Preparation:

Beat eggs with 110 g of sugar from the total amount until the mass doubles. The mass should turn white and become thick like cream.

Add sifted flour and baking powder in small portions. At the same time, carefully mix the dough with a spatula from top to bottom so that no air bubbles evaporate.

Grease the mold with vegetable oil and pour the dough into it. Bake in a preheated oven at 190* for 20 minutes.

Let the finished biscuit cool well. I let it sit for 8 hours.

Now let's cook the syrup from which we will make jelly to cover the top of the cake. To do this, take 100 g of strawberries from the total amount and put them in a small saucepan. Add 40 g of sugar (total amount), 250 ml of water (total amount) and put on fire. Boil the syrup for 10 minutes.

Strain the finished syrup through a strainer. As a result, we need 250 ml of liquid. If there is less syrup, simply add water to the required amount.

Combine together 250 g of strawberries and the ones that were boiled for syrup. Add the remaining 200 g of sugar and puree with a blender.

Combine cottage cheese and sour cream and puree them with a blender.

Add the curd mixture to the strawberry puree and beat.

Pour the remaining 100 ml of water over the gelatin and let it swell. Heat the swollen gelatin over low heat until the granules dissolve. But don't boil! Let it cool a little.

Add the warm dissolved gelatin to the strawberry mousse and stir immediately.

Place the baked sponge cake on the bottom of the springform pan. The walls of the mold can be lined with cling film or a file, then the cake will come out of the mold without any problems.

Pour strawberry mousse onto the crust and refrigerate for 30 minutes. – 1 hour. If your mousse is too liquid, it may seep into the cracks of the mold, so before pouring it into the biscuit, put it in the refrigerator for a while to cool slightly. Keep an eye on it, otherwise it will harden and you won’t be able to distribute it evenly in the pan.

Cut the remaining 200 g of strawberries into thin slices. She will go for decoration.

Remove the mold with the frozen mousse from the refrigerator. Arrange the sliced ​​strawberries beautifully over the surface of the cake.

Make jelly from the prepared strawberry syrup. To do this, pour the contents of the “Cake Jelly” bag into the syrup and let it boil over the fire. This jelly can be boiled. Let it cool slightly and pour it over the strawberries onto the cake. If your jelly has frozen in a bowl while it is cooling, you can warm it up and then pour it over the berries. Place the cake in the refrigerator until completely set for 2-3 hours. After this, release the cake from the mold ring.

The cake turns out very tender and tasty.

Treat yourself and your loved ones.

Bon appetit!!!

Probably, the combination of strawberries and cream has long been successful and loved. A lot of summer recipes are dedicated to this tandem. Such desserts, as a rule, turn out very tender and tasty. And if your plans are to have a pleasant romantic evening, then prepare this simple jelly cake with strawberries, which will be a win-win option.
This sponge cake is perfect for festive events, because it turns out very bright and beautiful, and for ordinary gatherings over evening tea, because it can be prepared without baking the cakes.

TIME: 2 hours 30 minutes.

Average

Servings: 6

Ingredients

• For the biscuit:
• chicken eggs – 6 pcs.;
• white wheat flour – 1 tbsp.;
• granulated sugar – 1 tbsp.
• For the creamy jelly layer:
• gelatin – 25 g;
• water – 50 ml;
• cream – 500 ml;
• granulated sugar – 50 g;
• chicken eggs – 4 pcs.;
• salt - a pinch.
• For the strawberry jelly layer:
• strawberry jelly – 1 package;
• water – 250-300 ml;
• fresh strawberries – 500 g.

Preparation

Like any cake, the base should consist of a cake layer. If you don’t yet have your own proven favorite recipe for baking sponge cakes, use ours. Beat the egg whites until stiff, then gently add sugar, yolks and sifted flour in a thin stream. A prerequisite is that the eggs must be straight from the refrigerator. Mix everything until smooth, pour into a pan lined with parchment paper and bake in a preheated oven for 20-25 minutes. The best cake size is obtained when using a mold with a diameter of 24-26 cm.
If you use your own sponge cake recipe, do not try to make it particularly high, 1–1.5 cm will be enough.


Before you start shaping the cake, cut off the top of the sponge.


Pour gelatin with water, leave for a few minutes to swell, and then dissolve in a water bath.


The cream in this recipe needs thick cream, so buy homemade or store-bought, but with a fat content of at least 30%. Pour the cream into a bowl, add sugar and beat well with a whisk. If possible, replace the cream with Mascarpone cheese, it makes the cake even tastier. Add dissolved gelatin to the resulting whipped mass.

Divide the eggs into yolks and whites. Beat the yolks with sugar and the whites with a pinch of salt until stiff peaks form.


