Cake "Strawberry pleasure"

[Sponge cakes:]

Cake "Strawberry pleasure"

Category: Confectionery

Ingredients
Sponge cakes:
Flour	205 g
Eggs	3 pcs.
Sugar	140 g
Butter (margarine)	140 g
Ammonium (soda)	1/2 tsp
Vanilla sugar	1/2 tsp
For sour cream jelly:
Sour cream 25%	350 g
Sugar	1 tbsp.
Strawberry	300 g
Water for gelatin (boiled cold)	100 ml
Gelatin	2 tbsp. l.
For decoration:
Strawberry	300 g
Strawberry jelly	2 packs
Boiled water for jelly	2 tbsp.
--------------------------------------------	---------------
1 glass =	250 ml

Cooking method

• Sponge cakes:
• Beat butter in one pot.
• Beat eggs separately with sugar and ammonium (soda).
• Then combine both masses, add flour, quickly knead the dough.
• Draw two circles with a diameter of 24 cm on parchment.
• Divide the dough into two parts and bake two cakes.
• Bake in the oven at 180⁰ for 10 minutes. Cool down.
• Sour cream jelly:
• Pour gelatin with cold water and let stand until it swells.
• Then melt in a water bath.
• Beat the sour cream with sugar, combine with gelatin and chopped strawberries (for this, take half of the total weight).
• Assembly:
• Cover a detachable form 24 cm with parchment, put one cake, after cutting it off.
• Pour sour cream jelly onto the cake, cover with the second cake, squeezing lightly.
• Put in the refrigerator to freeze.
• We dilute two packages of jelly with hot boiled water, use only two glasses of water to make the jelly stronger. We put in the freezer to cool faster, but not freeze.
• Cut the strawberries and put them on the cake, pour the top of the jelly cake with a spoon. We set to cool.
• Cut the frozen cake and have fun ...
• 

Note

These cakes are made with biscuit cakes, but I tried to make it with semi-sand. And it's delicious too, I hope you like it too

[Vilapo,]

Vilapo, very nice cake and delicious!
Soon my strawberry will ripen and then I'll try to bake it, thanks for the recipe!

MariS, your own strawberry is great, it will be even tastier,

Lena, do you need to extinguish the soda? Delightful cake And we have something that strawberries are not getting cheaper

Lena, do you need to extinguish the soda? Delightful cake And we have something that strawberries are not getting cheaper

You don't need to extinguish the soda, it goes straight into the eggs when you beat it.
Nut, and why you have strawberries, I took 23 UAH yesterday, I think a good one will not be cheaper.

We have 220r per kg

We have 220r per kg

Yes, it's a little expensive, it turns out on our somewhere 55 UAH.

Lena, a delicious cut ...: flowers: Happy opening of the strawberry season! We too overeat with might and main !!!!
How is this semi-short dough? Enlighten!

beautiful cake!

Lena, a delicious cut ...: flowers: Happy opening of the strawberry season! We too overeat with might and main !!!!
And how is this semi-short dough? Enlighten!

In the book "The production of pastries and cakes" he has the following description: in its method of preparation it is similar to a biscuit, but oil and ammonium (soda) are added, the structure is denser, but porous.

It's clear about baking soda, but ammonium?

It's clear about baking soda, but ammonium?

In the recipe, ammonium, but it is not everywhere, is replaced by soda.

Lena, the cake is very beautiful and neat, I can imagine how delicious it is! : nyam: And how much patience does it take to first pick up strawberries in size, cut them, and then put everything in rows ?!

Lena, the cake is very beautiful and neat, I can imagine how delicious it is! : nyam: And how much patience does it take to first pick up strawberries in size, cut them, and then put everything in rows ?!

: girl_red: Ilona, ​​the cake is very tasty, but cutting and spreading strawberries is not difficult, experience you won't drink

Lena, this is your experience, but I have a couple of cases, only now I admire Do you spread it from the center or vice versa?

