Raspberry strawberry cake

8 servings
8 hours


1. Make cake cream first. Get the butter out of the refrigerator - it will need a soft consistency. Mix corn starch and sugar in a small container. Pour part of the milk there and stir well until all the ingredients are completely dissolved. Pour all the remaining milk into the pan, add the vanilla extract and bring almost to the boil (but not boil! ). As soon as bubbles appear on the surface of the milk, pour a mixture of corn starch and sugar into the pan. Simmer the cream, stirring constantly until thickened. Remove the pan from the heat and leave until completely cooled. Pull the cling film onto the surface of the cream so that an unpleasant crust does not form. Beat the butter with a mixer until fluffy. As soon as the cream cools, introduce the whipped oil into it and pour in the icing sugar. Beat the cream to a lush state with a mixer at high speed. Separate the 1/3 part of the cream and add pink food coloring to it.

2. Turn on the oven 175 degrees Celsius. Mix the eggs and icing sugar in the bowl of the mixer and beat at maximum speed for 6-8 minutes until fluffy foam. Add the soft butter, some milk and vanilla extract. Stir all the ingredients again with a mixer. Sieve the required amount of flour into a separate container. Add baking powder and mix. In small batches, introduce the flour with baking powder into the liquid mass and mix a slightly thin dough. Divide the resulting dough into 3 equal parts, in two of which add a little red and pink dye. Lay the bottom of a round baking dish with a diameter of 18-20 cm with baking paper and pour one batch of dough there. Thus bake 3 cakes, each of which is baked for about half an hour.

3. Assemble and decorate the cake. Place each cake alternately and lubricate with cream, alternating different colors. Grease the lowest red bark with white cream, then grease the pink bark with pink cream. Spread the uppermost cake without dyes with white cream and a little cream grease the sides of the cake. Flatten the cream with a shoulder blade. Transfer the remaining cream to a pastry syringe and decorate the top of the cake with droplets of various colors. Rinse strawberries and raspberries and dry, remove green cuttings. Garnish the top cake cake with berries, arranging them in a chaotic order. The bottom of the cake can be sprinkled with red sponge residue. Cool the cake for 5-6 hours before serving. Enjoy your meal!