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Rhubarb and strawberry cake for coffee

Rhubarb and strawberry cake for coffee

Mix whole eggs with sugar. When it melts, add the milk, oil and then the flour that has been mixed before with the baking powder and very little cinnamon. At the end we add the grated orange peel.

Pour the composition into a tray lined with oil and flour or put baking paper. Over the dough we arrange slices of strawberry and rhubarb that we boiled for 2 minutes with 3 tablespoons of sugar and 1/2 cup of water. We also put the strawberry jam, without the need for the surface to be evenly covered with it.

To make the topping, mix all the ingredients by hand until you get crumbs of butter and flour. Sprinkle it over the fruit and jam, then we can bake the cake at 180 ° C for 60 minutes (after 40 minutes cover with foil so that it does not darken too much in color). The oven must already be heated.

Good appetite!

Serving ingredients:

First prepare the top layer for which 200 g of cleaned and chopped strawberries are boiled with caster sugar and water. You need to get a fruit puree that is left to cool.

The rest of the fruit is crushed and distributed in glasses. Put the biscuits soaked in coffee and broken and then put a layer of mascarpone lightly mixed before with whipped cream and powdered sugar.

The mascarpone cheese for tiramisu must be of good quality.

Prepare gelatin for the fruit puree and mix with it. Pour the fruit puree, place 2 strawberries in each glass and let it set. Refrigerate for two hours and serve sprinkled with ground pistachios.

Cake the waves of the Danube with cherries or sour cherries

A light and quick cherry cake. Cherry jam with rum & # 8211 RECIPE BOOK Recipes Cakes, Recipes. Strawberry Jam Dessert Recipes, Canned Recipes.

Fine plum jam stuffed with walnut kernels or almonds. The cake that no guest can resist - The & quotLulu & quot & # 8211 Lime flower cake. And as the strawberry and rhubarb jam was very successful, I was sure that I would not fail with this tart either. Pour the strawberry and rhubarb mixture into a tart shape. Strawberry shortcake with flower decoration made of tender dough. Rating: 4.6 & # 8211 10 reviews & # 8211 3 hours 30 min. Yes, but you almost double the flour. Starch is much more concentrated. Butter cream with raspberries, strawberries or berries & # 8211 cold, without. Roll with mascarpone, whipped cream and strawberries. Accompaniment - composition of cakes, mayonnaise, sauces.

In addition: & # 8211 breakfast: coffee without sugar and a fruit (orange, grapefruit, strawberries or apple) & # 8211 lunch: grilled or boiled chicken breast, an apple. Strawberry shortcake consisting of pandispan, vanilla cream with butter and garnish. If you want, you can repeat the search and show the omitted results.

Pain cake with coffee and walnuts

It is pandispan, a little different from cake… it is much fluffier and lighter. Garnish each with strawberry jam and sour cream, then. And as the strawberry and rhubarb jam was very successful, I was sure that I would not fail with this tart either. It is made very easy, the dough it.

I know it by the simple name of meringue cake. Now there is a wide variety of jams to choose from or fruits to turn into jams. So let's start with our sweetness.

Wash the rhubarb stalks well and cut the part of the juice where the leaves were cut. Strawberry jam, old recipe, no additives & # 8211 Gina Bradea appetite. Blog Recipes Culinary appetite.

I said to make jam, but also strawberry jam. The best strawberry shortcake recipe is waiting for you. It is a fragrant, fluffy cake with a slightly damp top!

Rhubarb cake and sweet cream icing

For a long time I wanted to make a rhubarb cake. And here are some wishes that come true: P. From rhubarb is used only the stem that has a sweet sour taste (more sour). The tails and leaves are not used because they are toxic & # 8211 contain oxalic acid. It doesn't kill you, but over time, it can be harmful if you eat it regularly. Plus it's very sour. The older the rhubarb, the longer the tails and the more oxalic acid.

The cake is very good, and rhubarb can be replaced with any fruit you like!

  • 200 g dietary cow's cheese
  • 8 tablespoons oil
  • 8 tablespoons milk
  • an egg
  • 100 g of sugar
  • a vanilla sugar plate
  • a pinch of salt
  • 400 g flour
  • an envelope and two teaspoons of baking powder
  • a portion of vanilla cream, from 500 ml of milk (follow the recipe from the link)
  • 1 kg rhubarb (clean the tails and leaves)

Sweet sour cream glaze ingredient:

  • 500 g sweet cream
  • 3 eggs
  • 150 g sugar
  • candle sugar for decoration (optional)

First prepare the dough. Mix lightly (not very vigorously) cheese, milk, oil, egg, sugar, vanilla sugar and salt. Mix the flour with the baking powder and sift. 2/3 of the flour is added to the cheese composition and mixed. Then add the rest of the flour. Knead until a homogeneous dough is obtained. Take a square oven tray (hence stretched and with small edges) and grease with fat (butter or oil). Spread the dough on the table a little, then put it in the pan and spread it to the edges. The edges of the dough should be as high and even as possible, so that the sour cream icing does not flow when it is placed. Preheat the oven to 200 degrees Celsius.

