Lately I've been drawn to the color pink... I wonder what it's for? A color to which I have been indifferent my entire adult life. At this rate, I'll soon start dressing in pink. However, I hope that this craving will remain at the baking level. And yet, while eating another piece of this simple cake, I caught myself thinking that no fildepers cake can compare with a simple sponge cake, with cream made from delicious real cream and strawberries, and if you add sourness in the form of marmalade, then there is definitely nothing tastier . The same thing was said by my sister, who was given half the cake and who has recently been my regular taster guinea pig. Strawberries, by the way, despite being out of season, turned out to be very tasty, aromatic and even juicy. I just removed it immediately after cooking, so the piece is not very smooth and beautiful. It was difficult to cut due to the unhardened cream and the very fresh biscuit. But I didn’t have time to wait for it to brew and soak.
For the biscuit:
- 4 eggs,
- 100 g sugar,
- 1 packet of vanilla sugar,
- 90 g flour,
- 30 g corn starch,
- a pinch of salt.
For marmalade:
- 300 g frozen strawberries,
- 100 g sugar,
- 1 tsp starch,
- 1.5 tsp gelatin,
- 1 tbsp lemon juice.
For impregnation:
- 100 g sugar,
- 100 g of water,
- 1 tbsp lemon juice.
400 ml cream 35%,
- 1 tbsp powdered sugar,
- fresh strawberries for decoration.
Preheat the oven to 180 degrees. Grease a mold with a diameter of 20 cm with butter. Line the bottom with baking paper.
Divide the eggs into whites and yolks. Beat the whites with half the sugar and a pinch of salt until stiff peaks form. Beat the yolks with the remaining sugar and vanilla sugar until creamy and white. Using a spatula, first fold 1/3 of the whites into the yolk mixture, then the remaining ones. Add a drop of red or pink dye if desired. Sift flour and starch into a separate bowl. Gently fold into the yolk-white mixture. Transfer to the pan, smooth it well with a spatula, and make a small depression in the center. Bake for about 25 minutes. Cool on a wire rack. Cut into 3 parts. To make the biscuit cut better, you need to let it sit for 12 hours, and before cutting, you can put it in the freezer for 30 minutes.
Let's prepare the marmalade: puree the strawberries in a blender, add sugar and lemon juice. The puree can be rubbed through a sieve. I didn't grind it, I left it with the grains. Cook the puree over low heat for about 5-7 minutes. Mix starch with 1 teaspoon of cold water, add and bring to a boil. Soak the gelatin in 2 tablespoons of water, let it swell and add to the slightly cooled puree. Cool until slightly thickened.
For impregnation: mix all ingredients, bring to a boil and cool. You can add 1 tablespoon of cognac or rum.
Beat the cream with powder until thick.
Assembling the cake: soak each biscuit in syrup, stack on top of each other, spreading with marmalade and cream. Set aside some of the cream for decoration. Also grease the sides and top. Decorate to your liking. Despite all my efforts, the top of the sponge cake rose slightly. I cut it, dried it and ground it into crumbs in a blender. This is what I used to decorate the sides.
Marmalade cake
Recipe from the book Australian Women's Weekly "BAKE". Luxurious edition, amazing and simple recipes. One of them immediately caught my eye. Slices of lemon and orange in sugar syrup acquire an amazing taste. If you don’t have almond flour, you can grind almond nuts, preferably toasted.MARMALADE CAKE RECIPE
NECESSARY:
165 g sugar
310 ml water
1 medium orange (240g), peeled and cut into thin slices.
1 medium lemon (180 g), peeled and cut into thin slices.
60 ml water, more
For the test
125 g soft butter
150 g granulated sugar
1 tbsp. l. grated lemon zest
3 eggs
60 g almond flour
75 g flour
75 g self-rising flour
120 g polenta (corn flour)
80 g sour cream
60 ml lemon juice
HOW TO COOK:
1. Preheat oven to 180/160°C turbo. Grease a deep dish with a diameter of 20 cm and line it with baking paper.
2.
Stir sugar (165g) and water (310ml) in a large frying pan. Heat until sugar dissolves. Boil without stirring, uncovered, for 5 minutes or until the syrup thickens.
