Tag: Cake

Recipe Soft cake with kiwi and strawberries – Italian Cuisine

Ingredients

135 g flour
135 g caster sugar
65 g butter
18 pcs strawberries
4 pcs kiwi fruit
3 pcs eggs
half a jar of natural yogurt
half sachet of baking powder for cakes
icing sugar

Duration: 1 h 15 min

Level: Easy

Dose: 6-8

Melt the butter for the soft kiwi and strawberry cake recipe. Whisk the eggs with the granulated sugar, then mix in the flour mixed with the yeast, a little at a time, alternating it with the melted butter and yogurt. Slice 2 peeled kiwis and 10 strawberries and mix into the mixture. Place a cake ring (ø 18 cm) on a baking sheet lined with baking paper. Pour the mixture into the fruit and bake at 180 ° C for 30 minutes. Take the cake out of the oven, let it cool and garnish it with the remaining kiwis and strawberries. Complete with icing sugar.

Coconut cake – coconut cake recipe – Italian Cuisine

Whisk the eggs with the sugar until they become light and fluffy.
Then add, flush while continuing to whisk, first the oil and then the coconut milk.

Also incorporate sifted flour and baking powder, and finally add the coconut flour and salt.

Pour the mixture into the mold lined with parchment paper and cook at 170 ° C for about 40 minutes in a preheated ventilated oven.

Once ready, sprinkle with a little coconut flour, then let the coconut cake cool completely before serving.

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Recipe Raspberry frozen cake – Italian Cuisine

Ingredients

800 g raspberries
550 g fresh cream
460 g condensed milk
2 g edible gelatine in sheets
soft ladyfingers

Duration: 5 h 40 min

Level: Easy

Dose: 8 people

For the recipe of frozen raspberry cake, Put the gelatine in cold water. Heat 50 g of cream without boiling it and melt the squeezed jelly. Let it cool down. Whisk 500 g of raspberries and sieve them to remove the seeds. Whip up 500 g of cream so that it is not too firm. Mix the cream and jelly mixture with a small portion of raspberry past, then combine it with the rest of the past; add the condensed milk and, finally, the whipped cream. Cover the bottom of a hinged cake pan (diam 22 h 6 cm) with the ladyfingers, cutting them to fit all the spaces. Pour over the mixture, to the edge, and level it with a spatula. Place to rest in the freezer for at least 5 hours. Serve the cake decorating with the remaining raspberries and other fruit to taste.