Sponge cake "Strawberry with cream"

4 servings

90 minutes

The sponge cake 'Strawberry with Cream' is an embodiment of tenderness and lightness, a symbol of the harmony between sweetness and tartness. Its roots trace back to European pastry traditions, where the combination of berries and creamy textures has always been a favorite among gourmets. A light sponge, made with care, serves as the perfect base for a filling soaked in fragrant strawberry juice. The creamy mixture with sour cream and gelatin transforms this dessert into a silky delight that can conquer even the most discerning sweet tooth. It is best served chilled to fully appreciate its freshness and velvety texture. Such a cake would make a wonderful conclusion to a romantic dinner or an exquisite treat for special celebrations.

Energy value per serving

• Calories: 852.6
• Proteins: 17.9g
• Fats: 30.6g
• Carbohydrates: 124.4g

Ingredients

• Chicken egg: 3 pc
• Sugar: 2 glass
• Wheat flour: 3 tbsp
• Starch: 1 tbsp
• Strawberry: 500 g
• Sour cream 20%: 500 g
• Gelatin: 3 tbsp
• Citric acid: 10 g

Cooking steps

1. We place the gelatin soaked in a glass of water in the refrigerator.

   Required ingredients:

   • Gelatin: 3 tablespoons

2. We are preparing a biscuit. Need to separate the egg whites from the yolks. Add 3 tablespoons of sugar to the yolks and beat for at least 10 minutes until white. Beat the egg whites with lemon acid until a firm consistency.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 2 glasss
   • Citric acid: 10 g

3. Carefully layer the whipped egg whites onto the yolk mass, sift in the flour, and add the starch. Mix until homogeneous. Spread on baking paper and bake at 180 degrees for 20-25 minutes. Once the sponge cake is ready, cool it and cut into 2x2 cm pieces.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Wheat flour: 3 tablespoons
   • Starch: 1 tablespoon

4. Preparing the filling. It is advisable (but not necessary) to boil chopped strawberries (frozen or fresh) with a few tablespoons of sugar. After the strawberries are ready, I recommend adding homemade canned juice (for example, pureed raspberry-red currant).

   Required ingredients:

   • Strawberry: 500 g
   • Sugar: 2 glasss

5. In the cake mold, we place pieces of sponge cake and arrange strawberries in their own juice.

   Required ingredients:

   • Strawberry: 500 g

6. Mix 250 g of sour cream with gelatin and heat on low flame. Add the remaining sour cream and half a glass of sugar. Mix thoroughly and pour over strawberries with biscuit.

   Required ingredients:

   • Sour cream 20%: 500 g
   • Gelatin: 3 tablespoons
   • Sugar: 2 glasss
   • Sour cream 20%: 500 g

7. Leave in the refrigerator for 5-6 hours.