Sponge cake with strawberry impregnation and protein cream
I usually cook this cake in the spring, when you can buy delicious strawberries. The cream can be any. In this recipe, custard protein will be used. It perfectly preserves the density, so it is convenient for them to draw patterns. You can decorate the cake with berries and mint.
Ingredients
- Chicken eggs - 4 pieces
- Sugar - 120 g
- Flour - 110 g
- Salt - 0,25 tsp.
- Vanillin - at the tip of the knife
- Strawberries - 250 g
- Water (hot) – 50 ml
- Sugar - 50 g
- Egg whites - 3 pieces
- Water - 100 ml
- Sugar - 160 g
- Citric acid - at the tip of the knife
Step-by-step cooking recipe
Break the eggs into a bowl, separating the whites from the yolks.
Whisk the whites with salt until sharp peaks.
In a separate bowl with a clean mixer, beat the yolks with sugar. The mass should lighten and increase in volume.
Mix both blanks, vanilla and sifted flour.
Cover the split mold with baking paper, lay out the dough and bake for 35 minutes at 180 degrees.
Pass strawberries through a juicer. If necessary, additionally strain through gauze.
Add sugar, water and simmer for 5 minutes. Cool the resulting mass and pour it into a mold suitable in shape and size.
In a deep saucepan, mix sugar and water. Cook the syrup for 2-4 minutes.
Continuously whipping with a whisk, add citric acid and pour in a thin stream of lightly whipped whites.
Remove from heat and continue to beat until sharp peaks.
Cut the biscuit across into three identical cakes.
Soak each cake with strawberry syrup on one side. To do this, spread the workpiece for 5-10 seconds in a form with strawberry impregnation.
Assemble the cake by spreading the cakes with the impregnation up and smearing with cream.
Also smear the cake with cream on top.
