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Chocolate covered strawberry cake

Chocolate covered strawberry cake

Grease a round tray 22 cm in diameter with butter. Break the biscuits into three parts and glue them on the walls and bottom of the biscuit tray. (You must divide the biscuits into 3, after you have broken them.)

Wash the strawberries and put 250 g in a blender, and give this "strawberry puree" obtained through a sieve to remove the seeds. Cut the rest of the strawberries into slices. Make whipped cream from 500 ml sour cream and vanilla essence, add strawberries and strawberry slices.

Pour half of the composition obtained in the biscuit tray, then cover with other biscuits, put the other half of the composition and cover with the rest of the biscuits (being the last), If you need more biscuits, break them. plate over fish. Leave in the fridge for 12 hours.

After 12 hours have passed (turn the cake over on a plate), prepare glaze: break the chocolate pieces and put it in a saucepan with rum and coffee. When the chocolate has melted, take it off the heat and add the pieces of butter one by one and beat with the mixer, until it becomes a little liquid.

Prepare the almonds ... put them in a pan and fry them until golden. Let them cool. Make whipped cream.

Cover the cake completely with the icing obtained and cover the sides with almonds, help yourself with a wooden spoon. Put the cake in the fridge for an hour.

Before serving, decorate it with whipped cream ..... or whatever you want, to everyone's liking. I hope you enjoy. :) :)

(1) In a bowl, sift the flour and cocoa together and mix them together with the baking powder and baking soda. This step is very important, so the cocoa will be perfectly incorporated into the dough, and the loosening agents will be evenly distributed in the countertop.

(2) In a large bowl, beat the eggs with the sugar until they start to gain volume and the mixture turns white.

Add the whipped milk and oil over the whipped cream and incorporate them.

(3) Add the dry ingredients mix and incorporate them lightly until you get a homogeneous composition.

(4) At the end, add the coffee and vanilla extract and incorporate them into the dough.

(5) We prepare 2 trays of 18cm diameter and line them with baking paper both on the base and on the sides.

Preheat the oven to 170C.

Divide the dough evenly in the 2 trays and put them in the oven for 35-40 minutes or until they pass the toothpick test.

After they are baked, take them out on a metal wire rack and let them cool completely before cutting them.

(6) After the countertops have cooled, we cut each one equally into 2 other countertops. If the countertop made a slight bulge during baking first cut the lid to level the countertop and then section it into 2.

If we opt for a 28cm tray, we put all the dough and bake a single countertop, which we keep for at least 5 extra minutes to bake and which we section into 3 countertops.

(7) To prepare the cream, in a large bowl put the cream cheese, whipped cream, powdered sugar and vanilla extract and mix them with the mixer for a few minutes until the cream increases in volume and becomes consistent and hard.

From this cream we remove 400-450g which we will use to decorate the cake on the outside.

Expressionist cake with white chocolate and fruit

My name was inspired by the "painting" on the side, and which is in style Drip painting - an artistic current from the genre of abstract expressionism. The cake is a decadent treat, with white chocolate cream and an eclectic combination of fruit. A delicacy that suited a scorching day, because it was syrupy, and the sour fruits (and apart from the cherries, all were sour) fully compensated for the sweet and dense taste of white chocolate.

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HEALTHY RECIPE: Paleo cake with chocolate and strawberries

Sweets prepared according to the Paleo model are healthy because they do not contain processed foods. Delicious recipes for gluten-free cakes, processed sugar and milk of animal origin can be prepared. We know that gluten intolerance can give us headaches, and processed sugar is not healthy, so why not avoid these ingredients?

Coconut sugar, a natural sweetener rich in nutrients, was used to sweeten the preparation. It is beneficial for diabetics, prediabetics and anyone else who wants to avoid raising blood sugar levels.

This Paleo cake recipe with chocolate and strawberries is a real gastronomic wonder. Creamy, flavorful and covered in chocolate, your family will surely delight.


  • ¾ cup of coconut oil
  • 1 ¾ cup of coconut sugar
  • 4 eggs (at room temperature)
  • 1 cup almond milk
  • 1 tablespoon vanilla essence
  • 1 tablespoon apple cider vinegar
  • 3 cups almond flour
  • A pinch of salt
  • 1 teaspoon baking soda
  • ¼ cup of coconut flour
  • ¾ cup of unsweetened cocoa powder
  • 200 g coconut cream
  • 1 ½ cup chocolate flakes (choco chips)
  • a pinch of salt

For decoration: strawberries or raspberries (choose according to your preferences)

Method of preparation

Put coconut cream, chocolate flakes and a pinch of salt in a bain-marie bowl. Mix with a spoon until it melts and blends nicely. Transfer everything to a bowl, cover with plastic wrap and refrigerate for at least 5-6 hours.

