Description
Sweet cake for new years eve with fond memories of summer! Help yourself!
Ingredients
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Chicken egg
4 piece
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Sugar
10 Tbsp
-
Flour
3 Tbsp
-
Potato starch
1 Tbsp
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Leavening agent
1 tsp
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Vanilla
1 g
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Strawberry
1 kg
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Gelatin
15 g
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Cream
500 ml
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Thickener for cream
2 pack
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Cognac
50 ml
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Dark chocolate
100 g
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Jam
4 Tbsp
Cooking
Proteins separated from the yolks. Beat the whites on low speed until frothy, gradually adding portions half the norm of sugar. To increase the speed and beat until stable peaks.
Whip the egg yolks with the remaining sugar until whitening yolks, add vanilla.
Flour, baking powder and starch, sift, combine with the yolk mass, add 1/3 of beaten egg whites and mix gently. Enter the remaining egg whites, stirring with a careful rotary motion.
Cover the bottom and sides of the form (diameter 24 cm) with baking paper. Bake at 180*C until cooked (test of the dry splinter, the sides of the biscuit will be to move away from the walls!). Cool slightly, release the cake from the mold and place on a wire rack to cool completely (preferably leave overnight, covering with a cloth). Cut the cake into 2 parts.
Dipping in 150 ml of hot water dissolve 1 tablespoon of sugar (to taste), add the cognac (or other drink of your choice), soak cakes. If you like more wet cakes, the amount of impregnation must be increased.
At the bottom of a split form to lay out the soaked cake layer, sides of the form to lay tight "file" cut in strips. On the edge of the form put halved strawberries, cut out.
Chilled cream beat first on low speed then pour the thickener for the cream and gradually increase speed, add sugar 1 tablespoon (you can taste more!).
Spread whipped cream onto the prepared base, smooth, refrigerate until cool.
To gelatin, add 100 ml of warm boiled water, if necessary - leave to swell (see instructions). Then dissolve it in a water bath.
The strawberries, blend with sugar (amount of sugar depends on sweetness of berries and your taste, you can adjust!), add gelatin, mix well.
On a frozen layer of cream to pour the strawberry jelly, put it in the refrigerator until fully cured.
Make the glaze: dissolve chocolate with cream at a low temperature or in a water bath.
Top the frozen strawberry layer, put second part of sponge cake, pre-coat for adhesion strawberry jam. On top of the cake to grease with a thin layer of jam to level uneven cake, pour prepared glaze. Put it in the refrigerator to solidify.
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