Strawberry liqueur egg cake. The perfect recipe for special days

  • Strawberry liqueur egg cake
  • Here’s how to make this amazing recipe

The recipe for cake with egg liqueur and strawberries is very tasty and appreciated by those who have tried it. This cake is only suitable for birthdays, when you have guests and you want to impress them or you just want to eat something very sweet. Here’s how to make it.

Ingredients

To prepare the dough

30 grams butter

6 eggs

120 grams of sugar

1 tablespoon vanilla sugar

225 grams of flour

pinch of baking powder

to fill

10 slices of gelatin

500 gm frozen strawberry

3 grams fresh cottage cheese

100 grams of sugar

150 ml of egg yolk

1 liter cream

1 tablespoon vanilla sugar

1 tablespoon whipping cream

How to prepare

Melt the butter and leave to cool. Separate the eggs and beat the yolks with sugar and vanilla sugar until a thick foam is obtained. Enter the butter. Beat the egg whites until you get a stiff foam and add to the cream of the yolks. Sift flour and baking powder over them and mix. Put the dough in a deep frying pan covered with baking paper, put the tray in the oven preheated to 200 ° C (gas: stage 4, convection 180 ° C) and bake for 20-25 minutes. Remove the cake from the pan, peel the paper and leave the cake to cool. Soak gelatin. Half of the thawed strawberries are cut into pieces and the other half mashed. The top of the biscuit is cut twice horizontally. We mix fresh cheese with sugar and divide the resulting mixture in half. Mix half with strawberry puree and the other half with 100 ml of egg drink. Melt the gelatin, combine half of it with the strawberry pieces into the strawberry cream, and the other half into the egg liqueur and refrigerate until the cream begins to thicken. Beat 700ml of cream until stiff then mix in half of each cream. Place the bottom layer on a cake pan and cover with a cake ring. Sprinkle half the amount of strawberry cream on top, and cover with another layer. Place half of the egg liqueur on top, then cover with another layer. The layer is repeated, and the top and edge of the cake are covered with cream of egg yolk. Leave the cake to cool for 3 hours. Beat the remaining cream with vanilla sugar and whipped cream until stiff, decorate the cake with the remaining egg liqueur and leave to cool for a while. The cake is sliced ​​and served. Bon appetite!

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