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Strawberry Cake

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Baking and Desserts | World cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

8

🍽️ Servings

8

Description

Strawberry Cake

Ingredients

  • Wheat Flour - 3 cups
  • Butter - 8.8 oz
  • Activated Baking Soda - 1 teaspoon
  • Strawberry - 17.6 oz
  • 20% Sour Cream - 28.2 oz
  • Sugar - 5.3 oz
  • Agar-Agar - 5 teaspoons
  • Fresh Mint - 1 bunch

Step by Step guide

Step 1

Mix softened butter with sugar and baking soda (dissolved in vinegar or lemon juice), gradually adding flour (about 2.5 cups). The mixture should form a greasy, non-crumbly dough.

Step 2

Divide the dough into two equal parts and spread each part at the bottom of a baking pan (I used a 21 cm diameter pan) and bake 2 layers. Let cool.

Step 3

Place the mint in a food processor and add a little sour cream. Blend thoroughly. Transfer the mint mixture to a blender.

Step 4

Combine the mint mixture in a pot with the remaining sour cream and sugar, then add agar-agar.

Step 5

Over medium heat, stirring constantly, bring the mixture to a boil and let it simmer for 1-2 minutes. Remove from heat and let cool slightly.

Step 6

Wash the strawberries and remove the stems. Lay the berries on a towel and let them dry a bit.

Step 7

Cut a few of the largest berries in half vertically.

Step 8

Wrap the ring of a springform pan with plastic wrap. I used a plastic trivet. Place the first layer at the bottom and arrange the halved strawberries around the edge with the cut side facing out.

Step 9

Whip the slightly cooled (but still warm) cream with a mixer.

Step 10

Spread a few tablespoons of cream over the layer.

Step 11

Place the remaining strawberries on the layer and pour cream over them, reserving 3-4 tablespoons for the top layer. Assemble the cake.

Step 12

Cover with the second layer and press it down well.

Step 13

Spread the remaining cream on top.

Step 14

Refrigerate the cake for about 3 hours.

Step 15

Once the mousse has set, remove the ring. Transfer the Fraisier cake to a serving plate and decorate as desired. I decorated it with grated cocoa and strawberries.

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