Cake "Berry tenderness"

Category: Confectionery
Cake "Berry tenderness"

Ingredients

Biscuit:
eggs 7 pcs.
sugar 200 BC
flour 120 g
starch 75 g
vanillin
Cream:
egg whites 3 pcs.
sugar 150 g
sour cream 25% - 30% fat 450 BC
vanillin
Additionally:
fresh berries 400-600 g.

Cooking method

Cake "Berry tenderness"

Biscuit.
Separate the whites from the yolks. Beat the whites, gradually adding half or slightly more than half of the sugar until strong peaks, separately beat the yolks with the remaining sugar until white.
Mix flour with starch and vanilla. Sift.
Combine whites, yolks and flour mixture, mix gently with a spatula until smooth.
Cake "Berry tenderness"
A detachable mold with a diameter of 26 cm. Lay out with baking paper and pour in the resulting dough.
Bake in an oven preheated to 180 degrees until tender. I bake for 50 minutes, but it's better to check for readiness with a wooden stick.
Cake "Berry tenderness"
Remove the cake from the mold and cool. You can wrap it in foil and put it in the refrigerator, or you can cut it into 3 parts, but before that, prepare the cream.

Cream.
Beat the whites into a strong foam, gradually adding half the sugar and vanillin.
Beat the sour cream separately with the remaining half of the sugar. The thicker the sour cream, the less you beat it, or you can simply stir it with a spoon so as not to get butter.
Mix whites and sour cream with a spoon.
Cake "Berry tenderness"
Delicious, light and delicate cream is ready.

Assembling the cake.
Cake "Berry tenderness"
A detachable form in which the biscuit was baked should be laid around the perimeter with a foil. Place the first cake on the bottom and grease it liberally with cream. Lay out the berries, which are also covered with cream.
Cake "Berry tenderness"
Repeat the same with the second cake layer and finally cover everything with the top cake layer.

Further, as you like.
Cake "Berry tenderness" Cake "Berry tenderness" Cake "Berry tenderness"
You can do as I do, apply a little cream to the top cake and fill the entire surface with berries.
I cover the berries a little with tart filling or any gelling solution. It all depends on how quickly the cake is eaten and on the berries used. If it is not stored for a long time, then you can not cover the jelly.
I let the cake stand in the fridge for a while, take off the uniform and decorate it with chocolates.

Cake "Berry tenderness"
Cake "Berry tenderness"

You can coat the finished cake on all sides and decorate with a creamy cream.

Put 2 proteins, 200 g of sugar and vanillin in a bowl, you can do it without it. Mix everything.
Place the bowl in a saucepan of boiling water and beat at low speed with a mixer for 4 minutes, then 4 minutes at high speed and finally 4 minutes on the table, removing from the water bath.
The result is a thick and dense mass that holds its shape well.


And this is the same cake, but with strawberries.

Cake "Berry tenderness"
Cake "Berry tenderness"

Note

The cake is very easy to prepare and very tasty, I make it several times during the summer season. I use strawberries and raspberries, blackberries and strawberries work well. Try it, you may find something of your own.

gawala
Tatyan, what a beauty!
Wiki
ABOUT! Raspberry!!! I can imagine how it smells and how delicious it is
Lovely cake
Tatyana1103
gawala, Galina, get ready, it's not complicated at all. You have strawberries right now.




Wiki, it is really delicious and tender. Of course, I don't regret berries.
gawala
Quote: Tatyana1103
get ready
Need to try..
Wiki
I am so-so strawberries (probably because I have them like mud), but raspberries, it's yeah. I really love raspberries
Gaby
Tanya, what a beautiful and amazingly delicious cake, thanks for the recipe.
Tatyana1103
Wiki, it is difficult to buy good raspberries in our market, I moved on to such a cake, because the raspberries were from my mother's dacha. I used to do it only with strawberries, I love strawberries, but with raspberries it's certainly something. The cake, although large, is eaten very quickly.




