Summer strawberry cake is quite simple to prepare, but it takes a long time, as it consists of two layers of jelly, which take time to harden.
Ingredients for the biscuit:
- 4 chicken eggs;
- 120 g sugar;
- 120 g wheat flour;
- 45 g starch;
- 10 g baking powder or baking soda.
Ingredients for curd cream:
- 550 g of cottage cheese;
- 250 g sugar;
- 70 ml of milk;
- 500 ml cream 35%;
- 30 g of gelatin.
Ingredients for the strawberry layer:
- 400 g strawberries;
- 1 bag of jelly;
- 100 g of strawberry jam.
Preparation:
- Beat the eggs thoroughly in a fluffy foam using a mixer. Add sugar, continue whisking until the mixture brightens and adds volume.
- Mix flour and starch with baking powder and add to eggs, beaten with sugar.
- Put parchment paper at the bottom, put the dough on top and level.
- Preheat the oven to 180 degrees. Place the dough and leave in the oven for 15-20 minutes. Allow the biscuit to cool.
- Kill the cottage cheese until a homogeneous consistency, mix with sugar and set aside for a while, so that the sugar has time to dissolve. Beat the cream separately until the consistency of thick-thick sour cream.
- Heat the milk, dissolve the gelatin in it. Then add it to the curd and beat. Mix curd mass with cream and beat again at low speed.
- Put cling film into the mold, put a biscuit on top. Brush it with a thin layer of strawberry jam. Lay out the mousse and smooth out. Put the mold in the refrigerator to freeze the dessert. It will take about 2 hours.
- After this 2 hours, get our cake from the fridge. Cut the strawberries into small pieces and arrange nicely on top of the mousse. Dissolve the jelly from the bag in water (according to the instructions), cool and pour over the strawberries. Send the cake to the refrigerator again until the jelly hardens.
- Divide into portions before serving.
