Quick cake with milk cream and strawberries

Name: Quick cake with milk cream and strawberries - Augustina I.
Ingredients: 750 ml milk 3 tablespoons cornstarch 5 tablespoons sugar 1 vanilla pod 300 ml whipped cream 400 g ladyfingers 500 g strawberries + 2 tablespoons sugar

Dessert - Quick cake with milk cream and strawberries by Augustina I. - Recipia

No-bake cake with ladyfingers, milk cream, and strawberries – a refreshing delicacy If you are looking for a quick, delicious, and no-bake dessert, you have come to the right place! This cake with soaked ladyfingers, fresh strawberries, and a fine milk cream flavored with vanilla is perfect for hot summer days or for moments when you want to impress your guests without spending hours in the kitchen. Total preparation time: 30 minutes Chilling time: 2 hours Number of servings: 8-10 Necessary ingredients: For the milk cream: - 750 ml milk - 3 tablespoons cornstarch (or flour, but we recommend cornstarch for a finer texture) - 5 tablespoons sugar - 1 vanilla bean - 300 ml whipped cream - A pinch of salt (optional) For soaking and decoration: - 500 g fresh strawberries, cleaned and washed - 2 tablespoons sugar (for the strawberry sauce) - 400 g ladyfingers - Brandy or another alcoholic beverage (optional, for soaking) Preparing the strawberry sauce: 1. Start by placing the cleaned strawberries in a pot over medium heat, along with 2 tablespoons of sugar and 50 ml of water. Let it boil, stirring gently, until the mixture comes to a boil. 2. Once the strawberry sauce starts boiling, reduce the heat and let it simmer for 3-5 minutes. Remove from heat and let it cool. 3. After the sauce has cooled, use a blender to turn the strawberries into a fine paste. If desired, add a teaspoon of brandy or another alcoholic beverage for extra flavor. Preparing the milk cream: 1. In a bowl, add the cornstarch, sugar, and seeds from the vanilla bean. Mix well to combine the ingredients. 2. Start gradually adding the milk, constantly whisking to avoid lumps. Continue mixing until the mixture becomes smooth. 3. Place the mixture over low heat, stirring continuously. You will notice the cream starting to thicken. When it reaches the desired consistency (about like pudding), turn off the heat. 4. Cover the cream with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a crust from forming. Let it cool completely. 5. Once the cream has cooled, whip the cream until fluffy and gradually add it to the milk cream. Gently fold to maintain the cream's aeration. Assembling the cake: 1. Prepare a deep dish by lining it with plastic wrap. This will make it easier to remove the cake after it has cooled. 2. Start by placing the first layer of ladyfingers, quickly dipping them in the strawberry sauce to soak. Place half of the ladyfingers at the bottom of the dish. 3. Add a layer of sliced strawberries, followed by 3/4 of the milk cream. 4. Repeat the steps, adding another layer of soaked ladyfingers, followed by the remaining strawberries and the remaining cream. Smooth the surface with a spatula. 5. Cover the cake with plastic wrap and refrigerate for 2 hours to set. Serving the cake: 1. After the cake has cooled, carefully remove it from the dish by inverting it onto a platter. 2. Decorate with the remaining cream and, if desired, sprinkle some sliced strawberries on top for an attractive appearance. 3. Serve the cake chilled, perhaps alongside a scoop of vanilla ice cream or a chocolate sauce for a delicious contrast. Useful tips: - If you do not have a vanilla bean, you can use vanilla extract, but the flavor will be more intense and natural with the bean. - Cornstarch is preferred over flour for a finer cream texture, but if you want a simpler option, flour is a viable choice. - Make sure to use ripe strawberries, as they will add a more intense flavor and natural sweetness to the cake. Nutritional information: This cake is a lighter choice compared to baked desserts, having approximately 250 calories per serving, depending on the amount of sugar and cream used. Strawberries are rich in vitamin C, antioxidants, and fiber, contributing to a healthy diet. Possible variations: - You can replace strawberries with other seasonal fruits, such as raspberries, blueberries, or peaches. - For a dairy-free version, try using almond or coconut milk and vegan whipped cream. - Add a layer of chopped nuts or chocolate chips between layers for a crunchy texture. This cake with ladyfingers and milk cream is not only a delicious choice but also a pleasant cooking experience. Each step will bring you closer to a spectacular final result! So, don't hesitate to try it and enjoy a simple yet sophisticated dessert that will delight everyone's taste buds. Enjoy!

Ingredients

750 ml milk 3 tablespoons cornstarch 5 tablespoons sugar 1 vanilla pod 300 ml whipped cream 400 g ladyfingers 500 g strawberries + 2 tablespoons sugar

Quick cake with milk cream and strawberries

Ingredients

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