Gaby, Vika, bakes for health, strawberries are not in short supply. Our strawberry season lasts no more than a month, during this time I try to bake my favorite cakes, and of course something new.
$ vetLana
Tatyana1103, Tatyana, what a beauty . Me - a piece with raspberries, please
Tatyana1103
$ vetLana, Svetlana,
Cake "Berry tenderness"
kirch
Tanya, a wonderful cake. I love fruit. And what is this chocolatier? The first time I see and hear (dark me).
Tatyana1103
kirch, Ludmila, for me, a chocolate is the fastest way to decorate cakes, considering that I make them only for home, for me, just a lifesaver.
To make a chocolenta, you need a strip of baking paper with a length of the circumference of the cake, a width slightly higher than the cake. The fastest way is to put the pieces of chocolate in a plastic bag, immerse it in hot water until the chocolate melts, then punch a hole in the bag and draw whatever you please or whatever your heart desires with liquid chocolate on paper. Give a little time for the chocolate to become dull, but not yet completely solidified, you do not need to put it in the refrigerator, otherwise the chocolate will become fragile and the ribbon will not work. Take a strip of paper with a pattern of chocolate and apply it to the cake with chocolate, pressing lightly. We put the cake in the refrigerator for ten minutes, and then carefully remove the paper.
That's all, I wrote more faster to do. Lyudmila, try it, quite an interesting activity. If something is not clear ask, but to fully understand, you need to try.
nila
Tatyana1103, Tatyana, and I liked the cake! I want to try. The strawberries are in full swing, and the raspberries are just ripening! So for now, you can do it with strawberries. I'm also interested in chocolates!




