Heart Cake with Almonds and Strawberries
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Separate eggs. Beat the egg whites with a pinch of salt until they froth, add the sugar and continue beating until the foam hardens. Gradually add the yolks. Now add the baking powder, flour and walnuts and mix with a spoon. Place the composition in a round pan, on a baking sheet, and bake for 30 minutes.
Boil the water with the sugar, let it boil for about 5 minutes, then remove from the heat and add the rum essence to taste.
Leave the countertop and syrup to cool for 30 minutes.
In the meantime, we can prepare the vanilla cream to leave them all to cool.
Put in a saucepan: milk, flour, sugar and bourbon sugar, mix well with a whisk, then put on low heat and stir all the time, so as not to form lumps. When it starts to thicken, stir vigorously for 1-2 minutes then remove from the heat. Now add the butter, grated lemon peel and mix well. We will get a light, thin, shiny cream that will thicken like a pudding when it cools.
Next, cut the top into a heart shape, then cut it in two and syrup. Add the cream and assemble. Keep a tablespoon of cream for decoration.
Beat the whipped cream with the mixer until it hardens. Put the cake in whipped cream.
The edges of the cake are covered with ground almonds. You can sprinkle walnuts instead of almonds.
Garnish with remaining cream flowers, whipped cream and strawberry slices and sprinkle with a little melted chocolate.
Refrigerate before serving.
If you liked my recipe, you can also find it on my blog:
Rocket and strawberry salad
Now that the strawberry season has arrived, let's enjoy their taste and nutritional properties in a salad that is easy to prepare (in less than 5 minutes) and much easier to eat.
- about 2 cups arugula salad
- 1 cup freshly sliced strawberries
- a quarter cup of crushed raw almonds
- lemon juice
- a tablespoon of honey
- 2 tablespoons cold pressed olive oil
- 4 strawberries
Method of preparation
For the dressing: put the ingredients in a blender and beat 2-3 times.
The resulting sauce is placed over the arugula, the cut strawberries and sprinkled with almonds on top. Health!
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Method of preparation
The preparation of the pandispan is simple: beat the egg whites well with 100 gr of sugar and a little salt until it becomes foam. Rub the yolks with the powdered sugar and then add the oil gradually, like mayonnaise, it becomes a cream. Add the grated lemon peel, vanilla and mix the egg whites, turning from the bottom up carefully. Then we add the flour and the starch and the baking powder given through the sieve, limoncello after all. Pour the composition in a form lined with oil and flour, bake for 35 minutes at 180 degrees. We also prepare the limoncello bath, we mix the ingredients, the sugar water and the limoncello in a bowl. until well incorporated. We put on the fire the milk with a lemon peel and the remaining pod, 2 tablespoons of limoncello if we want and let it heat well, then we add to the egg composition with a polish slowly and stirring very well so as not to make lumps . It takes a little patience but it comes out. When the milk in the pan has shaken, then pour the whole composition back into the pan and leave it on the fire, stirring well until it thickens a little, then pour it into a bowl to cool and cover with transparent foil. If we want in the meantime we can mix to cool faster, then when it cools we put the mixer for a minute to wake up the cream, then add the whipped cream that we beat before with a little sugar and mix slowly until the cream is amalgamated. If we want a stronger aroma, we add 2-3 tablespoons of limoncello at the end. Let it rest until we assemble the cake. Assembly: a slice of wet pandispan with limoncello bath, pastry cream, sliced strawberries, and a slice of wet pandispan and cream, then the strawberries cut in half and arranged, gelatin in the end so that the strawberries do not oxidize and last as long as possible . But the problem is that it doesn't last, it shakes fast, it's normal! So. Great appetite!
Heart cake with fruit, whipped cream and chocolate
A sweet heart that has all the necessary ingredients for a perfect dessert: aromatic fruits, whipped cream and chocolate. Does anyone want more than that? I do not :)).
And if we are still in the week dedicated to love then this heart can be made with love for your loved one or loved ones :).
& # 8211 3 eggs
& # 8211 6 tablespoons sugar
& # 8211 8 tablespoons flour
& # 8211 2 tablespoons cocoa
& # 8211 1 teaspoon baking powder
& # 8211 a salt knife tip
& # 8211 10 tablespoons oil
& # 8211 4 tablespoons warm milk
& # 8211 6 tablespoons hot coffee
& # 8211 250 gr red fruits: raspberries, strawberries and cherries (I used frozen)
& # 8211 2 tablespoons sugar
& # 8211 2 teaspoons starch
Cream: 125 gr sweetened liquid cream
Glaze: 75 gr dark chocolate + 2 tablespoons liquid cream
Wheat: mix the egg whites with a pinch of salt. Add the sugar, mixing for another 1-2 minutes. Then gradually add, mixing after each one: the yolks, the oil and the milk. Incorporate flour mixed with baking powder and cocoa alternating with the 6 tablespoons of hot coffee. Mix with a spatula until smooth.
