How to make Strawberry Custard Cake. Sponge Strawberry Custard Cake

The composition of the cake is pure classic. Classic biscuit on eggs plus custard with the addition of chocolate. And also - ganache from white chocolate and fresh fragrant strawberry... Since the biscuit itself is quite dry, do not neglect the impregnation - it will only play into your hands.

on a 21 cm form:

For biscuit:

4 eggs
180 g sugar
150 g flour
1 tsp vanilla sugar

For the custard:

3 yolks
25 g corn starch
75 g sugar
375 g milk
100 g milk or dark chocolate

For ganache:

100 g white chocolate
50 ml heavy cream(30% or more)

500 g strawberries

Preparing the custard.

Beat the yolks with sugar and starch until a fluffy light mass is obtained.

Bring the milk to a boil. With constant stirring with a whisk, pour in a thin stream into the yolk mixture. Pour back into the pot and set over moderate heat. Cook, stirring constantly with a whisk, until thickened. We remove from the fire.

Add finely chopped chocolate and stir until smooth.

We put it in a bowl, cover the surface of the cream with a film and put it in the refrigerator until it cools completely.

Cooking a biscuit. Beat the whites with half the sugar until soft peaks.

Beat the yolks with vanilla essence and the remaining sugar until they are white.

We combine proteins with yolks. Gradually sift the flour and knead a light dough. We stir as gently as possible to squeeze out as little air as possible from the dough.

We put the dough in a mold and send it to an oven preheated to 180 degrees and bake until tender, about 35 minutes. Take the finished cake out of the oven and let it stand for 15 minutes in the form. Then we take it out of the mold and cool it completely. Cut into 2 cakes.

Soak the cakes simple syrup(sugar and water halved by weight) - the amount of impregnation - according to your taste.

We collect the cake. Spread the bottom cake with a layer of cream. Put strawberries cut into halves on top - about 300 g.

Put the remaining cream on top.

Cover with the second cake layer.

Cooking ganache. Chop the chocolate finely. Bring the cream to a boil and pour it over the chocolate. Stir until smooth.

Pour the ganache over the top of the cake. put the cake in the refrigerator for 30 minutes or more to freeze the ganache. Let the cake stand in the refrigerator overnight.

Ready cake decorate with strawberries and serve.

Enjoy your tea!

Cooking the dough. To do this, put flour, salt, sugar and diced cold butter in a blender bowl. Chop until you get a fat crumb.

Pour in water and knead the dough as quickly as possible. You cannot knead for too long, otherwise the butter will melt and the dough will turn out to be wooden.

We form a ball out of the dough, wrap it in plastic wrap and put it in the refrigerator for 30-40 minutes.

While the dough is cooling, prepare the custard.

Beat the yolks with sugar until white.

Add flour and beat again. Bring the milk to a boil. Pour in a thin stream into egg mixture without stopping whipping. Pour into a clean ladle and set over medium heat.

Cook, stirring constantly with a whisk, until the mixture thickens.

We remove the ladle from the fire. Add a couple of cubes butter stirring well after each addition. Then add vanilla essence and finely chopped chocolate and stir until dissolved.

Transfer the cream to a bowl.

Cover the surface with cling film and put the bowl in the refrigerator.

We take out the cooled dough from the film and roll it into a layer 4-5 mm thick. We put it in a mold (no need to lubricate), press it with your fingers to the sides. We remove the surplus.

We put a sheet of foil on the surface of the dough, pour a load (beans, peas or rice) on top.

We put in an oven preheated to 180 degrees and bake for 10 minutes. We take out, remove the foil with the load, prick the bottom with a fork. Return the mold to the oven and bake for another 10 minutes.

Take out and cool again.

Cut the strawberries into quarters.

Put the cooled custard in the cooled base and smooth it out.

Put the berries on top of the cream and cover them with a layer of fast-setting jelly. You can skip this moment, but with gelatin, the tart will retain its appearance longer.

Let the tart stand in the refrigerator for a couple of hours, then serve.

Enjoy your tea!

Now let's celebrate the start of the new strawberry season with a chic tart!

Sand base, delicious custard and lots and lots of berries - beauty!

It is easy to cope with the preparation of strawberry tart - it's not for nothing that we have already trained on apple, orange and chocolate. Do shortcrust pastry and cook custard - we know how, and you can entrust the kids with beautifully laying out a strawberry on top, they will really like this task!

Ingredients:

For shortbread:

• Flour - 200g;
• Butter - 120 g;
• Sugar - 1 teaspoon;
• Salt - ¼ teaspoon;
• Water - 1-2 tablespoons.

