I offer a recipe for an insanely delicious strawberry cake. Shortbread cakes stuffed with airy meringue and strawberries and delicious custard strawberry cream will not leave anyone indifferent! Also, instead of strawberries, you can take any berries or fruits: raspberries, cherries, kiwis, blueberries, apricots, peaches. The cake turns out great, it will become a real decoration of the festive table!
| Cook Time | 90 minutes |
| Servings |
Ingredients
Dough:
- 3 glasses Flour wheat / Flour
- 200 gram Butter
- 5 pieces Egg yolk
- 2 teaspoons Baking powder
- 150 gram Sour cream
Cream:
- 700 ml Milk
- 1 glass Sugar
- 1 pack Vanilla sugar
- 2 packs Vanilla pudding
- 200 gram Butter
- 10 tablespoons Fruit puree strawberry
Ingredients
Dough:
Cream:
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Instructions
- For the dough, mix the sifted flour with baking powder, grate the cold butter, rub into crumbs. Add the yolks, sour cream and knead the soft dough. Divide the dough into two parts, wrap it in a plastic bag and send it to the refrigerator for 4-6 hours, or overnight.
- For the filling, add a pinch of salt to the cooled proteins and whisk into a fluffy foam. Then, continuing to beat, gradually add a glass of sugar. You should get a meringue with stable peaks. Add a pack of strawberry jelly to the meringue and mix well.
- From the cooled dough, cut a small piece and roll out thinly to the size of a mold with a diameter of 24 cm . Then put the dough in a form lined with parchment.
- Spread 1/3 of the beaten meringue on the dough, smooth it out.
- Place the sliced strawberries on top. I took frozen, completely defrosted, literally for 5-10 minutes from the freezer. Sprinkle with coarsely chopped nuts.
- Take the dough and rub it on top on a coarse grater. We will get three cakes, so divide the dough and filling into three parts. Bake the cakes in a preheated 180 degree oven for 30 minutes.
- While the cakes are being baked, prepare the cream. Pour 500 ml of milk into a saucepan, add sugar and vanilla sugar, put on fire until boiling. Pour 2 bags of vanilla pudding into the remaining 200 ml of milk, mix well. Pour the pudding mixture into the boiling milk and, stirring, cook until thickened. then remove from the heat and cover with cling film so that it comes into contact, leave to cool completely.
- When the cream and cakes cool down, take 200 g of butter at room temperature, beat it with a mixer and, gradually adding the cream, continue to beat. We get a pretty thick custard.
- I decided to add strawberry puree to it, it's strawberries crushed with a blender with sugar, and then frozen. If you don't have mashed potatoes, you can just smear with cream, it will also be delicious. I added 10 tablespoons of mashed potatoes and mixed well. It turned out to be a very delicious strawberry cream.
- Fold the pie together. Spread a thick layer of cream on the cakes. Then leave to soak overnight. To make the cake freeze well, you can put it on a removable baking dish or a burner.
- Decorate the cake to your liking. I sent the remaining cream to the cooking bag and decorated the sides. Sprinkle with mashed chocolate on top. If there was a season of fresh strawberries, the top would definitely be decorated with strawberries. Enjoy your meal!
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