This cake looks like it was made professionally. His taste is also not inferior to purchased products. Thanks to butter cakes get soft and moist. If desired, the amount of this ingredient can even be slightly increased. To make cakes really airy, it’s important not to overdo it with the kneading test. To get a thick cream consistency is good mixer. Beat will take at least 10-15 minutes. Also before applying the cream, it is advisable to put it for about 1 hour in refrigerator for freezing.
Recipe author – Wayne Harley Brachman – Pastry Chef
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Time: 55 minutes Difficulty: easy Servings: 8 – 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 1.5 tbsp. flour for cakes
- 1.5 tsp baking powder
- 1/2 tsp salt
- 3/4 Art. milk
- 3 tbsp. l (45 gr.) Butter
- 1 tbsp. l vanilla extract
- 1 tsp lemon extract
- 3 large eggs
- 1 and 1/4 Art. Sahara
- 1 liter fresh strawberries
Cream with whipped cream
- 1 tsp gelatin
- 2 tbsp. butter cream 33%
- 1/2 tbsp. powdered sugar
- 2 tsp vanilla extract
Recipes with similar ingredients: premium flour, eggs, milk, cream, icing sugar, vanilla extract, gelatin, strawberries
Recipe preparation:
- Preheat the oven to 177 ° C by pre-installing the grill in the middle. Lightly cover 2 cake pans (23 cm in diameter) vegetable oil based non-stick spray. Cover the bottom each of the containers is made of parchment paper.
- Sift flour into a large bowl 3 times with baking powder and salt. AT In a small saucepan, bring the milk and butter to a boil. Remove from heat, pour in vanilla and lemon extracts. in a bowl, beat the eggs with sugar until a pale yellow color appears, lush consistency and doubling volume. Continuing to beat, slowly pour hot milk and butter into the mixture. Stir the mixture with flour.
- Distribute the dough into prepared forms and bake in for 15 minutes or until golden brown when the central part will spring after a slight pressure, and Toothpick coming out clean. Place the molds on the wire rack to cool. Swipe the tip of the knife around the cake layers to separate. Then turn them out of the forms.
- Cream with whipped cream: mix in a medium bowl gelatin and 1/4 tbsp. cream. Let the mixture stand for 5 minutes, so that the mass softens. Then set the bowl over slowly boiling water to completely dissolve the gelatin. Take off water bath and let cool to room temperature. Meanwhile whip the remaining cream in a bowl until slightly thickened. Add icing sugar and vanilla extract. Whisk with a whisk until consistency of air cream. Mix 1/2 tbsp with gelatin. whipped cream, then the rest.
- Wash and dry the strawberries. Choose the 12 most beautiful berries. For the rest, remove the stems, cut into slices. Lay out chopped berries per 1 cake, then apply a layer of whipped on top cream 1 cm thick. Place the second cake on top of the first. Coat the whole cake with the remaining whipped cream. Decorate on top 12 whole berries.
