Download "Торт "Фрезье" с клубникой и кремом "Муслин" | Cake "Frezier" with strawberries and cream "Muslin"

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торт

торт с клубникой

клубничный торт

торт фрезье

фрезье

ванильный бисквит

бисквит

рецепт бисквита

рецепт бисквита на масле

заварной крем

крем муслин

крем

рецепт крема

рецепт заварного крема

торт на праздник

рецепт торта

клубника

выпечка с клуюникой

рецепты с клубникой

полуничний торт

торт з полуницею

полуниця

випічка з полуницею

рецепти з полуницею

торт на день рождения

торт на день народження

Танюшина кухня

классический бисквит

заварнойкрем

тортсклубникой

00:00:02

my channel today I’m preparing a beautiful

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summer strawberry cake freesia the

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most delicate slim cream combined with

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fresh strawberries and vanilla sponge cake

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in butter makes this dessert incredibly

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tasty

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and I start by preparing the sponge cake for the

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cake for this I will need eggs

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melted butter sugar flour

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and vanilla sugar into a deep bowl,

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pour the eggs, sugar and a packet of vanilla

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sugar, stir a little with a whisk,

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ready and send to a water bath,

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turn the heat to minimum and

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warm the egg mass well so that all the sugar is

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completely dissolved, after the

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sugar crystals have completely dissolved,

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the mass can be removed from the water bath, the

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heated eggs I pour it into the mixer bowl and

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beat it at medium-high speed so that

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the mass turns white and becomes fluffy. This is the

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consistency the

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mass should turn out to be when it subsides;

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it forms a pattern that

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does not spread immediately;

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pour in the sifted flour and, using

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gentle movements from the bottom up,

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mix it into the main mass;

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it’s ready; the last step is to add it.

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melted butter that

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has cooled to room temperature and also

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carefully mix it into the dough,

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ready to transfer the dough to the baking form

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and in a mold with a diameter of 18 cm,

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carefully level the dough and send it to

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bake in the oven preheated to 180

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degrees for about 25 minutes, I took the

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sponge cake out of the oven, check the readiness

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with a toothpick

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I pierce it here and in the middle,

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if the toothpick is dry, then the sponge cake is

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ready and I let it cool a little and

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then use a knife to separate the sides

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from the walls of the mold and

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remove the parchment, this is

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such a beautiful sponge cake, I

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put it on a wire rack and leave it until it

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cools completely,

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but for now I’ll prepare the cream for For the cake, I

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chose muslin cream, it is quite simple

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to prepare and it contains quite

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simple and affordable ingredients for the

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custard base. I will need 3

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yolks. Corn starch.

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You can also use potato

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sugar. Vanilla sugar and milk. I

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put the milk on the stove and heat it well so

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that it is hot. but you

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kids don’t need it in a container send 3

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yolks sugar

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vanilla sugar and starch,

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grind well with a whisk so that the mass becomes

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homogeneous, this is how you should

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get it in

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small portions, take hot milk

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and stir well, warm up the

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egg mass in this way, pour in about

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half the milk from the total amount

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heated pour the mixture into a saucepan and

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put it on the stove over low heat and,

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with constant stirring, cook the

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mixture until thickened;

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do not leave the custard base unattended;

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stir constantly because depending on the

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degree of heating, the starch can

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form lumps or

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stick to the bottom and the cream can

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either burn or form

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lumps and then you will have to redo everything, the

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cream has thickened well, now the

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first airy bubbles have appeared, boil for

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literally half a minute and remove from the stove, the

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custard base should be so smooth and homogeneous,

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transfer it to a separate container,

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cover tightly with cling

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film so that when it cools, a

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crust does not form on the custard base and

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I leave it to cool to room

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temperature, the

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custard base has cooled down and become so

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dense, and

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to make it easier to work with in the future,

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I punch it with a mixer at

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low speeds, this is how a

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more delicate consistency

00:04:46

is obtained, setting aside 180

00:04:50

grams of softened butter for now, I put it

00:04:53

in a deep bowl and

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beat with a mixer at high speeds

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so that the butter turns white and becomes fluffy;

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periodically stop the

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mixer and clean the walls of the dish so that the

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butter clumps evenly;

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I take the butter for this cream with a fat content of 82 percent; this is

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how fluffy and airy the

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butter should turn out; I

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continue to work with the mixer at medium

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speed; I begin to introduce the custard base at about

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I add 1 tablespoon to the next portion when the previous ones

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have completely combined with the butter,

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after the entire custard base has been added,

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thoroughly clean the walls of the bowl so that

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the cream whips evenly and beat the cream

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for another two to three minutes at

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high speed with a mixer, this is

