The cake with strawberries and cream will be an ornament of any festive table and will simply amaze with the divine taste of the household and guests. And how to make this amazing delicacy we will tell in the recipes below.
Cake with strawberries, cream and gelatin
Ingredients:
For the test:
- sifted wheat flour - 245 g;
- medium-sized chicken eggs - 4 pcs .;
- condensed milk - 595 g;
- baking powder - 30 g;
- sugar vanilla - 20 g;
- mac - 60 g;
For filling:
- Strawberry frozen - 990 g;
- cream with a fat content of 33% or more - 520 ml;
- sugar powder vanilla - 60 g;
- sand sugar - 245 g;
- gelatin - 15 g;
- white rum - 35 ml;
For registration:
- Strawberries - 220 g;
- cream with a fat content of 33% or more - 220 ml;
- sugar powder vanilla - 30 g;
- jelly for cakes - 50 g.
Preparation
For the test, add the condensed milk portions to the beaten eggs and continue to beat for a while. Finally, add the vanilla sugar, poppy seeds and wheat sifted flour and mix the mass until smooth. We bake the cake from the resulting dough, placing it in an oiled form in a heated to 185 degree oven for fifty minutes.
Soak gelatin according to the instructions in the water. Strawberries are thawed, we collect syrup from defrosting and dissolve in it two tablespoons of sugar. The remaining sugar is poured into the thawed strawberries and ground with a fork or blender. We dissolve gelatin in a water bath, put it into berry puree and put it in a cool place until a small thickening, several times mixing. The syrup is mixed with rum and impregnated with the resulting mixture cut into three longitudinal parts of the cakes (each part).
Cream whisk to a lush soft foam and proceed to collect the cake. On the first and second impregnated cakes we spread strawberry puree with gelatin and a third of whipped cream. We cover the cake with the third crust, cover it with the remaining cream and send it to the refrigerator.
To decorate the cake, whip the cream with powder, cut the strawberries into slices and smear the jelly berries for the cake. Cover the cake with cream with a culinary sack and lay the strawberry slices in jelly on top.
Biscuit chocolate cake with strawberries and whipped cream
Ingredients:
For the test:
- sifted wheat flour - 120 g;
- medium-sized chicken eggs - 6 pcs .;
- granulated sugar - 155 g;
- cocoa powder 30 g;
- creamy peasant butter - 45 g;
For cream:
- cream with a fat content of 33% or more - 620 ml;
- powdered sugar - 110 g;
- sugar syrup - 75 ml;
- fresh strawberries - 280 g.
Preparation
We begin to prepare the dough from the separation of eggs into proteins and yolks. After that, add half of the sugar to the yolks and break them to a light lush mass. The remaining half of the sugar is poured into a container of proteins and turned into a thick foam, forming sharp peaks. Now we lay out the protein mass to the yolk, we sift the cocoa powder and wheat flour from above, and along the edges we pour out melted and cooled butter peas. Mix the ingredients with gentle movements from bottom to top up to homogeneity, then put it into an oiled baking container, lining it with a cut of parchment. We send the biscuit chocolate dough to bake in the oven, preheating it in advance to 185 degrees. After forty-five minutes, we take out the shape, let the biscuit cool, release it from the mold and, with a towel over it, leave it under a towel for the night.
To make a cake, whip the ice cream with sugar powder to the pikes. Biscuit cut into three longitudinal cakes and impregnate them additionally with sugar syrup, adding a little cognac if desired. Strawberries are washed, discarded from the pedicels and cut into longitudinal slices.
Lubricate each layer with whipped cream, fill with strawberry slices. It remains only to decorate the cake with strawberries and cream on top, using a confectionery bag and letting soak the product in the refrigerator for a couple of hours.
These cakes always look especially festive, if you approach the design process more responsibly and with imagination.
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