What birthday can be without a birthday cake or pie? But how to prepare an exquisite and extraordinary in taste and beauty cake, corresponding to such an event? If your event falls during the ripening of strawberries, try baking a cake with these berries and nuts. It is really extraordinary and delicious.
Strawberry cake with nuts
The low calorie cake recipe is for twelve servings. It will take you an hour to prepare this dessert. In order for the cake to be delicious and truly festive, you need to take the following ingredients:
- sandwich (or light butter) butter - 160 grams;
- premium flour - 70 grams;
- baking powder - half a teaspoon;
- ground nuts (walnuts, hazelnuts or peanuts) - 1 glass per 250 grams;
- raw eggs (protein) - 4 pieces;
- granulated sugar - 100 grams;
- fresh strawberries - 500 grams;
- salt;
- icing sugar - 200 grams;
- brown rum - 70 ml;
- heavy cream - 150 ml;
- whole nuts (any) - to decorate the cake.
Preheat the oven, let it be at 190 ° C, and start preparing the cake dough yourself. Whisk 60 grams of butter (or sandwich) butter. To do this, you first need to hold the oil at room temperature so that it softens. Crush 1/3 of the peeled nuts and add them to the whipped butter, stir. Next, gradually pour all the flour and baking powder into the butter mass and whisk the composition again with a whisk.
Beat the raw whites separated from the yolks with a whisk or using a mixer along with sugar and a pinch of salt. Then carefully add the resulting steep protein mass to the dough. To make the protein foam more dense, it is necessary to cool the egg whites a little (before beating). To do this, you need to hold them in the refrigerator for several minutes.
After you mix the dough with the whipped egg whites, place it in a greased or oiled split cake tin. The ingredients are given in a mold with a diameter of 26 centimeters. Smooth the dough in a mold and bake for about 25-30 minutes.
After baking, you should not take the biscuit out of the mold right away, it needs to stand for about ten minutes to cool down a little. Then you can easily remove the crust from the split mold. Try to do this very carefully, if necessary, you can run a knife along the side of the baking dish. Then lay the biscuit neatly on the board and let it cool completely.
While the cake is cooling, you can start preparing the berries. Sort the strawberries, rinse, peel and cut the berries in half. Then proceed to prepare the cake impregnation. To do this, grind 100 grams of butter with powdered sugar, add half of brown rum to them, stir. Crush the remaining nuts into small crumbs and add them to the cream, then mix the resulting mixture again.
If your biscuit is already cold enough, you can cut it in half. This is best done with a thick thread. To do this, at the required level on the side of the biscuit, you need to make a small incision, place the center of the thread in it and, taking both free ends in your hands, "tie" them around the biscuit. Tighten the thread and pass it lightly through the entire cake. You will have two beautiful and even halves.
Sprinkle the bottom layer with the rest of the rum and brush it with 1/3 of the resulting cream, put half of the chopped berries on top. Then cover with the second part of the crust and place the rest of the cream on top.
Now you need to whip the heavy cream, then squeeze the "droplets" onto the cake with a pastry syringe. The rest of the cream can be smeared onto the sides of the biscuit. Decorate the center of the cake with the second half of the chopped berries and whole nuts. Put the finished cake in the refrigerator for half an hour so that it freezes a little.
