& # 8211 70 grams of dark chocolate

Glaze ingredients for Roll with mascarpone cream and chocolate
& # 8211 70 grams dark chocolate
& # 8211 1 tablespoon whipped cream

Rolls with mascarpone and chocolate (2)

Countertop preparation for Rolling

Preparation of Cream Roll for marcarpone and chocolate
The mascarpone is mixed with powdered sugar and butter soaked at room temperature. Add the vanilla and chocolate given on the large grater.

Prepare mascarpone cream

Preparation Roll with mascarpone cream and chocolate
After the countertop has cooled completely and softened, open the kitchen napkin and grease the countertop with mascarpone cream and chocolate. Spread the cream evenly then roll the top. The roll with mascarpone cream and chocolate is dressed in melted dark chocolate.

preparation Roll with mascarpone cream

The roll with mascarpone cream and chocolate is left to cool for a while to dry the icing and harden the cream. Then it can be sliced.

Fluffy strawberry cake

Strawberries, these beautiful and fragrant fruits, are found in many delicious recipes for cakes, creams, puddings, ice cream, etc. Today I propose one of the fluffiest strawberry cakes made so far. Of course, the recipe is simple and quick, ideal for those who do not have much experience in the kitchen.

Fluffy strawberry cake & # 8211 Ingredients (shape 18 & # 21518 cm)

Cake ingredient

  • 185 g flour
  • 100 g sugar fine cough
  • 150 g butter (82% fat) at room temperature
  • 3 medium eggs
  • 100 g cleaned strawberries
  • 1 tablespoon fresh lime juice
  • 4 g baking powder
  • 1 pinch of salt
  • 1 vanilla pod
  • 50 g cubes of berries for cakes / 50 g drops of dark chocolate (optional)
  • 1 tablespoon liqueur alchermes (optional)

Ingredient mascarpone cream and whipped cream

  • 100 g mascarpone cheese
  • 200 ml natural cream for whipped cream
  • 50 g vanilla powdered sugar

Fluffy strawberry cake & # 8211 How to prepare

  • We clean the tail of the strawberries, then we wipe them with a damp cotton cloth.
  • We put the strawberries in a deep and narrow bowl, we add the alchermes liqueur, and we pass them until we obtain a fine and homogeneous puree. Add the lime juice and mix well.
  • We put the butter, cut into cubes, in the robot, we add the caster sugar, the salt and the seeds of a vanilla pod. Mix until you get a fine cream, then add eggs, one by one, and continue mixing.
  • Mix the flour with the baking powder and sift it. Add in the butter cream, alternatively, the strawberry puree and flour. When we get a homogeneous mixture, turn off the robot and add the diced berries. We incorporate them carefully, with the help of a palette.
  • Wallpaper the form with butter and flour, add the cake batter and level it.

  • Bake the strawberry cake in the preheated oven at 170 ° C, for about 30 minutes.
  • Take it out of the oven, leave it in the pan for a few minutes, then turn it over on a grill where we will let it cool completely.

Mascarpone and whipped cream & # 8211 Preparation

How do we make the most creamy pudding in two colors?

For this duo pudding with chocolate and mascarpone I used starch, as I already told you, but I put a small amount to get a creamy and fine dessert. If for a cream for tarts I put 100g of starch to a liter of milk, here I put only 60g. In this way the pudding remained creamy and fine even after cooling and had no lumps. I then divided it evenly into two bowls. In one I put the dark chocolate while it was hot and mixed well. It has thickened a bit and got a great taste. On the other side, I let it reach room temperature and put mascarpone and vanilla essence in it.

Obviously you can customize this duo pudding with chocolate and mascarpone as you wish. You can put in it any essence you want, any chocolate you like. You can replace the mascarpone with white chocolate, but watch out for sugar. You can put whipped cream on top, if you want. You can mount it in cups, as I did, or you can put it in one bowl. After you put it in the desired containers, put the dessert in the fridge for a few hours. If you made it in individual portions, one hour is enough. If you put it in a large bowl, you have to leave it for at least 3-4 hours. Serve it cold and try my recipe the sultan's roll, another delicious pudding-based dessert.

