Strawberry kiss cake

13 servings
3 hours

Products for cooking cakes. Flour must be sifted. Corgi can be baked in advance, 1-2 days before the celebration. When they lie down, they get even better. Some hostesses advise keeping biscuit cakes in the fridge for a couple of days, claiming that then they lose a specific egg smell that not everyone likes. You can try.

We separate proteins from yolks very carefully so that the yolk does not fall into the protein (otherwise the proteins will not rise). We cool the proteins well (or just take the eggs directly from the refrigerator, then the proteins do not need to be cooled).

Beat the whites slightly, then gradually add sugar.

Beat the proteins to strong peaks. Without stopping to beat, add one yolk at a time.

Add sifted flour.

Using a spoon or spatula, stir the dough gently with top-to-bottom movements.

Before I put the dough in the mold, I cut a circle of parchment paper with a diameter with the bottom of the mold, put it on the bottom and greased it with vegetable oil. We put 1/3 part of the finished dough in the form. Heat the oven to 175 degrees.

Add poppy to the remaining 2/3 parts of the dough, mix.

Put parchment mugs on the bottom in the forms where the poppy cake will be baked, grease with oil. We send the cakes to the oven. In total, we bake 3 cakes - 2 poppies and 1 white. I poured all the poppy dough into one shape, and then I cut the finished cooled cake into two. Bake the cakes at 175 degrees for 15-20 minutes until a slight blush. To make the dough fit well, we do not open the oven at all and do not make noise in the kitchen.

Ready-made corgi cool in Forms. Then we carefully take it out. We remove parchment from them.

Products for cooking jelly. Strawberries can be taken both fresh and frozen.

We rub strawberries with sugar (I punched in a blender to a uniform puree-like state).

Gelatin is diluted in a small amount of water. We pour strawberry puree from the blender bowl into another container, add gelatin completely dissolved in water strained through a strainer, mix thoroughly and quickly until homogeneous.

In the forms in which the cakes were baked, lay out equal in volume 2 portions of jelly, first lined the bottom of the forms with film. We put these molds in the refrigerator. The jelly freezes very quickly. This produces two layers of jelly for the future cake.

Cream products. We take the butter out of the refrigerator in advance so that it becomes soft. Sieve flour and starch. Powdered sugar can also be sifted.

Combine yolks and icing sugar, add flour and starch, mix.

We boil milk with vanillin.

Combine hot milk with egg-flour mixture. Quickly and carefully stir so that no lumps form. Interfering, heat until it boils.

We remove from the fire, cool down.

Beat the softened oil.

Add whipped oil to the cream, beat. We put the cream in the refrigerator for 20 minutes so that it becomes thicker.

We start collecting cake. We apply to poppy cake - cream.

Next: jelly - cream.

Then: White Cake - Cream.

Again - jelly - cream.

Put the last poppy cake on top and grease the top and sides of the cake with the rest of the cream.

I didn't calculate a little and I didn't have enough cream for the top cake, so I melted white chocolate and covered the top of the cake with it. decorating the cake as we see fit. I used coconut chips, melted milk chocolate, frozen strawberries. We keep the cake in the refrigerator until it is served. So it's even tastier! Nice coffee and tea!