Grease a detachable form (I have 25 cm) with butter,
sprinkle with flour.
You can bake one large cake and then cut it into 3
pieces or divide the dough right away and bake each layer separately at
180°.
Wash the strawberries, dry them, and cut each berry in half lengthwise.
In
boiled water, dissolve gelatin and the packet of strawberry jelly. Gradually
heating, wait for complete dissolution, add rum. Let it cool.
Sprinkle the
raspberries (can be frozen) with sugar, heat on low heat, stirring, until
the sugar dissolves, and strain through a sieve.
Strawberry-Raspberry Cake
Added: 05.02.2013 в 02:27 Views: 44531
Strawberry-Raspberry CakeKlubokhttp://klubok.work/4/138/3885/Klubokhttps://klubok.work/css/image/top-logo-en.png
Products:
cake:
eggs 3
pcs.
sugar 6 tbsp.
butter 150 g
kefir or sour cream 100
g
flour 2 cups
baking powder 1 packet
cream:
cream 350
g
ricotta or any cottage cheese 250 g
powdered sugar 2-3 tbsp.
raspberries 200
g
sugar 2 tbsp.
jelly:
dessert jelly with
strawberry flavor 1 packet (50 g)
gelatin 1 packet (10 g)
boiled water 0.4
l
rum 1 tbsp.
strawberries 250 g
Preparation:
Beat the eggs with
sugar, add soft butter and kefir, continuing to whisk, gradually adding
flour with baking powder.
The dough is like for pancakes.
It will turn into quite thick puree.
Reduce the layers' diameter to 20.5 cm. I covered
it with a suitably sized lid and trimmed the excess with a sharp knife along
the circumference.
For
the cream, whip the cream with powdered sugar, gently fold in the
ricotta.
Line the bottom of the
detachable form with cling film or baking paper (to prevent the jelly from leaking)
In the bottom of the detachable form (without sides), place the first layer exactly in the center, spread 1/3 of the raspberry puree and apply 1/3 of the cream,
cover with the next layer, repeat the process, cover with the third layer and spread only the puree on the third layer.
Carefully place the open sides of the form on the “cake”. In the gap between the cake and the side of the form (do not close!!) place the strawberry halves, tightly next to each other, cut side to the cake (with the tails down).
Only after this do we close the ring with a lock. With a spoon, drizzle jelly around the strawberries.
(first a little, so the bottom layer does not get soggy).
Put it in the refrigerator for a few minutes. Then pour more jelly (almost to the top of the strawberries) and let it set.
Now place the second row of strawberries (tails up) in the gaps between the berries of the lower layer. Pour jelly to the top of the cake. Set aside to set.
The remaining cream is placed in a pastry bag, and with the help of a nozzle, we decorate the top of the cake. In the center, we place strawberries. Refrigerate for 1-2 hours. Before serving, sprinkle the strawberries with powdered sugar.
Category: Cakes
