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Strawberry garden cake

Strawberry garden cake

The Strawberry Garden Cake Montersino is the dessert that I decided to prepare this year on the occasion of my mother's birthday. This year I wanted to surprise her with something really special, and a "designer" cake seemed to me an excellent idea;) Strawberry garden cake it is elaborate, but it is not difficult. The only difficulty may be in finding glucose (or dextrose), which you can find in sweet shops and which cannot be omitted, as it serves as a thickener and to avoid crystallization in the freezer. My advice is to prepare the sponge cake and the meringue (but also all the strawberry mousse) the night before, so then you just have to make the yogurt gelée and bathe it with limoncello and dedicate yourself to assemble the cake calmly;) For convenience and clarity I first wrote the procedures of the individual preparations and then I described how to assemble the cake step step, also writing when to start making the various preparations. I also made some changes to the quantities of the ingredients because they seemed disproportionate to the size of the mold I used, however, if you want to strictly follow the doses of Montersino I glue those too;) I am very satisfied with the success of this cake and for you it could be an idea for the dessert to prepare this Sunday for Mother's Day, I leave you to my recipe and I wish you a good day :)

Method

How to make strawberry garden cake

Prepare the sponge cake:

Whip eggs and sugar for at least 20-30 minutes, then add the grated lemon peel.

When they are completely whipped, start adding the sifted flours together with the yeast, continuing to whip.

Once you have a very homogeneous and dense mixture, pour it into a mold lined with parchment paper, level and cook for about 30 minutes in a static oven preheated to 180 ° C.
Remove from the oven and let cool.

Prepare the Italian meringue:

Melt the water with 200 g of sugar in a saucepan over medium heat and bring to a boil.

In the meantime, start whipping the egg whites, when they begin to be frothy, add the remaining 30 g of sugar and continue to whisk until stiff peaks are firm.

When the sugar syrup reaches 121 ° C (use a cake thermometer) or has been boiling for 2 minutes. Start adding it flush into the bowl with the egg whites, always continuing to whip.

You will have to continue working with the whisk until the bowl, externally, is cold again: then the Italian meringue will be ready.

Prepare the strawberry mousse:

Soften the isinglass in cold water for about 10 minutes.
Blend the clean strawberries, then heat a part of the puree to dissolve the gently squeezed isinglass in it.

When the gelatine is completely dissolved, add the remaining puree.

Whip the cream, add the meringue, then start adding the puree little by little, working gently until you get a homogeneous mixture. Keep the strawberry mousse in the fridge.

Prepare the yogurt jelly:

Soften the isinglass in cold water for about ten minutes.

Heat half of the yogurt in a saucepan, then gently squeeze the isinglass, add it to the yogurt and stir over low heat until completely dissolved.

Also add the sugar, the remaining yogurt, glucose and lemon juice, melting over low heat, stirring constantly.
Once ready, let it cool down, so you can keep it in the fridge for a few minutes if necessary, but be careful not to let it get too thick.

Prepare the syrup:

Dissolve the water and sugar on the heat: when the sugar is completely dissolved, turn off the heat, add the limoncello and mix.

Assemble the strawberry garden cake:

[First prepare the sponge cake, which you will need towards the end, but it must be very cold (you must have baked it for at least 2 hours).]

[Prepare the Italian meringue.]

Wash the strawberries (the 200 g), keep 1/3 aside for the final decoration and cut the remaining 150 g into slices about 1 cm thick.

Generously grease a 24 cm cake ring and line a cake tray with acetate.
Place the circle in the center of the tray, then arrange the strawberry slices in the circle creating a design of your choice. Put in the freezer for at least 15 minutes, so that the strawberries freeze and stick slightly to the bottom.

[Prepare the yogurt jelly and let it cool for a few minutes]

Take the tray back and, carefully, pour the yogurt gelée over the strawberries. Trying not to spill it or spill it, put everything back in the freezer for at least 15-30 minutes.

[Prepare the strawberry mousse: whip the cream, prepare the strawberry puree and mix everything with the meringue.]

Take the tray from the freezer, put half of the mousse in the piping bag (in this way you will do a cleaner job) and, using a large and smooth spout, cover the yogurt gelée with the mousse, then put it back in the freezer for at least 15- 30 minutes.

[Prepare the wet.]

Cut the now cold sponge cake into 2 layers. Take the cake from the freezer, wet the first disc of sponge cake and place it on top of the mousse.

Then add the second layer of mousse and put it back in the freezer for 15 minutes.

Take back the tray, wet the second disc of sponge cake and close your cake.
Put back in the freezer for at least 4 hours.

Take the cake again, cover the layer of sponge cake with a serving dish and gently turn it over on the tray to take. Remove the tray from the side (therefore without lifting it) and then the circle.

Decorate the strawberry garden cake to taste with the remaining strawberries and chopped pistachios, then keep it in the fridge for 1 hour before serving.


Sweets Recipes: 1001 Sweets and Cakes Recipes



If you can't resist the "reds", the recipe for Strawberry Mimosa Cake will become one of your favorites.

Red and juicy, the strawberries they are among the most discussed fruits. Those who love them and those who never buy them because finding good strawberries is a very difficult undertaking. Surely, unless you have a strawberry cultivation in the garden, when buying it you need to pay attention to some data. Check for bruises, green or white spots, and firm. You will have a better chance of finding them good.

Strawberry Mimosa Cake it is a recipe that lends itself to many modifications. I use Nemi's strawberries and also put them between the layers of sponge cake and serve it accompanied by fresh fruit cut into cubes. delicious!

