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 Cake "Strawberry Delight" Recipe
Light, airy and quite already summer! Tender, moist sponge cake with milk impregnation, a lot of vanilla, custard with white chocolate and fresh, fragrant strawberries!! Incredibly delicious and fabulously beautiful!
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 Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
For the biscuit:
For the cream:
For milk impregnation:
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 Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
For the biscuit:
For the cream:
For milk impregnation:
Instructions
  1. Ingredients you will need: - Eggs, category C1. Room temperature or from the refrigerator-it does not matter. - Sugar. - The flour should be sifted at least twice to make the sponge dough fluffy and airy. - Salt, vanilla-optional. - Baking powder is only needed if you are not sure that you will beat the eggs correctly. The number of ingredients is calculated for a shape 18-20 cm in diameter. Preheat the oven to 170 degrees.
    Ingredients you will need: - Eggs, category C1. Room temperature or from the refrigerator-it does not matter. - Sugar. - The flour should be sifted at least twice to make the sponge dough fluffy and airy. - Salt, vanilla-optional. - Baking powder is only needed if you are not sure that you will beat the eggs correctly. The number of ingredients is calculated for a shape 18-20 cm in diameter. Preheat the oven to 170 degrees.
  2. Eggs are divided into yolks and whites. You don't have to do this and whisk everything at once, but you need a powerful mixer to do this. The split method seems much faster to me. Add salt, vanilla, and half the sugar to the egg whites. Whisk until a thick and stable foam.The mass remains stationary when the bowl is turned over.
    Eggs are divided into yolks and whites. You don't have to do this and whisk everything at once, but you need a powerful mixer to do this. The split method seems much faster to me. Add salt, vanilla, and half the sugar to the egg whites. Whisk until a thick and stable foam.The mass remains stationary when the bowl is turned over.
  3. Beat the yolks with the second half of the sugar until light white. They will increase slightly in size.
    Beat the yolks with the second half of the sugar until light white. They will increase slightly in size.
  4. Connect the yolks with the whites. Do not beat for a long time, just mix well until smooth. Here is such whipped eggs should be on consistency. In this case, the baking powder can not be added.
    Connect the yolks with the whites. Do not beat for a long time, just mix well until smooth. Here is such whipped eggs should be on consistency. In this case, the baking powder can not be added.
  5. Sift the flour with baking powder in two passes. I mix it with careful movements. I do it briefly, but carefully. There should be no unmixed lumps of flour.
    Sift the flour with baking powder in two passes. I mix it with careful movements. I do it briefly, but carefully. There should be no unmixed lumps of flour.
  6. This is the dough you get in the end. Very lush, airy, tender.
    This is the dough you get in the end. Very lush, airy, tender.
  7. Bake in a split ring 18 cm in diameter, 9 cm high. The bottom should be covered with parchment, in my case – a Teflon Mat. The walls of the form do not smear anything. I pour out the dough, level it out. You can knock a couple of times on the table, so that there are no voids. I send it to a preheated 170-degree oven for 30-35 minutes. But it is better to focus on your oven. I check readiness with a wooden stick – it should come out dry and clean. Do not open the oven for the first 20-25 minutes, otherwise the biscuit will fall off.
    Bake in a split ring 18 cm in diameter, 9 cm high. The bottom should be covered with parchment, in my case – a Teflon Mat. The walls of the form do not smear anything. I pour out the dough, level it out. You can knock a couple of times on the table, so that there are no voids. I send it to a preheated 170-degree oven for 30-35 minutes. But it is better to focus on your oven. I check readiness with a wooden stick – it should come out dry and clean. Do not open the oven for the first 20-25 minutes, otherwise the biscuit will fall off.
  8. Ready-made biscuit allow to cool slightly, 10-15 minutes. Then I cut the biscuit out of the ring with a knife and let it cool completely on the grill. Wrap the cooled cake in a bag and put it in the refrigerator for at least 3-4 hours. During this time, the moisture in the sponge cake is evenly distributed, and when cutting the cake will not crumble.
    Ready-made biscuit allow to cool slightly, 10-15 minutes. Then I cut the biscuit out of the ring with a knife and let it cool completely on the grill. Wrap the cooled cake in a bag and put it in the refrigerator for at least 3-4 hours. During this time, the moisture in the sponge cake is evenly distributed, and when cutting the cake will not crumble.
  9. And here is such a beautiful, smooth, soft, tender and lush biscuit turned out! 3 eggs made a sponge cake 18 cm in diameter and 6.5 cm high.
    And here is such a beautiful, smooth, soft, tender and lush biscuit turned out! 3 eggs made a sponge cake 18 cm in diameter and 6.5 cm high.
  10. Porous, with a fine structure inside. Sponge cake is not dry, elastic, it behaves perfectly in work!
    Porous, with a fine structure inside. Sponge cake is not dry, elastic, it behaves perfectly in work!
  11. For impregnation, combine condensed milk with boiled water and mix well. Done!
    For impregnation, combine condensed milk with boiled water and mix well. Done!
  12. For the cream, you will need: - eggs, yolk and milk at room temperature -butter with 82% fat content - salt-to taste - white chocolate -corn starch can be replaced with flour - gelatin and water for soaking it -sugar to taste - strawberries weighing 300-350 g.
    For the cream, you will need: - eggs, yolk and milk at room temperature -butter with 82% fat content - salt-to taste - white chocolate -corn starch can be replaced with flour - gelatin and water for soaking it -sugar to taste - strawberries weighing 300-350 g.
  13. Combine the eggs, yolk, salt, sugar, starch and mix well. Then the milk room. temperature and on medium heat bring to a boil, constantly stirring.
    Combine the eggs, yolk, salt, sugar, starch and mix well. Then the milk room. temperature and on medium heat bring to a boil, constantly stirring.
  14. Remove, add chocolate, mix...
    Remove, add chocolate, mix...
  15. Swollen gelatin, mix...
    Swollen gelatin, mix...
  16. Softened or whipped butter. It doesn't matter, it will dissolve anyway. Stir.
    Softened or whipped butter. It doesn't matter, it will dissolve anyway. Stir.
  17. I set aside a few spoons for the top layer.
    I set aside a few spoons for the top layer.
  18. Wash strawberries, cut into 4-6 parts.
    Wash strawberries, cut into 4-6 parts.
  19. Add to the cooled cream.
    Add to the cooled cream.
  20. Assembling the cake. The sides of the form were laid with an acetate film. In my case a stationery folder:) Cake-impregnation-all cream with strawberries-cake-impregnation - cream for the top.
    Assembling the cake. The sides of the form were laid with an acetate film. In my case a stationery folder:) Cake-impregnation-all cream with strawberries-cake-impregnation - cream for the top.
  21. I put it in the refrigerator for stabilization. I put it away for the night.
    I put it in the refrigerator for stabilization. I put it away for the night.
  22. The next day, I remove the ring, the film...
    The next day, I remove the ring, the film...
  23. And if you want to decorate.
    And if you want to decorate.
  24. Enjoy your tea!!!
    Enjoy your tea!!!
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