To enjoy a sweet weekend here are a delicious strawberry and cream cake. It's great now that we are in full season of red fruits. The truth is that I loved the flavor and moisture stored inside still makes it refreshing, even slightly resembling a pudding. Course is perfect if you like chunky desserts, look at the court. Enjoy it in good company.
By the way, before giving you the recipe I wanted to tell a first: starting next Monday, the blog is updated daily, except weekends. And I have you ready to celebrate a spectacular recipe will surprise you for sure. And it is delicious. But do not advance nothing I want to leave you with the suspense ...
Ingredients 220 grs. strawberry, 125 grs. ointment butter, 150 grs. sugar, 1 teaspoon vanilla 4 medium eggs, 260 gr. flour, 1 / 4 teaspoon cinnamon, 1 / 2 teaspoon baking powder, 1 / 2 teaspoon baking soda 1 / 4 teaspoon salt, 125 grams. crème fraîche.
Just in case someone does not know which is the crème fraîche I speak a bit of it. It is a product originally from France but whose use is now widespread throughout EROPA. Its name literally means "sour cream." It's a slightly acidified milk product by bacterial cultures containing as it is made from cream unpasteurised which is injected with lactobacillus cultures expected that after a proper transform the milk sugars into acid. To complete the process the cream is pasteurized and packaged is now ready for consumption. At present the crème fraîche is easily found in any supermarket. Anyway if not we found the substitute could quietly for the same amount of Greek yogurt, but the end result would change shades. And if we dare to make ourselves Restaurants & Co. easily teaches its preparation: Just mix 240 grs. whipped cream firm (36% fat) with a tablespoon (about 15 oz.) butter in cream or butter at room temperature. This mixture is placed in a covered glass container and let stand overnight at room temperature (about 21 º C) to ferment and thicken. The time required can vary from 8 to 24 hours. Then you can keep it closed the refrigerator for up to ten days.
Within this family are also dairy sour cream (more bitter and less fat than the crème fraîche) or smetana typical of the cuisines of Central and Eastern Europe. The main advantage over sour cream is the crème fraîche can be boiled without our court.
Now that I have had the most difficult, the preparation of this cake is very simple. We started churning butter along with white sugar. Then we add the eggs one by one. Then in a separate bowl mix all dry ingredients: flour, cinnamon, baking powder, baking soda and salt. Incorporate them into the mixture and finally add the chopped strawberries well. The mixture is fairly consistent, with body, nothing liquid but that is how I have to leave. Then we took the oven to 180 º C for 40-50 minutes, you know that every oven is different.
An appreciation, I never buy vanilla powder or vanilla essence. Instead I always use my own vanilla sugar. How I? Very easy. When you buy vanilla beans grind it in your food processor along with a packet of white sugar and store them in airtight container. The flavor is spectacular and can not be natural. I usually crush 4 per kilo of vanilla sugar but this time I used only three. Not wanting to disguise the taste of strawberries just susituí 40 grs. normal sugar 40 grs. my vanilla sugar and ready. The subtle combination of shades were a welcome. Hope you like and you know I hope on Monday with a dish that will surprise you. You enjoy the weekend.
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