If you want to lose weight, don't drink tea! Because there is always a cake, a cake or cookies with croissants to it!
(Belly wisdom)
Hi friends! My name is Irina and you are on the IrinaCooking channel. Today I propose to make a Stracatella cake. This cake is interesting in that it can be prepared both in a traditional form, and it can be frozen and eaten like an ice cream cake.
👇 Video recipe - Straciatella cake without baking 👇
- I put 15 g of walnuts and 15 g of muesli in a blender and grind until fine crumbs. I pour the crumb into another container.
- I put 15 g of pine nuts with sugar in a blender and grind to a state of flour.
- I mix premium wheat flour with whole wheat flour and baking powder.
- I add 30 g of natural yogurt without sweeteners to two egg yolks. To this I add 20 g of honey and chopped pine nuts with sugar.
- Beat the two remaining egg whites.
- When soapy foam appears with a rain, I introduce 10 g of sugar and beat the meringue until fluffy.
- I add all the dry ingredients to the egg yolks. Then I introduce the meringue here in 3 steps.
- Last but not least, I carefully introduce muesli and walnuts.
- Ready dough I immediately put it in the pan and close it with a lid.
- I keep on medium heat 1 minute after that, the heating is reduced to almost the minimum for another 1 minute.
- Then I set the heating to the very minimum and leave it for about 5 minutes.
- Focus on the surface, there should be practically no raw dough on it.
Before flipping the biscuit, walk around the perimeter and make sure that it does not stick anywhere. You must turn it over quickly so as not to break it.
- Put the finished crust on a wire rack and let it cool.
It is better to make biscuit in the oven, but I could not bring myself to turn on the oven in such a heat.
While the biscuit is cooling, make the syrup.
- Add 30 g of water and 30 g of honey to a saucepan.
- Bring to a boil on the stove and boil for half a minute.
My biscuit fits very well under a 20 cm ring.
- I put a ring on a serving plate, lining it with acetate wrap.
- I dip the biscuit inside and soak it with warm syrup.
MOUSSE
- Soak 4 g of gelatin, add 25 g of water to it, stir well and leave to swell.
- You need 200 g of natural yogurt without additives, as well as 25 g of invert syrup, which can be replaced with honey.
- To this invert syrup, I will add two tablespoons of total yogurt.
- Stir and heat a little in the microwave.
- In the same place, in the microwave ovens, I will dissolve the gelatin. This can also be done in a water bath.
- I will add the warmed gelatin to the warmed yogurt.
- Now I mix all this with the bulk of the yogurt.
- I take out 200 g of very cold cream (30-35%) from the refrigerator.
- Beat them until fluffy.
- I add yogurt to the cream and immediately mix at minimum speed.
Make sure your yogurt is no higher than room temperature, because if it is warm, you cannot add it to the whipped cream.
- I put this beautiful tender mass in the freezer along with a whisk.
- Now I take 5 g of cocoa butter and 50 g of milk chocolate. If there is no cocoa butter, take 60 g of chocolate.
- It needs to be melted in the microwave or in a water bath.
- I take the mousse out of the freezer, stir it and put it back in the same place.
- When the chocolate has cooled down, I take the mousse out of the refrigerator and stir it quickly.
- I also quickly add chocolate there and stir everything.
It turns out wonderful pieces of chocolate inside a delicate mousse.
The finished mousse must be stirred and put on a biscuit.
Put the cake in the refrigerator for example overnight or for several hours.
Or it can be frozen, which I did.
The next day I take off the ring and move it to the refrigerator.
Since this cake is called Stracatella, it would be nice to decorate it with chocolate chips.
A little test before you leave ...
INGREDIENTS:
I wish you bon appetit and God bless you!