How to Make Strawberry Whipped Cream Easy Recipe
Really good homemade whipped strawberry cream! I used this to frost cupcakes and it tastes and feels exactly like the ones in professional bakeries.
Strawberry cream recipe:
3/4 Cup (200 g) Whipping cream 35% fat
1/2 Cup (100 g) Strawberry Puree
2 1/2 Tbsp (30 g) Granulated sugar
4 tsp (10 g) Corn starch
2 tsp (10 g) Lemon juice
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Strawberry Cake. White Chocolate Whipped Cream
Hi there! This week recipe is a simple yet delicious strawberry cake with white chocolate whipped cream. You can find the ingredients below (for 14cm final cake)
For the sponge cake (16cm round pan)
2 eggs
55g sugar
1 tsp vanilla extract
50g cake flour
15g butter and 15g milk, keep warm
White chocolate whipped cream
90g white chocolate (couverture chocolate)
300ml heavy cream
15g powdered sugar
1 tbsp Kirsch (optional but it makes the cream much better)
Sugar syrup
50ml warm water
15g sugar
15ml Kirsch (optional)
mix to dissolve sugar and let it cool down completely before using
Strawberries about 400g
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Eggless Chocolate Strawberry Cake Recipe | अंडे के बिना चॉकलेट स्ट्रॉबेरी केक | Chef Sanjyot Keer
Full written recipe for Chocolate Strawberry Cake
Prep time: 15-20 minutes
Cooking time: 45-50 minutes
Serves: 6-7 people
Ingredients:
Sponge
BUTTER | मक्खन 100 GRAMS (SOFT)
CASTOR SUGAR | कैस्टर शुगर 15 GRAMS
CONDENSED MILK | कंडेंस्ड मिल्क 200 GRAMS
VANILLA ESSENCE | वैनिला एसेंस 5 ML
MILK | दूध 100 ML
CURD | दही 55 GRAMS
VINEGAR | सिरका 1/2 TSP
REFINED FLOUR | मैदा 100 GRAMS
COCOA POWDER | कोको पाउडर 30 GRAMS
BAKING SODA | बेकिंग सोडा 1 TSP
Method:
To make the chocolate sponge, add the butter & castor sugar into a large bowl & whisk them both until the butter turns pale in colour & gets fluffy.
Further add the condensed milk & vanilla essence, whisk well to incorporate the condensed milk with the butter, once the condensed milk gets incorporated, add the milk & mix it well.
Then in a separate bowl mix the curd & vinegar together then add the curd into the batter & mix well using a whisk, your wet ingredients are ready.
Place a sieve over the bowl & add the refined flour, cocoa powder & baking soda into the sieve, sieve all the dry ingredients into the wet ingredients, make sure you sieve the lumps of cocoa powder that remain in the sieve.
Mix the dry ingredients well with the wet ingredients until no dry flour remains, make sure that you don’t overmix the batter.
Your batter for cake sponge is ready, pour the batter into a 7-inch parchment paper lined baking tin & bake in a 170 C oven for 30 minutes.
While the sponge is baking you can continue to make the further components of the cake.
Ganache
DARK CHOCOLATE COMPOUND | डार्क चॉकलेट कमपाउंड 200 GRAMS (CHOPPED)
FRESH CREAM | फ्रेश क्रीम 100 GRAMS
Method:
Set a heatproof bowl over a stock pot with boiling water, then add the chopped chocolate along with the fresh cream, whisk contiguously until all the chocolate melts.
Once the chocolate melts, remove the heatproof bowl from the stock pot, cover it with a cling & poke holes into it.
Place the ganache in the fridge for 30 minutes for it to set after which your ganache will be ready to be used.
For layering
STRAWBERRY | स्ट्रॉबेरी 300 GRAMS (CHOPPED)
POWDERED SUGAR | पीसी हुई शक्कर 2 TBSP
SUGAR | शक्कर 1/4 CUP
BOILING WATER | उबलता हुआ पानी 1/2 CUP
Method:
Add all the chopped strawberries into a bowl & add the powdered sugar, mix well & set it aside, your chopped strawberries for layering are ready.
To make the sugar water, add the sugar into a bowl then add boiling water into it, mix well until all the sugar dissolves then cool it down completely, you sugar water is ready.
Topping
NUTELLA | न्यूटेला 100-150 GRAMS
STRAWBERRY | स्ट्रॉबेरी (HALVED)
Method:
Once baked, remove the tin from the oven, to check if the sponge has baked correctly, insert a toothpick in the centre of the sponge, it should come out clean.
Let the sponge cool down in the tin for 10 minutes, then invert it onto a wire rack & peel off the parchment paper, then cover the sponge with a damp cloth & cool it down completely.
Once cooled cut the sponge into 3 equal layers using a serrated knife, your cake is now ready to be layered.
Spread a dash of the ganache on a large plate or a cake stand & place the bottom layer of the sponge on it & brush the sugar water on the surface of the sponge, this will help the sponge to remain the moist & soft.
Then spread an even layer of the ganache on the sponge & then spread half amount of the chopped strawberries.
Then place the second layer of the sponge over the strawberries & repeat the process of layering.
Once you have applied one more layer of the sugar water, ganache & chopped strawberries, place the third layer of the sponge.
Then apply the remaining sugar syrup from the strawberries on the top layer then brush the remaining amount of sugar water.
Further pour the nutella & spread it evenly, you can also decorate it in swirls like how I did.
Then use the halved strawberries to decorate the cake, you can also decorate the cake as per your preference & liking.
