Cake "Lady Tiffany" (based on cake "Stefania")

Cake "Lady Tiffany" (based on cake "Stefania")

Category: Culinary recipes

Ingredients
Cakes:
Yolks	3 pcs.
Sugar	180 g
Butter	50 gr.
Vanilla sugar	10 gr.
Baking powder	1.5 tsp.
Salt	pinch
Flour	460 g
Sour cream	200 gr.
Cream:
Fresh strawberries	600 gr.
Vanilla sugar	10 gr.
Chicken eggs	2 pcs.
Flour (cornstarch can be used)	50 gr. (2 tbsp. L.)
Cream 33%	200-250 ml.
Sugar	150-200 gr. (depending on the degree of sweetness of the strawberry)

Cooking method

• Girls, do you want to cook just a breathtaking cake? Then let me introduce you to the subject of my new desire and admiration - a sand cake with strawberry cream. I found the recipe for this cake under the romantic name "Stefania" on the Internet and baked the cakes strictly according to it. But the cream in the original recipe is completely different: cream with Mascarpone. Since I only dream of Mascarpone, and the strawberry season has already begun, I replaced the cream with strawberry custard. We liked. Highly. But this is not surprising, since these shortbread cakes go well with so many creams, and I think we still have experiments in this area ahead. So today with strawberry cream.
• We proceed to kneading the cake dough.
• In a container (I have a blender bowl) beat the soft butter, sugar, salt, vanilla sugar, yolks and sour cream until smooth.
• Then add the sifted flour with baking powder and quickly knead the dough, trying to keep it in contact with your hands as little as possible. The dough turns out to be soft and tender, like this
• 
• Then we divide the dough into eight equal parts and roll into balls
• 
• Roll each ball thinly on a surface slightly dusty with flour, cut it to the diameter you need (I had a plate with a diameter of 23 cm) and prick it with a fork.
• 
• We bake the cakes for 5-7 minutes (depending on the oven) at a temperature of 200-210 degrees until slightly golden brown.
• We put it in a pile under a light press (I had a wooden board with a plate on it).
• Preparing the cream.
• Wash the strawberries, peel, dry and puree with a blender.
• Mix the sugar, eggs, vanilla sugar, sifted flour and pour this mixture into the strawberry puree.
• Mix well, put on low heat and boil until thickened.
• Cool to room temperature (you can put it in the refrigerator).
• 
• Whisk the well-chilled cream with a cold whisk in a cold bowl until peaks.
• 
• Gently mix the whipped cream into the chilled custard base.
• 
• We get such a cream
• 
• We collect the cake.
• I collected in a ring, soaked each cake with syrup (but then I realized that this is completely unnecessary, the cream is more than enough soaking), smeared with cream and sprinkled with grated white chocolate
• 
• Then she left the cake to soak in the refrigerator overnight and in the morning before decorating I got this
• 
• Next, decorate the cake as you wish. I decorated with protein custard, it goes well with the taste of the cake itself
• 
• And then ... cut the cake into tiny pieces and start succumbing to temptation :))) Have a nice tea!
• 
• 

The dish is designed for

The cake weighed 2 kg.

Time for preparing:

Half a day (I can't go faster, I still bake cakes for a long time, there are eight of them :))

Cooking program:

Oven

[Vika]

Vika, wonderful profile !!!! Both cream and cake !! And vaaashche hunting a piece)))) took it !!

How beautiful and delicious!

I think that you can eat with the tongue) Vika, and the portrait is from something, otherwise I'm dark

[ang-kay]

ang-kay, Angel, who is good? someone who is dark here? Mastic silhouette And yes, it is very, very, very tasty.Such is the phenomenon: I folded the biscuits with biscuits, you could knock on them like a drum, and the next morning - like fluff, I wanted to take a picture with a fork, so that it was clear that the piece breaks off without pressure, but my home photographer (dotsya) said that I didn’t mock the cake, the fork, the fotik and her - go, speak, and describe in excellent Russian

I'm not a decorator at all. Therefore ... who is great, well, not at all in: girl_in_dreams: the topic is here

[Kinglet]

Kinglet, Vika, delicious and beautiful.

[Kinglet]

Kinglet, Vika, This is not a cake, but some kind of masterpiece! It looks just amazing, I think it tastes the same!

