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Dessert bicolor cake with lemon cream and strawberries

Dessert bicolor cake with lemon cream and strawberries

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Start with the preparation CREME, because it takes time to cool. In a thicker pan, mix the yolks with the sugar. Add the milk, mix well. Add the starch and turn until completely dissolved. Transfer the pan to the heat, keep the heat low, stirring constantly until the cream thickens. Take it off the heat, cover it with foil and let it cool.

Countertop: Wash the strawberries, remove the stalks and cut them into larger pieces. Melt the butter on a steam bath, let it cool. In a bowl put 3 egg yolks and two whole eggs. Start mixing, add the sugar gradually mixing until the latter melts. Stir in butter and vanilla. Add sifted flour, baking powder, mix. Separately, mix the egg whites with a pinch of salt, finally add the lemon juice. Put the egg whites over the above composition, mix lightly with a spatula. Line a 26 cm round tray with oil and flour. Pour about half of the white composition, put the strawberries in place. In the rest of the composition put the carob, mix well. Spoon this composition from place to place. Put the tray in the hot oven at 180 degrees for 20-22 minutes. Do the test with the toothpick and when it is ready, take it out of the oven and let it cool.

Mix the cold boiled cream, then add the mascarpone and mix well. At the end, incorporate the grated lemon peel and the juice. Pour the cold top on a plate, mount a detachable ring around it and put the cream, which you level. Let the cake cool for 3-4 hours or even overnight.

Melt the broken chocolate pieces together with the milk, on a steam bath. Remove the cake from the cold, remove the ring. Put the melted chocolate in a pos with a dui with a thin tip, make a pattern on the cake. Decorate with halves of strawberries and chocolate chopsticks with mint.

Portion and serve.

Enjoy your meal!

Cristina's world

With this delicious cake I participate in the "Mysterious Box" challenge, whose host I have the honor to be this month, a challenge in which we invite you to participate at the beginning of May.
To present the box for the first time: zucchini, eggs, fish, strawberries, rhubarb, spinach, new cabbage, lemon, green onions, green garlic. The required ingredient is yogurt.
Before explaining what and how I did, I want to mention that I cheated a bit, meaning I used bran instead of flour (which is accepted in the challenge). I hope I don't upset anyone with this! I could have prepared something else, only from the allowed ingredients, but I still chose this cake because yogurt, the star ingredient of the mysterious box from May, was really the star. In addition, it is a recipe in accordance with the Dukan diet - PL days.

*** Rock:
- 5 medium eggs
- 200 g cream cheese made by me from 0.1% fat yogurt
- 2 tablespoons fine wheat bran (Sanovita)
- 4 tablespoons fine oat bran (Pirifan)
- 5 tablespoons sweetener powder (Clio)
- 1 teaspoon baking powder
- 1 tablespoon free of coconuts
- 7-8 large rhubarb stems
- 1 kg of yogurt 0.1% fat
- 5 medium eggs
- 5 tablespoons sweetener powder (Clio)
- 1 tablespoon free of coconuts
- 1 sachet of vanilla pudding or 2 tablespoons cornstarch

The first time I cut the rhubarb stalks into smaller pieces and boiled them in enough water to cover them. When it boiled, I poured everything into a strainer and let the rhubarb drain well.

The first time I dealt with the countertop.
I beat the eggs well with the cream cheese. I added bran, sweetener, baking powder and essence.

Finally I added the well-drained rhubarb and mixed for another minute.

I poured the obtained composition in a round tray (24 cm in diameter), lined on the bottom with baking paper.
I put the tray in the oven, on the middle shelf, over medium heat, for 30 minutes.

During this time I took care of the cream.
I mixed well in a bowl all the necessary ingredients for the cream.

I poured this mixture over the hot counter, just taken out of the oven.

I put the tray back in the oven, the middle shelf, over medium heat. Under the cake pan, on the bottom shelf of the oven, I put another tray in which I poured a cup of water.
After 50 minutes in the oven, the cake was ready. It took on a very beautiful, golden color and smelled very good & # 9829

I let the cake cool well, then I sliced ​​it. It slices very nicely and without weight & # 9829

The top stays moist and fits perfectly with baked yogurt cream & # 9829 & # 9829 & # 9829

Among the best homemade cakes tested & # 8211 Cake with walnut top and lemon cream

Mix the egg whites with a pinch of salt, gradually add the sugar and mix until they become a hard foam, similar to a meringue. Incorporate ground walnuts, chopped walnuts, cocoa, flour mixed with baking powder and mix well with a spatula from the bottom up. Wallpaper a tray measuring 20x35cm with baking paper and pour the composition. Bake in the preheated oven at 180˚ for about 25-30 minutes. After the top is baked, let it cool.

Mix the yolks with the sugar until a homogeneous cream is obtained. Add flour, lemon juice and grated lemon peel. Mix well and the resulting composition is boiled in a bain marie, stirring constantly until it thickens. After it is thick enough, remove from the heat and leave to cool, and when it is cold enough, add the diced butter and mix until you get a fine cream.

Over the completely cooled walnut top, spread the lemon cream in a thick layer and level it with a wide-bladed knife. Sprinkle grated walnuts evenly over the lemon cream. Let the cake cool for 2-3 hours then you can portion it.


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