Very light and tasty cake with a romantic name "Strawberry Kiss". This cake is as tender as its name suggests. Wet biscuit classic and poppy cakes, aromatic sweet and sour strawberry jelly and the most delicate custard. It is deliciously delicious, moderately sweet and not cloying at all. This cake also has a very beautiful contrast cut.
Such a cake can be prepared for any occasion and for any occasion. In winter, fresh strawberries can be easily replaced with frozen ones. You and your guests will surely be impressed by this summer Strawberry Kiss.
This sponge cake is not too difficult to prepare, but it is advisable to divide the preparation over two days. On the first day, bake biscuits and make strawberry jelly, and on the second day, make cream, collect and decorate the cake. By the way, in this recipe I tell you in detail how to properly prepare a protein custard for decorating a cake. But you can also decorate the cake with another cream of your choice.
Pamper yourself and your loved ones with such a delicate, beautiful and magically delicious cake for the next holiday.
Ingredients:
Biscuit:
- eggs - 6 pcs.
- flour - 6 tbsp. l. (with a slide)
- sugar - 6 tbsp. l. (with a slide)
- poppy - 4 tbsp. l.
Custard:
- milk - 400 ml
- egg yolks - 2 pcs.
- icing sugar - 100 g
- butter - 250 g
- flour - 1 tbsp. l.
- starch - 1 tbsp. l
- vanilla sugar - 10 g
Strawberry Jelly:
- strawberries - 500 g
- gelatin - 15 g
- sugar - 4 tbsp. l.
Biscuit impregnation syrup:
- sugar - 1/2 tbsp.
- water - 1/2 tbsp.
Protein cream:
- sugar - 240 g
- egg whites - 4 pcs.
- citric acid - on the tip of a knife
- vanilla sugar - 10 g
- water - 80 g
Step by step recipe
Cooking a biscuit
1. Divide six eggs into yolk and white. Begin to beat the protein by gradually adding 6 tbsp. Sahara. Be sure to beat the whites with sugar until a strong, stable foam.
2. Add yolk one by one to the whipped egg whites without stopping whipping.
3. Sift 6 tbsp into this mass. l. with a heap of flour in 2-3 approaches. Mix with a mixer at the lowest speed and not for long. If the mixer does not have small revolutions, then it is better to mix the dough by hand with a spatula.
4. For the cake, you will need two types of biscuit, so we take two baking dishes and cover them with parchment paper. The diameter of the molds is 21 cm.
Put the 3rd part of the dough into one form and distribute it according to the shape.
5. Add 4 tablespoons to the remaining dough. poppy seeds and gently knead with a spatula so as not to expel all the air from the dough.
6. Transfer the resulting poppy seed dough to the second baking dish. We put everything in a preheated oven up to 180 degrees. We bake the first biscuit for about 15 minutes, and the second for 30-35 minutes.
Cooking cream
7. While the biscuits are being baked, let's prepare the filling.
Pour 400 ml of milk into a saucepan, add 10 g of vanilla sugar and set to simmer on the fire.
8. While we heat the milk, pour 100 g of powdered sugar into another pan, 1 tbsp. flour and 1 tbsp. starch. We mix everything. Add the yolks to this and mix again as much as possible.
9. As soon as the milk has boiled, about a fourth of it is poured into a bowl and mixed well so that no lumps form. Then pour out all the rest of the milk, stir and put the pan on the fire.
10. Cook the cream constantly stirring, over low heat until it thickens.
Remove the finished cream from heat and leave to cool completely.
11. By this time, the biscuits were baked and cooled down a little, take them out of the molds, remove the parchment paper and put them on the wire rack to cool.
Cooking strawberry jelly
12. Pour 15 g of gelatin into a bowl and pour 75 ml of water. Stir and leave to swell.
13. We take 500 g of strawberries and leave 9 of the most beautiful strawberries to decorate the cake.
14. Put the rest of the strawberries in a blender, add 4 tablespoons. sugar and grind.
Pour the resulting strawberry mass into a bowl.
15. We put the swollen gelatin on the stove on a small fire. Melt the gelatin, stirring constantly.
16. Pour the melted gelatin into the strawberry mixture. Mix everything well.
17. Prepare two molds for pouring strawberry jelly. We cover the forms with cling film. Mold diameter 21 cm. Pour strawberry jelly into two forms, equally into each. We distribute the jelly into shapes and set to freeze in the refrigerator.
Cooking syrup
18. Cook the syrup to soak the biscuit.
Pour 0.5 cups of sugar and 0.5 cups of water into a bowl. We put on the stove, bring to a boil. Boil for 1-2 minutes, remove from heat and cool.
19. The custard base has already cooled down, we continue to prepare the custard.
Put 250 g of butter at room temperature in a bowl. Beat butter with a mixer until white and increase in volume.
20. In whipped butter, 1 tbsp. add the custard base. At the same time, beating constantly. This is done to make the cream airy and tender.
We fold the cake
21. The cream is ready, let's prepare the biscuits. Cut off the top crust of biscuits, you don't need to do this, but then the cake in the cut will not be so beautiful and even.
Cut the poppy seed cake into 2 cakes with a string.
22. We start assembling the cake. In order to make the cake even and beautiful, we collect it in the form. Put the poppy biscuit first.
All biscuits must be soaked in sugar syrup, this will make the cake more moist and tastier.
Put the fourth part of the prepared custard on the biscuit. There will be four layers of cream.
23. On top of the cream, gently lay out the frozen strawberry jelly. Apply a layer of custard on the jelly.
24. We put the white biscuit. A layer of cream.
25. Put the second jelly on it. Apply a layer of cream again. We finish the assembly with a poppy biscuit.
Cover the cake with cling film on top and put it in the refrigerator overnight.
Cooking protein cream
26. The night has passed, the cake is infused, let's start decorating it. Cooking protein - custard.
Pour 240 g of sugar into a bowl, pour 80 ml of water and a pinch of citric acid.
We put everything on the stove. Cook the syrup over medium heat.
While the syrup heats up, prepare the proteins. We take proteins from 4 eggs.
As soon as the syrup boils and heats up to about 110 g, we begin to beat the whites.
27. First, start whisking at low speed, gradually increasing it to the maximum. In the process of whipping, add 10 g of vanilla sugar to the whites.
28. As soon as the syrup reaches 118 degrees. remove it from the stove and pour it into the proteins in a thin stream while constantly stirring.
29. Whisk the whites and syrup for about 5-10 minutes until a smooth, shiny and stable cream is obtained.
The finished cream should keep its shape well and have a dense structure.
Put the cream in a culinary bag and start decorating the cake.
Decorating the cake
30. Using a flat nozzle, spread the cream evenly onto the cake. After the cake is completely covered with cream, level it with a spatula. If pits form on the surface of the cake, then fill them with cream and level them again with a spatula. We repeat this procedure until the result is satisfied.
31. Then insert the star attachment and decorate the bottom of the cake. Apply strips of cream on top, making squares.
32. And the last decoration is strawberries. We put it in squares.
Here is such an unusual cake Strawberry Kiss turned out. He is very beautiful on top and just as beautiful in section. The cake is delicious, delicate, fragrant, just melting in your mouth. I recommend everyone to cook it.
Video recipe
The recipe is taken from my culinary site. gotovimop.com