For some reason, everyone is hearing about the duet of strawberries and cream. In fact, your favorite berry goes just as well with sour cream. You can use them to make a lot of amazing desserts, salads, sweet soups and even a cake. But more on that below.
For desserts, only ripe and juicy strawberries are used. If it is to be consumed whole or in pieces, then you need to choose dense berries. For purees, sauces and sweet soups, you can use soft, overripe and crushed strawberries.
Sour cream for desserts can be used at any fat content, if the percentage is not indicated in the recipe. Density also does not matter unless specified.
Strawberries are simply combined with sour cream and light desserts are prepared. Or they add cookies, chocolate, marshmallows and other various ingredients to make delicious delicacies.
The simplest version of strawberry dessert with sour cream. It can be consumed like this, served in pancakes or pancakes, or used for other desserts. The amount of sugar can be changed to suit your taste.
Ingredients
0.3 kg strawberries;
0.1 kg sour cream;
0.5 packets of vanilla sugar;
3 spoons of powdered sugar.
Preparation
1. We wash the berries, previously cleared of the stems, and select several dense and ripe specimens.
2. Throw the rest of the strawberries into a bowl, add powdered sugar, vanilla and sour cream. Grind with a fork or beat with a blender.
3. Transfer the resulting dessert into a beautiful, suitable-sized bowl.
4. Cut the reserved berries into slices and decorate the delicacy. If the strawberries are not large, then you can lay out the whole berries.
For a jelly dessert of strawberries with sour cream, it is better to use dense berries so that the pieces retain their shape. You need instant gelatin.
Ingredients
0.25 kg sour cream;
2 spoons of gelatin;
3 spoons of sugar;
120 ml of water, you can take milk;
0.2 kg strawberries.
Preparation
1. Fill the prescription gelatin with water. If it is instant, then just let it sit for about ten minutes. For regular gelatin, it is better to set aside half an hour.
2. Beat sour cream with sugar, you can immediately take the powder.
3. Cut the washed strawberries into pieces.
4. Heat the swollen gelatin in a water bath. You can simply put it in the microwave for a few seconds. But it is very important to ensure that the mixture does not boil.
5. Combine gelatin with sour cream, add strawberry pieces. That's it!
6. The mixture can be left in one container or poured into small molds. Place in the refrigerator to harden and after 2 hours you can enjoy dessert.
Recipe for a layered strawberry dessert with sour cream, which requires white chocolate. It is better to collect the delicacy in transparent stemmed wine glasses or in glasses. Yield: two servings.
Ingredients
0.18 liters of sour cream;
4 spoons of powder;
1 pinch of vanilla;
50 grams of white chocolate;
100 grams of strawberries;
Preparation
1. Make cream from sour cream with powder and vanilla.
2. Freeze the chocolate, then rub it with shavings.
3. Peel the banana, cut into pieces and place in two bowls. Grease with sour cream and sprinkle with chocolate.
4. Place strawberries on top; if they are large, you need to cut them.
5. Pour the remaining sour cream over both servings and cover thickly with chocolate chips. And you can already eat dessert!
A hearty treat that can serve not only as a dessert, but also as a breakfast. In the summer, this dish will be very useful and will diversify a boring diet. You can take any cookies, but shortbread is better.
Ingredients
0.1 kg of cookies;
0.15 kg strawberries;
0.2 liters of sour cream;
50 grams of powder.
Preparation
1. Break the cookies into small pieces and throw them into a bowl.
2. Add strawberries cut in half to it.
3. Next, throw in the powder and spread the sour cream.
4. Quickly mix the dessert, place it in two bowls and serve immediately. There is no need to wait for the cookies to soften.
The recipe for an incredibly tasty dessert made from strawberries with sour cream, which will make you look at the usual corn flakes in a new way. It is better not to prepare it in advance; we do it just before use. It is better to take liquid sour cream.
