Strawberry cake "Summer mood"

Category: Confectionery
Strawberry cake Summer mood

Ingredients

Biscuit:
Flour 60 g
Sugar 60 g
Eggs 2 pcs.
Sand base:
Flour 100 g
Powdered sugar 35 g
Butter 75 g
Strawberry cream:
Fresh strawberries 300 g
Egg yolks 3 pcs.
Lime 1 PC.
Corn starch 30-35 g
Sugar 100-150 g
Butter 100 g
Vanilla sugar 1 tsp
Mousse:
Powdered sugar 200 g
Cream 33% fat 200 g
Cream cheese (Philadelphia) 150 g
Sour cream 20% fat 200 g
Instant gelatin 20 g
Dark chocolate 50-70 g
Cognac 1 tbsp. l.
For the layer:
Fresh strawberries 200 g

Cooking method

  • Strawberry cream:
  • 1. Put the washed and peeled berries in a saucepan, add vanilla sugar and heat over medium heat for 5-7 minutes. Let it brew for 20-30 minutes and puree. Lightly grind egg yolks with sugar and starch, add lime juice and zest, strawberry puree and put in a water bath. Warm up with continuous stirring until thickened. Allow to cool to room temperature, add pieces of softened butter and whisk everything together. Refrigerate overnight.
  • Sand base:
  • 2. Mix flour with powdered sugar (if desired, you can add a pinch of vanilla) and grind with chilled butter on a grater. Then quickly knead the plastic dough with your hands, distribute it along the bottom of the mold (mold diameter 24 cm), prick with a fork and bake in an oven preheated to 200 C for 10-15 minutes. (until golden brown). Cool the finished cake completely.
  • Biscuit:
  • 3. Beat eggs with sugar (beat for at least 10-12 minutes), gradually add flour, pour into a mold and bake for 15-20 minutes at 180C (until a dry skewer). Cool on a wire rack.
  • Assembly:
  • 4. Place the sand base in a split form and grease 1-2 tbsp. spoons of cream. Lay the biscuit cake on top and also grease it with strawberry cream (3-4 tablespoons) and lay the strawberries.
  • Strawberry cake Summer mood
  • Put the preparation in the refrigerator and prepare the mousse.
  • Mousse:
  • 5. Chop the chocolate with a blender (not grated), not too finely and put the resulting crumb in the freezer. Mix cream cheese with sour cream and powdered sugar and beat lightly until smooth. Beat the cream into a thick fluffy mass. Dissolve gelatin in a small amount of hot water and cool slightly. Add cognac to the sour cream-curd mass, then add gelatin and stir until smooth. Combine with whipped cream and stir in the chocolate chips last.
  • 6. Remove the mold with the blank from the refrigerator and distribute the mousse evenly over the strawberry layer. Put in the refrigerator to solidify completely. Decorate as desired.

Note

Light, not greasy, summer cake. Try it, highly recommend.

From this portion of the cream ingredients, approximately a 0.5 liter jar is obtained. Of course, this is a lot for a cake, but it is stored in the refrigerator for a week and is very tasty both with buns and with toasts. Also suitable as an interlayer for quick biscuit rolls. But you can divide the proposed number of ingredients by two and cook less.

Cook with love and bon appetit!

Vilapo
Marishenka, another delicious cake: girl_claping: I take it to bookmarks, I will definitely do it Please tell me what is the diameter of the shape
Twist
Lenochka, Thank you very much for your kind words! Try it, I think you won't regret it.
I make a cake in a mold with a diameter of 24 cm.
Svetlanaur
Marinochka, as always, you have a Masterpiece! Teased at night looking! Already in the tabs, only now I'm thinking what to replace “Philadelphia” with, we don't have that.
Twist
Sveta, thanks for such a rating! Try while the strawberries are fresh.The cake is seasonal, it is better not to use frozen strawberries in it - it will flow
And you can take any cream cheese - Almette, Buco, mascarpone. You can also take sweet curd mass (we sell it in paper packs of 250 g), only the taste of curd in the mousse will be more pronounced. And adjust the cream for sweetness (you will need less powdered sugar).
Svetlanaur
If all else goes well, I’ll plan to bake this flavor this weekend.
Twist
SvetaI hope everything works out. Happy baking!
MariS
What are you doing to us? Marish!
So tasty-oh-oh !!! I can imagine ... how a piece of cake melts in your mouth!
I take it to my bookmarks, thank you - a very tempting cake!

P.S. Marishka, and the cake has already sold out - the cutter should see ...
Twist
Marisha,! I'm glad you like it! The cake really melts in your mouth, the mousse is very tender. And small pieces of chocolate in it complement the taste.
Merri
Marinochka, wonderful cake!
Twist
Irisha, thanks for such a rating !!! I would be glad if the recipe comes in handy!
Natusik
Marisha,what a delicious and beautiful cake! Just super! My strawberry will ripen soon ... I'll do it!
Vitalinka
Marisha, wonderful cake! And the chocolate ribbon turned out great! Well done!
Twist
Natusik, thank you for your attention and such a warm review!
My strawberry will ripen soon ... I'll do it!
I would be very glad if you like it! : girl_tortik: Happy baking!

Vitalinka, thanks for such a rating!
And the chocolate ribbon turned out great!
Thank you! The first time I did it only in fragments because the cake was tall (honey cake). : secret: I wanted to show it in the section with cakes decorated with chocolate. But somehow inconvenient, there is such professional work! And here I ventured to make a solid one and everything worked out the first time!