Remember to let me know how you came up with the Strawberry Mimosa Cake leaving a comment at the bottom or sharing the photo with me on the Dolci Ricette Facebook page

THIS RECIPE IS
INGREDIANTS

for the sponge cake
- 10 Eggs
- 200 gr. Sugar
- 1 pinch Salt
- 200 gr. flour
- 50 gr. Potato starch

for the Cream
- 200 ml. Milk
- 20 gr. Corn flour
- 50 gr. Sugar
- 250 gr. Whipping cream
- 100 gr. White chocolate

for the Bagna
- 1 glass Strawberry Syrup
- 3 Orange juice
- Water to taste

HOW TO PREPARE the Strawberry Mimosa Cake
  1. Make the sponge cake and pour the mixture into two 22 cm pans.
  2. Bake at 180 & # 176 for 30 minutes.
  3. Remove the sponge cakes and let them cool on baking paper.
  4. Make the cream.
  5. Dissolve the cornstarch and sugar in a pan with cold milk.
  6. Let it thicken over low heat.
  7. Whip the cream.
  8. add the cream to the cooled milk mixture.
  9. Melt the white chocolate in a water bath in a saucepan.
  10. Pour in the syrup, orange juice and water in a bowl and mix.
  11. Remove the dark part of sponge cakes.
  12. Divide one of the two sponge cakes in three circles with a long knife.
  13. Cut the other sponge cake in slices of 1 cm.
  14. Cut the slices into strips and then cut them into cubes.
  15. Put on a sponge cake disc on a plate and moisten it with the syrup.
  16. Roll out a veil of melted white chocolate and smooth it out with a spoon.
  17. Spread the cream with milk.
  18. add another disc of sponge cake making sure to align it with the one below.
  19. Repeat the procedure of drafting the white chocolate and cream until the third disc is added.
  20. Spread the cubes of sponge cake on the cake covered with cream.
  21. Making them adhere well.
  22. Decorate with strawberries cut into wedges.
  23. Leave the cake in the refrigerator to cool and serve.
MY ADVICE
  • In place of the wet you can use milk or strawberry liqueur instead of syrup.
  • If you don't like white chocolate you can replace it with whipped cream.
VIDEO RECIPES of the Strawberry Mimosa Cake
Strawberry Mimosa Cake

Being a somewhat elaborate preparation, I thought I'd share this video-recipe with you in which you can follow all the steps for a perfect Mimosa Cake.

OTHER RECIPES for Strawberry Mimosa Cake
Mimosa Cake with Berries

If you want a variation of the Mimosa Cake with another type of fruit you can look at this recipe!

Mimosa cake

If you are a traditionalist here is our recipe to prepare the classic version of the Mimosa Cake!

Mimosa Cake with Peaches

The more you have, the more you put. Here is also the recipe for making a mimosa cake using peaches! To please everyone!


Strawberry Garden Cake - Recipes



Wandering around the cooking blogs I have seen this cake many times, I found it
hard to do, but she tempted me every time I saw her.
I inquired, I watched Luca Montersino's videos on youtube, then
I looked at Uncle Pietro's blog and two in the kitchen blog, and this got me
helped to challenge myself.
Which anniversary was good for making this cake?
Of course Mother's Day, because if it didn't turn out well, I'd be there
satisfied.
Uncle Pietro in his post says:
-I tell you immediately that it is a cake that gives satisfaction, because it contains some basics of pastry and because you can make it in stages, like the legendary setteveli .-
My next milestone: the legendary setteveli, maybe for my birthday.
I know the process is long, but if you follow it to the letter I wouldn't say difficult.
Thank you in advance if you follow my post.
I made the cake in three days.

INGREDIANTS
Montersino sponge cake mold diam. 26, I didn't square it

gr. 250 whole eggs
gr. 175 granulated sugar
gr. 150 flour 00 for sweets
gr. 50 potato starch
vanilla bean
salt

geele 'with yogurt
gr. 500 whole yogurt
gr. 210 granulated sugar
gr. 15 isinglass
lemon juice

Strawberry mousse
gr. 500 pure 'of strawberries
gr. 20 of isinglass
gr. 250 Italian meringue
gr. 500 whipped cream
gr. 40 sugar

Italian meringue
gr. 85 egg white
gr. 150 granulated sugar
30 g of water

for the wet
250 ml of water
gr. 150 sugar
a few strawberries

for decoration
3 strawberries
tortagel

I recommend that you prepare the sponge cake first, you can also freeze it and
take it out when you need it.
In a saucepan put the eggs with the sugar (photo 2), mix.
When it reaches 45 degrees turn off and remove from heat.
I don't have a thermometer, so I did a little by eye, feeling the heat
with your finger, a few minutes will have passed.

The important thing is to blend the dough for 10/15 minutes, it must become a lot
soft and frothy, it must take in a lot of air, because we will not put the yeast.

Sift the flour, starch and salt and slowly add to the mixture,
mixing from top to bottom.

Grease and flour the mold and put the dough in it without leveling and without
beat the mold, bake at 180 degrees for 20 minutes, without ever opening it
door, otherwise it collapses.

Let it cool and cut it in two the next day.

Put the egg whites with 30 grams of sugar taken from the total and start whipping them
at moderate speed,

in the meantime, in a saucepan, dissolve the remaining sugar with the water e
bring it to a temperature of 121 degrees, I let it boil for a moment and then I have
put out the fire.

I gradually added the melted sugar to the egg whites that are being whipped, finished
whip 3 more minutes and the Italian meringue is done.


Wash and clean the strawberries and blend them.


