Cake "Strawberry Delight"

[Dough:]

Cake "Strawberry Delight"

Category: Confectionery

Ingredients
Dough:
Eggs	4 things.
Sugar	1 tbsp. (190 g)
Flour	1 st. (130 g)
Baking powder	1 tsp
Vegetable oil	3 tbsp. l.
Boiling water	3 tbsp. l.
Vanillin
Creamy chocolate cream:
Cream 33%	200 g
Chocolate	200 g
Strawberry soufflé:
Cream	200 - 250 g
Curd snacks	200 g
Danone curd with Plombir flavor	125 g
Strawberry	300 g
Gelatin	15 g
Condensed milk	200 g
Whole strawberries
Walnuts
________________________ ________	_____________
The form	Ø = 24 cm

Cooking method

• Biscuit:

• I took as a basis vanilla biscuit on boiling water... You can use any biscuit you like.

• Beat eggs with sugar very well until thick (up to 2 times, 10 minutes that's for sure).

• In a separate bowl, mix the flour with baking powder and gently stir into the egg mixture (I do this at minimum speed with a mixer).

• Add boiling water, then vegetable oil and vanillin.

• Pour the dough into a mold and bake in a preheated 180about From the oven. The time depends on the oven. You can check for readiness with a toothpick.

• After baking, the sponge cake must be turned upside down in the form and placed on the wire rack (so as not to steam up) and allowed to cool.

• Cut into three layers.

• Creamy chocolate cream:

• Whisk in cream until peaks, add melted chocolate while whisking.

• Strawberry soufflé:

• Beat the cream, add condensed milk at the end of the beat.

• Separately, using a blender, make a homogeneous smooth mass of curds, Danone curd and strawberries.

• Add this mixture to the whipped cream.

• Soak gelatin in cream or milk. Dissolve in the microwave or in a water bath.

• Without stopping whipping the creamy mass, pour in the gelatin in a thin stream. Beat until smooth.

• Assembly:

• Line the sides with foil in the split ring and fix. Place the first layer of biscuit.

• Spread out the creamy chocolate cream. Top with walnuts, pre-dried, peeled and coarsely chopped.

• Lay out the second layer of biscuit. Pour a little curd-cream soufflé on it and arrange a whole strawberry, noses up.

• Pour gently so that the strawberries do not fall on their side, the rest of the soufflé. And lay the third layer of biscuit.

• Put in the refrigerator.

• After our cake has cooled, carefully remove the ring and foil.

• We decorate to your taste. In my case, the remains of the soufflé, on which I attached chocolate drops and decorated with strawberries.

[Svetlana]

Svetlana, Really delight!

[fomca]

fomca, Beauty !!!!!!!

Sveta, well, sooo beautiful !!! I'm still crooked, for me cakes are SPACE !!!

[fomca]

fomca, Sveta, who exposes such beauty at night? ... I have a taste on my tongue ... The photo is super! No wonder they confuse people !!!

Great recipe! Svetochka thank you very much! For a long time (with fear) I have been looking closely at souffle cakes. Apparently I'll start with him! Don't let the strawberry price drop to a reasonable price ...

What a beautiful and appetizing piece I will make on the weekend while there are strawberries, but in general I liked the cream with strawberries so much that I specially freeze it for these purposes, so in winter it will be delicious

And in the photo everything I want and want to look

[Svetlana]

Svetlana, a very beautiful and mouth-watering piece! I just want to eat! I will definitely do it soon!

delicious !!!! and how much is it by weight?

I beg your pardon "and bake in an oven preheated to 1800C" - 1800 - a mistake or something I didn't understand?

[up to one hundred and eighty degrees Celsius!)]

I beg your pardon "and bake in an oven preheated to 1800C" - 1800 - a mistake or something I didn't understand?

Read like this: up to one hundred and eighty degrees Celsius!)

Why does he exhibit such beauty at night? ...

And during the day it is also exciting when you are soaring at work .... Work on the mind from such deliciousness-beauty does not go .... Bookmark! (Now would be time to find and strength).

We are adopting such a wonderful recipe!

Sveta, this is not a cake, but a real strawberry masterpiece! Very nice! I have no doubts that it is delicious!

Light, just take a picture of the cake and hang it like a picture on the wall. the beauty

Ooooooooooooo! I took away the recipe, I will definitely try to do it.

Sveta, well, your cake does not give me rest !!))) And if you take frozen strawberries, not fresh? Kisses then probably will not work in the souffle layer? Just make the souffle strawberry itself? Have you had any experience with frozen strawberries? What needs to be corrected for frozen berries?
And then fresh in our market 700 rubles / kg I can’t take strictly 300 grams ... I can’t resist eating it all ...