Ingredients
0.2 liters of sour cream;
0.2 kg strawberries;
0.12 kg corn flakes;
Sugar to taste.
Preparation
1. Wash the berries and simply cut them into any pieces. If the strawberries are small or strawberries are used, then you can add them whole.
2. Add corn flakes.
3. Next add sour cream. As mentioned, it is better to use liquid so that there is enough moisture to saturate the flakes.
4. Stir everything well, put it into portioned plates and in a couple of minutes you can eat!
5. If desired, you can sprinkle the treat on top with grated chocolate, coconut flakes, or simply decorate with berries.
A variation of an amazing strawberry dessert with marshmallows and sour cream. Since the ingredients are sweet, no sugar is added to the recipe. It is better to use plain vanilla marshmallows without various additives and not in icing.
Ingredients
0.2 kg marshmallows;
0.15 kg strawberries;
1 orange (you can take two tangerines);
0.3 liters of thick sour cream;
A little white chocolate.
Preparation
1. Cut marshmallows into cubes. If it sticks, periodically wet the knife in cold water. Transfer to a bowl.
2. We also cut the washed and dried berries, making the pieces similar in size to marshmallows.
3. Peel the orange, separate it into slices and cut each one crosswise. We throw away the bones. We send to the rest of the ingredients.
4. Add sour cream to dessert and stir.
5. Transfer it into a beautiful bowl, you can divide it into several servings and scatter it among glasses or bowls.
6. Sprinkle with white chocolate and serve.
Have you eaten strawberry soup? No? It's easy to fix! The recipe for an easy and quick dish that is also incredibly beautiful.
Ingredients
0.25 kg strawberries;
3 spoons sugar;
0.15 liters of sour cream;
3 mint leaves.
Preparation
1. Place the peeled berries in a food processor and turn them into puree. Pour directly into a plate or tureen.
2. Shake the sugar with sour cream, it is advisable to dissolve all the grains.
3. Pour the resulting cream into a pastry bag or just into a bag. Cut off the corner.
4. Squeeze sour cream onto the strawberry puree in a spiral, imitating a snail.
5. A spectacular soup can be served. Or take a toothpick and draw more patterns on the surface, stretching the sour cream from the center to the edges. Decorate with mint leaves.
A variation of an amazing gingerbread cake with strawberries and sour cream. The dish is very simple, even a child can handle it. It is better to take large berries to make it easier to lay out the layers.
Ingredients
0.2 kg strawberries;
0.13 kg of powder;
0.3 kg of gingerbread;
0.35 kg thick sour cream.
Preparation
1. Immediately prepare regular sour cream with powdered sugar. You can add a little vanilla for flavor. We put it in the refrigerator for now.
2. Cut the gingerbread crosswise into 3 cakes.
3. We also cut the strawberries into small slices.
4. Assembling dessert. To do this, line a bowl with cling film.
5. Place a layer of gingerbread on it and grease with sour cream.
6. Now comes the strawberry layer. It also needs to be lubricated with cream.
8. Cover the bowl with the future cake with film and put it in the refrigerator for at least two hours so that the gingerbreads are soaked.
9. Take out the cake, turn it over onto a plate and remove the film. We decorate in any way.
No fresh strawberries? Most sour cream desserts can use frozen berries, but they must be thawed and excess liquid drained.
The best decoration for strawberry desserts is the berries themselves. But it is not necessary to lay them out entirely. You can cut it into slices and make thin rose petals. White chocolate sprinkles or coconut shavings look impressive on delicate delicacies.
Strawberries with sour cream and sugar are a popular and beloved dessert since childhood. We suggest adding a little aesthetics to it, turning the usual sweet mixture into an elegant, bright dish. In addition to strawberries, the dessert can be prepared with other berries, then you get a more complex mix with sour cream.
Ingredients for 2 servings:
- strawberries 400 g;
- 21% sour cream - 100 ml;
- sugar - 2 tbsp. l.;
- vanillin - 1 chip;
- whipped cream and mint - for decoration.
