You can buy strawberries all year round. But the berry, which was recently plucked from the garden, is much juicier and tastier than the one imported from other countries. Try fragrant, sun-filled strawberries - great pleasure. For the short season of its ripening, I would like to enjoy the taste of the berry more and cook a variety of delicious dishes.
Biscuit cake - one of these dishes. In this delicious dessert combines the aroma of berries and tender dough. A slice of biscuit cake with strawberries for tea or coffee will give the magic moments of the holiday of taste.
Sponge Cake with Strawberries - General Cooking Principles
For the preparation of a delicious dessert more suitable ripe berries without dents. Their color is dark red, the size is medium.
When the strawberry is not bought, but is collected from the garden, the tail is not necessary to tear off. So the berries last longer.
Before you fill a sponge cake with strawberries, it should be washed and dried. The berry is cut in half or in several pieces. It all depends on the size of the strawberries.
There are several ways to make a biscuit, but in any of them the necessary ingredients are as follows: flour, eggs and sugar. You can add baking powder, vanilla essence, cocoa powder.
Delicious cake with cream of sour cream, cream, cottage cheese. You can also use gelatin, yogurt, jam, chocolate and brandy.
For baking the cake you will need a mold that is covered in baking paper.
The duration of the dessert in the oven - no more than half an hour. The standard temperature is 180 degrees.
In the process, you will need a mixer, blender, spoon, spatula, wide containers and a whisk.
Recipe 1. “Summer pleasure” sponge cake with strawberries
Delicious and airy summer snack is cooked easily and quickly.
Ingredients:
• half a kilo of strawberries;
Biscuit:
• 160 gr. flour;
• 100 gr. sugar; • five eggs;
Cream:
• 0.4 kg curd;
• 0.2 liters of sour cream;
• one third cup of sugar;
• lemon peel;
• l. table lemon juice.
Cooking Method:
Squirrels are separated from the yolks and beat down with sugar to a steady state.
Gradually add yolks to the mixer bowl (one at a time) and continue the beating process.
Gradually add flour. Using a spoon, knead the dough.
We shift it to the mold, pre-oiled.
We send the future cake to the oven (180 degrees) for half an hour.
Clean the strawberries and turn half into mashed potatoes with a blender.
In one bowl we combine cottage cheese, sour cream and sugar.
Add the zest and lemon juice. Turn on the blender and beat the ingredients into a smooth, homogeneous mass.
Slightly cooled biscuit divide into two cakes. Saturate each with strawberry puree.
In ten minutes we smear the bottom cake with cottage cheese cream.
The remaining strawberries are cut into quarters and spread them in a circle of the same cake.
Cover it with the top of the cake. Smear curd cream on the surface.
Top spreads pieces of strawberries.
Recipe 2. Biscuit cake with strawberries “Sweet treat”
Dessert contains strawberries and thick cream cream. The dish is soft and light. Despite the presence of sour cream, the calories in it are not so much. Therefore, do not give up a slice of sponge cake with strawberries.
Ingredients:
• a cup of flour;
• four eggs;
• four l. table sugar;
• 40 gr. chocolate;
• two glasses of chopped strawberries.
Cream:
• 0.8 kg sour cream;
• 0.15 kg of powdered sugar.
Cooking Method:
Beat eggs with sugar. We get a delicate and glossy mixture.
Gradually add flour. Gently stir with a spoon. Movement produced from the bottom up.
Bake the cake for at least half an hour at standard temperature.
After it is completely cooled, cut into three cake layers.
Pour sour cream into the mixer bowl. Here we put the icing sugar and begin to beat until you get a cream. Rinse the strawberries, dry and cut along.
We smear sour cream on the bottom cake, lay out the pieces of berries. We harbor a medium cake and press it down a little.
We cover the middle part of the cake with cream and strawberries. Cover with the top cake and do the same. Lubricate the top and sides with sour cream.
Decorate the top with strawberry pieces and lightly sprinkle with chocolate.
Sent for an hour or two in the fridge.
Recipe 3. Strawberry “Berry Magic” Sponge Cake
The cake is filled with strawberries and a delicate cream of fresh cream. They turn the dish into a magical dish.
Ingredients:
• one third cup of sugar;
• one third cup of flour;
• one l. tea vanilla extract;
• two eggs;
• half a kilo of strawberries;
• 0.15 kg of strawberry jam.
For cream:
• half a liter of cream;
• three l. table powdered sugar;
• vanillin.
Cooking Method:
In a deep mold break eggs. Sprinkle sugar and whip to obtain a light shade.
Add flour and vanilla extract. We continue the process of whipping.
Pour the finished dough on a baking sheet. Align with a brush and send to the oven for 15 minutes (180 degrees). During this time, the biscuit is covered with a thin ruddy crust.
Leave the cake to cool.
Mix the cream, vanilla, icing sugar and beat until airy.
Biscuit cake soaked in jam. Along the edges we place halves of strawberries. Grease the berries with cream. They also cover the entire cake.
On the surface of the cake, put the pieces of berries. Top again, place the remaining creamy mass.
We send the cake in the fridge and keep it there for at least two hours.
Decorate the dish with strawberry berries just before use.
Recipe 4. Biscuit cake with strawberries “For tea”
Cooking food will take some time, but the taste will be excellent.
