How to assemble a huge cake 30 cm in diameter! STRAWBERRIES - STRACCIATELLA WITHOUT gelatin? Delicious cake! With a hand mixer!
The taste of the cake is very balanced! Neutral-tasting cake cakes perfectly complement the delicious filling!
the cake is 30cm x 12cm in size . Weight 4400 gr
it is better to leave the cake in the refrigerator for stabilization for a couple of hours or overnight in assembled form, so that for sure it hides and keeps its shape perfectly!
link to the video on making a sponge cake for this cake, which does not fall off! • СЕКРЕТ пышного ОГРОМНО...
INGREDIENTS for a sponge cake for a mold of 30 cm, height 7.5 cm:
10 medium-sized eggs at room temperature (weight of 1 egg about 50 g without shell)
1/2 teaspoon salt
30 grams of vanilla sugar or vanilla extract
500 grams of sugar
250 ml of milk (room temperature)
250 g of odorless vegetable oil
700 gr flour
30 g of baking powder
bake at a temperature of 180 degrees Celsius top-bottom mode without convection at an average level for 45 minutes at first (we do NOT open the oven for the first 45 minutes!), after 45 minutes we cover the biscuit with foil and bake for another 25 minutes also at 180 degrees Celsius until ready and check with a wooden stick so that it comes out of the biscuit dry and clean. The total baking time is approximately 1 hour and 10 minutes.
INGREDIENTS for the strawberry layer:
180 grams of sugar
80 g of corn starch
8 g vanilla sugar
750 g strawberry puree (without sugar)
100 g butter
INGREDIENTS for custard:
350 ml of milk (bring to a boil in a saucepan)
120 grams of sugar
16 g vanilla sugar
35 g of corn starch
150 ml of milk
2 medium-sized eggs (or 6 yolks with a total weight of 100 grams)
150 grams of butter
it is better to leave the cake in the refrigerator for stabilization for a couple of hours in assembled form, so that for sure it hides in you and keeps its shape perfectly!
INGREDIENTS for white cream :
350 ml of chilled cream with a fat content of at least 30%
250 g of chilled mascarpone cheese
300 g of chilled cream cheese
40 g powdered sugar
16 g vanilla sugar
in one half of the cream I add 50 grams of chocolate chips
70 ml of boiled water for impregnation of the top cake
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