Sponge Cake with Strawberries and Cream

Fine summer cake made of light biscuit cake sponge cake (without baking powder), coated with delicious whipped cream cream and cream cheese and strawberries. Fresh Strawberries mix with strawberry jam, so the filling will be more saturated and at the same time stay juicy. Elegant cake with a classic a combination of strawberries and cream will be an excellent treat for летнего чаепития. AT ремя: Сложность:Servings Per Container: 10-12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Sponge cake (sponge cake)

• 6 large eggs, room temperature
• 1 tbsp. Sahara
• 1 tbsp. l lemon juice
• 1 tsp finely grated lemon zest
• 1 tbsp. flour
• 1/4 tsp salt
• 2 tbsp. l (30 gr.) Melted butter
• 1 tsp vanilla extract

Cream and berries

• 1.5 tbsp. whipping cream
• 125 gr. cream cheese, room temperature
• 1/3 Art. Sahara
• 0.5 tsp lemon zest
• 2 tbsp. l lemon juice
• 1 tsp vanilla extract or vanilla paste
• 4 tbsp. fresh strawberries, peeled and finely chopped
• 1/3 Art. strawberry jam
• Powdered sugar

Recipes with similar ingredients: eggs, sugar, lemon juice, lemon zest, premium flour, butter, vanilla extract, cream, curd cheese, vanilla paste, strawberries, strawberry jam, icing sugar

Recipe preparation:

1. Biscuit

   Preheat the oven to 160 ° C. Cover the bottom with baking paper detachable 22 cm in diameter, but do not lubricate it with oil.

2. Beat eggs with sugar at high speed until they become almost white, will increase in volume by more than three times (this very important, as the baking powder is not used) and will drain with whisk tape, about 5 minutes. Reduce speed to medium and add the zest and juice.
3. 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.

4. Cream and berries

   Cream: Whip the cream until soft peaks on the beaters. Вseparate bowl, whip cream cheese to make it softer, and add sugar, lemon juice and vanilla or vanilla paste. At two stir in whipped cream. Put the cream in the refrigerator until assembly of the cake.

5. Before picking the cake, mix the berries with jam. Walk with a knife between the walls of the mold and the cake, to release it, remove the mold and paper. Cut the cake horizontally in half. Spread the bottom half the cake half the whole cream, and on top cover half all berries. Put the top of the cake on the berries and cover the remaining cream and berries, retreating 3-5 cm from the edge. Sprinkle the edges of the cake with icing sugar and refrigerate until filing. Cake can be collected 4 hours before serving.