[julia007]

julia007, Julia, thank you very much :) It tastes much, much more interesting, honestly

[sour cream]

In a container (I have a blender bowl), beat soft butter, sugar, salt, vanilla sugar, yolks and sour cream until smooth.
Cakes:
Yolks 3 pcs.
Sugar 180 gr.
Butter 50 gr.
Vanilla sugar 10 gr.
Baking powder 1.5 tsp.
A pinch of salt
Flour

How much sour cream?

[Kinglet]

Kinglet, Wikaaa, another Kra-so-taaa !!! Straight feast for the eyes!
I wanted to look like this ... from the bushes, but I could not resist not to express my admiration!
Did you make the silhouette yourself?

[Vika]

Vika, saw the photo of the recipe and realized that it was yours! Very nice!
As my own strawberries go, I'll do it. From a purchased toad smothers

Vikulya, you're just smart!

[gawala]

gawala, Galya, girls, I apologize for the carelessness, corrected the recipe: sour cream needs 200 gr. After all, it was because of the sour cream in the cakes that I became interested in this cake: I had already made shortbread dough without sour cream, but not with sour cream, so I decided to try it. Yesterday I rewrote the recipe three times: we had a thunderstorm, the computer turned off, the recipe was not saved The third time I decided - something else will interfere, so it’s not fate, I will not spread it, but everything has already worked out, except for my inattention
Excuse me, girls, once again and pay attention: all the charm of this cake is in sour cream cakes, there are only 50 grams of butter.
I had 25% store sour cream.

Added Monday 30 May 2016 07:45 AM

Did you make the silhouette yourself?

Lenochka, thank you very much for not sitting in the bushes. I made the silhouette using a metal cutter, I just cut it out of mastic and that's it.
Larisa, Nadyushka, thank you so much for stopping by I will look forward to your delicious masterpieces

: girl_claping: Another beautiful delicious cake! I'm taking it!

Can you tell us more about the protein custard? The cake is so beautifully decorated. I have never decorated it like that, or rather, never tried it. And so you want.

[Kinglet]

Kinglet, Vikulya, thanks for another delicious recipe !!! A cake of amazing beauty !!! Thanks for sharing with us !!! I looked at him how many times, and you just did !!! Yes, also with a new cream !!! The cut is so tempting !!! SUPER!!!

Can you tell us more about the protein custard?

You can, we have a topic for this cream https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=454687.0

I looked at him how much, and you just did it!

Natul, and you - just do it. It's so simple and easy to prepare that you can't even imagine :) And I found the cream on some website in a biscuit cake, only there was sour cream instead of cream. I somehow got used to the cream already, I decided to do it with it, but now I also want to try it with sour cream - I think it will also taste interesting :) And I really want to fork out for Mascarpone and do it as expected according to the original recipe - in general, there are a lot of plans Well, these are just very successful cakes, bakes are a must, if you like sand cakes, it will become a hit with you :)

huge plans

That's for sure))) Vic, try to make mascarpone yourself ... I love the sand. In general, I love cakes))) It seems to me that with cream in general, super-strawberry gave sourness, and cream creamy taste !!! If the sour cream is cool, I think it will be good too)

[Vika]

And I found the cream on some website in a biscuit cake,

Vika, the forum has Here's a recipe... It is also convenient that you can freeze without cream, and in winter ... woo a la. I'll try with him, with a semi-finished product, it's time to unload the freezer. I will choose to buy sour cream and will definitely do it.

I still want to fork out for Mascarpone

It seems to me that if there is a good fatty homemade cottage cheese, then you can do it. Or make the mascarpone itself. I'm sorry I got in

[Angela]

Angela, The link is not working.

Fixed

[Kinglet]

Kinglet,
Vikul, is it possible to add only 4 yolks to the cream? What do you think? Can I put frozen yolks in the dough?

[Vika]

Vika, and I almost did it. Stands in the refrigerator under pressure, infused. I got 10 cakes with a diameter of 19 cm + 1 massive. Tomorrow I will decorate.
I have a mascarpone, but I decided to make your version. But on top I will coat and decorate with mascarpone with whipped cream. But .. it's tomorrow.
And I can't wait. Well, I really want to try.
Yes, Vika, but my cakes are not even hard at all. When pressed, they missed. Only two, those that were more crispy, a little dry.

