Strawberries are the perfect ingredient for cakes. It can be used to make creams, interlayers, and to decorate products. The sour taste of strawberries is in good harmony with cream, sour cream, cottage cheese. To make the cake tasty, use the ripe and aromatic berries.
Strawberry curd cake
This traditional Scottish dessert is usually made with raspberries, but the strawberry flavor gives it a special charm. If you don't like the taste of whiskey, replace it with orange juice.
You will need:
- 450 g fresh strawberries;
- 225 g of heavy cream;
- 250 g of oatmeal cookies;
- 4 tbsp. whiskey spoons;
- 600 g of fat curd mass;
- 80 g of butter;
- 6 tbsp. spoons of honey;
- 1 tbsp. a spoonful of gelatin;
- a few sprigs of fresh mint.
Grind the oatmeal cookies into crumbs using a blender or mortar. Mix the butter with half a serving of honey and melt on the stove until smooth. Combine the honey-butter mixture with the oatmeal. Grease a wide detachable form with fat and spread the mixture of crumbs over its bottom and walls, pressing it down with a spoon. Place in the refrigerator for 1 hour.
Pour gelatin with 4 tbsp. spoons of water and place on the stove. While stirring, heat the mixture until the crystals are completely dissolved. Chill the gelatin slightly and add the whiskey to it. Rinse the strawberries, set aside a few beautiful large berries, mash the rest in mashed potatoes. Whip the cream into a strong foam, mix the soft cottage cheese with the remaining honey, and then add the cream and strawberry puree in portions. Add gelatin and mix thoroughly.
Take out the form and fill it with the curd-strawberry mass, carefully leveling it with a spoon. Refrigerate the cake for 3-4 hours. Then remove it from the mold and place it on a serving dish. Decorate the product with fresh mint leaves and whole strawberries.
Genoese strawberry cake
This cake combines two types of dough - biscuit and puff. A light layer of whipped cream with strawberries makes the taste of the dessert very delicate.
You will need:
For biscuit:
- 4 eggs;
- 115 g of wheat flour;
- 115 g of sugar;
- 0.25 teaspoons of salt;
- 3 tbsp. tablespoons of melted butter.
For interlayer and decoration:
- 230 g strawberries;
- 4 layers of the finished puff body;
- 300 g of heavy cream;
- icing sugar;
- 1 tbsp. a spoonful of butter.
Make a biscuit. Mash the eggs with sugar to white by placing the container on a saucepan of boiling water. Remove bowl of mixture from heat and continue whisking. The mixture should thicken.
Sift flour and mix with salt. Add half of the flour to the egg mixture. Melt the butter and pour it into the dough in a thin stream. Stir in the remaining flour gradually. Pour the dough into a greased round pan and bake for about half an hour in an oven preheated to 190C. The finished biscuit should become elastic and acquire a beautiful golden color. Place the crust on a board and refrigerate.
Place the puff pastry sheets together, brushing their surface with melted butter. Cut out several blanks with a round notch, moisten the middle of the circles with water. Fold each piece in the shape of a flower. Roll out the remaining dough and cut out a circle equal in size to the biscuit. Bake puff pastries in an oven preheated to 190 ° C.
Cut the biscuit crosswise into three parts. Rinse and dry the strawberries, whip the cream into a thick foam. Coat the sponge cake with whipped cream, on top of which lay the strawberries cut into halves. Assemble the cake by stacking the missed layers of biscuit on top of each other. Cover the top with a flaky crust and sprinkle with powdered sugar. Cut the remaining strawberries and fan them out. Lay them on top of the cake, alternating with puff pastry flowers. Sprinkle the icing sugar again.
