French Strawberry Cake

French Strawberry Cake – Products for layers

125 g of powdered sugar, 125 g finely ground almonds, 3 eggs, 20 g of flour, 20 g of melted butter, 2 proteins, vanilla.

Syrup products

French Strawberry Cake

French Strawberry Cake Products

25 grams of strawberry puree, 50 g of sugar, 50 ml of water.

Products for strawberry jam

200 g strawberry puree, 100 g of raspberry puree, 40 g of sugar, 5 g of apple pectin.

Cream Muslin

500 ml of whole milk fresh
vanilla
150 g of sugar
50 g of corn starch
3 egg yolks
300 g of butter
fresh strawberries for garnish

Preparation:

For swamps, blow together the fluffy cream eggs, vanilla, almonds and half of the sugar powders. Pour the butter and sprinkle with the flour. Mix everything well. Separate the proteins with the rest of the sugar separately. With gentle stirring add them to the egg-almond mixture. Cover a large rectangular tray with baking paper and pour inside the dough. Smooth well. Bake marsh for about 10-12 minutes in preheated 180 * oven. Once the marsh has cooled, gently peel the paper and put it on a board with a baking sheet.

For syrup, cook for 2 minutes sugar and water. Remove the fire and add the strawberry puree. Cool and brush softly swarms with a brush. For jam mix sugar and pectin. Heat the puree to 40 * and add the sugar and pectin. Cook a few minutes on low heat, stirring continuously. Cool the puree to 30 * and apply it on a thin flat layer over the swamps. Put the spread blade in the refrigerator until the puree is tightened and does not stick to the touch. In the winter you can take the swamps out, as I did.

For the cream, first cut the butter into small cubes and let it sit at room temperature well to soften. You can use a microwave oven faster. Stir in egg yolks, half of sugar, starch and a little milk. Leave the remaining milk and vanilla warm in a saucepan until hot. Pour it into a thin strand of yolk, stirring with a wire stirrer.

Return the whole mixture into the saucepan and, on a quiet fire or water bath, boil thick cream.

Gteau fraisier

Gorgeous dessert with a non-standard look that you can see

Transfer the cream to the bowl and immediately add half the butter. Stir with agitator to homogeneity. Once the cream has cooled down, store it in the refrigerator for at least 3-4 hours until it tightens and cools very well. Beat the cold cream with a mixer and add the remaining oil. Agitate well again until you get a thick and fluffy cream.

Apply the cream on the jammed jelly and straighten with a spatula. The thickness of the cream should be 5-6 mm. Put the marsh cold again until tight and cream. It should also not stick to the touch. The amount of cream is greater than necessary. Use the remainder for another pastry if you have not devoured it directly from the bowl.

Assemble: Flatten the swamps to 30×40 cm by cutting the edges with a sharp knife. Cut it in 4 equal length strips. It is important to precisely measure the size of the tapes. Use a line or template. Place a small metal ring in the middle of a tortilla. Around it, turn one tape, then the other three, making sure their edges are tightly tied together. Leave the cake in the refrigerator until serving.

Before serving the cake, leave it at room temperature for 1 hour to allow the cream to relax and the texture to become soft and tender. Remove the ring in the middle by helping with a little blade. Fill the strawberry and serve. Enjoy!

Gâteau fraisier with Mousseline cream and bacon Gioconda is a French classic that you can see as a variety of variants. But no matter how different, the Almond blatt, strawberry puree and cream remain the same. I chose the Ettore Cioccia version, which is more than superb for both taste and eye-catching look with a non-standard look.

Strawberry and raspberry puree can be bought in a ready-made way, but you can also prepare yourself by brewing pasturated fruits to a puree of puree and then scrubbing through a fine strainer. If you wish you can sweeten it slightly. It is worthwhile to do so in a larger quantity. Divide the puree into boxes or plastic bags and freeze until you need cream, sauce or more.

Needless to say, home-made fruit puree is a thousand times better, flavorful and tasty than what you will find in the shops. When making Musselin Cream, keep the temperature at your fingertips! This is important not to cross the cream. Remember, half of the oil is added to the hot cream, and the rest after it is very well cooled.



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