[lambada]

Girls!!!!! Thank you very much for such attention to the recipe! : girl_dance: Yesterday I wanted to answer everyone, but my legs don't reach the computer.
In fact, the recipe is simple and is a "hodgepodge" of all that I have learned here. It's just an experiment. That's all.
Regarding the baking temperature, I corrected it, of course, 180 gr.

delicious !!!! and how much is it by weight?

lambada, the weight of the cake is approximately 2.5 kg. Depending on how many whole strawberries and nuts you take!

Sveta, well, your cake does not give me rest !!))) And if you take the strawberries not fresh, but frozen? Kisses then probably won't work in the souffle layer? Just make the souffle strawberry itself? Have you had any experience with frozen strawberries? What needs to be corrected for frozen berries?
And then fresh in our market 700 rubles / kg I can’t take strictly 300 grams ... I can’t resist eating it all ...

Annawhat is your dear strawberry !!!!! Frozen strawberry soufflé will work well, there will be no differences. I did all this before. But when using a whole strawberry in a souffle, probably for home, it will do. I had experience, I tried it. Installed in a soufflé without defrosting. As a result, the strawberries were intact, but when cutting the cake, around the berry itself there was a watery halo, or something .... I also exhibited a photo. Now I will look and insert ...
Found it !!!!!!
We read the full post !!!!! Very useful information
HOW TO USE FROZEN STRAWBERRY TOGETHER WITH SOUFFLE !!!!

Anna, what dear strawberries you have !!!!! Frozen strawberry soufflé will work well, there will be no differences.

Duc is not the season yet! Local from mid-July happens ... and this overseas brought from the south, or rather, judging by the price, she walked with her feet to Siberia!)))
Svetochka, thanks for the explanations, I will buy frozen in the near future, I will create!

Sveta, how delicious! Yesterday I also made a cake with strawberries for graduation - though not a souffle. I ate the trimming with such pleasure)) and yours is great! joy for the eyes and for the tongue))

What are curd snacks?

Cheese is a curd dessert made from curd mass. Traditionally, the curd mass contains cottage cheese, sugar, butter, vanillin. Often the cheese is covered with chocolate glaze.
I use curd bars from the local producer BMK, without chocolate glaze.

Thank you very much !!!!
Reporting: I made 1.5 portions in the form of 28cm. Biscuit - chiffon for 6 proteins and 4 yolks. Strawberries - frozen. Danone is strawberry. Height about 15cm

I baked my son's DR.
I cut the cake, laid it out on plates and silence ... I ask - how is it ??? They are silent, chewing, I think, well, I didn't like everything! And then a minute later, happy exclamations poured in from all sides ... relieved straight! I tried it myself - magical !!!! Moderately sweet, not sugary, light and tasty cake !!! The only thing is that gelatin is not ice! (((Next time I will take more.

[Anna]

Anna, thank you for the report! I am very glad that the cake was to your taste! So you just made a souffle and that's it? I see that it is spreading a little, but it keeps its shape, yes, it is obvious that the gelatin needs to be either changed, or taken a little more.

Yes! And everything worked out with frozen strawberries, I think there is simply not enough gelatin .. I didn’t drain the juice from the thawed berries, I was greedy ..... while it was in the refrigerator - nothing, but in the warmth I started to leak ..... And we only have strawberries the local went ... But that's how it was for the cake, I could not catch this granny with strawberries in our market! We'll have to repeat!

Girls! Is it suitable for mastic? I did it like with frozen berries in the morning.

If you pack more gelatin on all sides in a biscuit, then I think it will do!

I have a question, is it possible to replace curd cheese with cream cheese, and Danone curd with soft curd? Or replace these 2 ingredients with cream cheese?
And yesterday I baked such a biscuit and on it my mixer burned out (the old one, it's time to retire), and it probably didn't get very high. I will skip the nut layer, I will only make a strawberry soufflé.

[Vika]

Vika, I think you can make a replacement. Be sure to unsubscribe to us what happens.
And the mixer and I recently burned out, and even cooler, on a custom cake!)))

Svetochka, I ordered a sponge cake with butter cream and a curd layer with fruit weighing 3 kg. top application. I liked your cake. I don't want to exceed the weight of 3kg. you can't tell the proportions if you bake your cake. Did you by any chance weigh it?
oh, I've already seen, 2.5 kg

Vera, bake a full serving as in the recipe. I didn't weigh this cake, it was homemade. But I know for sure that a biscuit for 5 eggs and a soufflé with fruit is exactly 3 kg for a cake with mastic. And here is a heavy butter cream, so it will be just right for 4 eggs if you bake a biscuit.

Thank you so much! Doubts take only that the cake should be rectangular, how will the soufflé behave without a shape? There is still time, I'll think about it

So collect in the form in which you will bake. Even if it is larger, I cut strips of some dense plastic from the packaging and just prop it up like a cake on those sides where there are no walls of the form. And between these strips of plastic and the mold, I also insert an object of some suitable size for fixing.
And I also have a cake with the same chocolate-creamy layer and nuts and a creamy-curd soufflé with grapes. Seasonal, so to speak!