The rhubarb is washed and cut into 4 cm pieces. For the sour cream icing, mix the sweet cream with the sugar and eggs. Pour the vanilla cream over the dough and spread. Place the rhubarb pieces on top, and pour the sour cream icing over them. Put in the oven for about 30-45 minutes. Remove and allow to cool. Before cutting and serving, you can sprinkle with candy sugar. Good appetite!

Overturned cake with strawberries and rhubarb

Overturned cake with strawberries and rhubarb is based on pandispan dough (Pan di Spagna). This dough is prepared from only three ingredients: eggs, flour and sugar and is used as a base for many pastries, being very versatile.

Using different ratios of ingredients, we can obtain different consistencies of the countertop: light weight, medium weight and heavy weight. Thus, for a light meal, considering the average weight of an egg as 50g, we will use 20g flour and 20g sugar for each egg used. For an average meal we will use 35g flour and 35g sugar for each egg used. For a heavy meal, we will use 50g flour and 50g sugar for each egg used. For different cakes, countertops with different consistencies will be used. More details on the recipe for pandispan dough and how to use it can be found in the Basic Recipes category.

For the overturned cake with strawberries and rhubarb I used the recipe for the heavy table top.

Ingredients for Strawberry and Rhubarb Overturned Cake:

For a 25x25cm tray: 5 eggs, 250g flour, 250g sugar, a pinch of salt, 200g sliced ​​strawberries and 200g cleaned and cut rhubarb about 10mm thick. For greased tray: a cube of butter the size of a walnut, 26g sugar.

Preparation for the overturned cake with strawberries and rhubarb:

First we prepare the fruit. Wash the strawberries well, let them drain in a sieve, then cut them into rounds and keep them in a bowl. We wash the rhubarb stalks, clean them and cut them about 10mm thick slices, which we also keep in a bowl.

For the pandispan countertop. In a clean, dry bowl, mix whole eggs with a pinch of salt and sugar until the composition is light in color and triples in volume. We give up the mixer palette and incorporate the flour with the help of a silicone palate or a wooden spoon, gradually adding and mixing gently from the bottom up until we incorporate all the flour.

Grease the pan with a little butter, sprinkle with sugar and place the sliced ​​fruit to cover the entire surface. Pour the dough over the fruit, as evenly as possible. Then level the surface with a spatula. Put the tray in the preheated oven at 170 ° C and bake the cake for about 20 minutes. The cake is ready when the surface has taken on a golden color, and when you press it with your finger, the surface returns (like a sponge). For safety, we can also check by pricking the countertop with a skewer stick. If it comes out clean, it means that the cake is ready. But you can see that the skewer stick could get wet and color from the fruit at the base of the countertop.

When the cake is ready, take it out of the oven, let it cool for about 10 minutes, then turn it on a grill or tray. Cut and place on the plate after it has cooled completely.

No baking powder is used for this type of dough.

All ingredients must be at room temperature. For safety, they will be prepared about 2 hours before we start preparing.

Eggs are mixed for a long time with sugar. The more it mixes, the fluffier the cake top will turn out.

Do not open the oven door for the first 15 minutes. The top can be left due to thermal shock.

When incorporating flour, be sure to use a spoon or a silicone / wood palette and mix lightly, taking the composition from the bottom up. If you continue to mix, the dough will not grow and you will get a top with a compact, non-aerated table.

How to serve Overturned cake with strawberries and rhubarb:

Overturned cake with strawberries and rhubarb can be served plain, powdered with sugar, whipped cream or ice cream.
It is consumed cold, as a dessert, or with a good coffee.

Strawberry shortcake

An enticing dessert, with lots of strawberries and whipped cream topping - you won't be able to resist them!

Ingredients and quantities:

    • 1 kg of fresh strawberries
    • 1/2 cup sugar
    • 2 1/4 cups flour
    • 2 teaspoons baking powder
    • 2 teaspoons vanilla essence
    • 1/4 teaspoon salt
    • 1/2 cup butter
    • 1 or
    • 2/3 cup of milk
    • 2 cups of whipped cream

    Method of preparation:

    1. Cut the strawberries into slices and mix them with 1/2 cup of sugar.
    2. Meanwhile, preheat the oven to 220 degrees C. Grease a pan with a little oil, then line it with flour.
    3. In a medium bowl, mix flour, baking powder, 2 tablespoons sugar (or more, as desired) and salt. Melt the butter and add it to the bowl. Then incorporate the beaten egg and milk, and mix until smooth.
    4. Put the composition in the pan and let it bake in the hot oven for 15-20 minutes. After baking, remove the tray from the oven and let the top cool partially.
    5. When it has not yet cooled completely, lightly cut the countertop to form two layers. Put some of the candied strawberries on the bottom layer, and the rest on top. Garnish the cake with whipped cream, and you can enjoy it!

