A very tasty cake can be served for a holiday, decorating it in accordance with the theme. Decorate the dessert just before serving to prevent the berries from winding up. You can replace sour cream in cream with farm cream with a fat content of at least 30%.
Prepare the indicated ingredients.
Place the chicken eggs into the bowl of a planetary mixer or food processor. If you have a regular mixer, first beat the whites with half the sugar, then the yolks and combine. Add granulated sugar and salt, beat for about 4-5 minutes until fluffy, thick foam.
Stir in the wheat flour and baking powder. It will be a little more, but flour will be required, since the strawberry mass will be added. Preheat oven to 180 degrees.
Rinse 150 grams of strawberries and remove the tails. Grind with a hand blender or chopper. Pour the mixture into the dough and mix gently.
Grease the dish with unflavored vegetable oil or butter, pour the dough into it and bake for about 20-25 minutes until golden brown, checking with a wooden skewer for readiness. Lay the cake pan on its side to keep the cake cool but not fall off.
Combine any fatty sour cream or farm cream, thickener, and granulated sugar. Mix thoroughly.
Cut the biscuit into several cakes, grease the bottom cake with cream. Rinse the remaining strawberries and dry, remove the tails. Cut half into cubes and place on top of the cream.
Cover with a second crust and spread the cream over the cake completely. Place in refrigerator to soak.
Garnish to your liking with chopped strawberries and leaves of mint, raspberry, etc.
Categories: Diet recipes