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עוגת תותים וקצפת
Strawberries and Cream Cake

Strawberries and Cream Cake

Strawberries and Cream Cake

By February 3, 2012

Strawberries and whipped cream cake is birthday cake for many children. There is no doubt that the successful combination of fresh strawberries and cream on a bed of sweet indulgent biscuit cake - just do it. Too bad there's only winter strawberries and cake every year ... especially recommended for birthdays, happy events and just as a treat in the middle of the day! While preparing the cake takes time, and it is not very easy to prepare - believe me, it is worth every minute. Please note that you need to make the cake at least a day in advance.

Ingredients

Instructions

Take care of the strawberries about 4-5 hours in advance:

  • Finely chop 1 basket and mix with 2 tablespoons of sugar - and refrigerate.
  • A second package Slice thinly and beautiful (you can use deploy eggs - but cut down), place on a plate and sprinkle with 2 tablespoons sugar and refrigerate.
  • Take the second basket and finely slice the strawberries into lovely slices (you may use an egg slicer, but be careful and cut to length), cover with 2 tablespoons of sugar and place in the fridge.
  • Now let’s prepare the cake:
  • Place all ingredients except flour and mix in a bowl (no need to separate eggs) and beat at a high speed for a beautiful foam.
  • Reduce the speed and gradually add the flour.
  • Take a dish and grease the sides - then place baking paper at the bottom.
  • Pour all inside the pan and bake at 340 Fahrenheit for about 50 minutes.
  • While baking, the cake rises and then falls in and ends up looking pretty scuzzy, but don’t worry, it means nothing.

 

  • Meanwhile, mix whipped cream with pudding and milk until a firm cream has been made.
  • Once the cake has cooled cut it very carefully through the middle. The incision does not have to be a completely level because it is very soft and in any case you will lose height during assembly due to the absorption of the juice of the berries.

Sugar syrup:

  • In a small pan, on a medium heat, melt the sugar in boiling water and then turn off the flame.
  • Remove the strawberries from the refrigerator and drain the juice into a bowl.
  • Mix the juice with the melted sugar.

Setting up the Cake!

  • Strawberries and cream cake - the first layer with chopped strawberries.
  • After cutting the cake, place one layer on a flat surface and clothe her back to the sides of the serving dish (without the base). This way the cake will keep its form.
  • Sprinkle half the sugar syrup mixed with strawberry juice over the cake.
  • Sprinkle 2/3 the amount of chopped strawberries.
  • Place strawberries over two thirds the amount of whipped cream.
  • Over all this place another layer of cake, drizzle the remaining syrup and sprinkle with the chopped strawberries in the other.
  • Arrange the sliced ​​strawberries over the cake in beautiful fan shape and then with the remaining whipped cream, decorate (with the help of a pastry bag or a pastry syringe).
  • You can also simply rub the cream over the chopped strawberries and sliced ​​strawberries to decorate.
  • Store in the refrigerator overnight and in the meantime enjoy the leftover whipped cream and strawberries.

 

  • Bon Appetit!
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About Vika Gorstain - Babayov

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