NO-BAKE STRAWBERRY CAKE

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INGREDIENTS

For Base:
2 cups finely crushed digestive biscuits or oreo biscuits
3 tbsp melted butter

For second layer :
2 cups HUNG CURD
1 cup chilled whipping cream
1 cup condensed milk
15-18 strawberries or 1 cup strawberry crush
2 tbsp sugar
1/2 water
2 tbsp gelatin

For Glaze:
2 tsp gelatin
4 tbsp water
1 tbsp sugar
1/2 cup strawberry puree


 

METHOD
BEFORE STARTING THE PROCESS CHILL BOWL IN WHICH YOU ARE GOING TO WHIP CREAM IN FREEZER FOR 5-10 MINUTES. BY THAT TIME MAKE THE BASE.

For Base:
Grind biscuits to make fine powder add melted butter and grind again . Take round spring form pan and set the base using hands all over evenly. Keep in fridge till we prepare the second layer.

For Second layer:

Sprinkle gelatin in 1/2 water and keep aside for blooming for 5-10 minutes.

Chop strawberries and put in heavy bottomed pan and cook for 2-3 minutes, add sugar and mix well. Cook on low flame and keep mashing at regular intervals. Cook till it become paste. Keep aside. Let it cool down.

Now take chilled bowl and chilled whip cream. Whisk the cream till fluffy.

In other bowl, beat hung curd add condensed milk and beat again to make smooth batter. Add whipped cream in it. Now add cool strawberry sauce. Mix well.

Microwave dissolved gelatin for 30 seconds. Mix well. Let it come down to room temperature and mix in above batter.

Take out the base from fridge and pout the batter over it. Keep in fridge to set for at least 4-5 hours or overnight.

For Glaze:
Puree 10-12 strawberries in blender with 1 tbsp sugar. Sprinkle gelatin in 4 tbsp water and let it bloom for 5-10 minutes. Warm it in microwave for 30 seconds or in pan till gelatin dissolve completely. Let it come down to room temperate.

Add cooled gelatin in strawberry puree. Mix well.

Take heart shaped or any other mold , fill it from inside. Garnish with strawberries.

Let it set for 2-3 hours and serve.

IF YOU DON’T HAVE MOLDS YOU CAN SPREAD THE GLAZE ALL OVER SET LAYER AND KEEP IN FRIDGE FOR 3-4 HOURS.

FOLLOW THE STEPS OF GELATIN CAREFULLY OR CAKE WON’T SET PROPERLY. 

YOU CAN SUBSTITUE FRESH STRAWBERRIES WITH STRAWBERRY CRUSH. IN SUCH CASE DON’T COOK CRUSH SIMPLY ADD SUGAR AND BLEND.

I PREFER THE TASTE AND TEXTURE OF COOKED STRAWBERRY.  BUT, IF YOU ARE RUNNING SHORT OF TIME YOU CAN PUREE STAWBERRY WITH SUGAR INSTEAD OF COOKING.

Highlands Bar & Grill in Birmingham was named America’s most Outstanding Restaurant at the James Beard Foundation Awards in Chicago on Monday night. Highlands pastry chef Dolester Miles was also named best in the country, making the restaurant the runaway winner at the awards. A panel of chefs, restaurateurs, and food journalists gave chef and owner Frank Stitt’s modern Southern restaurant the honors. The other big winner of the night was Seattle’s Edouardo Jordan, whose JuneBaby was named best new restaurant in America; he was also named Best Chef Northwest for his restaurant, Salare. “People always talk about Portland [Oregon] as the Pacific Northwest restaurant city,” said Jordan. “But they’re like the cool kid with a new name every season. Seattle is showing we are an ongoing force.” He doesn’t credit the rise of Amazon.com Inc. for his restaurants’s successes, although owner Jeff Bezos has dined at Salare. “Seattle has always had big companies—Boeing, Microsoft. They come in and eat, but it’s the people in the city who are making it happen. They’re more engaged than anyone gives them credit for.” The James Beard Foundation Awards recognize restaurants, wine programs, chefs, designers, restaurateurs, cookbook authors, and journalists from around the country. The awards, established in 1990, have recognized industry leaders such as Union Square Hospitality Group’s Danny Meyer and Daniel Humm and Will Guidara of Eleven Madison Park. While it may not have been a good year for such famed restaurant cities as New York and San Francisco (which won only two chef and beverage awards, including Best Service at Zuni, and the Best Chef West winner Dominique Crenn), it was a very good year for women. Gabrielle Hamilton of Prune in New York was named Outstanding Chef in the U.S, and Missy Robbins of Lilia in Brooklyn was named Best Chef New York. Forty percent of this year’s nominees were female. Women won many of the major awards, including Caroline Styne, who was named Outstanding Restaurateur for Lucques Group in Los Angeles. Forty percent of the winners of the regional chef awards were women; last year, that number was 30 percent. For the first time, voters were encouraged to consider qualities beyond food, wine, and ambiance, including respect and integrity. This follows accusations of sexual harassment against such past Beard winners as Mario Batali and John Besh.


 

Pictorial:

1. Chill the bowl in freezer for 5-10 minutes in which you will whip the cream.

2. Powder biscuits in blender. I used 200gm of biscuit.

3. Add 3 tbsp melted butter.

4. Take spring form pan.

5. Set all over evenly. Keep in fridge till the time we make second layer.

6. Sprinkle gelatin in 1/2 cup water. Keep aside for blooming for 5-10 minutes.

7. Take heavy-bottomed pan, cook chopped strawberries for 2-3 minutes on low flame.

8. Add 2 tbsp sugar.

9. Cook on low flame mashing at regular intervals till it become smooth paste.

10. Take whip cream. I used amul.

11. Take chilled jar/bowl for freezer and whip.

12. Till fluffy like this.

13. Take HUNG CURD mix well with spoon add condensed milk.

14. Add whipped cream in it.

15. Add cooled strawberry puree.

16. Warm dissolved gelatin in microwave for seconds, mix well and add in batter.

17. Pour it over biscuit layer. Keep in fridge to set for 4-6 hours.

For Glaze:

1. Blend together strawberry and sugar. Add gelatin. (Follow same way of dissolving and using gelatin as mentioned above).

 

2. Once layer is set properly. Take moulds.

3. Fill in centre with sauce.

4. Like this.

5. Garnish with strawberry and serve.

HAPPY VALENTINE’S DAY!!


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