Take some strawberry puree and heat, here you will melt the gelatin
previously soaked in cold water.
When it is well melted, add to the strawberry puree.

whip the cream with the sugar and stir in the strawberry puree and meringue
Italian.


always mix gently.
Keep it in the fridge until ready to assemble the cake.

Heat a portion of yogurt

and dissolve the isinglass, already soaked in cold water, add a few drops
of lemon juice and sugar.

Put the water with the sugar and the strawberries in a saucepan and boil some
minutes, turn off and let cool.
The real recipe used to go with a bath with limoncello, I opted for one
non-alcoholic.

Grease the outer walls with butter the mold so that the film sticks
that will do us basic.


cut some strawberries into slices,


and place them on top of the film, without a pre-finished order.

cover them with yogurt jelly and put in the freezer for a few hours.

After the time has passed, take them out of the freezer and we are ready to finish the cake.

with the sac-a-poche put the strawberry mousse,

wet the disc of sponge cake with the strawberry syrup and place it on top
to the mousse, repeat this step, so we will have 2 layers of mousse and 2 of
sponge cake. We must finish with the sponge cake, 'cause when we turn upside down
the cake will become the base.
Put the cake in the freezer for a few hours.


Here it is, let's turn it around and now it's ready to be decorated.


We melt a sachet of gel cake with water and sugar according to theirs
instructions, when ready, dip the strawberries to decorate and spread
over the cake to get the glossy effect.
Keep it in the fridge and serve it so fresh, it's a light, fresh and
good.


Strawberry Garden Cake - Recipes


Hello everybody! I returned! I had a quick trip to the blog at Easter and then quit again. Today, however, I decided to take up my blog again, this escape space that I had granted myself and which was beginning to be a bit "tight". I don't know why, but I just didn't want to dedicate myself to this little creature of mine, I couldn't think of anything to write, I stared at the white screen of the iPad but, in my head, I had emptiness.
In all this time, however, I have not been with the stove off, quite the contrary.
I decided, however, to brush up on my blog in a big way, with the dessert I made yesterday, for Mother's Day. I was looking for a nice cake to celebrate the mothers of my family but I didn't want a sugar paste cake. So, looking in my culinary library, I was hit by a bout of "montersinite". These crises occur when a book by maestro Luca Montersino comes into your hands and you are immediately taken by the irrepressible desire to try your hand at the arduous task of reproducing his recipes, believing you are as good as he is. Well yes. this is a really bad disease.
Leafing through the book "Sins of gluttony", however, the choice fell on the "Strawberry Garden" cake, a delicious dessert consisting of sponge cake, strawberry mousse and yogurt gelè. It is a fresh and greedy delight but not heavy at all.
I slightly adapted the recipe by reducing the doses and bringing some very small changes and I am bringing it back to you just like that, according to my changes.
How about? Not a bad return, right?

INGREDIENTS FOR THE SPONGE CAKE (with this dose I used a 24 cm cake pan):
75g potato starch
75g flour 00
150g sugar
5 eggs
Half a teaspoon of vanilla extract (or a sachet of vanillin)
Limoncello (for dipping)

Separate the yolks from the whites and begin to beat the yolks with half the sugar until the mixture is light and fluffy.
Then whip the egg whites and when they begin to swell and turn white, add the sugar while continuing to whisk until they are shiny and firm.
Combine the two compounds, mixing gently.
Add starch and sifted flour and vanilla extract, stirring very gently so as not to dismantle the mixture.
Pour the mixture into the pan lined with parchment paper and bake in a preheated oven at 180 * for 40 minutes.

INGREDIENTS FOR YOGURT JELLY:
500g whole white yogurt
260g sugar
15g gelatin in sheets
Two teaspoons of lemon juice
Strawberries

Spread a tray with cling film and place a mold without the bottom on top (I used a rectangular ring).
Cut a few slices of strawberry, arrange them on the plastic wrap and put everything in the freezer for a few minutes.
Start preparing the gelè by melting the gelatin (previously soaked and squeezed) by heating it in a saucepan with 3-4 tablespoons of yogurt.
Add the sugar and lemon to the rest of the yogurt, mix and then add the yogurt in which you have dissolved the gelatin.
Mix all the ingredients well.
Take the mold out of the freezer and pour in the gelè making sure that the mold adheres well to the tray.
Put everything back in the freezer and let it harden (I let it rest for a couple of hours).

INGREDIENTS FOR THE STRAWBERRY MOUSSE:
300g strawberries
10g gelatin in sheets
250g cream for desserts
165g sugar
30g water
80g egg whites

Start preparing the Italian meringue by pouring the water into a saucepan and add half the sugar.
Put the saucepan on the stove and cook.
when the mixture begins to boil, start whipping the egg whites with the rest of the sugar.
When the mixture of water and sugar has reached the temperature of 121 *, pour it slowly over the egg whites. Begin to whip until the mixture is firm and swollen.
Blend the strawberries into a puree.
Dissolve the gelatin (after having soaked it in cold water and squeezed it) by heating it in a saucepan with 3-4 tablespoons of strawberry puree and add it to the rest of the puree.
Add the strawberry puree to the Italian meringue, stirring gently from bottom to top.
Whip the cream and add it to the previous mixture, always stirring gently.