Pour the mixture into a heart shape (22 cm) lined on the bottom with baking paper and put in the preheated oven at 175 degrees for 30 minutes.
Remove from the oven, let it cool a bit then remove from the pan and put on a grill to cool completely. After it has cooled, cut the top in half.
ready fruit jelly: thawed fruits (no baths if they are not completely thawed) put them in a bowl on the fire with the 2 tablespoons of sugar. Stir and simmer for 3-4 minutes. Add the 2 tablespoons of starch and mix until it thickens.
Remove from the heat, leave it for a few minutes until it is not hot, then grease the first sheet with all the jelly and let it cool until we mix the whipped cream.
Mix the whipped cream with the mixer first on the low stage and then on the highest stage, until we obtain the desired consistency.
If the jelly has cooled in the meantime, put whipped cream over the jelly, level it and place the second sheet on the counter.
(if you want you can syrup the second countertop with fruit juice, I preferred without syrup because the countertop is quite wet)
Put chocolate and liquid cream in a bowl and melt on a steam bath. Stir until the chocolate melts.
Then pour the icing over the whipped cream and level, letting it flow on the edges.
Garnish with some frozen fruit on top.
Refrigerate for at least an hour before serving.
Almond and strawberry cake
A special snack for any day.
- Ascen Jiménez
- Kitchen: modern
- Recipe type: picnic
- Portions: 12
- Preparation time: 10M
- Cooking time: 30M
- Total time: 40M
- 100 g of almonds with skin
- 80 g sugar and two more tablespoons for the surface
- 80 g butter in pieces
- 100 g of flour
- 2 eggs
- 30g milk
- 8 g Royal type baking yeast
- About 150 g of strawberries
We put the almonds in the glass and program 5 seconds, speed 10. We take it out and reserve it.
We put the sugar in the glass and program 5 seconds, speed 10. We lower with the spatula what is left on the walls of the glass.
Add the butter and program 15 seconds, speed 5.
Add the ground almonds, flour and eggs. programmer 15 seconds, speed 4.
Now we add the milk and yeast by appointment 10 seconds, speed 3.
We put the dough in a crown mold or in a normal mold not too big, greased and previously floured.
Cut a few strawberry slices and distribute these slices on the surface of the cake.
Sprinkle the two tablespoons of sugar over the entire surface.
Bake at 180º (preheated oven) for about 30 minutes or until golden.
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Full way to article: Thermorecetas »General» Almond and strawberry cake
1. Draw 3 circles (˜ 28 cm) on the baking paper, turn the paper upside down and place it on the trays.
2. Melt the chocolate over low heat and incorporate the walnut mixture.
3. Place the composition on the prepared baking paper, in the form of circles.
4. Refrigerate the countertops for about 2 hours.
5. Soften the gelatin. Peel the strawberries and cut into 2/3 cubes.
6. Mix the yogurt with the cheese, sugar, juice and grated lemon peel.
7. Dissolve the gelatin and incorporate it into the cream cheese. Whipped cream and whipped cream.
8. Include 2/3 of the amount of cream in the strawberry pieces.
9. Place a chocolate top on a plate and place 1/2 of the strawberry cream on top and the second top.
10. Continue with the rest of the strawberry cream and the last top.
11. The cream set aside is placed in the middle of the cake and refrigerated for about 2 hours.
12. Before serving, garnish the cake with the remaining strawberries and dust with sugar.
Cheesecake and strawberries
Grease the base of the baking tin (diameter 26 cm) and line it with baking paper. Preheat the oven.
The flour and baking powder are mixed in a mixing bowl. Add the rest of the ingredients then mix together with the mixer (with the beating paddles) at first briefly, at low speed, then at maximum speed for about 2 minutes until a smooth, homogeneous dough is obtained. Put the dough in the baking dish and level it. Put the baking tin in the oven and bake.
Electric oven 180 ° C
recipe.preparation.gas 160 ° C
Groove / Height: at the bottom
Baking time: 20 minutes
Peel off the edge of the baking dish and remove. Pour the top on a kitchen grill lined with baking paper and leave to cool.
Carefully peel off the baking paper. Place the top on a cake tray, grease with strawberry jam and surround with a cake ring or the edge of the baking tin (pre-cleaned).
Strawberries are washed, cleaned and cut into small cubes. The gelatin is softened according to the instructions on the package. Whip the whipped cream. Using a whisk, mix together the cheese, sugar, vanilla sugar, grated Finesse lemon peel and lemon juice. The gelatine dissolves according to the instructions on the package.
First mix 4 tablespoons of cream cheese in dissolved gelatin using a whisk. Then the gelatin is incorporated into the rest of the cream. When the cream starts to gel, incorporate the cream. And at the end, add the diced strawberries. The cream thus obtained is poured over the counter and leveled. Store for at least 3 hours in the refrigerator.
