Description
Cakes with biscuit genoas and strawberry Kurd. Not so long ago discovered how to prepare classic French sponge cake genuis all the rules. The result was very happy, the biscuit is tender and slightly humid. And when I came across a recipe for strawberry English cream (Kurd), had the idea to cook these cakes. Very nice combination, go!
Ingredients
-
Chicken egg
6 piece
-
Powdered sugar
120 g
-
Flour
100 g
-
Butter
120 g
-
Strawberry
170 g
-
Sugar
115 g
-
Lemon juice
2 tsp
-
Chocolate milk
50 g
Cooking
Eggs (4 PCs) lightly whipped with sugar powder (100-120 gr) in a saucepan, then rearranged it in a water bath.
Make sure that the bottom of the pan is not touching the water, and the water itself is not boiling. Continue whisking the eggs with a mixer until whitening and increase the mass in three times (about 10 minutes). Remove from the heat.
In the egg mixture sift in the two approaches in the flour, gently stir. Gently add the melted and cooled butter (60 gr). Stir again.
Rectangular cake pan to cover with parchment, pour in the pastry and bake in a preheated oven at 180 degrees for 30-35 minutes. The size of my form 30х10 cm skirting height 7 cm.
The finished cake will begin to slightly deviate from the form (as pictured). Allow to cool 5 minutes, gently remove from the mold, wait until it cools down (I left overnight).
Cold cake cut into three equal pieces.
Will do strawberry Kurd. Blend the strawberries, add sugar. With sugar carefully, all depends on the type of strawberries and your taste preferences, I suggest you start with 90 grams. Put the mixture in a water bath and stirring constantly, bring it almost to a boil. Sugar has dissolved, remove the sample, if necessary, add some more.
Add the chopped butter (60 grams), stir until smooth. Add lightly beaten eggs (2 pieces) and cook until thickening cream (like 1% yogurt) for about 10 minutes. Finally add 2 tsp of lemon juice to Wake the taste and color.
The Kurd to give a well to cool, then collect the cake in the whole, fluff cream between the cakes and on top. Let stand a few hours in the refrigerator, cut into portions cakes (you can trim the uneven edges) and sprinkle with grated chocolate.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.