For the composition of the cake, cut the sponge cake into two layers and cut each layer into strips.
Take the yogurt gelè from the freezer and spread it on a first layer of mousse. Arrange a layer of slices of sponge cake and sprinkle it with limoncello (or another dip of your choice).
Spread another layer of mousse and another layer of sponge cake soaked in the limoncello.
Let the cake rest in the freezer for about 5 hours (I prepared it the day before and let it rest in the freezer for the whole night).
Remove the cake from the freezer an hour before serving (if it's hot, put it in the fridge), turn it upside down on the plate, remove the ring and decorate as desired (I used sugar paste flowers)


Strawberry Garden Cake - Recipes

Ingr .: (for a mold of diam. 24 cm)
3 eggs
NS. 110 of 00 flour
NS. 70 of potato starch Harp
NS. 150 of granulated sugar
NS. 25 of toasted hazelnuts
NS. 65 of corn oil
juice of 1 lemon
1 teaspoon of Ar.pa baking powder
NS. 150 of strawberries

at will:
strawberry syrup

75 comments:

Fantastic Claudia. At least as unemployed you can dedicate yourself to making millions of recipes! hahaha

My friend how beautiful this cake and how good it will be, I love strawberries, for a breakfast or for a snack and snack is ideal ^ _ ^ a big kiss

I prefer to forget about the weather forecast I just saw and instead gaze at your super delicious cake. Sure that's how my smile comes back: D!
A big kiss, good we

with a cake the sun shines even where there is none !! ^ _ ^ kisses!

Beautiful. Given the forecast, at least the cakes and other desserts with strawberries bring me a bit of a good mood, hello, a big kiss! p.s. To Ge today I know that the sun gives us some of its presence, but it won't last long, I know.

hello Claudia, fantastic cake

I had seen this delight on Lory's blog and I also want to try it, it must be very good !! Very good Caludia and do not get discouraged I hope you will find a job soon. a huge kiss and good weekend

no comment on the weather :-( I console myself with this delicious strawberry cake :-) a hug, Ros

with this cake you have conquered me. marked and pinned!
big kiss dear

I'm making your cake, the ingredients are missing eggs)

Grazieeeeeeeeeeeeeeeeeeee :-) change made. smack

But how good this cake is. a nice big kiss !!

How wonderful!! Really good :-) kisses honey good weekend !!

I too have been unemployed for almost a year now !! and oh well! let's not think about it and think about the things that make us feel good! this delicious cake! if I weren't on a diet I would try it today! I have to wait for the first dinner at a friend's house so I can taste it without falling into the temptation to eat it all by myself in one day!

You cheer me up yes. Or maybe not, since I didn't eat it. I will miss you tonight. Too bad you don't pass. Ok, I'll organize something soon. The good time will come sooner or later, or not. Big kiss!

Organize .. organize. a beautiful pziza .. or whatever you like .. I'm there! smack my dear

I hope that soon, darling, things will be put in their place amnaggia. that periodaccio thank goodness that there is the kitchen that comes to our rescue and this cake is a real ntistress !! Kisses, Imma

Dear Claudia, cooking seems like a great way to keep busy and if those are the results. a wonderful cake, you made me want !!
Anyway, from tomorrow the weather should improve and the sky of Rome has already begun to lighten fortunately. Have a nice weekend.

It is true. a ray of sunshine is coming out right now. smack

honey with this wonderful cake you bring out the sun. a hug baby

Thanks to all. I embrace you one by one!

Sweetest Claudia, how right you are, it would really take a little sun to warm us up at least outside. here today there seems to be a respite, but the question is: will it last. mah!
Meanwhile, I congratulate you on this delicious cake! Lory is a guarantee even I had spotted that recipe, but you are no less! Very good and also beautiful photo!
I hug you tightly, strong starlet and I wish you a peaceful weekend! Kisses

Try replacing the word "unemployed" with "housewife" and you realize that there is little to be depressed about, you will work 24 hours a day. You bake these beautiful cakes that I pass by copying and pasting in my oven. Thanks Friend, the ray of sunshine has arrived !! Kisses.

Better unemployed goes .. ahaha joke. I hug you my friend .. :-D

I agree with Crisponza! and what the heck! you are a homemade career woman now! : P with one hand in front and one on the back but try to smile :) at most I offer you a finger food and you a slice of this sweet go :)

excuse me! I got in the way :(

hello Claudia, congratulations and & # 39 really delicious, I would eat a slice even now. a hug and happy day.

Hi Claudia, from the photos it is clear that it was soft and delicious, really delicious.
Kisses, good weekend.

what a beautiful cake, inviting and greedy. compliments!

Cla & # 39, what a beautiful and good strawberry cake. the right and the taste. You are good at going where your imagination takes you. You are enthusiastic and you have fun. You have passion and whet the desire to replicate your own dish, decorate a cake is like painting, in spite of the crisis. It's a new way to experience your free time and bring the brightness and warmth of the sun to the whole house .. Collect the compliments. Happy weekend to you Rir and Rughetto. Baciiiiii.


Strawberry Garden Cake - Recipes

101 comments:

This cake has always fascinated me but the preparation is so long. You are truly mythical and the result is spectacular.
A hug, Pat

Montersino cakes are laborious but impressive. and goodness! Good weekend! :-)

I would say that, apart from the small imperfections in the "square" of the cake, the result is superb! It must have been delicious. Please, post the other two cakes as well.
P.s. I'm sorry not to be present for some time now, but unfortunately for various reasons I'm not being able to take care of the blog and to follow my favorites in turn. A big kiss!

how beautiful this cake, and who knows what goodness!
congratulations Sissi!

congratulations this cake is super greedy. a hug.

Hello dear
Next lunch I'll come too.
What a delight, I imagine your guests who were left in awe.
Brava, a perfect hostess.
Kisses.
Thais

Even for us today a strawberry dessert, but it is not "signed" like yours! Show!
mum

Very good Silvietta! The cake is gorgeous!

