Composition / ingredients
Step-by-step cooking
Step 1:
For a biscuit, take eggs, sugar, flour, butter and vanilla tincture (or vanilla sugar).
Step 2:
Beat eggs with sugar, beat for a long time until they increase in volume and whitewash.
Step 3:
Be sure to sift the flour and add it to the beaten eggs in several steps. Mix gently with a spatula, but act quickly.
Step 4:
At the very end, add the melted (but already cooled) butter. Mix it up.
Step 5:
Put the finished dough into a mold and bake in a preheated oven at 180 C for about 40 minutes. Check readiness with a skewer or simply by pressing on a biscuit. The finished biscuit springs well.
Step 6:
Remove the biscuit from the mold and leave to cool.
Step 7:
For strawberry cream, take strawberries, egg whites, butter and sugar. Let's start with strawberries. If you do not interfere with the bones from strawberries, then simply defrost it and grind it in a blender. I went a little different way. Cut the strawberries.
Step 8:
We put it in a saucepan and put it on a slow fire (this is how I defrosted it), there is no need to add water, we have enough juice. Bring to a boil.
Step 9:
Remove from heat and rub through a sieve.
Step 10:
Leave to cool.
Step 11:
Now let's take care of the proteins. Add sugar to the proteins. A bowl with proteins is placed on a water bath (the water should boil slowly, the bowl should not touch the water in any case!). Stirring constantly, bring the mixture to 45 C and until the sugar is completely dissolved (if there is no thermometer, then just try the mixture with your finger, it should be warm).
Step 12:
Leave the proteins to cool for 5 minutes.
Step 13:
Beat them into a strong foam.
Step 14:
In 2-3 stages, add soft butter and beat thoroughly.
Step 15:
Add strawberry puree. Whisk. The finished cream is sent to the refrigerator for 30 minutes.
Step 16:
For butter cream, we take butter, cottage cheese, powdered sugar and vanilla tincture. Beat the soft butter with cottage cheese, add vanilla and powdered sugar, whisk everything until fluffy. We send it to the refrigerator for 30 minutes.
Step 17:
Let's start assembling the cake. We cut the biscuit into 2 parts (you can also cut it into 3). Impregnate. I soaked it with cherry tincture, but if the cake will be eaten by children, then just use the juice or do not soak it at all.
Step 18:
We put the soaked cake into the mold.
Step 19:
Spread strawberry cream on top and cover with a second cake. Since my strawberry cream turned out to be runny, I left the cake in this form for another 30 minutes in the refrigerator.
Step 20:
We take out the cake from the refrigerator, release it from the mold. We coat the top and sides with butter cream, and decorate with it. I decorated the top with roses (well, or something similar to them with figurines))), and decorated the sides with grated chocolate. Bon appetit!
I had some difficulties with strawberry cream during cooking. Ideally, it should have turned out to be dense and keep its shape well, but alas, it turned out to be liquid, not that it was water, but it obviously did not keep its shape, but it did not affect the taste at all, it was chic millet. It tastes very much like ice cream. After the refrigerator, he became much denser, but he still didn't keep his shape well. I don't know exactly why it happened, maybe the butter wasn't very high-quality (I really didn't notice it), or maybe the difference in the temperature of the proteins and the butter was big, or maybe I have a weak mixer, you never know. But I hope that everything will work out as it should!
With cottage cheese cream, everything is simple. I used Philadelphia cottage cheese. If you want to use cottage cheese, then it must be pasty, you can punch it with a blender, but there should be no grains, they will simply spoil the consistency of the cream.
By the way, as for the biscuit, you can cook it according to your recipe. You can divide eggs into whites and yolks, but as much as I tried to separate them, I decided for myself that it was a waste of time. The most important thing is to thoroughly beat the eggs with sugar, it's very good if you have a stationary mixer, you can turn it on and forget for 10 minutes (it's harder to do it manually, it just becomes too lazy to beat so much). And then the most important thing is to introduce flour very carefully, but quickly. During baking, do not open the oven for the first 20-25 minutes, as the biscuit may fall off from the temperature difference.
That's it! I hope you like the cake :)
Bon appetit!
Calorie content of the products possible in the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Strawberries - 30 kcal/100g
- Fresh frozen sweet strawberries - 44 kcal/100g
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cream cheese with 50% fat content - 349 kcal/100g
- Powdered sugar - 374 kcal/100g
- Egg whites - 44 kcal/100g
- Cherry juice - 47 kcal/100g
- Vanilla extract - 321 kcal/100g
