Ingredients:
Sponge cake
6 eggs (size M)
150 g granulated sugar
160 g flour
40 g melted butter
Strawberry cream
3 sheets red gelatin
3 sheets of white gelatine
500 g strawberries
100 g icing sugar
2 tablespoons lemon juice
500 g cream
Decoration
50 g toasted sliced
Almonds
also
Butter for greasing
Method:
1. Preheat the oven to 180 ° F. Top and bottom heat. The dish with butter, with the bottom springform baking paper, lay a strip of baking paper to fit the Edge cut and interpretation of this order.
2. Eggs and sugar in a bowl over a water bath a hand mixer until creamy, then cold. beat Sift flour and gently with a spatula. Fold Finally, the melted butter while stirring.
3. The Biscuit mixture into the prepared pan, smooth it out and in a preheated oven on the grate on the middle shelf about 25 minutes.
4. Soak gelatin in cold water. Wash strawberries and 6 beautiful set aside for decoration. Of the remaining strawberries Weighing 300 g, cleaning, and with a small cut Blender puree. The fruit puree through a sieve into a large Delete bowl, mix with powdered sugar and lemon juice. Season
5. The cake on a rack are about to leave from the Release form, overthrow, remove the baking paper and completely let cool. Then halve the ground level. A base for strawberry cream with the springform rim or Fold a cake ring, the others freeze.
6. Whip the cream with a hand mixer. Expressed Gelatin with a little strawberry puree in a small saucepan, dissolve in it and give the remaining puree.
7. A maximum of one Third of the whipped cream with a whisk rapidly Stir and toss the rest. The strawberry cream quickly, fill with smooth and set at least 2 hours.
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| Beer Strawberry cream cake |
