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Fresier's strawberry cake
8 servings2 hours 30 min
Wheat flour - 100 g, Sugar - 100 g, Water - 1 table, Almonds - 40 g, Eggs - 2 pcs., Baking powder - 0.2 tea liters, Liquor - 80 ml, Strawberry - 300 g, Sugar - 80 gr, Liqueur - 30 ml, Cream - 300 gr, Milk - 100 gr, Gelatin - 10 gr, Egg yolks - 2 pcs., Vanilla sugar - 1 table, Strawberry - 40 gr, White chocolate - 120 gr
Dough. 
Mix the flour, ground almonds and baking powder. 
Beat the eggs with hot water, pouring sugar, until thick. 
Add the flour mixture to the dough. Gently mix so that the dough does not settle. 
Pour the dough into the mould (⍉ 18-20 cm). It is better to cover the bottom of the form with parchment. 
Bake the cake for 20-25 minutes at 180 ° C. 
Cut the biscuit into two cakes. 
Soak the corgis in strawberry liqueur. 
Cream. 
Pour gelatin with liqueur. 
Boil milk. 
Rub the yolks with sugar. 
Pour the yolks with milk, mix. 
Pour the mass into a saute pan. 
Cook, stirring, on low heat until thickened. 
Add vanillin at the end. Cool the cream. 
Dissolve gelatin in a water bath. 
Beat the cream until thick. 
Mix the cream with the cream. 
Pour gelatin into a thin stream. Mix. 
Filling. 
Wash strawberries and cut them in half. 
6. Put the bark in a cooking ring. Place halves of strawberry berries along the sides. 
Pour part of the cream. 
Put whole strawberry berries in the center. 
Pour the remaining cream. 
Cover the top with a second bark. 
Fill. 
Melt the chocolate. 
Puree strawberries and wipe through a sieve. 
Mix melted chocolate with berry puree. 
Pour chocolate over the top bark. 
Put the cake in the fridge overnight. 