Lena, this is your experience, but I have a couple of cases, only now I admire Do you spread it from the center or vice versa?

ilonnna, I'm starting to spread from the side to the center

Girls, maybe someone will come in handy, first cut strawberries of the same size

and then we spread

Thank you, Lenok! Of course it will come in handy, otherwise at first I thought that from the edges to the center, and then for some reason decided that I should crawl from the center to the edge and under each berry. Now everything is clear! I don’t know what it was about me!

That's great, so it's not for nothing that I took a picture with my phone so quickly

Lena, thanks for the recipe! Very nice and delicious cake. But I'll probably do with a thin biscuit. And the souffle is wonderful!

Lena, thanks for the recipe! Very nice and delicious cake. But I'll probably do with a thin biscuit. And the souffle is wonderful!

It is possible and not with a thin one, a biscuit is baked, cut into two parts, and the rest is the same. It's just that now I'm not at home and I don't have the opportunity to whip a good biscuit, so I tried to make it with this dough, because you don't need to beat it as hard as a biscuit

How much flour do you need?
I can imagine how delicious it is !!!!!

Ira, corrected

In the book "The production of pastries and cakes" he has the following description: in its method of preparation it is similar to a biscuit, but oil and ammonium (soda) are added, the structure is denser, but porous.

And what is this dough called in the book? There are just butter biscuits and there is muffin dough. So it seems like we are talking about a cupcake. What is the sequence of the process? Butter + sugar - beat. + Eggs - beat one by one. + Flour (with loosening) stir ...
Forgive me for digging, I'm interested in knowing what kind of sandy biscuit beast?

And what is this dough called in the book? There are just butter biscuits and there is muffin dough. So it seems like we are talking about a cupcake. What is the sequence of the process? Butter + sugar - beat. + Eggs - beat one at a time + flour (with loosening) stir ...
Forgive me for digging, I'm interested in knowing what kind of sandy biscuit beast?

This is the name of the semi-finished product "Southern Biscuit" in the book. By the method of preparation, this semi-finished product is close to a biscuit, by
the content of oil and flour - to sand. The dough kneading sequence is exactly the same as I wrote in the recipe, read ...
here I made a cake with this dough, look it might come in handy.

Girls, awesome cake !!! : girl_love: I cooked it last night (fighting fear), but now there is a huge piece left. This despite the fact that the husband is at work. Girls, do not hesitate, the dough is so successful here. very delicious. Only for some reason, the dome rose. It didn't turn out to be even. Baking in the usual form. And I poured the top with jelly from the opener. Lenochka, THANKS! Has suffered a plus sign. Girls, don't be afraid, cook. With all my love for everything jelly, I was afraid to do it, but it turns out to be a very light and tasty cake.
Lena. THANK YOU!

Helen, yesterday you missed flour in the recipe. I rolled about, I was afraid not to hammer with flour and I guessed. Soft and tender dough. despite the fact that there was a cake all night in the refrigerator.

Girls, awesome cake !!! : girl_love: I cooked it last night (fighting fear), but now there is a huge piece left. This despite the fact that the husband is at work. Girls, do not hesitate, the dough is so successful here. very delicious. Only for some reason, the dome rose. It didn't turn out to be even. Baking in the usual form. And I poured the top with jelly from the opener. Lenochka, THANKS! Has carried a plus sign. Girls, don't be afraid, cook. For all my love for everything jelly, I was afraid to do it, but it turns out to be a very light and tasty cake.
Lena. THANK YOU!

Esfir and thank you very much for the report, I'm glad you liked it. And so as not to rise with the dome, try to spread it evenly with a knife or spoon

Helen, yesterday you missed flour in the recipe. I rolled about, I was afraid not to hammer with flour and I guessed. Soft and tender dough. despite the fact that there was a cake all night in the refrigerator.

