unrealistically delicious huge STRAWBERRY cake with cream WITHOUT gelatin! The cake melts in your mouth!
the size of the torat without top decor: 30 x 12 cm
link to the video on making a sponge cake for this cake
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INGREDIENTS for a biscuit for a 30 cm mold (as in the video)
(all products are at room temperature)
12 medium-sized eggs
are divided into whites and yolks!
a pinch of salt
24 g vanilla sugar
60 g of corn starch
360 grams of sugar
180 ml of milk
480 g flour
8 g of baking powder
bake at a temperature of 175 degrees Celsius at an average level without convection top-bottom mode for about 50 minutes. Before the dry skewer.
INGREDIENTS for impregnation of cakes:
300 ml of boiled water
INGREDIENTS for the strawberry layer:
650 g of strawberry puree without sugar
50 g lemon juice
150 grams of sugar
50 g of corn starch
100 ml of water
INGREDIENTS for the filling cream
550 ml of chilled cream with a fat content of at least 30%
500 g of chilled mascarpone cheese
300 g of chilled cream cheese
150 g powdered sugar
24 g vanilla sugar
500 g of fresh strawberries for filling
INGREDIENTS for cream for decoration
250 ml of chilled cream with a fat content of at least 30%
250 g of chilled mascarpone cheese
300 g of chilled cream cheese
150 g powdered sugar
16 g vanilla sugar
50 g coconut chips for sprinkling the sides of the cake (optional)
video on the preparation of a shiny glaze to cover berries
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INGREDIENTS for a shiny glaze without gelatin:
210 ml of water bring to a boil
25 grams of sugar
18-20 g of POTATO starch (see for starch quality)
50 ml of water
1 tablespoon of lemon juice
berries for decoration on request
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