Add the beaten egg mixtures to the cream one at a time.


Pour the resulting creamy egg mixture into the sponge cake, which is pre-positioned in a springform pan. Refrigerate until completely frozen.


Wash the strawberries, remove the sepals and let them drain a little, then cut into slices.
Prepare the packaged jelly, cool it.
When the cream has hardened well, place the strawberry slices overlapping them in a circle.


Pour cooled jelly filling on top.


Place the cake back in the refrigerator until the top layer of jelly hardens.
Before serving, release the cake from the springform pan.
Strawberry jelly cake turns out very impressive and beautiful! It can be stored in the refrigerator for no longer than 3 days.

If you don't have time to bake a biscuit.

In the case when you don’t have any free time for baking, but you really want to make such a cake, you have two options to make a cake with cream and strawberries without baking.

1. Buy ready-made sponge cake from the store.
2. Prepare the base for the cake according to the cheesecake principle. For this you will need 350 g of shortbread cookies, 70 g of milk and 100 g of butter. Break the cookies into pieces, put them in a blender and grind into crumbs. Melt the butter in a water bath and combine with cookie crumbs, add milk. Mix the mixture thoroughly until smooth, line the bottom of the mold and place in the refrigerator for 15-20 minutes to harden.
3. Do all further steps as described in the recipe above, and you will get an almost delicious jelly-strawberry cake without baking.

Strawberries for this dessert can be used not only fresh, but also frozen, so please your family with their beauty and deliciousness all year round.

When the holidays come around, you always want to bake something unusual for dessert. For example, some delicious cake. A sponge cake with sour cream and strawberry jelly will always look great on your table.

How to make a delicious cake with strawberries and sour cream jelly

To prepare sponge cakes you will need:

• Wheat flour -180 grams
• Chicken eggs - 5 pieces
• Sugar - 200 grams
• Vanilla - 10 grams

To prepare the cream:

Sour cream 15-20% - 400 grams

Gelatin -1.5 teaspoon

Powdered sugar - 4-5 tbsp. spoons

Glass of water (or milk)

Strawberries - 400 grams (optional)

Preparation:

Let's start by preparing the cakes. Take a deep bowl, be sure to be dry, and sift the flour through a fine sieve. Next, carefully separate the whites from the yolks. We don't need the whites yet; we put them in the refrigerator.

Add 100 grams of sugar and vanilla to the yolks. Beat the mixture with a mixer or whisk until the consistency of thick foam. Now we take the whites out of the refrigerator and begin to beat them at low speed, gradually increasing the pace. Then beat them together with the remaining sugar.

When the whites turn white and increase in size, add one third to the beaten yolks and mix with a spatula from top to bottom. Pour flour into the resulting mixture and mix thoroughly. When a homogeneous mass is formed, add the remaining whites and mix again from top to bottom.

Next, take a springform pan with high sides, line the bottom with baking paper and then pour out the dough. It is important that the walls of the mold do not need to be lubricated with anything. Place the mold in the oven, preheated to 180 degrees and bake for about 30-40 minutes.

It is necessary not to open the oven for the first 20 minutes, otherwise the biscuit will sink and will not be so airy and tender. You can check the readiness by inserting a toothpick into the dough; if the stick is dry, then the cake is ready! Remove the biscuit pan from the oven and cool.

Preparing sour cream jelly with strawberries

To prepare jelly, first mix gelatin with warm water (or milk) and leave for 30 minutes until it swells. Then place the container with gelatin in a water bath and stir until the gelatin particles are completely dissolved. You can't let the gelatin boil!

Let the resulting mass cool to approximately room temperature. Then beat the sour cream and powdered sugar until smooth and continue working with the mixer, adding gelatin little by little.

Wash and cut the strawberries into small pieces and add them to the jelly. Mix the mass well. Leave a small amount of strawberries for decoration. Strawberries can be replaced with any other berry or fruit.

Carefully remove the biscuit from the mold and cut into two parts. If desired, the bottom cake can be soaked in fruit syrup and allowed to absorb. Cover the pan in which the biscuit was baked with cling film. Place one cake layer, arrange strawberries beautifully on the sides of the mold, pour in sour cream jelly, leaving about 5-6 tablespoons. Top the second cake layer with the remaining jelly. Place strawberries on top. And put everything in the refrigerator until the jelly hardens completely. About 3 hours.

