Almond cake with strawberries

Almond cake with strawberries

From this amount of ingredients, a four-layer cake with a diameter of 15 cm or a three-layer cake with a diameter of 18 cm will be obtained.


Almond sponge cake:


— 240 g of sugar

— 1 lemon peel

— 150 g of flour

— 70 almond flour *

— 2 tsp. baking powder

— a pinch of salt

— 130 g of natural yoghurt or sour cream

— 3 eggs

— 1 tsp. vanilla essence **

— 80 ml of vegetable oil

— 50 g of butter, melt

[* Almond flour can be prepared at home, resin peeled almond petals in a coffee grinder in small portions. for the best result it is desirable to add a small amount of sugar before grinding to the petals, then you will need to cut the sugar in the recipe for the used amount.

** You can also replace the specified amount by ½ tsp. vanilla and ½ tsp. almond essences.]

Preheat the oven to 170 ° C.

In a deep container mix sugar, zest, both types of flour, baking powder and salt.

In a separate large bowl, whip yogurt, eggs and vanilla essence until smooth. Add the flour mixture and stir it by hand only until unification. Stir in vegetable and butter.
Distribute the dough into two detachable molds with a diameter of 15 cm (or if a larger form is used, it can be baked in one). Bake in a preheated oven for 30-40 minutes. (depending on the selected form), or until prepared. the surface should become red, the toothpick stuck in the middle should come out almost without crumbs. Take the mold from the oven, let stand for 10 minutes, then if necessary, hold on the sides of the mold with an oil knife, freeing the biscuits and getting them out of the molds. allow to cool completely on the grill, at least 1 hour.

When cooled biscuits, if necessary, smoothly cut the convex top. Cut each biscuit horizontally in half (for a diameter of 15 cm) or 3 pieces (18 cm in diameter).

Strawberry coolies:

— 230 g strawberries, cut into small pieces

— 40 g of sugar

— 2 tablespoons strawberry liqueur or water

— 1 tbsp. rose water (optional)

— 1 tsp. lemon juice

— 3 g of gelatin, soak in 15 ml of water

Strawberries, sugar and liqueur in a small saucepan, put on a small fire, bring to a boil and dissolve the sugar. to simmer on a small fire until the thickening of the mass, about 10 minutes. At the end, add rose water and lemon juice, stir and remove from heat. Allow to cool slightly, add the swollen gelatin and stir until it dissolves completely.

Oily cream on the Italian meringue:

— 300 g of sugar [1]

— 48 ml of water

— 120 g (4 pcs.) Of protein

— a pinch of tartar or citric acid

— 20 g of sugar [2]

— 450 g of softened butter, cut into cubes

¼ tsp rose water (optional)

in a small saucepan mix the sugar [1] and water, put on medium heat, bring to a boil and cook the syrup to 120 ° C.

At the same time, start whipping the proteins with the wine stone and sugar [2], gradually increasing the speed.

when the syrup is ready, pour it in a thin trickle to the whipping proteins (whisk at maximum speed). Weight will increase significantly and become shiny. Continue to beat until the meringue cools down to room temperature.

start to add oil in small portions, continuing to whisk until the cream thickens. At the end, add the rose water.


— food colors (optional)

Lay the first almond layer on the serving dish. on the whole circumference under the biscuit put the squares cut from the parchment, so that after the application of the cream the dish remains clean.

A small part of the cream is put in a confectioner’s bag with a round nozzle, evenly laying a layer of cream on the biscuit: starting from the center and moving to the outer border. Smooth the cream with a pallet knife so that no grooves remain. On the circumference, another layer of cream in the form of a ring should be deposited, so that the coolie does not leak during the formation of subsequent layers. Put a 1/3 strawberry coolie in the cream ring. cover with a second almond biscuit and repeat the sequence, forming 4 layers of cake.

Coat the top and sides of the cake with a thin «rough» layer of cream, put the cake in the refrigerator for 10-15 minutes. Apply a «finishing» layer of cream, smooth the top and sides. Send the cake to the fridge while the decoration is being prepared.

You can decorate the cake at will. I decorated the roses with the remaining cream.

Divide the cream into 4 parts: 3 approximately the same and the fourth — smaller. to three equal parts of the cream, add dyes of red and / or burgundy flowers in different proportions to get 3 different shades. To the remaining cream, mix the green dye.

Roses I planted the Wilton nozzle №104, starting with a dark shade and ending with a light one. each rose was planted on a special carnation with a wide flat bonnet, she took off the finished rose with scissors, cut to the root, and transferred to a wide plate, covered with parchment. A plate of roses stored in the refrigerator until use.

on the same principle are made and buds — first red or burgundy cream, then around green.

Arrange roses and buds on the surface of the cake. In a confectioner’s bag with a nozzle №70 to combine a green cream, to plant leaves around roses and buds.

Hello! I — blogger, love of God and people. Beautiful Pictures — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!

Everyone in some sins, but the severity of this sin saved us JESUS CHRIST!

And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.

Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

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