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Eva Carranza

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Cake Cookies

50 min
55 min
Easy
34
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Prepare this delicious cake based on a moist and soft cake, interspersed with layers of a frosting of strawberry syrup and raspberries, with cream cheese and the softness of mascarpone cheese, covered in crunchy cracker crust and served with red fruits, this cake is simply spectacular.

Ingredients

8 servings
  • 5 pieces of egg white
  • 1/8 of teaspoonful of Salt
  • 1/2 Cup of refined sugar (110 g)
  • 5 pieces of egg yolk
  • 1/2 Cup of refined sugar (110 g)
  • 1 teaspoonful of vanilla
  • 1/2 Cup of vegetable oil (100 ml)
  • 3 spoonfuls of milk
  • 2 cups of flour (220 g) sifted
  • 1 1/2 teaspoons of baking powder sifting
  • 1 1/2 cups of strawberries (141 g), cut into pieces, for strawberry syrup
  • 1 1/2 cups of raspberries (141 g), cut into pieces, for strawberry syrup
  • 1/3 of Cup of refined sugar for strawberry syrup
  • 2 spoonfuls of Water for strawberry syrup
  • 1 tablespoon of lemon juice for strawberry syrup
  • 1 1/2 packages of cream cheese (190 gc / u) at room temperature, for bitumen
  • 110 grams of mascarpone cheese for bitumen
  • 1 Cup of powder sugar for bitumen
  • 2 cups of whipping cream for bitumen
  • 2 cups of cookie milled
  • to taste of Strawberry to decorate
  • to taste of cookie to decorate
  • to taste of blueberry to decorate

    Preparation

    Preheat the oven to 180 ° C.
    For the cake, in a bowl beat the egg whites with the salt and add the sugar little by little. Reserve.
    To part, beat in a bowl the yolks with sugar, vanilla, oil and milk until you have a homogeneous mixture. Mixture surrounds the sifted and clear powders.
    Pour the preparation into two previously greased and floured cake molds, bake for 30 minutes or until cooked. Remove from the oven and cool to room temperature.
    For the syrup, cook in a tall pot the strawberries with raspberries, sugar, water and lemon juice until a syrup is formed, strain the preparation, chill and reserve.
    For the bitumen, beat the cream cheese with the mascarpone cheese and add the strawberry syrup little by little, add the icing sugar, the cream to beat and keep beating until you get a consistent mixture and form peaks.
    On a table or a rotating base, place a sponge cake covered with the cream and repeat until all the layers are finished. Cover with all the frosting and refrigerate the paste until the bitumen is firm.
    Cover the cake with the ground cookies, with the help of a sleeve with starry duya shaped bitumen rosettes and decorate with cookies, strawberries and blueberries.

    PRESENTATION

    Decorate with ground biscuit around the cake and red berries.

    TIPS

    To know if your cake is well cooked insert a toothpick, if it comes completely clean it is ready.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1204
    kcal
    60%
    Carbohydrates
    171
    g
    57%
    Proteins
    14.5
    g
    29%
    Lipids
    58.9
    g
    91%
    Fiber
    11.1
    g
    22%
    Sugar
    100
    g
    111%
    Cholesterol
    135
    mg
    45%
    Esha
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