strawberry with cheese and cream

strawberry with cheese and cream.
Ingredients for a baking sheet 20*35 cm.
For the biscuit:

  • Eggs – 4, a pinch of salt
  • Sugar – 200 g
  • Milk – 100 ml
  • Sunflower oil – 60 ml
  • Flour – 200 g
  • Corn starch – 30 g
  • Cocoa powder – 40 g
  • Baking powder – 10 g
  • Boiling water – 60 ml
  • For the cream:
  • Sour milk cheese – 500 g
  • Powdered sugar – 200 g
  • Van. sugar – 20 g
  • Sour cream – 130-150 g
  • Lemon juice – 1 tbsp.
  • Gelatin – 15 g + 75 ml of water
  • Cream – 500 ml
  • Additionally:
  • Strawberries – approx. 1 kg
    Let’s prepare a biscuit :
    Add salt to the eggs and start beating. Add sugar in portions and beat until fluffy (until the eggs lighten and increase in volume). Add milk and oil (we also work with a mixer). As soon as the mass has become homogeneous, add sifted flour with baking powder, starch and cocoa. Stir with a spatula. Add boiling water and mix gently again. Pour the dough into a baking sheet lined with parchment. Bake in a preheated oven at 180 degrees approx. 30-35 min.
    Let’s prepare the cream:
    Pour gelatin with water and mix. Add half of the powdered sugar (100 g), sour cream, lemon juice, vanilla sugar and beat with a blender until creamy. Whip the cream with 100 g of powdered sugar to light peaks. Add a couple of spoonfuls of cream cheese to the heated gelatin. Mix and add to the main cheese cream. Add whipped cream and mix until smooth (you can work with a mixer). Wash and clean the strawberries.
    Cut the biscuit in half horizontally. Cut the sides (this will be useful for sprinkling). Put one half in a removable pastry mold. The sides can be lined with acetate film. Spread 1/4 of the cream on the biscuit. We level. Place whole strawberries on top of the cream. Cover with cream. (We leave a little of the cream to cover the top of the cake.) Cover the cream with the second part of the biscuit. We press a little. Spread the remaining cream. We level. We send it to the refrigerator for several hours (preferably overnight). Remove the form and sprinkle with crumbs (which remained on the sides of the dough).
    ~If we don’t have a removable mold, then you can cut the strawberries into cubes and add them to the cream. The taste will be the same, but there will be no such pattern.
    ~You can put the cream in a pastry bag and spread it on the sponge cake and strawberries.

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