Cake
Description
Homemade baked treat for tea. The original design of this cake delights everyone, and the taste of this unique creation is no less delicious than other cakes. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Cake basket recipe with photo: 1. First, prepare the sponge cake. Separate egg whites from yolks. Mix flour, starch, and baking powder, then preheat the oven to 200 degrees.
- 2
Step 2
2. Beat the egg whites, adding 4 tablespoons of sugar, until a thick white foam forms.
- 3
Step 3
3. Add 4 tbsp of sugar to the egg yolks and whisk until the mixture increases in volume by 2-3 times.
- 4
Step 4
4. Add half of the whipped egg whites to the whipped yolks, gently mix.
- 5
Step 5
5. Mix the obtained mixture with 8 tablespoons of the already combined flour, starch, and baking powder from the first step, stirring thoroughly. Add the remaining egg whites to the resulting mass and mix.
- 6
Step 6
6. Place the resulting batter into two prepared pans, 20 and 24 cm in diameter, previously lined with parchment paper. Put into the oven, reduce the temperature to 180°C, and bake for 10–20 minutes. To check if the sponge cake is done, use a matchstick or toothpick; if no batter sticks to it, the sponge cake is ready.
- 7
Step 7
7. Cut the ready-made sponge cakes in half horizontally so that one sponge cake yields two. In total, you will have 4 sponge cakes – 2 with a diameter of 24 cm and 2 with a diameter of 20 cm.
- 8
Step 8
8. Let's move on to preparing the soufflé. For this, beat the sour cream with sugar and add vanilla. Pour boiling water, about 150 g, over the gelatin and mix thoroughly until a smooth, lump-free mixture forms. Add the gelatin to the sour cream and beat again.
- 9
Step 9
9. Line the bottom of the pan with parchment paper, place our baked biscuit (24 cm in diameter) on top. Lift the sides of the pan using the parchment paper.
- 10
Step 10
10. Pour 1/3 of the mousse over the biscuit, then sprinkle dried strawberries on top.
- 11
Step 11
11. Cover with a 24 cm diameter cake layer.
- 12
Step 12
12. Pour the soufflé again, add strawberries to the soufflé, and cover with a 20 cm diameter cake layer.
- 13
Step 13
13. Spread the last layer of mousse and strawberries over the cake layer, then cover with the remaining 20 cm diameter cake layer. Place the cake in the refrigerator for 3-4 hours to chill and soak.
- 14
Step 14
14. Remove the finished cake from the springform pan and peel off the parchment paper.
- 15
Step 15
15. To create a slope, cut off a small portion of the side at the base.
- 16
Step 16
16. Flip the cake over.
- 17
Step 17
17. Proceed to prepare the buttercream. To do this, beat the softened butter.
- 18
Step 18
18. Melt the chocolate in a water bath. Then let it cool slightly. Add it to the butter and beat.
- 19
Step 19
19. Cover the cake with buttercream and place it in the refrigerator for 30-40 minutes.
- 20
Step 20
20. Prepare chocolate marshmallow mixture. To do this, melt chocolate and marshmallows in a double boiler.
- 21
Step 21
21. Mix the chocolate with the marshmallows.
- 22
Step 22
22. Gradually add powdered sugar and knead until you get a soft fondant.
- 23
Step 23
23. Let's prepare our basket for the cake. Roll out thin ropes from the prepared fondant, slightly moistening them with water. Wrap one rope around another to create two small handles for the basket. Leave the handles to dry overnight.
- 24
Step 24
24. Now prepare the strips for the basket itself. To do this, measure the height of your cake; the strips should be 5 cm longer than the cake. You'll need approximately 21 strips or more, to make the basket look nice. Arrange the strips around the sides of the cake.
- 25
Step 25
25. Roll one long strip and weave it between the strips on the cake, bending the short strips aside. If the strip ends, roll a new one. In this way, weave a basket.
- 26
Step 26
26. Tuck the remaining ends between the braids.
- 27
Step 27
27. Make strawberries. To do this, mix the crumbs with softened butter, condensed milk, and grated chocolate. Shape the mixture into strawberries and coat them with the remaining buttercream.
- 28
Step 28
28. Wrap the strawberries in red marzipan, and use icing to add small dots. Make leaves for the strawberries from green marzipan. Place the prepared strawberries on top of the cake, into the basket.
- 29
Step 29
29. Attach the handles and decorate with flowers and butterflies. Our magical strawberry basket is ready! Enjoy your tea time!