Prajitura dulce acrisoara cu jeleu de capsuni/ Strawberry cake bars


English translation

Prajiturile de acest gen, nu cred ca au cum sa nu placa tuturor. In primul rand, te cuceresc din prima cu aspectul lor. Asa cum sunt si Prajitura cu caise sau Prajitura cu jeleu de mure aproape ca le mananci din priviri. Sunt usoare, dulci acrisoare, datorita fructelor si de ce nu si cu multe de vitamine. Daca prajiturile cu multa ciocolata nu sunt chiar pe gustul tuturor, aceasta prajitura, deloc greu de facut, nu am nici un dubiu ca place oricui.

Blatul este un pandispan simplu, iar jeleul este facut din capsuni proaspete. Il puteti prepara, insa, la fel de bine si cu fructe congelate.


Ingrediente blat (tava 22×22 cm):

  • 3 oua la temperatura camerei
  • 90 g faina
  • 90 g zahar
  • 1 lingurita coaja lamaie

Ingrediente crema:

  • 250 g mascarpone
  • 150 g smantana pentru frisca, rece
  • 5 linguri zahar pudra

Ingrediente jeleu de capsuni:

  • 350 g capsuni
  • 10 linguri apa (140 ml)
  • 8 g gelatina foi
  • 6 linguri zahar
  • 1 lingura zeama de lamaie

Reteta video

Preparare blat

Aprindeti cuptorul la 170°C/treapta 3 spre 4. Ungeti tava cu unt, iar pe fund o tapetati cu hartie de copt. Mixati albusurile la viteza medie pentru 1 minut, pana devin spuma. Adaugati zaharul si continuati sa mixati la viteza mare, pentru 3-4 minute, pana devin spuma tare. Puneti galbenusurile si coaja de lamaie si mixati scurt. Incorporati faina cernuta cu ajutorul unei spatule, amestecand usor, de jos in sus. Varsati compozitia in tava, nivelati si coaceti 17-20 de minute.

Cand este gata, il mai lasati 5-7 minute in cuptorul stins, cu usa intredeschisa, apoi il puneti pe un gratar de bucatarie, intors cu fata in jos, pana se raceste complet. Odata racit, se repune in tava tapetata cu hartie de copt, lasata mai lunga pe margini, pentru a scoate mai usor prajitura.

Jeleul de capsuni

Capsunile se taie in 2-3 bucati si se pun la foc mediu, impreuna cu zaharul, apa si zeama de lamaie. Se tin pana se topeste zaharul, amestecand ocazional. Se da apoi focul mic si se mai lasa circa 20 de minute, pana se ingroasa usor. Intre timp, foile de gelatina se pun in apa rece si se lasa pana se umfla (cel putin 8 minute).

Odata ingrosat usor gemul de capsuni, se paseaza cu ajutorul unui mixer vertical sau robot de bucatarie. Gelatina umflata, se stoarce usor in mana si se pune in piureul de capsuni fierbinte. Se amesteca pana se topeste si se lasa deoparte, sa se raceasca. Daca, din cine stie ce motiv, piureul s-a racit si nu ati apucat sa puneti gelatina, il repuneti la foc mic, pana se incinge.

Crema

Mascarponele si zaharul pudra se mixeaza pentru cam 1 minut, la viteza medie. Se adauga smantana pentru frisca rece si se mixeaza la viteza mare, pentru 2-3 minute. Se toarna in tava, peste blat si se niveleaza. Se lasa la frigider, pana ce jeleul se raceste complet. Cand si acesta este gata de a fi folosit, se toarna in tava, peste crema, apoi se da la frigider pana se intareste (circa 2 ore).

Cand prajitura este gata, se scoate din tava si cu un cutit cu lama incinsa, se taie cate o fasie lata de cam 1 cm din toate laturile prajiturii. Apoi o portionati dupa bunul plac si serviti.

Iti multumesc ca mi-ai citit reteta. Pentru a nu pierde nici o reteta noua, Aboneaza-te la canalul meu video.


Strawberry cake bars

I think everybody likes this kind of cake. Just like the Apricot hedgehogs cake bars and Blackberry jelly cake bars you almost eat with your eyes. They’re light, sweet and sour at the same time, due to the fruits and also full of vitamins. If the cakes with a lot of chocolate are not to everyone’s taste, this cake, not at all difficult to make, I have no doubt that everyone will like.

The crust is a simple sponge cake and the jelly is made of fresh strawberries. You can prepare it just as well with frozen fruit.

Watch the video recipe

Sponge cake ingredients (8,7 × 8,7 inch):

  • 3 eggs room temperature
  • 3/4 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp lemon zest

Cream filling ingredients:

  • 1 1/8 cups mascarpone cheese
  • 2/3 cup cold whipping cream
  • 5 Tbsp powdered sugar

Strawberry jelly:

  • 0,8 lb fresh strawberries
  • 10 Tbsp water
  • 0,3 oz gelatin sheets
  • 6 Tbsp sugar
  • 1 Tbsp lemon juice

Sponge cake

Preheat the oven at 338°F/gas mark 3 to 4. Grease a rectangular 8,7 inch pan and line the bottom with parchment paper. Mix the egg whites at medium speed for 1 minute, until they become foamy. Add the sugar and continue mixing at high speed for 3-4 minutes, until stiff peaks form. Put the yolks and lemon zest and mix just until combined. Sift the flour on top of the egg mixture and fold it gently with a wooden spoon. Pour the composition into the pan, level and bake for 17-20 minutes.

When it’s ready, turn off the oven but leave the cake inside, with the door slightly open, for 5-7 minutes. Let cool completely, turned upside down, on a wire rack. Once cooled, put it back in the tray lined with parchment paper, left longer on the edges, to remove the cake easier from the pan.

Strawberry jelly

While the sponge cake is baking, prepare the jelly. Cut the strawberries into 2-3 pieces and put on medium heat, along with sugar, water and lemon juice. Leave until the sugar melts, stirring occasionally. Then set the heat on low and leave for about 20 minutes, until it thickens slightly. Meanwhile, put the gelatin sheets in cold water and leave to swell (at least 8 minutes).

Once the strawberry jam is slightly thickened, puree it in a blender. Lightly squeeze bloomed gelatin in your hand and put it in the hot strawberry puree. Stir until melted and set aside to cool. If, for some reason, the puree has cooled and you haven’t had time to put the gelatin, put it back on low heat until it heats up.

Cream filling

Mix the mascarpone and powdered sugar for about 1 minute, at medium speed, until creamy. Add the cold whipping cream and mix at high speed for 2-3 minutes. Pour into the pan, onto the cake, smoothing out the top with a regular or an offset spatula. Place in the refrigerator until the strawberry jelly cools completely. When it is ready to be used, pour the jelly into the tray, onto the cream, place it in the fridge until set (about 2 hours).

When the cake is ready, remove it from the tray and with a hot blade knife, cut a strip about 0,4 inch wide on all sides of the cake. Then portion as desired and serve.

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