Ingredients for cake 20-23 cm in diameter:
For biscuit
Eggs 4 pcs.
Sugar 180 grams
Flour 150 grams
Vanilla essence 1 teaspoon
For strawberry cream
Frozen strawberries 175 grams
Sugar 70 grams
Yolks 2 pcs.
Cornstarch 30 grams
Butter 85 grams
For cream
Evaporated milk 200 grams
Lemon juice 80 ml.
Lemon peel 1 tsp
Cream cheese 340 grams
Butter 180 grams
For the top
Fresh strawberries 300 grams
Cooking the syrup. We connect water and sugar in a scoop, put it on a plate and bring it to the boil and dissolve the sugar. Completely cool. We prepare the biscuit. Whisk the whipped with half a sugar to soft peaks.
Whisk the yolks with vanilla essence and the remaining sugar is white.
We connect the proteins with yolks. Gradually sift the flour and knead a light dough. We stir as gently as possible to squeeze out as little air as possible from the dough.
Put the dough in the mold and send it to the oven preheated to 180 degrees and bake until ready, about 35 minutes. We remove the prepared cake from the oven and let it stand for 15 minutes in the form. Then remove from the mold and completely cool. Cut into 3 cakes. We prepare the strawberry cream. Strawberries and half of sugar put in a ladle, put on a burner. Bring to a boil and cook on medium heat for 5-7 minutes.
We remove from the fire and we interrupt with a blender in mashed potatoes.
Whisk yolks with the second half of sugar and starch until a light mass is obtained.
Gradually pour into the yolk mass hot strawberry puree, stirring constantly. We transfer it to the saucepan and set it on medium heat. Constantly stirring the whisk, until the mixture thickens..
Remove from the plate, put it in a bowl and cover the food film in contact. Completely cool. In the cooled blank we add butter of room temperature
And whisk the mixer until smooth.
Cooking cream. Condensed milk is mixed with lemon juice and zest. Add the cream cheese and mix until smooth.
We put on the ice bath, add soft butter and whisk together with a mixer until smooth smooth cream is obtained.
We collect the cake. Lower cake impregnated with syrup.
Put a third of the cream.
Top half of the strawberry cream.
Cover with the following cake, which is also impregnated. Repeat the actions with creams, cover with the upper cake.
We smear the remains of the creamy side cream and the top of the cake. By doing, make a curly border and decorate the cake with strawberries. Let's stand in the fridge for 4-6 hours and serve.
Have a nice tea!
