Euro-cakes "Strawberry with marshmallow mascarpone"

Category: Confectionery
Euro cakes Strawberry with marshmallow mascarpone

Ingredients

Strawberry Jelly:
Strawberry jam 250 ml
Gelatin 5 g
Water for soaking gelatin 25 ml
Biscuit:
Eggs 4 things.
Sugar 80 g
Vanilla
Wheat flour 80 g
Vanilla cream:
Yolk 1 PC.
Corn starch 1 tsp
Sugar 60 g
Milk 70 ml
Cream
Protein 1 PC.
Sugar 100 g
Applesauce 100 g
Granular gelatin 5 g
Cream 10% 25 ml
Mascarpone 300 g
Puff pastry 200 g
Mirror glaze

Cooking method

  • Friends, I came up with another version of the cake and cream for it. I hasten to share.
  • I call such desserts "triple ah".
  • The first "ah" is when you see him. "Evriki" is really pleasing to the eye.
  • The second "ah" is a cut, a bite, a break, or whoever cuts off his desserts. In general, its middle.
  • And the third "ah" - you think that it is difficult to surprise you, but as soon as the cake enters your mouth ... Yes, there is still something to be surprised ...
  • So, the most important question is what is in this cake? Oooh, ... strawberries, the most delicate vanilla cream, soft biscuit, marshmallow and mascarpone cream, puff pastry with an exceptional taste of butter and crumbling into thin leaves.
  • Can you imagine this taste? Yes, he is just that - unsurpassed!
  • The first piece is jelly. Everything is simple here.
  • Euro cakes Strawberry with marshmallow mascarponeDissolve gelatin in cold water and leave for at least 5 minutes to swell. We heat until the gelatin dissolves
  • Euro cakes Strawberry with marshmallow mascarponeWe mix the swollen gelatin with strawberry jam or jam, pour into molds and send to freeze. Or we fill in a solid sheet with a layer of 5 mm, and then cut out the desired shape according to the frozen version.
  • The second blank is a biscuit:
  • Euro cakes Strawberry with marshmallow mascarponeBreak 4 eggs into the mixer bowl, add sugar and vanilla. Beat for 3 minutes at high speed. Switch to medium speed and beat for 10 minutes. We will get a very airy and stable mass.
  • Euro cakes Strawberry with marshmallow mascarponeSift flour into a separate bowl. Pour half of the sifted mixture onto the whipped mass. Gently stir in, pour out the other half and stir in just as carefully, trying not to sediment the mixture.
  • Euro cakes Strawberry with marshmallow mascarponeWe line the baking sheet (from the oven) with parchment, pour out and level our mass.
  • Euro cakes Strawberry with marshmallow mascarponeBake at 200C for 12-15 minutes until deep brown.
  • Euro cakes Strawberry with marshmallow mascarponeWe remove from parchment, cut out blanks of the required size.
  • The third blank is vanilla cream:
  • Euro cakes Strawberry with marshmallow mascarponeWe mix milk, yolk, starch, sugar and vanilla. Put in the microwave and at intervals, stirring occasionally, bring until thickened. Cool down
  • Euro cakes Strawberry with marshmallow mascarponeWe fasten frozen jelly blank, vanilla cream and biscuit like a sandwich. Freeze
  • Oh yes. Puff pastry blanks.
  • Euro cakes Strawberry with marshmallow mascarponeIt's simple. Roll out the puff pastry to a thickness of 3 mm. We cut out the forms, bake at 200C until browning. Cool on the wire rack.
  • And now the marshmallow mascarpone:
  • Euro cakes Strawberry with marshmallow mascarponePour gelatin with cold cream and leave to swell for at least 5 minutes. Then we heat it until it is completely dissolved. Do not boil!
  • Euro cakes Strawberry with marshmallow mascarponeBeat the protein, applesauce and sugar until whitened and fluffy. If necessary, sugar can be heated to 116C and added to the whipped protein. It's safer this way. This is the marshmallow component.
  • Euro cakes Strawberry with marshmallow mascarponeWhisk the mascarpone at room temperature with applesauce until fluffy and smooth.
  • Euro cakes Strawberry with marshmallow mascarponeAdd the gelatin to the mascarpone and mix thoroughly. Gently add the marshmallow mass to the total, trying not to precipitate.
  • Well, now the assembly:
  • Euro cakes Strawberry with marshmallow mascarponeThe cream is half in the mold.
  • Euro cakes Strawberry with marshmallow mascarponeSink the workpiece
  • Euro cakes Strawberry with marshmallow mascarponeAdd cream. Align. We send to freeze
  • Euro cakes Strawberry with marshmallow mascarponeWe take the frozen workpiece out of the mold and pour it with mirror glaze.
  • Euro cakes Strawberry with marshmallow mascarpone We spread the cake on a puff base.Decor as needed
  • Euro cakes Strawberry with marshmallow mascarponeDefrosting. BLISS ...


