Sponge cake "Strawberry in love"

[Cotton biscuit]

Sponge cake "Strawberry in love"

Category: Confectionery

Ingredients
Cotton biscuit
egg C1	5 pieces.
butter	60 g
sugar	105 g
wheat flour / grade	95 g
milk	55 g
salt	chips.
vanilla	taste
lemon juice	1/3 tsp
Strawberry layer
strawberries (I have frozen)	500 BC
lemon juice	1 tbsp. l.
starch (I have potato)	15 g
gelatin	8 g
water for gelatin	40 g
sugar	50 g
Sour cream custard
egg C1	1 PC.
sugar	120 g
wheat flour / grade	30 g
sour cream 20%	300 BC
butter	200 BC
vanilla or strawberry flavor	taste
Oil cream for leveling
butter	200 BC
powdered sugar	50 g
condensed milk	200 BC
food coloring pink
vanilla or strawberry flavor
--------	-----
shape d 18

Cooking method

• Divide the eggs into whites and yolks.

• Pour 30 grams of sugar and salt into a ladle. Add butter and pour in milk.

• Put on fire. While stirring, dissolve the sugar and dissolve the butter. Remove from heat.

• Sift half the flour, stir well with a whisk. Add vanilla.

• Sift the other half of the flour and add the yolks.

• Stir well so that no lumps remain. The dough is of a fluid consistency.

• Begin to beat the whites at low speed.

• As soon as the proteins become like an oxygen cocktail, pour in the lemon juice, add the speed to medium and begin to add 75 grams of sugar in small portions. Beat to the peaks at maximum speed.

• Put a third of the protein to the dough with yolks and mix.

• Pour over the remaining proteins and gently, turning the bowl, mix by folding.

• You should get such an airy dough.

• Cover the bottom and sides of the mold with baking paper. If you have a one-piece form, then skip the next step. We cover the detachable form or ring with foil. The foil must be folded in 2 layers.

• Pour the dough into the mold. We hit the form with the dough several times on the table. After each blow, we turn the shape in a circle.
• If you have a one-piece form, then skip the next step. We put the form in a small baking sheet.

• We transfer the entire structure to a larger baking sheet or simply put a one-piece mold. Fill in water about two centimeters. I poured water, both cold and hot. As a result, I did not notice the difference.

• Transfer to an oven preheated to 150 degrees.

• Put on and lower the temperature to 130 degrees.
• Bake for 60 minutes. Willingness to check with a wooden skewer. We focus on our oven.
• Leave the finished biscuit in the turned off oven for 15 minutes and only then remove. But all the same, the biscuit will settle. This is normal.

• Raise the form with the biscuit over the table to a height of about 50 centimeters and throw it on the table.

• Free the biscuit from the mold. Allow to cool on a wire rack.

• The biscuit is obtained without a crust.

• Wrap the cold sponge cake in plastic wrap and put it in the refrigerator overnight.

• Take out, cut into 3 cakes.

• Pour sour cream into a saucepan, add sugar,

• release the egg and add flour. Mix everything thoroughly and put on fire.

• With constant stirring, bring to a boil and cook until thick.

• Cover in contact with foil and allow to cool completely.

• Beat soft butter until fluffy and whitening.

• Add the custard base in parts. Beat well until the custard base is fully incorporated. Pour in the flavoring or add vanilla.

• Here is such a lush cream. Divide the cream in two.

• Pour gelatin with cold boiled water and let it swell.

• Cut the strawberries (I did not defrost them) into large pieces and put them in a saucepan.
• Put on low heat, stirring occasionally, wait until the strawberries give juice and defrost. Pour in lemon juice. Add starch mixed with sugar.

• Bring the mixture to a boil and simmer for a couple of minutes until thickened. Try it. Add sugar if necessary. Remove from heat.

• Add gelatin and dissolve it. Cover in contact with plastic wrap and let cool very well.

• Lay the sides of the mold with acetate foil or file. The ring must be high, or the film must be higher than the shape.

• Put in the first cake. Make a side out of cream. Put the strawberry filling in the center, smooth out.

• Close with cream and smooth. Cover with the second cake layer. Repeat the previous steps. Close with third cake.

• Put the cake in the refrigerator and leave for a few hours. Better at night.

• Beat soft butter until fluffy and whitening. Pour in the icing sugar and beat.

• Add the condensed milk in portions, whisking well after each addition. Pour in flavoring or vanilla. Add color and mix well by hand.

• Free the cake from the ring and film. Align with cream and decorate as you wish.
• 
• Cooking is not difficult, the main thing is to do it with love for your loved ones!

The dish is designed for

family or company

Cooking program:

oven

Note

Here's a cake for Valentine's Day I got. The holiday, of course, is not ours, not Orthodox, but let it be so that we can confess our love to our loved ones again and again.
Used in my recipe Sour cream custard and Cooley strawberry ... Many thanks to Svetlana and Natalia.
Very tasty, tender and strawberry. The cake turned out to be 17 centimeters in diameter and 11 centimeters high. The biscuit that I used tends to decrease in volume, even if you rolled it cold and put it in the refrigerator. Recommend!

[ang-kay]

ang-kay, Angelawhat a splendor! It's even a pity to eat, although I really want to

[Angela]

Angela, very nice cake! I'm sure it's delicious. I'm taking away in bookmarks, I haven't made such a biscuit yet.

[ang-kay]

ang-kay, here it is - a wonderful miracle, a wonderful miracle! THANK YOU!!!! Angelajust don’t laugh, how did you make the oil cream smudges?

[Marinuly]

Marinuly, Marina, Trendy, Julia, Peter Push, Nataliya, happy holidays, girls! Love and be loved
Glad you liked the cake.

