Good day dear cooks!!! The strawberry season is in full swing and I bake a new strawberry cake every year. And now I decided to please my family with a soft, tender and very fragrant cake! The result exceeded all expectations!
We will prepare 2 biscuit cakes. Form a diameter of 26 cm. For each cake, beat 4 eggs with 150 g of sugar until whitewashed and increase in volume several times.
150 g flour mix with 1 tsp baking powder and sift into egg mass in small portions, each time gently stirring. You can use a spatula, I always use a mixer. Form grease with oil and sprinkle with flour. Carefully pour the dough into a mold and bake in a preheated 180 ° C oven until ready. Ready to cool the cake on the grill. In the same way to bake a second cake. I always bake biscuit cakes in the evening and leave for the night to "ripen". Then when cutting they do not crumble and perfectly impregnated. Here are the cakes I turned out.
For sour cream sour cream well beat with sugar. The fat content of sour cream is not important. I always use 18-20%. Strawberries crushed with a pestle into a puree and add in the sour cream. All well beat with a mixer.
Here's a pink cream we have. Very fragrant!!!
Cakes cut in half and spread on the table. Each half a good coat of sour cream.
While they soak sponge cakes let's do the butter cream. To do this, prepare the gelatin according to the instructions. The cream is well cooled and whipped with powdered sugar to stable peaks. In a well-whipped cream, enter the gelatin heated in a water bath and mix well.
Begin to collect the cake. Set on a dish split ring and placed on the bottom of a biscuit cake. Top cut into small pieces of strawberries.
Fill strawberries with most of the cream.
Top stack the second cake.
And pour all the remaining cream.
Put our cake to solidify in the refrigerator. I usually leave for the night. Decorate to your liking.
The cake turns out well, very tender. Just melting in your mouth!!