How to cook with photos step by step
We wash the strawberries under running water, let them dry a little and remove the sepals. Cut the berries lengthwise into halves. Take bowls or glasses and fill them with strawberry pieces to 1/3 of the volume.
Combine sour cream with sugar and a pinch of vanillin. Stir with a tablespoon and place in the refrigerator for 15 minutes until the sugar grains dissolve slightly.
Beat the cooled mixture with a mixer or blender with a whisk attachment until a thick foam forms. The sour cream and sugar should double in volume - this will take about 7-10 minutes. If the sour cream was not fat enough and the cream turned out to be runny, you can add 0.5 tsp to it. thickener for sour cream based on starch. But usually, when using high-quality sour cream with high fat content, the consistency is already quite dense.
Carefully place half of the whipped sour cream into glasses, pouring it liberally over the berries.
Place the remaining strawberries on top and cover again with a layer of sour cream.
Serve the dish chilled immediately after cooking.
Strawberries, sour cream and sugar - a simple but very tasty combination! Seasoned with sweet sour cream sauce, the berries reveal their taste and wonderful aroma even better. It turns out beautiful, bright and very tasty, which can also be served on the festive table. Bon appetit!
You will need the following products:
Preparation:
Rinse the strawberries in cold running water, sort for spoiled berries and then separate the stems, and then put them in a deep cup.
After this, add sugar and mash the contents until a homogeneous mass is formed. If you get whole pieces, then it’s okay, it’s even tastier. Then stir the mixture and wait until the sugar is completely dissolved.
It should be noted that sugar always needs time to completely dissolve. It’s unpleasant when something crunches on your teeth. Of course, you can add powdered sugar if you wish, then this process will speed up somewhat.
Sour cream adds a special flavor to the dish and is usually always added at the end.
The dessert should be mixed and served.
If you are setting a festive table, for example, for children, then the dessert should be decorated. To do this, put a teaspoon of sour cream in the middle of the mass, but you do not need to mix it, but place a clean, whole berry on it.
Such a presentation will delight the child and whet his appetite. After all, many of us know that a person first of all “loves” with his eyes. For adults, you can add a few leaves of fragrant mint to the strawberries, but, of course, this is not for everybody. After all, not everyone likes its smell.
This recipe is very popular during the season, because it is in the summer heat that you want something unusually tasty and aromatic. This dessert is very simple to prepare, and even a novice housewife can handle it with ease.
First you need to prepare the necessary products:
If desired, you can add vanilla sugar (or vanillin), which will give the dessert a pleasant aroma, although many housewives say that it is better not to interrupt the smell of strawberries, so everyone decides according to their own preference.
Preparation
Pour gelatin with cold water (you can do this directly in a glass) and leave to swell. Today, such a product is sold in different qualities, that is, when purchasing, pay attention to the instructions, it describes in detail how long it takes to soak the gelatin. Because one product requires an hour, and another 15 minutes. Next, you need to mix sour cream, for example, with vanilla sugar and wait until it completely dissolves.
During this time, you can prepare the strawberries. To do this, you should select the necessary forms (into which the jelly will be poured). Some housewives line the container with special cling film so that later it is easier to remove the jelly and it does not break its shape. Next, put the washed and stemmed berries into the cells (you can cut them in half).
Heat the swollen gelatin in a water bath or low heat until liquid and mix with sour cream. You cannot boil gelatin, because it will lose its jelly properties and as a result the dessert will not work out, that is, it will not harden even in the refrigerator. Mix the mixture thoroughly and pour it into the molds in which the berries are placed. Many experienced housewives prepare such desserts with the addition of other fruits, for example, banana rings, which results in a whole fruit boom.
These are the recipes for strawberries with sour cream that we recommend adopting. Well, below we offer a couple of options to diversify the strawberry menu.
