Description: Good afternoon dear cooks!!! Strawberry season is in full swing and I bake a new strawberry cake every year. So now I decided to please my family with a soft, tender and very fragrant cake! The result exceeded all expectations! Help yourself, my dear!!!
For the sponge-cakes:
Wheat Flour – 300 grams
Sugar – 300 gr
Eggs (for two layers) – 8 eggs
Leavening Agent – 2 tsp.
For the creamy custard:
Sour cream – 500 gr
Sugar – 1 cup.
Strawberries (you can use more strawberries according to taste) – 1 cup.
For the creamy custard:
Cream (at least 33% fat content) – 500 ml
Powdered sugar (adjust the sweetness to taste) – 5 tbsp.
Strawberries – 1 tbsp.
Gelatin (Gelatin is ideal to take 1.5 tbsp.) – 2 tbsp.
We will prepare 2 sponge cakes. The mould has a diameter of 26 cm. For each cake, beat 4 eggs and 150 g sugar until white and several times more in volume.
Mix 150 g of flour with 1 tsp of baking powder and sift into the egg mixture, mixing gently each time. You can use a spatula, I always use a mixer. Grease the form with oil and sprinkle with flour. Carefully pour the dough into the mold and bake in a preheated 180 ° C oven until tender. The finished cake cool on a rack. Bake the second cake in the same way. I always bake the sponge cake in the evening and leave overnight to “ripen”. Then when you cut them, they do not crumble and perfectly impregnated. These are the shortcakes I made.
For the sour cream, whisk the sour cream well with the sugar. The fat content of the sour cream does not matter much. I always use 18-20%. Crush the strawberries with a pounder into a puree and add them to the sour cream. Whisk everything well with a mixer.
This is the pink cream we got. Very fragrant!!!
Cakes cut in half and lay out on a table. Each half well cream the sour cream.
While soaking the biscuit cakes we make the butter cream. For this, prepare the gelatin according to the instructions. Cool the cream well and whip it with powdered sugar until it reaches stiff peaks. In well whipped cream add warmed up gelatin in water bath and mix well. We begin to assemble the cake. Put a ring in a dish and put a whole sponge cake on top. On top cut small pieces of strawberries.
Fill the strawberries with most of the buttercream.
On top of lay the second cake.
And pour the rest of the buttercream over it.
We put our cake in the fridge to harden. I usually leave it for the night. We decorate it according to our taste.
The cake is very delicate. Just melts in your mouth!