Strawberry wonder cake

Strawberry wonder cake

Do not miss the delicious vitamin-rich strawberry season - and prepare this magnificent wonder-cake! Everyone will be delighted with such a treat! It is not only insanely delicious, but also very beautiful! And indeed, it works wonders: it charges vitamins, pleases the eye, deliciously sates and activates the hormone of joy: it means, prolongs life! So let's deliciously prolong our life - and prepare a festive strawberry cake! Of course, the recipe is not very fast, but the result is worth it!


  • sugar - 100 grams;
  • eggs - 3 pieces;
  • vanilla sugar - 10 grams;
  • potato starch - 25 grams;
  • flour - 50 grams;
  • baking powder - 4-5 grams.

For cream:

  • eggs - 3 pieces;
  • potato starch - 6 tablespoons without a slide (50 grams);
  • sugar - 200 grams;
  • vanilla sugar - 10 grams;
  • milk - 400 milliliters;
  • butter - 200 grams;
  • gelatin - 2 tablespoons;
  • water - 50 milliliters.

For syrup:

  • sugar - 100 grams;
  • water is 100 milliliters.

For filling and decorating:

  • Strawberry (large) - 1 kilogram;
  • black chocolate (tiles) - 200 grams.

Strawberry wonder cake. Step-by-step recipe

  1. Preparation of syrup: in the saucepan we connect 100 grams of sugar and 100 milliliters of water, put it on the fire, bring it to a boil. After immediately remove from heat and leave until completely cooled.
  2. Step-by-step preparation of the dough: we separate the proteins (3 pieces), beat them with a mixer until firm foam, gradually adding 50 grams of sugar.
  3. To the yolks, add the remaining sugar (50 grams), vanilla sugar and whisk until lush foam.
  4. We combine dry ingredients: sifted flour, starch, baking powder, stir everything.
  5. To the beaten yolks, add alternately whipped proteins and a mixture of dry ingredients, in small portions, gently mix the silicone (wooden) spatula, so as not to break the airiness of the dough.
  6. The finished biscuit dough is divided into 2 equal parts and we bake round cakes, about 22-23 centimeters in diameter, on a baking sheet covered with parchment. To cure the cake you need a split shape (I have 22 centimeters). Therefore, I am guided by such a circle on a baking sheet - it should be the same or slightly larger than the baking dish itself, so that we can cut the dried edges off the finished cake.
  7. Tip: To smooth the surface of the dough, gently tap the bottom of the baking tray on the table (2-3 times).
  8. Bake cakes for 10-15 minutes in a preheated to 190 degrees oven, until golden brown. Ready biscuits leave to cool on the parchment paper, on which they are baked.
  9. To the cooled cake we put the bottom of the detachable form, and by its outline we cut the dried, uneven edges. Turn the round biscuit and carefully peel off the parchment paper. Also we arrive with the second cake.
  10. The first cake is laid out on a plate and we button it with a detachable shape, and the inner sides (beads) are covered with a border ribbon or wide strips of parchment paper. Biscuit generously impregnated with syrup (item 1).
  11. Gelatin poured water (50 milliliters), leave to swell, after melting in a water bath.
  12. Step by step preparation of the cream: we connect 100 grams of sugar and milk, heat it to a boil, so that the sugar dissolves. During the heating process, we often mix it with a spoon, so that the milk does not burn. We remove from the fire.
  13. We connect 3 eggs, the remaining 100 grams of sugar, vanilla sugar or vanillin, lightly beat. Add the starch and mix until homogeneous.
  14. Pour a thin stream of warmed milk into the egg mixture and whisk constantly, so that the eggs do not curl.
  15. We pour everything again into a saucepan, set it on a slow fire. Constantly stirring, bring to a thickening.
  16. In a hot cream, add butter (150 grams) and beat with a mixer. After leaving to cool completely at room temperature.
  17. In a well-cooled cream, add the remaining 50 grams of butter and again beat well with a mixer (at least 5 minutes). Add the melted, lightly cooled gelatin and whisk - the cream is ready!
  18. Freshly washed and dried fresh strawberries are cut in half and laid out on a biscuit in a circle shape, cut to the side.
  19. Gently pour part of the cream on the center of the cake, so that the side strawberries do not fall. Put the remaining berries of strawberries in the poured cream (they should be whole) and top with a cream so that it completely covers the berries.
  20. We spread the second, already saturated with syrup, the cake, pour the remains of the cream.
  21. On the top form we cover with a food film and put the cake in the fridge for 3-4 hours, until it is completely solidified.
  22. Separate 30-50 grams of chocolate, melt it in a water bath, the remaining chocolate rubbed on a grater and sprinkle cake on top.
  23. We decorate the cake with strawberries and water it with melted chocolate.
  24. Remove the detachable ring from the mold, and carefully separate the curb tape or parchment paper from the cake, so as not to damage it.

The best holiday cake with strawberries is ready! It's as delicious as beautiful! Juicy, soaked biscuit, delicate vanilla cream and delicious, delicious fresh strawberries - delicious! Not a cake, but a piece of culinary art, which is eaten faster than prepared! Prepare with us for "Very tasty", surprise your loved ones - and do not miss delicious seasonal dishes! Bon Appetit!

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