What else do you cook well? Dessert I ask you J )) I often make a cake or a cake depending on the season and mood. There is also the option when it depends on the event or the appetites J ))) Strawberries are among my favorites. Even in winter they make their place among the sweets. Of course, I use frozen ones.
Today's cake is quite simple, what can give you headaches is the Bavarian cream. Pay attention to the amount of gelatin you use. I got an aerated, frothy cream, which received as much gelatin as needed to stay firm. I didn't want anything that looked like colds … If you like it, you can also try meringue and strawberry cake.
For the countertop:
6 egg whites
6 tablespoons white sugar
3 tablespoons white flour
3 tablespoons almond flour
1 teaspoon baking powder
1 pinch of salt
1 teaspoon grated lemon peel (organic)
3 tablespoons sunflower oil
For strawberry jam (only half is used):
1 kg of strawberries
400 gr sugar
For Bavarian cream:
6 tablespoons sugar
400 ml whipped cream
1 sachet of Finesse vanilla extract from Dr. Oetker
1 sachet of gelatin granules (10 gr)
50 ml of cold water
50 gr chocolate
50 ml whipped cream
Strawberries, biscuits, chocolate bars with mint
Method of preparation
For the countertop: mix the egg whites with the salt powder until they start to foam. Gradually add the sugar and continue mixing until you get a firm meringue. Add the lemon oil and peel and mix on low speed until incorporated. Add white flour, almond flour and baking powder. Mix with a spatula with light movements from bottom to top, to remove as little air from the egg whites. Put the dough in a tray lined with baking paper 22 cm in diameter. Place in a preheated oven at 160 degrees and bake for 30-35 minutes, until the dough is firm and slightly browned on the surface. Allow to cool on a wire rack.
For strawberry jam: peel the fruits of the stalks, cut in half the larger ones. Add the sugar over them and leave for a few hours until it leaves its syrup. Strain the fruit, put the syrup in a saucepan and boil until reduced by half. Add the fruit and boil the jam until it reaches the desired consistency. It must not be very thick, it is just sweet, but not very thin. I forgot to tell you to froth the jam when necessary, but this is already known J ) and to put lemon juice at the end.
Gelatin is hydrated in cold water for 10 minutes. Dissolve on a very low flame or in the microwave. Take half of the still hot jam, put exactly 3 teaspoons of dissolved gelatin over the jam. Stir and allow to cool to room temperature. The rest of the gelatin will be used for the cream.
For the cream: mix the yolks with 3 tablespoons of white sugar until they lighten in color and become creamy. After we have obtained something similar to a cream, we put the bowl on the steam bath and mix with a whisk until the sugar is completely melted and the cream begins to harden. We must no longer feel the taste of raw egg. Cream is mixed with the remaining sugar, but not at all. Until it starts to hold on to the blades, but it still flows.
Now it's time to put the egg cream and vanilla. Continue mixing until you get the desired consistency. At the end, add the rest of the gelatin and mix lightly for the last time. The cake is mounted immediately.
If you baked the top in a form with detachable edges, take the ring from the shape of the cake, if you don't have one, make one of the cardboard paper wrapped in food foil. Place the cooled cake top on a plate and mount the ring. Place the jam on the counter, taking care to distribute it evenly.
There is no need for syrup because the top will absorb from the syrup left by the jam. Put the Bavarian cream, level with a spoon. Refrigerate the cake for 3-4 hours or until the next day.
For decoration use fresh fruits and chocolate.
TIPS: before decorating you must remove the ring. In order for the edges to remain as beautiful as possible, take a hair dryer and walk the warm air around the ring. It will come off easily and without damage.