Summer strawberry cake


We will need:

For a biscuit:

Wheat flour-130-150 g,
Eggs – 4 PCs.,
Sugar-150 g,

Summer strawberry cake

Baking powder-1 tsp,
Salt-1 pinch.
For the syrup:

Sugar-70 g,
Water-50 ml.
For the cream:

Whipping cream 33-35% fat-300 ml,
Sugar – to taste,
Strawberry — 10 berries,
Almonds (petals) — 1 Cup.

Break the eggs in a large bowl and beat with a mixer until soft foam.

Continuing to whisk, sprinkle parts of the sugar. Beat the eggs with sugar for 5-7 minutes until thick.

Sift flour with salt and baking powder. Parts enter the flour into the dough, stirring gently.

Grease the bowl with butter, pour the dough into a bowl and turn the multi cooker on Baking mode. Bake the biscuit until ready, then remove it from the bowl and cool on the grill. If there is time, it is better to remove the biscuit in the package and leave for a day.

Sugar syrup pour water and bring to a boil. Remove the syrup from the heat and cool. Cut the biscuit into 2 cakes. Each cake is impregnated with syrup using a cooking brush or a teaspoon. Wash strawberries, dry and cut with plates, putting a few berries for decoration.

Almond petals fry in a dry pan until Golden brown, it will take 1-2 minutes. Whisk cream with sugar until thick.

On a platter place one cake layer, then put a little whipped cream and spread evenly over the crust. Put strawberries on the cream, cover with the second cake.

Cream the top and sides of the cake. Decorate the cake with strawberries, sprinkle the sides with almond petals. Keep the cake in the refrigerator for no more than 2 days


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