You can buy strawberries all year round. But the berry, which was recently picked from the garden, is much juicier and tastier than imported from other countries. Trying fragrant strawberries filled with the sun is a great pleasure. For a short season of its ripening, I want to enjoy the taste of the berry more and cook a variety of delicious dishes.
Sponge cake is one of such dishes. In this tasty dessert, the aroma of berries and tender dough are combined. A piece of sponge cake with strawberries for tea or coffee will give you magical moments of a holiday of taste.
Strawberry Sponge Cake - General Cooking Principles
Ripe berries without dents are more suitable for preparing a delicious dessert. Their color is dark red, the size is medium.
When the strawberry is not bought, but is collected from the garden, the tail does not need to be torn off. So the berries last longer.
Before filling strawberry biscuit cake, it must be washed and dried. The berry is cut in half or in several pieces. It all depends on the size of the strawberries.
There are several ways to prepare a biscuit, but in any of them the necessary ingredients are: flour, eggs and sugar. You can add baking powder, vanilla essence, cocoa powder.
Delicious cake with cream of sour cream, cream, cottage cheese. You can also use gelatin, yogurt, jam, chocolate and cognac.
To bake a cake, you will need a mold that is covered with baking paper.
Duration of dessert in the oven - no more than half an hour. The standard temperature is 180 degrees.
In the process, you will need a mixer, a blender, a spoon, a spatula, wide containers and a whisk.
Recipe 1. Sponge cake with strawberries "Summer pleasure"
Tasty and airy summer snacks are prepared quickly and easily.
Ingredients:
• a pound of strawberries;
Biscuit:
• 160 gr. flour;
• 100 gr. sugar;
• five eggs;
Cream:
• 0.4 kg curd;
• 0.2 l of sour cream;
• a third of a cup of sugar;
• lemon zest;
• l tablespoon of lemon juice.
Cooking method:
Separate the proteins from the yolks and knock down with sugar until stable.
Gradually introduce the yolks into the mixer bowl (one at a time) and continue the whipping process.
Add flour a little. Using a spoon, knead the dough.
We shift it into a mold pre-oiled.
We send the future cake to the oven (180 degrees) for half an hour.
We clean strawberries and half with a blender we turn into mashed potatoes.
In one bowl we combine cottage cheese, sour cream and sugar.
Add the zest and lemon juice. Turn on the blender and beat the components into a gentle homogeneous mass.
Divide the slightly cooled biscuit into two cakes. Soak each strawberry smoothie.
After about ten minutes, grease the bottom cake with curd cream.
The remaining strawberries are cut into quarters and spread them in a circle of the same cake.
Cover it with the top of the cake. Smear the curd cream on the surface.
Lay out pieces of strawberries on top.
Recipe 2. Sponge cake with strawberries "Sweet pleasure"
The dessert contains strawberries and a thick sour cream. The dish is soft and light. Despite the presence of sour cream, there are not so many calories in it. Therefore, do not give up a piece of biscuit cake with strawberries.
Ingredients:
• a cup of flour;
• four eggs;
• four liters table sugar;
• 40 gr. Chocolate
• two cups of chopped strawberries.
Cream:
• 0.8 kg of sour cream;
• 0.15 kg of powdered sugar.
Cooking method:
Beat eggs with sugar. We get a gentle and glossy mixture.
Gradually add the flour. Gently stir with a spoon. We make movements from the bottom up.
Bake a biscuit for at least half an hour at standard temperature.
After it cools completely, cut into three cakes.
Pour sour cream into the bowl of the mixer. Here we put the icing sugar and begin to whip until the cream turns out.
Wash the strawberries, dry and cut along.
Smear the cream on the bottom cake, lay out the pieces of the berry. Cover with a medium cake and squeeze it a little.
We cover the middle part of the cake with cream and strawberries. Cover with the top cake and do the same. Lubricate the top and sides with a sour cream mixture.
We decorate the top with strawberry slices and sprinkle lightly with chocolate.
Sent for an hour or two in the refrigerator.
Recipe 3. Sponge cake with strawberries "Berry magic"
The cake is filled with strawberries and a delicate cream of fresh cream. They turn the dish into a magical meal.
Ingredients:
• a third of a cup of sugar;
• a third cup of flour;
• one liter tea vanilla extract;
• two eggs;
• a pound of strawberries;
• 0.15 kg of strawberry jam.
For cream:
• half a liter of cream;
• three liters table sugar powders;
• vanillin.
Cooking method:
Break the eggs into a deep mold. Pour sugar and beat until a light shade is obtained.
Add the flour and vanilla extract. We continue the process of whipping.
Pour the finished dough onto a baking sheet. Align with a brush and send to the oven for 15 minutes (180 degrees). During this time, the biscuit is covered with a thin golden crust.
Leave the cake to cool.
Mix the cream, vanillin, icing sugar and beat until airy.
Sponge cake is saturated with jam. At the edges we place halves of strawberries. Grease the berries with cream. We cover them with the whole cake.
On the surface of the cake, put slices of berries. Again, place the remaining creamy mass on top.
We send the cake to the refrigerator and keep it there for at least two hours.
Decorate the dish with strawberries immediately before use.
Recipe 4. Sponge cake with strawberries "For tea"
Cooking will take some time, but his taste will be excellent.
