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 Cake "Strawberry Basket" Recipe
A basket of chocolate sponge cake filled with the most delicate strawberry mousse and homemade strawberry candies.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Experienced, Medium
Cook Time 90 minutes
Servings
Ingredients
Sponge:
Mousse:
For decoration:
  • 300 gram Strawberries fresh or strawberry candies of your own making
  • 1 tablespoon Dark chocolate I have truffle chocolate sprinkles
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Experienced, Medium
Cook Time 90 minutes
Servings
Ingredients
Sponge:
Mousse:
For decoration:
  • 300 gram Strawberries fresh or strawberry candies of your own making
  • 1 tablespoon Dark chocolate I have truffle chocolate sprinkles
Instructions
  1. First, you need to draw a sheet of baking paper. For a form 18 cm in diameter. The height of the rim is 7.5 cm; the circumference of the shape is 56.5 cm. So, I drew 2 strips 28.3 cm long and 8.5 cm wide each, 1 cm above the edge of the form. Sponge cake: Sift the flour together with the cocoa. Whisk the protein into a thick foam and without ceasing to whisk, enter the sugar in several steps, whisk until the latter is completely dissolved.
    First, you need to draw a sheet of baking paper. For a form 18 cm in diameter. The height of the rim is 7.5 cm; the circumference of the shape is 56.5 cm. So, I drew 2 strips 28.3 cm long and 8.5 cm wide each, 1 cm above the edge of the form. Sponge cake: Sift the flour together with the cocoa. Whisk the protein into a thick foam and without ceasing to whisk, enter the sugar in several steps, whisk until the latter is completely dissolved.
  2. Without ceasing to beat, add the yolks and vanilla one at a time.
    Without ceasing to beat, add the yolks and vanilla one at a time.
  3. In 4 steps, add the flour to the egg mixture, stirring each time with a spatula by folding, from the bottom up and in a circle. See, the flour mixture is kept on the egg, so the eggs are beaten well!
    In 4 steps, add the flour to the egg mixture, stirring each time with a spatula by folding, from the bottom up and in a circle. See, the flour mixture is kept on the egg, so the eggs are beaten well!
  4. The finished dough should be uniform and shiny.
    The finished dough should be uniform and shiny.
  5. Put a little more than half of the dough in the cooking bag for the cream. Cut off the tip 1.5 cm wide
    Put a little more than half of the dough in the cooking bag for the cream. Cut off the tip 1.5 cm wide
  6. Put dough in the form of sticks, similar to savoiardi, making a tiny gap (I, unfortunately, turned out to be tight)
    Put dough in the form of sticks, similar to savoiardi, making a tiny gap (I, unfortunately, turned out to be tight)
  7. Through a fine sieve, sprinkle with powdered sugar, not as hard as I did. I had to sweep it away with a brush after baking.
    Through a fine sieve, sprinkle with powdered sugar, not as hard as I did. I had to sweep it away with a brush after baking.
  8. Bake in a preheated 170"C oven for 20-25 minutes. Focus on your oven. Cool the sponge cake. Do not divide into sticks, it should be a whole ribbon.
    Bake in a preheated 170"C oven for 20-25 minutes. Focus on your oven. Cool the sponge cake. Do not divide into sticks, it should be a whole ribbon.
  9. From the remaining dough, bake a sponge cake whose diameter is equal to the diameter of the mold.
    From the remaining dough, bake a sponge cake whose diameter is equal to the diameter of the mold.
  10. On the side of the form, put the sponge sticks, if they do not fit, cut off one or two, do not fasten the form, let it be wider. Down put a round sponge cake, it should lie very tightly, nothing if a little wrapped, the main thing is not to leak the cream.
    On the side of the form, put the sponge sticks, if they do not fit, cut off one or two, do not fasten the form, let it be wider. Down put a round sponge cake, it should lie very tightly, nothing if a little wrapped, the main thing is not to leak the cream.
  11. Mix the liqueur (or syrup) with water and soak the bottom cake liberally.
    Mix the liqueur (or syrup) with water and soak the bottom cake liberally.
  12. Mousse: Soak the gelatin in water. I have a fast-dissolving powder and I soaked it in a small amount of water, but you will do as it is written on the manufacturer's packaging.
    Mousse: Soak the gelatin in water. I have a fast-dissolving powder and I soaked it in a small amount of water, but you will do as it is written on the manufacturer's packaging.
  13. From strawberries to prepare a puree and RUB it through a sieve from the seeds. Set aside 10 tablespoons of puree in a separate container and heat well, (if desired, add sugar) and dissolve the swollen gelatin in it.