P.S. Girls, I want to say a few words about the cream. The density largely depends on the juiciness of the strawberries. It is better to choose dry, homemade. And yet, you can add whipped cream instead of butter. You can make soufflé with it.
Vitalinka
Quote: Twist

Vitalinka, thanks for such a rating! : kiss3: Thanks! The first time I did it only in fragments because the cake was tall (honey cake). : secret: I wanted to show it in the section with cakes decorated with chocolate. But somehow inconvenient, there is such professional work! And here I ventured to make a solid one and everything worked out the first time!
But you shouldn't think so! It was necessary to show! You have nice neat cakes! And there is nothing inconvenient in this, I am also not a professional, but a self-taught amateur, but I show my cakes. And the girls always suggest how to correct mistakes and make them even better next time. So display your cakes!
fomca
Marina! Vitalinka the rights! I had SUCH first chocolatier - niche, showed it, gave advice ... learned!
Twist
Vitalinka, Sveta! Girls, family, thank you very much for your support !!! I have a photo, now I’ll gather my courage and post it. I made it as a gift for DR, my friend was happy.
Svetlanaur
Marina, tell me how much the biscuit should rise, I have now risen by 7 mm.

Now I took it out of the oven, the cake turned out to be even smaller than I thought - 5 mm.
Twist
Sveta, the biscuit cake after baking turns out to be 1.5-1.7 cm. Then it settles a little.
If it turns out so thin, the eggs may not be beaten enough or flour is introduced in too large portions.
Svetlanaur
The eggs were beaten with a combine at high speed, and 1 tablespoon of flour was added.
Twist
Sveta, did you also interfere with flour with a combine?
Svetlanaur
Yes, wasn’t it necessary? Marin, and my eggs are homemade, not large, maybe three should be put?
Twist
Svetochka, you cannot mix flour with a processor in biscuits. Only with a spatula or spoon, a "bottom-up" movement. A portion of flour (the same tablespoon, or slightly less) is spread over the surface of the beaten eggs, and not in one place. And if everything is well beaten, the flour does not "sink", but remains in an even layer on the surface until the start of the stirring.
Of course, eggs could also be smaller than standard factory eggs, but, in my opinion, this is not the main thing in this case.
Svetlanaur
Marisha, already in the duct, has just changed it, I came to see, you answered, and I just did it all, intervened with a spatula, the flour did not "sink", now I felt the difference between this dough and the first. After all, I confess, I have never baked biscuits yet, so I got pierced. Hopefully baked without incident!
Twist
Svetochka, I keep my fists! Have you made strawberry cream yet? There are no questions?
Svetlanaur
Marish, already baked, is cooling down, it turned out quite another matter! The cream was made yesterday, it turned out. Marina, and about how much hot water to pour into gelatin?
Twist
Svetochka, I did with Mriya instant gelatin. I took three tablespoons of hot water.
Svetlanaur
Everything, Marish, HE is in the refrigerator! We will try it tomorrow! And now I will smear strawberry cream (it turned out very tasty) on the failed biscuit and I will watch the movie! Marin, thank you very much for the tips.
Twist
Svetochka, Hurrah! : yahoo: I will look forward to impressions!
And now I will smear strawberry cream (it turned out very tasty) on the failed biscuit and I will watch the movie!
Enjoy your holiday!
And my supplies of cream have already been devoured with pancakes.
Svetlanaur
Marisha, I hasten to tell you about my impressions! To say delicious, to say nothing. Delicious! Really gave a summer mood to the sound of rain outside the window! I really liked the combination of shortbread with strawberry cream and mousse. The sandy crust is felt more, but it can only happen for me, because the biscuit after baking, a little donkey and was about 1.2 mm. But in general, the taste combined with all the layers is simply awesome. Liked the mousse: very gentle. A cake for all household members, too. A small kusmanchik remained in the refrigerator for tomorrow to prolong the pleasure! Thanks again, Marisha, for your recipes!
And this is actually the cake:
Strawberry cake Summer mood Strawberry cake Summer mood

Strawberry cake Summer mood Strawberry cake Summer mood
Twist
Svetawhat a cake turned out! The cut is gorgeous! And a biscuit of the right thickness.
Oh, how glad I am that everything worked out and the cake was to my taste!
You write so deliciously and the pictures are so delicious that I myself wanted a piece right now!
Thank you very much for such kind words and a beautiful photo report!
Svetlanaur
Marin, I'm so glad it worked out! Now the strawberries are over, move on to the cherries!
Twist
Svetochkaand raspberries are coming! You can bake so many goodies with it!
Vilapo
Marisha, here I brought a report: rose: Cake, delicious, light, quickly eaten
Strawberry cake Summer moodStrawberry cake Summer moodThis is how it turned out And thank you

Twist
Lenochka, how nice that you liked it !!!
And what a handsome man! Thank you for the delicious photo and such a warm review! Eat to your health and enjoy!
Vikalin28
Good day. Can you please tell me if you decorate the cake with fresh strawberries, will it flow in the evening? And then you need to make a "naked cake" with strawberries for the wedding, now I'm afraid that it will be with her in the evening.
Ilona
well, if you take a hard strawberry, and for decoration it is exactly the same, and not overripe and cover it with a decor gel, then it will not wither and flow
I had everything ok.

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