[Angela]

Angela, I made my cream, starting from this recipe 🔗, but it turns out - everything has already been invented before us. Well, as Natasha herself wrote in her Wild Orchid, there are not many recipes, right?

if a good fatty homemade cottage cheese, then you can do it

Angel, of course, you can do it, but it's just curious, all the same, well, at least once in your life you have to try what kind of beast such Mascarpone is. And to do it myself is difficult for me, I am no mistress. if you make your own, home - you need to have something to compare with in order to understand, the same turned out as a purchased one or tastier :))) No, I will try anyway, I have already decided - the main thing is that the cream is a success, otherwise I have read that very many it does not work, it goes in grains ...

Added Monday 30 May 2016 9:06 PM

but it is possible in cream only yolks -4 pcs? What do you think?!

You can safely, the taste will only benefit from this

and I've almost done it.

Well, that's it - I don't sleep until tomorrow, I'm waiting for you to try and what will be your impressions

I got 10 cakes with a diameter of 19 cm + 1 massive.

That's right, I also decided for myself that next time I will make a smaller diameter, but more cakes And the cake will be higher, I got a very low one.

and my cakes are not even hard at all. When pressed, they missed.

And even when they cooled down? Probably, it depends on their thickness (I overdid it, I rolled it very thinly, well, just like for Napoleon, next time I'll make it thicker anyway) and on the time and temperature of baking. They were soft only while they were hot, but cooled down - became hard, but sooo fragile, so this trick of yours "when pressed" - I would not have passed, I was afraid to breathe on them, let alone press

[Vika]

Vika, I'm with a report !! With a delicious report.
First, about the cakes. As for me, they were soft after baking, so everything (except for two fried ones) remained soft.
I think I rolled it thin too. But I didn't measure it. And to measure such a thickness ... is problematic. Ready-made (in the sense of infused with cream) from 5 mm to 7 mm. Fragile, slightly cracked, I had all the same two dried fried cakes after cooling. She took all the rest calmly in her hands and they even bent.
A cake with a diameter of 19 cm. The finished height after shrinking under a small load is 7.5 cm. Before the shrinkage is 8.5 cm-9 cm. The weight of the finished cake is 2.070 kg With strawberry decoration 2.3 kg.
Did everything as in the recipe.
I just smeared and made the border with mascarpone cream with whipped cream and sah. powder.



The cake was collected without a ring, but it was very flimsy when assembled. Therefore, after assembling, I put it in a ring, put a weight on top and so it insisted on me overnight in the refrigerator. After she took off the ring and he stood with me until today (another day)
She cut him on the third day. It is cut perfectly.The cakes are soft. The cream was partially absorbed and all the cakes were well bonded together. Keeps the form perfectly.
And the taste !!!! And the smell !! I love shortbread dough in cakes, so for me cake is beyond competition.
Vikusya, thanks for the excellent recipe. Now in the strawberry season - this is what you need !!!
The recipe is easy to make. And it is very easy to eat !! Here he was, but he is not!
But part of me is still hid hid. Today I'll go to my friends in the evening to treat. Let's see what they say.

[Husky]

Husky, Ludaaaaa, kakotten kakayayayaya Well, what a yummy it is - so far only I know, but I know it Very beautiful, such a solemn white-red scale And this is Mascarpone with what cream do you keep your shape so wonderfully? Such scrolls are beautiful Thank you, Lyudochka, great for sharing, and in such detail, with your inherent research interest - I am extremely glad that you liked the cake

[Husky]

Husky,
Lyudmila, what a beautiful cake !!! Tender!!! And the cut - I just want to try)) !!! Such a detailed report !!!

Vikulya, the cake is its very charm, and, I am sure, unearthly deliciousness! What a craftswoman you are!
After baking, you said to put the cakes in a pile under the weight. And they will not stick together, or should they be laid with parchment?
You seduced me with this cake too. Frezier was wonderful. As time will be, I will definitely report back.
Tomorrow I'm going to get some strawberries for the young lady. The main thing is not to crumple it before I start making the cake. Otherwise, you know me ...))

And they will not stick together, or should they be laid with parchment?

Anechka, I didn't work. I just waited to cool down: they cool down very quickly. These cakes do not stick together, like the Milk Girl, for example, do not be afraid :) They can be safely stacked on top of each other, like cakes for Napoleon.

Frezier was wonderful. As time will be, I will definitely report back.

I'm really, really looking forward, with great impatience, I wonder

The main thing is not to crumple it before I start making the cake. Otherwise, you know me ...))

