Immediately 3 Delicious CAKES with Strawberries! I cook them most of the time.

3 Delicious CAKES with Strawberries

In the midst of the strawberry season, you want to pamper your family and friends with desserts and pastries with strawberries. In this collection you will find 3 amazing strawberry cakes at once, which my family loves the most. Two of these cakes are quite easy to prepare and even a novice cook can handle them.
Cottage cheese cake with strawberries, despite the simplicity of preparation, will conquer both taste and appearance, and an oven is not needed for cooking.

Light strawberry cake will surprise you with its weightlessness. In it, the most delicate yoghurt cream with strawberries harmoniously combines with a delicate moist biscuit.
And the Strawberry Kiss cake is more difficult to prepare than the other two, but it's definitely worth it! This cake is the perfect ending to any celebration. It is tender, fragrant and very harmonious!
Save this selection of incredibly summer strawberry cakes. They always turn out fragrant and incredibly tasty. These cakes are perfect for summer holidays!

1. Cottage cheese cake with strawberries without baking

Ingredients:

• shortbread cookies - 200 g
• strawberries - 1 kg
• tubules - 600 g
• cottage cheese - 500 g
• sour cream 20% - 350 ml
• sugar - 350 g
• vanilla sugar - 10 g
• gelatin - 30 g
• water - 100 g

Step by step cooking recipe:

1. First, prepare the gelatin. Pour it into an iron bowl and pour 100 ml of water. Mix gelatin with water and leave to swell for about 15-20 minutes.
2. We make curd cream. Grind cottage cheese, sour cream, sugar and 10 g of vanilla sugar until smooth. Transfer the curd mixture to a separate bowl.
3. Approximately 300 g of strawberries cut into slices.
4. We are preparing the form in which we will fold the cake. I took the culinary ring and set the size to 18 cm. I use cling film as the bottom. So that the film sticks well to the ring, I moisten it a little with water. We put the ring on a flat surface (cutting board).
5. Gelatin swelled, melt it constantly stirring over low heat. We bring the gelatin to about 70 degrees. Pour the melted gelatin into the curd mixture and mix. The curd mixture should be at room temperature.
6. Layer the cake. First, pour a little curd cream on the bottom. We put a layer of shortbread cookies on it and fill it with a small layer of cream. Throw in half of the chopped strawberries. Pour cream again and repeat the layers: cookies, cream, strawberries, cream, cookies and cream. Cover the assembled cake with cling film and refrigerate for at least 4 hours.
7. We take out the frozen cake from the mold and rearrange it on a dish. On the sides of the cake we decorate with wafer rolls, cutting them so that they are slightly higher than the cake.
   In order to prevent the tubes from accidentally falling and for beauty, we tie the cake with a red satin ribbon.
8. Top the cake with washed strawberries. I did not cut the tails of strawberries for beauty, you can do it at your discretion.
9. Curd cake with strawberries turned out to be very tender and with a pleasant creamy berry flavor. This dessert will undoubtedly become your favorite in the strawberry season.

2. Easy and delicious strawberry cake

Ingredients:

Biscuit:

• eggs - 4 pcs.
• flour - 100 g (4 tbsp. l. with medium slide)
• sugar - 80 g (4 tbsp. l. with a small hill)

Strawberry Cream:

• strawberries - 600 g
• yogurt without additives - 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 cooking recipe:

1. Let's bake a biscuit. The eggs are divided into protein and yolk. Beat the whites with a mixer gradually adding 80 g of sugar. Whisk until firm and stable. Add the egg yolks one at a time to the beaten egg whites, continuing to beat. Sift the flour into the beaten eggs in 3 approaches, after each shortly beating with a mixer at low speeds. You should get an airy homogeneous dough.
2. We shift the dough into a form covered with parchment paper and distribute it in a form. We put the biscuit in the oven preheated to 180 degrees and bake for 30-35 minutes. We take out the baked cooled biscuit from the mold, cut off the top crust. Biscuit cake cut into 2 identical parts.
3. We collect the cake in the culinary ring. We put it on a dish and put one biscuit cake. Between the culinary ring and the biscuit we put an acetate film and press it with the help of the ring to the biscuit.
4. Preparing syrup for soaking biscuit. Pour 100 ml of water into a saucepan and pour 100 g of sugar. We put everything on the fire, bring to a boil and boil for 1 minute. Cool the finished syrup to room temperature.
5. Cooking cream for the cake. Pour gelatin into a metal bowl and fill it with cold water. Mix the gelatin well and leave to swell for about 15 minutes.
6. Place strawberries in a chopper and chop until smooth.
   Put cottage cheese in a separate bowl, pour yogurt without additives, pour sugar and 8 g of vanilla sugar. Puree the curd mass well with an immersion blender.
   Add strawberry puree to the chopped curd mass and mix well.
7. Gelatin is already swollen, dissolve it over low heat and bring it to a temperature of about 50 degrees. Add the heated gelatin to the strawberry-curd cream, constantly mixing with a mixer at low speed. Immediately after preparation, the cream turns out to be quite liquid, leave it on the table for about half an hour so that it thickens a little.
8. We soak the prepared biscuit cake well with sugar syrup. Pour half of the already slightly thickened strawberry cream on top. We put the second biscuit cake and soak it well with sugar syrup. Pour in the remaining strawberry cream.
   Cover the cake with cling film and put in the refrigerator to harden for at least 4 hours, and preferably at night.
9. To decorate the cake, dilute a pack of strawberry jelly in 350 ml of hot water. I use about 25% less liquid for jelly than indicated in the instructions. Mix everything until the gelatin is completely dissolved and leave to cool to room temperature.
10. Cut 400 g of fresh strawberries into slices and lay them beautifully in circles on a frozen cake. Gently pour the cooled strawberry 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. Place the cake in the refrigerator to chill for about 15 minutes. When the first layer hardens, fill in the rest of the jelly. Place the cake back in the fridge to chill for another 2 hours.
    We take out the finished cake from the ring and carefully remove the acetate film.
11. The strawberry cake is beautiful and delicious.

