Gâteau aux fraises du village et recette de pastila maison aux fraises

Un moelleux gâteau aux fraises à la mode villageoise est préparé avec des fruits frais, garni de crème pâtissière et de crème au beurre. La vidéo présente ensuite la pastila traditionnelle aux fraises, un fruit séché roulé pour conserver la saveur de l'été. Les deux recettes sont simples et rustiques.

• Biscuit aux fraises et crème pâtissière
• Préparation de la pastila traditionnelle aux fraises
• Conseils pour choisir des fraises de saison

Hello dear friends! 👋 Today we’re bringing you the taste of the village with two delicious strawberry recipes. First, a soft and fluffy village strawberry cake, made with fresh, juicy berries picked straight from the garden. Then, we prepare a sweet and healthy homemade strawberry pastila, a traditional fruit leather that preserves the flavor of summer for months to come. 🍓🍰 How to mix and bake a simple strawberry cake, full of natural sweetness The traditional method for cooking, drying, and rolling strawberry pastila Tips for using fresh, seasonal strawberries to get the best flavor Natural preservation without any artificial ingredients Both recipes are simple, rustic, and full of homemade charm, perfect for sharing with family or enjoying with a cup of tea. Don’t forget to like, comment, and subscribe for more seasonal recipes, village desserts, and traditional kitchen secrets. Ingredients: For the sponge cake: * 6 eggs * 150 g sugar * 180 g flour * 1 tsp baking powder For the custard cream: * 800 ml milk * 8 egg yolks * 260 g sugar * 4 tbsp cornstarch * 1 packet vanilla sugar For the buttercream: * 300 g butter (room temperature) * 15 g gelatin (prepared over a double boiler) For the filling: * Fresh strawberries Instructions: 1. Sponge Cake: * Beat 6 eggs with 150 g sugar using a mixer for 10 minutes until fluffy. * Gently fold in 180 g flour mixed with 1 tsp baking powder. * Pour into a baking pan and bake at 170°C (338°F) for 20 minutes. * Let cool completely and cut into two layers. 2. Custard Cream: * In a saucepan, bring 800 ml milk to a boil. * In a bowl, mix 8 egg yolks, 260 g sugar, 4 tbsp cornstarch, and 1 packet of vanilla sugar. * Gradually pour some hot milk into the egg mixture while stirring constantly. * Return the mixture to the saucepan, combine with the remaining milk, and cook over low heat until thickened. * Cool completely. 3. Buttercream: * Beat 300 g butter until creamy. * Gradually add the cooled custard and mix well. * Add 15 g dissolved gelatin and mix until smooth. 4. Assembly: * Spread part of the cream on the first cake layer. * Place sliced strawberries on top and cover with more cream. * Place the second cake layer on top and decorate as desired. * Refrigerate overnight before serving. #StrawberryCake #StrawberryPastila #VillageRecipes #HomemadeDesserts #RusticCooking #SeasonalBaking