Cake with strawberries and cream

Description

Pay special attention to our cake with strawberries and cream, especially if summer and the berry season are in full swing outside the window: it would be simply an unforgivable mistake not to prepare such a dessert now. Moreover, even novice cooks can handle it! The cake turns out really great: the classic duet of strawberries and cream, combined with the most delicate butter biscuit, fascinates and makes you forget about diets. By the way, there is no sugar in the filling of this delicacy - a small amount of jam or jam is responsible for the sweetness. As a result, there is no hint of cloying in the taste of a cake with strawberries and cream, only a slight sourness and pleasant freshness. Try it!

Cooking

Step 1

Prepare biscuit cake layers with strawberries and cream. Cut the butter into small cubes and leave for 30 minutes at room temperature.

Step 2

Heat the oven to 180°C. Beat soft butter with a mixer with powdered sugar until the consistency of a light cream. Add the eggs one at a time, beating thoroughly after each.

Step 3

Wash the lemon and pat dry. Remove the zest with a fine grater and add to the dough for cake layers. Leftover lemon can be used for other recipes or simply added to tea. Sift the flour through a fine sieve. Add to batter and mix quickly.

Step 4

Divide the resulting dough in half. Put the first part in a 22-24 cm diameter mold lined with baking paper. Bake for about 20 minutes until golden brown. Bake the second cake layer in the same way.

Step 5

Wash the strawberries for the cake and pat dry on a paper towel. Cut the berries into halves or quarters. Lightly heat the jam or jam and stir in the strawberries.

Step 6

Whip cream with vanilla extract to soft peaks. Place one cake on a large plate. Cover it with the strawberry filling and then with a layer of cream, without reaching the edges. Lay the second cake, press lightly and sprinkle with powdered sugar.