Light, beautiful and very tasty cream cake laid out on sponge cake, and decorated with fresh strawberries. Distinctive a feature of the Frezier cake is its chic design in the form of strawberry “ornament” around the circumference of a cake embedded in cream filling. But instead of cream, this recipe suggests make amazing strawberry mousse. First bake in as the basis of a bisque sponge cake with a light lemon aroma, which favorably emphasizes the taste of strawberries. Then along the perimeter of the cake cut the halves of the strawberries out with a slice. Pick berries the same size to make the cake look neater and more professionally. And fill it all with air mousse. Give the cake freeze in the refrigerator and serve. Frezier Cake will produce a huge an impression of both your taste and spectacular look. друзьями: 
Time:Difficulty: medium Servings: 10-12 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Biscuit
- 3 large eggs at room temperature
- 0.5 tbsp. Sahara
- 1.5 tsp lemon juice
- 0.5 tsp finely grated lemon zest
- 0.5 tbsp. flour
- 1/4 tsp salt
- 1 tbsp. l (15 gr.) Melted butter
- 0.5 tsp vanilla extract
Mousse
- Protein 2 eggs, room temperature
- 2 tbsp. l gelatin powder
- 1/3 Art. Sahara
- 3/4 Art. cold water divide
- 2 tbsp. Strawberry puree mashed through a sieve (about 4 tbsp. chopped strawberries)
- 1.5 tbsp. whipping cream
- 2 tsp vanilla extract
- 2 tbsp. whole strawberries, peeled stalks
Recipes with similar ingredients: eggs, sugar, lemon, flour varieties, butter, vanilla extract, gelatin, strawberries, cream
Recipe preparation:
- Preheat the oven to 160 ° C. Cover the bottom with baking paper detachable 22 cm in diameter, but do not lubricate it with oil.
- Beat eggs with sugar at high speed until they become almost white, increase in volume by more than three times and will drain off the tape from the corollas, about 5 minutes. Slow down to medium and add zest and juice.
- Sift flour and salt and pour into the dough, whisking it on medium speed. Put in a bowl about 1 tbsp. dough and interfere with it melted butter and vanilla. Transfer the dough back and mix. Pour the dough into the prepared pan and bake for about 40 minutes, until the biscuit springs with a slight press. Completely cool the cake in the mold.
- Mousse: Beat egg whites until foamy. Sprinkle gelatin in 0.5 tbsp. water, mix and set aside. Sprinkle sugar in the remaining 1/4 tbsp. water, bring to a boil and cook, do not stirring until the syrup is heated to 116 ° C. Whipping egg whites on medium speed, slowly and carefully pour along the wall of the bowl ready syrup. Then increase the mixer speed to high and beat 30-60 seconds until soft peaks. The mixture should stay hot. Add gelatin and keep whisking until it it will dissolve in proteins, and the mixture will not cool to room temperature. Add strawberry puree.
- In a separate bowl, whip the cream until soft peaks and add vanilla. Stir whipped cream in a strawberry mousse in 2 call.
- Assembly: Walk with a knife between the walls of the mold and the cake, to release it, remove the mold and paper. Wash the mold again collect it and put the cake back. Cut strawberries in half and lay them closely along the perimeter of the cake so that they the flat side fit snugly against the walls of the mold. Pour Mousse on the prepared cake with berries and set to harden in refrigerator for at least 4 hours. Decorate the cake before serving the remaining strawberries.