    From strawberries to prepare a puree and RUB it through a sieve from the seeds. Set aside 10 tablespoons of puree in a separate container and heat well, (if desired, add sugar) and dissolve the swollen gelatin in it.
  14. Combine with the remaining puree and mix well.
    Combine with the remaining puree and mix well.
  15. Whisk the cream until creamy. Enter the powdered sugar at the end of whipping. Mix the strawberry puree, adding lemon juice, if it is thickened, then beat it with a mixer at low speed.
    Whisk the cream until creamy. Enter the powdered sugar at the end of whipping. Mix the strawberry puree, adding lemon juice, if it is thickened, then beat it with a mixer at low speed.
  16. In several steps, add the strawberry puree to the cream, stirring each time from the bottom up and in a circle. At the very end, lightly beat with a mixer at 1 speed. Fill the sponge basket with mousse, lightly hit the form a couple of times on the table, so that there are no voids. Send to the refrigerator for 7 hours until completely solidified.
    In several steps, add the strawberry puree to the cream, stirring each time from the bottom up and in a circle. At the very end, lightly beat with a mixer at 1 speed. Fill the sponge basket with mousse, lightly hit the form a couple of times on the table, so that there are no voids. Send to the refrigerator for 7 hours until completely solidified.
  17. Decoration. You can just decorate the cake with fresh strawberries and not "bother" (I don't like this word). But it's more interesting to prepare the decor yourself, which I did. Strawberry candies: Sponge cake: 2 eggs beat with 60 g of glucose and 25 sugar to a stable foam. Add the red dye and beat lightly again.
    Decoration. You can just decorate the cake with fresh strawberries and not "bother" (I don't like this word). But it's more interesting to prepare the decor yourself, which I did. Strawberry candies: Sponge cake: 2 eggs beat with 60 g of glucose and 25 sugar to a stable foam. Add the red dye and beat lightly again.
  18. Mix flour 50 g with baking powder 10 g, add to the egg mixture and mix with a spatula. Pour the dough into paper cups filling 1/3. Bake in a microwave oven at 600 W for 1.5 minutes. Do not over-dry, the sponge cake should be soft.
    Mix flour 50 g with baking powder 10 g, add to the egg mixture and mix with a spatula. Pour the dough into paper cups filling 1/3. Bake in a microwave oven at 600 W for 1.5 minutes. Do not over-dry, the sponge cake should be soft.
  19. Allow the sponge cake to cool completely and release from the looms (cut on one side and the bottom), punch a blender into the crumbs.
    Allow the sponge cake to cool completely and release from the looms (cut on one side and the bottom), punch a blender into the crumbs.
  20. Add to the crumbs 1.5 tbsp condensed milk, dry ground strawberries and 1 tbsp Nutella chocolate paste. ( I wanted the strawberries to have a more natural color, and the paste to smooth out the bright red)
    Add to the crumbs 1.5 tbsp condensed milk, dry ground strawberries and 1 tbsp Nutella chocolate paste. ( I wanted the strawberries to have a more natural color, and the paste to smooth out the bright red)
  21. Form the candy in the form of strawberries. Send it to the refrigerator.
    Form the candy in the form of strawberries. Send it to the refrigerator.
  22. Lightly roll in sugar (I have pink), it will look like strawberry seeds. Use a toothpick to insert a sprig of mint into each candy. I also made a couple of strawberry flowers and mushrooms out of mastic.
    Lightly roll in sugar (I have pink), it will look like strawberry seeds. Use a toothpick to insert a sprig of mint into each candy. I also made a couple of strawberry flowers and mushrooms out of mastic.
  23. Put the strawberries in a nice basket. PS. do Not be confused by cracks and scuffs, the sponge cake is baked specially, because the basket is old - grandfather's!
    Put the strawberries in a nice basket. PS. do Not be confused by cracks and scuffs, the sponge cake is baked specially, because the basket is old - grandfather's!
  24. Cut and slice. The recipe turned out to be very long, but I wanted to show all its nuances in detail. In fact, everything is easy and simple, the decor can be prepared in advance or while the cake is frozen in the refrigerator, and it is good to attract children to its preparation, they will be happy.
    Cut and slice. The recipe turned out to be very long, but I wanted to show all its nuances in detail. In fact, everything is easy and simple, the decor can be prepared in advance or while the cake is frozen in the refrigerator, and it is good to attract children to its preparation, they will be happy.
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