Cake
Description
Delicious baked goods for the whole family. I’ve tried the “Klyubnichka” (Strawberry) cake many times, but I never liked it that much. Then not long ago a friend invited me over for tea and treated me to a freshly baked strawberry puff pastry cake. By the second bite I knew I had to ask for the recipe. It was that good. Luckily, my friend wasn’t stingy and shared the simple “Klyubnichka” cake recipe in full detail. And now I’m keeping the chain going and sharing the recipe with you :) Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Line two rectangular baking dishes with parchment paper.
- 2
Step 2
In a bowl, beat 12 eggs and 2 cups of sugar with an electric mixer. Beat on high speed for about 10 minutes. The mixture should triple in volume.
- 3
Step 3
Add the flour to the mixture.
- 4
Step 4
Gently mix with a spatula.
- 5
Step 5
Divide the dough between two lined baking pans. Bake for 17–20 minutes at 175°C until a toothpick inserted in the center comes out clean.
- 6
Step 6
Cool the finished cake layers first in the baking pan, then on a wire rack.
- 7
Step 7
Wash the strawberries, chop them roughly, place in the blender bowl, and blend until smooth.
- 8
Step 8
Beat the cream cheese with a glass of sugar until smooth and thick (literally 1 minute).
- 9
Step 9
Add a cup of heavy cream and whip for another 2–3 minutes until light and airy.
- 10
Step 10
Cut each sponge cake layer in half horizontally.
- 11
Step 11
Assemble the cake in layers in the following order: sponge cake – strawberry purée – buttercream – sponge cake – strawberry purée – buttercream – sponge cake, and so on. The final layer should be buttercream; use it to coat the entire cake evenly on top and on the sides.
- 12
Step 12
All that remains is to decorate the cake with fresh strawberries, as well as chocolate or chocolate glaze. Then place the cake in the refrigerator to set and absorb moisture for at least a few hours, after which it can be served.
- 13
Step 13
Done. Serve at the table.