Refreshing summer cake, lightly flavoured with sour cream and with fresh strawberries.
No. of servings
|baking powder for gingerbread||0.5||pk||½||pack|
|sour cream (fat 14-18%)||1.1||lb||500||grams|
|whipping cream (30-33% fat)||1.1||cup||250||milliliters|
Egg yolks, sugar and oil are to be whipped until they are foam. Add flour, baking powder and then add separately whipped egg whites.
Pour the batter onto a oiled and floured pan, or use baking paper. Bake the dough for about 10-15 minutes in the oven.
Roll the dough within a dish cloth to give it it's shape, let it cool for a few minutes. Then unroll the cake and spread jam onto it and pour the fruit syrup on and then roll it back up.
Cut the roll up into pieces about 1cm thick. Lay them out onto the contours of a deep bowl average 20cm. If there is some roll left, then we can still lay out the surface of the filling.
Mix sour cream with sugar and vanilla sugar, carefully stir in beaten double cream. To make it thicker add gelatin. So that the cake doesn't fall out,use 16% sour cream and 33% whipping cream. Put the gelatin into a cup with 4 teaspoons of water and leave it for 10 minutes to expand. Then proceed to heat up the gelatin until it melts and add it right away to the sour cream filling. Mix them together and pour half into the bowl with the rolls.
strawberries 11.25 oz (320 g)
Add some strawberries onto the filling and then pour on the second half of the filling and add another layer of strawberries Put the cake in the fridge overnight (for the best results) so that it can thicken and solidify.
Remove the cake from the bowl onto a plate.
Decorate the cake with fresh strawberries and serve.