Strawberry cake with foam and jelly

 

Ingredients (sheet approx. 20×30 cm)

Biscuit:

• 4 eggs

• 120 g of sugar

• 120 g of wheat flour

• 1 teaspoon of baking powder

Strawberry layer in jelly:

• 500-600 g of strawberries

• 2 strawberry jellies

• 700 ml of hot water

Foam/cream mass:

• 500 ml of cream 30-36%

• 250 g mascarpone

• 80-100 g of powdered sugar

• 2 tablespoons of gelatin

• 80 ml of water

Top (pink foam):

• 250 ml of cream 30-36%

• 200 g mascarpone

• 50-70 g of powdered sugar

• 1 strawberry jelly

• 250 ml of hot water

Decoration:

• powdered sugar for dusting

• jellies / jellies in cubes, raspberries or strawberries

Preparation

Preheat the oven to 170°C and fill the form with paper

baking.

Beat the eggs with sugar on a bright, fluffy mass.

Add flour with baking powder and gently

mix.

Pour the dough into the mold, level and bake for 25-30 minutes.

Cool the sponge cake.

Dissolve 2 jellies in 700 ml of hot water and leave to

cooling down.

Cut the strawberries into pieces and spread on a biscuit.

Pour out the cooled jelly on strawberries and put in

refrigerators for cutting.

Pour gelatin 80 ml of water, leave to swell and

heat to dissolve.

Whip 500 ml of cream, add mascarpone and powdered sugar,

mix to connect.

Pour the dissolved gelatin and blend briefly.

Lay out the cream mass on the cut jelly with

Strawberries and level.

Dissolve 1 strawberry jelly in 250 ml of hot

water and leave to cool.

Whip 250 ml of cream, add mascarpone and powdered sugar,

mix to connect.

Pour cooled jelly and briefly mix into pink

foam.

Lay the pink layer on top of the cake and align.

Garnish with powdered sugar and jellies/fruits.

Cool the whole 4-5 hours and cut into portions.