Yes, it's difficult Well, you hand it over to someone for safekeeping Or, in general, you can start right from the cream and start: while it cools down later, you will bake the cakes

Well, how delicious it is - so far only I know, but I know

Oh no !! I ate it the same. Quiet and not one piece !! So I confirm it is sooooo delicious. And the girlfriends said it was a strawberry extravaganza, not a cake.

And this is Mascarpone with what kind of cream you keep in such a wonderful shape? Such scrolls are beautiful

Vika, it's not so simple here.
I have 33% petmol cream. Mascarpone is Belarusian. For obvious reasons, we do not have Italian.
My cream curdled, but this is a story for a different topic. I won't litter your recipe.
Report over cream of mascarpone with whipped cream for this cake.

And the girlfriends said it was a strawberry extravaganza, not a cake.

Oppa !!! Well, how happy, how pleasant

Report on the cream of mascarpone with whipped cream for this cake.

Luda, what a thank you for such a detailed report-admonition-replenishment I read your report and thought: what a blessing that:
1. We have you :)
2. You have time and desire to share with us :)))
3. We have you :)))
4. I was crushed by a toad to buy Mascarpone - I would ruin it and the cream anyway, with my talents I would ruin such a chic recipe, it would really be a pity
5. I am madly in love with strawberries with cream and I was also born this version of the cake, with strawberry cream :) The other one, it seems, I cannot master
6. We have you :)))))
Thank you a million times

Vika, what are you doing ???))) "Young Lady Tiffany" already comes to me in my dreams, arm in arm with "Strawberry Dream")))
I don't do it for myself (dEvushka without cake) I'm waiting for the customer))

[thrill]

thrill, Lyubochka, well, what do you do, do for yourself, be sure to do it Especially since there are practically no calories in Strawberry Dream at all - one sheer pleasure :))) But what should a customer do without knowing what it tastes like?

But how can a customer do it without knowing what it tastes like?

I am sure that it is very tasty)) I will collect the kids for a visit and treat them

Thank you for the tip on the topic "Slimming with pleasure ..." So much interesting information. Yesterday I sat up until night.
I'm counting calories. Super soup))

Vikulya, I'm a complete sucker in working with BZ. I never aligned them. And the young lady is standing in the refrigerator, waiting for him. Tell me, plis, should it be leveled like a wet pallet? Can you apply your chic chocolate icing from Strawberry Dreams to BZ cream, or will BZ melt from this icing? Or maybe first pour the icing separately into the ring, cool it in the refrigerator, and then transfer it to the cake - or is it complete nonsense? In short, the Young Lady needs to be decorated, but I have porridge in my head ... Now I will decorate it ... with porridge ...


By the way, yesterday was Saturday, and your new cake isn't there yet. Show me rather what beauty you sculpted on your parent's day.

Tell me, plis, should it be leveled like a wet pallet?

So, Anyutka, calmly, without panic :))) BZ equals a wet pallet soaked in cold water. I myself leveled this cake for the first time, applied a layer of cream with a "wide path" nozzle and then leveled it with a wet palette. If this does not work out, then you can always decorate in some other way so that you do not need to align. You can mask the not very well aligned top by applying some kind of texture, well, something like this, for example

You can plant the entire top with flowers or just "bulbs" with some of the suitable nozzles, well, just like here on the sides, you can also do the same from above

You can partially make a cream, partially sprinkle with grated chocolate. You can fill it with glaze - then no cream is needed.
In short, look at your stocks of improvised means and try to understand what kind of jewelry you want most - just decorate. Boldly and without panic - this is your cake and no matter how you decorate it - it will still be great, I already know your hands
You can still look at some decoration options on the Internet - you look, and your own idea will slip through or you will find one that you can repeat. In short, do not be afraid of anything and create - everything will be great, you will see :)

By the way, yesterday was Saturday, and your new cake isn't there yet.

I never thought that someone was waiting for my Saturday cakes. I had a difficult week and it didn't work out with the cake, so yesterday we had the "Korzinochki" cakes prepared right on Saturday in the morning

I never thought that someone was waiting for my Saturday cakes

What are you, after reading your orange chicken, I wait for your Saturdays every week))

Thanks for the decorating ideas. My imagination is very tight. If there was no Internet, with its pictures, I don't know how I would have lived then)))

Added Sunday 05 Jun 2016 01:41 PM

yesterday we had "Korzinochki" cakes, cooked right on Saturday morning

I also dream about baskets. I liked them very much. But still there is no time.
How quickly you do it. Yesterday I puffed over the young lady for about 4 hours. I will continue today. Everything comes out so slowly for me. Although you read the recipe, it seems like nonsense, everything is simple and fast. And as I take it ... it's an epic for half a day.

