Cake "Strawberry with champagne"

[Cake "Strawberry with champagne"]

Recipe from Dr. Otter's Book "Baking Joy!"

Cake "Strawberry with champagne"

dough tin Ø 26 cm (I baked in a tin Ø 28 cm, assembled the cake in a mold Ø 26 cm)

100 g soft butter or margarine
75 g sugar
1 bag of vanilla sugar
2 eggs
100 gr flour + 0.5 tsp. baking powder

Stir the butter or margarine until smooth (made in a food processor with a mixer), gradually add sugar and vanilla sugar. Mix each egg for about 0.5 minutes. at the highest speed. Mix flour with baking powder and add in two steps.
Put the dough in a dish lined with baking paper, smooth out with a scraper and bake in a preheated oven at 180 ° (convection 160 °) for about 20 minutes. Turn the finished sponge cake onto baking paper, sprinkle the adhering paper with water and carefully remove. Cool down.
Place the cooled biscuit together with baking paper in a detachable form.

filling

500 grams of strawberries (more)
Wash the strawberries, dry on a paper towel, remove the leaves. Cut a few large berries into thin slices and place along the perimeter of the mold. Cut 150 g of strawberries (as much as possible) into slices and place on a biscuit.



Whisk 600 g of whipping cream until stable with a packet of vanilla sugar and refrigerate.

red cream

1 sachet of red gelatin - 9 g (I have white, regular)
90 g icing sugar
100 ml champagne (semi-dry or dry)
250 g whipped cream

Prepare gelatin according to the instructions on the bag.
Puree the remaining strawberries with a blender, mix with sifted icing sugar and champagne. Add gelatin to the mixture, stir, add whipped cream, stir and pour into the mold. Put in the refrigerator.

white cream

1 sachet of gelatin - 9 gr
60 gr icing sugar
100 ml champagne (semi-dry or dry)
350 g whipped cream

Prepare gelatin according to the instructions on the bag.
Mix the icing sugar with the champagne, add the prepared gelatin, stir, add the whipped cream, stir. Pour cream over the cake and use a fork to make stains, grabbing both layers of cream to create a marble pattern.
Put the cake in the refrigerator overnight.
Since I didn't really have strawberries, the cream turned out to be not red, but soft pink. But if you look very closely, the stains are visible.
Only divorces by divorces, but the taste is "something special", honestly!
It is well worth not finishing the bottle of champagne!

Oh ... (that's all I can tell by looking at the cake)

I think that champagne can be replaced with dry or semi-dry white wine (or red, but then the cake will be all in red tones).

I think that champagne can be replaced with dry or semi-dry white wine (or red, but then the cake will be all in red tones).

It is possible, probably (just not with red wine - the taste will completely overwhelm), but it will not be the same. Champagne creates a very special cream consistency. You will notice in the photo you can see the bubbles in the cream.

I will not argue (I, of course, not special, but I suspect that whipped cream should be enough). This I mean that the absence of champagne is not a reason not to prepare such a cake, well, there will be not such a courtly name, but, for example, "Strawberries in white wine"

[(I have white, normal]

red cream

1 sachet of red gelatin - 9 gr (I have white, normal)
90 g icing sugar
100 ml champagne (semi-dry or dry)
250 g whipped cream

Since I didn't really have strawberries, the cream turned out to be not red, but soft pink. But if you look very closely, the stains are visible.

Stelochka, it's not strawberries that are to blame for the faint pink color, but the absence of red gelatin.

I got an idea here

All the same, I won't find red gelatin, and why should I look?!?

You can just use red champagne in red cream, and white in white. Here is the mustache.

I will have such a situation the day after tomorrow (I stash 100g of shampoos from my husband's birthday).

If you still have enough strength to find strawberries from grannies, then I will report.

You can just use red champagne in red cream, and white in white. Here is the mustache.

AAAAAAA !!!! You are a genius!!!!
You can also finish the rest!

I deliberately didn't buy red gelatin - I don't like dyes.

And the strawberries were really not red enough - at home they are much brighter.

[Stеrn]

Stеrn, I tried it !!!!
Vkooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo Not sweet at all and in combination with a chocolate biscuit is simply incomparable !!
Many thanks to you from all our senior half of the friendly company. They said that they had not tried anything more airy in life.
The younger half, led by the birthday girl, had just started the cake when we had already scattered. Therefore, I will recognize their feelings later.
I didn't feel the champagne, but it added bubbly, for sure !!
Girls, if you make this cake, then do not wrap such a delicate soufflé in a large amount of biscuit. It should be kept to a minimum. On the strength, if only a thin layer on top, you can add to what has shown Stеrn
Mastic for my taste, so simply kills this delicate taste in soufflé. I left all the mastic on the plate. Although others ate everything and said that it was delicious with her.
My photos came out badly. Therefore, I asked our youth to take a picture again. If they do better, I will exhibit.
And I got it like this. In general, nothing is visible.





