Last weekend was my birthday and I decided to make a cake with strawberries. As I already wrote one, my mom was always playing this cake for my birthday, but since I was plain cake with fruit and patišpanom was too boring, I decided that on his own ukomplikujem thing.
recipe for the crust I took the cake Marine, it is a middle crust with almonds, which I really liked when I first created this cake. English cream I borrowed the recipe for tiramisu fruit, with which I have adapted cake. To avoid jumping from side to side, will write a prescription both here and explain what I changed.
- 8 egg whites 8 tablespoons sugar
- 220 g blanched almonds ground
- 4 tablespoons of pudding
- 1 l whole milk
- 6 tablespoons of sugar
- bar
- vanilla 220 g butter
- 700 g strawberries
- marzipan and food colors to decorate
- 600 ml cream
- 2 sachets vanilla sugar
I used a cake mold diameter of 28 cm. Due to the size of the vessel, I increased the amount of eggs in the bark from seven to eight. I firmly umutila egg whites with sugar and eventually hand interfered ground almonds. Crust is baked for 20 minutes at 180 degrees, ie. until lightly darkened. Since it has no flour or baking powder, reckon that it will not be particularly thick. I am still cut it in half, but can be left and forehead, so that through it consensuses strawberries, yellow, cream, and finally whipped cream (this is certainly a less risky venture, but with a crust does not look like much on the right cake).
Even while the crust bakes, you can start with the cream. There are things became more complicated than I had hoped. Cream I made literally as in the recipe for a fruit tiramisu, but I've increased the number of eggs and sugar content. I cut off the crust in half and smeared the mashed strawberries. It turns out that this is not a great idea, because the crust is already quite wet enough, and strawberries to suspend the filling into it to be absorbed, so the cake turned out a little, uh, unstable. Phil was too rare. Therefore I suggest that the roll out of the equation or strained strawberries, or belnaca the filling. Egg whites are filling vazdušastijim, but if it makes sense when making tiramisu with light biscotti without upper crust, when making a layered cake, simply, it is desirable that the filling is more compact. Simply, sačujvajte egg whites for another recipe and just make the filling of egg yolks, sugar and density. Please take a glass of milk, a liter, and the rest of the mix with vanilla seeds you scratching with a knife from inside the bar and put to boil. Egg yolks, cornstarch, sugar and a glass of cold milk, beat mixer, and pour the boiling milk and cook over medium heat until thick. Butter mix when a little cool down and let it hardens in the fridge, at least two hours.
Ah, yes, and vanilla! The filling I made chipped seed round bars vanilla. I have to admit that I thought to make filling again, when I saw that it was not very well squeezed, but with the natural vanilla flavor he was so generous that I had to take it (the second rod I had). I thought that the flavor will be significantly stronger than that of the vanilla sugar, but it turned out that it is not. Although the recipe for fruit tiramisu required to put only half a bar, feel free to put its head.
to position: lower crust, strawberries, half English cream, upper crust, the other half cream, whipped cream. As far as decorations, I bought one pack of raw marzipan mass, so I'm two-thirds painted in red and one in green and made a strawberry. This was not a random choice, marzipan goes well with the skin of almonds. However, if you hate to deal with that, simply peel garnish with fresh strawberries.
Happy Birthday May's own children!
A festive strawberry cake I adapted from two recipes inherited from my grandmother. The pastry is taken from Mara's Torte and the cream is a somewhat heavier version of the crème anglaise from the Fruit Tiramisu . The cake is dedicated to everyone celebrating their birthdays in May, like myself, and to everyone smart enough to realise that strawberries are the loveliest, tastiest, sexiest fruit in the world.
I used the 28-cm diameter cake mold.
Pastry:
- 8 egg-whites
- 8 Tbsp sugar
- 220 g bleached ground almonds
- 1 vanilla pod
- 1 l whole milk
- 5 egg-yolks
- 5 Tbsp sugar
- 4 Tbsp corn starch
- 220 g butter
- 700 g fresh strawberries
- 600 ml whipping cream
- 2 sachets vanilla sugar
- marzipan and food colours for decoration
Pre-heat the oven to 180 degrees C. Line the bottom of your cake mold with greaseproof paper. Beat the egg-whites stiff while gradually adding sugar. Fold in the almonds and bake for 20 minutes, until golden.
Take a cup from the prepared amount of milk while still cold. Cut the vanilla pod and scratch out the seed, adding it to the remaining milk. Put the vanilla milk to boil and in a separate bowl, mix the egg yolks, sugar, corn starch and the one cup of milk. Add it to the boiling milk and stir until thickened. Leave to cool off and mix in the butter. Leave in fridge for at least two hours before layering the cake.
Cut your pastry in half, whip the cream with vanilla sugar and layer as follows: first pastry sheet, strawberries (with the bottoms cut off so they don't roll off), half of the vanilla cream, second pastry layer, the other half of the vanilla cream, whipped cream. Decorate with marzipan strawberries, or fresh ones (there will be some left). Happy May birthday!
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