mercoledì 29 aprile 2015

Strawberry mood - hit of the season. Cooking strawberry cake for our beloved ones!

Soft as a cloud, a cake, even after 5 days (unless you are so courageous or lock your fridge). Strawberry sauce, strawberry disc in the center of the cake and strawberry decoration!

Ingredients (springform cake pan - diameter 26 cm):
Sponge cake
6 eggs.
120 g of sugar.
120 g of flour.
5 of cream of tartar (or a teaspoon of lemon juice).

Cream to choose either -
Lemon custard:
3 yolks.
3 tbsp of flour.
3 tbsp of sugar.
1/2 liter of milk 3,2% fat.
zest of 3 lemons.
Boil the milk with lemon zest. Throw away the zest. Mix yolks with sugar until sugar dissolves on the water bath. Add flour, stirring constantly and a tablespoon of milk, stir well, add gradually all milk, cook stirring, bring custard to a boil and simmer it for another 4-5 minutes until smooth and thickened. Cover with a kitchen foil and let cool.
Or chocolate-coconut:
200 g of melted white chocolate.
coconut flour (as much as you like).
200 g whipped cream.
sugar (optional).

Strawberries (900 g.)
Strawberry sauce for impregnation:
300 g. of strawberries.
juice of half a lemon.
7 tablespoons of white wine.
2 sprigs of mint.
5 tbsp of sugar.

Strawberry disk (thickness - 5 mm.)
400 g. of strawberries.
6 tbsp of sugar (adjust to taste).
7 tablespoons of white wine.
juice of half a lemon.
pectin for 500 g. of fruit mass.

200 g. of strawberries - for decoration.
Whipped cream (250 g) with sugar to taste to decorate the top - if desired.
Preparation:
Sponge cake
Yolks with sugar beat with a mixer at least 10 minutes until white . Add the flour and whisk until smooth. (Wash and dry mixer beaters) Further, in a clean, dry bowl, beat whites with a pinch of salt, add cream of tartar and beat until strong peaks (it takes about 4 minutes). Using a wooden spatula add  a 1/4 of whites and to yolks, mix with a circular motion from the bottom up counterclockwise, add the remaining whites and mix quickly until smooth. Bake for 45 minutes in a preheated oven at 180 degrees. Try with a skewer if ready. Let rest for 10-15 hours.

Strawberry sauce for impregnation
Mint and strawberries grind into a puree in a blender. Pour into a saucepan add the lemon juice, wine, sugar, bring everything to a boil and boil for 2-3 minutes.

Strawberry disk
Strawberries grind into a puree. Pour into a pan, add sugar, pectin, wine, lemon juice, stir well. Bring to a boil + 3 more minutes. Then cover the bottom and the sides of springform cake pan with kitchen foil, pour strawberries and send into the freezer for 5-10 minutes. The disc is ready.

Assembling the cake
Cut the cake into two equal parts with a knife or a special thread. Impregnate the first part with a strawberry sauce, spread a custard, cover with a strawberry disk, put on top a second part of the sponge cake, impregnate it with the rest of the strawberry sauce, spread a custard or whipped creams and decorate with strawberries. Let rest in the refrigerator for 5-6 hours.
Buon appetito!