Tag: Cake

Very easy strawberry ice cream cake without ice cream maker – Italian Cuisine

Maria Donati's strawberry ice cream cake recipe: easy to prepare without an ice cream maker, sweet and naturally colored

With the arrival of the beautiful season the desire for sweet can only be satisfied with a nice one ice cream fresh. And if you want to prepare a cake without turning on the oven, this recipe is certainly the right one: here is the strawberry ice cream cake ours Maria Donati, teacher at the pastry courses of The Italian Cuisine School.

The ice cream cake is easy to prepare and does not require the use of an ice cream maker. The ingredients of the recipe guarantee a balance of flavors perfect and a natural sweetness, without added sugar, while the color pink is obtained simply from fruit, no artificial coloring. The cake also includes two layers of ladyfingers (or sponge cake), but there will be no need to soak them, as they will soften in contact with the ice cream.

As an alternative to strawberries you can also try other types of seasonal fruit, such as le apricots or the peaches. Watch the video to discover the preparation of the ice cream cake and many other tips not to be missed.

The recipe for strawberry ice cream cake

To prepare the ice cream cake, use a cake mold suitable for the freezer or a glass bowl covered with plastic wrap, to facilitate serving.

Ingredients

500 g Strawberries (300 g for preparation and 200 g for decoration)
250 g fresh cream
170 g Condensed milk
100 g Greek yogurt
2 g Fish glue (1 sheet)
Savoiardi to taste

Method

First, rehydrate the gelatin sheet in cold water. Meanwhile, cut 300 g of strawberries, blend them with a mixer or mash them with a fork for a coarser result.

Remove the jelly from the water and squeeze it. Place it in a bowl, add a few tablespoons of strawberry puree and quickly melt it in the microwave (alternatively, heat the puree in a small saucepan over low heat, then add the gelatin to dissolve it). Add again to the rest of the puree together with the Greek yogurt, condensed milk and mix with a kitchen whisk.

Whip the cream and incorporate it into the mixture using the spatula with gentle movements, from the center outwards and from the bottom upwards. You can taste the mixture and decide, depending on your taste, whether or not to add sugar or honey to give sweetness.

Pour part of the mixture into the bowl and cover the surface with some ladyfingers, cover with other mixture and complete with the last layer of ladyfingers. Cover with plastic wrap and put in the freezer for about 2-3 hours.

Turn the cake upside down on a serving plate with the help of plastic wrap, which will allow you to easily peel it off. Before consuming the cake, leave it to rest in the refrigerator for about an hour and decorate it as desired with fresh fruit before serving.

Recipe Stelvio cheese cake, honey and pine nuts – Italian Cuisine

Ingredients

500 g Stelvio Dop
250 g milk
230 g 1 puff pastry disc spread
30 g toasted hazelnuts
30 g toasted pine nuts
30 g flour
2 yolks
butter
honey
salt
pepper

Duration: 4 h 30 min

Level: Middle

Dose: 6 people

Cut cut the Stelvio into small pieces and soak in milk for 1 hour, then transfer everything to a saucepan, add the flour, salt and pepper and cook stirring until the cheese has melted, for about 5 minutes. Turn off and add 1 egg yolk, stirring vigorously with a whisk.
Pour the mixture in a ring mold (ø 20 cm) buttered on the edge and lined on the bottom with food foil. Let cool to room temperature; then put in the refrigerator for at least 3 hours.
Cutlery a ring mold (ø 20 cm) in the center of the puff pastry disk and press it lightly, to trace a disk on the dough. Then fold the edge towards the disc, creating a sort of crown, as seen in the photos below.
Brush edge and center with 1 egg yolk beaten with a drop of water and pierce the pasta. Bake it at 200 ° C for 5-6 minutes, lower it to 180 ° C and cook for another 12-13 minutes. Remove from the oven and let cool.
Take away the ring of the mold and place the sheet, on the contrary, on top of the cheesecake. Turn everything together so that the cake is inside the puff pastry crown. Remove the base of the mold.
bake the cake at 60 ° C for 10 minutes, to slightly heat the puff pastry and soften the cheese. Serve with honey, hazelnuts and toasted pine nuts and, if desired, mixed sprouts.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/recipe-stelvio-cheese-cake-honey-and-pine-nuts-italian-cuisine html

Recipe Soft coconut and pineapple cake – Italian Cuisine

Ingredients

350 g clean sliced pineapple
200 g yogurt
200 g fresh whipped cream
150 g butter
150 g 00 flour
145 g sugar
35 g coconut flour
4 g baking powder
coconut flakes
lime
salt

Duration: 1 h 40 min

Level: Middle

Dose: 6-8 people

FOR ANANAS
Cut three slices of pineapple and teneteleda part. Cut the rest of the fruit into small pieces; cook them in a saucepan with the juice of 1 lime and 25 g of sugar for about 20 minutes or until the released water has dried. Let it cool down.

FOR THE MIXTURE
Whip, with the immersion whips, the butter with 120 g of sugar and a pinch of salt, until it becomes frothy. Incorporate the eggs, one at a time, still continuing to whip. Mixing with a spatula then add the coconut flour and, at the end, the flour 00 sifted with the yeast.
lined a plum cake mold (about 26.5 × 9 cm) with parchment paper, place the three slices of pineapple on the bottom. Add half of the cooked pineapple to the dough and pour it into the mold.
bake at 180 ° C for about 40 minutes. Then turn out the cake; once cold, serve with the remaining pineapple, coconut flakes and with and with the cream mixed with yogurt.