In Cooking Tree, Mascarpone cream Strawberry Cake is on the menu, and we’ll show you how to make them from scratch.
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1. Place a bowl of eggs on top of a pot of boiled water, add sugar and vanilla extract, and stir. 2. Raise the temperature to about 40 degrees.
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3. Put a bowl of butter and eggs in a pot and heat it in a double boiler (about 50 to 60 degrees). 4. Whip the egg wash at high speed to make a fine foam.
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5. Clean up the stoma for about 2 minutes at low speed. 6. Sift the flour and add it. 7. Mix evenly with a spatula.
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8. Add some batter to the bowl with the butter and milk and mix. 9. Add to this dough and mix evenly.
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1. Put frozen strawberries and sugar in a pot and boil over low heat. 2. When it thickens, add lemon juice and boil a little more. 3. Sieve and cool.
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1. Add about 100g of fresh cream to the mascarpone cheese (cold) and mix. 2. Add the rest of the fresh cream and sugar and whip to make hard cream.
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3. Place a cake sheet on the turning board and apply strawberry puree. 4. Apply cream evenly and top with strawberries.
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5. Top with cream and top with strawberries once more. 6. Put the cake sheet on top and repeat the stacking.
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7. Top with cream and icing smoothly, and harden in the freezer for about 20 minutes. 8. Add water to powdered gelatin and leave for 10 minutes.
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9. Heat the gelatin in the microwave for about 15 seconds to dissolve. 10. Add to the strawberry puree and mix.
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11. Add red food coloring and mix. 12. Pour over the top half of the cake and let it flow naturally. 13. Garnish with strawberries.
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