Already corrected my mistake

[Vilapo]

Very nice cake, but doubts take. I won't be able to bake semi-sand cakes due to the lack of an oven, which means that only a biscuit remains (in a slow cooker). And now the fear takes me that the jelly will be absorbed into the biscuit, as has already happened with someone here, on the forum. There is an idea on this occasion to put another small layer of sour cream jelly on top, and on top of strawberries, without fear. What do you think, Vilapo? Type: biscuit - estimate. jelly - biscuit - estimate. jelly - strawberry + jelly.
I want to go to d. husband to organize such a beautiful cake, it's the responsibility ...

[Vilapo]

Very nice cake, but doubts take. I won't be able to bake semi-sand cakes due to the lack of an oven, which means that only a biscuit remains (in a slow cooker). And now the fear takes me that the jelly will be absorbed into the biscuit, as has already happened with someone here, on the forum. There is an idea on this occasion to put another small layer of sour cream jelly on top, and on top of strawberries, without fear. What do you think, Vilapo? Type: biscuit - estimate. jelly - biscuit - estimate. jelly - strawberry + jelly.
I want to go to d. husband to organize such a beautiful cake, it's the responsibility ...

Lozja, if done correctly, nothing will be absorbed. For this cake, honey sponge cake without soda is very well suited, it just turns out great in a slow cooker. I would do this: cut the biscuit, pour sour cream jelly with strawberries on the first cake, strawberry jelly on the second cake, and in order for it not to be absorbed, you just need to cool it very well, but so that it does not start to freeze yet.
And pour in two steps, first pour about 1 cm and put in the refrigerator to freeze, and then pour out the rest of the jelly,
cover with a third cake layer (because this biscuit is well cut into three parts). Pour the top with a little sour cream, let it freeze, lay the berry by dipping it in jelly so that the juice does not flow and the layers do not stratify, and pour strawberry. Well, somewhere like that, I hope I wrote it clearly? If not, ask again ..

Lozja, if done correctly, nothing will be absorbed. For this cake, a honey sponge cake without soda is very suitable, it just turns out great in a slow cooker. I would do this: cut the biscuit, pour sour cream jelly with strawberries on the first cake, strawberry jelly on the second cake, and in order for it not to be absorbed, you just need to cool it very well, but so that it does not start to freeze yet.
And pour in two steps, first pour about 1 cm and put in the refrigerator to freeze, and then pour out the rest of the jelly,
cover with a third cake layer (because this biscuit is well cut into three parts). Pour the top with a little sour cream, let it freeze, lay the berry by dipping it in jelly so that the juice does not flow and the layers do not stratify, and pour strawberry. Well, somewhere like that, I hope you wrote it clearly? If not, ask again ..

Thank you! We will try. I have a running sponge cake from a multicooker - vanilla on boiling water, I already make it with my eyes closed.
There is still such a thing. I don’t have a shape for the size of a saucepan made of multi, I don’t know how to collect the cake. Maybe build something out of cardboard and foil?

Thank you! We will try. I have a running sponge cake from a multicooker - vanilla on boiling water, I already make it with my eyes closed.
There is still such a thing. I don’t have a shape for the size of a saucepan made of multi, I don’t know how to collect the cake. Maybe build something out of cardboard and foil?

Of course, this one is also possible, but it seems to me that it is very fragile. The form can be made from thick paper and foil, rolled in several layers.

I am again with questions. I bought a form for the size of a detachable saucepan from MV. I bought Cake Jelly from Otter (red), 4 pieces (just in case). And one colorless (you never know). There was no strawberry jelly, but you can still look. Now the question is - look for strawberry jelly? Or pour the one for the cake from Otter. As I understand it, this jelly is risk-free, it freezes immediately and it certainly won't be absorbed into the biscuit. There is a small packet, it is written, for 250 ml of water.

And one more question. Sour cream 25%. I love sour cream jelly, sometimes I do it. I remember that from too fatty sour cream, the jelly seems to be fatty, perhaps, not of a dense structure, I don't know how to describe it. Here is puzzled. Maybe take at least 20%? Or maybe for a cake, as if instead of cream, just such an option is better ...

