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 delicious, tender, low-fat, moderately sweet homemade cake.
A cake is made from airy and soft sponge cake without impregnation, strawberries and curd cream.
It turns out a beautiful, tall cake that is perfect both for home tea drinking and for meeting guests!
You can watch a step-by-step video recipe in my video below
Let's cook
For the strawberry layer, we need 450 grams of frozen strawberries.
Without defrosting, we transfer the strawberries to the pan, without adding anything, we put the pan on the stove.
Stir occasionally over medium heat, defrost the berry.
Grind the defrosted strawberries with a blender.
Add 110 grams or 5.5 tbsp. spoons without top sugar for jam (this is sugar with pectin).
We put to cook on the stove. Bring the mixture to a boil over medium heat.
Add 1/5 tsp. tablespoons of citric acid.
Stir, make the fire to a minimum and boil the strawberries for 3-4 minutes.
Cool the strawberries immediately.
We put the pan in a bowl of ice water, and stirring constantly, cool to room temperature.
Pour the cooled strawberries into a bowl, cover with cling film, make holes so that condensation does not collect and put them in the refrigerator.
I ended up with 470 grams of strawberry jelly.
Let's make a biscuit
How to make a biscuit for a cake, you can read in my previous article
The perfect biscuit that never falls off. Biscuit Castella
Wrap the cooled biscuit in plastic wrap and put it in the refrigerator for at least 2 hours, or better overnight.
We take out the sponge cake from the refrigerator, cut off the top and bottom at least and cut into 3 cakes.
Let's prepare the cream
For the cream, I use a soft pasty curd made from kefir.
How to cook such cottage cheese, you can read in my article
Kefir curd cheese. It tastes as good as cream cheese, but it wins in price very well
Such curd can be replaced with soft pasty curd without grains or cream cheese.
Into a clean, dry, cold, tall bowl
- pour 250 grams of cream with a fat content of 30-35%
- add 250 grams of cottage cheese
- 5 grams or 1 tsp. a spoonful of vanilla sugar
- 80 grams of condensed milk
Begin to beat at the minimum speed of the mixer, gradually increasing the speed of the mixer to the maximum.
Beat the cream until airy and stable.
The cream turns out to be delicate, airy, perfect for a layer of biscuit cakes.
Put the first cake on a plate.
Install a split ring with an acetate film.
Set aside 2 tbsp. tablespoons of cream to cover the top cake with this cream.
Divide the remaining cream in half and spread half of the cream on the cake.
We level and form the side.
Put 180 grams of strawberry jelly, which we cooked earlier, on the cream.
Cover with 2 crust, lightly press down.
We spread the remaining half of the cream, level it and form the side.
Put 180 grams of strawberry jelly on the cream.
Cover with the last cake, lightly press down.
Cover the last cake with 2 tbsp. spoons of cream.
We cover the cake with cling film and put it in the refrigerator to stabilize for 5-6 hours, I usually put it away overnight.
You can decorate the cake as you wish. I flatten the cake with curd cream.
Pass the remaining strawberry jelly through a sieve to get rid of the small seeds.
Into a clean, dry, cold, tall bowl
- pour 130 grams of cream with a fat content of 30-35%
- add 80 grams or 4 tbsp. plain spoons of powdered sugar
- 400 grams of cottage cheese
Begin to beat at the minimum speed of the mixer, gradually increasing the speed of the mixer to the maximum.
Beat the cream until airy and stable.
- Add 20 grams or 1 tbsp. a spoonful of strawberry jelly
Stir until smooth.
We release the cake from the form and the film.
First, I coat the side and top of the cake with a thin layer of cream to remove all the crumbs.
Then I cover with the remaining cream and smooth.
I outline the outline of the circle.
I put the strawberry jelly in a small food bag and draw a circle with it.
I dip the tip of a knife into strawberry jelly and make a pattern on the cake.
The cake is very tasty, delicate, prepared from available products, I advise you to cook it!
Ingredients designed for cake with a diameter of 19 cm, a height of 9 cm, weighing 1900 grams.
In 1 tablespoon without top - 20 grams of sugar, with top - 25 grams of sugar.
In 1 tablespoon without top - 20 grams of wheat flour, with top - 25 grams of wheat flour.
Ingredients for a biscuit with a diameter of 18 cm
4 yolk
Pinch salt
4 egg whites
Pinch salt
120 grams (6 Art. tablespoons without top) sugar
15 grams (3 hrs. spoons) vanilla sugar (or to taste)
120 grams (6 Art. spoons without top) wheat flour
40 grams (ml) milk
40 grams (4 st. spoons) vegetable oil
Cream
250 grams soft pasty cottage cheese without grains (or cream cheese)
250 grams cream with a fat content of 30-35%
80 gram condensed milk
5 grams (1 h. spoon) vanilla sugar
Strawberry layer
450 grams frozen or fresh strawberries
110 gram (5.5 st. spoons without top) sugar for jam with pectin
1/5 h spoons citric acid
Leveling cream
400 gram soft pasty cottage cheese without grains (or cream cheese)
130 gram cream with a fat content of 30-35%
80 gram (4 st. spoon without top) powdered sugar
20 grams (1 tbsp. spoon) strawberry jelly