You would like to surprise your loved one on some occasion, but you are not sure what gift to buy or how to pack it all. We have a great idea.
Although perhaps not as common, a capri cake can make a great gift. Precisely because cakes are rarely given as gifts – be special.
Capri cake has an exceptional taste, a true sweet heaven, and as such is an ideal gift. It is generous, and you can certainly make it according to your appropriate measure and shape.
Hardly anyone can resist a cake prepared with a fruity, soft filling and a crispy crust. Its taste is reminiscent of Capri ice cream, hence its name. If you are a fan of Capri ice cream, then it is certain that you will love the capri cake.
So that we don’t just talk about its taste anymore, let’s try some of the recipes we have prepared, and see for yourself the truth of our words.
Capri cake with strawberries – basic recipe
As the basic recipe dictates, the capri cake is prepared with a strawberry filling, so the taste of the cake really resembles real capri ice cream. White and fruit filling, combined with soft crust and crunchy chocolate filling. Yes, it is certain that you are already imagining that taste!
Ingredients needed:
For the crust
- 6 egg whites
- 200 grams of sugar
- 2 spoons of wheat flour
For the vanilla filling
- 6 egg yolks
- 200 grams of sugar
- 2 vanilla flavored puddings
- 1 liter of milk
- 4 spoons of density
- 250 grams of margarine
For the strawberry filling
- 600 grams of strawberries
- 200 grams of sugar
- 3 strawberry flavored puddings
- 2 deciliters of strawberry juice
- 2 deciliters of sweet cream
Frosting
- 200 grams of chocolate
- 50 grams of margarine (or a couple of tablespoons of oil)
Preparation:
A lot of necessary ingredients, but the preparation is still easy. As soon as you start, you will realize that capri cake is very easy to prepare.
To prepare the crust, beat the egg whites into solid snow with the help of a mixer. More precisely, start whipping, and when you notice that the egg whites are getting thick, gradually add sugar, spoon by spoon. Continue beating until the sugar dissolves and the egg whites become very stiff, so that when you turn the vangla, they do not slide.
While whisking, you can add a few drops of lemon or vinegar, as this will help the egg whites set faster. When it comes to adding sugar, don’t add all of it at once, because that way the egg whites will soften, but add it gradually as we mentioned.
Add the flour to the beaten egg whites and now, with the help of a spoon, gently stir the mixture, so that everything is combined, but that the egg whites still remain as firm as they are. This is important because it affects the quality of the bark later. When the egg whites are nicely airy, so is the crust.
Pour the resulting mixture onto an oiled or lined tray, then bake at the lowest temperature for a little over an hour. It all depends on the oven, basically the crust needs to be dried, rather than baked. 60-90 minutes is a realistic time for the crust to be ready.
Then take it out of the oven and leave it aside to cool. While the crust is slowly cooling, prepare the chocolate glaze. Melt the chocolate and margarine in a steamer or in a pan over low heat, then pour the glaze over the crust. Now let the glaze harden, and you prepare the rest.
For the first vanilla filling, you first need to whip the egg yolks together with the sugar. Beat the egg yolks until they double in size. Separate 200 milliliters from 1 liter of milk, stir the pudding and the thick mixture into it, and mix with the beaten egg yolks. Mix everything well.
Pour the remaining 800 milliliters of milk into a saucepan and bring to a boil at a moderate temperature. When the milk boils, gradually pour in the whipped mixture and stir constantly so that it thickens evenly and creates a creamy and smooth mixture, i.e. the filling. Remove the pan from the heat and let the filling cool completely.
Add margarine to the cooled filling, then beat the filling with a mixer so that it becomes even creamier and uniform.
Next comes the preparation of the second filling, made of strawberries. Add sugar and strawberries to 100 milliliters of strawberry juice, then bring the mixture to a boil at a moderate temperature. While the mixture is slowly heating, whisk the strawberry pudding into the remaining 100 milliliters.
When the mixture in the pot starts to boil, add the whipped pudding and stir constantly so that the filling thickens and becomes uniform. Then remove the pan from the heat and let the filling cool completely.
In the meantime, whip the sweet cream, then add it to the cooled filling and mix everything well.
