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Strawberry cake

Mis à jour : 6 sept. 2020





Looking for a delicious cake to share ? Why don't you try this exquisite strawberry cake !

Made with some fresh strawberries, this cake is ideal for birthdays, receptions and really any other event. Although this strawberry cake has a few ingredients, it is so worth the effort.

It's made with a moist sponge as well as a creamy vanilla custard. The whole thing is elevated with fresh strawberry pieces.

So mouthwatering right ?


Ingredients

The Sponge

  • 125 g all purpose flour(1 cup)

  • 125 g sugar (1 cup)

  • 4 eggs 

The Custard

  • 500 g whole fat milk (2 2/3 cups)

  • 5 egg yolks 

  • 70 g sugar (1/2 cup)

  • 50 g cornstarch (1/3 cup)

  • 350 g butter (1 3/4 cups)

  • 1 tsp vanilla extract

Italian Meringue 

  • 75 g eggs whites (2/3 cups)

  • 200 g sugar (1 2/3 cups)

  • 50 g water (1/3 cup)


  • Chopped strawberries

How To

The Sponge

  • Mix the eggs and sugar until you get a ribbon effect.

  • Add the flour and fold that into the batter.

  • Pour into a mould and bake for 20 min at 180 ° C.

  • Let cool and slice into two layers.

The Custard

  • Bring the milk into a simmer.In the meantime, whisk the eggs, sugar and cornstarch.

  • Add a third of the milk to the egg mixture.Add the mixture to the remaining milk in the pot and bring to a boil.

  • Leave on the fire for an additional minute.

  • Spread over a silicon sheet an cool for 30 minutes.

  • When the custard has cooled, whisk that with the soft butter and put in piping bag.

Italian meringue

  • Mix sugar and water and bring to a boil until the temperature reaches 108 ° C.

  • In the meantime, whip the egg whites, using an electric mixer. Pour the hot syrup (sugar and water) over the whipped egg whites making sure it is poured on the side of the bowl.

  • Turn the mixer at low speed until the syrup is completely incorporated.

  • Then whip at high speed until the meringue has cooled.

Assembly

  • In a cake ring place a first layer of sponge. Cover the mould with an acetate strip.

  • Apply some strawberry juice on the sponge. Put chopped strawberries on the cake sides.

  • Apply a layer of the custard and cover that with strawberries.

  • Put the second layer of the sponge and cover with juice.

  • Apply the last layer of custard and refrigerate for at least 4 hours.

  • Decorate with meringue and strawberries.


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