Strawberry Cake
Description
Homemade dessert for tea. You'll have to put in some effort to make this cake—airy sponge, delicate cream, and jelly require precision and skill, but believe me, it's worth it! Don't be intimidated; just follow the recipe carefully, and you'll succeed. I don't recommend replacing strawberries with other fruits—they perfectly complement all the ingredients and look beautiful when sliced. This cake is best made in summer when berries are fresh, but you can also use frozen ones—as long as they're tasty.
Instructions
- 1
Step 1
1. Separate the egg whites from the yolks and beat the whites with a mixer into a fluffy mixture. Gradually add sugar and continue beating until stiff peaks form. Add the yolks one at a time and beat the mixture with the mixer for 3 minutes.
- 2
Step 2
2. Mix the flour with starch and baking powder, and gradually sift it into the egg mixture in small batches. Gently stir the batter with a spatula. Line the bottom of the pan with parchment paper and spread the batter evenly in it.
- 3
Step 3
3. Bake in a preheated oven at 180 degrees for 25–30 minutes. Let the sponge cake sit at room temperature for 24 hours, covered with a towel. Cut the sponge cake into two layers.
- 4
Step 4
4. Prepare the cream: dissolve gelatin in cold water and leave to swell. Mix milk with half the sugar and heat gently over the stove.
- 5
Step 5
5. Mix the second half of the sugar for the cream with the egg yolks using a whisk. Add the sifted flour, starch, and vanilla sugar, and whisk until smooth and uniform.
- 6
Step 6
6. Add half of the warm milk, stir, and pour into the remaining warm milk. Cook over low heat until thickened.
- 7
Step 7
7. Add the gelatin, heated in a water bath or microwave until liquid, to the warm cream. Mix well. Cover the cream with plastic wrap and let it cool completely at room temperature.
- 8
Step 8
7. Add the soft butter to the cream in small portions, beating the mixture with a mixer each time. The cream is ready. Wrap the sides of the baking pan with plastic wrap and place the bottom side up on a plate.
- 9
Step 9
8. Place the cake layer in the center, soak it with syrup (water with sugar, heated until the sugar dissolves), and spread a little cream on its edges. Wash and peel the strawberries, cut them in half, and place them cut-side facing the edge of the mold.
- 10
Step 10
9. Pour the remaining cream over the cake layer, evenly distributing the remaining strawberries in it. Cover with the second cake layer, soak it with syrup, and spread a little cream on top.
- 11
Step 11
10. Cover the cake with plastic wrap and refrigerate for 8 hours. Remove the plastic wrap and the ring, then decorate the cake with grated white chocolate and strawberries.