Strawberry cake

Category: Confectionery
Strawberry cake

Ingredients

Gioconda biscuit h = 0.8 cm:
Almond flour 38 g
Powdered sugar 38 g
Eggs 45 g
Protein 32 g
Sugar 7 g
Flour 10 g
Butter 7 g
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Strawberry Jelly:
Strawberry puree 150 g
Sugar (adjust the acidity of strawberries (strawberries) 50 g
Gelatin 4 g
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Vanilla mousse with mascarpone with fresh strawberries:
Mascarpone 250 g
Cream 35% 200 g
Powdered sugar 100 g
Vanilla 1 pod
Fresh strawberries 200 g
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Strawberry mousse:
Cream 35% 200 g
Strawberry puree 350 g
Gelatin 12 g
Italian meringue 140 g
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Italian meringue:
Protein from 2 eggs
Sugar 130 g
Water (boiling water) 40 ml
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Pink glaze:
Sugar 180 g
Water 45 g
Cream 35% 200 g
Glucose syrup 60 g
Gelatin 6 g
Red food coloring to pink

Cooking method

  • For a cake, you need two identical shapes without a bottom, but different sizes. For example, diameter 22cm and 23cm. Although I now understand that the forms are ideal rectangular and elongated, like for a cake, but with straight walls, for example: 10x28cm and 11x29cm. Or you need to make small portioned desserts.
  • Gioconda biscuit (h- 0.8 cm):
  • Prepare a baking sheet and line it with baking paper or bake on a silicone mat. Preheat the oven to 200 C.
  • Sift almond flour, icing sugar + eggs (45g). Combine with a whisk and beat until the mass is lightened for 3-5 minutes.
  • Strawberry cake
  • Beat the whites, gradually adding sugar, until firm.
  • Strawberry cake
  • Stir some of the whipped whites into the almond mixture with a spatula. Add the rest of the proteins and mix gently again until smooth.
  • Strawberry cake
  • Sift flour into mass 3) and pour in melted butter. Stir with a silicone spatula.
  • Strawberry cake
  • Spread the dough on a baking sheet in an even layer of 0.7 cm.
  • Strawberry cake
  • Mix the mascarpone with the whipped cream with a silicone spatula, gently.
  • Strawberry cake
  • Remove the jelly blank from the freezer. Put half of the mousse on the frozen jelly.
  • Strawberry cake
  • Lay the strawberries in one layer. Spread the second half of the mousse on top.
  • Strawberry cake
  • Send to freezer for 3 hours.
  • Strawberry mousse:
  • Dissolve gelatin according to the instructions.
  • Heat strawberry puree, add gelatin solution and stir. Set aside until cool.
  • Make an Italian meringue (recipe just below) 140 g and add it to the strawberry puree. First, stir in a small portion, and then add all the meringue and stir again until combined.
  • Strawberry cake
  • Whisk the cooled cream with powdered sugar until rush in a chilled bowl. Mix the strawberry-meringue mass with a small portion of the cream, stir with a spatula, and then add the remaining portion of the cream and mix until combined.
  • Strawberry cake
  • Italian meringue (output 140g):
  • Boil the syrup from water and sugar and bring to 120 C.
  • At the same time, beat the whites until peaks.
  • Strawberry cake
  • Pour boiling syrup into the whites in a thin stream, without changing the pace of the working beaters. And continue to beat until the protein mass cools down to 35-40 C.
  • In the photo, syrup is poured into the proteins and the end result is an elastic shiny meringue:
  • Strawberry cake
  • Assembly:
  • Put cling film on a ring (mold) with a diameter of 24 cm. Lay the sides and bottom with acetate foil. Place the ring on a tray that will fit in the freezer. Lay out the layers:
  • • Strawberry mousse (half).
  • • Frozen blank with strawberry jelly down and a light layer on top ... neat and even in the middle.
  • Strawberry cake
  • • Strawberry mousse (the remaining half).
  • • Gioconda biscuit.
  • Strawberry cake
  • Place the cake in the freezer for 6 hours. Prepare decorations and glaze in advance.
  • Pink glaze:
  • Dissolve gelatin according to the instructions.
  • Bring the cream to a boil and remove from heat.
  • In a small saucepan, combine sugar and water. Boil the syrup to 110 C. Add to the cream immediately.Mix well.
  • Add glucose syrup and mix by combining. Add gelatin. Mix. Add dye until pink. Cool down.
  • Strawberry cake
  • Remove the cake from the freezer. Think over all the steps with the transfer of the cake. Prepare a baking sheet, put a wire rack on top. Remove the ring carefully, the acetate foil and glaze. Drizzle with comparatively thick pouring glaze closer to the edge. Evenly. Finish in the middle. Spatula level the top layer in one motion.
  • Decorate with prepared decor.
  • Store in a freezer. Cut preferably frozen for beautiful portions. Transfer to the refrigerator 3 hours before serving to defrost the dessert.
  • Help yourself!
  • Strawberry cake


