Sponge cake with strawberry cream

Cooking time

2 hours

Servings

10-12

The complexity of cooking

Average

INGREDIENTS

• butter and flour for the preparation of the form

For biscuit

• 1 tsp vanilla sugar


• 120 flour


• 6 eggs


• 45 + 60 g of sugar

For the cream and decorations

• 700-750 g strawberries


• 750ml double cream


• 100-120 g of sugar powder


• mint leaves

For impregnation

• 1 tbsp water


• 50 ml of berry syrup or liqueur

COOKING METHOD

Step 1

Split mold with a diameter of 23-24 cm in height bumpers 6-7 cm brush with butter and sprinkle with flour. Surplus shake. Shots or bottom of the mold with baking paper. Preheat oven to 170 C.

Step 2

Eggs divide into whites and yolks. Sift the flour three times.

Step 3

In large mixer bowl, beat egg yolks at high speed, 45 g of sugar and vanilla sugar for 2-3 minutes. The mixture becomes thick, pale yellow in color. Sift an even layer on top of all the flour, but not stirred.

Step 4

In another large bowl, beat with a mixer at medium speed until whites form a soft foam with large bubbles. Continuing whipping at high speed, slowly add 60 grams of sugar. Beat up until proteins will not form a tough, but not dry, peaks.

Step 5

Rubber (silicone) shovel enter a third portion of the proteins in a mixture of egg yolks, and then enter the remaining two portions of proteins. Pour the batter into the mold and smooth.

Step 6

Bake the cake 35-40 minutes, until the wooden stick inserted into the middle of the biscuit will not leave it dry. The surface of the finished biscuit will bounce when pressed with a finger.

Step 7

Remove the form from the oven and place on the grill. Let cool for 10 minutes Walk with a knife along the edges of the cake and separate it from the walls of the mold.Turn the cake and remove the baking paper, if used. Cool cake completely on a wire rack, then cut into two or three cakes.

Step 8

2/3 purified dice strawberries, cut the rest of the half. With a mixer, beat the cream cold with powdered sugar. Separate approximately 1/3 of the cream, stir in 2/3 cubes of strawberry.

Step 9

Prepare impregnation, mixing syrup or liqueur berry with water. Brush the bottom cake grease-impregnated sponge, brush with half the cream with strawberries. Close the second Korzh, again saturate and lubricate the second half of the cream. Cover the third Korzh.

Step 10

Set aside about half of the whipped cream in a pastry bag with a nozzle “star”. The remaining cream lubricate the sides and surface of the cake. Decorate the cake with cream, halved strawberries and mint leaves on your own.

BY THE WAY

Biscuit is better to bake the day before assembling cake: it becomes denser, and cut it into cakes will be much easier.

Sponge cake with strawberry cream