Add lemon and orange slices. Simmer, uncovered, over low heat for 7 minutes or until crust softens. During this time, turn over once.
3. Remove from heat. Carefully remove the lemon and orange slices, alternating, and line the bottom and sides of the pan with them.
4.
Put the syrup on the fire. Add more water (60 ml). Bring to a boil, reduce heat and simmer uncovered without stirring for 5 minutes. Or until it acquires a honey color.
Pour the hot syrup over the lemons and oranges in the mold.
5. Cream butter, sugar and lemon zest in a small bowl. Beat until pale and fluffy. Add eggs one at a time, continuing to beat. Pour everything into a large bowl. Add all other ingredients and mix thoroughly. Place in the form.
Hello, dear readers of the site!
So, to please my youngest son, I prepared a jelly cake with sour cream and marmalade.
Our eldest is not picky; everything tastes good to him, no matter what you cook. And yesterday the youngest noticed how I was leafing through a culinary magazine, crept up and looked over my shoulder to see what tasty things to choose.
I saw the cake and let's beg for it. Well, you know how it works with little cunning people - it’s impossible to refuse. After some resistance, I had to give up and write down the products on a piece of paper:
For the test:
- three eggs;
- a third of a glass of sugar (250 ml glass);
- half a glass of flour.
For the soufflé:
- half a kilo of sour cream;
- a third of a glass of sugar;
- 2 bags of gelatin (25 g each);
- marmalade of different types - 600-700 g;
For decoration - a bar of milk or white chocolate.
After going to the store, I take my camera and tripod and occupy the kitchen.
According to the recipe, the jelly cake with sour cream calls for a thin sponge cake base, so I turn on the oven to preheat and start baking.
I prepared the dough in exactly the same way: separated the whites from the yolks,
beat them first without sugar,
I sifted flour into it.
Beat everything again with a mixer until you get a homogeneous dough. I don't add any leavening agents.
Lightly grease a round springform baking pan with a diameter of 26 cm and line it with parchment paper. Pour the dough into the mold and spread it in an even layer.
Place in the oven for about 15 minutes (200 degrees), bake until the cake is browned.
After that, I cool it, remove it from the paper and place it on a cake stand.
Pour half a glass of warm water into a deep bowl and pour gelatin into it.
You need to leave about half a tablespoon of gelatin, then I’ll tell you why. While the gelatin is swelling, I poured sour cream into another bowl (about half a glass should also be left), added a third of a glass of sugar to it
and beat with a mixer until the sugar is completely dissolved.
Place the bowl of gelatin on low heat and stir continuously with a spoon until the gelatin is completely dissolved.
I remove from the heat and, little by little, stirring, add sour cream to the gelatin, first with a spoon, and then pour in in a thin stream.
If you immediately pour gelatin into cold sour cream, it may curdle.
You should wait until the soufflé begins to harden a little. Now I pour pre-chopped small pieces of marmalade into it and mix.
I left some of the marmalade for decoration. I place the side of the springform pan around the cake. I line the inside with parchment paper. If you grease the side with a little butter, the paper itself will stick to it. Next, I form a jelly cake with sour cream, placing the soufflé on the cake and leveling it in an even layer.
Due to the fact that the jelly has already begun to set, the surface will be uneven. From the remaining gelatin, sour cream, a teaspoon of sugar and a third of a glass of water, I made another small portion of soufflé and poured it over the surface of the cake.
Now everything is in order. Place the cake in the refrigerator for several hours, or better yet, overnight.
After hardening, I remove the side and remove the paper. All that remains is to decorate the cake as your imagination dictates. I melted a bar of milk chocolate in a water bath,
I put the chocolate in a bag, cut off a corner and “drew” circles like that.
The central “coins” are also made of chocolate - I found them in a candy store. It turned out to be such a cute jelly cake with sour cream.
My guys liked it, but while I was cooking, I tried both marmalade and chocolate, I didn’t even want cake anymore.
Almost the same way, only with cottage cheese and without marmalade, an interesting one is prepared, I advise you to try it.
All the best and see you again!