Yeah, okay! I have already read it. I thought what you were doing! I've never tried it, I also need to try such a decorator
Tatyana1103
nila, Nelechka, thanks for stopping by, try it with your golden pens, everything will work out. I myself have not baked this cake this year, but knowing that you have strawberries in full swing, I decided to expose this recipe. I wrote about the chocolate above, I will repeat: "If something is not clear, ask."
nila
Tanya, everything seems to be clear about the chocolates. But it's scary to do, will it work? In general, I am completely zero for jewelry! The handles are sharpened for any baked goods, but with the decoration it's a complete ambush, and I'm too lazy to learn from our craftswomen (:
Tatyana1103
nila, Nelechka, and you first try on a cake or pie of a small diameter. When I did it for the first time, I was also afraid, but now it will not work out, I melted the chocolate and go, as a result it's still pretty. Dare, it was not the Gods who burned the pots.
Elfa
The cake is beautiful, for the mini master class on chocolates, a special thank you - a very interesting option for home decoration; Until you painted, I thought it was sold in prof. means for decorating cakes! Looks great!
Tatyana1103
Elfa, Elena, use it for health.
Guzel62
Oh what magic !!! Here's a cake !!!! Craftswoman! Inventor! You have to come up with such a chocolate? Bravo!!!! Standing applause !!!
I won't bake yet (I try to hold on). But she poured saliva. You need to tape yourself to the chair more tightly so as not to jerk ... the oven!
Tatyana1103
Guzel62, guzel,
kirch
Tatyana1103, Tatyana, I understood about the tape. Thank you. Any chocolate?
Tatyana1103
kirch, Ludmila, I try to make it dark or bitter, I have not tried dairy.
Irinap
Tanya, a wonderful cake, was intrigued by the cream, although a maximum of 20% of sour cream is sold, but, remembering Soviet times, you can drain it. In general, class !!!
Tatyana1103
Quote: Irinap
you can drain the same.
Irinap, Irina, that's right, this is the best way to thicken sour cream. True, some add a thickener for cream when whipping liquid sour cream, but I don't.
ang-kay
Such a beautiful summer cake, Tanechka. I was interested in the cream. I never did this. Proteins don't settle? How long is such a cream stable? Is it absorbed into the cake? Thank you)
Tatyana1103
ang-kay, Angela, I made these cakes on both thinner and thicker sour cream, there is no difference in taste, but in work I like a thicker 30% more, it turns out a more stable cream.The cake can be collected even without a mold, it holds up perfectly, I just put a lot of berries, so I play it safe and collect in the mold. You can also cut a biscuit into 2 parts and put a thick layer of cream between them, it keeps its shape perfectly. The cream is practically not soaked in the cakes, although the cakes are quite airy. But I wouldn’t coat the cake with this cream, because it’s sour cream, not butter. I don't know if I dispelled all your doubts.
ang-kay
Yeah, okay. Thank you)
Yuliya K
Tatyana1103, Tatyana, oh what a pretty cake! And what a wonderful chocolatier !! I may not dare to repeat the whole cake, but I will definitely try this detail!
Tatyana1103
Yuliya K, Yulia, the cake is not at all difficult to prepare, no more difficult than chocolates, and you can have smaller berries. If you coat the cake with cream, you need a few berries for decoration.
Rituslya
Tanechkawhat a beauty!
It seems and, yes, easy to prepare, and there are no difficult ingredients, but soooo beautiful!
I also hear about chocolates first. I think that in my hands everything will fall apart even at the stage of cooling of warm chocolate.
Very good! Thank you, Tanya, for such tenderness!
Tatyana1103
Quote: Rituslya
I think that in my hands everything will fall apart even at the stage of cooling of warm chocolate.
Rituslya, RitochkaIf you are afraid to make the whole tape at once, try on small pieces, if they do not stick on the side, they will go to decorate the top of any cake, because this is chocolate. Go ahead and luck will smile on you.
Ilmirushka
Tatyana1103, Tatyana, I don’t like to cook, I don’t like to cook sweet pastries and I don’t like to make cakes at all. Of course, out of necessity, and sometimes out of nowhere a desire that has arisen (!) I bake and do. But this berry beauty of yours ... laid me down on the spot! simple, easy and how beautiful !!! So the desire has appeared! Thank you, Tanyush, for this magical pendel
Tatyana1103
Ilmirushka, Ilmira, Go for it, create and enjoy eating.
Sana
How much chocolate, approximately, goes to chocolate?
I think if the first layer is painted with white chocolate, and the second with dark, it should also turn out great ...
Tatyana1103
Quote: Sana
How much chocolate, approximately, goes to chocolate?
Chocolate bar
Quote: Sana
I think if the first layer is painted with white chocolate, and the second with dark, it should also turn out great ...
Why not.
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
gawala
Tatyan, congratulations!
Tatyana1103
Chef, gawala, Galina, Thank you so much!!!! I still can't come to my senses.
ang-kay
Tanya, congratulations!
Tatyana1103
Cake "Berry tenderness"
Ilmirushka
Tatyana1103, Tatyana, CONGRATULATIONS! This is deserved!
$ vetLana
Tanya,
nila
Tatyana1103, Tanya!Hurrah ! Bravo!
I knew, I guessed that this cake would get a prize
Congratulations on your first medal! And may there be many more!
Rituslya
Tanechka, Heartiest congratulations!
Great recipe! A well-deserved victory!
The cake is just wonderful!
Yohu !!!
lettohka ttt
Tanya, congratulations! With a medal! : rose: Gorgeous cake!
echeva
Tatyana1103, Tatyana, and how many grams of chocolate goes to the cake?

And of course, CONGRATULATIONS ON THE VICTORY!
Tatyana1103
Ilmirushka, Ilmira, $ vetLana, Svetlana, nila, Nelya, Rituslya, Rita, lettohka ttt, Natalia, echeva, Evgeniya
Cake "Berry tenderness"
Tatyana1103
Quote: echeva
how many grams of chocolate go to cake?

echeva, Evgeniya, thanks for the compliments. There is no chocolate in the cake, only on the chocolate, a bar of chocolate is enough to make it.
Eugene
Tatyana1103, Tatiana, congratulations! Thanks for the great recipe!
Tatyana1103
Eugene, Evgeniya, I will be glad if I also like the cake!

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