Several types of fruits are used for preparation, namely:
Using a blender, you need to turn each ingredient into a puree-shaped mass and place it in separate deep cups (add sugar to taste). To make it easier to navigate the proportions, take everything in equal quantities.
Next, take three tablespoons of gelatin into a glass of cold water and leave to swell. During this time, prepare a container for the jelly, which should be deep, because several layers of fruit will be placed there.
After the gelatin mass is ready, it should be heated (do not boil) to a homogeneous liquid consistency (there should be no “marmalade” grains of gelatin, they should all dissolve) and pour gelatin separately - banana separately, strawberries separately and kiwi separately. You can add a sour cream layer, as in the photo.
Mix quickly and carefully place in the form in which the dessert will be served. Place the strawberry layer first, then the banana layer and finally the kiwi. Place in the refrigerator until completely frozen. When serving, you can decorate with whole strawberries. Bon appetit!
Very tasty cocktails are made from strawberries and bananas. The combination of these tastes will not leave even the most avid critics indifferent. Moreover, the drink can quench thirst for a long period of time and its composition is very nutritious and healthy.
Ingredients:
Place all ingredients in a blender and blend for about five minutes. After this, pour into a glass and serve immediately. Decorate the rim of the glass with a lemon slice. To do this, cut a slice of lemon a little and hook it onto the side of the glass. The taste of citrus fruits gives a special sourness and additional aroma to the drink.
Preparing such delicious desserts will not take much time, but the taste pleasure will definitely bring a lot of pleasure to the whole family or guests. Bon appetit!
Also try cooking.
Greetings!
Today I offer you such a dessert as strawberries with sour cream. We will grind with a regular immersion blender; this can also be done in a bowl with a knife. This drink is perfect for both adults and children, especially in the hot summer season. If you are going to drink it immediately after cooking, then you should take the strawberries from the refrigerator so that you don’t have to wait until it cools down, since it tastes best when it’s cool. In this case, the emphasis is on strawberries, but you can add more sour cream and it will be similar to yogurt or a milkshake. And so as not to have a lot of calories, we take the least fat sour cream.
This amount is enough for approximately 1 glass.
The recipe, as always, with step-by-step photos.
Ingredients for 1 serving:
Let's start cooking.
Wash the strawberries, remove the stems and place them in a blender bowl.
Add sugar, sour cream and blend with a blender for 2-3 minutes until smooth.
Strawberries with sugar in a blender, ready.
Bon appetit!
What can you make from fresh, aromatic strawberries quickly and easily? We have collected the best recipes for you: jelly or preparations for the winter, cake or dumplings!
To make jam, you need to purchase ripe and dense berries of approximately the same size, then they should be thoroughly washed under running water, dried and the green stalks removed.
After this, you need to pour the berries into a large, deep saucepan and cover them with the specified amount of sugar, in which the strawberries will infuse for 4-6 hours: this will release the juice necessary for further cooking.
After the specified time has passed, place the pan with the berries, sugar and sweet syrup on the stove, bring the liquid to a boil and cook the strawberries for 5 minutes over low heat.
At the same time, remove the foam that will form there from the surface of the liquid. Then remove the pan from the stove, slightly cool its contents and leave to steep for 10 hours, covering the pan with a thick towel.
As soon as 10 hours of waiting have passed, we put the pan with strawberries on the stove again, bring to a boil, boil for 5 minutes, skimming off the foam. Then once again let the jam cool completely. We repeat the above manipulations one more time.
We sterilize the jars and sealing lids in advance, pour the cooled jam into the jars and close them carefully. We send the jars of jam to be stored until winter in a dark and cool place. Strawberry jam is ready.
Wash the strawberries well and separate the stems. It is advisable to change the water at least once. You will see that clean strawberries have a slight dirt residue. It shouldn't exist.
Preparing jars for strawberries. I just poured boiling water over them and boiled the lids for about 5 minutes. But if in doubt, keep them steamed or in the oven.