Ilona
Wow tyyyy! What a handsome man! I'll come home and study it in more detail! In the meantime, Natusik, a big and ardent hello to you !!!
olesya26
Woooooo cake
MariS
Natasha, amazing! The cake is extraordinary and you too - such a job to do.
So many beautiful pictures to help the hostesses. Thank you!
Sonadora
Natasha! (mice faint) Thank you so much for the fantastic cake and step-by-step photos!
Natasha, can you collect this cake and serve it in bowls?
Tasha
Hello everybody! Thanks for the warmth.
A cake for the experienced. It takes a long time and eats instantly.
I made it several times: the first cake turned out to be sour (because of the sour strawberries), collected and frozen using the freezer. And then I put it in the refrigerator for the night, not to eat ice cream in the morning. In the morning they found that my work had disintegrated. Ate with spoons as dessert ... in bowls. The cake touched me with its behavior. And I decided to modify it.
But he is still unstable to heat up to the present moment. I got used to storing it in the freezer, but you can take it out for 3 hours. Of course, you can increase the dose of gelatin, but in principle, according to the freezer-refrigerator mode, the need has disappeared. Because it has a very pleasant life-giving taste.
Delicious mousses in a cake.
You can take a note of each separately and make desserts in bowls. It's much easier!
And next time I will do it in portioned forms, but mini-rings are needed. But the confectionery interest prevails. I will order, just to find a good tinsmith.
Twist
Natasha, the cake is amazing! Thank you very much for the recipe and step by step photo!
Ilona
I, too, have long dreamed of small portioned rings.
Oca
How did you get such beautiful curls?
Tasha
Form for chocolate.
Kamusik
Quote: ilonnna

I, too, have long dreamed of small portioned rings.

Cut cans of different diameters (optional) and we will be happy for you!
Kamusik
Natasha, as always! Thank you very much for the detailed recipe!
fish
Indescribable beauty!!! And how much effort ... I have no doubt that it is very tasty! Thanks for the recipe!
Tasha
Kamusikyou are an inventor
But the jars are short-lived, I like stainless steel more. And you need different sizes: for a tab and a ring 1 cm larger in D.
Kamusik
Tasha
Tanya, get the cans ready, I'll come to you - you're close. I live in the forest near Izyum, you can't find cans.
Ilona
And that I forgot about them ... Apparently because I rarely drink any chemistry, and the idea is not bad
Kamusik
Quote: tasha74

Tanya, get the cans ready, I'll come to you - you're close. I live in the forest near Izium, you can't find cans.

Natusik,: yahoo: I'm so glad !!! There are a lot of cans, even the beginning to throw away. Everything does not reach them in any way. Urgently wire about the date !!!
Scarlett
tasha74, what can I say - I just incredibly want to lick the monitor! ... Of course, it's a pity that you can't keep it for a long time without a freezer .... Have you thought about replacing gelatin with agar? It's more heat stable, isn't it? (we just have strawberries on the market ...)

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