Did you make smudges from the butter cream?

Nataliya, smudges of white chocolate icing, which I painted in the desired color)

Angela, ah-ah-ah !!!!!)) my favorite combination is strawberry-biscuit !!!! May all lovers live long and delight each other with such wonderful and delicious strawberry cakes!

Angelaaaaaa !!! : bravo: Finishing off those who survived after a man's cake? What a beauty, it's just unrealistic to do this with your hands! Delight!!! No decent emoticons, not that !!!!

Angela! How beautiful: girl-swoon: Gorgeous! To cut it, the hand will not rise! : oI just saw a man's today and just caught fire: girl_in_dreams: I liked the performance very much, it’s not usually beautiful: girl-yes: Your hands are golden: girl-yes: By the way, yesterday I made biscotti but squirrels, very tasty

[Marina]

Marina, Sveta, Marina, thanks, girls. Help yourself)

Angela, your decorating skill grows with every cake!
Received a great aesthetic pleasure!
Eye balm!

I'm afraid to even try to fantasize
how does he taste

[Nata]

Oh, Nata, thanks. I would like to learn how to do it beautifully. Only no practice

I want to learn how to do it beautifully

Oh wow! You get such beauty! Every cake is a work of art!

[Marina]

Marina, everything is relative)

[ang-kay]

ang-kay, Angela, hello. Thank you for such beauty, I want to repeat.

Please tell me what will be the result if you make such a biscuit in silicone?
Did you get the cake 17 cm in diameter after assembly? What diameter of the baking dish did you use?

Yesterday I baked this biscuit in silicone, but for some reason I laid it with paper ... as a result, curved edges.
I have a silicone mold 22cm in diameter and it came out with a height of 3.5-3.7 mm, this is not enough or normal, I'm trying to understand if I have violated the technology. I will bake another one now, because I will not cut 3.7 cm into 3 cakes, and if I cut them they will be too thin

[Hope]

Hope, Hi. It's my pleasure)

the cake turned out to be 17 cm in diameter after assembly? What diameter of the baking dish did you use?

The diameter of the mold is in the ingredients. She is 18 cm. Everything is correct after assembling with a cream cake 17 cm.

if you make such a biscuit in silicone?

No idea. I don't bake in silicone at all. Unless I can have a cupcake.

for some reason paved with paper ... as a result, curved edges.

I also laid and also the edges are uneven. You can try not to lay it. Most interesting.

22cm in diameter and came out 3.5-3.7mm high

Normal for this diameter.

Angela, baked a 2nd sponge cake in an iron ring 22 cm in diameter, wrapped in foil.
So nicely moved away from the walls, the edges are even, but in a cone.


this one turned out without a form, 3.5 cm high


Tomorrow I will cook the cream and continue sculpting :).

I have a new question, how to make such wavy edges with cream on the sides? Is there a description on the forum about how to do it or what it's called.

[Nadia,]

Great biscuit! You will prune it after assembly, when it hardens, if there is something sticking out.

how to make such wavy edges with cream on the sides?

Nadia, I did it with a palette knife. Photo under the spoiler.

How they are done correctly, I do not know. I did it for the first time as it turned out. I don't know if it is on the forum or not, but on You Tube I think there are videos. You just need to search.

Angela, please tell me, what recipe did you use for the white chocolate icing?

[Hope]

Hope, I just melted the chocolate frosting, not even chocolate, mixed with a spoonful of vegetable oil and painted with a fat-soluble dye.

Angela, I report, I mastered it, or rather, what's inside! I really liked the biscuit, it is without impregnation, but so moist and very tasty in itself.
Haven't done this before (prefab cakes) and it's a nightmare, especially combining warm and cold colors in one piece. I did it "on my knee": there was no spinning thing, I took away the mobile stand from the flower, there were no palette knives or scrapers either, I leveled it with a knife :). But then the glaze turned out, good in texture, but again there was no bleaching paint and it came out translucent. In the end, I was very tired and just threw fresh strawberries as decoration.

I painted the coating cream with beetroot powder, put too much, it became even sweeter from this and blotches are visible.



Soon, soon I will have a sieve for keshenka and I will grind fruits and berries :)

[Hope]

Hope, it turned out great!
And I will not dare to make such beauty in any way

[Hope]

I mastered it,

Hope, a very beautiful cake turned out. Awesome. And, if you consider how you leveled it, then finally fly away. I couldn't do that.
The cakes are even. Everything is perfect.

good in texture, but again there was no bleaching paint and it came out translucent.

I can't see that it is transparent. When you use the glaze, titanium dioxide is already present there and does not need to be added. And in chocolate, probably.

the end was very tired and just tossed fresh strawberries as decoration.

Nagy, well, everything is great. It is not necessary to decorate it like mine.

Nagy, well, everything is great. It is not necessary to decorate it like mine.

Angela, thank you for your appreciation. In principle, I am happy with the experience.

I really liked your design, it does not often happen that even to the shake. You see, your cake is so quivering, so nuanced. And these puffy drops of icing and frills of the sides of the cake impressed me very much, I understood that it would not be exactly like that, but I wanted to make a gentle one ... yeah :).When I immediately poured a teaspoon of beets, I immediately saw that the cake would be different.
Thank you for sharing and helping.

Nadyush, thank you for such kind words. Very nice)

I really liked the combination of flavors in this cake! Everything is very harmonious, tasty and not cloying. Just the way we love. I put fresh strawberries in the interlayer, so I did not boil it, but simply gelled it. The taste is extraordinary!

[Trendy]

Trendy, Julia, I'm glad that I liked the cake. I would be glad if you bake this yummy more than once)