Cake with wild berries and strawberry sauce
8 servings
120 minutes
Forest berry and strawberry sauce cake is the embodiment of elegance in European cuisine. Its delicate creamy filling made from Philadelphia cheese, cream, and sour cream harmonizes with a crunchy cookie base. Baked in a water bath, this dessert acquires a velvety texture. After cooling, it is topped with whipped cream for lightness. The strawberry sauce and forest berries add a slight tartness that refreshes the cake's sweetness. This dessert is perfect for special occasions—be it a romantic evening or a family celebration. Its recipe traces back to classic European cheesecakes, but the fruits and berries make it even more refined. Combining tenderness, freshness, and sophistication, this cake will be the jewel of any feast.
1
In a blender, crush the cookies to a powder, mix with melted butter, spread evenly in a baking dish, and bake until golden in a preheated oven at 180 degrees, then cool.
- Yubileynoye biscuits: 250 g
- Butter: 130 g
2
For the cream, combine all ingredients and beat with a mixer until creamy.
- Cane sugar: 250 g
- Cream cheese (Philadelphia): 650 g
- Heavy cream 35% fat: 100 ml
- Sour cream 42%: 250 g
- Chicken egg: 6 pieces
3
Pour the cream evenly over the prepared cake layer, wrap the mold in foil, and bake in a water bath in the oven at 180 degrees for 1.5 hours.
4
After baking the cake, we put it in the refrigerator for 12 hours.
5
Remove the cake from the mold, spread with whipped cream, and cut into portions.
- Sweetened whipped cream: 300 ml
6
We decorate as shown in the photo.
- Redcurrant: to taste
- Strawberry: to taste
- Strawberry sauce (coulis): to taste