Because of my recent birthday I made a cake, and of course, since this is the height of strawberry season, I made the cake with strawberries. I used white sponge cakes and made the cream from sour cream and heavy cream, but if you do not have such cream you can safely use only sour cream, it will be no worse. It is desirable that the sour cream was not very sour and fat enough, I used 20% sour cream. The cake is very tender, “juicy” and saturated. It just melts in your mouth, my guests snapped the cake up immediately))). By the way, here are links to my other cakes, too, with the basis of the sponge cake – Lemon cake with berries, snow white cake with pineapples, a cake for a children’s birthday and Raffaello Cake.
Ingredients:
Biscuit:
5 eggs.
150g sugar
100 g flour
30 g of starch (I use corn starch)
2 tsp. vanilla sugar
1 tsp. baking powder
Filling:
2 Tbsp lemon juice + 5 Tbsp water + 2 Tbsp sugar
Cream:
700g sour cream
200 g 33% cream (or the same amount of cream)
100g powdered sugar
2 tsp. vanilla sugar
Also:
500 g strawberries (approx.)
Coconut shavings for sprinkles
Ingredients
How to make the sponge cake with strawberries
Pre-cook the sponge cake exactly as in Raffaello Cake (only without adding butter). I baked in a cooking ring set at 20 cm.
Prepare the
Prepare the cream. Whip the cream until very thick, gradually adding the powdered sugar and vanilla sugar. Add sour cream, and mix gently with a spatula, do not whisk! Whisking will liquefy the usual store-bought sour cream and make it runny. If you stir it gently with a spatula, it will keep its thickness. If you are using only sour cream, just mix it with powdered sugar with a spatula. The cream is ready.
Prepare the cream. Whip the cream until soft and fluffy.
For impregnation mix lemon juice, hot water and sugar, cool. assemble the cake. Cut the cake into three layers.
For the filling mix lemon juice, then thin the cake and leave it to cool.
Put the first cake on a plate. Using a teaspoon, soak about a third of the impregnation. Place a third of the cream.
Lay out the second cake, soak, lay out the second half of the strawberries, another part of the cream. Cover with the third cake, also soaked, and spread the remaining cream, spread the cream on the sides of the cake. Sprinkle the sides of the cake with coconut shavings (you can use almond slabs and the like). Leave the cake to soak, preferably overnight in the refrigerator. If there is not enough time, then first leave it for a couple of hours at room temperature (so the soaking process certainly goes faster), and then put it in the refrigerator.
Put the second cake,
Decorate the top with strawberries. I cut the strawberries in half and put them in circles, slightly pressing them into the cream.
Decorate with the strawberries on top.
Tender, soft, soaked sponge cake with strawberries will please everyone, both adults and children! It turned out very tasty!