Delicious cake with a base made of corn flakes

Name: Delicious cake with a base made of corn flakes - Teodosia A.
Ingredients: Base (circular shape with a diameter of 20 cm): 150 g corn flakes; 75 g soft butter; 3 tablespoons honey. Caramel cream: 150 ml liquid cream; 2 packets vanilla sugar; 3 teaspoons decaffeinated coffee; one packet of gelatin; a handful of diced strawberries. Fruit cream: a handful of sour cherries; a handful of strawberries; 100 ml liquid cream; a handful of sour cherries; one packet of vanilla sugar; one packet of gelatin. Decor: sour cherries and strawberries.

Diverse - Delicious cake with a base made of corn flakes by Teodosia A. - Recipia

Delicious Cake with Cornflake Base Preparation time: 30 minutes Cooling time: 2 hours Servings: 8-10 I present to you a dessert recipe that combines the crunchiness of cornflakes with the sweetness of fresh fruits, perfect for any special occasion. This cake is not only delicious but also easy to prepare, making it ideal for a fruit dessert competition or simply to treat your family and friends. Let's get started! Ingredients For the base: - 150 g cornflakes - 75 g soft butter - 3 tablespoons honey For the caramel cream: - 150 ml heavy cream - 2 packets vanilla sugar - 3 teaspoons decaffeinated coffee - 1 packet gelatin - A handful of diced strawberries For the fruit cream: - A handful of pitted sour cherries - A handful of strawberries - 100 ml heavy cream - 1 packet vanilla sugar - 1 packet gelatin Decoration: - Whole cherries and strawberries Step by Step Step 1: Preparing the base 1. Grinding the cornflakes: Start by crushing the cornflakes using a rolling pin. They will form the crunchy base of the cake. Make sure not to grind them too finely; they should remain slightly granulated to keep the texture. 2. Mixing the ingredients: In a bowl, combine the crushed cornflakes with the soft butter and honey. Mix well until you achieve a homogeneous mixture with the consistency of a moldable paste. 3. Forming the base: Take a 20 cm detachable ring mold and lightly grease it with butter. Evenly spread the cornflake mixture on the bottom of the mold, pressing down firmly to form a compact base. Arrange halved strawberries around the edge of the mold for an attractive look. Step 2: Preparing the caramel cream 1. Whipping the cream: In another bowl, whip the heavy cream together with the powdered sugar and decaffeinated coffee until it thickens. Use an electric mixer for optimal results. 2. Preparing the gelatin: Soak the gelatin in 100 ml of cold water for 5-10 minutes, then melt it in a double boiler until completely dissolved. 3. Combining the ingredients: Once the cream is whipped, add the melted gelatin, gently mixing to avoid losing air. Fold in the diced strawberries, mixing lightly. 4. Pouring the cream: Pour the caramel cream over the cornflake base, smoothing it out. Sprinkle small pieces of strawberries on top and refrigerate the dessert for about 30 minutes. Step 3: Preparing the fruit cream 1. Preparing the puree: Use a blender to turn the sour cherries and strawberries into a smooth puree. Ensure that the cherry pits are completely removed before adding them to the blender. 2. Whipping the cream: In another bowl, whip the heavy cream with the vanilla sugar until firm, just like in the previous step. 3. Adding the puree: Gently fold the fruit puree into the whipped cream. 4. Preparing the gelatin: Soak the gelatin in 100 ml of cold water, then melt it in a double boiler. Add the melted gelatin to the fruit cream, mixing well. 5. Finalizing the cake: Pour the fruit cream over the caramel cream, ensuring it is evenly distributed. Decorate with a few strawberries and cherries on top. Step 4: Cooling and serving 1. Final cooling: Refrigerate the cake for about 2 hours, allowing all the layers to set and the flavors to meld perfectly. 2. Serving: When ready, remove the cake from the mold and cut it into slices. You can serve it plain or alongside a scoop of vanilla ice cream or a chocolate sauce for a delicious contrast. Practical Tips - Choosing cornflakes: You can use unsweetened cornflakes to better control the sweetness of the cake. - Seasonal fruits: This recipe is very versatile; you can replace strawberries and sour cherries with other fresh fruits, such as raspberries or blueberries, for a variety of flavors. - Gelatin: Ensure that the gelatin is completely dissolved to avoid lumps in the cream. Substituting gelatin with agar-agar is a suitable option for vegans. - Dairy-free version: You can use plant-based cream and butter to make this dessert vegan. Nutritional Information This cornflake-based cake offers a balanced combination of carbohydrates from the flakes, healthy fats from the butter, and proteins from the cream. It may contain approximately 250-300 calories per serving, depending on the ingredients used and the portion sizes. Frequently Asked Questions - Can I use other types of sugar? Yes, you can use brown sugar or natural sweeteners, but we recommend adjusting the quantity to your taste. - How long can this cake be stored? When stored in the refrigerator, the cake can last up to 3 days, but it is best enjoyed fresh. - What drinks pair well with this dessert? A sweet sparkling wine or a light fruit tea can enhance the flavors of the cake. I hope this recipe becomes one of your favorites! Prepare it with love and enjoy every slice. Bon appétit!

Category: Diverse Author: Teodosia A. Views: 1 Date: 06.10.2024

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