Pour prepared strawberries into jars. There is no exact quantity here. Everyone adds as much as they want. There are indeed some restrictions. For example, if you put less than 350 grams, then the compote may not have a strong strawberry flavor. Well, you shouldn’t take more than a kilogram either, it will be too much.
The optimal norm is 500 - 600 grams. This way the taste of strawberries will be heard and a lot of berries will not be wasted. Especially if they are purchased. The photo shows that 600 grams is about a quarter of a 3 liter jar.
Meanwhile, our water began to boil. We take water at the rate of 2.5 liters per 3 liter jar. This is also not an accurate result. Here we have 2.4, and sometimes 2.5 liters. But it’s better to take it with a reserve the first time. Pour boiling water over it, leaving about 1.5 centimeters from the edge of the jar.
Let the strawberries warm up for about 10 - 15 minutes. Then we express.
We measure sugar according to the number of cans drained. In our case, all four fit into one container and I added one kilogram of sugar.
Of course I weighed it with scales, but you can also measure it with glasses. One 250 gram glass with a slide contains 250 grams of sugar. At least in the glasses we have.
Bring to a boil and simmer for two minutes until everything boils well. Pour our sweet strawberry syrup into jars. For the photo, I put the pan on the table and poured it there. I advise you to do everything near the stove without turning off the heat. So to speak, pour boiling syrup over it.
And immediately roll up the lids. If suddenly you didn’t have enough syrup in the last jar, then add boiling water. It may be that a glass of water is not enough. Strawberries simply shrink in size when exposed to hot water and take up less volume.
So I recommend adding 80 - 100 grams of water to each jar. And even before the syrup is poured into jars. After we have rolled up the compote, we need to give our strawberry compote a bath. To do this, place the covers on a warm blanket and wrap them up. Leave for a day.
After a day, you can turn it over and let it cool completely. And then take it down to the basement or storage room.
You can prepare such a healthy delicacy very simply and quickly. It can be stored in the refrigerator for 4-5 months, delighting you with a wonderful fresh taste and the presence of a large amount of vitamins.
For this recipe, the appearance of the strawberries will not be particularly important, because such strawberries with sugar for the winter without cooking will be pre-ground. Therefore, you don’t have to reject slightly bruised, slightly unripe or overripe specimens.
Wash 1 kg of raw berries thoroughly, remove all green stalks and wait until completely dry. Add 1.2 kg of granulated sugar and let it brew for 3-4 hours (or better yet, leave it overnight) to release the maximum amount of juice.
Use a masher or a more modern method - a blender, as a result you should get an almost homogeneous mass.
Wash the jars thoroughly, then steam them thoroughly in the oven at 120 degrees for 10 minutes - the droplets of water on the walls should disappear. Boil the lids for a few minutes.
Pack the berry mass into dry sterile jars, close the lids (they should already be completely dry and cooled). Place in the refrigerator for storage. Alternatively, you can freeze strawberries for the winter without cooking in plastic cups.
Without defrosting, place the strawberries in a saucepan with a thick bottom, cover with sugar and leave for several hours (I left it overnight).
This is what defrosted strawberries looked like in the morning.
Squeeze juice from half a lemon.
Add lemon juice to the strawberries and use an immersion blender to blend the mixture a little. I like it when there are small pieces of strawberries left.
Place the pan on the fire, bring to a boil, let simmer for 5-7 minutes over low heat, stirring occasionally. After this, remove from heat and let cool completely.
Repeat this procedure 3-4 times until the jam consistency meets your requirements. I boiled it 4 times, the jam turned out perfect: not very thick, but not runny either.
Pour the hot jam into clean jars, let cool and put in the refrigerator. Store in the refrigerator for 3-4 weeks. Maybe it can take longer, but we eat it much faster :) Delicious, bright and aromatic strawberry jam is ready.
Add it to porridge or yogurt, serve the jam with pancakes, pancakes or cheesecakes. Or you can have it like I have for breakfast, with a croissant and cheese. Bon appetit!
