ricotta cheese cake

I found this beautiful recipe here and have changed only little things: like sugar, using less.

the last strawberries...delicious cups with strawberries, yogurt and pistachios

Given the high temperatures (which I love!) the strawberries do not disappear ...and before we begin the quarantine of 7 winter months (sigh!) pear-apple-banana-apple-pear, treat yourself to savor the last sweet strawberries. Here you find a recipe of Luca Montersino, changed and simplified, you can also read in the Magazine  Open Kitchen.

birthday cake for the fortieth anniversary of a friend!

I was a little absent in this last period and I'm sorry, but the reason was important : my holidays after a year of work! I'll try to remedy with this beautiful cake  (yes I'm very proud of it) prepared for a very special anniversary: 40 years of a friend, an event that should celebrate with a beautiful creation because it is such a golden opportunity also the ideal place to experimetn and test skills! So happy birthday Paola and gooooo the fun now really begins!

 

glasses of tiramisu with strawberries

For the cream tiramisu according to the recipe of Luca Montersino:

75g egg yolks

125g honey

100g fresh whole milk

250g di mascarpone

250g cream

For the syrup with strawberries:

300 g strawberries

2 tablespoons brown sugar

1 tablespoon vanilla liquor

To finish

400g di savoiardi (biscuits)

50g dark chocolate



How to make:

1. For the cream whisk the yolks in a saucepan with the honey, add the hot milk and cook up to 85 degrees, move all into the planetary and whisk till cooling. stirring gently with a spatula add the mascarpone cheese and then the whipped cream.

2. Blend 200g of strawberries with sugar, 4 tablespoons of water and vanilla liquor. Keep the other strawberries for the decoration.

3. For the finish: on a platter alternate the layers of biscuits soaked in wet tiramisu with strawberries and cream until all ingredients are finished. Melt the chocolate in microwave and decorate at will. Decorate with strawberries and leaves of fresh mint.

mimosa cake with strawberries

Prepare  the cake one day before it's easier to divide.

Ingredients:

• 225 g flour
• 225g sugar
• 6 fresh eggs
• 1 lemon
• 50 gr butter
• vanillin (vanilla bean is better)
• salt

Preheat oven at 180°

1. Beat the eggs with sugar and a pinch of salt to obtain a foam swells that "writes" (it takes about 10-15'), add the flour brought down by a sieve with the vanilla and stir with a wooden spoon (used only for pastry), add now yhe juice and zest of one lemon and then the melted butter COLD. Pour the mixture in a pan of 28 cm in diameter greased and floured if you put a disc of parchmente paper is perfect.  Bake for about 40'. Remove from the oven and let cool.

2. Finish the Cake : Cut the sponge cake into three discs and trim the edges and the top. With these make crumbs in the cutter for final decoration.  Whip 550g of cream with a spoon of icing sugar. Clean and dry 3 baskets of strawberries, take apart a dozen for garnish. With the remaining strawberries make a wet with water and a tablespoon of rum. Blend all. Soak with this wet each side of the sponge cake alternating with the cream; in the middle there I put melted chocolate. Close all layers and cover the entire cake with the remaining whipped cream. Sprinkle the crumbs of sponge cake both on the top and on the sides of the cake; cut the strawberries in half to garnish the bottom of it. Sprinkle all over with icing sugar.

Serves 10/12 slices.