Festive Strawberry Cake

You will need
  • - 6 eggs
  • - 1,5 glasses of sugar
  • - 3 tbsp. l lemon juice
  • - 3 tbsp. l vegetable oil
  • - 2 tbsp. l water
  • - 1 3/4 tbsp. flour
  • - half a teaspoon of salt
  • - 500 g heavy cream
  • - half a cup of powdered sugar
  • - 1/2 tsp vanilla
  • - 1 kg of strawberries
Instruction
Protein to separate from the yolk. Protein put in a bowl for whipping and leave for half an hour at room temperature.
Heat the oven to 180 degrees. Beat yolks in a small bowl until lightly thick. To the yolks gradually add 3/4 cup of sugar and beat until mass becomes homogeneous.
Gradually add lemon juice, water and vegetable oil to yolks.
Take another bowl and mix the flour and salt in it, then add all this to the yolk mixture. Mix everything thoroughly and put aside for a while.
Squirrels beat with a mixer at medium speed. Gradually, one spoonful, add the remaining sugar and whisk already at high speed until a thick foam is formed.
To the yolk mass add two large spoons of protein foam, mix well.
Then add the remaining proteins to the yolks and mix, you can do this with a mixer at low speed.
Form the baking neatly filled with the mixture. Smooth the surface with a spoon.
Bake for about 40 minutes at a temperature of 180 degrees, or until the cake starts to spring. The top of the cake should be a beautiful brown color, the main thing is not to overdo it until it is blown away.
Quickly remove the ready-made sponge cake from the mold and allow it to cool.
Filling: in a large bowl, whip the cream until thick. Gradually add vanillin and sugar, continuing to beat until thick mass.
Making the cake: horizontally split the biscuit into 3 parts. Put the bottom layer on the dish and spread the filling on it.
Strawberries thinly chopped. Put a layer of strawberries on top of the filling. Repeat the layers, decorating the sides with berries. If the cake came out thin, then you can cut it into 2 parts.


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