Strawberry Kiss Cake

Step-by-step cooking

1. Step 1:

   

   Products for making cakes. The flour must be sifted. Cakes can be baked in advance, 1-2 days before the celebration. When they lie down, they become even better. Some housewives advise keeping sponge cakes in the refrigerator for a couple of days, claiming that then they lose the specific egg smell, which not everyone likes. You can try it.

2. Step 2:

   

   We separate the proteins from the yolks very carefully so that the yolk does not get into the protein (otherwise the proteins will not climb). We cool the proteins thoroughly (or just take the eggs directly from the refrigerator, then the proteins do not need to be cooled).

3. Step 3:

   

   Beat the whites lightly, then gradually add sugar.

4. Step 4:

   

   Whisk the whites to strong peaks. Without ceasing to beat, add the yolks one by one.

5. Step 5:

   

   Add the sifted flour.

6. Step 6:

   

   With a spoon or spatula, mix the dough gently with movements from top to bottom.

7. Step 7:

   

   Before putting the dough into the mold, I cut out a circle with a diameter of the bottom of the mold from parchment paper, put it on the bottom and smeared with vegetable oil. We put 1/3 of the finished dough into the mold. Preheat the oven to 175 degrees.

8. Step 8:

   

   Add poppy seeds to the remaining 2/3 of the dough, mix.

9. Step 9:

   

   In the molds where the cakes with poppy seeds will be baked, we put parchment mugs on the bottom, lubricate with oil. We send the cakes to the oven. In total, we bake 3 cakes - 2 poppy seeds and 1 white. I poured all the poppy seed dough into one mold, and then I will cut the finished cooled cake into two. Bake cakes at 175 degrees for 15-20 minutes until light blush. To make the dough fit well, do not open the oven at all and do not make noise in the kitchen.

10. Step 10:

    

    Ready-made cakes are cooled in Molds. Then we carefully take it out. We remove the parchment from them.

11. Step 11:

    

    Products for making jelly. Strawberries can be taken both fresh and frozen.

12. Step 12:

    

    Strawberries are ground with sugar (I punched in a blender until a homogeneous puree-like state).

13. Step 13:

    

    Gelatin is diluted in a small amount of water. Strawberry puree is poured from the blender bowl into another container, add gelatin filtered through a strainer completely dissolved in water, mix thoroughly and quickly until smooth.

14. Step 14:

    

    In the molds in which the cakes were baked, we spread 2 portions of jelly equal in volume, pre-lining the bottom of the molds with a film. We put these forms in the refrigerator. Jelly freezes very quickly. Thus, two layers of jelly for the future cake are obtained.

16. Step 15:

    

    Cream products. In advance, we take the butter out of the refrigerator so that it becomes soft. Sift flour and starch. You can also sift powdered sugar.

17. Step 16:

    

    Combine the yolks and powdered sugar, add flour and starch, mix.

18. Step 17:

    

    Boil milk with vanilla.

19. Step 18:

    

    Combine hot milk with egg-flour mixture. Stir quickly and thoroughly so that no lumps form. Stirring, heat until it boils.

20. Step 19:

    

    Remove from heat, cool.

21. Step 20:

    

    Beat the softened butter.

22. Step 21:

    

    Add the beaten butter to the cream, whisk. We put the cream in the refrigerator for 20 minutes, so that it becomes thicker.

23. Step 22:

    

    Starting to assemble the cake. Apply to the poppy cake cream.

24. Step 23:

    

    Next: jelly cream.

25. Step 24:

    

    Then: white cream cake.

26. Step 25:

    

    Again - jelly cream.

27. Step 26:

    

    Put the last poppy seed cake on top and lubricate the top and sides of the cake with the rest of the cream.

28. Step 27:

    

    I didn't calculate a little and I didn't have enough cream for the top cake, so I melted white chocolate and covered the top of the cake with it. decorate the cake on your own. I used coconut chips, melted milk chocolate, frozen strawberries. We keep the cake in the refrigerator until it is served. So it tastes even better! Enjoy your coffee and tea!