For the custard:

• Milk - 250 ml;
• Large yolks - 3 pcs.;
• Sugar - 60 g (= 3 tablespoons without top);
• Flour - 40 g (= 4 tablespoons without top);
• Butter - 50 g (i.e. ¼ pack);
• Vanillin - a pinch, or a packet of vanilla sugar.

To decorate:

• 500 g fresh strawberries;
• Mint leaves.

How to bake:

Making shortbread dough.

Pour flour and sugar into a bowl, cut butter into pieces and grind into crumbs with your hands.

First, pour in 1 spoonful of cold water and knead the dough, if it still crumbles, add a second spoonful of water.

Quickly making the dough into a bun, wrap it in a foil or bag and put it in the refrigerator for half an hour or a little more.

In the meantime, prepare the tart custard. We put the milk on the stove to heat up - keep an eye on it so that it doesn't run away. It is necessary to heat the milk well, bringing it almost to a boil, but not to boil it.

In the meantime, it is warming up, combine the yolks with sugar.

And beat with a mixer until fluffy (as for a biscuit).

Add flour to the lush mixture, first just stir with the whisk of the off mixer so that the flour does not scatter around the kitchen, and then turn on the mixer and beat until smooth.

Pour hot milk in a thin stream into the whipped mixture, stirring all the time, and beat until smooth.

We shift the blank for the cream back to the dish where the milk was heated (I have a cast-iron cauldron with thick walls), and heat, stirring, over low heat until the cream thickens.

Remove the cauldron from the heat and set it to cool for now.

And here the dough has cooled down enough. We take it out and roll it out on a silicone mat (if there is no mat, on a table sprinkled with flour) into a round cake 0.5 cm thick; diameter 2-3 cm larger than the diameter of your mold.

Having wound the cake on a rolling pin, we transfer it to a mold, the bottom of which is covered with parchment (I have a detachable one for tart). Ideally, the edges of the dough should hang slightly from the edges of the mold - then they can be easily aligned by rolling with a rolling pin and cutting off the excess dough. If the form is larger and the cake does not reach the edge, we form the sides with our hands. I did just that - my form is 24 cm, and the amount of dough seems to be designed for a little less - 20-21 cm.

We poke the cake with a fork so that it does not swell during baking. And for a greater guarantee that the base will turn out to be even, cover the cake with baking foil, and pour dry beans or peas on top.

We put the form with the cake in an oven preheated to 180C. We bake for 10 minutes, then carefully take it out with the help of oven mitts, remove the foil with peas and put it back in the oven for another 10 minutes.

Meanwhile, the cream is no longer hot, but warm, like fresh milk. It's time to add pieces of softened butter, vanillin to it and beat. The custard is ready.

And here is the shortbread cake ready - slightly gilded, became dry. Do not overdo it, otherwise the shortbread dough will not become crumbs, but hard. And in fact, we liked the version of the dough for apple tart more - yolks and more butter go into the dough, but it also turns out to be more crumbly.

While the cake is cooling, wash and chop the strawberries. I keep the berries in cold water for five minutes so that the bed dirt is soaked off them, then I wash the berries under running water, put them in a colander and rinse them. Even strawberries harvested after rain become clean from such water procedures.
Cut the berries into halves or quarters.

Filling the base for the tart custard, evenly distributing the cream over the shortcrust cake.

And on top of the cream, lay out the strawberries beautifully.

If you want the tart to become even more chic, shine beautifully, you can pour a thin layer on the berries strawberry jelly(as in the recipe shortbread cake with strawberry).

And it also looks very beautiful if you complement the bright ruby ​​strawberry with emerald green leaves of fresh mint.

Delicate desserts are the real passion of the sweet tooth. And what could be tastier light cake with biscuit and fresh berries almost melting in your mouth? Perhaps nothing. The strawberry custard cake recipe does not require any special ingredients, everything is in the kitchen of every housewife. As for the berries, in the spring-summer season they can be easily bought on the market. And most importantly, the berries are not exposed heat treatment, which means they retain all their benefits. For the filling and decoration, you can use absolutely any berries. But it goes especially well with sweet custard. fresh strawberries... For the filling, it can be cut and decorated whole. Such sponge cake with custard and strawberries will be a decoration for festive table or Saturday tea with friends.

