Yanina shares with recipes a great original dessert: a charlotte or carlota of salsa with strawberries to the port, a cake stuffed with a delicious diplomatic cream that when combined with a salsa of strawberries to the port, is delicious. In addition, it is easy to prepare and It does not need an oven, yes, it is better to do it a day before. Cheer up and prepare with us this exquisite cake with strawberry sauce to Porto for the whole family!
| 🚻 10 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make Carlota with Porto strawberry sauce: |
| 1½ pionono 1 raspberry jam boat para the diplomatic cream (chantilly pastele): 500 milliliters of milk 3 eggs ½ cup of sugar (100 grams) 3 tablespoons stuff of starch or corn starch 1 lemon ( zest) 1 teaspoon of vanilla essence 150 milliliters of semibatida cream 1 on flavorless jelly | For the salsa of strawberry to the port: 500 grams of strawberries (250 g for the filling and 250 g for the sauce) 6 tablespoons of sugar 150 milliliters of Porto |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled |
Ingredients to make Carlota with Porto strawberry sauce:
1. Par Prepare this carlota with fruit sauce to the Porto, the first step we will do is prepare the homemade strawberry sauce: for this, in a bowl we put half of the strawberries with the port and sugar, then we cover it well and We take it to refrigerator for a whole night. The next day, we heat the fruit sauce to the port until it reduces its juice.
Trick: If you want it a little thicker, they can add a teaspoon of starch dissolved in water to the strawberry sauce.
2nd Eggs, sugar, starch and lemon zest (all of one), we take this mixture to the fire and stir well until it thickens. When you do, we remove the cream from the fire and incorporate the essence of vanilla. Then we cover it with film and lead to refrigerator until it cool.
3. When the cream is cold, we begin to beat the half-point half-point cream. Then we cut the remaining half of the very small strawberries and prepare the flavorless jelly (we hydrate it and dissolve in water). All these things are incorporated into the custard, mixing everything well. We reserve the diplomatic cream for later.
4. Continuing with the elaboration of our Carlota with Porto strawberry sauce, we force the mold that we are going to use (in my case it measures 22 cm) with film paper, so that it is easier to unmold. Then we spread the strawberry jam on the pion, we roll it and cut it to slices, in order to cover the base and the sides of the homemade carlota mold.
Trick: Keep in mind that the base of the mold will later be the upper part of the cake with strawberry sauce.
5. Next, we pour the diplomatic cream with strawberries that we had reserved on the basis of the homemade carlota.
6. Finally, we cover the cake with strawberry sauce with more pionone. Then we cover it with film and take it to refrigerator for at least 6 hours. The more cold hours have the carlota with fruit salsa to the port, the better.
7. Then we unmold the carlota with strawberry sauce to the port and to decorate, in my case I put some salsa strawberries previously casts so that they did not moisten the pionono and the rest I put them in a saucera. My recommendation is that they use the sauce only at the time of serving, when the portions of the cake are to be cut with homemade strawberry sauce, to bathe them with the sauce.
8. This remains inside 🙂