3. Cake "Strawberry Kiss"

Ingredients:

Biscuit:

• eggs - 6 pcs. salt
• flour - 6 tbsp. l. (with slide)
• sugar - 6 tbsp. l. (with slide)
• poppy - 4 tbsp. l.

Custard:

• milk - 400 ml
• butter - 250 g
• powdered sugar - 100 g
• egg yolks - 2 pcs.
• flour - 1 tbsp. l.
• starch - 1 tbsp. l.
• vanilla sugar - 10 g

Strawberry Jelly:

• strawberries - 500 g
• sugar - 4 tbsp. l.
• gelatin - 15 g

Syrup for biscuit impregnation:

• sugar - 1/2 tbsp.
• water - 1/2 tbsp.

Protein cream:

• sugar - 240 g
• egg whites 4 pcs.
• water - 80 g
• citric acid - on the tip of a knife

Step by step cooking recipe:

1. Let's bake a biscuit first. Separate eggs into yolk and white. Start beating the egg white and gradually add the sugar. Be sure to beat the whites with sugar until a strong, stable foam. Add one egg yolk to the beaten egg whites while continuing to beat. Sift the flour into this mass in 2-3 approaches and mix with a mixer at the lowest speed and for a short time.
2. For the cake, you will need two types of biscuit, so we take two identical baking dishes with a diameter of 21 cm and cover them with parchment paper. We spread the 3rd part of the dough in one form and distribute it according to the form.
3. In the remaining dough, add 4 tbsp. poppy seeds and gently knead with a spatula so as not to expel all the air from the dough. The resulting dough with poppy seeds is transferred to the second baking dish.
4. We put everything in a preheated oven to 180 degrees. We bake the first biscuit for about 15 minutes, and the second 30-35 minutes. We take out the ready-made still hot biscuits from the molds, remove the parchment paper and put them on a wire rack to cool.
5. Let's prepare the filling. Pour 15 g of gelatin into a bowl and pour 75 ml of water. Mix and leave to swell.
6. Let's prepare the custard. Pour milk into a saucepan, pour 10 g of vanilla sugar and set to boil on fire. While the milk is heating, pour 100 g of powdered sugar, 1 tbsp into another saucepan. flour and 1 tbsp. starch and mix everything. Add the yolks to this and mix again as much as possible. As soon as the milk boils about a quarter of it, pour it into a bowl and mix well so that there are no lumps. Then pour all the rest of the milk, mix and put the pan on the fire. Cook the cream, stirring constantly, over low heat until it thickens. Remove the finished cream from the heat and leave to cool completely.
7. Cooking strawberry jelly. We put the strawberries in a blender, pour 4 tbsp. sugar and grind. Do not forget to leave 9 beautiful strawberries for decoration. Pour the resulting strawberry mass into a bowl.
   Melt the swollen gelatin over low heat, stirring constantly. Pour the melted gelatin into the strawberry mixture and mix well.
8. We prepare two forms with a diameter of 21 cm for pouring strawberry jelly. Line them with cling film. Strawberry jelly is poured into prepared molds equally and set to harden in the refrigerator.
9. We cook syrup for impregnation of biscuit. Pour 0.5 cups of sugar into a bowl and pour 0.5 cups of water. We put on the stove, bring to a boil, boil for 1-2 minutes, remove from heat and cool.
10. The custard base has already cooled down, we continue to prepare the custard. Put the butter at room temperature in a bowl and beat it with a mixer until white and increase in volume. In whipped butter, 1 tbsp. Add the custard base, whisking constantly. So the cream will turn out airy and tender.
11. At ready-cooled biscuits, cut off the top crust. Cut the poppy biscuit into 2 cakes.
12. We put the cake in shape. First we put the poppy seed biscuit and soak it well with syrup. Spread 1/4 of the prepared custard on the biscuit. On top of the cream, carefully spread the frozen strawberry jelly and apply a layer of custard. I put a white biscuit. Cream layer. We put the second jelly on it. Again, apply a layer of cream. We complete the assembly with a poppy biscuit.
    Cover the top of the cake with cling film and put it in the refrigerator overnight.
13. When the cake is infused, prepare the protein-custard for decoration.
    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 and cook the syrup over medium heat. The syrup must be brought to a temperature of 118 degrees.
14. As soon as the syrup boils and heats up to about 110 g, we begin to beat the egg whites. First beat at low speed and gradually increase it to maximum. In the process of whipping, add 10 g of vanilla sugar to the proteins. 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. Beat the egg whites with 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.
15. Transfer the cream to a piping bag and decorate the cake. Using a flat nozzle, evenly spread the cream on the cake and level the surface with a spatula. Use the star tip to decorate the bottom of the cake. From above we apply strips of cream making squares. In the resulting squares put the left strawberries.
16. Cake "Strawberry Kiss" turned out delicious, tender, fragrant, just melting in your mouth.

video recipe

Recipe taken from my cooking site gotovimop.com