Chocolate cream with mascarpone for cake, cake, cookies, macarons

Chocolate cream with mascarpone for cake, cake, cookies, macarons. How to make mascarpone cream with chocolate without gelatin? Simple and quick cake cream recipe with mascarpone, cream and chocolate. Cream recipes. Mascarpone recipes.

I made this chocolate cream with mascarpone and natural cream for a delicious chocolate cake with hazelnuts & # 8211 Cake Ferrero Rocher & # 8211 recipe here.

The cream is fine and creamy and is very easy to prepare. In order not to have to worry about homogenizing the melted (warm) chocolate with the mascarpone and the (cold) cream, I decided to prepare a chocolate ganache first and refrigerate it for a few hours. We thus eliminated the "stress" of mixing the 3 components.

I basically adapted the recipe Oana by Rigo Jancsi (chocolate mousse cake and cream) replacing part of the cream with mascarpone. Here's what I'm talking about.

The chocolate cream with mascarpone thus prepared has a hold, is consistent and does not require stabilizers (gelatin). Not that gelatin is a bad thing because it is made naturally from the bones and cartilage of beef or pork. It is simply not required in this recipe.

The chocolate should be of good quality (excluding crinoline or similar household blocks) and have a cocoa content of at least 50%.

When I say "natural cream" I mean sweet cream for cream (with at least 30% fat). Excluding imitations like hulala, meggle or hoppla which are artificial messes that have nothing in common with real cream. About the cream brands for whipped cream recommended by us you can read here.

The ingredients below result in 1.3 kg of chocolate cream with mascarpone and natural cream. With this amount you can fill a cake with a diameter of 26-28 cm (including dressed and decorated).

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.

How to prepare cake with mascarpone and strawberries

Pandispan countertop with cocoa

I heated the oven to 170 C (medium stage for those with gas). I prepared a top of 3 eggs according to the detailed instructions here. I separated the eggs, beat the egg whites with a little salt, added the sugar and vanilla and continued mixing until I got a hard and shiny foam. I suddenly incorporated the 3 yolks and mixed a little more. I sifted the flour and cocoa over the mix in the bowl and incorporated them with a spatula, manually, with light movements from top to bottom. I lined the bottom of a 26 cm form with baking paper (I greased its walls with butter and lined them with flour) and poured the composition into it. I baked the top for 25-30 minutes (it is thin). I immediately took it out of the mold and left it to cool on a kitchen grill. After the complete cooling I straightened it with the knife & # 8211 I cut the bulging portion & # 8211 so that I get a straight sheet. I also cut 0.5 cm from the edge, with scissors, going around. I wanted to have a sheet a little smaller than the shape to fit the strawberries on the side in this created space.

Mascarpone cream with vanilla and strawberries

I recommend making this cream one day before by mounting the cake. I prepared a vanilla cream with eggs, milk and starch, based classic pastry cream recipe. I put more starch than in the classic recipe because I wanted to get a thicker cream that would last after mixing with mascarpone and natural whipped cream. And it has enough sugar to sweeten the 2 as well.

I separated the 3 eggs (the egg whites go in the fridge and I will use them for something else & # 8211 for example in Pavlova). In a bowl I mixed the 3 yolks together with salt, vanilla (extract or vanilla sugar), sugar and a little milk (from the 250 ml). I added the starch and mixed well. I heated the rest of the milk in a more capacious pan and brought it close to boiling. I poured it hot over the egg mixture in the bowl and unwrapped the lumps. I poured all the thin composition back into the pan and put it back on medium heat. I stirred constantly so that it didn't stick to the bottom of the pot. The cream is ready after it boils and boils for about 20 seconds. The starch cooks instantly and you will see how the cream thickens from one second to the next. If you use flour, you will have to sauté the cream for 2-3 minutes. I poured the hot cream into a tray lined with cling film and wrapped it well. The large surface accelerates its cooling and the foil prevents the formation of a crust. I left it until it cooled completely and then I put it in the fridge for 1-2 hours.