What a beauty in the context! And so tall !!!
Sveta, thank you, I understand

I'm again with a question! Sveta, do you need to soak the cakes? The biscuit turned out to be light, airy. From four eggs -450g the cake turned out. Can you do without impregnation?

Vera, saturate a little, just let the biscuit lie down first to strengthen the structure, do not rush !!!!

Vera, saturate a little, just let the biscuit lie down first to strengthen the structure, do not rush !!!!

Good! Eh! A heavy cake will

Svetochka, I promised, I came, here And not alone, but with prey in its beak. Well, I am reporting in general. The cake is mega-delicious! In general, I did not plan to make it, it all started with the fact that strawberries remained from the custom cake and it started like in that anecdote about pineapple juice This wonderful recipe of yours was found, but then my inner I really wanted a shortbread and on your own advice this my innermost self, I baked shortbread cakes with different creams, adding cocoa to the dough. The cakes turned out, by the way, very tasty, now I can advise them straight :) Oh, yes, since, in principle, the cake was unplanned, then there were no cottage cheese curds in the house, but sour cream was found, and also there was no Danone cottage cheese ice cream, but there were the same ones with strawberry flavor! In general, everything went into action, in a souffle, and it turned out to be so tender, so tasty, mmmm ... And in combination with chocolate cream, all this is so delicious!
Well, the report:

[Natalia]

Natalia, I really wanted to see your cut of the cake in the subject, because this is another impromptu, in this case - shortbread chocolate cakes, maybe someone will come in handy with your wonderful experience.
The cut is simply stunning! Most appetizing! Thanks for the report and photo!

[Svetochka]

Svetochka, yes, thank you for the recipe, and for this one, and for all the others! To make all your sweets, it’s necessary to spend a year, but I will slowly try everything And thank you for your responsiveness, you always, always help!

[fomca]

fomca, Svetochka, that is, instead of cheese curd mass is suitable, right? And I also want to make a layer of strawberry coolie here, so you can? Do you need to put soufflé and coolies on cream or just on a soaked biscuit?
So many questions, I'm sorry

[Olesya]

Olesya, look, if you want to make coolies, then I put it between layers of creamy curd soufflé, that is, biscuit, soufflé, coolies, soufflé, biscuit. I don’t use a lot of curd, but these curd curds.

Svetochka, thanks for the hint! So if you cut a biscuit into three cakes, then one will have a soufflé-coolie-soufflé, and the other just a soufflé? Or maybe you can put coolies between the whipped cream? I'm approaching the time of assembling the cake, all in dumka
And we have cottage cheese curds only in chocolate ..., the curd mass is not good, it will be watery, right? Eeeh, rip off some curds?

[Olesya]

Olesya, we have cottage cheese curds without chocolate, 100 grams of a local manufacturer. Take soft cottage cheese and grind it with a blender, that's all. Well, or curd cheese, it will just be a dummy). Yes, this is exactly the way for the assembly, if you assume one layer of coolie or make chocolate cream with nuts in the second layer.

And the cream is also whipped in different ways, suddenly they will be soft and the coolie, laid between them, will just slip.

Svetulechka, thank you dear for your help! I collected everything, I hope everything worked out. Cooley laid out the muzhdu with pudding from a bag, it was quite a bit, and I, the crooked hand, could not move the coolie neatly, it broke, well, I sort of tweaked everything with a spoon. I did the soufflé with curd mass, only put 20 grams. gelatin instead of 15, at first I was scared, my souffle was wildly like a cocktail, it splashed so gently in the cup, but while I panicked in the ambulance, it began to freeze, and I would put it on the cake. Now the whole structure is in the refrigerator, waiting for tomorrow.
Thank you very much, Svetochka, for the wonderful recipe, for your help and support! I'm a big fan of your delicious cakes, they are a work of art, art and magic!

[Olesya]

Olesyawhere have you disappeared?

Svetochka, run-run-run

🔗
🔗

I just could not throw off the pictures, but I wanted a report with pictures, even though I’m a photographer, nothing

Sveta, you vooooot such a big-big-big thank you for the recipe and for your help! Once again I flashed, caused a sea of ​​oohs and oohs, the cake turned out to be very tasty, light and large.
If I understand correctly, you can make a peach on this basis, for example, or raspberry or plum

[Olesya]

Olesya, LTD!!!! I was waiting))) Thanks for the report! Appetizing! And what about the biscuit - with a knife or with a string? I look, not the same thickness ...
Of course you can make any soufflé flavor and any fruit coolie!

I cut it with a knife, I don't know how to use a string, it usually turns out exactly, but this time the shape of a larger diameter and I did not calculate