Muscovy strawberry cake
Cooking time210 min
Very tender and tasty dessert with strawberries and a mousse cream! Muscovy strawberry cake is very easy to use, the dessert, against which hardly anyone will be able to resist. Especially this cake will appeal to guests in hot summer days, it cools properly. Time to prepare, of course, it takes much, but more time is spent waiting solidification of the layers, it is not difficult. To prepare this delicacy you can not only in the summer season of ripening strawberries, but in winter with frozen berries.
Prepare the ingredients for the cake. As the basis for the cake we use biscuits. Although you can prepare the cake layer of sand or chips, even without baking of the finished shortbread. The cake can be baked in any tested recipe. In a bowl beat the egg, add the sugar.
Beat with a blender until the formation of a bubbly mixture.
Add sifted flour and baking powder. Carefully spoon (bottom - up), mix the dough until the dough becomes homogeneous, but not settled.
In a greased with butter (bottom and sides) pour the biscuit dough. Preheat the oven to 180 degrees. Cake bake for about 30 minutes.
Readiness check with a wooden toothpick, at the exit it should be dry. Take out the cake from the form. Cut a circle the size of a split form, which will assemble cake. Allow the cake to cool.
In advance you need to prepare the gelatin according to the instructions indicated on the package. As a rule, it should pour cold boiled water and leave for half an hour for the swelling.
Until gelatin swells, prepare the base for strawberry compote. Fresh or frozen strawberries washed, dried and in blender make a smooth puree. Pour it into a saucepan, add sugar and put on fire, cook until the sugar is dissolved, stirring. Turn off the heat.
Gelatin dissolve in a water bath or on low heat on the stove, not boiling, stirring constantly. The jelly mixture is divided into two parts. One part connected with strawberry puree and mix thoroughly.
In another metal bowl pour in the heavy cream, add sugar and vanilla, put on the fire, heat the mixture but do not boil, whisk the mixture with a whisk. Pour the remaining jelly mixture and mix thoroughly.
Begin to collect the cake. The form or the cooking ring it is better to tighten with cling film, then to the cake easier to remove. The biscuit is put in a detachable form.
Muscovy pour on top of cream. Put in the fridge for an hour, allow to harden the first layer of cream.
Then pour a layer of strawberry compote and place into the fridge for an hour.
Optionally, the cake can be filled with icing or, as I have, decorate it with fresh strawberries. The cake is ready. You can bring to the table. Enjoy your tea!