Biscuit cake with strawberries and cottage cheese and yogurt mousse can surprise and at the same time please the guests and relatives. Ingredients:
• three eggs;
• seven l. table flour and sugar;
• 200 gr. strawberries.
• bag of strawberry jelly.
Cream mousse:
• 400 gr. cottage cheese;
• 300 ml of strawberry yogurt;
• two l. table powdered sugar;
• dining room l. gelatin.
Cooking Method:
Separate the whites from the yolks. Put them in the mixer bowl and add sugar. Beat until we get a strong mass.
Add one yolk and mix.
Pour the flour into the egg mass and beat again.
Bake the cake in a prepared mold at a standard temperature for half an hour.
Do not remove from the form for about ten minutes, so that it is slightly cooled.
Then we take out a biscuit and give time to make it at room temperature.
Cut the top to align the future cake.
We shift the biscuit back into the form.
In a separate bowl, mash the cottage cheese, add the yogurt and icing sugar. All mix using a mixer.
Gelatin put in a small container, fill with cold water for swelling.
Heat it, but do not bring it to a boil. Pour gelatin into curd mass and mix well.
Pour the mixture onto a sponge cake and put it in the fridge for an hour.
Prepared berries cut into plates.
Cooking strawberry jelly according to the manufacturer's instructions.
We take out the sponge cake from the refrigerator and spread strawberries in a circle. We fill it with the entire surface.
Pour strawberry jelly in small portions.
Again, send the cake in the fridge until the jelly solidifies completely. Only after that the mold needs to be removed, and the strawberry dessert is placed on a large bowl.
Recipe 5. Biscuit cake with strawberries “Dessert for coffee”
A wonderful dessert will decorate your morning coffee and charge you with a good mood on a warm summer day.
Ingredients:
• five eggs;
• a cup of sugar;
• 160 gr. flour;
• 200 gr. apricot jam;
• Half a kilo of strawberries.
For cream:
• 450 grams of curd mass;
• 350 ml of cream;
• half cup of sugar; • two bags of fixer for cream;
• pinch of vanilla;
• 70 grams of almond records.
Cooking Method:
Eggs beat in a lush mass. Little by little, add the sugar first and then the flour. Do not stop beating.
Pour the dough into a mold and bake for twenty minutes.
When the cake is cool, remove from the molds and cut it in half.
The lower piece is richly greased with apricot jam.
Then proceed to the preparation of the cream.
Cream pour into the bowl of the mixer, add a fixative and sugar. Beat until thickened mass.
In the whipped cream put cottage cheese and vanilla. Very gently mix.
The surface of the cake with apricot jam lubricated with cream.
Cover the other half and lubricate it. For half an hour we send the cake to the fridge.
Cut the strawberries in half. We spread it on the cooled surface of the biscuit.
Use the remaining cream to lubricate the sides of the cake and sprinkle with almond plates.
Recipe 6. Sponge Cake with Strawberries and Chocolate
This cake contains a significant amount of delicious ingredients. He is not only tasty, but also attractive in appearance. Dessert can take its rightful place on the holiday table.
Ingredients:
• five eggs;
• 0.18 kg of sugar;
• half a bowl of flour;
• 0.030 kg cocoa powder;
• 150 gr. strawberries.
For cream:
• 0.65 liters of cream;
• 8 gr. cognac;
• 0.400 kg of white chocolate;
• 7.5 gr. sheet gelatin;
• three egg yolks.
For the glaze:
• 0.3 kg of black chocolate;
• 70 ml of cream;
• 7 gr. cognac.
Cooking Method:
Mix sifted flour with cocoa powder.
Split the eggs in a wide bowl. Beat them and gradually add sugar. Turn off the mixer when the eggs turn into a lush foam.
Pour flour with cocoa and gently stir.
From the prepared dough alternately bake three cakes. The cooking time of each is ten minutes (190 degrees).
While cool cakes, prepare the cream. Fill gelatin with cold water. 150 ml cream heat, but do not boil. With the swollen gelatin, pour out the water and pour the cream. Stir well and add egg yolks.
White chocolate will break and melt. Add it to the mixture of cream and eggs. All gently and thoroughly mix with a whisk.
Cool the rest of the cream and beat until fluffy foam. Put them in a cream of white chocolate and eggs, mix. Add cognac.
We divide strawberries into two parts.
Pour some cream on the bottom cake. We spread the strawberry pieces and pour over the sweet mixture again.
From above we cover with a cake and perform the same operations: pour cream, lay the pieces of berries, pour over the sweet mixture.
Cover the cake with the last cake and put in the fridge for two or three hours.
Prepare the icing: in a bowl pour cream and chop up dark chocolate. Heat it so that it becomes liquid, pour the brandy and mix.
Cool the icing generously cover the surface of the sponge cake with strawberries.
Sponge cake with strawberries - tips and useful tips
- In order for the biscuit not to crumble when sliced, it needs to stand for several hours. It is cut chilled.
- It is very important that the beating bowl and the mixer beaters are clean. You can not allow foreign flavor in a biscuit cake with strawberries.
- Sour cream should be left overnight in gauze over the container so that excess liquid is gone. Then this dairy product is much better whipped.
- Strawberries can be stored in the refrigerator. But much more fragrant berries at room temperature.
