Tag: Cake

Chocolate and strawberry cake: the recipes – Italian Cuisine

Chocolate and strawberry cake: the recipes


It remains only to choose if you prefer the classic one, the glutenfree one, the vegan one or the one for which the oven is not needed. Find out how to prepare them

Strawberry lovers are divided into two large factions: strawberries and cream or strawberries and chocolate. If for you the only conceivable couple is the one with the food of the gods, try the chocolate and strawberry cake in all its variant. Obviously the only purpose is that of research, to investigate what is the best way to enjoy this combination. Or did you think it was a simple sin of gluttony?

Chocolate and strawberry cake: the basic version

To prepare a very classic version of this delicious dessert, prepare a cocoa sponge cake and fill it with a chocolate cream and fresh strawberries. Alternatively, for a variant with a slightly lighter taste, try also the soft cocoa cake with strawberry cream: it will not disappoint you.

Vegan, why not

There vegan chocolate and strawberry cake must be tried at least once in a lifetime. Sift in a 200g bowl of flour with 30 g of cocoa. Also add 120 g of sugar, a pinch of salt and a teaspoon of baking soda. In another container, mix 80 ml of oil with 250 ml of water and a spoonful of apple cider vinegar. Pour the liquids into the bowl with the dry ingredients and mix with a whisk, just enough to mix all the ingredients.
Grease a baking tray, pour the dough into it and bake the cake at 180 degrees (oven already hot) for about 20-25 minutes. Let it cool before turning it out and cutting it in half.
In the meantime, prepare the filling: whisk 250 g of vegetable cream and sweeten it with two very ripe bananas crushed. Also add some fresh strawberries cut into cubes and about 50 g of chopped chocolate.

Gluten-free chocolate and strawberry cake

Melt 125 g of chocolate with 80 g of butter and let it cool slightly. Meanwhile, mix 60 g of in a bowl rice flour, 60 g of gluten-free cake flour, 65 g of sugar and half a sachet of baking powder suitable for coeliacs. Also add two eggs and start mixing the ingredients together, before starting to gradually incorporate the melted chocolate dough. Pour the cake into a well-greased cake tin and finally distribute 250 g of fresh strawberries on the surface. Cook for about 30 minutes at 180 degrees in a preheated oven.

A cake without turning on the oven

To prepare one chocolate and strawberry cake without baking you can take advantage of the cheesecake principle, or one butter and biscuit base.
Blend about 300 g of chocolate chip cookies with 100 g of melted butter. Spread the mixture on a baking sheet and put the cake shell to harden in the fridge while preparing the filling.
To fill the cake prepare one ganache bringing 180 g of cream to a boil. Then pour the hot cream over 250 g of chopped chocolate and stir until all the chocolate has melted. Let it cool down for a few minutes, fill the base of the cake with the ganache and finish with many fresh strawberries sliced. Leave to rest in the fridge for three hours before serving.

Orange cake with Greek yogurt – Italian Cuisine

Orange pie with Greek yogurt


Without butter, but with excellent yogurt, juice and orange zest. Very fragrant and soft: here is the recipe of the Greek restaurant. Vasiliki Kouzina from Milan

There portokalopita, orange cake, is a traditional dessert from the Peloponnese, in Greece, usually prepared for weddings. Simple to make, it has no butter, but Greek oil and yogurt, which gives it a soft consistency. "I always remember the phrase that my mom said:" You have to let it melt in your mouth "," recalls Vasiliki, owner of the Greek restaurant Vasiliki Kouzina in Milan. The orange pie of his childhood was traditionally prepared with dried phyllo dough, blended in the mixer and made into a flour. But it can be replaced with semolina flour.

Recipe

Ingredients for 4 people

250 g Greek yogurt
250 g caster sugar
225 g sunflower oil
230 g fresh orange juice orange zest
4 eggs
500 g re-milled semolina
30 g baking powder for powdered sugar
mint leaves

Method

First, combine all the liquid ingredients in a large bowl: Greek yogurt, sunflower oil, eggs, fresh orange juice and grate the zest of two oranges then with a whisk mix the mixture well.

At this point add the powders: sugar, semolina and baking powder. With a whisk, beat the mixture to make it smooth and homogeneous, free of lumps. Butter a 24-26 cm diameter cake tin and bake the cake at 165 degrees for 20 minutes.

Before enjoying it, sprinkle with icing sugar and garnish with a few mint leaves.

Incoming search terms:

Fruitless yeast cake, the recipe of Aunt Anna – Italian Cuisine

Fruitless yeast cake, the recipe of Aunt Anna


How to make a cake without yeast with fruit such as peaches, pineapples or strawberries to be covered with sweet tufts of cream

I found the recipe for fruitless yeast cake, written in pencil and discolored, on a slip of paper inside the telephone diary that belonged to Aunt Anna. I immediately remembered our holidays in Croatia when, his guests, on arrival he greeted us with his delicious cake on the table. She he proposed it with peaches, but it can also be done with other fruit such as pineapple or strawberries. I propose your recipe, just like she did, but be careful: after the first slice it is impossible to stop!

The recipe for fruitless yeast cake

Cake ingredients:

6 eggs, 180 g of icing sugar, 120 g of sifted flour, 20 g of diluted butter, juice and grated peel of 1 untreated lemon, a pinch of salt

Peach cream ingredients: 3oo ml of milk, 6 tablespoons of sugar, 3 tablespoons of flour (or starch), 4 large peaches (or 5/6 if small)

Method

Separate the egg yolks from the egg white, put them in a bowl with the sugar and, with a whisk, work them so that they become swollen and spongy. Add the grated peel and lemon juice to the mixture. Beat the egg whites until stiff stiff and keep them aside. Add a pinch of salt to the bowl. Gently pour by mixing the sifted flour and the egg whites in several stages from bottom to top. Bake a buttered cake pan in a preheated oven at 200 degrees (if ventilated at 180/190) for about 40 minutes. Check the cooking with a toothpick and allow to cool.

For the peach cream

Warm the milk and take a little to melt the flour. Blend 3 peaches with the sugar (leave 1 or 2 aside for the garnish), add them to the milk and cook them gently for 5 minutes. Remove them from the heat and add the melted flour and continue cooking for 10 minutes on low heat or alternatively in a bain-marie for 15 minutes. Add the previously melted and cooled butter.

Cut the cake in half and fill with the peach cream, cover it with the peach cream, decorate with the peaches in thin slices. Finally, if you like, add tufts of whipped cream.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close