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Sponge cake with strawberries

  • Nutrition Facts
  • Calories: 246
  • Protein: 5.3
  • Fats: 12.4
  • Carbohydrates: 26.5
    Бисквитный торт с клубникой

    Biscuit cake with cream and strawberries: step by step cooking with photos. HozOboz is pleased to present to its readers a very delicate biscuit cake with strawberries, which is especially pleasant to cook in the spring and summer, during the garden strawberry season, but you can please yourself and your loved ones with such pastries using fresh frozen or imported / greenhouse berries throughout the year.

    The history of biscuit cakes

    The history of cakes has more than one millennium - they were known both in ancient Greece and in the countries of the East. The very word "cake" is of Italian origin and means something special, elegant, ornate. These are the real characteristics of a birthday cake, such as a delicious biscuit cake with some berries and buttercream. Biscuit, having French linguistic roots (in the lane “twice baked”), is an English treasure, being used as the main bakery product in the provisions of sailors.

    Biscuits for this category were a real find, thanks to their ability to keep for a long time in excellent quality, without mold. The nobility of the Victorian period popularized biscuits, introducing a fashion for five-hour tea parties, when the tea table was set very elegantly, but these were no longer “sea crackers”, but exquisite portioned pieces of biscuit cakes with impregnations, creams, fondants, fruits and nuts. Later, the French took the initiative of the trendsetters on cakes, and now in the UK a cake, especially a festive one, is called the word “gâteaux”, which translates as “cake”.


    • Chicken egg - 6 pcs.;
    • Flour - 240 g;
    • Sugar - 300 g;
    • Flavor "vanilla-butter";
    • Citric acid - 1 tsp;
    • Baking powder - 0.5 tsp.
    • Confectionery cream 33% - 600 ml
    • Strawberries - 600 g;
    • Chocolate - 60 g
    • Rose leaves - 3 pcs.

    Step by step cooking biscuit cake

    1. Prepare all the ingredients for the sponge cake with strawberries and cream - free-grazing eggs, granulated sugar, vanilla flavor, citric acid (lemon juice), sifted flour with baking powder, cream pastry cream, milk / black chocolate, elastic rose leaves, strawberries (we have Alba berries).

      We will weigh in advance and prepare the products for making a biscuit cake

    2. Separate the yolks.

      Divide the eggs into yolks/whites

    3. Add sugar to the yolks.

      Let's combine the yolks, sugar

    4. And Vanilla Butter Flavor.

      Aromatize with vanilla-oil mixture

    5. Whisk the sugar-yolk mixture until white.

      Beat the yolks with sugar with a spatula

    6. Add citric acid/lemon juice to egg whites.

      Combine cold proteins with citric acid

    7. Beat egg whites until stiff.

      Proteins should be whipped to maximum splendor

    8. Combine the whipped egg whites with the sugar-egg mixture.

      Whipped egg whites are added to the sweet egg mixture

    9. Gently mix the protein part of the biscuit with the yolk, trying to maintain splendor.

      Preserve the splendor of the two egg parts of the biscuit by stirring the mixture with a spatula

    10. Combine the sifted flour with the baking powder.

      Add baking powder to the sifted flour

    11. Pour the prepared flour into the egg part of the biscuit.

      Mix flour and egg mixture

    12. Again gently stir the egg fluffy mixture with the self-rising flour.

      Mix the prepared flour with the egg sweet mixture

    13. We spread the resulting biscuit dough on a sheet with parchment in a thin layer.

      We distribute the finished dough over the parchment laid on the sheet

    14. Bake for a quarter of an hour, setting the temperature control to 180 degrees Celsius, until the cake is golden brown.

      Bake the cake until golden brown, 15 minutes, at 180 degrees

    15. Let the cake cool a little on parchment and cut out a circle in it in the shape in which we will form our strawberry biscuit cake, as shown in the photo.

      We cut out a circle in the biscuit, attaching the lower part of the detachable mold used to further mold the cake

    16. Cut the remaining biscuit into small cubes.

      Cut the rest of the biscuit into small cubes

    17. Whip the cream until thick.

      Whip the confectionery cream until thick.

    18. In a detachable form, grease the cut-out circle of biscuit with a thick layer of whipped confectionery cream.

      We spread whipped cream on a biscuit circle

    19. The next layer of the cake is thin slices of fresh strawberries.

      The next layer of the cake will be strawberry slices

    20. Mix sliced ​​biscuit pieces with 1/3 of whipped confectionery cream.

      Mix 1/3 of the cream with the biscuit cubes

    21. Add strawberry quarters to cream biscuit.

      Add sliced ​​​​strawberries to a biscuit with cream

    22. Stir until the cream coats all the pieces.

      Mix the biscuit, cream, strawberries.

    23. Lay out a cake layer of biscuit/cream/strawberry chunks to form.

      Shape the next layer of cake with the biscuit cube/cream/strawberry mixture

    24. Decorate the cake with the remaining cream using a pastry bag with a nozzle.

      We put all the remaining cream in a pastry bag and decorate the cake by choosing a suitable nozzle

    25. We cover the detachable form with a lid, send the cake for 15-22 hours in the refrigerator to soak.

      Having covered with a lid, we send the cake to the refrigerator for about a day

    26. We decorate the cake with chocolate warmed up in the microwave (three pulses of twenty seconds each), some of which we apply with a skewer in the form of drops on the upper surface of the cake, and with a table knife - strokes on the side, and the other - spread over the surface of the embossed rose sheets , cool in the freezer and remove, after which we put it in the composition, along with chocolate-covered strawberries, in the center of the cake. All is ready!

      We decorate the cake with warmed chocolate, chocolate leaves and strawberries

    27. Serving Strawberry Biscuit Cake, Sectioned

      Serving Strawberry Biscuit Cake, Sectioned

    About the benefits of sponge cake with cream and strawberries

    How useful is the biscuit cake with strawberries, the recipe of which you learned on HozOboz? If you limit yourself to small portions of dessert and at the same time be energetic, then you can only benefit from a piece of such baking, thanks to an increased dose of vitamins from strawberries, which are much better absorbed when dissolved in the fats of confectionery cream. And a good mood from the pleasure of a delicious dessert will also improve the quality of your life.

    Alternative options for making biscuit cake

    If for some reason you do not like confectionery cream, then prepare a biscuit cake with strawberries and sour cream, following the technology described above. For cream, strain 900 ml of fat sour cream through a canvas material and beat the resulting product with powdered sugar (100 g). HozOboz invites you to cook this simple strawberry biscuit cake recipe with a photo together to enjoy its delicate taste. Have a great gastronomic experience!

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