    Strawberry, rhubarb and meringue cake & # 8211 GF

    With a slightly moist top, sour fruit and sweet meringue crust, this Strawberry, Rhubarb and meringue Cake & # 8211 GF is perfect.

    I thought of the recipe especially for, for mothers who have children with gluten intolerance and no longer know how to compensate for the dietary restrictions of their children, but also for adults in the same situation, who would like to taste a good cake that does not cause them harm.

    Since recently I received for testing several types of gluten-free flour mixtures from Schar Romania, I started with this cake I used Mix C & # 8211 Mix Patisserie, an excellent flour mixture for cakes and other pastries.

    Ingredients for Strawberry, Rhubarb and meringue Cake:

    For the dough: 3 whole eggs + 2 yolks, 20 tablespoons flour Mix C & # 8211 Mix Patisserie de la Schar, 20 tablespoons sugar, 20 tablespoons sunflower oil, 20 tablespoons vegetable milk (soy, coconut, almonds & # 8211 I made it at home from cashew nuts & # 8211 recipe you can find here), a teaspoon of baking powder, a pinch of salt, natural vanilla flavor, organic citrus peel (from untreated lemons and oranges).

    For meringue: 2 egg whites, 100g caster sugar, a pinch of salt.

    Fruits: rhubarb and strawberry cubes.

    Preparation Cake with strawberries, rhubarb and meringue:

    First we prepare the fruit. Peel the rhubarb, then cut it into slices about 4-5mm thick, and cut the washed and peeled strawberries in half and keep them together in a bowl.

    Then separate the egg yolks from the 2 eggs.

    We put the egg whites in the mixer bowl (well cleaned and dried) together with a pinch of salt and 100g caster sugar. We put the mixer bowl on the bain-marie and mix with a manual mixer until the sugar has completely melted and the foam takes on a slight consistency. We continue to mix then cold, until the meringue has cooled completely, hardened and caught the specific luster.

    In a bowl put 3 whole eggs plus the two yolks, add a pinch of salt, sugar, oil, vegetable milk and flour previously mixed with baking powder and sifted, natural vanilla flavor and citrus peel and mix with a whisk manually until complete homogenization. The resulting dough will be fluid, slightly thicker than pancakes.

    Pour the resulting dough into a greased pan (butter or oil) and powder with flour. I used a professional spray to remove the mold. Then insert the tray in the preheated oven at 170 ° C for about 15 minutes.

    After 15 minutes, when the dough has reached a certain consistency, remove the tray from the oven, sprinkle the fruit as evenly as possible, then place the meringue in waves covering the entire surface. Put the tray in the oven and let it bake for about 20-30 minutes, watching the baking from time to time. The meringue must be hard on the surface, and a skewer inserted in the dough must come out clean. Caution: the skewer may have traces of fruit or the layer under the meringue crust, but not of the dough.

    When baked, remove the cake from the oven and allow to cool completely before cutting and serving. Portion with a sharp knife and watered before each cut.

    For the success of the wet dough, use only a manual whisk to mix, do not use the mixer. Using the mixer will result in a very fluffy dough in which the fruit will sink.

    For a successful meringue, first mix the egg whites with the sugar on a bain-marie until the sugar is completely dissolved, then mix cold until the meringue cools completely, hardens and takes on the specific luster.

    How to serve Strawberry, Rhubarb and meringue cake:

    The strawberry, rhubarb and meringue cake goes well with a cup of coffee, a cup of tea or a cold lemonade. Basically it can be consumed anytime and anyway because it is perfect.


    It's strawberry season (well, the import ones for now & hellip but that's it). If you are lucky, you can come across some even with taste.

    And what could be better on a hot day than some cold strawberries with sugar or whipped cream?

    Pai & hellip a strawberry ice cream smoothie? & # 128578

    I bought rhubarb for the first time and although I didn't really like the taste, so as not to throw it away, I used it in this smoothie with the thought that it also has some healthy vitamins :).

    But of course you can only do it with strawberries.

    For the whole operation, a blender is vital. If you have it, let's get to work.

    about 300 g of frozen strawberries

    about 50 g of frozen rhubarb

    2 lbs of honey (or sugar, to taste)

    How come:

    We clean and wash the fruits and put them in the freezer in plastic pans.

    Rhubarb, as it is harder, cut it into smaller pieces.

    In fact, to protect your blender from overload, I recommend that the strawberries be cut into smaller pieces.

    I left them in the freezer overnight, but I think about 2-3 hours would be enough. I took them out and left them on the table for about 15 minutes before

    to put them in the blender for fear of damage (blender: P).

    Okay, so put the frozen fruit in the blender

    (preferably after about 15 minutes at room temperature), honey and about 100-200 ml of milk.

    And blend well using the pulse function (at first, the pieces of fruit will need to mix a little).

    If you want it more liquid, add more milk, gradually, until it reaches the desired consistency.

    Put it in glasses and serve it for a maximum of half an hour so that it does not thaw completely.

    Very good to enjoy in the yard (or on the balcony in my case: P) on a summer day.

    Video: Rhubarb Upside-Down Cake