Strawberries are an ideal ingredient for cakes. It can be used to make cream, a layer, as well as to decorate products. The sour taste of strawberries harmonizes well with cream, sour cream, cottage cheese. To make the cake delicious, use the most ripe and fragrant berries.
Pick your recipe
Strawberry Curd Cake
This traditional Scottish dessert is usually made with raspberries, but the strawberry flavor gives it a special charm. If you do not like the taste of whiskey, replace it with orange juice.
You will need:
- 450 g of fresh strawberries;
- 225 g of thick cream;
- 250 g of oatmeal cookies;
- 4 tbsp. scoops of whiskey;
- 600 g of fatty curd;
- 80 g butter;
- 6 tbsp. tablespoons of honey;
- 1 tbsp. a spoonful of gelatin;
- a few twigs of fresh mint.
Grind oatmeal cookies using a blender or mortar. Mix butter with half a serving of honey and melt on a stove until smooth. Combine the honey-oil mixture with oatmeal. Grease a wide demountable form with fat and spread crumbs mixture on its bottom and walls, crushing it with a spoon. Place the workpiece in the refrigerator for 1 hour.
Gelatin pour 4 tbsp. tablespoons of water and place on the stove. Stirring, heat the mixture until crystals are completely dissolved. Lightly cool the gelatin and add whiskey to it. Rinse the strawberries, set aside some 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 into it in portions. Add gelatin and mix thoroughly.
Remove the mold and fill it with a curd-strawberry mass, carefully leveling it with a spoon. Put the cake in the refrigerator for 3-4 hours. Then remove it from the mold and place it on the dish. Garnish 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 dessert taste 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 melted butter.
For interlayer and decoration:
- 230 g of strawberries;
- 4 layers of the finished puff body;
- 300 g of thick cream;
- icing sugar;
- 1 tbsp. a spoonful of butter.
Make a biscuit. Mash eggs with sugar until white by placing the bowl in a pot of boiling water. Remove the mixture from the heat and continue whisking. The mixture should thicken.
Sift the flour and mix it with salt. Add half a portion of flour to the egg mixture. Melt the butter and pour it in a thin stream into the dough. Stir in the remaining flour gradually. Pour the dough into a round shape, greased, and bake for about half an hour in the oven, heated to 190 ° C. The finished biscuit should become resilient and acquire a beautiful golden color. Put the cake on the board and cool.
Fold the sheets of puff pastry together, smearing their surface with melted butter. Cut a few blanks with a round recess, moisten the center of the circles with water. Fold each blank in the shape of a flower. Roll out the remaining dough and cut a circle out of it, equal in size to a biscuit. Bake puff pastries in an oven preheated to 190 ° C.
Cut the sponge cake across into three parts. Rinse and dry the strawberries, whip the cream into a thick foam. Spread the biscuit with whipped cream, on top of which lay the strawberries cut into halves. Collect the cake by folding the smeared layers of biscuit on top of each other. Cover the top with puff cake and sprinkle with powdered sugar. Cut the remaining strawberries and unfold in the form of a fan. Lay them on the surface of the cake, interspersing with flowers from puff pastry. Sprinkle powdered sugar again.
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