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Cake with chocolate mousse and strawberries

Cake with chocolate mousse and strawberries


It's done first leaf. The whites separate from the yolks. Rub the yolks with salt powder, add the oil in a thin thread, then water. Homogenize everything and set aside. Whisk the egg whites hard, as for meringue. Gradually add the sugar and continue beating until it melts. Add the yolk mixture and mix slowly with a spatula. Incorporate flour and cocoa, stirring slowly, from the bottom up.

The composition is poured into a tray lined with baking paper and put in the oven. It's ready when it passes the toothpick test. Remove from the oven and allow to cool.

Meanwhile, the mousses are made.

For the strawberry mousse beat the sour cream until it hardens. Add the syrup. Gelatin is hydrated in a little water. After 10 minutes it is heated slightly until it can be poured into whipped cream. Homogenize everything and put in the fridge for 30 minutes.

For the chocolate mousse, melt the chocolate in the microwave. Beat the sour cream and when it is almost ready, add the melted chocolate. Homogenize everything and let it cool.

The worktop is cut in three, horizontally. The leaves are syruped with strawberry syrup.

Put one of the sheets on a tray, syrup it and spread half of the strawberry mousse. Put half of the chocolate mousse over it. Put the second sheet, syrup and put the rest of the mousses in the same order. Cover with the last sheet.

The cake is dressed in whipped cream and decorated according to the inspiration of the moment. I decorated with jellies and then melted 50 g of chocolate on top.


Ingredients Red Velvet Cheesecake with strawberries and chocolate

(for a cake 16-18 cm in diameter)

For the crust

  • 150 g oatmeal cookies with walnuts (or plain)
  • 1 tablespoon grated cocoa
  • 50 g melted butter

For red velvet cheesecake

  • 250 g Philadelphia cream cheese
  • 150 g very greasy cream
  • 75 g powdered sugar
  • 2 eggs www.simonacallas.com
  • 1 tablespoon cocoa
  • little red food coloring
  • ½ teaspoon vanilla extract (or essence)

For strawberry mousse

  • 150 g whipped cream + 1 tablespoon powdered sugar
  • 50 g melted white chocolate (at room temperature)
  • 50 g sweetened condensed milk www.simonacallas.com
  • 75 Philadelphia cream cheese
  • 7 g gelatin + 30 ml cold water
  • 1 teaspoon strawberry essence (optional)
  • 1 drop of red food coloring
  • 400 g fresh, washed and chopped strawberries

For decoration

  • 150 g whipped cream and sweetened
  • a drop of strawberry essence
  • very little red dye (optional)
  • a few strawberry halves

Red Velvet Strawberry and Chocolate Cheesecake with Strawberry Cake Gradient Cake Ombre Cake Delicious dessert with strawberry Valentine & # 8217s Day. Chocolate cheesecake Cheesecake with red velvet strawberry cake.


Cake with chocolate mousse and strawberries

Although I said that I still don't make strawberry sweets because they are not very fragrant, I said let's try, maybe I can find some good strawberries and make the miracle cake. As in the movies :)), everything started from a photo on the net of a slice of raspberry cake. I liked it so much that it looks like I said to try the combination of fruit and chocolate and see what comes out . it turned out to be a very good thing, I'm writing you the recipe quickly so you have to try the combination too.

Ingredient:
Wheat:
Recipe and ingredients here

Chocolate mousse 1:
2 eggs
4 tablespoons sugar
2 tablespoons starch
360 ml milk
100 gr dark chocolate
15 g gelatin
60 ml water
250 ml fresh

2 strawberry mousse (you can try with any fruit)
300 g strawberries
4 tablespoons sugar (depending on how sweet they are)
100 g white chocolate
500 ml fresh
15 g gelatin

For syrup:
150 g strawberries
2 tablespoons sugar
150 ml water

For decoration:
250 ml fresh
1 sealing envelope
fruits
1 gelatin sachet for decoration

We still need 250 g of strawberries for the middle start.

We start with the syrup, crush the strawberries together with the sugar, add water and let them boil for about 5-6 minutes. Let them cool.

Make the chocolate mousse. Beat the eggs with the sugar and starch, then gradually add the milk. Put the gelatin in a glass, cover it with cold water and let it swell. Put the pan with the mixture of eggs and milk on the fire and mix continuously until it thickens. Turn off the heat, add gelatin, stir until dissolved and then add the broken chocolate pieces. Let cool.

When it is almost cold, put it in a bowl and add a tablespoon of whipped cream, mixing well after each tablespoon. We get a frothy cream (I read somewhere that you always put whipped cream in the mixture with gelatin, don't forget that).

Cut the top in half, syrup well in the first half and then pour the chocolate mousse. Cut the strawberries into thicker slices, place them on top of the mousse layer next to each other.

