Strawberry-raspberry cake
6 servings
60 minutes
Strawberry-raspberry cake is a true embodiment of tenderness and flavor harmony. This dessert, inspired by European pastry traditions, combines airy sponge layers soaked in fragrant raspberry puree and a cream made of whipped cream and ricotta that creates a soft texture. A special detail is the fresh strawberries surrounding the cake and covered in fruit jelly, giving it an exquisite look and fresh taste. This cake is perfect for special occasions, bringing an atmosphere of celebration and sophistication. The strawberry-raspberry composition offers sweetness with a light tartness, creating balanced enjoyment. An excellent choice for romantic evenings and festive events where each spoonful reminds you of summer sunshine and the freshness of garden berries.
1
Beat the eggs with sugar, add soft butter and kefir, continue beating, gradually adding flour with baking powder.
- Chicken egg: 3 pieces
- Sugar: 2 tablespoons
- Butter: 150 g
- Sour cream: 100 g
- Wheat flour: 2 glasss
- Baking powder: 1 teaspoon
2
Dough like for pancakes. Grease a detachable mold (25 cm) with oil and sprinkle with flour.
- Butter: 150 g
3
You can bake one large biscuit and then cut it into 3 parts, or should you divide the dough and bake each layer separately at 180*?
4
Wash the strawberries, dry them, and cut each berry in half lengthwise.
- Strawberry: 300 g
5
Dissolve gelatin and strawberry jelly in boiling water. Gradually heat until fully dissolved, then add rum. Cool down.
- Water: 0.4 l
- Gelatin: 10 g
- Strawberry jelly: 50 g
6
Pour sugar over the raspberries (can be frozen), heat on low while stirring until the sugar dissolves, then strain through a sieve. You will get a fairly thick puree.
- Raspberry: 200 g
- Sugar: 2 tablespoons
7
Reduce the diameter of the cakes to 20.5 cm. I covered it with a suitably sized lid and trimmed the excess with a sharp knife along the circumference.
8
For the cream, whip the cream with powdered sugar and gently fold in the ricotta.
- Cream 30%: 350 g
- Powdered sugar: 3 tablespoons
- Ricotta cheese: 250 g
9
Line the bottom of the springform pan with food wrap or baking paper (to prevent the jelly from leaking)
10
Place the first layer in the center of the bottom of a removable form (without sides), spread 1/3 raspberry puree on it and apply 1/3 cream, cover with the next layer, repeat the operation, cover with a third layer and spread only puree on the third layer.
- Raspberry: 200 g
- Cream 30%: 350 g
11
Carefully put the open edges on the 'cake'. In the gap between the cake and the edge of the mold (do not close!!) place the halves of strawberries tightly together, cut side towards the cake (tails down). Only after that, close the ring with a lock.
- Strawberry: 300 g
12
We pour jelly over the strawberries in a circle with a spoon. First a little, so the bottom layer doesn't get soggy.
- Strawberry jelly: 50 g
13
We put it in the fridge for a few minutes. Then we pour more jelly (almost to the top of the strawberries) and let it set.
- Strawberry jelly: 50 g
14
Now we place the second row of strawberries (tails up) in the gaps between the berries of the lower layer. We pour jelly to the top of the cake. We put it to set.
- Strawberry: 300 g
- Strawberry jelly: 50 g
15
Put the remaining cream in a pastry bag and decorate the top of the cake with a nozzle. Place strawberries in the center. Refrigerate for 1-2 hours.
- Cream 30%: 350 g
- Strawberry: 300 g
16
Sprinkle powdered sugar over the strawberries before serving.
- Powdered sugar: 3 tablespoons