In order to make a biscuit cake with strawberries and custard, you will need:

For biscuit:

• 5 eggs;
• 185 gr. sugar (glass);
• 165 g flour (glass);
• 2 tsp baking powder for dough (no slide);

For the cream:

• 1 liter of milk;
• 100 g flour (4 tbsp. l.);
• 180 g Sahara;
• 5 yolks;
• 200 gr. butter;
• 2 pinches of vanilla or 2 tbsp. l. vanilla sugar;

For filling and impregnation:

• 250 ml boiling water;
• 2 tbsp. l. coffee (instant);
• 500 gr. fresh strawberries.

How to Make Strawberry Custard Cake Step by Step Recipe.

1. First of all, let's take a biscuit. We heat the oven to 200 degrees, and in the meantime, with a mixer, beat the eggs with sugar into a foam, add flour and baking powder, beat everything well with a mixer. The consistency of the dough resembles liquid sour cream. Pour the dough into a baking dish and place in a preheated oven for 20 minutes.

2. We take out the biscuit, refrigerate. We check the readiness with a match / toothpick. Divide the finished cooled biscuit into 2 or 3 cakes, depending on the thickness that you like. But the thinner the cake layers are, the faster all the cake is soaked, the tastier it will turn out.

3. Cakes can be soaked in sugar syrup. But it will be tastier to combine delicate milk custard with coffee impregnation biscuit. We brew coffee in a bowl, leave to cool.

4. Prepare the custard. We take out the oil from the refrigerator in advance, it should melt when room temperature... To make the cream thicker and more saturated, we cook it on the yolks. Separate the yolks from the whites. We remove the whites, we do not need them, and beat the yolks with sugar until a white foam appears.

5. Put a saucepan on the stove, pour the sweet egg mass into it, add milk. Mix well. Bring to a low boil over low heat.

6. Pour flour, stir breaking lumps. We continue to cook, stirring all the time until the cream becomes thick. To determine readiness, we dip a spoon of which we stir into a saucepan, take it out, drag it along its center with another spoon or with a finger. If there is a trace left and the boundaries do not flow, it is ready.

7. Ready cream remove from the stove and cool for 5-7 minutes. To make the cream cool faster, you can put the pan with it in cold water... Then put softened butter and vanillin in a warm cream with a temperature of 40-50 degrees. Beat the cream with a mixer. We place in a cold place so that the cream thickens a little.

8. Carefully wash the strawberries, tear off the stalks, cut them as you like.

9. We start assembling the cake. We beautifully lay the first cake layer on a flat plate, board or stand. We saturate the coffee cake.

10. Lubricate with custard, which will need 1/4 part to grease two cakes and leave half of the cream to coat the cake.

11. We spread the chopped berries.

12. We put the second cake in the same way, saturating it with coffee and sandwiching it with strawberry cream. Soak the third cake with coffee and cover with the remaining cream.

13. Spread out the remaining strawberries.

14. Put the finished cake in the refrigerator to soak. Impregnation time - 2 hours.
Delicious strawberry custard cake is ready. Bon Appetit!

So, hostesses, today I will tell you how to bake a strawberry custard cake. Simple, fast and delicious! The photos are all copyrighted, and do not doubt that you will get exactly the kind of beauty that literally a few minutes after serving on the table will turn into a completely different consistency in a completely different place, that is, in the stomach. But it's better not to write about this ... 🙂

How to Quickly Bake Strawberry Custard Cake?

To simplify the cooking process, it is better to lay out all the ingredients on the table in advance:

Dough

• 6 eggs (for a double portion - 12 pcs.)
• 1 cup granulated sugar
• flour - choose the amount by eye (so as not thicker than sour cream)

Classic custard

• Milk - 500 g
• Eggs - 2 pcs.
• Granulated sugar - 200 g
• Flour - 40 g
• Vanilla sugar - 5 g

Feel free to separate the yolks from the proteins, add a pinch of salt to the proteins. Whisk the whites in a deep bowl for about 10-15 minutes. In the process, gradually add 1 glass of granulated sugar, without ceasing to beat the yolks into the mass, and then flour. Place the dough in a preheated oven (200 C °).

After your strawberry cake base comes out of the oven, cut it in half and soak it liberally with some syrup.

Next, you start cooking the custard. So that there are no "terrible" lumps, better eggs, for a start, beat with sand, then add flour and only then, gradually stirring, pour in milk. After that, you can safely put the mass on the stove and cook until tender. The photo below clearly demonstrates the process of collecting strawberry cake. Naturally, do not forget about fruits and berries, and since the cake is called strawberry, we lean more on tasty and fleshy strawberries.