[anuta-k2002]

My imagination is very tight.

For me, too, but what I like on the Internet, I, as a rule, I cannot repeat - I just don't know how. So the Saturday cake design is born all week in torment :))))

How quickly you do it.

What are you, not fast, not fast at all, I'm doing everything sooo slowly :) But still, it's faster than before. If someone else half a year ago told me that I would manage to bake Korzinochek in the morning, I would never believe it, but come on ... it turned out ... well, it was just really necessary :)) In fact, Korzinochki is not at all long and not at all difficult, carve out two hours - and you will have a lot of pleasure :)

Yesterday I puffed over the young lady for about 4 hours.

So I was puffing as much, probably, no less, all the same, shortbread cakes - it's not just one biscuit in time to bake, there is a difference I just baked the cakes on different days, made and decorated the cream - it's so less noticeable that you are something very time-consuming to do :) And I decorated it with high blood pressure and a terrible headache ...And what to do - there was no turning back :))) Grandfather then called this cake "cake with a headache effect"))

Added Monday, 06 Jun 2016, 09:30

anuta-k2002, Anechka, well, where is the result of throwing, well, don't let it go, show me, it's interesting :)))

anuta-k2002, Anechka, well, where is the result of throwing, well, don't let it go, show me, it's interesting :)))

Here it is)) The cake is delicious, but the performer ... screwed up in full.
I didn't get it very well. Next time I will do more impregnations.

This photo clearly shows that I do not know how to make a barrel. All the tips of the side stripes are visible. How to hide them under the curb, something I did not understand.


And then, normal people, seeing the cake, wonder how she managed to combine BZ with strawberries. And this is very simply explained. I didn’t know that BZ would flow from strawberries. And here is the documentary sitting on that ... The photo was taken 4 hours after the end of the decoration.

And this is my barrel, because when assembling the cake, my side was smeared with inner cream. And of course, having glued the BZ on top, after a while it slid down ...

But this is all nonsense, I did it not to order, but for my loved ones. The main thing is that we liked the cake. It was delicious. Thanks Vikulya. Looking forward to your next masterpiece.

Wow, wow, what Anya, this is a wonderful cake that has enriched you with invaluable experience But how beautiful it is - strawberries with protein custard, it's a pity that they are not friends, such a couple could be a wonderful, absolutely wonderful cake and insanely appetizing

So now I look at the pictures, and so regret that they are not friends. Strawberry looks very beautiful with snow-white curls. I don’t fumble about this, but maybe someone experienced (our dear Tanyusha, for example) knows that maybe we can somehow manage to make them friends.
Experience is yes. It's mine now. I just thought about it when I saw that the cream began to float. Any experience is priceless.
Vikulya, how did you make a barrel on your cake, insulated with something, or just didn't spread the inner cream from the edge of the cake?

Vikulya, how did you make a barrel on your cake,

Yes, Anechka, you are absolutely right - you just didn’t spread the inner cream on the edge of the cake. If you look closely, you can see it in my photos: secret: The edges were soaked very well with protein custard, no worse than the inner one :)

[anuta-k2002]

anuta-k2002,
Anyut, the cake is wonderful !!! Very nicely decorated !!! Well done !!
Anh, why did you soak the sand cakes? How many I read how girls make Stefania, nobody impregnates !! It's just that there is a night in the fridge with cream and that's it ...
Maybe you should have smeared the strawberries with decor gel?
And about the side-girl, if the side and top are lubricated with an internal cream, they carefully remove the cream in front of the BZ, as far as possible ..

Maybe you should have smeared the strawberries with decor gel?

I also think: maybe it should be from below, the place where to put it on the cream, to dip it in melted chocolate?

Anh, why did you soak the sand cakes? How many I read how girls make Stefania, nobody impregnates !! It's just that there is a night in the fridge with cream and that's it ...

And I soaked it too, just a little bit completely.But, in my opinion, this is not necessary: ​​it will be so wonderfully soaked by the cream itself, considering how much moisture is in the strawberry cream :)

[kirpochka]

kirpochka, Kinglet, girls, I really like the Carpathian cake, there cookies are soaked in milk and it turns out very soaked. I thought that this cake would turn out the same, but I used less impregnation and it was dry for me. Well, I love wet-wet cakes, which is doubtful to do. I soak absolutely all biscuits, and abundantly, even chiffon and VNK. Here I am ...))

