Strawberry Kiss Cake

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   Products for making cakes. The flour must be sifted. The cakes can be baked in advance, 1-2 days before the celebration. When they sit, they become even better. Some housewives advise keeping sponge cakes in the refrigerator for a couple of days, claiming that then they lose their specific egg smell, which not everyone likes. You can try it.

2. STEP 2

   

   We separate the whites from the yolks very carefully so that the yolk does not get into the whites (otherwise the whites will not beat). Cool the whites thoroughly (or just take the eggs straight from the refrigerator, then the whites do not need to be cooled).

3. STEP 3

   

   Lightly beat the whites, then gradually add sugar.

4. STEP 4

   

   Beat the whites until stiff peaks form. Without ceasing to beat, add the yolks one at a time.

5. STEP 5

   

   Add sifted flour.

6. STEP 6

   

   Using a spoon or spatula, mix the dough gently from top to bottom.

7. STEP 7

   

   Before putting the dough into the pan, I cut out a circle of parchment paper with a diameter the size of the bottom of the pan, placed it on the bottom and greased it with vegetable oil. Place 1/3 of the finished dough into the mold. Preheat the oven to 175 degrees.

8. STEP 8

   

   Add poppy seeds to the remaining 2/3 of the dough and mix.

9. STEP 9

   

   In the molds where the cakes with poppy seeds will be baked, place parchment mugs on the bottom and grease them with butter. Place the cakes in the oven. In total we bake 3 cakes - 2 poppy seeds and 1 white. I poured all the poppy seed dough into one mold, and then cut the finished cooled cake into two. Bake the cakes at 175 degrees for 15-20 minutes until lightly browned. To ensure that the dough rises well, do not open the oven at all and do not make any noise in the kitchen.

10. STEP 10

    

    Cool the finished cakes in the molds. Then carefully take it out. We remove the parchment from them.

11. STEP 11

    

    Products for making jelly. Strawberries can be taken either fresh or frozen.

12. STEP 12

    

    Grind the strawberries with sugar (I pureed them in a blender until smooth).

13. STEP 13

    

    We dilute gelatin in a small amount of water. Pour the strawberry puree from the blender bowl into another container, add gelatin that has been completely dissolved in water, strained through a strainer, and mix thoroughly and quickly until smooth.

14. STEP 14

    

    In the molds in which the cakes were baked, place 2 equal-volume portions of jelly, having previously lined the bottom of the molds with film. We put these forms in the refrigerator. The jelly hardens very quickly. This way you get two layers of jelly for the future cake.

15. STEP 15

    

    Products for cream. Take the butter out of the refrigerator in advance so that it becomes soft. Sift flour and starch. You can also sift powdered sugar.

16. STEP 16

    

    Combine the yolks and powdered sugar, add flour and starch, mix.

17. STEP 17

    

    Boil milk with vanilla.

18. STEP 18

    

    Combine hot milk with egg-flour mixture. Stir quickly and thoroughly so that no lumps form. While stirring, heat until it boils.

19. STEP 19

    

    Remove from heat, cool.

20. STEP 20

    

    Beat the softened butter.

21. STEP 21

    

    Add the whipped butter to the cream, beat. Place the cream in the refrigerator for 20 minutes to thicken it.

22. STEP 22

    

    Let's start assembling the cake. Apply cream to the poppy seed cake.

23. STEP 23

    

    Next: jelly - cream.

24. STEP 24

    

    Then: white cake - cream.

25. STEP 25

    

    Again - jelly - cream.

26. STEP 26

    

    Place the last poppy seed cake on top and brush the top and sides of the cake with the rest of the cream.

27. STEP 27

    

    I miscalculated a little and didn’t have enough cream for the top layer, so I melted white chocolate and covered the top of the cake with it. decorate the cake at your own discretion. I used coconut flakes, melted milk chocolate, frozen strawberries. Keep the cake in the refrigerator until serving. This makes it even tastier! Enjoy your coffee and tea!