Cream strawberry dessert is widely loved by girls because of its beautiful color and delicious taste, and the cream and strawberries are not greasy. At the same time, dessert can make people happy, so a tempting strawberry dessert should be hard to refuse.
In every formal afternoon tea, exquisite food is essential. The creamy strawberry dessert will naturally be the perfect choice for afternoon tea. If you don't want to go out on your own that day, treat yourself with a strawberry cake at home.
First of all, to make a strawberry cake, you need to prepare the ingredients: 80 grams of low-gluten flour, 3 eggs, 90 grams of caster sugar, 1 tsp of vanilla extract, 30 grams of corn starch, and 1 lemon. Ingredients B are 170 grams of strawberry jam, 250 grams of whipped cream, 50 grams of sour cream, 1 tsp of vanilla extract, 15 grams of caster sugar, 250 grams of strawberries, and a little mint leaves.
To do this, mix the flour and cornstarch well and sieve twice. Beat the eggs and 1 tsp of northern vanilla extract with an electric mixer at high speed for about 5 minutes, then add 90 grams of caster sugar little by little, and continue to beat for about 10 minutes while adding, until the color is white and the texture is thick. Sift in flour mixture little by little, stirring constantly with a spatula; rub in lemon zest and mix with a spatula.
Pour the batter into the mold, put it in the oven preheated to 180°C, bake for 30~35 minutes, take it out and let it cool, and unmold. Cut the cake in two horizontally, spread the strawberry jam evenly on top of the lower slice, and place the other slice on top.
Mix together the whipped cream, sour cream, 15 g caster sugar and 1 tsp vanilla extract, whip until stiff and spread over the top and sides of the cake. Serve with strawberries and garnish with a few mint leaves. I used a round cake tin about 18 cm (7 inches) in diameter. There is no need to turn the cake upside down when it cools.
Such a delicious and beautiful strawberry cake is complete, but there are still some things to pay attention to:
1. Refrigerate the eggs before use, the egg whites will be better whipped!
2. The eggs need to be adjusted according to the size of the flour!
3. In addition to removing fishy smell, white vinegar or lemon juice can also help stabilize the meringue!
4. If the oven does not have an automatic preheating function, then it is necessary to set the time to prevent it from cooling down after preheating!
5. The mousse ring is not sticky, just lift it up gently to demould. It is also easier because there are strawberries around, and the whipped cream does not stick to the mousse ring very much. If you use other mousse rings, It is best to use a hair dryer or a hot towel to assist in demoulding!