Brown the almonds in a fat-free Teflon pan and leave to cool on a plate. Strawberries are washed, cleaned and cut into quarters or sixes. Carefully unwind and remove the cake ring. Using a squeegee for the dough, spread the browned almonds on the edge of the cake. The strawberries are placed on top, decorative in the shape of a flower. Boil the strawberry jam for a short time and then grease the strawberries on the cake.
Brown the almonds in a Teflon-free, fat-free pan and leave to cool on a plate. Strawberries are washed, cleaned and cut into quarters or sixes. Carefully unwind and remove the cake ring. Using a squeegee for the dough, spread the browned almonds on the edge of the cake. The strawberries are placed on top, decorative in the shape of a flower. Boil the strawberry jam for a short time and then grease the strawberries on the cake.
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1. Preheat the oven to 200 Â ° C.
2. Beat eggs with 2 tablespoons of hot water and 120 g of sugar, add the two varieties of flour and ground almonds.
3. Place the composition in a greased cake tin (˜ 26 cm) and bake in the oven for about 30 minutes.
4. Remove and leave to cool on a grill.
5. Prepare a powder pudding, 60 g sugar and milk, according to the instructions on the package.
6. Clean, cut into cubes and incorporate 300 g of strawberries.
7. The worktop is cut on two levels and a cake ring is placed around the lower worktop.
8. Place the pudding on the counter and cover with the second counter.
9. Refrigerate for 2 hours.
10. Fry the almond flakes in a Teflon pan, without adding fat, until they start to smell.
11. Remove from the pan and allow to cool.
12. Cut the rest of the strawberries in half.
13. Beat the whipped cream and grease the cake with 2/3 of the amount of whipped cream.
14. The rest of the whipped cream is sprinkled in circles on the surface of the cake.
15. The cake is decorated with halves of strawberries and almond flakes.
Vegan cake with walnut top, cashew cream and berries
Valentin Vasile, personal trainer and nutrition expert, recommends a vegan cake that you can enjoy even when you are on a diet.
Top - bottom layer:
- 500g cashews
- 3/4 lemon juice
- a tablespoon of coconut butter
- 2 vanilla pods
Method of preparation:
Before we get to work, we hydrate the almonds, cashews and dates. They are put in a blender and mixed until a crunchy consistency is obtained, neither too coarse nor too creamy, slightly sticky, but due to the dates. The composition is placed in a round tray with removable walls, pressed well and placed in the freezer for 1-2 hours.
Meanwhile, prepare the cashew cheese - cashews are mixed in a blender with higher power, along with lemon juice, coconut butter and vanilla pods, until a fine cream is obtained. It is sweetened to taste with stevia or water in which the dates have been hydrated. Also, if the composition obtained is too consistent, add water to facilitate blending.
The cashew cheese is placed on the crunchy top of almonds and hazelnuts and covered in a layer of berries (raspberries, blueberries, strawberries, blackberries, sea buckthorn), according to your preferences. The cake is kept in the freezer, and removed with about a the hour before it is consumed.
From the specified ingredients, a cake of about 2 kg is obtained.
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Easter Recipes: Almond Cake
Oanapl participated in our contest with this delicious Easter recipe.
-for the dough: 200g butter, 200g sugar, 1 sachet of vanilla sugar, 4 eggs, 50g starch, 150g flour, ½ packet of baking powder
-for cream: 200g butter, a packet of pudding powder, ½ l milk, 1 sachet of vanilla sugar, 80g sugar
-for decoration: 2 tablespoons butter, 80g chopped almonds, 100g sugar, cherries or sour cherries
Method of preparation
For the dough, rub the butter with the vanilla sugar, sugar and eggs, add one by one. Mix the flour with the starch and baking powder and sift it over the butter cream. Pour the dough into a round pan with a hole in the middle and place the tray in the preheated oven for 50 minutes, then take it out and let it cool on a grill. After it cools, cut it into 3 parts, wide.
For the cream, prepare the pudding as it says on the envelope, using milk, vanilla sugar and sugar. Then let it cool, stirring from time to time so that the pudding does not catch the crust. Beat the butter and mix it with the pudding.
For the decoration, melt the butter in a pan, add the sugar and let it caramelize, then put the chopped almonds. Grease an aluminum foil with oil and remove the caramelized mixture. Let it cool and then grind it.
To assemble the cake, put the first top on a plate, syrup it with a little lemon water, and add 1/3 of the cream. Put the second countertop, syrup it and cover it with half of the remaining cream, then put the 3rd countertop, the one with the round side. Cover the whole crown with cream (keeping a little for garnish) and sprinkle with caramelized and chopped almonds.
From the preserved cream you make, with the pos, small popcorn over which you place the fruits. Put the cake in the cold for a few hours.
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