Well, now it’s time for filling. Check first whether the chocolate glaze has set well, and if so, spread the strawberry filling over it, then the vanilla filling.
You can additionally decorate the cake with whipped cream or according to your taste, and then put it in the frieze so that everything is now nicely set and connected. After that, cut and enjoy the rich taste of strawberry, vanilla and crunchy chocolate!
Capri cake with raspberries
If you are not a fan of strawberries, but you like the combination of fruit, vanilla and chocolate flavors, prepare a capri cake with raspberries. It’s just as delicious, and raspberry lovers will definitely like it more.
Ingredients needed:
For the crust
- 8 egg whites
- 8 spoons of sugar
- 8 tablespoons of ground walnuts
- 4 spoons of wheat flour
- 8 spoons of finely grated chocolate
For the egg yolk filling
- 8 egg yolks
- 6 spoons of sugar
- 1/2 liter of milk
- 2 spoons of density
- 3 tablespoons of wheat flour
- 200 grams of margarine
- 3 spoons of powdered sugar
For the raspberry filling
- 300 grams of raspberries
- 100 grams of sugar
- 1 raspberry flavored pudding
- 4 deciliters of water
- 2 spoons of density
Frosting
- 100 grams of chocolate
Preparation:
First of all, you need to divide the mentioned ingredients for the crust into two equal parts, and thus bake two equal crusts. If you have a larger tray, you can prepare one crust, then divide it into two equal parts. Do as you like, but making this cake requires two crusts. The cake is very generous and tall, which makes it a really great treat for any celebration.
Therefore, you need to beat the egg whites into stiff snow, gradually adding sugar towards the end. Do not add sugar all at once because it will cause the egg whites to sag, you need to beat them first so that they are firm, then add a spoonful of sugar to them and continue beating until the sugar dissolves and the egg whites remain firm. You’ll know they’re well-beaten when you turn the vangla and then they don’t move.
Then add ground walnuts, flour and grated chocolate to the beaten egg whites, then mix with a spoon until everything is well combined. Mix slowly so that everything is combined, but so that the egg whites still remain firm.
Pour the resulting mixture onto a well-greased or lined tray and bake at 180 degrees for 15-20 minutes. Take the finished crust out to cool, then prepare another one using the same procedure.
If you have decided on one crust, then wait for it to cool down and then divide it into two equal parts.
While the crusts are cooling, prepare the glaze to cover them later. You only need to melt the chocolate in a steamer or in a pan on low heat, then coat the crusts with it, then leave the glaze to set well. In the meantime, prepare the fillings.
For the vanilla filling, mix the flour and the thickener in 100 milliliters of milk and stir until they are well combined and free of lumps. Beat the egg yolks with sugar, so that they double in size and become foamy, then add the previously whipped mixture to them and mix everything well.
Bring the remaining 400 milliliters of milk to a boil, and when it boils, stir in the mixture and now stir constantly so that it closes nicely and evenly, that is, it thickens. Put the finished filling aside to cool.
Beat the margarine with powdered sugar, and only when the filling has completely cooled, add the beaten margarine and now beat everything together once more, with the help of a mixer. The first filling is ready.
For the raspberry filling, mix 200 milliliters of water with sugar and bring to a boil at a moderate temperature. As soon as it boils, add the raspberries and continue to cook for a few minutes, stirring occasionally, so that the raspberries release their juice. In the meantime, mix the raspberry pudding with the remaining 200 milliliters of milk.
Add the whipped margarine to the raspberries and stir to thicken and combine everything, that is, to make a uniform mixture. Take it off the heat. Then prepare the filling according to the instructions on the bag, then add the raspberry filling. Stir and now leave the filling to cool completely and harden.
Next comes the filling of the crust. The first crust goes, then part of the vanilla filling, part of the raspberry filling. Second crust, vanilla filling, raspberry filling. You can also reverse the order, whichever is more beautiful and easier for you. You can certainly additionally decorate the cake with a little whipped cream, then place it in the refrigerator to set well before serving.
Capri cake with sponge cake
If the preparation of pastry seems complicated to you, then use delicious cookies and here are great capri cakes!
