Hello!

At the request of the workers, I quickly add here the recipe of my recent impromptu cake.

The history of its creation is very prosaic. I had in the fridge the remains of strawberry cream with mascarpone, there was a pair of blackened bananas and a little chocolate ganache.

Why not combine all this? - I thought and cooked this wonderful strawberry-banana cake with chocolate ganache and mascarpone.

Once the pectin has melted well, pour the mixture into a glass dish. For strawberry cream: Boil strawberries in a saucepan until almost boiling, add half the sugar in the rain, mix and mix the cornstarch in a bowl with the other half of the sugar. Mix with a whisk. Once the mixture is poured, pour the contents of the bowl into the pan. Bring to a boil for one minute. Mix the mixture with a strainer and pour it into a glass dish. Shake on contact and store in a cool place for one hour.

Cookies: Preheat oven to 180 °. Melt the butter and cool. In the mixer, add the icing and mix. Add egg yolks, mixer. You get creamy almond paste. In a large bowl, mix the egg whites with the sugar. In a bowl, mix the creamy almond paste in whitewash and whisk everything until a homogeneous mixture is obtained. Mix the mission gently. In a bowl, pour the cold melted butter with a small portion of the mixture. oil gently with a whisk. After the butter is well put, pour the contents of the bowl into a bowl and mix everything with the myris.

Detailed cake composition  we have the following:

  1. chocolate banana sponge cake
  2. strawberry cream with mascarpone
  3. strawberry confit
  4. chocolate ganache

It is possible without ganache, but I had it ready, and I also identified it in this cake.

Product List

For chocolate banana sponge cake:

  • vegetable oil - 100 ml
  • sugar - 175 gr.
  • flour - 175 gr.
  • baking powder - 1 tsp.
  • soda - ½ tsp
  • cocoa powder - 4 tbsp.
  • chocolate drops or chopped chocolate - 100 gr. (optional)
  • banana pulp - 175 gr. (1 large or 1.5 small)
  • eggs - 3 pcs.
  • milk - 50 ml

For strawberry confit:

  • strawberry - 200 gr.
  • sugar - 100 gr.
  • pectin - 5 gr.

For chocolate ganache:

  • dark chocolate - 50 gr.
  • fat cream 33−36% - 50 gr.

For strawberry cream:

  • fat cream 33−36%, cold - 375 grams.
  • mascarpone cheese, cold - 360 gr.
  • sugar - 75 gr.
  • vanilla essence - 1.5 tsp.
  • strawberry puree - 100 gr.

In order to get strawberry puree, I just mash fresh strawberries with a blender.

Place a sheet of cooking paper, greased with oil on top and top of the baking sheet, pour the dough out of the biscuit onto the sheet, slightly lift it in the middle with a spatula, spread the dough first in the direction of the corners, then from one side to the other. Bake at 200 °, between 6 and 8 minutes. Decorate the cabbage with glaze: Decorate the cabbage: put the creamy in your pocket, with a small sleeve. Place the socket in the cabbage, squeezing the pocket until the cream comes out of the cabbage. Pat the cabbage: after the cabbage is decorated, plant the toothpick diagonally in the cabbage, soak the top of the cabbage in the glaze, aspire to remove any excess.

Start cooking

Chocolate banana sponge cake:



Strawberry confit:

While the biscuit cools down, prepare the strawberry confit.

  1. Cut the strawberries into slices, put in a saucepan and heat over moderate heat.
  2. Sugar is thoroughly mixed with pectin and after the strawberries boil and produce enough juice, pour this mixture in a thin stream in a saucepan.
  3. With constant stirring, boil the confit for 2–3 minutes until slightly thickens. Remove from heat and leave to cool.

Chocolate ganache:

  1. Chop dark chocolate and put in a bowl.
  2. In a small sateetichka, bring the cream (do not boil!) To a boil and pour the chopped chocolate with them.
  3. Leave for 1 minute and mix thoroughly with a silicone spatula until a uniform glossy ganache. Cooling down.

Strawberry Mascarpone Cream:

  1. Cream pour into the bowl of the mixer and put in the freezer for 15 minutes with a whisk for beating.

    Additional cooling will help us whip the cream much faster.

    Place packed and glazed cabbage on a plate. Lemon Thyme Ganache: Fill with lemon thyme cream. Boil, strain and pour half of your weight in white chocolate. After the mixture is smooth, store it in a cool place. The next day, raise your hand with a whip in the form of cream.

    Squirrels are separated from the yolks

    Dressage: Put ganache with lemon thyme in your pocket. Put the strawberries in your pocket. Using cookie cutters, cut the cookies. For each oven, prepare two oval biscuits about 12 cm by 6 cm: one full and one reddish in the middle. On a baking sheet covered with a sheet of baking paper, place the biscuit: a full sponge cake at the bottom, the sponge cake was repeatedly cleaned in the middle. The cake is thus hollow in the middle. Steal generously from strawberry confiture in the cavity of a cookie. Decorate the emptiness of strawberry cookies, on top of the config.

