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Strawberry Cake

I can't help but share this perfect cake recipe. A delicate strawberry mousse with white chocolate, strawberry confit, airy cream cheese, moist vanilla sponge cake, and, of course, strawberries. It's so delicious! The recipe may seem complicated, but it's not, it simply consists of several separate processes, I will try to describe them in detail.

Sponge Cake:

Eggs

4 eggs

Sugar

1 cup

Salt

a pinch

Milk

2/3 cup

Butter

5 tbsp

Flour

2 cups

Baking Powder

2 tsp

Vanilla

Strawberry Mousse:

Strawberries

1 1/2 cups

Sugar

1/3 cup

Heavy Cream

1 cup

White Chocolate

3/4 cup

Gelatin

2 1/2 tsp

Water

3 tbsp

Strawberry Confit:

Strawberries

1 1/2 cups

Sugar

2 tbsp

Cornstarch

2 tsp

Cream Cheese Frosting:

Cream Cheese

14 oz (1 3/4 cups)

Butter

1 cup

Powdered Sugar

1 cup

Vanilla

To prepare the strawberry cake, first, we need to make the sponge cake. In the mixer bowl, add eggs, sugar, and a pinch of salt, beat on high speed for 8-10 minutes. Beat the eggs well (this is important) until light and fluffy. While the eggs are beating, measure the required amount of milk in a cup, add the butter, microwave it to melt. Set it aside to cool slightly. Measure the required amount of flour and mix it with baking powder.

Gradually add the milk with butter and the flour with baking powder, as well as vanilla, to the beaten eggs, and mix everything on low speed.

I baked the cake in a ring with a diameter of 20 cm, made the bottom out of foil, wrapping the edges of the mold. Neither the bottom nor the sides of the mold need to be greased. Place the prepared mold on a baking sheet and pour in the batter.

Bake the sponge cake in a preheated oven at 350°F for 35-40 minutes, with the top and bottom heat without convection. Make sure to check the cake with a wooden skewer, it should come out dry. Wrap the cooled sponge cake in plastic wrap and place it in the refrigerator for 6-12 hours. It will set and become moist and elastic, making it easy to cut into layers (without crumbs).

The baking time for the sponge cake may vary depending on your oven. The sponge cake wrapped in plastic wrap can be stored in the refrigerator for up to 5 days. In the freezer, it can be stored for up to a month.

Now, prepare the strawberry mousse. Blend the strawberries, add sugar, and bring to a boil on the stove. Meanwhile, break the white chocolate into pieces and soak the gelatin in water.

Pour the hot strawberry puree into a bowl, add chocolate, mix well, and let it melt.

Heat the soaked gelatin in the microwave or on a double boiler, then add it to the strawberry-chocolate mixture. Stir well and set aside to cool slightly.

Whip the cream until soft peaks form and fold them into our cooled mixture, stirring until homogeneous.

I lined two rings with a diameter of 16 cm with food film and placed each on a sturdy base (to later transfer them to the freezer). Pour the strawberry mousse into these two rings and place them in the freezer until completely set.

Such prepared bases can be stored in the freezer for quite a long time.

Next, prepare the strawberry confit. Blend the strawberries again and bring to a boil on the stove. Once the strawberries start to boil, add the mixture of cornstarch and sugar, mix well, and cook for about 2 minutes. The confit is ready; let it cool completely. It will thicken as it cools.

You can increase the amount of sugar according to your taste.

Take the sponge cake out of the refrigerator. First, trim the top brown crust of the cake. Then slice it into 4 layers. The sponge cake will be soft, porous, and easy to cut.

Now, prepare the cream cheese. In the mixer bowl, add softened butter and powdered sugar, beat until white and fluffy (about 2 minutes). Then add the cream cheese and mix at low speed until homogeneous.

Assemble the strawberry cake. For soaking the cake, I placed 2 tsp of condensed milk in a glass and poured boiling water (200 ml) over it; the mixture should cool. I placed the cream cheese and strawberry confit into pastry bags.

On a cake board, spread a bit of cream and place the first cake layer on top. Soak it, then pipe the cream cheese in a circular pattern, about 0.5 cm thick. Add the frozen mousse. Fill the edges with cream cheese.

Then place the second cake layer, soak it, add a layer of cream cheese. Pipe an additional border of cream cheese along the edges and add a layer of strawberry confit in the center.

Place the third cake layer on top, soak it, add a layer of cream cheese, the frozen strawberry mousse, fill the edges with cream cheese. I wrapped the cake in acetate tape and secured it with a ring. Spread strawberry confit on the last layer (instead of soaking) and place it on top with the soaked side down. Refrigerate the cake overnight.