We put everything in the fridge and start the second mousse. It goes very easily, we crush the strawberries with sugar, let them sit for 10-15 minutes (you can do this right at the beginning, after you have made the syrup), then mix them well. Separately dissolve the gelatin in a little cold water. Put the pan with the strawberry puree on low heat, let it boil for about 4 minutes, turn off the heat, add the gelatin, mix well and then add the broken white chocolate. Stir and let cool.

When it is almost cold, move the puree to a bowl and add a tablespoon of whipped cream. Mix well and ready with the second mousse.

You can add a few chopped strawberries at the end.
Remove the cake from the fridge, carefully place the second mousse and then the other half on the counter and let it cool again for at least 4 hours.

This is what the 2nd day looks like.

Garnish with whipped cream and fruit. The picture with section unfortunately I do not have :(.


Strawberry mousse preparation

Put hydrated gelatin in 100 ml of cold water. Melt the gelatin on a steam bath, being careful not to boil it. We wash the strawberries and then clean them of the tail. With the help of the vertical mixer we blend 400 gr, we will put the remaining 100 gr strawberries cut into pieces over the cream. We add the lemon juice. Separately beat the whipped cream with the sugar until it is quite firm, but be careful not to beat it too much, we risk it being cut. Add the strawberry puree and melted gelatin. Mix lightly with the spatula from the bottom up.

Assembly

We cut the top in 3. We will use the form with detachable ring in which we baked the top. We put the first countertop then half of the mousse. Over the mousse, the remaining strawberries cut into pieces. Put the second countertop, press lightly, then the rest of the cream. At the end we put the last countertop.
Tip: always use the bottom last, because it is the right side. This way you will have a perfectly level cake.
We put it in the fridge overnight, if not, at least 4 hours.

Cream for decoration

Melt the white chocolate on a steam bath. We set it aside. We beat the butter at room temperature with the powdered sugar. Add the cream cheese at room temperature and melted chocolate. Mix lightly until smooth.
We take the cake out of the form and get ready to decorate. We need a spatula. Divide the cream as follows: 1/3 color it with a little red dye, leave the rest white.
We start by applying a thin layer of white cream. Let it cool for 20 minutes. Then at the base we will apply pink cream (keep 2-3 tablespoons for decoration). From the middle up we put the white cream. Level the cake with a spatula. At the end, decorate with the remaining cream and fresh fruit. Keep it in the fridge for 1 hour, then it can be served. Enjoy!


Cake with chocolate mousse and strawberries



Although I said that I still don't make strawberry sweets because they are not very fragrant, I said let's try maybe find some good strawberries and make the miracle cake. As in the movies :)), everything started from a photo on the net of a slice of raspberry cake. I liked it so much that it looks like I said to try the combination of fruit and chocolate and see what comes out & # 8230 turned out to be a really good thing, I'm writing you the recipe quickly so you have to try the combination too.

Ingredient:
Wheat:
Recipe and ingredients here

Chocolate mousse 1:
2 eggs
4 tablespoons sugar
2 tablespoons starch
360 ml milk
100 gr dark chocolate
15 g gelatin
60 ml water
250 ml fresh

2 strawberry mousse (you can try with any fruit)
300 g strawberries
4 tablespoons sugar (depending on how sweet they are)
100 g white chocolate
500 ml fresh
15 g gelatin

For syrup:
150 g strawberries
2 tablespoons sugar
150 ml water

For decoration:
250 ml fresh
1 sealing envelope
fruits
1 gelatin sachet for decoration

We still need 250 g of strawberries for the middle start.

We start with the syrup, crush the strawberries together with the sugar, add water and let them boil for about 5-6 minutes. Let them cool.

Make the chocolate mousse. Beat the eggs with the sugar and starch, then gradually add the milk. Put the gelatin in a glass, cover it with cold water and let it swell. Put the pan with the mixture of eggs and milk on the fire and mix continuously until it thickens. Turn off the heat, add gelatin, stir until dissolved and then add the broken chocolate pieces. Let cool.

When it is almost cold, put it in a bowl and add a tablespoon of whipped cream, mixing well after each tablespoon. We get a frothy cream (I read somewhere that you always put whipped cream in the mixture with gelatin, don't forget that).

Cut the top in half, syrup well in the first half and then pour the chocolate mousse. Cut the strawberries into thicker slices, place them on top of the mousse layer next to each other.

We put everything in the fridge and start the second mousse. It goes very easily, we crush the strawberries with sugar, we let them sit for 10-15 minutes (you can do this right at the beginning, after you have made the syrup), then we mix them well. Separately dissolve the gelatin in a little cold water. Put the pan with the strawberry puree on low heat, let it boil for about 4 minutes, turn off the heat, add the gelatin, mix well and then add the broken white chocolate. Stir and let cool.

When it is almost cold, move the puree to a bowl and add a tablespoon of whipped cream. Mix well and ready with the second mousse.

