A magnificent three-tier cake is made from chiffon biscuit, layered with strawberry cream. Unlike other types of biscuit this dough is kneaded on separated egg yolks and then into it neatly whipped proteins that help lift cakes and give them a delicate texture. And added to the dough odorless vegetable oil makes cakes moist and even more silky. A little lemon zest and juice will add a biscuit subtle and unobtrusive citrus flavor. He will be excellent combined with strawberry flavor cream whipped cream marshmallows and butter. Share with friends: 
Time: 2 hours. Difficulty: easy Servings: 8-one 0 The recipes are used volumetric containers: 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 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cakes
- 1 and 3/4 Art. flour a la cake
- 1 and 1/3 Art. ultrafine sugar
- 2 tsp baking powder
- 0.5 tsp salt
- 0.5 tbsp. vegetable or rapeseed oil
- 6 large eggs, room temperature, separate the proteins from yolks
- 1 tbsp. l grated lemon peel + 1 tbsp. l lemon juice
Cream
- 3/4 Art. diced strawberries
- 2 cans of 200 gr. cream marshmallows
- 330 gr butter, chopped into pieces, room temperature
- 0.5 tbsp. powdered sugar
Recipes with similar ingredients: cake flour, sugar, eggs, lemon, strawberries, marshmallows cream, butter, icing sugar
Recipe preparation:
- Bake the cakes. Preheat the oven to 150 ° C. Cover up the bottom of three forms for cake layers with a diameter of 20 cm. parchment paper, not lubricating them with oil. Sift flour into a large bowl, 1 tbsp. ultrafine sugar, baking powder and salt. In a medium bowl mix vegetable oil, 0.5 tbsp. cold water, egg yolks, lemon zest and 2 tsp. lemon juice. Make a hole in the center flour mixture and pour in the oil mixture; knead the dough with silicone shoulder blade.
- Beat the eggs in a large bowl with a mixer at medium speed. proteins and the remaining 1 tsp. lemon juice until foamy, about 1 minute. Gradually stir in the remaining 1/3 tbsp. Sahara; continue whisking until strong peaks form, 3-4 minutes. Stir in about a third of the beaten egg whites with a silicone spatula. dough, then mix in the remaining proteins.
- Spread the dough evenly over the prepared forms and smooth the surface. Bake until the cakes are springy in center with light pressure, 30-35 minutes. Rearrange on the grid and cool completely without removing from molds.
- In the meantime, prepare the cream. Chop strawberries in food processor until a smoothie is obtained; strain through fine sieve, squeezing solid pieces with a silicone spatula. AT whisk cream marshmallows in a large bowl with a mixer at medium speed with cream until smooth. Stir in the butter over 1 tbsp. l at a time until you intervene, then stir the strawberry mashed potatoes. Reduce mixer speed to low and gradually mix. powdered sugar until it is fully turned on.
- Collect the cake. Take a knife between the cakes and the walls forms and lay them on the grid; peel off the parchment. Put 1 cake on a cake stand or plate. Spread on top about 1/3 Art. cream. Put one more cake on top; apply another 1/3 tbsp. cream. Top with remaining cake and grease the whole cake on top and sides of the remaining cream. Refrigerate until readiness for serving.
