Strawberry mood - hit of the season. Cooking strawberry cake for our beloved ones!

Soft as a cloud, a cake, even after 5 days (unless you are so courageous or lock your fridge). Strawberry sauce, strawberry disc in the center of the cake and strawberry decoration!

Ingredients (springform cake pan - diameter 26 cm):
Sponge cake
6 eggs.
120 g of sugar.
120 g of flour.
5 of cream of tartar (or a teaspoon of lemon juice).

Cream to choose either -
Lemon custard:
3 yolks.
3 tbsp of flour.
3 tbsp of sugar.
1/2 liter of milk 3,2% fat.
zest of 3 lemons.
Boil the milk with lemon zest. Throw away the zest. Mix yolks with sugar until sugar dissolves on the water bath. Add flour, stirring constantly and a tablespoon of milk, stir well, add gradually all milk, cook stirring, bring custard to a boil and simmer it for another 4-5 minutes until smooth and thickened. Cover with a kitchen foil and let cool.
Or chocolate-coconut:
200 g of melted white chocolate.
coconut flour (as much as you like).
200 g whipped cream.
sugar (optional).

Strawberries (900 g.)
Strawberry sauce for impregnation:
300 g. of strawberries.
juice of half a lemon.
7 tablespoons of white wine.
2 sprigs of mint.
5 tbsp of sugar.

Strawberry disk (thickness - 5 mm.)
400 g. of strawberries.
6 tbsp of sugar (adjust to taste).
7 tablespoons of white wine.
juice of half a lemon.
pectin for 500 g. of fruit mass.

200 g. of strawberries - for decoration.
Whipped cream (250 g) with sugar to taste to decorate the top - if desired.
Preparation:
Sponge cake
Yolks with sugar beat with a mixer at least 10 minutes until white . Add the flour and whisk until smooth. (Wash and dry mixer beaters) Further, in a clean, dry bowl, beat whites with a pinch of salt, add cream of tartar and beat until strong peaks (it takes about 4 minutes). Using a wooden spatula add  a 1/4 of whites and to yolks, mix with a circular motion from the bottom up counterclockwise, add the remaining whites and mix quickly until smooth. Bake for 45 minutes in a preheated oven at 180 degrees. Try with a skewer if ready. Let rest for 10-15 hours.

Strawberry sauce for impregnation
Mint and strawberries grind into a puree in a blender. Pour into a saucepan add the lemon juice, wine, sugar, bring everything to a boil and boil for 2-3 minutes.

Strawberry disk
Strawberries grind into a puree. Pour into a pan, add sugar, pectin, wine, lemon juice, stir well. Bring to a boil + 3 more minutes. Then cover the bottom and the sides of springform cake pan with kitchen foil, pour strawberries and send into the freezer for 5-10 minutes. The disc is ready.

Assembling the cake
Cut the cake into two equal parts with a knife or a special thread. Impregnate the first part with a strawberry sauce, spread a custard, cover with a strawberry disk, put on top a second part of the sponge cake, impregnate it with the rest of the strawberry sauce, spread a custard or whipped creams and decorate with strawberries. Let rest in the refrigerator for 5-6 hours.
Buon appetito!

Extremely soft and tender chocolate mousse tart for you)

dedicated to chocolate lovers)
The recipe is simple, requires no extra costs. Ideal for those, who doesn't want to waste a lot of time to make a cake.

Ingredients (tart diameter 22 cm):

For the base:
250 g. of flour.
100 g. of butter, chilled, cut into cubes.
100 g. of sugar.
4 egg yolks.
a pinch of salt, vanilla.
For the chocolate mousse:
300 g. of dark chocolate (50% cacao)
300 g. fresh cream (35% fat) very cold.
2 egg whites.
50 g. of caster sugar + 50 g. of sugar.
 Preparation:
 Dough: In a blender mix all ingredients except the egg yolks. Transfer to a cold bowl, pour in the egg yolks into the center, knead the dough with a hand. Work quickly so that the butter doesn't melt a lot. Form a ball, cover in a plastic wrap, let rest in the fridge for 20 minutes.

For the chocolate mousse: melt the chocolate, set aside, at this time beat whites, gradually adding in caster sugar (it usually takes about 4 minutes). Next, whip the cream with the sugar until a solid consistency. Try and adjust for sweetness. Now whisk gently chocolate with whites and cream until mousse acquires a uniform and velvety texture. Cover with foil, set aside in the refrigerator.

Preheat the oven (180 degrees). We get our dough, form a circle, using a rolling pin and transfer to the tart form. Pierce dough with a fork. Cover it with baking paper, pour some beans on it. Thus the dough does not rise during baking. Put it in the oven for 15 minutes. Take out, remove the baking paper from and the beans. You can beat one egg yolk and further lubricate tart. Then send to the oven for another 10 minutes. Let cool, fill with chocolate mousse, decorate the top. What your heart desires. I had a bit of whipped cream and grated hazelnuts.
Buon appetito!

The best tiramisù ever - classical Italian recipe

First time I tried tiramisù in Italy, my mother-in-law made it for me and since then there is no other recipe of Tiramisù for me...
Tiramisu (Tiramisù) - which is translated from the Italian "tira mi su" means to take me up, in fact, it takes you on the "seventh heaven". Divine taste and heavenly delight in one dessert. Have not you  tried it before? Then you just have to do it!
A big plus of this dish is that it is prepared very quickly and easily .. The main task to find high-quality and fresh ingredients.
I really can't remember even one restaurant in Italy that served delicious tiramisù. Also, ordering tiramisu in a bar or restaurant is always a bit risky, because there are raw eggs in its recipe, so if you do not keep the household, buy eggs at local sellers whom you trust.

For 9 servings of tiramisù you need:

1. 350 g. savoiardi biscuits (ladyfingers).
2. 3 egg yolks.
3. 130 g. sugar.
4. 2 tablespoons of wine Marsala (from g.Marsala in Sicily, where it is produced, this wine with a surprisingly fragrant floral-fruity bouquet, if no marsala - replace something alternative that will be available)
5. about 0,5 liter of coffee (if you have a coffee machine - make 4 "elongated" espresso (each 120 ml.).
6. pinch of salt
7. 50 g. of cacao powder.
8. 500 g. of mascarpone cheese (brand Galbani "Santa Lucia" is perfect)

Preparation.
Usually tiramisu has 2 layers. Divide the number of cookies savoiardi in 2, and take the glass pot which is ideal for the amount and size of biscuits.
Make coffee and set aside for now. Whisk the egg yolks well with sugar and add Marsala wine in a deep bowl. Incorporate mascarpone into the beaten egg yolks and stir well until smooth velvety texture.

Assembling tiramisù:
1st layer: Put each savoiardi into bowl with coffee not more than for one second and spread along, covering completely the bottom of our glass bowl. Next spread the cream over biscuits (visually divide it into two equal parts, as you will have two layers). Sift generously bitter cacao powder over the entire surface.

2nd layer: The same as for the first layer, but put the biscuits directed oppositely relatively to first layer. Spread over the remaining cream and sift cacao on top. Your super tiramisù is ready, please, try not to eat it right now, let it rest in the fridge for 5 hours and then the taste will be much better. 

Buon appetito!