Hello everyone! My name is Natalia, and I am glad to welcome you to my channel Tasty Simply Fast!
Today I want to invite you to cook a curd cake with strawberries.
The cake is prepared without baking, easy and simple. It turns out beautiful and incredibly tasty.
My family members really like this cake, it is moderately sweet, light and aromatic.
A wonderful cake for summer tea!
First, let's prepare the base for the cake.
- Grind 180 grams of shortbread cookies into crumbs
- Pour 70 grams of melted butter into the crushed crumb. Mix thoroughly
- Add 10 grams of milk. Mix thoroughly
How much milk to add, you look at your liver.
The biscuits should compress well and crumble back easily.
If the cookies are dry and out of shape, you can add a little more milk.
Install a detachable ring with acetate film on the plate.
If the acetate film is not available, it can be replaced with strips cut from baking paper or parchment paper.
Pour all the crumb into a mold, evenly level it, tamp it with a glass.
We put the base in the refrigerator and prepare the cream.
You can watch a step-by-step video recipe in my video below
In the curd layer, we will make a groove for the strawberry layer.
For this we need a bowl with a smaller diameter than the cake.
For a cake with a diameter of 18 cm, I took a bowl, which has a diameter of 12 cm at the top and 6 cm at the bottom.
Lubricate the bowl with a small amount of vegetable oil and wrap with cling film.
Pour 12 grams of gelatin with 70 grams of water.
Stir and leave to swell.
I use instant gelatin, which is diluted at the rate of 20 grams of gelatin per liter of non-acidic liquid.
Add 100 grams of sour cream to 300 grams of soft cottage cheese.
Mix everything well with a blender so that the mass becomes homogeneous and smooth.
Add 15 grams of vanilla sugar to 100 grams of powdered sugar. We mix.
Whisk 200 grams of chilled cream, 30–35% fat, with powdered sugar and vanilla sugar.
It is not necessary to whip the cream to the peaks, they should become airy and increase in volume by about 2-2.5 times.
Add the whipped cream to the curd mass in two steps.
Gently at low speed of the mixer, mix until smooth.
Swollen gelatin must be dissolved. To do this, it must be heated in a microwave oven or in a water bath; in no case should it boil.
Stir, the gelatin should completely dissolve, and the liquid should become homogeneous without grains.
Add a spoonful of curd cream to the loose gelatin. Stir thoroughly. Another spoon, and also stir well until smooth.
We do this in order to even out the temperature of the gelatin, since we will pour it into the cream so that it does not immediately grab.
Pour the gelatin into the cream, and stir with a mixer until smooth, do not beat.
Pour the cream into a mold and smooth it evenly.
Insert the previously prepared bowl into the center of the cream.
Press down slightly. It is not necessary to completely press the bowl into the cream. It should sink about 3 cm.
We put the cake in the refrigerator for about half an hour - an hour.
The cream should completely harden.
While the cream is solidifying, prepare the strawberry layer
Pour 10 grams of gelatin with 60 grams of water.
Stir and leave to swell.
Grind 400 grams of pure and peeled strawberries with a blender into a homogeneous mass.
Add 100 grams of sugar and 1 gram of citric acid, mix.
Cook, stirring constantly until boiling. If there is foam, remove it.
When the mass boils, we make the fire minimal, and boil the strawberry mass for 2-3 minutes on minimal heat.
Remove from heat and cool to room temperature.
Dissolve the swollen gelatin.
Add a spoonful of strawberries to the loose gelatin. Stir thoroughly.
In total, I add 3 teaspoons of strawberries to the gelatin, stirring well each time.
Pour the gelatin into the strawberries, and stir with a whisk until smooth, do not beat.
When the cream hardens, remove the bowl and cling film from the cream.
Fill the curd layer with strawberries.
If there are air bubbles on the surface, they can be removed with a stick or spatula.
We put the cake in the refrigerator, the strawberry layer should completely freeze. It freezes for about 3-4 hours.
I'll decorate the cake with whipped cream.
Mix together 20 grams of caster sugar and 5 grams of vanilla sugar.
Whisk 100 grams of cream, 30-35% fat, with powdered sugar and vanilla sugar.
Beat the cream until stable peaks, carefully do not beat the cream.
Free the frozen cake from the form and the film.
Decorate with whipped cream and strawberries.
If desired, if someone does not like cookies as a base, you can bake a biscuit.
How to bake a sponge cake for such a cake, you can read in this article
Incredibly delicate and delicious blueberry mousse cake
Ingredients designed for cake diameter 18 cm, height 6.5 cm, weight 1600 grams
In 1 tablespoon without top 20 grams of flour, with top - 30 grams
In 1 tablespoon without top 20 grams of sugar, with top - 25 grams
The foundation
180 grams shortbread cookies
70 grams butter
10 grams (2 hrs. spoons) milk
Curd layer
300 grams soft curd
100g (2 full Art. spoons) sour cream
200 grams cream with a fat content of 30-35%
100g (5 st. spoons without top) powdered sugar
15 grams (3 hrs. spoons) vanilla sugar
12 grams (4 hrs. spoons without top) gelatin
70 grams (ml) water
Strawberry layer
400 gram strawberry
100g (5 st. tablespoons without top) sugar
1 gram (1/4 h. spoons) citric acid
10 grams (4 hrs. spoons without top) gelatin
60 grams (ml) water
Decoration (sprinkling)
100g cream with a fat content of 30-35%
20 grams (1 tbsp. spoon without top) powdered sugar
5 grams (1 h. spoon) vanilla sugar
50 grams strawberry
I also recommend taking a look at the page with this recipe.
Delicious cake made from simple products. Chocolate cake. Homemade recipes
I wish you bon appetite and good mood!