00:05:48

how I got an airy and delicate cream

00:05:51

you can start assembling the

00:05:53

cake, in addition to the cream for assembly, I will also

00:05:56

need strawberries and a sponge cake that I

00:05:59

baked in advance, it has already cooled down, I

00:06:02

divided it into 2 layers, it turned out so beautiful

00:06:05

in the cut, I will also need

00:06:07

a little syrup to soak the sponge cake,

00:06:09

I almost always leave it to

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prepare for shot because it’s

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very easy to do this for 70

00:06:16

milliliters of water there are 50 grams of sugar

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the syrup must be allowed to boil

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for two to three minutes and removed from the

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heat to cool and it is ready for

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use

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and you see I have strawberries divided into

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two parts one cut into halves

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2 the whole half remains will go on

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the side the whole strawberry will go inside the

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cake to assemble the cake I will

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set the diameter at the split end to 18 centimeters,

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also the sides need to be covered with

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acetate tape I lay out the first cake layer

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and soak it in syrup for

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convenience I put the cream in a

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pastry bag and spread a

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small amount along the side and with

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the cut towards on the wall

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I lay out the strawberries like this, right next to

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the side,

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filling the voids well, I put the cream

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in the middle, I also put the cream

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about 1 centimeter thick, now

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you can place a whole strawberry and

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put the steel cream on top, leave

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about two tablespoons to cover

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the top of the cake,

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carefully level it with a spatula,

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soak the second course with syrup from the

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inside the sides cover the top of the cake

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and

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lightly press it with my fingertips,

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squeeze out the rest of the cream and spread it in a thin layer

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over the surface, the cake is assembled

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now it is necessary that it is well

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stabilized, I cover the cake with cling

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film so that it does not dry out and

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put it in the refrigerator for 5-6 hours,

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it is better, of course, to leave it for night friends,

00:08:11

my cake stayed in the refrigerator all

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night, now I remove the film and carefully

00:08:16

remove it from the mold, this is such a beautiful

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cake, all that remains is to

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decorate it, for this I will

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use fresh strawberries and

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mint petals, I have

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such an incredibly beautiful cake,

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all I have to do is

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cut it

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This is such a beautiful cake when

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cut, the most delicate mousseline cream combined

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with fresh strawberries and vanilla

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sponge cake in butter makes this dessert

00:08:54

incredibly tasty and original,

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as you have seen, there is

00:08:58

absolutely nothing complicated in its preparation, but what an

00:09:01

excellent result, be sure to

00:09:03

try it,

00:09:05

please your loved ones with such a delicious

00:09:07

cake, well and of course, share your

00:09:10

results in the comments, this is

00:09:12

very important to me, well, I wish you a bon

00:09:14

appetit, thank you for watching my channel,

00:09:16

good luck to everyone, bye

Description:

Невероятно красивый и вкусный торт "Фрезье" с клубникой и нежным кремом Муслин. Приготовить его совсем не сложно, но какой потрясающий результат. Диаметр торт 18 см Высота 7 см Вес 1,400 кг Другие видео тортов и пирожных на моем канале https://www.youtube.com/watch?v=tawBj... Моя страничка на FB https://www.facebook.com/unsupportedbrowser Так же своими результатами и рецептами Вы можете делиться в группе на FB https://www.facebook.com/unsupportedbrowser Друзья не забывайте делиться с нами вашими результатами, для меня это очень важно Бисквит 18 см 3 яйца 100 гр муки 100 гр сахара 1 пакет ванильного сахара ( 10 гр) 15 гр сливочного масла Крем "Муслин" 180 гр сливочного масла 82% 500 мл молока 100 гр сахара 3 желтка 50 гр кукурузного крахмала 1 пакет ванильного сахара (10 гр) Сироп для пропитки 70 мл воды 50 гр сахара 400 гр клубники Incredibly beautiful and delicious Frezier cake with strawberries and delicate Muslin cream. It is not difficult to prepare it at all, but what an amazing result. Cake diameter 18cm Height 7 cm Weight 1,400 kg Other videos of cakes and pastries on my channel https://www.youtube.com/watch?v=tawBj... My FB page https://www.facebook.com/unsupportedbrowser You can also share your results and recipes in a group on FB https://www.facebook.com/unsupportedbrowser Friends do not forget to share your results with us, it is very important for me Biscuit 18 cm 3 eggs 100 gr flour 100 gr sugar 1 package of vanilla sugar (10 gr) 15 gr butter Cream "Muslin" 180 gr butter 82% 500 ml milk 100 gr sugar 3 yolks 50 gr cornstarch 1 packet of vanilla sugar (10 gr) Syrup for impregnation 70 ml water 50 gr sugar 400 gr strawberries

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