Strawberry Raspberry Cake

You will need
  • For biscuit:
  • – 3 pcs eggs;
  • – 2 cups flour;
  • – 150 g butter;
  • – 100 g sour cream (kefir);
  • – 6 st . spoons of sugar;
  • – 1 teabag of baking powder.
  • For the cream:
  • – 350 g cream;
  • – 200 g raspberries;
  • – 2 tbsp sugar;
  • – 2-3 tbsp icing sugar;
  • – 250 g riccota (any curd cheese).
  • For jelly:
  • – 1 tbsp rum;
  • – 250 g strawberries;
  • – 10 g (1 packet gelatin);
  • – 0.4 l boiled water;
  • – 50 g (1 packet of strawberry-flavored dessert jelly).

Make the dough. Whisk the eggs with the sugar, add the kefir and softened oil, continuing to whisk, add gradually the flour with baking powder. Grease the baking mold with oil and pour flour. You can immediately divide the dough into parts and bake individual corgis at 180°C, and ready biscuit corgis can also be used.


Wash the strawberries, discuss and cut each berry in half lengthwise. Break the gelatin in boiled water and a bag of strawberry jelly. Heat to completely dissolve, add rum and cool.


Fill the

raspberries with sugar, swallow over low heat until the sugar is completely dissolved, stirring constantly. Then wipe through a sieve. Whisk for cream cream with icing sugar and gently stir the ricotta to them.


Prepare the connector shape (without skirting) and fasten the bottom with food film or parchment. Place the first corge in the center, grease it with 1/3 raspberry puree and spread the cream – 1/3, cover with the following cords and repeat the action, cover with third cords and lubricate with only raspberry puree.


Put on the cake open skirts for the shape and in the resulting gap between the cake and the side of the shape lay out the first row of halves of the strawberries cut to the cake and tails down, placing them tightly together. Then pour a little jelly over the strawberries using a spoon throughout the circle. Place the cake in the fridge for a few minutes. Then pour the jelly almost to the top of the strawberries and allow to stiffen.


Place the second row of strawberries with ponytails up, placing them in between the berries of the bottom layer. Pour the jelly until the top of the cake. Wait until it gets cold. Garnish the cake by lining the remaining cream into a pastry bag. In the earling, spread the strawberries. Remove the cake in the fridge for 1-2 hours.

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