Light and pleasant chocolate cake with strawberry jelly and creamy icing is just what you need.
It is necessary
- - 6 eggs;
- - 150 g flour;
- - 30 g of cocoa powder;
- - 1 tbsp. coffee (preferably instant);
- - 300 g of granulated sugar;
- - 1 tsp baking powder;
- - 60 ml odorless vegetable oil;
- - 2 tbsp. water;
- - 700 g of strawberries (frozen);
- - 120 g icing sugar;
- - 12 g of gelatin;
- - 1 g vanilla;
- - 200 g cream cheese;
- - 600 ml of cream;
- - 2 oranges;
- - 2 grapefruits;
- - mint (preferably fresh);
- - 1 tsp green tea;
- - 50 ml of liquor.
Instructions
Step 1
To make a chocolate biscuit, you need to take flour, cocoa and baking powder and sift it all together. Begin to beat the eggs, gradually add 180 grams of sugar. Add 2 tablespoons of boiling water to the whipped mass and continue to beat, pour in the oils and beat again. Add flour mixture and stir. Add coffee and stir again. Pour the dough into a mold at least 7 cm high. Bake in oven at 180 ° C for 30-45 minutes. Let the finished biscuit stand for 5-6 hours. Cut the settled biscuit into 4 cakes.
Step 2
To make strawberry jelly, use a blender to make puree from berries with the addition of 180 grams of sugar. Heat the resulting mixture to a boil and cook for about 5 minutes. Let cool. Whip 400 grams of cream with 60 grams of powdered sugar. Soak gelatin in cold water and let it swell. Set aside 2 tablespoons of puree and heat, squeeze and dissolve gelatin in the heated puree, add the resulting mixture to the rest of the puree.
Step 3
Combine the cream and strawberry puree and mix well. Take 50 mg of liquor and 50 mg of water to prepare the impregnation. Place the crust in a tall cooking ring and soak in the syrup. Grease the jelly and put in the second cake, which is also soaked in syrup and grease with the jelly, and put the rest of the cakes in the same order. Place the cake in the refrigerator for 5-6 hours. After removing the cake from the refrigerator, gently release it from the mold.
Step 4
For the strawberry frosting, whisk the cream cheese with 50 mg of cream, whisk the remaining cream with the powdered sugar and vanilla. Put it all together and whisk again. Cover the cake with icing and refrigerate. Decorate the cake with fruit. The cake is ready.