A sponge cake with strawberries and cottage cheese and yogurt mousse can surprise and at the same time please guests and relatives.
Ingredients:
• three eggs;
• seven liters. table flour and sugar;
• 200 gr. strawberries.
• a bag of strawberry jelly.
Cream Mousse:
• 400 gr. cottage cheese;
• 300 ml of strawberry yogurt;
• two liters icing sugar;
• dining room gelatin.
Cooking method:
Squirrels are separated from the yolks. Put them in the mixer bowl and pour sugar in. Beat until we get a strong mass.
Add one yolk and mix.
Pour flour into the egg mass and beat again.
Bake the biscuit in a prepared pan at standard temperature for half an hour.
Do not remove from the mold for about ten minutes, so that it cools slightly.
Then we take out the biscuit and give time so that it becomes room temperature.
Cut the top to align the future cake.
We shift the biscuit back into the form.
Knead the cottage cheese in a separate bowl, add yogurt and powdered sugar. Mix everything with a mixer.
We put gelatin in a small container, fill it with cold water for swelling.
We heat it, but do not bring it to a boil. Pour gelatin into the curd mass and mix well.
The resulting mixture is poured onto a biscuit and sent to the refrigerator for an hour.
Prepared berries are cut into plates.
We prepare strawberry jelly according to the manufacturer's instructions.
We take out the biscuit from the refrigerator and lay out sliced strawberries in a circle. We fill the entire surface with it.
Pour strawberry jelly in small portions.
Again we send the cake to the refrigerator until the jelly is completely frozen. Only after that the mold should be removed and the strawberry dessert placed on a large bowl.
Recipe 5. Sponge cake with strawberries "Dessert for coffee"
A wonderful dessert will decorate morning coffee and charge you with a good mood on a warm summer day.
Ingredients:
• five eggs;
• a glass of sugar;
• 160 gr. flour;
• 200 gr. apricot jam;
• a pound of strawberries.
For cream:
• 450 grams of cottage cheese;
• 350 ml cream;
• half a cup of sugar;
• two bags of fixing agent for cream;
• a pinch of vanillin;
• 70 grams of almond records.
Cooking method:
Beat eggs in a lush mass. Little by little add sugar first and then flour. Do not stop whipping.
Pour the finished dough into a mold and bake for twenty minutes.
When the biscuit has cooled, remove it from the pan and cut it in half.
Lubricate the bottom piece with apricot jam.
Next, proceed to the preparation of the cream.
Pour the cream into the mixer bowl, add the fixer and sugar. Beat until thickened mass.
In the whipped cream, put the cottage cheese and vanilla. Mix very carefully.
The surface of the cake with apricot jam is greased with cream.
Cover with a second half and lubricate it. For half an hour we send the cake to the refrigerator.
Cut strawberries in half. We spread it on the cooled surface of the biscuit.
Lubricate the sides of the cake with the remaining cream and sprinkle with almond plates.
Recipe 6. Sponge Cake with Strawberries and Chocolate
This cake contains a significant amount of delicious ingredients. He is not only tasty, but also attractive in appearance. Dessert can take its rightful place on the festive table.
Ingredients:
• five eggs;
• 0.18 kg of sugar;
• half a cup of flour;
• 0.030 kg of cocoa powder;
• 150 gr. strawberries.
For cream:
• 0.65 l of cream;
• 8 gr. cognac;
• 0.400 kg of white chocolate;
• 7.5 gr. gelatin sheet;
• three egg yolks.
For glaze:
• 0.3 kg of black chocolate;
• 70 ml cream;
• 7 gr. cognac.
Cooking method:
Mix the sifted flour with cocoa powder.
Break the eggs into a wide bowl. Beat them and gradually add sugar. Turn off the mixer when the eggs turn into lush foam.
Pour the flour with cocoa and gently stir.
From the prepared dough, we bake three cakes in turn. Each cooking time is ten minutes (190 degrees).
While the cakes are cooling, prepare the cream. Pour gelatin with cold water. We heat 150 ml of cream, but do not boil.
Drain the water from the swollen gelatin and pour the cream. Stir well and add the egg yolks.
Break the white chocolate and melt. Add it to the mixture of cream and eggs. Mix everything carefully and thoroughly with a whisk.
Cool the remaining cream and beat until lush foam. Put them in a cream of white chocolate and eggs, mix. Add cognac.
We divide strawberries into two particles.
Pour a little cream on the bottom cake. Spread the strawberry slices and pour over the sweet mixture again.
Cover with cake top and do the same operations: fill with cream, lay out pieces of berries, pour with a sweet mixture.
Cover the cake with the last cake and put in the refrigerator for two or three hours.
Prepare the icing: in a bowl, pour the cream and cover the dark chocolate. Preheat it to become liquid, pour cognac and mix.
With icing that has cooled, we will generously cover the surface of the biscuit cake with strawberries.
Strawberry Sponge Cake - Tips and Tricks
- So that the biscuit does not crumble during slicing, it needs to stand for several hours. It is cut chilled.
- It is very important that the whipping container and the whisk of the mixer are clean. A foreign taste should not be allowed in a sponge cake with strawberries.
- Sour cream should be left overnight in gauze over a container so that excess fluid is gone. Then this dairy product whips much better.
- Strawberries can be stored in the refrigerator. But much more aromatic than berries at room temperature.
