Strawberry Cakeis a step by step recipe.
- 420-450 g of flour;
- 400 g vanilla marshmallow;
- 250 g fatty sour cream
- 600 ml of whipping cream
- 200 grams of butter;
- 200 grams of strawberries + 300 grams of strawberries of the same size;
- 350 ml of semi-sweet white wine;
- 2 clove buds;
- 1 vanilla pod
- 1 tsp. with a roller of baking powder
- white chocolate;
- salt on the tip of the knife.
For the filling to cool the cream. Stir 200 g of strawberries in a blender, puree through a sieve, cool. Cut into pieces of marshmallow. Whip the cream with a blender, adding the pastille. Mix the resulting cream with strawberry puree, cover with film and cool.
For the cakes, beat butter until fluffy. Continue to beat, add sour cream. Pour 250 g of flour with salt and baking powder, and then, kneading, more to make a soft dough. Divide into 6-7 pieces, roll each into a ball, wrap in foil and cool, 2 hours.
Roll out 1 ball of dough into a round or square cake approximately 2 mm thick - to make the layer even, you should put the dough between two sheets of baking paper.
Place the layer on a baking sheet and bake at 2000C until golden brown, 10 min. Cool the cake on a wire rack. Also prepare other cakes. Collect the cake, smearing layers of strawberry and marshmallow cream, laying 6 tbsp. l. for decoration. Cover the top cake with a very thin layer of cream. Cake to cool, 6-8 hours.
To decorate, pour wine into a stewpan, add vanilla seeds, cloves. Bring to a boil, reduce by half, cool. Pour over strawberries boiled with spices with wine, cover with film, cool, 6-8 hours.
Strawberries should be carefully removed from wine, dried. Cover the top of the cake with the remaining cream, setting the strawberries in it vertically. Sprinkle with large chips of chocolate. Serve immediately.
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