Ice Strawberry Cake
An ideal cake for dessert: very fresh, light, soft, delicious, fluffy, showy and, as if it were not enough, easy to make.
Hey, how are you? We continue to take advantage of the time of strawberries to make this peruvian cake, ideal for a dessert: it is very fresh, light, soft, delicious, fluffy, showy and, as if that were not enough, easy to do.Just follow a few tips for the unmold that was what I did not know how to do so I'll tell them my mistake. Instead of our chantilly, but since here it's hard to get I made a recipe to adapt it. With the same method I will try to do it with peaches in another time (I'll tell you) .Let's go to our thing: we must have a sponge cake previously and the rest is almost all about armed. ingredients 18 cm diameter sponge cake: Flour sifted 90gSugar 90gEggs 3 (at room temperature) Cream: Strawberry gelatin 1litroCrema chantilly 480g (milk cream 400g +80g of sugar) Gelatin unflavored 7g. Other: Strawberries to decorate cut into halves, approx. 300galmiBar to wet the cake (150 cc of water+50g of sugar, put it to heat and remove when boiling). Procedure Sponge Cake Put a pot with boiling water.In a bowl, lay eggs and sugar. Beat on the pot that we had prepared to heat it, without supporting in the water or in the pot if we are working with a plastic bowl because it will melt us. Beat to point letter (when it is well sparkling, the mixture grew and has pale color). I do it like this, but you can also beat it without giving heat.Add in 3 batches the flour in a wraparound way trying not to lower the preparation.Place the mixture in a butter mold, with lard paper underneath and again to grease. Flour the walls. Bake about 25-30 minutes until inserting a brochette stick comes out without adhesions and the edges have peeled off the edge of the mold.Do not open the oven at least the first 20 minutes because the cake will be lowered and there is no return!Remove from oven, cool about 15 minutes, unmold and remove the paper. Book. Coverage First we will use only 300cc of gelatin, so just prepare this amount that we will use to do what is left of coverage.Oil just a high tortera 20cm in diameter, then pass an absorbent paper to remove excess oil.Place a little of the gelatin and bring to the refrigerator until you start to take a little, the another leave it at room temperature so that it does not solidify. Take out the mold from the refrigerator and place the strawberries in halves, as the preparation is not so liquid they will not float. Let solidify and then place the rest of the gelatin reserved.Keep in mind when putting the strawberries that when unmolding I should see the outside of the strawberry with which, when accommodating them, the flat part is what I will be seeing and will be covered for the rest of the preparation. Book. Cream Beat the cream with sugar until it is almost ready. Reserve.Dissolve the unflavored gelatin in 45cc of water to solidify. Then melt about 10 seconds in the microwave before inserting it into the hot strawberry jelly. Please don't heat it too much, but it won't help us. Just, with affection.Make the remaining 700cc gelatin and then add the melted tasteless gelatin to it. Mix and let it at room temperature.Put a little of the chantilly cream in another bowl, gradually add the gelatin. Now I will pass this mixture to the other bowl with the remaining gelatin. Here what we wanted to do is to equate the temperatures a little. Armed Cut the sponge cake in the middle and wet it with the syrup.Place a little of the cream in the pan with the cover (covering about a centimeter). Take to the refrigerator to solidify a little and when putting the sponge cake does not absorb the mixture.Place a half of the sponge cake and cover with cream covering the sides well (should not be seen once unmolded). Bring to the refrigerator again a few minutes.Remove and place the other half of the sponge cake and cover again with the remaining cream. Take a fridge. Ideally, a whole day.To unmold (and here was my mistake), bring the mold a few seconds to the burner with low heat so that the gelatin loosen at the base. Not much, because even if it doesn't seem it will be melting and if we leave it more time we will undo our beautiful coverage. Pass a knife through the edges to peel off the gelatin cream.Unmold on the plate where we will present it. With the utmost care to lift the tortera, when it makes empty it will start to slowly go down. Don't hurry here, calmly, if you can't break our work at the last moment.Pass a spatula around the edges to pair.Now yes, as Francella would say: Eataaaaa!!!