Description
My gratitude to you, my dear, for the wishes and greetings - the recipe is light, refreshing, chocolate-strawberry cake.
Ingredients
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Dark chocolate
150 g
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Margarine
150 g
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Chicken egg
3 piece
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Sugar
160 g
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Flour
90 g
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Leavening agent
1 tsp
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Strawberry
1200 g
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Gelatin
6 piece
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Cream
175 g
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The creme fraiche
150 g
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Vanilla sugar
2 pack
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Almonds
50 g
Cooking
My husband brought from Bauer awesome strawberries: large, sweet Spruce-fir and still decided to put it on the cake. Recipe found in the magazine "Laura" for the last year.
The cooking time is given without taking into account the freeze in the fridge. So: in a water bath to melt the butter (margarine) with chocolate. Beat eggs with 120 gr sugar, add chocolate, then flour and baking powder. All beat well with a mixer.
Preheat the oven to 200*. Pour the batter into shape with the split edges (the bottom lay baking paper), bake 25 minutes at 200* (the furnace), the willingness to test a match. Shape diameter 26 cm
While baked biscuit, make berry filling: 700 g of berries cut into pieces, boil for 10 minutes, until they become soft, add 20 g of sugar (berry was sweet, maybe, someone will have to add more sugar. Focus on your taste) 2 sachets of vanilla sugar, beat with a blender until smooth.
6 leaves of gelatine to soften in water, squeeze and add to berry weight. Put the cold. It so happened that I have a red gelatin. It's not necessary, suitable and colorless. For the butter cream whisk the cream and creme fraiche (or thick cream) with 20 gr of sugar.
Ready Korzh cut into 2 parts. It is not easy, because he's not fat, but after impregnation cream it increases in 2 times! The bottom half put back into shape with the split edges, pour almost all the butter cream on the cake (reserve a little cream for coating the edges of the cake) close second half, pour the top 2/3 of the berry filling,
She put the remaining coarsely chopped 500 gr of strawberries and pour the remnants of the berry filling. If desired, decorate the top and send the cake in the fridge, preferably overnight.
In the morning take out the cake from the mold,
Daubed the edges of the remaining cream and sprinkle with leaves of almond. Ready! Very elegant, juicy, refreshing... Try it!
And this is the cut...
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