Strawberry & cream cake
Strawberry & cream cake

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, strawberry & cream cake. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Strawberry & cream cake is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Strawberry & cream cake is something which I have loved my entire life.

The garden strawberry (or simply strawberry; Fragaria × ananassa) is a widely grown hybrid species of the genus Fragaria, collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in such prepared foods. The fruit is eaten and used to make medicine.

To begin with this particular recipe, we have to first prepare a few components. You can cook strawberry & cream cake using 7 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Strawberry & cream cake:
  1. Make ready 1 genovese cake
  2. Get 500 ml whipping cream
  3. Take 170 grams white sugar
  4. Prepare 1 1/2 kg strawberries
  5. Make ready 60 ml water
  6. Make ready 2 Gelatine sheets (flavourless)
  7. Prepare 1 lemon juice

Find strawberry recipes, videos, and ideas from Food Network. Strawberries are available fresh, frozen, freeze-dried, and in jellies, syrups, and jams. People looking to eat strawberries should check the label of frozen and dried strawberries for added sugars. It is a hybrid of two wild strawberry species from North America and Chile.

Instructions to make Strawberry & cream cake:
  1. Make a genovese cake (check my recipe to make it). Let it cool.
  2. Mix the water with 60g of sugar and bring to ebullition. Boil for 5 min and let it cool. Put the gelatine sheets with some fresh water.
  3. Wash straberries and remove the leaves. Cut enough strawberries in half to cover the perimeter of the genovese and mix with a bit of sugarm Set 115 grams apart. Chop the rest into small pieces. Mix them with sugar (set 20 gr apart)
  4. Blend the 115 grams of straberry you set apart. Heat the lemon juice (make sure it does NOT boil) and mix with the blended strawberries, 20 grams of sugar and the gelatine. Stir and set into the fridge (check from time to time to make sure it's still liquid)
  5. Whip the cream until it has a solid consistency (make sure it doesn't turn to butter, we don't want that)
  6. Open the genenevese cake (only if it's completely cooled down), put the bottom part inside the mold, brush some of the syrup and prepare the cake!
  7. Cake ensembling: put the strawberries you cut in half to coverthe perimetre. Then put some of the chopped ones inside. Cover with cream. Repeat the process until finished (make sure the last layer is cream)
  8. Cover the cake with the other part of the genevese (put it upside down) and with a cooking brush paint it with the syrup lightly and then with the mix of strawberries and gelatine.
  9. Optional (decoration): if you have some more strawberries and some chocolate (either black, white or with milk) you can just melt the chocolate, cover the strawberries with it, let them cool and then put them on top of the cake.
  10. Ready to serve and ENJOY!

People looking to eat strawberries should check the label of frozen and dried strawberries for added sugars. It is a hybrid of two wild strawberry species from North America and Chile. Strawberries are bright red, juicy, and. Strawberry plants come in three types: June-bearing varieties bear fruit all at once, usually over a period of three weeks. Day-length sensitive, these varieties produce buds in the autumn, flowers, and fruits the following June, and runners during the long days of summer.

So that’s going to wrap this up with this exceptional food strawberry & cream cake recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!