Cake "Strawberry Hug"

Category: Confectionery
Strawberry hug cake

Ingredients

For a biscuit:
Eggs 4 things
Sugar 130 g
Flour 60 g
Starch 35 g
Baking powder 1.5 tsp
Vanilla sugar 8 g
For the cream:
Sour cream 500 g
Sugar 150 g
Eggs 2 pcs
Starch 2 tbsp. l
Butter 55 g
For the layer:
Strawberry 350 g
Sugar 90 g
Gelatin 9 g + 45 ml water
Lemon juice 0.5 tbsp. l
Starch 1.5 tsp + 1 tbsp. l of water

Cooking method

Here's a cake happened to us. But it can be seen that she was so carried away by cooking that she forgot to shoot. But there is still something. Sorry.
Strawberry hug cake
Divide the eggs into whites and yolks. Beat the whites into a stable foam, without interrupting whipping, add half the sugar in small portions and beat until stable peaks. Mix sifted flour with starch and baking powder. Combine the yolks with the second half of sugar and vanilla sugar and beat until fluffy. To the yolks, alternating in several steps, add the flour mixture and proteins, mix gently with a spatula.

Put one fourth of the dough on parchment and distribute in a 21 cm circle. In an oven preheated to 190 C, bake the cake on a medium level for 10-12 minutes. Separate the paper and cut the cake to the desired size 20 cm. And so bake three more cake layers.
Strawberry hug cake
For a layer of gelatin, pour water. Mix starch with water. Punch the strawberries into the puree with an immersion blender. Pour into a saucepan and add sugar. Heat until sugar is completely dissolved. And pour in the starch. While stirring, bring the berry mixture to a boil. Remove from heat and add swollen gelatin. Stir until the gelatin is completely dissolved. Put in the refrigerator until lightly solidified.

Strawberry hug cake
For the cream, break the eggs into a saucepan. Pour in sugar, vanillin and starch. Beat until smooth. Add sour cream and beat for a couple of minutes. Put the saucepan over the fire and stir until thickened. Remove cream from heat and add oil. Mix.

Strawberry hug cake
Put the cake on a dish and brush with cream. Use a culinary bag to line the edge around. Place strawberry jelly in the middle. Cover with the second cake layer. And repeat everything. Put the cake in the cold.
Decorate the finished cake - I have it lined and decorated with whipped cream, strawberry halves and beads.


Strawberry hug cake

Cooking program:

Bakery products

natapit
What a beauty! To me, by right of the first comment - the biggest piece!
Volgas
Quote: natapit
- the biggest piece!
Yes, it's not a pity. Bon Appetit!
ang-kay
Svetlana, an interesting cream in a cake. Sveta, is it so dense that you can lay out the side straight? In the photo it looks like butter or cream cheese. I make sour cream butter custard, but I put a lot of butter and beat it. Oil at room temperature and cooled down. Or do you have sour cream from the market?
gawala
Volgas, Svetlana, explain why to boil strawberries with starch if there is gelatin? Or is it the whole point that first cook such a delicate jelly and then gelatin to obtain a dense mass?
venera19
Very nice cake. I have a stupid question. Why bake the cakes on parchment, the dough does not spread? A whole biscuit in the form with subsequent cutting will not be so?
Volgas
Angela, the cream is thick. Shop sour cream. Oh, litter, about the photo, I probably did not insert it from this recipe, for sure. But the sides are obtained from this cream.
ang-kay
Quote: Volgas
not from this recipe inserted, exactly. But the sides are obtained from this cream.
Svetlana, did not let my eyes down, so) I'll try this cream. Interestingly, there is little oil and right into the hot. And what is the fat content of sour cream 25 or 20? We have this roulette. 20 may be liquid, or it may be so dense)
ang-kay
Quote: gawala
Why boil strawberries with starch if there is gelatin?
Can I answer? I didn't see the light, probably the question. The structure of the mass is changing. Jelly is more fragile, if with one gelatin, and with starch, a soft jelly is obtained, we can say that it has a plastic consistency. And it keeps its shape.
gawala
Quote: ang-kay
Can I answer?
Yeah, okay.
Mercy.
Volgas
venera19,
Anya, the dough doesn't spread. I didn't bake one biscuit according to this recipe, I don't know how it will turn out or not.

Quote: gawala
Why boil strawberries with starch if there is gelatin?
Galya, with starch and gelatin, confit is more tender than just with gelatin.
Volgas
Quote: ang-kay
And what is the fat content of sour cream 25 or 20? We have this roulette. 20 may be liquid, or it may be so dense)
You can't guess. I feel the bags. and choose. Mostly 20%. 25% is very rare. Or you can weigh sour cream.
Volgas
Quote: ang-kay
Can I answer? I didn't see the light, probably the question.
I don't see it right away. I've been sewing here for the second day. As soon as I hear the message in my computer picks up, I go to read it.
venera19
Quote: Volgas
the dough does not spread. I didn't bake one biscuit according to this recipe, I don't know how it will turn out or not.
Thanks, understood. It's my birthday soon. And the questions torment as usual, I want to please the guests with something new and are afraid to go wrong. And there is not enough time for experiments.
Maroshka
what a delicious cut))) and I have a piece please

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