Sour cream cake with strawberries
Sour cream cake with strawberries is simple only at first sight. In fact, after tasting the dessert, you will appreciate the complex play of textures (delicate cream plus crispy crust) and flavors (berries, cream, white chocolate and sour cream). And this is the case when a real confectionery masterpiece is obtained from uncomplicated ingredients! We prepared sour cream cake with strawberries for relatives and friends. We proudly served them to friends and colleagues. We ate it ourselves and will do it again and again. Therefore, we strongly advise you to cook sour cream cake with strawberries!
Ingredients
Servings 6-8- flour - 380 g, plus a little more for rolling out the dough
- salt - on the tip of a knife
- soda - 1/4 tsp
- butter - 100 g
- thick sour cream - 120 g
- egg - 1 pc.
- sugar - 100 g
- cream (35%) - 200 ml
- white chocolate - 200 g
- strawberries - 400 g
- 1 egg
- lemon - 1/2 pc.
- powdered sugar - 175 g
Cooking
Step 1
Prepare the dough for sour cream cake with strawberries. To do this, first sift the flour through a fine sieve along with salt and soda. Cut the butter into cubes and leave for 30 minutes at room temperature.
Step 2
Beat well-chilled sour cream with an egg. Beat the butter with a mixer with sugar until a fluffy mass of a homogeneous consistency is obtained. Combine with egg-sour cream mixture.
Step 3
Without stopping beating with a mixer at low speed, pour the flour mixture into the resulting mass and quickly, literally in 1-2 minutes, knead the dough for sour cream cake with strawberries.
Step 4
Divide the dough into two equal parts. Shape them into two balls, wrap each in cling film and refrigerate for 30 minutes. Thanks to this, the dough for sour cream cake will be easier to roll out.
Step 5
Get the balls of dough out of the refrigerator. Roll each into a layer 7-8 mm thick. Transfer to trays lined with baking paper. Bake in the oven for 10-12 minutes at 180°C. Let the crusts cool.
Step 6
Prepare cream for sour cream cake. Heat the cream in a saucepan without boiling. Remove from heat and immediately stir in white chocolate, cut into small cubes. Stir until the chocolate has completely melted. Let cool.
Step 7
For the glaze, remove the zest from the lemon and squeeze out the juice. Mix them with powdered sugar. If the glaze is too thick, dilute it with 1-1.5 tsp. drinking water. Remember that the icing should not be very runny.
Step 8
Cut strawberries into slices. Put one layer of sour cream cake on a plate and brush with buttercream. Cover with second layer. Lubricate with a thin layer of cream. Pour the lemon icing over the top layer of the sour cream cake and immediately top with the strawberries. Lightly press the berries into the glaze. Place the cake in the refrigerator for at least 30 minutes.