Cake with strawberries and whipped cream will decorate any festive table and will simply amaze your divine tastes of family and guests. And how to make this amazing treat we will tell you in the recipes below.
Cake with strawberries, cream and gelatin
For the dough:
- sifted wheat flour 245 g;
- medium size eggs – 4 PCs.;
- condensed milk – 595 g;
- baking powder – 30 g;
- vanilla sugar – 20 g;
- Mak – 60 g;
- strawberries frozen – 990 g;
- cream fat content of 33% and more – 520 ml;
- powdered sugar vanilla – 60 g;
- sugar sand – 245 g;
- gelatin – 15 g;
- rum white – 35 ml;
- strawberry – 220g;
- cream fat content of 33% or more – 220 ml;
- powdered sugar vanilla 30 g;
- jelly cakes – 50 g.
For the test to the scrambled eggs portions add condensed milk and continue whisking for some time. At the end add the vanilla sugar, poppy seeds and the sifted wheat flour and stir the mass until smooth. When your dough is ready bake the cake, placing it in the oiled form in heated to 185 degree oven for fifty minutes.
Soak the gelatin according to the instructions in the water. Defrost the strawberries, collect the syrup from freezing and dissolve in it two tablespoons of sugar. The remaining sugar, pour in the thawed strawberries and rubs the ground with a fork or blender. Dissolve gelatin in a water bath, injected into the berry puree and put in a cool place until small thick, stirring it multiple times. Syrup mixed with rum and impregnate with the mixture cut into three longitudinal parts of the cake (every part).
Whisk the cream until fluffy gentle foam and start picking up the cake. On the first and second impregnated layer of the cake spread strawberry puree with the gelatin and one-third of whipped cream. Cover the cake’s third layer, coat it with the remaining cream and put to harden in refrigerator.
Cake decorating whisk the cream with icing, strawberries cut into slices and coat berry jelly cake. Cream cake covered with a cooking bag and spread on top of strawberry slices in jelly.
Flourless chocolate cake with strawberries and whipped cream
For the dough:
- sifted wheat flour – 120 g;
- medium size eggs – 6 PCs.;
- sugar – 155 g;
- cocoa powder – 30 g;
- butter peasant oil – 45 g;
For the cream:
- cream fat content of 33% or more – 620 ml;
- powdered sugar – 110 g;
- sugar syrup – 75 ml;
- fresh strawberry – 280
Begin preparation of the test of the split eggs on whites and yolks. Then add half of the sugar to the yolks and break them up to a light fluffy mass. The remaining half of the sugar, pour into a container with proteins and turn them into a thick foam, forming sharp peaks. Now spread the whites to yolk, top with sifted cocoa powder and wheat flour, and the edges pour the melted beforehand and cooled butter peasant oil. Mix the components gently upward until smooth, then spread in the oiled container for baking, shots its bottom a piece of parchment. Send chocolate biscuit dough to be baked in the oven, pre-heating it to 185 degrees. Forty-five minutes to get the form, allow the cake to cool, release it from the mold and cover it with a towel and leave it under the towel for the night.
For cake decoration, beat to peaks ice cream with the icing sugar. Sponge cake cut into three longitudinal layers and impregnate them further sugar syrup, adding if desired a little brandy. Wash the strawberries, get rid of stalks and cut into longitudinal slices.
Coat each layer with whipped cream filled with strawberry slices. It remains only to decorate the cake strawberries and cream on top using a pastry bag and allow to soak the product in the refrigerator for a couple hours.
These cakes always look especially festive if the process of registration be approached responsibly and with imagination.