Strawberry cream cake with gelatin

Name: Strawberry cream cake with gelatin
Total time: 5 h
Yield: 8
Ingredients: 1 Chicken eggs; 50 g Sugar; 50 g Wheat flour; 2 g Baking powder; 85 g Sugar; 400 ml Cream; 0.5 teaspoon Lemon juice; 10 g Gelatin; 50 g Sugar; 10 g Gelatin; 300 g Strawberry; 150 g Strawberry

Very tender, light and delicious strawberry cake! Many people love sweets, but refuse them, fearing for their figure. However, not all sweets are harmful and high in calories. Sometimes you can afford a piece of cake, especially if it is mousse with berries, for example, strawberry mousse cake. There are several different recipes for making this delicacy. You can use shortbread crumbs as a dough base or bake a sponge cake. Some housewives also make mousse from eggs, while others use gelatin. In any case, you can choose a more interesting recipe for yourself.

60

9950

Emily Gonzalez

Recipe author

Calories

300kcal

Protein

6g

Fat

12g

Carbs

33g

*Nutrition per serving

Ingredients

Servings: 8

1

50g

50g

2g

85g

400ml

0.5teaspoon

10g

50g

10g

300g

150g

Step-by-step preparation

Cooking time: 5 hr

STEP 1
STEP 2
Bake a sponge cake using the dough as a base.
STEP 3
Beat the chicken egg with sugar with a blender or mixer until the mixture has increased in volume and has foam on the surface.
STEP 4
Gently add baking powder and sifted wheat flour. Mix the dough with a spatula until it has the consistency of thick sour cream and without lumps. If desired and to taste, you can make it chocolate with the addition of cocoa; chocolate, cream and strawberries go well together. Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough.
STEP 5
Grease the cake pan with butter (bottom and sides). Pour the biscuit dough into the mold. The shape is approximately 16-18 centimeters in diameter. Preheat the oven to 180 degrees. Bake the sponge cake for about 25 minutes, but you need to focus on the operation of your oven, the size of the mold and the amount of ingredients. You need to check the readiness of the biscuit with a wooden toothpick; it should come out dry.
STEP 6
Remove the finished cake from the pan onto a wire rack and let it cool.
STEP 7
Proceed to preparing the creamy layer. Place the swollen gelatin on the fire, heat it over medium heat, stirring constantly until it completely dissolves, but do not bring the mixture to a boil. Turn off the heat and let the gelatin cool.
STEP 8
Pour the cream into a bowl or blender, add sugar, lemon juice and beat with a blender or mixer until a homogeneous mixture is obtained. Pour in half the jelly mixture. Beat the mixture again with a blender.
STEP 9
Prepare strawberry jelly. You can use fresh or frozen strawberries after defrosting them first. Wash the strawberries and puree them in a blender. Add sugar to the strawberry puree and pour in the remaining gelatin. Beat again with a blender.
STEP 10
Place the biscuit in a springform pan or a larger deep cup than the sponge cake, lined with cling film or a bag; it should be in the center of the pan; the distance from the walls of the pan to the edges should be the same on all sides.
STEP 11
Pour the cream mixture over it. Place in the refrigerator for 2 hours to set.
STEP 12
Remove the cake pan from the refrigerator and fill it with strawberry jelly.
STEP 13
Let the jelly harden in the refrigerator.
STEP 14
The top of the cake can be decorated with melted white chocolate or fresh strawberries cut into halves. Let the cake sit in the refrigerator for a little longer and serve.
STEP 15
Enjoy your tea!