Silvia! How wonderful ! A big kiss :)

but what a goodaaaa, then it is really beautiful even to the eye!
kisses

I'm dead, it's official. kiss

I had also seen it made by him, how good and I also have the square mold but too little time these days :-) the sign

Not only does it have to be delicious, but it's also a sight to behold!
Tina

A splendid strawberry garden Silvia !! Very good :-) a hug

A bit long process but it's worth it, given the result, very beautiful to look at and I think also to eat.

Oh my god what goodness! It is also beautiful to look at haha: D
WWW.ARMOIREDESMODES.COM

How good it must be. now I feel like sweets!

How good it must be !! But I'm waiting for the recipe for caprese with coconut .. Mmmh I already have water!

The long procedure scares me, congratulations yours is wonderful. Hello.

You know how much I love sweets, and this cake is making me drool on the keyboard! Now you are forced to send me a piece: D

No oh well my mouth is watering.

I get hungry just looking at it! montersino is not wrong :)

Spectacular, I guess its delicious flavor, very good. Hello, a hug and good we!

Bellisisma your cake, congratulations you are very good and you also have a lot of patience since this recipe takes a long time!

It should be very good. Congratulations on your skill!
Alessia
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Kiss

But what a super pleasure this cake is. I would eat strawberries. always. Kisses

It will be of a unique goodness! Maybe I can convince someone to prepare it for me, now I have a desire!

it looks very good and inviting. shame about the long preparation. but you are very good! compliments!

Luca Montersino's cakes are all magnificent, then I would eat this all up! Have a nice weekend! :)

Wooow .. what a fantastic cake, who knows how good it is, looking and really very inviting!

The preparation is a bit long, but I think it's worth it and so inviting and beautiful to present, congratulations

show this cake, really delicious !!

it seems a little complicated but almost tomorrow I will do this for Michele's complement.

..but what a delight. this cake must be really good as well as being beautiful! congratulations because you always manage to amaze me.

here now I regret being so far away because we are friends right? why would you have offered me such a cake right? a big kiss and happy sweet weekend Silvietta

mmm who wants to eat it * _ * good

MMMMM, HOW WILL I RESIST TO THIS RECIPE.

Silvia very good to see the photos makes you want to devour it all :) Have a nice weekend

This is a feast for the eyes! And I see that it has gone a long way. I would have liked to do it again. but I can't eat the strawberry. maybe I'll do it again with some other fruit :) Thanks for the idea which is phenomenal!

when you make these delights tell me that I am running to you! ) I find it really greedy and I really like the way it looks, it came out just fine! laura

Wow Silvia this cake is awesome! A hug, good evening Daniela.

Luca Montersino is a teacher and I love him. Excellent this cake and beautiful idea :)

I love it montersino .. nn I was missing an episode of gluttony sins and now of his academy .. I have to say xò that nn I get sponge cake. I always come out low even with his recipe. I'm probably not an expert with the oven and the various shelves ..
xò the cake is delicious
kisses

A cake that requires a lot of preparation work and that I did not know, but from the photos I notice that it is really beautiful to present and from the remaining piece I deduce that it is very good.

To eat with your eyes! (And also with the mouth)

compliments. I am very greedy.

This cake is beautiful, and certainly delicious. I don't like meringue, I would gladly try it, after all there is so little of it compared to the other components of the dessert :-)

laborious as a preparation but the result is spectacular! absolutely divine. good as always silvia!

minkia that's good. : D (excuse the spontaneity !!)

What a delight .
I would like to try to do it but it is a bit too much
long and difficult for me)

is really delightful to the eye, will I ever be able to do it ?? kisses

with the heat it is just a perfect dessert, it makes me hungry and it refreshes me just to see it. the only thing that in my opinion is a little hard to do or not?

it's not perfect. Moreover. it must have been very good. kisses silvia good weekend to you too.

Fabulous but, too complex for me I take a slice of your happy Sunday.


Strawberry Garden Cake.

It is useless, in this last period I am not able to be present as I would like, I am able to combine very little in my kitchen and even less to browse in yours. But Sunday was my husband's birthday and if the world collapsed I couldn't miss the appointment! This was my "first time" with a creamy layered cake .. and who could I trust if not my dear Montersino.

I have already told you, but I will never tire of repeating it to you: his recipes, although often laborious and full of passages, never disappoint and allow you to make a good impression even to those who, like me, are in their first experiences.
This cake is certainly not one of the most difficult, however you have to pay attention and be rather patient and precise in the execution .. the satisfactions will not be long in coming !!
Having said that, my inexperience emerges in my creation .. I know it is not aesthetically perfect .. but I am very proud of it .. and the taste is delicate, fresh and greedy.

The dessert is composed as follows:
-Pan di Spagna dipped in a limoncello bath
-Strawberry mousse
-Pan di Spagna dipped in a limoncello bath
-Strawberry mousse
-Gelé with Yogurt with Strawberries "on sight"
- Final jelly and fresh strawberries to decorate
Said like this it seems like an endless recipe, in reality you just need to organize yourself a little .. for example, you can prepare the sponge cake in advance (it keeps well in film for a couple of days) or you can freeze it and keep it in the freezer ready for use.
La gelé di yogurt è molto veloce da preparare, la mousse di fragole anche, l'unico passaggio è quello di preparare la Meringa Italiana e se volete congelate anche quella e scongelatela all'occorrenza!
Io vi propongo il dosaggio originale, come sempre Montersino fornisce quantitativi da rivedere e riproporzionare per non ritrovarsi sommersi da creme e gelé..che a pensarci bene non è malaccio come idea.
Il pan di spagna indicato è troppo per un dolce, io l'ho congelato, se voi volete farne solo il tanto che vi serve per questo dolce dimezzatene le dosi.
La gelée potete scegliere di dimezzarla (come ho fatto io) o di dividerla per 3. A me è venuto un bello strato generoso, se lo preferite più basso è a vostra discrezione.. a me è piaciuto molto perchè conferisce freschezza al dolce e una terza consistenza gradevolissima.
Per quanto riguarda la mousse io anche qui ho dimezzato, se volete potete dividere per tre le dosi originali..de gustibus!