Try it, girls, you won't regret it. Now in the season of strawberries and such heat, a very relevant cake !!!

[Stеrn]

Stеrn, That's not all!!
Today I have dessert according to your recipe !! Yesterday it seemed to me a little cake - just one piece! So today I decided to do a lot and everything for myself! One thing is bad (or maybe, on the contrary, good) today for the fourth day I will drink champagne. I decided to write now, and then suddenly in the evening after champagne I can not share with you what kind of VKUSNYATINA !!!!!!!
Today I also took part in alcohol and admired the bubbles in the soufflé. True, the strawberries were not enough and I did it with the addition of raspberries.
It tastes more tender with strawberries. The raspberries are a little sour and the bones ... they are completely useless here. But on the other hand, there is no mastic, there is not a lot of biscuit, and the taste of a soufflé with champagne is revealed to the fullest.
And I also really liked the addition of chocolate. But also not a lot, but so that a little bit and somewhere!
Here are my pictures.



Stеrn, I am very pleased with the appearance of such a recipe. Thanks again!!

[gently]

I made this cake too, there was also open champagne left from my birthday, it was a sin not to use it
My champagne was pink, this did not affect the color of the cream, so I mixed everything together and did not bother.


Highly gently Combination of cream, fruit and champagne
Stella, this is for you

It so happened that on New Year's Eve the champagne was not finished ... Well, it happens, do not throw your slippers. Therefore, on the first day, the head was not very clouded, and I remembered this wonderful recipe. I used blueberries for one layer and raspberries for the other. I put some blueberries on top of the biscuit. Everything froze just great, as you can see in the first photo. And then I was preparing for the arrival of guests, and I put the cake on the microwave ... (greetings from the Chuchelka cotton-cap club). By the time it was necessary to serve hot, of course, I forgot about the cake (the last glass was unnecessary) - and turned on the micrushka at full power for 10 minutes. In general, when it came to the sweet table, outwardly everything looked pretty decent, but it was no longer possible to cut the cake, because inside it all melted. Despite this, the cake was accepted by the guests with a bang !!!. Well, I went to freeze on the balcony. By morning he was already like a cucumber, but reputation the coating nevertheless turned out to be somewhat stained. (The incision after rehabilitation). In general, if someone still has unclaimed champagne, make this cake urgently - you will not regret it

[Nataly_rz]

Nataly_rz , these are some New Year's caps! What an adventure!

On your health and thanks for the report!

Stern, thank you so much for the recipe. Made for my sister-in-law's birthday - it was a soufflé, however, instead of strawberries I took nectarines - well, we don't have strawberries anymore! It turned out 1.7 liters of the mixture! The taste is unearthly! However, the gelatin let me down a lot, although I insured myself and added a 2nd portion, the soufflé almost did not freeze! But we are not looking for easy ways - and I froze him! I've never made homemade ice cream before ...: pardon: This is a BOMB! The nephew did not leave the refrigerator until he had eaten everything! I brought you a huge thank you from my spouse - he also really liked it!

Scarlett, I am very glad that even despite the unimportant gelatin, your efforts turned out the cake !!!

On your health and thanks for the report!

To communicate with such great culinary experts - so that it does not work out? : yahoo: It doesn't happen!

Stеrn, can I ask you? I was going to make such a soufflé for my sister's birthday, but since the heat is now, I'm afraid it will flow. Maybe it can be done on agar? How to calculate the correct amount of agar for such a mass?

Scarlett, I don't know. I practically do not work with agar (I only make "Bird's milk" on it), so I can't even imagine how much agar is needed.

I wanted to ask our pro Tortyzhka, but her mailbox is full - no letters are sent! : girl_cray: Cake, ayy!

And you go to the girls in the "Confectionery", they will definitely help!

I will definitely run!

I join the reviews, soufflé is something! At first, however, the taste was suspicious - there was a bitter taste from alcohol. But when the cake was collected, it was infused - a pleasant aftertaste remained. There was no fresh strawberry, but there was frozen strawberry puree, from which I made a jelly layer. Thank you so much for the recipe !!!
In the photo: biscuit cake. I changed the white soufflé a little, melting 100 g of white chocolate in cream. It worked very well.

Anchik, the cake is amazingly beautiful!

On your health and thanks for the report!