Description
This was the first cake I baked. Hell my mom to the DR, all the guests were delighted. After that I baked many different cakes with jelly, cottage cheese cream and strawberries, but not yet one was not exceeded. I liked this recipe because it can be used as fresh, frozen or canned strawberries. In my town, strawberry season lasts 1 month and not one family holiday does not fall, so I use frozen and this cake she loses. I'm glad to see your photoactive)
Ingredients
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Chicken egg
4 piece
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Sugar
200 g
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Flour
100 g
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Cream
100 ml
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Vanilla sugar
1 tsp
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Strawberry
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Jelly
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Cheese curd
300 g
Cooking
Prepare the sponge cake. Beat eggs with sugar (beat at least 5-7 minutes).
Add the flour, knead not thick dough.
Form (I have a form with a diameter of 23 cm) slightly grease with oil, put the dough. Put in a preheated 180 degree oven, bake for 10-15 minutes. Cool.
Prepare the cream. Almette mix it with sugar.
Add the cream, mix well.
Add eggs, mix well. Add the vanilla sugar in the cheese mass. If You are using vanilla seeds, cut the vanilla, take out the seeds and add them to the curd at this stage.
The cream is spread on cooled cake. Put in a preheated 180 degree oven, bake for 25-30 minutes. Cool.
In the cooled cream spread strawberries. Jelly cook as directed on the package. Gently pour the cooled jelly on the strawberries. It is better to first pour the berries in a thin layer, refrigerate until firm, then pour the remaining jelly. Place in refrigerator for 6-8 hours.
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