Strawberry-Raspberry Cake
Description
Perfectly pairs with tea and coffee. This cake has a delightful taste and will undoubtedly win your heart. To prepare the sponge cake, beat eggs with sugar and butter, then add kefir and flour, and mix well. Pour the batter into a pan and bake until golden. Let it cool, then cut into three layers. Slice the strawberries in half. Cook raspberries with 2 tablespoons of sugar over low heat until the sugar dissolves, then strain through a sieve. Prepare the cream by whipping heavy cream with powdered sugar and cream cheese. Also prepare the gelatin glaze. Now assemble the cake: place one cake layer into the pan, spread with raspberry mixture and cream, then cover with the second layer and repeat. Place the third layer on top and spread only with leftover raspberry mixture. Fill the space between the cake and the edges of the pan with strawberries and pour in half of the gelatin. Refrigerate until completely set. Then arrange a second row of strawberries and pour the remaining gelatin over them. Decorate the top with leftover cream and whole berries, and refrigerate for 2–3 hours until fully set. Before serving, remove from the mold. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
Beat the eggs with 6 tablespoons of sugar and butter, add kefir and flour, mix well. Pour the batter into a mold and bake the sponge cake at 180 degrees until golden brown.
- 2
Step 2
Cut the strawberries in half, and cook the raspberries with 2 tablespoons of sugar over low heat until the sugar dissolves, then rub through a sieve.
- 3
Step 3
For the cream, beat the cream with powdered sugar, and without stopping, add the cream cheese. Dissolve the gelatin in a small amount of water, mix with the jelly, and gently heat over low heat. Cut the sponge cake into 3 parts. Place one part into a mold, spread with raspberries and cream, then cover with the second part, spread again, place the third part on top, and spread only with the remaining raspberries.
- 4
Step 4
Place strawberries between the cake and the edges of the mold, then pour in half of the jelly. Refrigerate until completely set. Then add a second layer of strawberries and pour in the remaining jelly. Decorate the top of the cake with leftover cream and whole berries, and refrigerate for 2–3 hours until fully set. Before serving, remove the cake from the mold.