Waist
Ilona, It turned out tasty with juice, but it was a "test of the pen". I went to the store for champagne on Sunday, and the liquor department was closed. I was not upset, couldn’t be a better case to try with juice. You just need to take into account the taste and combination.

Next time I want to make it with champagne

PS: Girls, try to cook a little cream with juice separately. You will find out what the taste is, and eat / feed the cream itself as a souffle Well, or use it differently
Ilona
Clearly! Experiments! )) Well, I'll be waiting with champagne at a party! ))
Champagne Strawberry Cake
Tanya99
Ilona, ​​I made it with VNK, sooooo delicious !!!! Thank you!!!
Ilona
Tanya, good health! I also did it yesterday with VNK !, as I dreamed
Trendy
Ilona, baked your wonderful cake the other day. It turned out delicious and tender. True, I did not lay out the strawberry side, because then the cake had to be reduced in diameter, but we still had a lot of delicious cakes.

Champagne Strawberry Cake
Ilona
JuliaAnd what didn't bake the required diameters at once? Or baked more specifically for trimmings? ))))
Trendy
Yeah, because of the scraps, the guests ate the cake, but we savored the scraps. Yes, I just don't have the shape of the required diameter and the products were purchased according to the recipe. And most importantly - I wanted to taste it properly ...
Even a daughter for 11 years ate it with pleasure, saying that now she knows what champagne tastes like.
Ilona
My 9 year old is also very fond of, and since 5-6 years! For him, a cake without alcohol impregnation is generally the wrong cake)) The only exception is meringue)
Loksa
Ilonathanks for the cake! Very tasty! the photo could not be uploaded a little later. I didn't expect champagne to show itself like that. I wanted to ask, we were discussing the custard base here and it's not clear why whip it up if we brew it? What do you think about it? I noticed that the foam remained a little foam ?!

Champagne Strawberry Cake

the glaze is not frozen, probably I again overheated the gelatin in the micro
Ilona
Oksana, with gelatin yes, you probably overheated, he doesn't like it.
As for whipping the custard base, this is not my invention. As I wrote in a note, the cake was born out of love for the dessert of the same name from the program of Yulia Vysotskaya. There she whipped the base. And yes! The base remains slightly foamy. In short, I still bastard with this recipe. This year I did it in the form of trifles!
Kuklaani
Thank you so much for the recipe! Delicious oooo, lick your fingers
Made according to your sketches, dear members of the forum))) I repeat hereChampagne Strawberry Cake
The only problem I faced was that after 1.5 days the strawberries began to sour in the cake, although they were torn from the garden on the day of preparation, and the cake was in the refrigerator. Can I cover it with gel first?
Chiribim
I want to make this cake, but now, I'm afraid I won't find normal strawberries, only imported tasteless.
Can the peach be put raw or do you need to heat it? Or, say, pineapple - fresh or from a can? Fresh, they say, does not allow gelatin to solidify. Canned the same? I'm afraid of gelatin anyway, it freezes every other time, I don't want to change the recipe unauthorized
kirpochka
I also carry my huge thanks for the recipe. True, the strawberries were caught inside with voids, but delicious. Biscuit made chocolate for 1, 2, 3 half servings. The cake turned out very tasty, the mousse is just magical !!!
Champagne Strawberry Cake
And cut)

Champagne Strawberry Cake
iren-star
Ilona, ​​thanks for the recipe !!!
I did it more than once, right now I was honored to take a picture.
Champagne Strawberry Cake

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