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#Cake #Strawberry #Baking #Recipes
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🔹Ingredients 🔹
Dough:
✔Wheat flour – 300 g.
✔Butter or margarine – 150g.
✔Egg - 1 pc.
✔Sugar – 40g
✔ Strawberry or vanilla essence
✔Salt – 1/3 tsp.
✔Baking powder – 7g (1 tsp).
✔Cold water - 20-40ml
Cream layer:
✔Cream (I used 35%) – 400g.
✔Milk – 100g
✔Sugar – 120g or to taste.
✔Egg - 1 pc.
✔Starch (I used corn) – 25g.
✔ Strawberry or vanilla essence
Strawberry layer:
✔Strawberries – 300g
✔Sugar – 100g or to taste.
✔Starch (I used corn) – 25g.
✔Water for diluting starch - 30-40ml
👉I have a baking dish with a diameter of 20 cm
🕒 Bake at 180°C for an average of 35 minutes. The exact baking time depends on the equipment of your oven.
❗Notes❗
✅This cake should be made in a pan with high sides and the dough should extend to the very edge of the rim, leaving room for the top strawberry filling. The proportions are calculated for a shape with a diameter of 20-23 cm.
✅Pour water into the dough little by little, depending on the quality of flour, oil, water, you may need a little more or a little less. The dough should stick together well into a ball, but you don't need to knead it for long.
✅You can use 20% cream, then you should also use 5 g more starch, because the less fat in the cream, the more liquid it is.
✅The amount of sugar can be adjusted according to your taste.
✅I use strawberry essence as a flavoring, but that's not necessary at all, you can also use vanilla sugar or another flavoring instead.
✅The pudding doesn't need to be cooled, I pour it hot into the dough. When baked it becomes even thicker and more stable.
✅I start making the strawberry filling as soon as I put the cake in the oven. It should cool to room temperature.
✅Before pouring the strawberry layer, the finished cake must also be cooled.
✅After pouring the strawberry layer, we recommend placing the cake in the refrigerator for a few hours to stabilize completely. But even if you don't remove it, the creamy layer remains stable.
✅The cake tastes very delicate and if you like creamy textures, you will definitely be delighted with this dessert.
💖All the best, good luck in the kitchen and enjoy your meal! 💖
📢ATTENTION❗All my videos contain SUBTITLES. Turn on the translation into your language!
👉 On your mobile device, click “CC” at the top right of the video. On your computer, click Video Settings ⚙️ and enable translation.
Subtitles were created using Google Translate and may contain errors. If you don't understand something, write to me and I'll explain everything to you.
💖 I'll be really happy 😊 if you watch the video to the end, like 👍 and subscribe to my channel! 🙏🏻Thank you! 💖
🔹Ingredients 🔹
Dough:
✔Wheat flour – 300 g.
✔Butter or margarine – 150g.
✔Egg - 1 pc.
✔Sugar – 40g
✔ Strawberry or vanilla essence
✔Salt – 1/3 tsp.
✔Baking powder – 7g (1 tsp).
✔Cold water - 20-40ml
Cream layer:
✔Cream (I used 35%) – 400g.
✔Milk – 100g
✔Sugar – 120g or to taste.
✔Egg - 1 pc.
✔Starch (I used corn) – 25g.
✔ Strawberry or vanilla essence
Strawberry layer:
✔Strawberries – 300g
✔Sugar – 100g or to taste.
✔Starch (I used corn) – 25g.
✔Water for diluting starch - 30-40ml
👉I have a baking dish with a diameter of 20 cm
🕒 Bake at 180°C for an average of 35 minutes. The exact baking time depends on the equipment of your oven.
❗Notes❗
✅This cake should be made in a pan with high sides and the dough should extend to the very edge of the rim, leaving room for the top strawberry filling. The proportions are calculated for a shape with a diameter of 20-23 cm.
✅Pour water into the dough little by little, depending on the quality of flour, oil, water, you may need a little more or a little less. The dough should stick together well into a ball, but you don't need to knead it for long.
✅You can use 20% cream, then you should also use 5 g more starch, because the less fat in the cream, the more liquid it is.
✅The amount of sugar can be adjusted according to your taste.
✅I use strawberry essence as a flavoring, but that's not necessary at all, you can also use vanilla sugar or another flavoring instead.
✅The pudding doesn't need to be cooled, I pour it hot into the dough. When baked it becomes even thicker and more stable.
✅I start making the strawberry filling as soon as I put the cake in the oven. It should cool to room temperature.
✅Before pouring the strawberry layer, the finished cake must also be cooled.
✅After pouring the strawberry layer, we recommend placing the cake in the refrigerator for a few hours to stabilize completely. But even if you don't remove it, the creamy layer remains stable.
✅The cake tastes very delicate and if you like creamy textures, you will definitely be delighted with this dessert.
💖All the best, good luck in the kitchen and enjoy your meal! 💖
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