Good. The vanilla cream is cold in the fridge. I beat 200 ml of natural whipped cream (cream for La Dorna cream with 35% fat) well cooled. I didn't add sugar because the vanilla cream is pretty sweet. Here you can find more how to whip whipped cream correctly.

I also prepared the box of cold mascarpone & # 8211, taken out of the fridge. The pictures are from Gurmand Workshop and illustrates ingredients for more cakes.

I also cut the strawberries into small cubes (the 300 g for the cream).

In a large plastic bowl I put the vanilla cream and rubbed it vigorously with the target. I added mascarpone and mixed again. The last set is whipped cream. I incorporated this with a spatula, with light movements from top to bottom. The cream does NOT contain gelatin because it has a great hold from mascarpone and vanilla cream. It is airy and creamy, extra-fine.

At the end I put the strawberry pieces in the cream and I mixed them gently, so as not to crush them. I let the cream cool for 15 minutes.


Psul 1

When we have a baking tray, we first turn on the oven and leave it on low heat, then we separate the egg white from the yolk. Beat the egg whites, add the sugar and continue beating until we have a strong meringue-like foam. Put the egg whites rubbed with a little salt and rum essence, flour mixed with cocoa and mix lightly with a spatula until smooth.
Pour the composition in a tray lined with paper and bake for 30-40 minutes. We check with a toothpick if it is ready.

Step 2

Beat the whipped cream with the mixer, when it increases its volume and hardens, add the fresh cheese and continue beating at a higher speed to obtain an oily cream.
Cut the strawberries into small cubes and put them in the cream cheese and whipped cream, add the vanilla sugar and leave to cool. Mix the gelatin with a little water and leave it to hydrate for 2-3 minutes then dissolve it in a steam bath (don't boil it, it will lose its qualities).
Incorporate the gelatin into the cream and leave it to cool until we prepare the top and make the syrup.

Step 3

Dissolve the sugar and ness in the boiled water and then let the syrup cool.
Cut the cooled top in half lengthwise, place a top on the plate, syrup it and put all the cream, level and cover with the other top that we syrup.

Step 4

We will glaze the cake and leave it in the fridge for a few hours.
Prepare the icing like this, put the whipped cream in a bowl on the fire until it boils and add the grated dark chocolate, mix until the chocolate dissolves, take it off the heat, add the diced butter and mix continuously until the butter melts, cool slightly and pour over the cake dressing, leave to cool then portion.
Decorate with strawberries, whipped cream and mint leaves.

Mascarpone cake, fine chocolate and strawberries - Recipes


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Cake with fine caramel cream!

INGREDIENTS for the countertop

  • 6 eggs
  • 150 gr. of sugar
  • 8 tablespoons flour
  • a sachet of baking powder
  • 40 ml oil
  • 30 ml of mineral water

cream ingredients

for sprinkled on top

WORK PLAN cake with fine caramel cream

  1. we prepare the countertop. Separate the egg whites from the yolks. Rub the yolks with the oil. Beat the egg whites, pouring a little water. Towards the end, sprinkle the sugar and mix until the egg white foam remains on the wire.
  2. Add the yolks over the egg whites and incorporate, in a circular motion, with a wooden spoon. Gradually sprinkle flour mixed with baking powder (sifted to avoid lumps). Homogenize with silicone paddle.
  3. We pour the composition obtained in a wallpaper form with baking paper (tray dimensions 35 & # 21525 cm) and leave in the oven for about 25 minutes, until it passes the toothpick test.
  4. Let the pandispan top cool completely, then remove the baking paper.
  5. cut the cooled countertop in half lengthwise.
  6. the preparation of the cream is very easy. Mix the mascarpone at room temperature until you get a cream, then add the caramel cream (dulce de leche). Continue mixing until the caramel is completely homogenous. We get a fine and very tasty cream.
  7. Spread half of the cream between the two halves of the cake top. Spread the rest of the cream over the cake in an even layer. Then garnish with pieces of milk chocolate (I scraped the chocolate).
  8. Enjoy the cake with fine caramel cream and mascarpone!

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, 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!

Video: Chocolate Mascarpone Cake


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