For the test:
For the filling:
First you need to prepare the pie dough. To do this, pour the flour onto a board, add butter cut into small pieces, and chop with a knife.
Then collect the flour and butter crumbs into a mound, make a hole in the center and crack the egg into it.
Add a little sugar to the egg.
Start stirring little by little, first the egg with the sugar, then with the flour.
At first, the dough may begin to stick to your hands and crumble into separate pieces.
Knead the dough and roll it into a ball. Wrap it in cling film and put it in the refrigerator for half an hour.
While the dough is chilling, you can make the strawberries. Rinse the berries well under water, remove the leaves and let them dry. Then cut the strawberries into halves or quarters.
Prepare the filling for the pie. Beat eggs into a bowl, add sugar and vanilla sugar, beat well with a whisk.
Then add sour cream and flour, beat well again.
Remove the dough from the refrigerator and place it in a baking dish, forming sides.
Place strawberries on the dough.
And fill with the prepared filling. Place the strawberry pie in an oven preheated to 180-200 degrees.
Bake the strawberry pie for about 45-50 minutes.
The filling will set completely when the cake cools.
Dough for dumplings:
Strawberry filling:
First of all, we knead the dough for our strawberry dumplings. Even slightly expired kefir is suitable for this. Pour it into a bowl, add oil, soda and salt and mix first with a spoon and then with your hand.
Knead a non-sticky (or just a little) but soft dough. Cover and set it aside while we make the filling. After the dough rests for 10-15 minutes, it will become elastic and pleasant to work with. Even if you forget about it for half an hour, nothing bad will happen to it.
Wash the strawberries and tear off the stems. I cut large berries immediately before putting them in dumplings so that they don’t leak, but I don’t cut small ones at all.
Roll out some of the dough on a floured table and cut out circles with a glass. Or you can roll the sausage, cut it into pucks and then roll each one into a flat cake. Do what is most convenient for you. The thickness can also be varied depending on how much or little dough you like in the finished dumplings.
Pour ½ teaspoon of sugar into the center of each cake and place a few pieces of strawberries.
We connect the edges and pinch them with a pigtail, a fork, or just tightly. Place the formed dumplings with strawberries on a surface sprinkled with flour and make the next ones.
Now all that remains is to boil our dumplings (or freeze). To do this, bring a pan of water (possibly salted) to a boil, add the dumplings and cook without a lid for about 5 minutes from the moment of laying. When the water boils, be sure to reduce the heat.
Or you can steam dumplings with strawberries - in a steamer, slow cooker, on cheesecloth... Be sure to grease the bowl of the steamer with oil and place the dumplings at a distance from each other.
They cook in a double boiler or slow cooker for about 10-15 minutes.
If you don't have a steamer, pour water into a large saucepan, tie cheesecloth around the top and bring the water to a boil, then place the dumplings on the cheesecloth, cover with a large bowl and cook for 5 minutes.
Transfer the finished dumplings with strawberries to a deep plate. If you first put a piece of butter on the bottom and then carefully mix the dumplings, they will be lubricated with oil and will not stick together.
Initially, coolie sauce was prepared from baked vegetables, meat, crayfish or fruits. Currently, coolie is known as a sweet sauce made from fruits or berries, with or without heat treatment.
This sweet sauce is served with ice cream and creamy desserts.
Strawberry jelly for the winter is a fragrant preparation that your children will love. But what about children - adults themselves are not averse to enjoying such a dessert on cold, dark winter evenings, washing it down with hot tea or coffee.
Wash the strawberries in water and remove the green tails from each berry, if any are present.
Pour the strawberry mixture into a saucepan, add granulated sugar and simmer for about 10-15 minutes, turning the products into strawberry jam. If desired, you can add a little citric acid or lemon juice at this stage to bring out the sweetness of the strawberries.
