Hi all! I wanted to cook this cake for a very long time, but somehow there was no reason for it at all) And now it turned up – my birthday! In my day, I always cooked different cakes and there were a lot of them and everything, of course, they were delicious and the most delicious! But I didn’t make strawberries for myself, because October is not at all the season for such a berry. But this time I really wanted strawberries and took frozen strawberries for the cake. And you know, I did not lose the cake! It really tastes *like strawberry cream*. Very tender, moderately juicy, and amazingly tasty! And if you also suddenly find a reason for the cake, then I heartily recommend you try it!
Ingredients
*Biscuit*
-200 gr wheat flour
-200 gr sugar
-4 C1 eggs
-80 ml warm milk
-75 ml hot water (boiling water)
-40 ml vegetable oil
-8 g vanilla sugar
-10 gr baking powder
-a pinch of salt
*Cream*
-450 ml heavy cream 33%
-400 gr curd cream cheese
-8 g vanilla sugar
– powdered sugar to taste (I needed 6 tablespoons)
*Strawberry filling*
-300 gr strawberries
-90 grams of sugar
-20 gr cornstarch
-2 tablespoons of water
*Impregnation*
-150 mo cream 10% fat
-1.5 tbsp sugar
First, prepare the biscuit. All products for him should be at room temperature.
In a bowl, combine eggs, sugar, vanilla sugar, and a pinch of salt. Beat well with a mixer until fluffy, light, airy mass. Beat for about 10-12 minutes.
Pour milk and vegetable oil, and mix.
While whisking, pour in very hot water and mix briefly.
Add baking powder to flour, and mix everything together. In two steps, add flour to the dough, beating with a mixer at low speed. You need to beat quickly and not for long.
The dough is airy and not thick.
Prepare a baking dish. I have this detachable ring with a diameter of 20 cm.
Put the dough into it.
Bake a biscuit in a preheated oven at 170 C for about 40-50 minutes. When ready, turn off the oven and leave the biscuit for another 5 minutes in the oven with the door ajar.
Cool the finished biscuit upside down on a wire rack.
Next, release it from the foil and form.
Wrap in cling film and refrigerate for at least 4 hours.
Always prepare the biscuit ahead of time.
For the filling, puree the strawberries in a blender. Transfer to a saucepan and heat until almost boiling.
Add sugar to the berry puree, and mix well until dissolved.
Pour water into the starch, and mix.
Add starch to puree and mix thoroughly. Boil everything together for about a minute.
Cool the finished berry puree.
Combine cream with sugar and heat until sugar dissolves, also cool.
Put curd cheese into a bowl, pour in heavy cream, and add powdered sugar to taste. Beat everything well with a mixer until a dense homogeneous cream. It whips up very quickly in just 2 minutes.
And the cheese and cream must be cold!!!
The cream is ready.
Cut the biscuit into three cakes.
Cut the crust off the top crust.
Put the first cake on the dish. Saturate with butter.
Lubricate the cake with cream. (Approximately 3 tablespoons of cream.)
On the edge of the cream deposit aside.
Place half of the filling in the middle.
Next, lay the second cake, and soak it.
Also, grease with cream, make a side and lay out the filling.
Next, lay the last cake, and soak it.
Cover the entire cake with cream. Leave some of the creams for decoration.
Put the filling in the middle (3 tablespoons).
Place cream caps in a circle.
Decorate with small confectionery beads.
Cake Strawberry with cream is ready, put it in the fridge and let it soak for at least 2 hours.
Have a nice tea party☕🍰
This cake is very soft and delicious!
