| Preparation time | Cooking time | Portions |
| 4 hours | 45 minutes | 8 servings |
Ingredients
- Eggs - 3 pcs.
- Flour - 50 g
- Sugar - 275 g
- Vanilla sugar - 1 tsp
- Strawberry - 550 g
- Cottage cheese 9% fat - 400 g
- Sour cream 20% fat - 100 g
- Gelatin - 30 g
- Boiled chilled water - 350 ml
Cooking method
Separate the yolks from the whites. Whisk the yolks, 35 g sugar and vanilla sugar thoroughly. Beat the whites separately until a white foam, without stopping whipping, add 35 g of sugar. Continue whisking until the whites are stiff.Add a third of the whites to the yolks and mix gently. Add the sifted flour to the mixture and stir again. Also add the remaining proteins and mix again.Grease a baking dish with butter, transfer the dough and bake in an oven preheated to 180 degrees for 25 minutes.From the total amount of strawberries, take 100 g for syrup - we will prepare jelly. Put the berries in a saucepan, add 40 g of sugar, pour in 250 ml of water and cook over medium heat for 10 minutes. Pour the finished syrup through a strainer into a glass. You should get about 250 ml of liquid. This syrup will cover the cake on top of the strawberries.Then combine 250 g of sugar with strawberries, which have been cooked in syrup. Add the remaining 200 g of sugar and beat with a blender until puree. Also beat soft cottage cheese and sour cream separately. Combine the curd mass with the strawberry mousse and beat together well with a blender.Pour the remaining 100 ml of water over the gelatin and let it swell. Heat over a fire until the granules dissolve, cool slightly. Pour the warm, loose gelatin into the strawberry mousse and stir.Place the baked sponge cake in a springform pan. Top with strawberry mousse and refrigerate for 30-60 minutes.Cut the remaining 200 g of strawberries into thin slices. Place on top of the frozen mousse.Finally, make a jelly with strawberry syrup. To do this, pour 10 g of gelatin for cakes into the syrup and let it boil over the fire. Cool some jelly and pour over the top of the cake. Refrigerate for 2-3 hours for the tart to harden completely.How and with what to serve
Serve as a dessert with coffee, mint tea.
Bon Appetit!
Elegant biscuit and strawberry cake "Flirt"