Another stupid question - can you take this colorless jelly for cakes into sour cream jelly instead of gelatin?

I am again with questions. I bought a form for the size of a detachable saucepan from MV. I bought Cake Jelly from Otter (red), 4 pieces (just in case). And one colorless (you never know). There was no strawberry jelly, but you can still look. Now the question is - look for strawberry jelly? Or pour the one for the cake from Otter. As I understand it, this jelly is risk-free, it freezes immediately and it certainly won't be absorbed into the biscuit. There is a small packet, it is written, for 250 ml of water.

And one more question. Sour cream 25%. I love sour cream jelly, sometimes I do it. I remember that from too much sour cream, the jelly seems to be fatty, perhaps, not of a dense structure, I don't know how to describe it. Here is puzzled. Maybe take at least 20%? Or maybe for a cake, as if instead of cream, just such an option is better ...

Another stupid question - maybe you can take this colorless jelly for cakes into sour cream jelly instead of gelatin

Since there is Otter, you don't need to specifically look for strawberry. It will be fatty from homemade, but not from store, especially gelatin
infused in water. You don't need to use colorless jelly in the cream ...

Since there is Otter, you don't need to specifically look for strawberry. It will be fatty from homemade, but not from a store, especially gelatin
infused in water. You don't need to use colorless jelly in the cream ...

OK thanks. A couple more for filling and that's it. Can you make a cream with instant gelatin? I'm just used to dealing with him.
And if I need to serve the cake by 6 pm on Saturday, when is it better to make this top layer with strawberries so that it retains its appearance? I plan to do everything else tomorrow during the day, but are strawberries better at night or in the morning? Or is strawberry in jelly kept for a day easily?

OK thanks. A couple more for filling and that's it. Can you make a cream with instant gelatin? I'm just used to dealing with him.
And if I need to serve the cake by 6 pm on Saturday, when is it better to make this top layer with strawberries so that it retains its appearance? I plan to do everything else tomorrow during the day, but are strawberries better at night or in the morning? Or is strawberry in jelly kept for a day easily?

For the cream, it is about instant cream that we are talking about, just as my practice has shown, it is better to fill it with cold boiled water, let it stand for 10 minutes and melt in a water bath. Strawberries in jelly keep great, do it on Friday night.

For the cream, it is about instant cream that we are talking about, just as my practice has shown, it is better to fill it with cold boiled water, let it stand for 10 minutes and melt in a water bath. Strawberries in jelly keep great, do it on Friday night.

That's it, I have no more questions. Thank you so much!

That's it, I have no more questions. Thank you so much!

Oksanochka, you will succeed !!!

This is me, again with biscuit discussions ... I've found the following proportions of Southern biscuit for cakes from Cooking 1955:
Products (per 100 servings)
For the test:
flour 1.846 kg
sugar 1.247 kg
butter 1.231 kg
melange 1.231 kg
vanilla powder 10 g
ammonium 6g

Indeed, there is a lot of oil ... I wonder if you have similar proportions in your book?

This is me, again with biscuit discussions ... I've found the following proportions of Southern biscuit for cakes from Cooking 1955:
Products (per 100 servings)
For the test:
flour 1.846 kg
sugar 1.247 kg
butter 1.231 kg
melange 1.231 kg
vanilla powder 10 g
ammonium 6g

Indeed, there is a lot of oil ... I wonder if you have similar proportions in your book?

tasha74, my book contains a recipe for a ton of products, I counted .....

