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Sponge cake with strawberries

0
1525
Kitchen European
Calorie content 297.2 kcal
Portions 5 port.
Cooking time 75 minutes
Proteins * 7.7 g
Fats * 21.4 g
Carbohydrates* 31.2 g
* per 100 gr. product
Sponge cake with strawberries
Content

Strawberry cakes are always wildly popular. And this is not surprising: such desserts always turn out to be very tasty and beautiful. So for those who want to please their family with an amazingly tender and airy dessert, you simply cannot ignore this recipe for a biscuit cake with strawberries.

Ingredients

Cooking process

step 1 out of 16
Beat eggs with a mixer with 1 tbsp. sugar.
step 2 out of 16
Bubbles should form in the egg-sugar mass.
step 3 out of 16
Gradually add flour to the mass, stirring the dough constantly.
step 4 out of 16
The consistency of the mass should resemble thick sour cream.
step 5 out of 16
Pour the dough into a parchment-lined baking dish. Bake at 180 degrees for 25 minutes. Check readiness with a toothpick.
step 6 out of 16
Cut the resulting biscuit cake into 3 equal parts.
step 7 out of 16
Wash the strawberries, chop in a blender.
step 8 out of 16
In a separate container, mix cream cheese with 1 tbsp. Sahara.
step 9 out of 16
Beat the mass with a mixer until fluffy.
step 10 out of 16
Put the first cake on a platter, coat with chopped strawberries. Smear the second cake with the creamy filling.
step 11 out of 16
Place the second cake layer on top of the first with the creamy mass facing down.
step 12 out of 16
Put the second part of the strawberry filling on the second cake from above.
step 13 out of 16
Smear the last third cake with a creamy mass.
step 14 out of 16
Place it on the second crust with cream cheese down.
step 15 out of 16
Smear the whole cake with the remaining creamy mass.
step 16 out of 16
Garnish as desired with strawberry slices and chocolate topping. Put the biscuit cake with strawberries for soaking in the refrigerator for several hours. Bon Appetit!

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