Inverted cream cupcake with strawberries

A successful combination of almond air dough and strawberries. If you think that you can still cook strawberries - try this cupcake. By the way, you can make it not in the form of a shifter, but simply add berries to the dough and mix. The cupcake will turn out no less delicious.

Maria

The author of the recipe

Inverted cream cupcake with strawberries

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Composition / ingredients

Servings:

Strawberries

400

Sugar

180

Cream (33-35%)

150

Flour

150

Almonds (ground)

Eggs

Corn Starch

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 12 % 5 g

Fats 15 % 6 g

Carbohydrates 73 % 30 g

207 kcal

GI: 17 / 0 / 83

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Prepare the ingredients. To prepare a creamy cupcake with strawberries, we will need: flour, eggs, sugar, whipping cream (33% and above), ground almonds, corn starch and strawberries.
Step 2:
Wash the strawberries, dry them and remove the tails. It is better to choose dense, firm, but ripe berries. If the berries are initially soft, then when baking they will not retain their shape and the entire layer will turn into an ugly puree.
Step 3:
Cut the berries into plates.
Step 4:
Beat eggs with sugar until light. The mass should increase threefold. Bubbles will appear on the surface.
Step 5:
Sift flour and mix with ground almonds.
Step 6:
Add flour and almonds to the dough.
Step 7:
Mix everything with a mixer at low speed.
Step 8:
Beat the cream into a strong, stable foam.
Step 9:
Gently add the whipped cream to the dough.
Step 10:
Mix with a spatula from top to bottom so that the cream does not settle.
Step 11:
Grease the cake pan with butter and sprinkle with sugar.
Step 12:
Put the most beautiful strawberry plates on the bottom. This will be the top of our cupcake after flipping, so it should be beautiful.
Step 13:
Sprinkle strawberries with corn starch. A lot of juice will be released from strawberries during baking and the dough around it will be very wet and will not bake. To prevent this from happening, it is enough to sprinkle strawberries with starch. It will absorb excess moisture and the dough will be baked completely.
Step 14:
Pour the dough on top of the berries. Bake the cake for about 45 minutes at 180 ° C.
Step 15:
Leave the finished cake in the cooling oven for 10 minutes, then turn it over on a dish so that the strawberries are on top.
Step 16:
Cool the finished cupcake slightly, cut into pieces and serve to the table. Enjoy your meal!

I have seen this recipe more than once in various culinary publications, but all hands did not reach. However, this year the experiment was still accomplished. My loved ones liked the cupcake, and I, let's say, liked it so much, but without fanaticism. I'm not a fan of baked strawberries.In any dishes, be it casserole, pie or anything else. I prefer fresh berries. However, if you treat strawberries well in baking, this recipe will please you.