Recette: Délicieux Naked Cake aux fraises

Naked Cake aux fraises.

Naked Cake aux fraises Vous pouvez avoir Naked Cake aux fraises utilisant 15 Ingrédients et 4 instructions. Voici comment vous réalisez ça.

ingrédients de la recette Naked Cake aux fraises

  1. Vous avez besoin of La Génoise:.
  2. Préparer of publicité.
  3. Vous avez besoin 130 gr of farine.
  4. C'est 130 gr of sucre en poudre.
  5. Préparer 4 of œufs.
  6. C'est 6 gr of levure chimique.
  7. C'est of La Crème:.
  8. Vous avez besoin 40 cl of crème entière liquide bien froide (au moins 30% de matière grasse).
  9. C'est 200 gr of mascarpone bien froid également.
  10. C'est 100 gr of sucre glace.
  11. C'est of Graines de vanille.
  12. Vous avez besoin of Sirop d'imbibage:.
  13. C'est 100 gr of d'eau.
  14. C'est 50 gr of sucre blond (ou blanc).
  15. Vous avez besoin of Des fraises (deux parquettes de 500 grammes pour moi).

Naked Cake aux fraises petit à petit de recette

  1. La Génoise: Préchauffer le four à 180°C. Dans un bol, mélanger la levure et la farine et mettre de côté. Séparer les blancs des jaunes puis monter les blancs en neige à l'aide du robot pâtissier (ou sans ;) pour les courageux). Quand les blancs sont bien monter, incorporer le sucre et battre jusqu'à ce qu'ils soient lisse et brillant puis ajouter les jaunes à petite vitesse une dizaine de secondes. A l'aide d'une maryse, incorporer délicatement le mélange farine/levure sans faire retomber l.
  2. La Crème: Dans le bol du robot pâtissier (que j'ai mis au congélateur avec le batteur une dizaine de minutes afin qu'il soit bien froid) verser la crème et le mascarpone. Mélanger à grande vitesse puis lorsqu'elle a pris, verser le sucre glace et les graines de vanille. Mélanger encore un peu sans faire trancher la crème. Mettre le tout dans une poche à douille et laisser prendre au frais..
  3. Le sirop: Dans une casserole, chauffer l'eau et le sucre. Laisser bien refroidir..
  4. Le montage: Découper le gâteau en 4 parts égales puis commencer le montage par une couche de gâteau, puis badigeonner de sirop, pocher la crème et déposer beaucoup de morceaux de fraises. Renouveler cette étape 3 fois en terminant par de belles fraises entières ou juste couper en deux pour que ce soit plus joli. Puis lisser grossièrement la crème qui dépasse des disques de génoise pour la laisser apparaitre finement et avoir cet effet "Naked".

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