Strawberry stuffed biscuit cake

12 servings
1 hour

How do I make a strawberry-filled biscuit cake? To make the vanilla cake sponge, combine the eggs with the sugar and whisk at maximum mixer power for 2-5 minutes. During this time, the eggs will turn into a lush, airy mass and become white. Then gradually add the sifted flour with soda and vanillin. Gently intervene with a hand whisk.

Pour the finished dough into a baking tin (20-22cm) and place in the oven, warmed to 180 degrees, for 50-60 minutes. Check the readiness of the biscuit with a wooden skewer. For the first 20-30 minutes, do not open the oven, otherwise the biscuit can settle).

Remove the finished biscuit from the mold and cool. Then wrap in cling film and put in the fridge for a few hours to keep the biscuit lying down. After that, cut it into 4 cakes. Soak them in sugar syrup.

At this stage, you can put just chopped strawberries in the cake. But I approach it differently. I make strawberry filling. In this case, the filling becomes thermally processed, which extends the shelf life of the finished cake (this is especially true in the summer). To prepare the filling, cut the strawberries into pieces.

Add the sugar and starch to it and mix well. Place on heat and bring to a boil with constant stirring. Cool the finished strawberry filling. If you use frozen strawberries, then defrost it a little. Do not drain juice.

To make the cream, combine the fatty cream (with a fat content of 33% or more) with the icing sugar and whisk to a lush stable cream. Then stir cream curd cheese into the cream.

Put the cream on the biscuit bark, then distribute the strawberry filling, not reaching the edges of 2-3 cm. Thus layer all the bark.

Assemble the cake completely and line the top and sides with a pastry spatula. Decorate the cake to mark your celebration. Refrigerate the finished cake for a few hours to freeze and soak well. Have a nice tea party!