I wanted to make a cake, because I haven't made it in a long time. To be with a light and fragrant cream, light and fluffy. And with a little chocolate! :)) In the end I opted for the mini version because I wanted to test my new purchase from pentrucopt.ro and because I had to somehow reconcile all the tastes of the family.
- For the countertop:
- 5 eggs
- 5 tablespoons sugar
- 3 tablespoons oil
- 5 tablespoons flour
- 1 teaspoon baking powder
- vanilla essence
- For cream cheese:
- 300 g Almette cream cheese
- 3 tablespoons powdered sugar
- 50 g butter
- 1 vanilla sugar
- For the strawberry jam:
- 250 g strawberries
- 2-3 tablespoons sugar (according to taste and depending on how sweet the strawberries are)
- 1 piece of about 3 cm fresh ginger
- For decoration:
- 150 g dark chocolate
- 50 g butter
- 50 ml liquid cream
- polka dot foil (used in packaging)
- 200 ml liquid cream
- 1 whipped cream hardener
- 1 vanilla sugar
- berries (red currants and blueberries)
Preparation Cakes with cream cheese:
We will start preparing this cake with strawberry jam , because it takes longer.
Strain the strawberries and put them in a pan together with the sugar. Boil over low heat, stirring periodically, until the jam decreases and reaches the desired consistency. Test on a cold plate how thick the jam will be after it cools. Leave to cool.
We put the ginger on the grater with small eyes, put it in a piece of gauze and drain it well of the juice. Put the juice over the jam and mix well.
If you don't mind the ginger strips, you can put it on completely.
Whisk the egg whites with a pinch of salt. Add the sugar and mix until you get a thick and shiny foam. Rub the yolks with oil and vanilla essence over the egg whites and mix lightly. At the end, incorporate the flour mixed with baking powder, mixing lightly with a spatula, with movements from bottom to top.
Pour the composition into the large tray on the stove (the one with the standard equipment) lined with baking paper and bake on medium heat for about 20-25 minutes. Remove the top on a grill (including baking paper) and leave to cool.
If you choose to make a cake and not cakes, bake the composition in a tray 24-26 cm in diameter.
We put the Almette cheese cream in a bowl. Put the sugar and vanilla sugar, soft butter at room temperature and mix everything until you get a homogeneous cream.
From the cooled countertop we cut circles the size of the ring for decoration. Put in a ring in a circle, grease with jam, a layer of cream and cover with another circle.
For visual effects 😀 you can also grease the second countertop circle with strawberry jam
Melt the chocolate on a steam bath with butter and liquid cream. Homogenize and leave to cool.
On the foil strip for packaging, cut to the size of the cake, pour the chocolate and level very well with a spatula. Put for 1-2 minutes in the freezer, so that it does not flow, then put it around the cake. Let it cool again, until the chocolate hardens very well, then carefully peel off the strip of cellophane.
Garnish with whipped cream and berries.