  2. Then we add Mascarpone, sugar, vanilla essence to the same bowl and whisk first at the minimum speed, and then at the maximum, until stable peaks.
  3. At the end add the strawberry puree and gently mix it into the cream with a spatula.

Before assembling the cake, remove the cream in the fridge.

Cake assembly

After all the components of the cake are cooled, proceed to the assembly of the cake.

  1. If you need even korzh, cut off the top of the biscuit. I did not do this, but then I leveled the cake with cream.
  2. Cut the banana sponge cake into 2 identical cakes (or 3 - if the cake is high)
  3. Spatula smear the bottom cake with chocolate ganache.
  4. Spread 1/3 of the cream on top and distribute the spatula over the cake.
  5. On a layer of cream distribute strawberry confit.
  6. We cover with the second cake, lay out another 1/3 of the cream and carefully level with spatula.
  7. Apply a small amount of cream on the sides of the cake, collecting crumbs biscuit.
  8. Put the cake with the remaining cream in the fridge for at least 1 hour.
  9. After that, cover the sides of the cake with the remaining cream and carefully level it with a scraper.
  10. Speaking "curb" cream, formed at the top of the cake, tighten the spatula to the center.
  11. Put the cake in the fridge for another 2-4 hours. Before serving, let the cake warm for 15 minutes.


Put the cabbage on the edges of the cookies, massage the ganache balls with lemon thyme, pull between the cabbage and place a few flowers of lemon thyme, sprinkle with pistachio nuts. thoughts. Tapioca or pearls of Japan: in a large area, semolina. Confectionery lipstick: in supermarkets, in the confectionery department.

Gr. powdered sugar

Biscuit crumbles, light as a bubble, sweet cream, but a layer of raspberry and raspberry gel adds acidity, it's great! Before you begin to prepare the cream, first prepare the raspberry jelly, which before the preparation of the cream will be solid. Separate the white from the yolks, distribute it to a solid foam, gradually pouring in sugar, add one yolk in front of the whip and gradually beat until the weight becomes uniform.

I have it all.

Ask questions in the comments. I am in touch.

Until new meetings.

Olya Athena, blog author Sweet Chronicles.

Good luck, love and patience.

Sweet strawberry confit goes well with delicate pistachio cream. A yogurt mousse gives lightness to this dessert. The cake was fresh, light and very summery, I would say. The cake is delicious and beautiful, and I assure you, it is not difficult to prepare.


Pistakovy brewed sponge cake

frame 30x40
45 ml of milk
50 g oil drain
30 gr pistachio paste
70 gr flour
80 gr yolks
50g eggs
120 grams of proteins
60 grams of sugar
2-3 drops of green dye as desired.

Cooking:
Milk, bring the butter to the boil, add the fist paste and brew with flour. The same as in the preparation of eclairs.
Put the dough into the bowl of the mixer with the paddle. Stir for several minutes to cool the dough. Put in two sets of eggs with yolks. Beat until smooth.
In another bowl, beat the whites with sugar until soft peak.
Introduce the whipped whites into the dough in two steps. Stirring with a spatula, without a mixer.
Bake at t 170С for 12-15 minutes. Cool and strip.
Cut 2 strips of 5 cm. And a circle of 18 cm.
Pave the ring with an acetate film and put the biscuit strips on the sides slightly overlap. Put in the freezer.

Strawberry confit

130 grams of strawberry puree
30 grams of invert sugar
40 g sugar
5 g NH pectin

Puree warm with invert sugar, bring to about 60 C.
Add sugar mixed with pectin. Actively interfering with a whisk to bring to a boil. Boil a minute.
Pour into the bottom of the mold and freeze.

Pistachio cream

150 ml of milk
30 gr pistachio paste
2 yolks
40 g sugar
6 g sheet gelatin
150 ml heavy cream

Dunk first gelatin in cold water. Beat yolks with sugar and pistachio paste.
Bring the milk to a boil, remove from the heat and trickle in a yellow-pistachio mass.
Pour everything back into the pan, where the milk is heated and, with constant stirring, bring the mass to a light thickening (85 ° C). Add soaked and pressed gelatin.
Cool it down. Introduce whipped cream. Mix.

Pour into confit and freeze.

Yogurt mousse

200 ml of strawberry yogurt (can be replaced with natural yogurt by adding chopped strawberries)
200 grams of heavy cream

40 grams of powdered sugar
6g gelatin

Soak gelatin in cold water. Heat 50 ml of cream to almost boil, add pressed gelatin. Cool it down.
Beat the remaining cream with powdered sugar. Add yogurt, gently stirring. And last add cooled cream with gelatin. Pour on pistachio cream.
Smooth out the mousse and slightly drown in it a round biscuit. To freeze.

Nuances: when cooking cakes, I use a cake spatula. Lay the bottom of the acetate film. And together with the ring I freeze. When you pour out the cream or mousse, it will not spill out and will immediately freeze slightly.

well, where without a cut.


Bon Appetit!