PAN DI SPAGNA, dose per due tortiere da 18 cm di diametro

250 gr di uova intere
175 gr di zucchero
150 gr di farina 00
(io ho usato la Molino Chiavazza)
50 gr di fecola di patate
1 bacca di vaniglia bourbon

In un pentolino scaldate le uova intere con lo zucchero e la vaniglia fino ad ottenere una temperatura di 45°c, se non avete il termometro regolatevi considerando che la vostra temperatura corporea è di circa 37°C e quindi toccando con il dito dovrete avvertirlo tiepido (appena superiore alla vostra temperatura insomma..).
Mettete in planetaria e montate con la frusta fino ad ottenere un composto bello chiaro gonfio (aver intiepidito gli albumi ci aiuterà a farle montare meglio).
Togliere dalla planetaria e aggiungere a amano aiutandosi con una spatola di gomma, la farina setacciata con la fecola. Siate delicati smontare il meno possibile le uova. Versare immediatamente negli stampi imburrati e infarinati e mettete in forno a 190° per 20 minuti.
Fate freddare.
Se decidete di congelare questo vi aiuterà a tagliare meglio il prodotto che altrimenti dovrete maneggiare con molta delicatezza, io stavolta non l'ho congelato perchè l'avevo preparato ad hoc..scegliete voi!

1kg di Yogurt Intero
280 gr di zucchero semolato
30 gr di colla di pesce
115 gr di destrosio (io l'ho sostituito con altro zucchero semolato)
1 gr di acido citrico in polvere (io ho sostituito con qualche goccia di limone)

Scaldate una piccola parte di yogurt e scioglieteci dentro la colla di pesce, poi aggiungete lo zucchero semolato, il destrosio (o lo zucchero) e l'acido citrico (o il limone).
Mescolate bene il tutto e a questo punto unitevi il restante yogurt freddo.
Mescolate bene con la frusta..e anche la geLé è pronta!

1 kg di purea di fragola
40 gr di colla di pesce
1 kg di panna
500 gr di meringa italiana*

dose per 750 gr di meringa italiana
400 gr di zucchero
100 gr di acqua
250 gr di albumi
100 gr di zucchero

In una pentola far sciogliere i 400 gr di zucchero nell'acqua. Cuocere a fiamma alta fino ai 121°, fate attenzione a non far caramellare e tenete pulito il bordo del pentolino eliminando gli schizzi di zucchero con un pennellino umido!
Nel frattempo fate schiumare in planetaria gli albumi con i 100 gr di zucchero, poco prima di togliere lo sciroppo dal fuoco alzate al massimo la velocità della frusta e versate a filo lo sciroppo sul bordo del recipiente (non sulla fruste mentre girano altrimenti vi schizzerà tutto sui bordi!) e fate montare fino a raffreddamento.
La meringa è pronta.
Se volete congelarla disponetela su una teglia livellandola con una spatola e coprite con una foglio di pellicola.
Lo zucchero caldo ha fatto sì che la meringa sia stata pastorizzata e quindi può essere consumata da subito.

Adesso procediamo con la Mousse

Scaldate una piccola parte della purea di fragole e scioglietevi dentro la colla di pesce (precedentemente ammollata in acqua rigorosamente fredda).
Unitevi la purea fredda e la meringa italiana mescolando delicatamente dall'alto verso il basso.
Da ultima unite la panna montata lucida.
E anche con la mousse abbiamo finito!

120 gr di acqua
120 gr di zucchero
30 gr di limocello

Fate bollire per un minuto acqua e zucchero. Segnete il fuoco e aggiungetevi il limoncello.Fate freddare bene.

CI SIETE ANCORA O VI SIETE ADDORMENTATI??
Per i più pazienti..cominciamo a montare il dolce!

Vi servirà un anello da pasticceria, di quelli regolabili in larghezza, aperti sia sotto che sopra.
Il dolce si monta "al contrario", ovvero la parte che monteremo per prima e che in apparenza rimarrà sotto al dolce sarà quella che, una volta capovolto il dolce, diventerà la sua parte superiore.

Prepariamo l'anello sistemandolo sopra ad una teglia rivestita di carta forno.
Tagliamo a fette le nostre fragole, facciamole spesse circa un cm e disponiamole sul fondo del nostro anello a piacimento.
Mettiamo in freezer a congelare, basterà circa un quarto d'ora.
Nel frattempo prepariamo la gelée con le indicazioni che vi ho dato prima, lasciamola raffreddare un pochino e aspettiamo che la gelatina cominci a "tirare", non troppo, il tempo giusto affinchè non sia ancora troppo liquida (più è liquida più correte il rischio che vi esca da sotto all'anello, d'altra parte non deve essere troppo indurita per permetterle di livellarsi da sola.
Versiamola nell'anello sopra alle fragole che si saranno congelate attaccandosi al fondo della tortiera (mi raccomando, se non sono ben salde al fondo non versiamo la gelée perchè le fragole si staccherebbero dal fondo galleggiando nella gelée e facendoci perdere il bellissimo effetto estetico finale.
Una volta versata la gelée mettiamo in freezer e aspettiamo che solidifichi, ma vedrete che ci vorrà pochissimo.
Nel frattempo procediamo preparando prima la meringa e poi la mousse.
Estraiamo l'anello dal freezer e cominciamo con uno strato omogeneo di mousse (aiutatevi con il sac à poche per avere una distribuzione omogenea del prodotto).
Adesso disponiamo con cura uno strato di pan di spagna e bagnamolo con la nostra bagna al limoncello.
Ripetiamo l'operazione con un altro strato di mousse e chiudiamo con un altro strato di pan di spagna imbevuto di bagna.

