Japanese strawberry cake
Description
The bake is easy and quick to make. A very delicious cake can be served at a celebration, decorated to match the theme. Decorate the dessert right before serving so the berries don’t dry out. You can substitute sour cream in the cream with farm cream with at least 30% fat. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients listed.
- 2
Step 2
Beat the chicken eggs into the bowl of a stand mixer or food processor. If you have a regular mixer, first beat the egg whites with half the sugar, then the yolks, and combine them. Add granulated sugar and salt and beat for about 4–5 minutes until you get a fluffy, thick foam.
- 3
Step 3
Fold the wheat flour and baking powder into the foam. There will be a little more of it, but the flour is needed because strawberry puree will be added. Preheat the oven to 180 degrees.
- 4
Step 4
Wash 150 grams of strawberries and remove the stems. Purée with an immersion blender or food processor. Pour the mixture into the dough and fold gently.
- 5
Step 5
Grease the pan with neutral vegetable oil or butter, pour in the batter and bake for about 20–25 minutes until golden brown, checking doneness with a wooden skewer. Lay the pan on its side so the sponge cake can cool without collapsing.
- 6
Step 6
Combine sour cream or farm cream of any fat content, cream thickener, and granulated sugar. Mix thoroughly.
- 7
Step 7
Cut the sponge cake into several layers and spread the bottom layer with cream. Rinse the remaining strawberries and pat dry; remove the stems. Dice half of them and place on the cream.
- 8
Step 8
Cover with the second cake layer and coat the entire cake with frosting. Refrigerate for soaking.
- 9
Step 9
Garnish to taste with sliced strawberries and mint leaves, raspberries, etc.