Strawberry Cake
8 servings
120 minutes
Strawberry cake is the embodiment of European culinary sophistication, combining airy layers, delicate cream, and the vibrant freshness of strawberries. The history of such desserts traces back to French and Italian traditions where thin layers of dough and creamy fillings created a harmony of flavors. In this recipe, the layers have lightness and a crispy texture due to a special baking method, while the cream cheese adds exquisite tenderness to the dessert. Strawberries complemented by crunchy almond flakes make this cake a true decoration for any festive table. It is best served chilled to reveal all flavor nuances. The magnificent combination of freshness, sweetness, and creamy texture turns each bite into a delight worthy of the finest culinary traditions.
1
In a saucepan, bring a glass of water to a boil with butter and salt. Continuously stirring, add the sifted flour. Reduce the heat and cook, stirring, until the mixture is homogeneous. Remove from heat and let cool slightly.
- Butter: 100 g
- Salt: pinch
- Wheat flour: 400 g
2
Lightly beat the eggs, then pour them into the dough in small portions, mixing thoroughly each time with a wooden spatula.
- Chicken egg: 4 pieces
3
Cut out 14 circles of 25 cm diameter from parchment. Spread the dough on the paper in a thin layer (the paper should be visible through the dough). Preheat the oven to 180 degrees. Place the circles in the oven, bake in batches for 14-16 minutes. Let cool.
4
Whip the cheese with cream and sugar. Wash the strawberries, dry them, and slice them.
- Cream cheese: 600 g
- Cream 33%: 150 ml
- Sugar: to taste
- Strawberry: 800 g
5
Spread all the layers with cream cheese, place sliced strawberries (except one) in between, and stack them on top of each other.
6
Cover with the last layer, sprinkle with almond flakes, and decorate. Place in the refrigerator for 2 hours.
- Almond flakes: to taste