Strawberry Cake “Angel’s Lips”
by Editorial Staff
This uniquely tender strawberry sponge cake can claim to be the most delicious and simple cake with berries. It’s great that we will be using whipped cream instead of heavy buttercream.
Ingredients
- Fresh strawberries – 800 g
- Cream (more than 30% fat) – 500 ml
- Powdered sugar – 50-70 g (to taste)
- Eggs – 5 pcs.
- Sugar – 120 g (5 tablespoons)
- Flour – 120 g (about 1 cup or 5 tablespoons)
- Vanillin – to taste
- Salt – a pinch
Directions
- Drive all 5 eggs into a beating bowl. It doesn’t have to be small. Do not separate the whites from the yolks. Beat for 4 minutes without stopping.
- Without stopping the mixer, start adding 1/4 spoonful of sugar. Then you can act a little more boldly, add already a whole spoonful. In general, we must beat the eggs with sugar for 10 minutes. At this time, you can already turn on the oven to heat up to 180 degrees. You should not save time and beat for less than 10 minutes – this can ruin the biscuit dough.
- Don’t forget to add a little vanilla and a pinch of salt to the dough.
- Mix the sifted flour into the already beaten mass. With an ordinary spoon or spatula, gradually combine the flour with the egg-sugar blank.
- We pour our dough into a convenient round shape (better quality silicone). We bake the biscuit in a preheated oven for about 40 minutes. Do not open the oven during baking!
- The biscuit is ready. Let it cool down.
- While the biscuit is cooling, whip in the cream. They should be refrigerated. It is also advisable to cool the whisk. Beat first without powder for 1.5 minutes.
- Pour in a little powder, continue beating. We finish the work with a whisk when characteristic peaks appear on the surface of the cream, and the mass becomes thick. You should not get carried away with the process, otherwise, instead of a pleasant fluffy mass, we will get oil and serum.
- Rinse and dry the strawberries well. Cut the strawberries into small slices.
- From the cooled biscuit, manually select the middle so that the sides and bottom remain.
Break the selected biscuit into large crumbs. Divide the crumbs into 2/3 and 1/3 parts. Most of the crumbs will be used to fill the inside of the biscuit. The smaller ones will be used to prepare the “plaster” to level our cake outside. - Mix most of the crumbs with 2/3 of the cream.
- Add strawberries and vanillin there.
- Mix the remaining cream with a smaller part of the crumbs.
- We fill our cake with strawberry-biscuit-cream filling.
- We level the surface of the whole cake using a creamy biscuit “plaster”. It is convenient to do this with a blunt flat knife.
- Cut the strawberries into thin slices. We glue them to the cream on the sides of our super cake.
- We spread washed and dried berries with beautiful tails upstairs. Optionally, you can work with chocolate topping on top of the berries.
- The most delicious strawberry sponge cake is ready!
Let it soak for 8 hours.
Enjoy your meal!
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