Strawberry Summer Delight Cake

A bright and refreshing summer dessert with a bomb aroma! Strawberry cake, tender, with soft sponge cake, cottage cheese and yogurt cream, will be an excellent dessert for the holiday table. Cooking will take time and effort, but the result is worth it.
cook time: 3h
Gavin Tanner
Strawberry Summer Delight Cake

Nutrition Facts (per serving)

134
Calories
5g
Fat
13g
Carbs
6g
Protein

Ingredients (12 portions)

Biscuit:

Sugar 100 g
Wheat flour 75 g
Starch 50 g
Eggs 3 pc
Water 3 tbsp
Baking powder 1 tsp

Filling:

Strawberry 500 g

Cream:

Cottage cheese 500 g
Yogurt 500 g
Cream 250 ml
Sugar 80 g
Lemon juice 80 ml
Water 60 ml
Gelatin 25 g

Decoration:

Strawberry 250 g
Jelly 10 g

Recipe instructions

Step 1

Step 1
How to make strawberry cake? Very simple! To begin, prepare the necessary ingredients according to the list. It’s better to start cooking with a biscuit. Take the highest grade flour. Large, selected eggs are needed. If the eggs are small, take 4 pieces.

Step 2

Step 2
Divide the eggs into yolks and whites. It is important that when separating, not a drop of yolk gets into the white, otherwise it will not foam.

Step 3

Step 3
Beat the egg whites with ice water until fluffy.

Step 4

Step 4
Continuing to beat, gradually add sugar. Then, without stopping whisking, add the yolks one at a time.

Step 5

Step 5
Sift flour, starch and baking powder into the dough.

Step 6

Step 6
Mix gently with a spatula.

Step 7

Step 7
Place the dough in a parchment-lined baking dish (25x35 cm) and smooth it out. Bake in an oven preheated to 175°C for 20-25 minutes until the skewer comes out dry. Do not open the oven during baking, otherwise the biscuit will settle.

Step 8

Step 8
Cool the biscuit and cut it lengthwise into two layers.

Step 9

Step 9
Now prepare the filling.

Step 10

Step 10
Wash the strawberries, dry them, remove the stems. Leave the berries whole.

Step 11

Step 11
Now prepare the cream. Choose high-quality dairy products; the fat content can be any, just keep in mind that the calorie content of the dish will depend on this. My cottage cheese is 9% fat and yogurt is 3%. It’s better to take cottage cheese in soft briquettes, then you don’t have to rub it through a sieve. You can increase or decrease the amount of sugar according to your taste.

Step 12

Step 12
Fill the gelatin with water and leave to swell.

Step 13

Step 13
Then dissolve over low heat, but do not boil.

Step 14

Step 14
Beat the cream with a mixer into a fluffy, stable foam.

Step 15

Step 15
In a separate bowl, whisk cottage cheese, yogurt, sugar and lemon juice until smooth.

Step 16

Step 16
Add cream and beat again.

Step 17

Step 17
Continuing to beat, pour in the gelatin in a thin stream. Next you need to work quickly until the cream begins to harden.

Step 18

Step 18
Place half of the biscuit in the mold. If you have a springform pan, thatʼs good. I made it in the same form in which I baked the sponge cake.

Step 19

Step 19
Spread most of the cream evenly on top.

Step 20

Step 20
Place whole strawberries on top of the cream.

Step 21

Step 21
Cover the berries with the remaining cream on top.

Step 22

Step 22
Place the second cake layer on top.

Step 23

Step 23
Now prepare strawberries and clear jelly for the cake for decoration.

Step 24

Step 24
Wash the strawberries, dry them, remove the stems. Cut the berries into slices.

Step 25

Step 25
Prepare clear cake jelly according to package directions.

Step 26

Step 26
Place sliced strawberries on the sponge cake. Pour clear jelly on top. Place the dessert in the refrigerator for 3-4 hours to completely harden.

Step 27

Step 27
Cut the cakes into portions and serve. Bon appetit!

Additional rubrics

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