Strawberry and biscuit cake

Name: Strawberry and biscuit cake
Ingredients: 5 eggs; 1/8 teaspoon salt; 5 tablespoons sugar; 5 tablespoons flour; 1 teaspoon almond extract; 1 tablespoon oil; 1 tablespoon flour; 200 ml water; 10 tablespoons sugar; 30 ml brandy or berry liqueur; 100 ml whipping cream; 300 g cottage cheese; 100 g powdered sugar; 400 g strawberries; 300 g round shortbread biscuits coated in chocolate; 4 medium strawberries (60 g); 100 g dark chocolate; 100 ml whipping cream

Dessert - Strawberry and biscuit cake by Paula H. - Recipia

Strawberry and biscuit cake has a fluffy sponge, cream cheese filling and chocolate-coated biscuits around the edge. I choose firm strawberries so the pieces stay whole in the filling. Preparation: 45 minutes. Cooking: 43 minutes. Resting: 5 hours. Total time: 6 hours and 28 minutes. Serves: 12. Approximately 410 kcal and 9 g protein per serving.

Ingredients

For the sponge

5 eggs
1/8 teaspoon salt
5 tablespoons sugar
5 tablespoons flour
1 teaspoon almond extract
1 tablespoon oil
1 tablespoon flour

For the syrup

200 ml water
10 tablespoons sugar
30 ml brandy or berry liqueur

For the filling

100 ml whipping cream
300 g cottage cheese
100 g powdered sugar
400 g strawberries

For the decoration

300 g round shortbread biscuits coated in chocolate
4 medium strawberries (60 g)
100 g dark chocolate
100 ml whipping cream

Preparation

1. Preheat the oven to 160°C. Grease a 26 cm round cake pan with 1 tablespoon of oil and dust it with 1 tablespoon of flour. 2. Beat the egg whites with 1/8 teaspoon of salt until stiff. Add 5 tablespoons of sugar and beat until dissolved, then mix in the egg yolks one at a time and 1 teaspoon of almond extract. Sift in 5 tablespoons of flour and gently fold it into the mixture. 3. Pour the batter into the pan and bake for 40 minutes, until the sponge is golden and springs back lightly when touched. Leave it to cool completely, about 1 hour, then cut it into two layers. 4. Put 200 ml of water and 10 tablespoons of sugar in a small saucepan. Boil the syrup for 3 minutes, until clear, then remove it from the heat and add 30 ml of brandy or berry liqueur. Leave to cool for about 30 minutes. 5. Cut 400 g of strawberries into small cubes. Whip 100 ml of whipping cream. Beat 300 g of cottage cheese with 100 g of powdered sugar, then fold in the whipped cream and strawberries. 6. Place the first layer on a serving plate and secure an adjustable cake ring around it. Brush it with half the syrup, arrange the 300 g of biscuits around the edge of the ring and spoon the filling into the middle. Place the second layer on top and brush it with the remaining syrup. 7. Melt 100 g of dark chocolate. Dip 4 medium strawberries in it, then use the remaining chocolate to decorate the top. Whip 100 ml of whipping cream and spread it over the cake. Chill the cake for at least 4 hours, then remove the ring.

Notes

For an alcohol-free syrup, replace the 30 ml of brandy with 30 ml of berry juice; the cake contains gluten, eggs and dairy. Serve a slice with unsweetened tea, since the biscuits and syrup add plenty of sugar. Choose firm strawberries without soft spots so they do not release too much juice into the filling. If the cottage cheese is wet, leave it to drain in a sieve before beating it, otherwise the filling may be too soft. You can speed up cooling the sponge a little, but wait until it is cold before cutting it in two. The cake keeps covered in the refrigerator for up to 3 days; the biscuits around the edge gradually soften.