You can add a few chopped strawberries at the end.
Remove the cake from the fridge, carefully place the second mousse and then the other half on the counter and let it cool again for at least 4 hours.

This is what the 2nd day looks like.

Garnish with whipped cream and fruit. The picture with section unfortunately I do not have :(.

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Cake with chocolate and orange mousse

Wheat: mix the egg whites with a pinch of salt, then add the sugar and mix for a few more minutes. Add one by one, mixing after each one: the yolks, the oil and the milk. At the end, add care not to leave foam, flour mixed with baking powder and cocoa. Pour the composition into a round tray (26 cm) lined on the bottom with baking paper and put in the preheated oven at 175 degrees for about 30 minutes. (we do the test with the toothpick to check if the countertop is baked).
Remove the top from the tray and leave to cool.
Cream: mix the unsweetened liquid cream with the sugar and put it on the fire until it boils. Remove from the heat and add the chocolate pieces and mix until the chocolate melts. We put it in the fridge to cool.
After about two hours, take it out of the fridge and mix the chocolate cream until it becomes frothy.
Separately mix the 300 ml of liquid cream until it hardens. Set aside 2-3 tablespoons of whipped cream for garnish. Add the chocolate cream over the whipped cream and mix until it is well blended.

We cut the worktop in three. We place the first sheet on a plate, we syrup it with orange juice and we grease it with a part of the cream. Place the second sheet and also syrup and grease with the rest of the cream putting aside 4-5 tablespoons. We place the last sheet and we make this one as well. With the remaining cream, coat the cake around and on top, with a thinner layer of cream.


Preparing Christmas cake with chocolate and strawberries by Simona Callas

Preheat the oven to 175 degrees Celsius and prepare a mold with a diameter of about 16 cm which is lined at the base with baking paper. Beat the egg whites with a pinch of salt. Add the caster sugar in the rain and continue mixing at high speed until all the sugar has melted and a strong meringue is obtained. www.simonacallas.com Add the vanilla, then sifted the almond flour, powdered sugar and wheat flour over the meringue. Mix everything with a spatula.

The composition is transferred to the prepared form, leveled and placed in the oven for 15-20 minutes, until it begins to brown. Then remove and allow to cool. Do not remove the worktop while it is hot, as it will harden. After it has cooled completely, remove the top from the mold and cut it in the middle, with a round cutter or with the help of a glass.

Preparation of strawberry jelly

The gelatin is hydrated in cold water, then liquefied (4 seconds in the microwave or in a bain-marie). www.simonacallas.com The puree is heated, liquefied gelatin is added, homogenized, poured into the mold and placed in the freezer until the strawberry mousse is ready.

Preparation of strawberry mousse

The gelatin is hydrated in cold water, then liquefied. www.simonacallas.com Heat the strawberry puree, add the liquefied gelatin, then incorporate the whipped cream. The composition is poured over the jelly and placed in the freezer.

Preparation of white chocolate mousse

Gelatin is hydrated in 20 ml of milk. The rest of the milk is heated, poured into a thin thread over the yolks, stirring vigorously. www.simonacallas.com Add vanilla, melted chocolate, mix. At the end, add the cream.


Method of preparation

Strawberry mousse cake

Preparation: For the top: Beat the eggs with hot water for 1 minute, add the sugar, then the flour mixed

Cake with chocolate mousse and strawberry yogurt

for the countertop: mix the egg whites well with the sugar, add the yolks, then gradually the milk, the oil,


Cake with strawberry mousse, Amaretto, ness and chocolate

A delicious one strawberry mousse cake and strong aromas as well Macaroons, ness, chocolate.

Mix the 900 gr of whipped cream.

For strawberry mousse proceed as follows:

Pass the strawberries with a fork together with 3 tablespoons of sugar (in the blender it becomes too mashed, I like to find whole pieces)

The contents of a gelatin sachet dissolve in 2 tablespoons of cold water. Leave for a few minutes then add 50 ml of warm water (not hot but not cold) and dilute the gelatin.

Pour over the strawberries and mix. Add 300 gr whipped cream and mix well.

The tray in which I baked the top is lined with food foil.

Pour the strawberry mousse and let the tray cool.

Put the chocolate together with the rest of the whipped cream in a kettle and bring to a boil over low heat. Leave until the chocolate is melted and the mixture is homogeneous.

The gelatin is diluted in the same way as for the strawberry mousse.

In a bowl put melted chocolate, cold, diluted jelly, Amaretto, ness and sugar.
We mix.
Add 300 ml of whipped cream and mix well.
Remove the rigid lava tray, put the mixture and level as well as we can.
Place the countertop lightly on top.

Let cool for at least 2 hours.
Place a rectangular plate or a wooden bottom over the tray and turn the cake over with a firm movement.
The strawberry mousse will be the top of the cake.
We will coat the cake with the rest of the whipped cream.