I know that the picture is not spectacular, but when I had not thought about that later would publish in a blog, hehe. But even if not see too well, I find that it is important to see u na photo of the recipe you are explaining, either for appearance, or to get an idea of \u200b\u200bhow it should be, do not you think ?
Well, the picture speaks alone, let me explain how to make a strawberry and cream cake very fast, very simple, and bueniisima! Is a recipe that except whip the cream, do not do anything, just buy it and join it. For people who do not like complicated, I love:
Ingredients:
-Bases round cake to cake: come three are sold in every mall, without going too far I buy them in the Mercadona.
-Strawberry Mousse: In the baking area of \u200b\u200bany supermarket you will find a small box to make mousse, strawberry and seek the ready. Although the box seems small, I assure you that comes to leftover mousse cake.
-whipping cream: A tetrabrick like milk in the refrigerated area.
-Fresh strawberries, optional.
Preparation: The first thing is to make the mousse, in the box are the instructions, very easy, just mix the powder with milk, beat until slightly thickened and well blended, and put in the refrigerator.
As he finished making the mousse in the fridge (one hour approx) you have to whip the cream. I also explain in the Tetra Brik, pour everything into a deep pot or similar container, and shake until Mt. If the tetabrick not cold, you can get into the container where you go to whip the cream in another in which you have cast hie it is good that the cream is cold, ride better. And I recommend you judge with the blender, normal life is not necessary or that it is the straw. Very important is the way to move the whisk in the cream should be continuous up and down motion, not very fast. Once you go there you go riding by adding sugar, you will, until you know sweet. Once you are securely in place, you can put it in the refrigerator if the mousse is not ready yet (to see if this list, just look compact, the boll move does not move just the mousse).
If you already have lists on both sides, is to start making the cake layers. first placed in the tray or wherever you want to take the cake (to be something flat and sturdy, the cake will weigh enough) the first base of cake with a palette gradually check the whipped cream, and spreads, leaving an even layer on the cake, layer it will leave plump, if you please like cream so you do not need you dig it all, and depe nde of individual taste. Once the layer is fully extended across the base, is placed above the middle layer of cake, and is thrown over the strawberry mousse, following the same procedure, although the mousse has a compact texture will not have any pair mold problem and extend it to create the capa.La amount of mousse that comes in those boxes to do, is the perfect fit for the cake, you will be a layer with enough strawberry.
Finally she gets the last biscuit base over strawberry layer. Once here, everyone can choose how to decorate, I for example in the photo, I took my first cream left over, I made a small top layer and put a layer of sliced \u200b\u200bstrawberries, then fill the gaps and edges base with strawberry jam, but very little because it overrides the taste of strawberries. On another occasion, use another layer of mousse and then decorated it with a pencil of strawberry syrup. This already left for the imagination of everyone. If you have assembled all Creme tetrabrick (I think is best) cream on you can also use the edge of the cake and the layers will not and people do not know what to expect!
And now, to eat!
For how long is the text will seem difficult if you read above, but I assure you that no, what happens is that I like to explain it well! lol! I encourage you to try it, it is very simple, if you do tell me that this came out!
Greetings!
Sand!
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