Strawberry pink margherita
Photo/Styling by Marcello Dino per Essen A Taste Magazine© | Assistant: Alessandra Sutto | Ole e Adam@ Fashion Models Management | Special Thanks Jil Sander
There are many ways to color the food without using synthetic food additives. We learned to stay away from ingredients beginning with E and end with a number and we are now practical use of color with the steaming and the injection technique that soon we’ll tell you. Here is a recipe of how to make the cake offered in our shooting, in a natural way.
Strawberry Pink Margherita
Ingredients
150g flour
350g of whipping cream
4 eggs
150g of sugar
70g of butter
120g of starch
1/2 cup of milk
1 packet of yeast
1 lemon
2 baskets of strawberries
a dozen blueberries
icing sugar
a pinch of salt
Preparation:
Beat the egg yolks with the sugar
Whisk the egg whites with a pinch of salt
Soften butter at room temperature
Add to the mix the flour, potato flour and baking powder sifted
Add the grated lemon zest and chopped strawberries.
Blueberry Blend the milk and combine them to obtain the color obtained.
Combine the 1/2 cup milk and mix.
Combine egg whites, too, taking care not to remove the compound
Grease and flour a baking sheet
Pour the mixture
Bake at 180 degrees for about 50 minutes
Once cooked let sit until cool
Meanwhile, whip the cream with no added sugar
With the cream cover the surface of the cake and put it in the fridge to avoid melt or add it just before serving.
Tips
If you want to add some taste, once the cake has cooled, add a layer of lemon jam over the surface of the cake, before using the cream, it will give a different tweest to satisfy even the most delicate palates.
Recipe by Irene Pollini Giolai
