Strawberry cake

Strawberry cake.



For the sponge:

● 2 eggs (preferably take bigger),
● 100g of the cappuccino (may be replaced with a mixture of cocoa and sugar),
● 80g of sifted flour,
● 1 tsp. baking powder.

For the curd layer:

● 500grams of cottage cheese,
● 200g sour cream,
● 150g strawberries,
● Article 0.5. Sahara,
● 1.5 tbsp. gelatin.

For the glaze:

● 100g of dark chocolate,
● 50ml cream.

For the decoration:

● Where a larger 300 g strawberries,
● Mint leaves.


We begin, of course, with gelatin — fill it with a glass of cold boiled water and set aside aside.

We must now take biscuit — whisk eggs, combine them with a mixture of flour, baking powder and cappuccino. Cook, incredibly fragrant mass lay out the form and bake until done. I have a cake baked for 20 minutes at 190 degrees.

Then it must be extracted from the mold and cool.

While the cake is baked, it’s time to pay attention to the curd layer. To do this, we arm blender and turn into a homogeneous mass of cheese, sour cream and sugar.

To send a creamy curd diced strawberries and loose in a water bath gelatin. Thoroughly mix all.

By this time the cake has cooled down sufficiently. We will return it in the form of a split and take up a roll of parchment paper. Our problem — the entire circumference of the form separated by parchment cake from the mold walls.

Now pending for registration of strawberries we cut in half lengthwise and plump set to the wall of the mold halves in a circle. In the photo, I think everything is quite clear.

Now gently sponge cake spread cottage cheese (not to damage the strawberry) and level. Immediately — in the refrigerator.

Within 15 minutes cheesecake layer began to freeze, and I immediately decided to decorate it cooked in melted chocolate and cream frosting.

2 hours later, when the dessert harden completely, it is necessary to remove the walls of the mold and decorate a cake remnants of strawberries and mint leaves.

Bon Appetit!


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