Sponge cake with strawberry cream is not the easiest cake, but if you have minimal culinary skills, then prepare this delicious dessert is easy. For decoration, you need fatty whipping cream, soft soft cottage cheese or mascarpone for the cream and fresh berries for strawberry jam and cake decorating. Biscuit in the recipe is the easiest, you do not have to wait until it “ripens”, as soon as the cake cools down to room temperature, you can cut and collect the cake.
- Cooking time: 1 hour 20 minutes
- Servings: 8
Ingredients for strawberry and cream sponge cake
For sponge cake:
- 4 chicken eggs;
- 60 ml of vegetable oil;
- 110 g of granulated sugar;
- 85 ml of milk or cream;
- 2 tsp. baking powder;
- 135 g wheat flour.
- 200 g soft cottage cheese;
- 100 g butter;
- 130 g icing sugar;
- 25 g of cocoa.
For the fruit layer:
- 250 g of garden strawberries;
- 120 grams of granulated sugar.
- 200 ml of heavy cream;
- 50 g of powdered sugar;
- vanilla extract.
Method of cooking sponge cake “Strawberries with cream”
Making a simple sponge cake in vegetable oil. Break eggs into a bowl, separate the whites from the yolks.
We take egg whites and half the norm according to the recipe for granulated sugar. Whip proteins with a mixer, when they become lush, gradually pour sugar. As soon as the marks from the rims become steady, stop beating, set aside the bowl with the proteins to the side.
Pour the remaining sugar into the bowl, add the egg yolks, pour the unscented vegetable oil and cold milk. Mix the ingredients until the grains of sugar dissolve completely.
Wheat flour combine with baking powder, sift. Add the sifted flour to the liquid ingredients, knead the homogeneous dough without lumps.
In small portions, very carefully and carefully, we mix whipped proteins into the dough. Movement should be light and monotonous, so the dough will turn out lush.
The baking pan is covered with baking paper greased with vegetable oil. Put the dough in the form.
We send sponge cake for “Strawberry with cream” in an oven heated to 175 degrees, bake for 30-40 minutes. Baking time depends on the size of the form and features of the oven. Prepare the sponge cake out of the mold, cool on a wire rack, cut into three cake layers.
For the first layer, make jam from garden strawberries. In a skillet, mix berries with sugar, heat to a boil, cook for 15-20 minutes, filter, cool. Put the first cake on a plate, cover with a thick layer of strawberry jam.
For the second layer, mix the softened butter with powdered sugar and cocoa. Whip the mass with a whisk, gradually add soft cottage cheese. Put the second biscuit on strawberry jam, cover it with curd cream.
Put the third biscuit on the cream and you can decorate the cake.
Whip up heavy cream with powdered sugar and a drop of vanilla extract. Coat the cake on the top and sides with a thick layer of whipped cream.
Decorate the strawberry and cream sponge cake with fresh berries, put them in the fridge for a couple of hours to soak.
Brew delicious herbal tea, for example, with mint or melissa, and enjoy the summer dessert. Enjoy your meal!