Add the following ingredients to a bowl: coconut oil, coconut sugar, vinegar, vanilla essence and eggs. Using a whisk or a mixer (at low speed) mix all the ingredients mentioned. Add the almond milk and mix until everything is well incorporated.

In a separate bowl, mix the powdered ingredients: almond flour, cocoa powder, coconut flour, baking soda and a pinch of salt. The next step is to add the dry ingredients over the wet ingredients and mix well with a spatula until all the flavors meet.

Preheat the oven to 170 degrees and line the bottom of a cake tin with a diameter of 18 cm with baking paper. Pour the composition into the mold and bake for 20-30 minutes. Try the toothpick with a toothpick to see if it has baked.

While we let the cake top cool, we deal with the chocolate cream that we put in the fridge before. We start mixing it with a mixer until it becomes a fluffy cream.

The worktop can be cut into 2 or 3 sections, depending on how you want it. Over the first section we add the chocolate cream, we add the second section, we put a new layer of cream. Repeat until you finish the ingredients, with a layer of chocolate cream on top.

Healthy recipe: Paleo cake with chocolate and strawberries

The combination of chocolate raspberries or chocolate strawberries is delicious. It gives it an extra flavor and a special look.

Mix flour, sugar, cocoa and salt in a bowl. In another bowl, beat the eggs, then add the oil, whipped milk, vanilla sugar and a pinch of dye. Add to this bowl the dry ingredients from the first bowl and mix well.

In a glass, mix the vinegar with the baking soda and when it starts to foam, pour it over the dough. Mix well. Divide the dough obtained into two cake trays (24 cm) lined with baking paper. Put the trays in the preheated oven at 180 gr and let the dough bake for about 30 minutes.

If you don't have two cake pans, you can bake them side by side, but you have to divide the baking soda and add it to the second dough before putting it in the oven.

Put the butter in a bowl and beat it with the mixer until it becomes fluffy. Add the powdered sugar and vanilla sugar and continue to mix with the mixer for a few minutes. At the end, add the cream cheese and mix a few more until the ingredients are well combined.

Put the cream thus obtained in the refrigerator for half an hour. After the 30 minutes have elapsed, take the cream out of the fridge and spread a part of it over the first cake top, which in the meantime has baked and cooled. Cut a few strawberries into cubes and place them on top of the cream.

When the second top is ready, cut a little of them (from the top) to sprinkle the cake, at the end, with crumbs. Put the second top over the strawberries and spread the remaining cream on top in the bowl. Level well and sprinkle the dough crumbs on top. Decorate the cake with the remaining strawberries.

Put the cake in the fridge for a few hours, it would be preferable to keep it cold all night. Good appetite!


  • countertop
  • 8 eggs
  • 200 g sugar
  • 160 g flour
  • a pinch of salt
  • 5 tablespoons oil
  • 3 tablespoons cocoa
  • Syrup
  • 200 ml water
  • 2 tablespoons sugar (can also be brown)
  • a tablespoon of vanilla extract or essence
  • Strawberry mousse
  • 500 g strawberries
  • 250 ml sweet cream for whipped cream
  • 6-7 tablespoons powdered sugar
  • 10 g (5 sheets) of gelatin
  • Glaze
  • 250 g dark chocolate
  • 50 g butter
  • 50 ml milk

Cheesecake with strawberries without baking

Because we are in the strawberry season, I leave you this super recipe for cheesecake with strawberries, it is unbaked, very delicious and easy to prepare.

Crush the biscuits as small as we can, add the melted butter and mix well. We pour the biscuits in the detachable round tray with a diameter of 25 cm, Anyta Cooking brand (see the tray here), we level it well and let it cool, while we move on to the next step.

Mousse preparation method:

Put hydrated gelatin in cold water and leave for about 10 minutes. Put half of the sugar over the diced strawberries and let them soak for 5 minutes, then with a blender we grind them well, then we pass them through a village.

Squeeze the gelatin out of the water and dissolve it over low heat.

Pour the gelatin over the strawberry puree and mix well. In a bowl we put the cream cheese, the remaining sugar, the whipping cream and we beat until we notice that we have a semi-beaten composition, after that we incorporate the strawberry puree over the cream cheese.

Decorate the inside of the shape with strawberries, make a circle with slices of strawberries, try to be as equal as possible.

Pour the composition over the counter, level well and put in the freezer for 3-4 hours.

Jelly preparation method:

Put the hydrated gelatin in cold water for about 10 minutes. Put the finely chopped strawberries in a bowl together with the sugar, water and let them boil for 10 minutes on low heat.

After 10 minutes, strain the syrup from the strawberries and add the drained gelatin.

Remove the cake from the fridge, decorate nicely with strawberries and pour over it the strawberry syrup that has reached room temperature.