COMPOUND

DOUGH

2 eggs ,
1 cup sugar (200g),
1 + 1/4 cups flour (200g),
1/4 teaspoon salt,
150g kefir,
3 tbsp cocoa (45g),
2 teaspoons baking powder,
a pinch of soda

CREAM

450~500g cream (curd) cheese,
300g condensed milk

JELLY

250g strawberries,
3/4 cup sugar (150g),
10g gelatin,
0.5 cups of water (125g)

IMPREGNATION

7~10 tablespoons strawberry syrup,
0.5 cups of water (125g)

Dough
Using a mixer, beat eggs with sugar and salt.
Stir in kefir.
Pour in flour mixed with cocoa, soda and baking powder.
Mix until you obtain a thick, uniformly colored dough.
If the dough is too thick, add a little extra kefir.

Place a circle of baking paper on the bottom of a mold d=22cm.
Pour the dough into the mold.

Cover the form with foil. The foil should not lie on the pan; there should be space between the pan and the foil so that the dough can grow freely without resting on the foil.

Preheat the oven to t=180~190°C.
Place the form with the dough in it for 40~50 minutes.
Remove the pan with the finished cake from the oven, cool until warm and remove the cake from the pan.
Separate the paper from the cake and discard.
Wrap the cake in a kitchen towel and leave until completely cool.

Jelly
While the cake is cooling and getting to the right flavor, prepare the jelly.
Wash and dry the pan in which the cake was baked.
Wash and peel the strawberries. Place in a bowl and cut into small pieces with a knife.

Mix with sugar. If possible, use powdered sugar rather than sugar, because... it will melt faster.

Stir the strawberries with gentle movements until the sugar dissolves.
Pour 7~10 tablespoons of strawberry syrup into a cup - this syrup will later be used to soak the cakes.
Soak gelatin in cold water.

When the gelatin swells, place the cup of gelatin in boiling water and stir while stirring until the gelatin is completely dissolved.
Mix gelatin with strawberry mixture.

Lightly moisten the bottom of the mold and glue a circle of baking paper or foil to it.
Pour the strawberry mixture into the mold.

And put it in the refrigerator for about an hour, or better yet for 3 hours.
The jelly should harden well.

Cream
Remove the cream cheese from the refrigerator in advance and bring it to room temperature.
Beat the cheese with a mixer until fluffy, and then add condensed milk.
Try the cream. If it is not sweet enough, add powdered sugar or condensed milk to taste.

Assembling the cake
Cut the chocolate cake horizontally into two parts.

Pour half a glass of boiled water into the poured strawberry syrup.
Evenly soak the slices of the cakes with the strawberry syrup and let stand for 5~10 minutes so that the liquid is absorbed.

Spread one quarter of the cream on both cake layers.
Run a knife along the sides of the mold and tip the mold onto a plate covered with plastic wrap. Shake the jelly out of the mold onto a plate, and separate the paper circle from the jelly.
Place the jelly on the cake that was on top after baking.

Place the second cake layer on top (which was the bottom), cream on jelly.

Cover the cake on all sides with the remaining cream.

Decorate the cake.
It is advisable to let the cake sit for 6~10 hours in the refrigerator so that it thickens.

Strawberry cake recipes:

In the sultry heat, you don’t really want to stand at the stove, but no one is going to give up sweets. What to do? In such cases, recipes for jelly cakes, mousses, no-bake cheesecakes, ice cream, etc. come to the rescue. There are many recipes - choose the one that best suits the taste of all family members.

Jelly cake with strawberries is one of my favorite recipes: the dessert is prepared quickly and the taste is perfect. For the recipe, you need to take the freshest, most elastic and most beautiful strawberries. If you don't like Oreo cookies, replace them with any other.

To prepare jelly cake with strawberries, you need to prepare all the ingredients according to the list.

Pour room temperature sour cream into a mixer bowl, add vanillin and sugar.

Beat with a mixer until the sugar is completely dissolved. Add all the Oreo filling (but this is not necessary, you can just eat it while cooking) and continue beating for another 3-4 minutes.

Soak all gelatin sheets in ice water and leave for 3-5 minutes until a soft consistency forms.

Squeeze the gelatin with light force, then heat it in the microwave until liquid, pour into the sour cream in a thin stream.

Continue beating until smooth.

To prepare the jelly cake, I used a split ring with a diameter of 16 cm (a silicone mold is also perfect: it does not need to be greased or covered, and it is easy to remove the cake from it). Wrap the bottom of the split ring and the small height of the mold with foil. Place cookies in the mold (leave a few for decoration) and pour in the prepared sour cream mixture.

Wash the strawberries, cut into slices and add to the other ingredients, pressing a little so that all the berries are submerged.

Place in the refrigerator until completely frozen. This will take at least 6 hours.

Then you can decorate the cake! Give free rein to your imagination and everything will work out. Jelly cake with strawberries turns out very tasty, bright, truly festive!

Bon appetit. Cook with love.