- Eggs - 12 pieces
- Sugar - 3 glasses (2 - in the cake, 1 - in the cream)
- Flour - 2 Cups
- Cream fat - 1 glass
- Cream cheese - 240 Grams
- Strawberry - 2 Kilogram
- Chocolate - - To taste
Two rectangular forms for baking are covered with parchment paper. Whisk 12 eggs and 2 cups of sugar in an electric mixer. We beat for about 10 minutes at high speed. Mass should increase in volume 3 times. We introduce flour into the mixture. Gently mix with a spatula. We distribute the dough in two molded forms for baking. Bake for 17-20 minutes at 175 degrees before a dry toothpick. Ready cakes for the cake we cool first in the form for baking, then on the grate. Strawberry, randomly sliced, piled into a bowl of blender and crushed to homogeneity. Pour cream cheese with a glass of sugar to a homogeneous thick mass (literally 1 minute). Add a glass of fatty cream and whisk another 2-3 minutes to the air mass. Each biscuit cake is cut in half. Form the cake layers in the following order: biscuit - strawberry puree - cream cream - biscuit - strawberry puree - cream cream - biscuit, etc. The last should be a layer of cream cream, they need to evenly cover the entire cake from above and from the sides. It remains only to decorate the cake with fresh strawberries, as well as chocolate or chocolate glaze. Then we send the cake to the refrigerator to freeze and soak for at least a few hours, after which the cake can be served. Bon Appetit!
Servings: 12