How to cook a delicious cake with strawberries




  • 1 egg

  • 55 g of sugar

  • 40 g flour

  • 10 g butter

  • 20 ml of milk

  • 10 g of honey

For the vanilla mousse:

  • 180 + 220 ml cream 35% fat content

  • 170 ml of milk

  • 50 g sugar

  • 100 g of egg yolks

  • vanilla essence

  • 7 g gelatin


For the jelly:

  • 200 g strawberry puree

  • 3-4 strawberries

  • 5 g gelatin

  • 45 g sugar

  • 2-3 sprigs of Basil

For the strawberry cream:

  • 200 g strawberry puree

  • 4 egg yolks

  • 50 g sugar

  • 5 g gelatin

  • 60 g butter


For decoration:

  • chocolate velvet, strawberry, white chocolate


Step-by-step recipe

Step 1. Biscuit mix the egg with sugar until fluffy, 7-10 minutes In a few receptions add flour, vimosewa shovel. Milk, butter and honey warm, in three steps, enter into the dough vimosewa shovel. Put the dough in shape with a diameter of 22 cm and bake at 180 °C for 10-12 min, Remove the cake from the mold, cool on rack, cut edge under the base for the cake diameter 20 cm


Step 2. For jelly soak gelatin in cold water. Strawberry puree with sugar and bring to a boil, add the Basil leaves. Remove from heat, add the squeezed out gelatine, whisk immersion blender until smooth, cool slightly. Strawberries cut into cubes with a side of 5 mm.


Step 3. In a silicone form or a pastry ring with a diameter of 18 cm and pour the strawberries on top evenly pour the jelly, refrigerate until firm.


Step 4. For the strawberry filling: soak gelatin in cold water. Egg and yolks mix with sugar and gently add in boil the strawberry puree. Boil down the strawberry mixture until thickening (85 °C). Remove from heat and add the squeezed out gelatine. Stir until it is completely dissolved. Cool to 40 °C, and then enter the butter in small portions and whisk immersion blender until smooth. Put the cream in the form of a frozen strawberry jelly and freeze.


Step 5. For the vanilla mousse soak the gelatine in cold water. Yolks mix with sugar. Milk 180 ml cream bring to a boil, remove from heat and pour in a thin stream into the yolk mixture. Put the entire mixture on the fire and while stirring bring to light thickens (85 °C). Remove from heat, add the squeezed out gelatine, strain and add vanilla essence to taste. Let cool to room temperature. Then gently add the whipped cream (220 ml).

Step 6. Going this cake "upside down": the bottom ring of cake diameter of 20 cm cling film inside lay a special border tape. Pour in the form of a 2/3 vanilla mousse, let it harden in the freezer for 7-10 min. Put on mousse frozen disk of strawberry cream and jelly so that the jelly layer on top, slightly push it in, scrolling through. From pastry bag, fill with vanilla mousse side clearances and put a thin layer of mousse on a strawberry jelly. Place in a baking biscuit, slightly sinking it. Put cake on for 6-7 hours in the freezer, then remove from the mold, remove the tape. If desired, cover the cake with chocolate velour, garnish with strawberries and chocolate.

Author: Tatiana Shupletsova


Cook with love !

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P. S. And remember, only by changing their consumption — together we change the world! ©



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