Grind the prepared sweet mass with an immersion blender for about 3-5 minutes, turning it into puree. Be careful as the jam is very hot! Cook the strawberry puree on low heat for another 5-8 minutes.
At this time, pour boiling water over the gelatin and dissolve it for 5-7 minutes, stirring until completely dissolved.
As soon as the gelatin has dissolved, pour the liquid with it into the saucepan, stir and turn off the heat.
Pour hot strawberry jelly into sterilized jars and screw on the hot lids or seal them with a preservation key. Allow the pieces to cool, and then transfer them to a permanent storage location. The shelf life of this strawberry jelly is 1 year.
Add sugar, vanillin, yogurt to the cottage cheese and beat with a blender.
Wash the strawberries, cut them and add them to the cottage cheese.
Beat with a blender until smooth.
Place in bowls, garnish with strawberries and a sprig of mint. Serve chilled. Bon appetit!
Strawberry jelly layer:
Impregnation:
Beat 4 egg whites. You can check if they are whipped enough using the simplest method: turn the cup upside down. Little by little, pour half a glass of granulated sugar into the whites. Having absorbed sugar, the whites will become very fluffy and acquire a snow-white hue. Add 4 yolks, beat until smooth. Turn off the mixer, sift a glass of flour into the egg mixture, stir gently. Add 80 g of poppy seeds and mix again.
Place the poppy seed dough in the pan and bake until done (about 30 minutes).
Cool the cake, divide in two.
Prepare white vanilla cake according to any recipe. For example, the same one used for poppy seed cake. Naturally, with the removal of poppy seeds from the list of ingredients.
Soak 4 tsp. gelatin in 50 ml of water. After 30 minutes, dissolve the gelatin in a water bath. Line two pans of the same diameter as the baked cakes with cling film. To prevent the film from coming away from the molds, lightly moisten their inner surface with water.
Wash 500 g of strawberries, separate the sepals and mash.
Add 4 tbsp. granulated sugar and dissolved gelatin, stir.
Pour the strawberry mixture equally into two molds. Refrigerate.
Place sugar and eggs in a saucepan and mix. Add starch or flour, knead the mixture until smooth. The cream will be thick at this stage. Add milk little by little and stir all the time, trying to get a homogeneous mass without lumps.
After kneading, add vanillin and place on medium heat. Do not move far from the cream and stir it all the time with a spatula. Wait until the cream begins to thicken, reduce the heat and simmer the cream until bubbles appear.
At the end of cooking, add melted butter and mix the cream with a mixer for about 3 minutes. The consistency of the cream should be uniform. If the cream does not want to whip and separates, then put it in the refrigerator for half an hour, and then beat again using a mixer.
It is more convenient to assemble the cake in a springform pan or in a special ring. This way it will turn out more even. The inside of the ring should be lined with wide strips cut from thin plastic, since the cake is tall. Secure the edges of the strips with clamps.
Place half of the poppy seed cake in the mold as the first layer; it is better to soak it first.
A tasty and simple impregnation is obtained from 2-3 tbsp. milk boiled with 1 tbsp. granulated sugar.
Cover the soaked cake with cream, about a fourth of it.
The next layer is strawberry jelly. Using the film, remove the jelly from the container where it has hardened, carefully turn it into the mold onto a layer of cream, and only then separate the film.
Place a layer of cream, vanilla cake, cream, strawberry jelly, cream on top of the jelly.
The top layer is the second part of the poppy seed cake, which should also be soaked.
Grease the surface of the sponge cake with the remaining cream, put the cake in the refrigerator.
After a few hours, run a thin long knife along the inner surface of the plastic strip, remove the cake onto a stand, and decorate. Glaze, colored or chocolate, decor with berries, beautifully cut fruits, pieces of marshmallow or marshmallows looks very festive.
To decorate this cake, we used purchased green sugar icing from D-r Oetker, the inscription was made using a culinary pencil from the same manufacturer.