[Lena]

Lena, I made it! I really don't know what happened inside, it lives in the refrigerator for now.
While laying out the strawberries, several conclusions have ripened, maybe someone will come in handy: the strawberries do not have to be all the same size, approximately ... The main thing is to choose a pointed strawberry, not round or wide, better narrow with a sharp tip, then the pattern will be prettier.
It is better to cut thinner, then it lays down more neatly. It is better to lay out the part that is with a core, so beautiful. Solid edges - eat.
Of course, I’m far from ideal, but I did navayala ... The eyes are afraid, but the hands do, as they say.
Jelly for the Otter cake really freezes in the moment, so you need to pour it carefully, but very quickly, so that stains do not remain afterwards. She poured the second glass under the strict guidance of her husband, who looked from the side and said where to pour, where strawberries peep out of the jelly. Assistant.
We would have poured, but then the sides suddenly ran out, we decided not to do it with a slide.
And my biscuit was cut into three parts, but I used only two. Because due to the shape of the multicooker saucepan, the shape of the biscuit turns out to be like a keg. Well, the very bottom part is too small. Yes, and all three layers would not fit in height, I realized that later. Oh, and there will still be jelly on the sides of the biscuit by about 1 cm, because the shape is still a bit too big. In general, I drowned the entot biscuit in jelly completely.
In general, tomorrow I'll take a picture, if I don't forget in the hustle and bustle. True, I have not yet understood how I will carefully remove this paper along the board so as not to ruin the cake. And there is also a suspicion that you will have to serve in the bottom of the form, because it is unlikely that you will be able to move it onto the dish. It seems to have frozen well, but all one is somehow scary.

The fact that the cake is delicious - I don't even doubt it, I don't know who's like it, but I really respect sour cream jelly. And even more strawberries. And yet - this is my first cake with fruit, and even with fruit in jelly - all the more so.

Thanks again for the idea!

Oh yes, it took a kilogram of sour cream and two packs of gelatin. But this is another long story, I will finish the story.

What a fine fellow you are, you described everything in such detail! For this we are here and gathered to share our experience.
And in order to remove the form carefully from the cake, you need to draw a long knife between the form and the cake in a circle.
It would be nice to see a photo ..

What a fine fellow you are, you described everything in such detail! For this we are here and gathered to share our experience.
And in order to remove the form carefully from the cake, you need to draw a long knife between the form and the cake in a circle.
It would be nice to see a photo ..

Yes! And I also want to see a photo! We cheer for each other!

[Lena]

Photos. Sorry, there is no cutter, there are a couple of pieces left, the remains of another cake have been added to them, it seems inconvenient to take a picture.



I see jambs, on the cake itself it was not as noticeable as on the pictures. While playing with the middle and hurrying, because the jelly was already boiling, one edge of the pattern parted and came together on one side closer to the center. In general, haste is not an assistant here, that's for sure.
Also, the very edge of the jelly of the top turned out to be uneven, because the paper pulled a little behind the jelly into the form and therefore came out in waves. Next time I will either cling the paper tightly to the board, or I will not take it at all. Although, the side of the cake with the paper itself turns out very neatly, the paper is damp with sweat from the jelly, it is easily removed, the jelly does not pull along. But, as I expected, it was not possible to remove the cake from the bottom of the mold, so I didn't even rock the boat. So she served.

In the context, it turned out beautifully and smoothly, I did not even expect. I did this - biscuit - sour cream jelly with strawberry pieces, then again a biscuit, then again sour cream jelly with strawberries, then a thin layer of just white sour cream jelly to set the tone for the picture, and on top of it, strawberries poured in jelly for Ober's cake.
I had a biscuit on my home eggs, it turned out so bright yellow, and the white jelly looked beautiful.

Everyone really liked the cake, both in performance and in taste. Everyone was delighted!

Lena, thanks again!

Oksanochka, the cake turned out just fine. and everything else is little things that your guests did not notice while eating such a delicious cake. And what was a jamb, next time you will take into account ...

Thank you! I brought another cutter:

Thank you for such a detailed report and photos. Appetizing piece

[Vilapo]

Vilapo, thanks for the idea! Made with curd soufflé.

izvarina.d, good health, beautiful cake with mint leaves