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Strawberry cream and strawberry cake
10 servings1 day
1. Dough. Mix the flour with cocoa and baking powder and sieve through a sieve. Add milk and vegetable oil to the dry mixture, mix. Beat the eggs with sugar and vanillin into a lush foam and add parts to the dough. Beat with a mixer until smooth. Pour the dough into the mould (Ø 18-20 cm). Bake for about 40 minutes at 180 ° C. Cool the bark and cut it into 2 bark.
2. Cream. Wash strawberries, remove stalks. Put a third of the berries aside. Put the rest of the strawberries in a saucepan, pour in the water and boil under the lid until soft. Wipe the berries through a sieve. Pour strawberry liqueur into the mash, mix. Beat the chilled cream with icing sugar until thick. Separately, beat the curd cheese until fluffy. Combine the cheese and whipped cream, stir in the strawberry puree and mix until smooth. Cut the remaining berries into small pieces and add to crem.
3. Put the cake in a culinary ring, pour half the cream, put the second cake on top and pour it with the remains of the cream. Level.
4. Put the cake in the freezer for 2 hours.
5. Decoration. Peel the strawberries from the stalks and cut into plates.
6. Garnish the top of the cake with strawberry plates and mint.
Milk - 230 ml, Sugar - 200 g, Wheat flour - 160 gr, Cocoa powder - 100 gr, Vegetable oil - 50 ml, Eggs - 2 pcs., Baking powder - 1 tea liter, Vanillin - 0.5 tea liter, Curd cheese - 300 gr, Strawberry - 250 gr, Cream - 200 ml, Powdered sugar - 80 gr, Water - 30 ml, Liquor - 20 ml, Strawberry - 100 gr, Mint - to taste