Your chocolate strawberry cake is ready, set in the fridge for at least an hour before cutting it.
#YFL #SanjyotKeer #strawberrycake
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딸기주머니 케이크 촉촉한 제누아즈 쫀쫀한 생크림 믿고 만들어요/Strawberry Cake, Moist genoise, Stable whipped cream
조꽁드의 베이킹 클래스 바로가기 :
* 더 자세한 설명은 자막을 켜 주세요.
안녕하세요 조꽁드 입니다. ^^
봄을 기다리는 마음으로 딸기 생크림 케이크를 오랜만에 만들어 보았습니다.
기본 제누아즈에 노른자 비율을 높여 방법은 심플하지만 더 촉촉하게 만들었어요.
제누아즈는 1호 사이즈에 약 6cm 높이로 1.5cm 두께의 시트가 4장 나와요.
마스카포네를 추가하여 더욱 고소하고 설탕 대신 슈가파우더을 넣어 좀 더 쫀쫀해진 생크림을 얹어 보았습니다.
아이싱 크림에 힘이 있어 샌딩 할 때 딸기를 잘 잡아주고 쉽게 무너지지 않아요.
둥글둥글한 주머니 모양으로 아이싱을하고 딸기를 올려 딸기가 가득 들어 있는 주머니 모양입니다.
귀여운 디자인이 딸기 케이크라는 이미지와 잘 어울리는것 같네요.
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♥︎ 조꽁드 Joconde’s Baking ♥︎
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이메일: Joconde.hur@gmail.com
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재료
♥︎ 제누아즈 (1호 사이즈 지름 15cm)
박력분 90
달걀 노른자 4
달걀흰자 88g
슈가파우더 95g
물엿 8g
버터 28g
우유 33g
♥︎ 아이싱용 생크림
생크림 400g
마스카포네 치즈 100g
슈가파우더 45g
♥︎ 데코용 생크림
생크림 100g
마스카포네 치즈 25g
슈가파우더 10g
* 데코용 생크림은 처음부터 아이싱용 크림과 한꺼번에 만들어 사용해도 상관없습니다.
저는 마지막에 새로 만드는것이 좀더 안정적인것 같아서 이렇게 했습니다.
♥︎ 도구
126번 장미 깍지
3번 원형깍지
핑크 식용색소 약간
* Please turn on subtitles for more details.
Hi, I am Joconde. ^^
Waiting for spring, I made a strawberry whipped cream cake.
By increasing the ratio of the yolk to the basic Genoise,I madeit moister.
Gnoise comes out about 6cm high and you can get 4 cake sheets 1.5cm thick.
I added mascarpone cheese to make whipped cream taste milkier. Instead of sugar, I put icing sugar that helps whipped cream stable so cream holds strawberries well.
Icing it in a sphere shape and putting strawberries on it, it looks like a sack full of strawberries.
This cute design goes well with strawberry cake.
Ingredients
♥︎ Genoise (15cm/6inch)
90 cake flour
4 egg yolks
88g egg whites
95g sugar
8g corn syrup
28g butter
33g milk
♥︎ whipped cream for icing
400g heavy cream
100g mascarpone cheese
45g icing sugar
♥︎ whipped cream for Deco
100g heavy cream
25g mascarpone cheese
10g icing sugar
*It is okay to make whipped cream for icing and for decorating together.
But I just believe, it seems more stable to make a whipped cream again for decoration.
♥︎ tools
No.126 rose piping tip
No.3 round piping tip
A little pink food coloring
Chocolate Strawberry Cream Cheese Mousse Cake
If you love chocolate and strawberry combination you should definitely try this easy recipe for Chocolate Strawberry Cream Cheese Mousse Cake. The cake consists of a rich, dense and decadent fudgy chocolate cake at the bottom topped with fresh strawberries and then baked together, all covered in strawberry cream cheese mousse. This cake is simply bursting with strawberry flavor, the smooth texture of the mousse goes perfectly with the texture of the cake and is really refreshing and summery.
#chocolatestrawberrymoussecake
Chapters:
0:00 - Intro
0:48 - Preparing flourless chocolate cake
3:03 - Topping the cake with fresh strawberries
3:24 - Baking time
3:27 - Preparing strawberry sauce
4:15 - Preparing gelatin powder
4:45 - Preparing strawberry cream cheese mousse
6:52 - Decorating the cake
7:38 - Enjoying the cake
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Chocolate Cake
1/2 cup (110g) butter
5 oz (150g) semisweet chocolate
3 eggs
1/2 cup (100g) sugar
1 tsp (5g) vanilla extract
1/4 tsp (1g) salt
1/3 cup (40g) flour
4 oz (120g) fresh strawberry quarters
Strawberry Cream Cheese Mousse
Strawberry sauce
9 oz (250g) fresh or frozen strawberries
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
For mousse
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) water
9 oz (250g) cream cheese
1/4 cup (30g) powdered sugar
1 cup (240ml) whipping cream
For decoration
fresh strawberry halves
chocolate swirls
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Easy and Quick Strawberry Chocolate Cake. Eggless Recipe.
Recipe 2 in my #StrawberrySeries is a spin on my chocolate lazy cake! You can replace the strawberries with any kind of berries!
Hope you enjoy this recipe :)
Flour 1cup
Powdered sugar 1 cup
Cocoa powder 3tbsp
Salt pinch
Baking soda 1/2tsp
Baking powder 1tsp
Oil 1/2cup
Milk 1cup
Chocolate chunks 1/2 cup
Strawberry, sliced 75g