Strawberry whipped cream cake

Strawberry whipped cream cake

Strawberry whipped cream Cake

Strawberry whipped cream cake

 

Strawberry whipped cream cake is a delicious dessert. Pastry with strawberries can be very different. This and pies with strawberries: open, closed and with the grid and smart biscuit cakes and cold yoghurt and curd cakemousse. Particularly good pastries, where Strawberry is not subjected to heat treatment, preserving the freshness and flavor. Even strawberries perfectly sweetened junk with whipped cream, cottage cheese and cream cheese.

For 12 persons or form diameter 24 cm:

Sponge cake:

  • 4 eggs
  • 1 cup sugar
  • 1 cup flour
  • 3 tablespoons olive oil
  • 3 tablespoons boiling water
  • 10 g baking powder
  • vanilla extract

Cream:

  • 700 g 3335% cream
  • 600700 g mascarpone cheese
  • 20 g caster sugar
  • 200300 g strawberries
  • 50 g sugar

 

Design:

  • 200250 Strawberry

Cooking:

To start the oven warms up to 356 F form lay parchment. Sift the flour together with the leavening agent if you want to give greater lightness of sponge-cake, can double sift our «dry» mix. Beat eggs with sugar glow, so that my weight had increased in volume by half. Carefully enter the sifted flour and beat again, add vegetable oil and boiling water and all beat up again.

Baking biscuit

Put our dough in prepared pan. We came out flat when baking cake without cracks and swellings use way, which can also be applied to any other sponge cake, which we bake in the form: wet dishcloth or other cotton cloth in the cold, and even better in icy water, the length of the fabric should be equal to the diameter of our form.

Usually kitchen towel on width 40 cm and depth forms less. Put a towel in halfalong its entire length. Put the foil, its length must be the same as the length of our wet towels, and twice the width. Put the foil our wet towel and turn the foil, as though wrapping our towel, get some kind of «candy»: inside the towel, and wrap foil, this and wrap our form with the dough. Thanks to this method, thebiscuit is always equal, without cracks and evenly baked.

Put in hot oven for 3040 minutes. As with all cookies do not open once again our oven to willingness, readiness check as always stick, which should come out easily and be dry. Give a sponge-cake to cool on a wire rack and ripen better 6-8 hours, i.e. at night. Slice the cake in 3 equal shortcake.

 

Cooking cream

In a cold Bowl, chilled whisk whip cold cream starting from the minimum speed to the maximum. Whisk while adding the powdered sugar. 1/3 part cream to remove in the cold on the top and sides of cake decoration to the cream gently introduce the cream cheese, vanilla extract and all beat up again. Finished the cream in the refrigerator to cool for 34 hours.

100 grams of strawberries wash, Peel and cut into cubes. Boil together with sugar to a boil. Remove from heat and blast through the Blender, then rub through a sieve. Get a la Strawberry coulis. The remaining strawberries wash, Peel and cut into wedges.

The cream is divided into three parts, one left in white, the second add strawberry sauce, stir; in the third part, add sliced strawberries.

Assembly: split ring on the bottom lay bisquit — layer of cream with strawberry sauce — sponge cakelayer of cream with pieces of strawberries — sponge cakelayer white cream. Put the cake on a cooling in 34 hours.

Get cake, using heat to remove the ring. Arrange the remaining whipped cream cake. Top cake decorate according to your desire Berry.

Bon Appetit!

For the holiday, you can still Cook Chocolate Pistachio Cake

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Strawberry whipped cream cake
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