Added on Tuesday 07 Jun 2016 10:30 pm

Mayu: maybe it's from below, the place where to put on the cream, dip in melted chocolate

Chocolate is a great idea. Into white. I'll try it next time. If I can make a strawberry cake in time. Otherwise I'm leaving again.This time to visit my mother))

Added on Tuesday 07 Jun 2016 10:32 pm

Maybe you should have smeared the strawberries with decor gel?

I don't have a gel decor, I smeared strawberries with neutral glaze for the experiment on Frezier. But on it by the morning the drops appeared ugly.

[Kinglet]

Kinglet, Vika, yesterday and we tried your cake.
To be honest, I did not count on much success, my family loves classic Soviet cakes, such that they are fatter and sweeter, and all these newfangled mousses, cream, mascarpone, creams are not very good. But when I saw this pink cut, I realized that there would be no other chance, in a family with only boys such a girl-girl cake can be tried only for my mother's birthday.
And then I got lucky with the food ... In general, I got down to business. I did everything as in the recipe, without deviations, only I forgot to pour the cakes with chocolate chips. And then my torment began. I tried the cake - it's not tasty, I tried the cream - I don't like it! I already wanted to give up everything and quickly bungle the honey cake, but I got together and brought the experiment to the end!
I collected it in a split form, there were 8 cakes and there was enough cream evenly and evenly to miss everything well, jewelry accuracy! After assembly, I left it on the table for three hours to soak faster, then put it in the refrigerator, also for three hours. This is how I got it:

I smeared it with shallots, the one that from the Kiev cake, lay very well, the inner cream did not bother him at all, well, I decorated it a bit, sprinkled the sides with the same crumb that I forgot to put in the cake:

But most of all I was worried when the cake was cut, after all, a completely new recipe, and even radically different from everything that we love, but I was worried in vain, the cakes, having combined with the cream, were very well saturated, very well bonded, and it turned out so incredible harmonious combination! Swallow your tongue! The guests were fainting! The taste of summer, and not just summer, but its very beginning, such a promising taste
And the cut turned out to be just incredible beauty:

In general, the conclusions: the cake is very tasty and very convenient, it is cut very well, even into tiny pieces, the amount of dough and cream is ideally correlated, it is done quite quickly, in principle, it is really possible to bake it, collect and decorate it in 4 hours, but it is soaked and it will soak itself, additional impregnation is not needed for the cakes (for our taste).
Thank you for the recipe, for not being afraid to experiment and share your discoveries with the public!

[suvoyka]

suvoykaMaria, thank you very much for such a detailed report, for such a creative approach, for such a touchingly beautiful design and for such warm and convincing words of support :))) You just got a work of art: a delicate, neat and very, very beautiful cake , cake - Inspiration I'm just incredibly pleased that the recipe was not only useful, but managed to surprise and please :)))) Thank you again

[Vika]

Vika, thank you for the praise, I am very pleased, I am just learning to decorate, so a kind word is twice as pleasant for me.
And the cake is really a miracle, how good it is, it was definitely worth trying!

[Kinglet]

Kinglet,
Vikul, here's the report. The cakes turned out to be 11 pcs 20cm. I got very tiny ones) Delicious. I baked them 3 days before assembling the cake and put them in a pile, in a bag and in the refrigerator. The cream was made - delicious, so summer, refreshing !! She took out the cakes ... and they were all cracked .... One generally crumbled into many pieces ((((So only 10 cakes took part in the cake. The cream turned out to be 1090 g. The cream was enough close)) I rubbed white chocolate on the cream .. I collected it in a ring , put it in the refrigerator for the night. Decorated the BZ ... and it .... did not work out ((((: girl_cray: When the eggs were divided (the yolks went into strawberry cream), a drop of yolk got into the proteins), I neatly (as it seemed to me ) removed ... apparently it did not help ... But it was so easy to align)))
I learned to make lilies ... but since the cream was clearly not the right one, the mood was gone ... and did not begin to make dots on the flowers (in order to give the likeness of lilies) ...

Here is a cut)

The cake is delicious, it does not need impregnation at all, the cream soaks the cakes remarkably. Only for me there is not enough sugar (although I added 200g), the strawberries seemed to be not very sour ... I want to try to bake Stefania with cream + mascarpone. I think it will be delicious ...
So I wanted to make this cake, but did not get satisfaction ... For some reason ...