/ / Recipe Strawberry cake with chocolate cream and glaze

Strawberry cake with chocolate cream and glaze recipe

  • Peeled strawberry - 2 cups (stuffing)
  • Sugar - 1 1/2 cups (filling)
  • Cocoa - 1/2 cup
  • Boiling water - 1 glass
  • Water at room temperature - 1 glass
  • Unsalted butter, room temperature - 1 cup
  • Sugar - 3/4 Glass
  • Brown sugar - 3/4 Cups
  • Eggs, room temperature - 3 pieces
  • Sour cream - 1/2 cup
  • Vanilla extract - 1 teaspoon
  • Flour - 2 Cups
  • Soda - 1 teaspoon
  • Salt - 1/4 teaspoons
  • Chocolate - 180 grams (cream)
  • Thick cream - 2/3 Cups (cream)
  • Corn syrup - 1 st. Spoon (cream)
  • Unsalted butter, room temperature - 1 cup (glaze)
  • Powdered sugar - 450 Grams (glaze)
  • Salt - 1/4 Teaspoons (glaze)
  • Fat cream - 1 1/2 teaspoons (glaze)
  • Strawberry extract - 1 teaspoon (glazur)
  • Vanilla extract - 1/2 teaspoonfuls (glaze)
  • Food coloring (optional) - 1 To taste (glaze)

1. Make a stuffing. Half a cup of strawberries put in a bowl and crush. Cut the remaining strawberries and mix with the crushed berries. Stir with sugar. Make the cake. Preheat the oven to 175 degrees. Lubricate with oil and sprinkle with flour 2 cake molds, lather with parchment paper. In a small bowl, mix the cocoa and 1/2 cup of boiling water. Beat and after dissolving the cocoa add 1 cup of water at room temperature, stir. 2. In a large bowl, beat the butter with a mixer. Add sugar and whisk at high speed for about 3 minutes. Then add the eggs, one at a time, whilst continuing to beat. Add sour cream, vanilla extract and beat. 3. In a medium bowl, combine the flour, soda and salt. Add about 1/3 of the flour mixture to the egg mixture and mix. Then add half of the chocolate mixture, stir and add another third of the flour. Beat, then add the remaining chocolate mass and mix. Finally, add the remaining flour and whip. Divide the dough between the two forms. Bake for 25-30 minutes. Allow to cool completely. Make the cream. Place chopped chocolate in a small bowl. In a small saucepan over medium heat, heat the cream and corn syrup, bring to a boil and remove from heat. Slowly pour the cream over the chocolate. Stir with a rubber spatula. Continue gently stirring until the chocolate melts and mixes with the cream. Cool the cream for 10-15 minutes. 4. To make the icing, in a large bowl, whip the butter for about 30 seconds. Beat with sugar and salt. Add the cream and whisk for 3 to 4 minutes. If the glaze is too thick, add more cream, 1/2 teaspoon at a time. Mix with vanilla extract, strawberry extract and dye if used. Lubricate one cooled cake half a chocolate cream and put on top of the strawberry filling. Put a second cake on top, apply the remaining cream and spread the strawberry filling. 5. Cover the top and sides of the cake with icing. Decorate at will. With this recipe, you can also prepare muffins.

Servings: 10-12

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