Very light and delicious, a truly summer and festive strawberry cake! Such a cake will decorate both a family holiday and a big noisy celebration. It turns out to be very tender, refreshing and tasty. Wet biscuits in combination with yoghurt and strawberry mousse will not leave anyone indifferent. And the bright decoration with fresh strawberries in jelly is delightful.
This light cake is definitely a must have for strawberry season! Moreover, it is prepared quite simply and quickly. And the products are more than affordable. Even a novice hostess can handle this cake.
On hot summer days, before you run out of strawberries, be sure to make this strawberry cake. You will surely enjoy its fresh, bright and refreshing taste.
Ingredients:
Biscuit:
- eggs - 4 pcs.
- flour - 100 g (4 tbsp. l. with an average slide)
- sugar - 80 g (4 tbsp. l. with a small slide)
Strawberry cream:
- strawberries - 600 g
- plain yogurt - 500 ml
- cottage cheese - 400 g
- gelatin - 40 g
- water - 250 ml
Decoration:
- fresh strawberries - 400 g
- water - 350 ml
- strawberry jelly - 1 pack
Step by step recipe
Bake a biscuit
1. First, bake a biscuit.
Divide 4 eggs into white and yolk.
2. Beat the whites with a mixer gradually adding 80 g of sugar. Beat until firm, firm foam for about 3-5 minutes, depending on the power of the mixer.
3. Add 4 yolks one by one to the whipped whites, while constantly beating with a mixer.
4. Sift 100 g of flour into beaten eggs in 3-4 approaches, after each briefly beating with a mixer at low speed. You should get an airy, homogeneous dough.
5. Transfer the finished dough into a mold covered with parchment paper. We carefully distribute the dough over the shape. There is no need to lubricate the sides of the mold.
6. We put the biscuit in the oven preheated to 180 degrees. Bake for 30-35 minutes.
7. Remove the baked cooled biscuit from the mold. On top, level the biscuit with a knife and cut off the top crust.
8. Cut the biscuit cake into 2 equal parts.
Cooking syrup for impregnation
9. Pour 100 ml of water into a saucepan and add 100 g of sugar. We put everything on fire, bring to a boil and boil for 1 minute. Cool the finished syrup to room temperature.
Cooking cream
10. Now let's prepare the cake cream.
Pour 40 g of gelatin into a metal bowl and fill it with 250 ml of cold water. Mix the gelatin well and leave to swell for about 15 minutes.
11. Put washed strawberries without tails into the chopper and chop until smooth. In total, you will need 600 g of fresh strawberries.
12. Put 400 g of cottage cheese in a separate bowl, pour 500 ml of plain yogurt, add 150 g of sugar and 8 g of vanilla sugar. We puree the curd mass well using a submersible blender.
13. Add strawberry puree to the crushed curd mass and mix well.
14. The gelatin is already swollen, dissolve it over low heat and bring it to a temperature of about 50 degrees.
15. Pour the melted gelatin in small portions into the curd-strawberry mass, stirring well with a mixer.
I do not recommend pouring in all the gelatin at once, since lumps of gelatin can form in the cream.
We leave the cream on the table for half an hour so that it thickens a little.
We collect the cake
16. I will assemble the cake using a culinary ring and acetate film. We put the culinary ring on the dish and put one biscuit cake. Put an acetate film between the culinary ring and the biscuit and press it with the ring to the biscuit. Soak the prepared biscuit cake well with sugar syrup.
Pour half of the already slightly thickened strawberry cream on top.
17. Place the second biscuit cake. We also soak this biscuit well with sugar syrup.
Pour out the remaining strawberry cream and distribute it evenly over the entire mold.
18. Cover the cake with cling film and set in the refrigerator to freeze for at least 4 hours, or better overnight.
Decorating the cake
19. To decorate the cake, we dilute a pack of strawberry jelly in 350 ml of hot water. I take about 25% less jelly liquids than indicated in the instructions. Stir everything until the gelatin is completely dissolved and leave to cool to room temperature.
20. Cut 400 g of fresh strawberries into slices.
Put the prepared strawberries beautifully in circles on the frozen cake.
21. The strawberry jelly has already cooled down, gently pour the jelly onto each strawberry with a spoon. This stage takes about a third of the jelly. If all the jelly is poured onto the cake at once, then the strawberry decoration will pop up and there will be no beautiful pattern. Put the cake in the refrigerator to freeze for about 15 minutes.
22. When the first layer hardens, fill in the rest of the jelly.
Put the cake in the refrigerator to freeze again, for about 2 hours.
23. Take the finished cake out of the ring and carefully remove the acetate film.
The strawberry cake turned out to be beautiful and delicious. It perfectly combines airy sponge cake with delicate strawberry-curd cream. Fresh and aromatic strawberries on top give this cake a bright and appetizing look.
Be sure to cook such a cake, please your family and friends.
Video recipe
Recipe taken from the culinary site gotovimop.com