Strawberry-Raspberry Cake
Baking and Desserts | European cuisine
⏳ Time
1 hour + 2 hours
🥕 Ingredients
14
🍽️ Servings
6
Description
Strawberry-Raspberry Cake
Ingredients
- Sugar - 2 tablespoons
- Farm fresh eggs - 3 pieces
- Butter - 5.3 oz
- Sour Cream - 3.5 oz
- Wheat Flour - 2 cups
- Baking Powder - 1 teaspoon
- 10% cream - 12.3 oz
- Ricotta cheese - 8.8 oz
- Powdered Sugar - 3 tablespoons
- Raspberry leaves - 7.1 oz
- Fruit Jelly - 1.8 oz
- Gelatin - 0.4 oz
- Water - 13 fl oz
- Strawberry - 10.6 oz
Step by Step guide
Step 1
Beat the eggs with sugar, add softened butter and sour cream, continuing to beat, gradually add flour with baking powder.
Step 2
The batter should be like pancake batter. Grease a springform pan (I used a 25 cm one) with butter and sprinkle with flour.
Step 3
You can bake one large sponge cake and then cut it into 3 parts or divide the batter and bake each layer separately at 180°C.
Step 4
Wash the strawberries, dry them, and cut each berry in half lengthwise.
Step 5
Dissolve the gelatin and the packet of strawberry jelly in boiled water. Gradually heat until fully dissolved, then add rum. Let cool.
Step 6
Sprinkle the raspberries (frozen is fine) with sugar, heat over low heat, stirring until the sugar dissolves, then strain through a sieve. This will yield a fairly thick puree.
Step 7
Reduce the diameter of the layers to 20.5 cm. I covered it with a suitably sized lid and trimmed the excess with a sharp knife around the edge.
Step 8
For the cream, whip the cream with powdered sugar, then gently fold in the ricotta.
Step 9
Line the bottom of the springform pan with plastic wrap or baking paper (to prevent the jelly from leaking).
Step 10
Place the first layer in the center of the bottom of the springform pan (without the sides), spread 1/3 of the raspberry puree on it, and apply 1/3 of the cream. Cover with the next layer, repeat the process, and cover with the third layer, spreading only the puree on top.
Step 11
Carefully place the open sides of the springform pan onto the 'cake'. In the gap between the cake and the sides of the pan (do not close it!), place the strawberry halves tightly against each other, cut side facing the cake (tails down). Only after this, close the ring securely.
Step 12
Using a spoon, drizzle the jelly around the strawberries. Start with a little to prevent the bottom layer from getting soggy.
Step 13
Place in the refrigerator for a few minutes. Then pour more jelly (almost to the top of the strawberries) and let it set.
Step 14
Now place a second row of strawberries (tails up) in the gaps between the berries of the bottom layer. Pour jelly to the top of the cake. Set aside to cool.
Step 15
Place the remaining cream in a pastry bag, and use a nozzle to decorate the top of the cake. Place strawberries in the center. Refrigerate for 1-2 hours.
Step 16
Before serving, sprinkle the strawberries with powdered sugar.
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