Cake
Description
Perfectly pairs with tea and coffee. This cake can be proudly served at a festive dinner as a beautiful dessert, delighting your loved one. I recommend making colorful layers, as natural food colorings give each layer its unique flavor: chocolate, strawberry, and creamy. Moreover, you can decorate it not only with macarons but also with cake pops, chocolate candies, or cake crumbs. The most important thing is to prepare and decorate the dish with love. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
1. Line the bottom of a removable mold with silicone-coated baking paper. Puree the thawed strawberries in a blender. Sift the flour and mix it with baking powder, baking soda, and salt.
- 2
Step 2
2. Beat the soft butter with a mixer for 1 minute together with sugar and vanilla sugar. Add room-temperature eggs and continue beating for 2–3 minutes. Finally, add the strawberry purée, a few drops of food coloring, and mix.
- 3
Step 3
3. Combine with the flour mixture and mix with a spatula. Transfer the batter into the pan and place in a preheated oven at 160 degrees for 30 minutes. Leave the cake in the pan for 15 minutes, then cool completely on a wire rack.
- 4
Step 4
4. For the light cake layer, mix the flour with baking powder and salt. Beat the soft butter with sugar and vanilla sugar using a mixer for 1 minute.
- 5
Step 5
5. Add the eggs at room temperature and continue beating for 2–3 minutes. Finally, add the milk at room temperature and mix. Combine with the flour mixture. Pour the batter into the pan and bake in a preheated oven at 160°C for 30 minutes.
- 6
Step 6
6. Leave the cake layer in the pan for 15 minutes, then completely cool it on a wire rack. Bake the chocolate cake layer similarly, replacing part of the flour with cocoa powder. Level the tops of the cooled cake layers. For the strawberry filling, pour cold water over the gelatin and let it sit to soften.
- 7
Step 7
7. Bring the strawberry purée to a boil over low heat, stirring constantly. Add sugar, bring to a boil again, and cook for one minute after boiling begins. Pour into a bowl and dissolve the swollen gelatin in the hot purée.
- 8
Step 8
8. Cool completely. To prepare the syrup, pour boiling water over the sugar, stir until the sugar is completely dissolved, and cool thoroughly. For the cream, combine the chilled sour cream with powdered sugar and vanillin, then beat until you achieve a stable consistency.
- 9
Step 9
9. Transfer the cream and strawberry filling into pastry bags. Soak the chocolate cake layer with syrup, then pipe the cream in circles spaced 1–2 cm apart, and place the strawberry filling between the circles. Top with the strawberry cake layer and repeat the process.
- 10
Step 10
10. Soak the last cake layer with syrup and spread cream over it. Using a vegetable peeler, make chocolate shavings and use them to decorate the edges of the cake. Place macarons on cake pop sticks in the center. Refrigerate the cake for 5–6 hours. Remove the cake from the refrigerator one hour before serving.