Strawberries with whipped cream are a very romantic duet, and in our recipe for cake this dessert plays the role of a delicious and delicate layer between the cakes. However, the strawberry dessert with cream is quite suitable and as an independent dish.
Strawberry cake with cream
Ingredients:
- Strawberry - 800-900 g;
- eggs - 4-5 pieces;
- sugar 420 g;
- flour - 100 g;
- Vanilla sugar - 2 tsp.
- egg whites - 3 pcs .;
- water - 70 ml;
- cream (33-35%) - 600-800 ml;
- powdered sugar - 4-6 tbsp. spoons.
Preparation
We sift the flour. Proteins of 4 eggs carefully separated from the yolks, a bowl in which we will whisk the squirrels, wipe with a napkin, moistened with vinegar. Yolks are poured into a bowl, add 75 g of sugar and vanilla. Thoroughly rub the yolks with sugar until the mass has gone white.
Whisk the whiskers in a clean bowl at low or medium speed of the mixer until a lush foam is formed. Then increase the speed of the mixer to the maximum (or to medium, if the mixer is powerful), while continuing to beat, sprinkle a little 75 g of sugar. After all the sugar is added, whisk the proteins into a thick foam.
One third of the whipped proteins are added to the yolks and mixed from the bottom up. Add the same sifted flour (100 grams) and mix. After that, add the remaining whipped whites and mix again from the bottom up.
The form for baking grease with oil, cover with paper, spread the dough to 2/3 and spread it. Bake a biscuit at 180 degrees 50 minutes, without opening the oven door. Its readiness is defined as follows: we press it with a finger, the pit must quickly recover.
We extract the biscuit from the mold and let it stay at room temperature for 8-12 hours, and then cut it into 4 cakes.
Then we prepare the merengue. We pour 3 egg whites into a bowl and whisk them at a small speed of the mixer for about 1 minute until a light foam forms, then increase the speed to the maximum, whisk until a fluffy foam turns out. Continue to beat, pour 130 g of sugar and 1 teaspoon of vanilla and beat until a dense mass.
We cover the tray with paper and draw a circle around the diameter of the biscuit. Turn the paper to the other side, spread the whipped whites and distribute in a circle. Bake meringue in the oven for 13 minutes until a slightly golden hue at 180 degrees.
Then we prepare the strawberry syrup. Strawberries (300 g), mine, clean, cut the berries in half and put them in a saucepan. We fall asleep 100 g of sugar and pour 70 g of water. All mixed, give a boil, remove the foam, let's puff for 5-7 minutes, then remove from the fire and mash the berries. Strain the syrup through a sieve and cool it.
Cream poured into a bowl and whisk at low speed until thick. When the surface is left with marks from the mixer nozzles, increase the speed to the average and add the powdered sugar. Whisk until the mixer begins to leave a distinct relief trace. After that, stop whipping immediately.
The remaining strawberries are mine, remove the sepals and cut into thin slices. Biscuit impregnated with strawberry syrup. On the cake we spread some of the whipped cream and strawberry slices, top with cream. Then we lay the second cake, impregnate the syrup and spread some more cream, lay the merengue on top, lubricate it with whipped cream , cover the merengue with the third crust and soak it with syrup, top with cream, strawberries and another layer of cream. Then we cover with the fourth cake and press a little with our hands, from above we cover the cake with whipped cream. We decorate with strawberries and mint leaves. Before serving, cool the cake and let it soak.