Cake
Description
The baking is simple and quick. The cake itself is quite complex to prepare, as it consists of multiple layers. However, I hope that with this detailed recipe, everything will work out perfectly for you! This cake is ideal for summer, as it includes strawberries and cherries; you can also use frozen berries.
Instructions
- 1
Step 1
1. For the sponge cake, beat the eggs with sugar using a mixer, add flour and starch, mix thoroughly, and pour into a baking pan. Bake for about 30-40 minutes in the oven at 160-170 degrees.
- 2
Step 2
2. Wash the strawberries and cherries thoroughly, remove the pits, and blend into a purée using a blender.
- 3
Step 3
3. Add sugar to the puree, place the mixture over heat, and stir constantly. As soon as it begins to boil, add the agar-agar and continue boiling for another 3-5 minutes. Set aside to cool to room temperature, then pour into a dish lined with plastic wrap. Leave the jelly to set.
- 4
Step 4
4. For the cream, place the egg yolks in a saucepan, add sugar and vanilla, and whisk slightly until smooth. Pour in the milk and place over low heat. Constantly stir the mixture. As soon as the yolks begin to thicken, remove the saucepan from the heat.
- 5
Step 5
5. Add the chocolate to the egg yolks in the saucepan and mix until dissolved. Soak the gelatin in water beforehand to let it swell, then add it to the mixture and stir well. Let cool to room temperature.
- 6
Step 6
6. Put the cream in the refrigerator in advance, then take it out and whip with a mixer.
- 7
Step 7
7. Combine the cream with the yolks and chocolate.
- 8
Step 8
8. Gently mix until a uniform consistency is obtained.
- 9
Step 9
9. Remove the ready-made biscuit from the mold and cut it into 2 layers.
- 10
Step 10
10. Place the biscuit base at the bottom of the mold, centered, spread 1/3 of the cream over it, and fill the edges with cream.
- 11
Step 11
11. On top of the cream, place the jelly, and fill the edges with cream.
- 12
Step 12
12. Place the second cake layer
- 13
Step 13
13. Pour the remaining cream over the sponge cake. Place the mold in the refrigerator for about 10-12 hours.
- 14
Step 14
14. For the glaze: soak the gelatin until it swells. Place cream and glucose in a saucepan, put on heat and wait until it almost boils, then add dry milk and mix. Remove from heat and add chocolate, stirring until completely dissolved.
- 15
Step 15
15. Add the pre-soaked gelatin to the glaze.
- 16
Step 16
16. Remove the cake pan from the refrigerator and carefully take out the almost-finished dessert. Pour the prepared glaze onto the center and spread it evenly over the cake. Decorate the cake with a spiderweb pattern made from fruit purée. Return to the refrigerator to set, then serve.