Strawberry cake.

Strawberry cake.

Strawberry cake.

Strawberry cake «Little Red Riding Hood».
Delicate airy cake with the taste of ice cream and aromatic fruits — the most relevant dessert for summer celebrations and feasts.

The cake can be prepared not only with strawberries, but also with other berries: blueberries, raspberries, blueberries, blackberries or a mixture. Choose sour cream fresh, tasty and not very sour.

Suitable home and store. Starch can be used both corn and potato, always fresh. Berry fill can be prepared on agar agar.

You can freeze the cuttings of the biscuit, and then make a triffle of them. I recommend using the cake chilled, as the soufflé layer is as similar as ice cream surrounded by a gentle moist biscuit.

Calories (per 100 g) — 190 kcal
The size of the baking sheet for baking biscuit — 27 × 36 cm
Diameter of the mold — 20 cm


For biscuit:

Eggs — 2 pcs. (100 g without shell)
Yolks — 2 pcs. (40 g)
Sugar — 70 g
Vanilla Sugar — 10 g
Flour — 70 g
Salt — 1 pinch

For a sour cream layer:

Sour cream 20% — 450 g
Squirrels — 2 pcs. (60-70 g)
Salt — 1 pinch
Corn starch — 30 g
Sugar — 90 g
Vanilla Sugar — 10 g

For berry filling:

Strawberries (fresh or frozen) — 200 g
Sugar — 25 g
Gelatin — 4 g
Water — 30 g

For decor:

Strawberry (fresh) — 200 g

Strawberry cake.

Cooking cake


1. Combine the eggs at room temperature with sugar, yolks, salt and vanilla sugar.

2. Beat with a mixer at maximum speed until the mass increases several times in volume, and a stable trace remains on the surface, which does not disappear for 15-20 seconds.

3. In two doses, add the sifted flour, gently mixing with a spatula from top to bottom.

4. Put the dough on paper with a non-stick layer and smooth with a spatula.

5. Bake in an oven preheated to 200 degrees at an average level without convection for 10 minutes.

6. Immediately turn the finished biscuit onto baking paper and leave it to cool completely.

7. Fill the bottom of the mold with non-stick paper, lay paper strips along the sides.

8. Remove the paper from the biscuit and cut out 2 strips measuring 33 by 5 cm each; in total, a circle of shape should form on the inside. Carefully trim the edges.

9. Cut a round part that is 1.5 cm smaller than the diameter of the mold. Peel the top crust if desired.

10. Set the biscuit strips to the sides, carefully match the joints. At the bottom lay a round piece of biscuit.

Sour cream souffle:

1. Combine sour cream with corn starch and vanilla sugar, mix thoroughly. Choose sour cream not very sour and tasty.

2. Proteins at room temperature, combine with a pinch of salt and beat in a uniform foam with small bubbles at a minimum speed of the mixer.

3. Without interrupting whipping, add sugar in small portions. Increase the mixer speed to maximum and beat the whites to soft peaks.

4. In two steps, combine with sour cream, gently stirring with a whisk.

5. Pour the mixture onto a biscuit to level.

6. Outside, wrap the mold with foil so that the biscuit does not darken during baking.

7. Bake in an oven preheated to 140 degrees at an average level without convection for an hour. Turn off the oven, slightly open the door and leave the workpiece for 30 minutes.

8. Cool completely at room temperature, cover with plastic wrap and refrigerate for 10-12 hours.


1. Combine gelatin with cold boiled water, mix and leave to swell.

2. Strawberries chopped with a blender. Pour into a saucepan and put on moderate heat.

3. While stirring, bring to a boil, and from this moment cook exactly 1 minute.

4. Dissolve sugar and swollen gelatin in the hot mass.

5. Place the pan in a bowl of cold water so that the mixture cools faster.

6. Strawberries cut lengthwise into 4 parts.

7. Remove the base of the cake from the mold and transfer to the dish.

8. Garnish with strawberries, top with cooled fruit puree.

9. Send to the refrigerator until the top layer has completely solidified.

Strawberry cake.


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