Un accorgimento: più saremo precisi nel fare strati omogenei sia di mousse che di pan di spagna e più l'effetto a strati al taglio sarà bello.
Congelate il dolce e scongelatelo 4 ore prima di servirlo, l'ultima ora fuori dal frigo.
Appena scongelato gelatinatelo e decoratelo a vostro piacere con fragole fresche e granella di pistacchio (io ho usato il delizioso croccante al pistacchio della ditta brontese "Bacco"
Non ci crederete ma abbiamo finito!

Che dire, una lavorata ma ne vale assolutamente la pena, lascerete a bocca aperta i vostri invitati e voi per primi sarete soddisfattissimi!!

Con questo Dolce partecipo alla Sfida del Mese di Giugno della cara Morena " Un Dolce al Mese"


Ricette Dolci dopo il tiggì: la torta di fragole di Sal De Riso

Estiva, colorata, golosa: è la “Torta Giardino di fragole” oggi proposta a “Dolci dopo il tiggì” dal maestro Sal De Riso. Di seguito, ingredienti e procedimento per realizzarla. Ingredienti per il pan di Spagna: 4 uova, 8 tuorli, 220 g di zucchero, 200 g di farina, 40 g di fecola di patate. Ingredienti per la crema pasticcera: 350 g di latte, 150 g di panna, 120 g di tuorli, 150 g di zucchero, 40 g di amido di mais, 2 g di sale, 1 buccia di limone, 1/3 bacca di vaniglia.

Method. Per il pan di Spagna montate le uova intere ed i tuorli, a temperatura ambiente, con lo zucchero. Dopo 10 minuti, incorporate farina e fecola setacciati insieme. Versate il composto in una tortiera imburrata ed infarinata e infornate a 180° per 30-40 minuti. Quando la base è fredda, eliminate la calotta e ricavate due strati. Preparate ora la crema, scaldando il latte e la panna con la buccia del limone. Lavorate a parte le uova con lo zucchero e l’amido, poi stemperate il composto con latte e panna caldi. Profumate con la vaniglia e fate cuocere per qualche minuto, finché la crema si addensa. Quando la crema è ben fredda, alleggeritela con 400 g di panna montata.

Per la bagna alle fragole e vaniglia occorrono 200 g di polpa di fragole frullate, 100 g di acqua, 120 g di zucchero, 1/2 bacca di vaniglia e 1 buccia di limone. Scaldate quindi l’acqua con lo zucchero, la buccia di limone e la bacca di vaniglia. Aggiungete la polpa di fragole e portate a bollore per qualche minuto. Preparate ora il coulis di fragole e fragoline di bosco, per il quale occorrono 300 g di polpa di fragole, 80 g di zucchero, 2 g di pectina, 5 g di gelatina, 150 g di fragoline di bosco e 1 cucchiaino di succo di limone. Scaldate quindi in un pentolino la polpa di fragole con lo zucchero, la pectina ed il succo di limone. Portate a bollore, poi unite a fuoco spento la gelatina e le fragoline di bosco. Fate raffreddare a temperatura ambiente. Componete ora la torta Giardino di fragole: bagnate il primo strato di pan di Spagna, farcitelo con uno strato di crema ed uno di coulis alle fragole, poi posizionate un secondo strato di pan di Spagna e glassatelo con la chantilly avanzata. Fate raffreddare in frigorifero. Completate la torta con uno strato di coulis e ciuffi di panna montata


Torta giardino di fragole - Ricette

Si ricomincia!
Un'altra estate è passata tra compleanni, matrimoni, temporali, poco sole e. e io sono ancora qui.
La cosa più buffa è che mi sento più stanca di prima. e riprendere i ritmi del lavoro e della vita di sempre mi sembra una fatica insostenibile.
Speriamo che settembre mi porti nuovi entusiasmi ed energie. Quello che sicuramente non mi mancano sono i cambiamenti: nuova scuola, nuovi alunni, nuovi colleghi e tra poche settimane anche nuova casa. Mi attendono giorni non proprio riposanti per cui mi scuso fin da subito se sarò poco ispirata nei miei post.
Questa di oggi è una delle torte fatte per il compleanno di mia figlia, quella fatta per festeggiare con la famiglia. Come base ho usato quella della "Biondina" di Krikrira, farcita con crema al cioccolato e al latte. Per la decorazione ho usato una tecnica che a me piace tanto: ovvero quella delle rose swirl, cioè rose fatte col sac à poche, semplice e di grande effetto.
Buona visione!

