Taste sensation

Today I am combining fruit, yoghurt and vegetable to bake a cake. You would be scratching your head. What a funny combination for a cake? Well, you can call me the mad cook. The sun is bursting out and Spring has sprung, so too it comes a funky creative bold innovative recipe. Amplify your baking with fresh fruit and vegetables. Make every mouthful delicious when you elevate your baking skill with creative daring taste sensation.

Google: “Strawberry, (genus Fragaria), genus of more than 20 species of flowering plants in the rose family (Rosaceae) and their edible fruit. Strawberries are native to the temperate regions of the Northern Hemisphere, and cultivated varieties are widely grown throughout the world. The fruits are rich in vitamin C and are commonly eaten fresh as a dessert fruit, are used as a pastry or pie filling, and may be preserved in many ways. Strawberry shortcake—made of fresh strawberries, sponge cake, and whipped cream.”

“An often under-appreciated food, mushrooms have been eaten and used as medicine for thousands of years. Traditional and folk medicine practitioners laud the bell-shaped fungi for their healing and cleansing properties. All varieties of mushrooms are low in calories and fat, and contain modest amounts of fiber and various nutrients. Mushrooms are also recognized by chefs for their ability to create savory rich flavours called umami, thanks to the presence of an amino acid called glutamate, which is also found in meats, fish, cheeses, and simmering soups.”

“Not all mushrooms are edible. Wild mushrooms with white gills or a ring around the stem are considered poisonous. Some other inedible mushrooms look like edible mushrooms, so unless one is trained in recognizing wild mushrooms, it’s best to find your mushrooms at the market!”

I am glad to combine fruit yoghurt and vegetable to bake a cake. This is my second time experimenting. It turned out well to me, it’s moist, funky taste and worth my experiment. Be brave tryout new things rather than copycat others recipes. Let’s bake!!!

Mushrooms Chiffon cake Ingredients

200 g cake flour
120 g bread flour
200 g granulated sugar
1 Tsp cream of tatar
1 teaspoon baking powder
1 teaspoon salt
6 eggs yolks
6 egg whites, at room temperature

Mushrooms puree

250 g brown mushrooms
250 g exotic mushrooms
250 ml thickened cream

To make strawberries and mushrooms yogurt cake using a 10 inches square tin

Ingredients

400 g plain flour, sifted
4 tsp baking powder
1 tsp salt
500 g yogurt
300 ml sour cream
300 ml double cream
200 ml thickened cream
400 g caster sugar
6 extra-large eggs
4 Tsp grated lemon zest
1 Tsp vanilla essence
1 cup olive oil
350 g strawberries, cut stem off and cut into bite size
2 long strips of mushrooms chiffon cake, cut into cubed (made in advance; optional)

Decorations

a handful of blueberries
4 strawberries
icing sugar

Method to make the mushrooms chiffon cake

Preheat the oven to 170 degrees C. Greased and line side and bottom of the square tin. In a large bowl, whisk together the flour, 150 g granulated sugar, baking powder and salt. In a medium bowl, combine the egg yolks and mushrooms puree. Stir the mushrooms mixture into the flour mixture until smooth.

Beat egg whites at medium speed until foamy, about 2 minutes. With the machine on, gradually whisk in the remaining 100 g sugar; increase the speed to high and beat until stiff but still moist, 1 to 2 minutes. Add one-quarter of the egg-white mixture to the mushrooms batter, folding with a rubber spatula just until no streaks remain. Repeat with the remaining egg white mixture. Pour the batter into a 10-inch square pan with a removable bottom. Bake until a cake tester inserted in the center comes out clean, 60 minutes.

Let cool for 5 minutes, then invert the pan onto a square foil board; upside down until completely cool, about 1 1/2 hours. Place the cake right side up and remove the pan. Cut into one long 1” strip, then cut into cubes to add to the strawberries later

Method for Strawberries and mushrooms yogurt cake 

Preheat the oven to 180 degrees C. Grease and lined bottom the 10 inches square tin. Sift together flour, baking powder, and salt into a bowl. Using hand beater, beat together the yogurt, sour cream, double cream, thicken cream, sugar, eggs, lemon zest, vanilla, and oil.

Slowly blend the dry ingredients (a ladle at a time) into the wet ingredients. Add strawberries and mushrooms chiffon cake cubes, by folding them very gently into the batter. Pour the batter into the prepared pan and bake for about 1 hour and 30 minutes, or until a cake tester placed in the center comes out clean. When the cake is done, leave in switch off oven for 10 minutes before removing from oven then flip out onto a cooling rack. Carefully place on a plate. Cool. Then decorate with berries and icing sugar.

Note: Oven temperatures vary, so watch your baking time. If you are using 8 or 9 inches baking tray cut ingredients to halve. You can omit using the mushrooms chiffon cake, just use strawberries or blueberries only.

https://helenscchin.com/2017/09/15/strawberries-and-mushrooms-yogurt-cake/

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