Kara
Olenka, but I don't have enough patience for such tiny little ones! Well this is jewelry work! Bravo!
lisa110579
I am the first for a tasty treat, I will not repeat the record, I will not even try, if I live on Cheryomushki, suddenly you will rush with pies
L-olga
Quote: Kara

Olenka, forgive me for God's sake, I'll delete my comment later ... But 10 grams of gelatin per 200 grams of base - well, sooooo much 1 gram of gelatin per 40 grams of base - already rubber jelly, and you already have twice as much
OK thanks. I will edit, consider, repeat!


Added on Tuesday 27 Dec 2016 10:15 PM

Quote: lisa110579

I am the first for a tasty treat, I will not repeat the record, I will not even try, if I live on Cheryomushki, suddenly you will rush with pies
Catch, not far from here)))
Miranda
How beautiful.
Marshmallow mascarpone - the sound alone shows a desire to repeat.

Thank you
L-olga
Quote: Miranda

How beautiful.
Marshmallow mascarpone - the sound alone shows a desire to repeat.

Thank you
Thank you!
The point of the cream was not to obscure the flavor of the mascarpone, but at the same time to lighten it. He's a little fat, though.
Mascarpone and cream is divine, but it is definitely the end of the figure. And she also has chances without sacrificing taste))))
prubul
Otpad,: girl-swoon: what kind of work
Helen
Nah, I ... won't do ... but just admire ...
Anya-nya
Please specify so how much gelatin did you put 10 toli 5?
L-olga
Quote: Anya-nya

Please specify so how much gelatin did you put 10 toli 5?
I put 10 on a volume of 250.
But I believe Ira, so next time I'll limit myself to the 5th, that's why I corrected
Matilda_81
Olga, you, like a sorceress from a hat, pull out more and more new masterpieces !!!!!
Kara
Olya, tell me, how did you transfer ready-made cakes from the grate? Than? They just brought me the shapes of balls and hearts, I want to decorate the cake with them on NG. But they are malipuski, so I think, with a fork or something to transfer them
L-olga
Quote: Kara

Olya, tell me, how did you transfer ready-made cakes from the grate? Than? They just brought me the shapes of balls and hearts, I want to decorate the cake with them on NG. But they are malipuski, so I think, with a fork or something to transfer them
Small curved shoulder blade. And first, I kind of wipe the cake on the grate, so that these hanging "so ... li" peel off.
And there is also one tricky way: down the spatula, and pierce the cake with a needle on top. Calmly carry yourself with an emphasis on top and bottom.
You take out the scapula. The cake is hanging on a needle. You gently shake it off, and put a decor on the puncture site. Generally perfect.
Svettika
Gorgeous! Delicious! Lovely!
L-olga
Quote: Matilda_81

Olga, you, like a sorceress from a hat, pull out more and more new masterpieces !!!!!
How, how nice!
Rada-dms
It’s necessary to create such beauty! Now they will dream - we must do it!
shoko11
Thanks for the recipe, I still "pushed myself" and made me make a cake on the New Year's table. True, from the original recipe I left only the cream, it did not disappoint me. The only thing is, I would reduce the amount of sugar.
L-olga
Quote: shoko11

Thanks for the recipe, I still "pushed myself" and made me make a cake on the New Year's table. True, from the original recipe I left only the cream, it did not disappoint me. The only thing is, I would reduce the amount of sugar.
I'm glad! I agree about sweetness, but there would be less sugar, proteins would not be so stable. So here it is better to fight with excess sweetness with unleavened cakes and a sour middle))
marina-asti
L-olga, Olga, but you can clarify:
Is apple puree 100g in some proportion divided between the marshmallow component and mascarpone?
You have mashed apples with proteins and mascarpone in your description.
If the sugar is heated to 116, then how much water do you need to add to cook the syrup?
L-olga
Divide the applesauce in half.
We add water to the sahvr so that it is barely wet. 1 tbsp. L. Enough with your head
marina-asti
Olga, Thank you! I will try!
Willie
What a beauty!!!!!
Tyetyort
Olga, a wonderful recipe! I love mousses with apple and pear! And there are also strawberries! Now I know what to pile on DR! Although, will such a serve come out ... We will see!
Olya, and at what price you are doing?

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