Per la base (Biondina) :

3 eggs
120 gr zucchero
150 gr farina
35 gr fecola di patate o amido o farina di riso
1/2 bicchiere di latte (100ml circa)
1 tazzina di olio di semi (50ml circa )
1/2 bustina

per la crema al cioccolato:
200 ml di panna
4 cucchiai abbondanti di crema al cioccolato (tipo spalmabile) o Nutella

per la crema al latte:
200ml di panna non zuccherata
180gr di latte condensato

per la bagna:
mezzo bicchiere di Bayleis
mezzo bicchiere di latte

per decorare:
crema al cioccolato
150 ml di panna montata
un pacco di biscotti tipo togo

per uno stampo da 20-22 cm


Prepara la base: monta le uova con lo zucchero per almeno 10 minuti, poi versa il latte a filo e l’olio quindi unisci l a farina setacciata insieme alla fecola e al lievito. Amalgama bene tutto e versa nella tortiera imburrata e infarinata.
Cuoci in forno caldo, a 170° per 30-40 minuti. Prova stecchino d'obbligo.

Stampo apribile Le Creuset

Fai raffreddare bene quindi estrai la torta, lava lo stampo e foderalo con della pellicola: ti servirà come anello d a pasticceria per il montaggio del dolce.
Prepara la crema al cioccolato: monta la panna e uniscila a cucchiaiate alla crema spalmabile al cioccolato, mescolando delicatamente.
Per la crema al latte monta la panna e con le fruste ancora in funzione versa a filo nella panna il latte condensato fino a completo assorbimento.
Taglia la base della Biondina in tre strati e sistema il primo strato sul fondo dello stampo spennellalo con la bagna fatta miscelando latte e liquore e ricopri con il primo strato di crema, quello di crema al latte copri con il secondo strato di biondina, spennella con la bagna e versaci la crema al cioccolato completa col terzo e ultimo strato di torta che spennellerai prima di posarlo sulla crema.
Richiudi con la pellicola e metti in frigo a riposare per un paio d'ore.

Togli la torta dallo stampo e posala su un piatto da portata. Ricopri con uno strato sottile di panna e rivesti il bordo esterno con i biscotti.
Prendi il sac à poche con bocchetta a stella e versaci dentro un cucchiaio di crema al cioccolato chiudilo e schiaccialo tra le mani in modo che la c r ema aderisca alle pareti della sacca formando uno strato uniforme. Aprilo e avendo cura di tenere ben aperti i lembi versa delicatamente al centro la panna montata. Chiudi e facendo una leggera e continua pressione, disegna le rose sulla torta, partendo dal centro e compiendo un movimento circolare ( è più facile farlo che spiegarlo!).
Conserva la torta in frigo fino al momento di servire.


Torta giardino di fragole di luca montersino

Per prima cosa imburrare ed infarinare lo stampo a cerniera di diametro 24 cm da utilizzare (si può anche usare un mix di farina e zucchero a velo per infarinare lo stampo) preriscaldate il forno a 180 gradi.

Setacciare in una ciotola la farina e la fecola, unire l’aroma scelto (scorza di limone grattugiata).
Pesare le uova, partendo da 5 ed aggiustando il peso fino a raggiungere i 250 g.
Versare le uova e lo zucchero in una ciotola ed appoggiarla su un pentolino in ebollizione, per scaldare il composto a bagno maria.

Sbattere il composto a bagno maria fino al raggiungimento dei 40 (è necessari un termometro da cucina).
Togliere dal fuoco e montare il composto con le fruste elettriche (o in planetaria) fino ad ottenere un composto molto gonfio e sodo, almeno 15 minuti.

A questo punto unire il miscuglio secco in 3 /4 volte mescolando dal basso verso l’alto usando una spatola.
Versare l’impasto nella stampo a cerniera precedentemente imburrato ed infarinato fino a 3/4.
Cuocere in forno caldo a 180 nella parte bassa per circa mezz’ora.

Per preparare la meringa italiana, mettere in una casseruola sul fuoco 100 g di zucchero e l’acqua, mescolare bene e far bollire fino a raggiungere i 121 C, facendo attenzione a non far caramellare.

Intanto montare gli albumi con lo zucchero e versarci lo zucchero bollente, lentamente a filo, continuando a montare per almeno 2 minuti.
Bisogna raggiungere la consistenza di una meringa ed è pronta.

Mettere in ammollo la colla di pesce per 10 minuti.
Intanto frullare le fragole e scaldare un po’ di polpa con la colla di pesce strizzata (si può fare in un pentolino sul fuoco, oppure nel micro-onde).

Inserire la colla di pesce in un contenitore con un po’ di acqua fredda per 10 minuti. Scaldare una parte di yogurt in una ciotolina nel micro-onde ed inserirvi la colla di pesce ammollata e strizzata e farla sciogliere accuratamente.

Unire il resto dello yogurt, ben lavorato con lo zucchero ed amalgamare con cura. Aprire lo stampo a cerniera da cm 24, imburrare leggermente i bordi e stendervi accuratamente la pellicola da cucina.

1) Estrarre dal congelatore lo stampo con lo yogurt e le fragole (il primo strato).
2) Versare sopra uno strato di mousse di fragole.
3) Inserire una fetta di Pan di Spagna alta circa 1,5 cm (ritagliando un disco intero).
4) Spennellare il disco di Pan di Spagna con la bagna al limoncello.
5) Versare uno strato di mousse di fragole
6) Inserire una fetta di Pan di Spagna alta 1,5 cm
7) Spennellare il disco di Pan di Spagna con la bagna al limoncello.

Inserire la torta in congelatore fino 2/3 ore (finché non è completamente congelata).
Quindi estrarre la torta dal congelatore, capovolgerla sul piatto da portata, eliminare la pellicola ed attendere 5/10 minuti, prima di aprire l’anello dello stampo.

Rifilare con il coltello a lama liscia, eliminando un paio di millimetri della superficie che hanno colori più spenti rispetto alla parte interna. Per questa operazione la torta deve essere semicongelata.