Today I want to invite you to cook a delicate, incredibly delicious strawberry cake.
- Very soft, rich chocolate bottom crust
- Delicate, airy cream with strawberries
- Soft chocolate icing
I just want to cut off another piece, the taste of the cake is simply amazing!
You can watch a step-by-step video recipe in my video below
Let's cook
The dough cooks very quickly, so you can immediately turn on the oven and heat up to 180 degrees.
Sift 90 grams or 4.5 tbsp into a bowl. flat spoons of wheat flour
Add 75 grams or 3.5 tbsp. tablespoons without a slide of sugar
1/3 h baking powder for dough
1/3 h spoons of soda
1/4 tsp tablespoons of salt
Mix all the ingredients together.
Add 40 grams or 4 full tbsp. tablespoons of odorless vegetable oil
1 egg
Stir until smooth.
It is not necessary to knead for a long time, the main thing is that all the ingredients are combined.
30 grams or 3 tbsp. tablespoons without a slide of cocoa, pour 75 grams or ml of boiling water.
Stir until the cocoa is completely dissolved.
We immediately add hot cocoa to the dough, and mix everything together until smooth, not for long.
Pour the dough into a mold.
I bake in a 21 cm split pan. I cover the bottom of the form with parchment paper, I don't smear the sides of the form with anything.
From the middle of the dough, I smooth out to the edges, making a small depression in the middle, since after baking a bump usually forms in the middle.
Cover the form with parchment paper and remove to bake in an oven preheated to 180 degrees.
The baking time depends on your oven and the size of the pan in which you will bake. My pie was baked for exactly 25 minutes.
We check the readiness of the cake with a wooden stick, pierce it, if it comes out dry, without residues of wet dough, then the cake is ready.
Let the cake cool in the form for 10 minutes. Next, we carefully pass the knife along the edge, and free it from the form.
Place the top side of the cake on the wire rack.
Remove the parchment paper on which the cake was baked and let it cool to room temperature.
Wash the strawberries in advance, dry them and remove the stalk.
When the cake has cooled, prepare the cream
Pour 200 grams of marshmallow with 200 grams of milk
We will smooth so that the marshmallows float in the milk.
We heat everything together in the microwave or on the stove, it is necessary that the milk becomes hot and the marshmallows begin to melt.
Next, stir the mass with a whisk until smooth.
The marshmallows should completely dissolve in the milk.
We leave the mass on the table to cool, stirring it periodically. While the mass cools down, whisk the cream.
300 grams of chilled cream, fat content 30-35%, begin to beat at low mixer speed.
When the cream starts to foam, add 10 grams or 2 tsp to it. tablespoons of vanilla sugar.
Continue whisking, gradually increasing the mixer speed to maximum. Carefully, do not overpower the cream.
Whip the cream until airy, no need to whip until the cream peaks. We remove the mixer, we will no longer need it.
My milk mass has cooled down to about 40 degrees, but since the plate remains warm, I pour the milk mass into another bowl, and gradually add whipped cream to the milk mass.
Add 1-2 tbsp. tablespoons of whipped cream into the milk mass.
Mix gently with a whisk.
Add another 1-2 tbsp. spoons of whipped cream.
Mix with a whisk until smooth.
We do this in order to even out the temperature of the milk mass and cream.
Next, put all the remaining whipped cream into the milk mass.
And mix gently with a whisk until smooth.
When we add the cream to the milk mass, mix everything gently only with a whisk, in no case with a mixer.
Put the pie on a plate.
Install a split ring with acetate film.
The detachable mold with acetate foil must be installed by pressing firmly against the cake.
Pour the cream into a mold, level it evenly, and insert the strawberries inside.
We put the cake in the refrigerator for 3-4 hours to freeze the cream.
When the cream hardens, cover the cake with chocolate icing.
Heat 120 grams of cream with fat content of 30-35% until hot in a microwave oven or in a water bath
Pour 100 grams of chopped chocolate with a cocoa content of 50% into hot cream
Pour so that the chocolate is completely covered with cream.
Let's wait a couple of minutes for the chocolate to melt.
And mix everything with a whisk until smooth.
The glaze is ready, let it cool to about 40 degrees, and fill the frozen cream with it.
Gently rotate the cake in a circle so that the icing evenly covers the entire surface.
If there are small air bubbles on the surface, you can gently pierce them with a wooden skewer.
Let the glaze harden, the glaze hardens for about 1.5-2 hours.
We decorate the finished cake as you wish.
Ingredientsdesigned for cake diameter 21cm, height 6.5 cm, weight 1600 grams.
Pie
1 PC. - egg
40 grams - vegetable oil (4 full tbsp. spoons)
90 grams - wheat flour (4.5 tbsp. spoons without a slide)
75 gram - sugar (3.5 tbsp. spoons without a slide)
1/3 h spoons - baking powder for the dough
1/3 h spoons - soda
1/4 tsp spoons - salt
75 gram - boiling water
30 grams - cocoa (3 tbsp. spoons without a slide)
Cream
200 grams - milk
200 grams - marshmallow
300 grams - cream fat content 30-35%
10 grams - vanilla sugar (2 tsp. spoons)
500 grams - Strawberry
Glaze
100g - chocolate with a cocoa content of 50%
120 grams - cream fat content 30-35%
I also recommend taking a look at the page with this recipe.
Microwave cake. 30 minutes and chocolate cake on the table