Ingredients needed:
- 210 grams of sponge cake
- 200 milliliters of milk
For the vanilla filling
- 2 vanilla flavored puddings
- 800 milliliters of milk
- 150 grams of sugar
- 1 bag of vanilla sugar
For the strawberry filling
- 1/2 kilo of strawberries
- 150 grams of sugar
- 100 milliliters of water
- 2 spoons of density
Frosting
- 200 grams of chocolate
- 50 grams of margarine
Preparation:
For the strawberry filling, mix the strawberries with sugar and cook at a moderate temperature. Mix the paste with water, according to the instructions on the bag. From the moment the strawberries begin to boil, cook them until they release their juice. When they release the juice, add the whipped mixture and continue to mix until everything is combined, and the filling thickens. Remove it from the heat and leave the filling to cool.
For the vanilla filling, whisk the pudding in 100 milliliters of milk, and bring the remaining 700 milliliters to a boil together with the sugar. When the milk boils, add the whipped pudding, then stir non-stop so that the pudding is well cooked, and so that it does not burn. Put the finished filling aside to cool.
Now, arrange the biscuits on a suitable tray, and first dip them in a little milk. Pour the strawberry filling evenly over the cake. Melt the chocolate and spread the strawberry filling, and wait for the chocolate to harden a little. Spread the vanilla filling evenly over it.
That’s it, you can still decorate the cake with a little whipped cream, so put it in the refrigerator to set well before serving.
Capri cake with plasma
If you prefer plasma to cookies, then this time use it as a base, instead of a crust. Capri cake with plasma is certainly simpler because it is without baking, i.e. without a crust, so there is no hassle and science involved in its preparation. The filling is without eggs, so you can prepare it in a low-fat version, by using water instead of milk, as well as low-fat margarine. In this way, you get a tasty and lean capri cake.
Ingredients needed:
- 600 grams of ground plasma
- 200 milliliters fanta (or other sparkling orange juice)
- 250 grams of margarine
- 200 grams of powdered sugar
For the vanilla filling
- 500 milliliters of milk
- 1 pudding with vanilla flavor
- 3 tablespoons of wheat flour
- 250 grams of margarine
- 200 grams of powdered sugar
For the strawberry filling
- 1/2 kilo of strawberries
- 300 grams of sugar
- 2 strawberry flavored puddings
- 1/2 liter of sweet cream
Preparation:
Beat margarine with powdered sugar until foamy, then add plasma and fanta and mix well to get a uniform filling. You can also mix with your hands, because the mixture is soft and smooth, and it will serve as a great foundation. Therefore, distribute the resulting mixture evenly in a suitable mold, pan or tray.
For the vanilla filling, mix the pudding and flour in 100 milliliters of milk, and bring the remaining 400 milliliters to a boil. When the milk boils, add the whipped pudding and stir constantly, so that it thickens nicely and does not burn. You will also avoid the formation of those tiny lumps.
Remove the finished pudding from the stove to cool. Beat the margarine with the powdered sugar, and only when the pudding has cooled completely, mix it with the margarine, and now beat everything together with a mixer, so that you get a smooth mixture, that is, the filling.
For the strawberry filling, mix the strawberries with sugar and let them boil. Add one cup of water and let them simmer, while you whisk the pudding in another cup of water. When the mixture begins to boil strongly, add the pudding and stir until everything thickens and becomes uniform.
Then remove from the heat and let it cool. If you have decided on the oily version, then whip the sweet cream, then mix it with the cooled filling, and mix well so that they are well combined.
Well, now it’s time for filling. Pour the strawberry filling over the plasma crust, and the vanilla filling over it. If you wish, you can melt a little chocolate and spread the strawberry filling, then pour the vanilla filling over it. You can certainly do the filling in your own way, the way the cake looks best to you.
And that’s it, let the cake set well before serving.
… We believe that you will easily and quickly master the cake preparation. Although it may seem complicated at first impression, once you go through the preparation process, it will become easier later on. It may not be the ideal cake for beginners, but it should definitely be easy for those who spend a lot of time in the kitchen. All that is required is to follow the recipes, and later, according to need and taste, change something.
Good luck and have fun!
