Ingredients
For the biscuit:
- 3 pieces Chicken eggs
- 100 gram Sugar
- 100 gram Flour wheat / Flour
- 1 pinch Vanilin
- 1 pinch Salt
- 1 teaspoon Baking powder
For the cream:
- 2 pieces Chicken eggs
- 1 piece Egg yolk
- 15 gram Corn starch
- 450 ml Milk
- 120 gram Sugar
- 100 gram White chocolate
- 100 gram Butter
- 2 gram Salt
- 10 gram Gelatin
- 60 ml Water
- 300 gram Strawberries
For milk impregnation:
- 50 gram Condensed milk
- 50 ml Water
Instructions
- 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.
- 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.
- Beat the yolks with the second half of the sugar until light white. They will increase slightly in size.
- 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.
- 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.
- This is the dough you get in the end. Very lush, airy, tender.
- 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.
- 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.
- 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.
- Porous, with a fine structure inside. Sponge cake is not dry, elastic, it behaves perfectly in work!
- For impregnation, combine condensed milk with boiled water and mix well. Done!
- 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.
- 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.
- Remove, add chocolate, mix...
- Swollen gelatin, mix...
- Softened or whipped butter. It doesn't matter, it will dissolve anyway. Stir.
- I set aside a few spoons for the top layer.
- Wash strawberries, cut into 4-6 parts.
- Add to the cooled cream.
- 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.
- I put it in the refrigerator for stabilization. I put it away for the night.
- The next day, I remove the ring, the film...
- And if you want to decorate.
- Enjoy your tea!!!