Put the tart in the fridge for another 4 hours after which we can open the ring and serve.

I sincerely hope you make this recipe and enjoy it as much as my family, I kiss you, Anyta!

Cake Top and Preparing a Fondant Covered Cake

Beat the 6 egg whites well with the mixer, add 200 grams of sugar. Add 6 yolks one at a time and mix lightly.

100 g of flour, 125 g of potato flour and baking powder are all sifted together and lightly mixed with the egg whites, sugar and yolks, until a frothy cream is obtained.

Adjustable round cake tray with a diameter of 26-28 cm is greased with butter and covered with baking paper (Parchment?), Bottom (bottom of the tray) and side.

The piece of paper on the edge is left 3-4 cm higher than the edge of the tray, so that the dough can grow without problems. Pour the composition into the tray, smooth everything to be straight and uniform.

A very important guy!
Because the edge of the tray is very hot and the dough burns very quickly, the dough cannot grow nicely.

In order not to burn the dough too quickly on the edges, the shape of the cake is wrapped on the outside (only on the edge) with a fairly large kitchen towel, which can wrap the shape without problems. We wet the towel very well, we squeeze it in such a way that water does not drip from it, we fold it at the height of the tray, and with a safety needle we catch the towel to stay fixed on the edge of the tray. This method helps the cake top to grow beautifully, evenly, without
for him to grow only in the middle and break.

Preheat the oven to 190 degrees C (suitable). Bake for 30 minutes, then test the stick to see if the dough is well baked.

Preparing a cake covered with fondant
The method with the sheet that covers the cake on the outside I use only when I cover the cake with fondant sheet. Fondant is a powdered sugar paste, which is very sensitive to whipped cream. As the whipped cream leaves moisture, it risks decomposing the fondant and, therefore, a 1 cm thin layer of cake top is placed on the cake wheel. To make your work easier, you need an adjustable round circle for cakes that will help you make them perfectly round.

Bake a normal cake top (RECIPE ABOVE) that you can cut 3 times. The cake top is best cut if it stays a day, then it is not so fluffy and does not break when cut. The next day, take the countertop and cut it in height (vertically), about 1 cm thick. Put the formed circle aside, and the remaining middle countertop is cut into 3 equal pieces horizontally. Place a countertop sheet on a special cardboard to put the cake, then place the countertop wheel, the adjustable circle for the cake. Adjust the circle. On the inside of the circle, place the top cut at the beginning which takes the role of protecting the fondant from cream with whipped cream. If you want you can easily syrup the top with syrup example: water, vanilla sugar or rum to taste, but ATTENTION! not too much, so that the "protective wall" does not get too wet. Put whipped cream.

From the second sheet of countertop, we have to cut from the edge about 1 cm, to fit in the middle of the cake. Syrup on both sides, this time a little more, put over the whipped cream. The rest of the cream is spread on the middle sheet. The cream should be enough to reach the top of the "protective wall" without problems.

The last sheet is syruped again a little with syrup on the side that comes inside on the cream, but the sheet serves as a lid. Lightly press this cream to stick to the countertop. But be careful that the whipped cream does not come out on the edges. Refrigerate for a few hours.

Then make a butter cream with powdered sugar and 2 teaspoons of boiled (hot) water, possibly a few drops of flavor if you wish. Rub the butter frothy with the sugar, then add 2 teaspoons of boiled (hot) water + flavors. Grease the wheel cake everywhere with this cream, so as to cover all the holes and unevenness on the counter. Let it cool again. Eventually, if necessary, grease the cake once more with butter cream. The more beautiful the cream is spread without unevenness, the more beautiful the fondant will look when you spread it.

Chocolate and strawberry cake is a great recipe. To make this cake recipe, melt the chocolate for ornaments. Choose a few leaves for the mold, which is washed, dried and then with the help of a brush we grease the back of the leaves with chocolate. Then cool.
When it has hardened, the leaves are removed and we have the chocolate ornaments as in the picture.
As the chocolate leaves harden, prepare the top for the chocolate and strawberry cake.

Whisk the egg whites. When the whites have doubled in volume, add the sugar, the yolks one by one, the oil, the milk, the essence, the flour mixed with the baking powder and the cocoa, after which we homogenize the composition well.

The resulting mixture is placed in a cake pan lined with flour. The top for the chocolate and strawberry cake is baked for about 30 minutes.
While the countertop cools, start preparing the cream. Melt the milk chocolate together with the spreadable chocolate and mix it with the whipped cream. Leave the cream obtained cold.

The top cut in half is syruped and greased with cream. Top with melted chocolate icing with whipped cream.

The chocolate and strawberry cake is decorated with chocolate and strawberry leaves.
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