21 enero 2021

*Strawberry Bundt Cake with Marshmallow Cream Filling*




*Strawberry Bundt Cake with Marshmallow Cream Filling*

Mis Patycofans...
This Bundt is to remember my favorite flavors our sweet childhood ... 
 And mine is full of strawberries and marshmellows! 
 I'm crazy in love with marshmellows .. 
 white, pink, large, tiny, extra large,  
I like all of them all !!! 
 And to you? 
 With my friends from #bundtbakers this is the proposal of  @Camilla
* Little Bit of Nostalgia *
Este Bundt es para recordar los sabores favoritos de nuestra infancia dulce....
Y la mia esta llena de fresas y marshmellows!
Soy una loca enamorada de los marshmellow..
blancos, rosas, grandes, pequeñitos, extra grandes, gustan todos!!!
Y a vosotros? 
Con mis amigas #bundtbakers esta es la propuesta de  @Camilla 
*Little Bit of Nostalgia*


4 huevos
340g  harina
300g  azucar
1 taza leche
15g levadura
125ml aceite girasol
1 cucharadita sal
85g sobre de gelatina sabor fresa
gotas colorante rosa
Azucar glass rosa
1 Fresa

4 eggs
2 + 1/4 cups all purpose flour
2 cups granulated sugar
3/4 cup whole milk
1 tablespoon baking soda
2/3 cup sunflower oil
1 teaspoon salt
3 ounce size box strawberry jello
pink dye drops
Pink Powdered sugar
1 Strawberry

Crema + Marshmallow + Cream
75g Mantequilla pomada
100g Marshmallow Flull de fresa
1 taza azucar glass
1 cucharadita Vanilla
2 cucharadas Nata para montar
1/2 stick unsalted butter - softened
4 oz. Strawberry Marshmallow fluff
1 cup powdered sugar
1 tsp. vanilla extract
2 tbsp. heavy whipping cream 


 Paso a paso:

Mise en place..

En el bol de la batidora mezclar los huevos con el azucar y batir a velocidad alta durante 5 minutos. Precalentar el horno a 180 grados con calor arriba y abajo. Engrasar el molde con spray generosamente.     In a large bowl, mix togethereggs and sugar mix 5 minutes. Preheat oven to 350 degrees and prepare a bundt cake pan with non-stick spray..

A velocidad baja agregar el aceite sin dejar de batir. Add oil..

Tamizar el harina con la levadura. Sift flour and baking powder..

Añadir mitad harina y unas gotas del colorante rosa, mezclar. Add flour and pink drops..

Añadir el resto de harina y la leche, mezclar. Alternate by adding the flour mixture and milk a little bit at a time.

Por ultmo añadir el sobre de gelatina. Add jello mix until well combined.

Mezclar rapidamente.. Mix quickly

 Verter la masa en el molde engrasado. Pour the batter into your prepared pan..

Hornear durante 50 a 65 minutos, ó hasta que el palillo salga limpio. Dejar enfriar durante 15 minutos antes de desmoldar para dejar enfriar por completo sobre una rejilla.  Bake for 50 a 65 minutes, until a toothpick comes out clean. Cool for 15 minutes and then turn the cake over onto a cooling rack until completely cooled..

Cuando este completamente frio podemos preparar la crema para rellenar, podemos hornear el dia de antes y asi estaremos seguros que esta totalmente frio. Once the cake is cooled, prepare the cream filling. It’s important to wait until the cake is cooled..

Mise en place de la crema

En un bol batir la mantequilla hasta ablandarla como una crema. In a large bowl, cream the butter until it’s light and fluffy..

Añadir el fluff de marshmellow. Add the fluff..

Añadir la vanilla. and vanilla..

Añadir el azucar glass tamizado. Add powdered sugar..

Mezclar bien hasta hacer una crema. and mix until well combined.
Suavemente añadir las cucharadas de crema. Slowly add in the heavy whipping cream and mix after each tbsp.

Cuando veamos que la crema tiene una textura untuosa la tendremos lista para ponerla dentro de la manga pastelera con una boquilla redonda. Stop adding the heavy cream once the consistency is creamy enough to be piped..

Con mucho cuidado damos la vuelta al bundt, yo lo he apoyado sobre papel burbuja, asi los bordes no sufren. Carefully turn the bundt cake over on it’s top..

Con ayuda de una cucharilla ó descorazonador hacemos los agujeros para rellenar con la crema. Intentamos que sean profundos, podemos ayudarnos del extremo de una cuchara, pero con cuidado de no atravesar el pastel. Using a teaspoon, small cookie scoop or melon baller, scoop out 8-10 holes in the bottom of the cake. Using the end of a wooden spoon, push the holes a little deeper and create a nice space for the cream to fill..

Rellenamos uno a uno los agujeros con la crema.Scoop the filling into a piping bag and fill each of the holes up with the cream filling..

Ahora con mucho cuidado damos nuevamente la vuelta al bundt, decoramos con crema alrededor y espolvoreamos generosamnete con azucar glass rosa.. To flip the cake back over, place your cake plate on top of the cake and carefully turn it back over. Dust with some powdered pink sugar..

Ya lo tenemos listo.. Ready..

Lo tiene todo mis Patycofans...sabor a fresa, fresas y marshmellow de fresa...A disfrutar!!!   Has it all my Patycofans ... strawberry flavor, strawberries and strawberry marshmellow ... Enjoy !!!


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or themeYou can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page


16 comentarios:

  1. Woww q delicia de tarta ❤️❤️❤️

  2. Love that marshmallow cream filling. I used to love marshmallow fluff as a kid. Especially on peanut butter sandwiches.

  3. Love the flavor profile on this one and that gooey marshmallow filling!

  4. Amazing dessert! I guess I would eat all this without sharing. Sounds very delicious!

  5. I've never seen strawberry marshmallow fluff! Even the regular kind is usually so hard to find overseas. I'm impressed that your shop in Madrid has a choice of flavors. That is one beautiful cake, Patricia. I love the hidden cream!

    1. Noooo??? :(
      It's a delicious taste
      Here in Madrid I have a little treasure of rich delicathesen of USA!
      Makes me happy!!!

  6. Wow! This looks like so much fun. Thanks for sharing with the #BundtBakers.

    1. Thanks to you..
      For returning to childhood memories!

  7. Your presentation is always gorgeous and I love the flavor combo.


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Pato Abracitos!!!
Thanks for reading and commenting my recipe ... Im very excited!
Your comments are welcome and if you have any questions I´ll be happy to answer, let me your mail and I can answer directly!
Love Pato!!!