- For cake: flour - 1 / 2-1 Glass
- cornstarch - 3 st. spoons
- salt - 1/2 teaspoonfuls
- baking soda - 1 teaspoon
- butter - 9 Art. spoons
- sugar - 1 glass
- eggs - 3 pieces
- sour cream - 1/2 cup
- vanilla - 1 teaspoon
- For glaze: cream cheese - 220 grams
- chopsticks of unsalted butter - 2 pieces
- of powdered sugar - 220-450 Grams
- vanilla - 1 teaspoon
- strawberries - 450 Grams
1. Beat 9 tablespoons of butter and sugar. Add eggs one at a time, whisking after each addition. Add sour cream and vanilla, mix. 2. Add the sifted dry ingredients and whip the mixer at low speed. 3. Pour the dough into oiled and flour-filled cake pan and flatten. Dough should not fill the mold more than half. 4. Bake at a temperature of 175 degrees for 45 to 50 minutes. Remove from the oven to allow to cool completely on the counter. 5. Cut the strawberries in half. Put in a bowl and sprinkle 3 tablespoons of sugar. Stir and leave for 30 minutes. 6. After 30 minutes, mash the half strawberry with a fork, adding another 1 tablespoon of sugar. The remaining halves of strawberries are sprinkled with 1 tablespoon of sugar and let stand for another 30 minutes. 7. Make the glaze: mix cream cheese, 2 chopsticks, sifted sugar, vanilla and a pinch of salt in a bowl. 8. Cut the cake in half in the middle. Strain the strawberry smoothly on each half (on the cut side). Put the cake halves in the freezer for 5 minutes. 8. Cut the cake in half in the middle. Strain the strawberry smoothly on each half (on the cut side). Put the cake halves in the freezer for 5 minutes. 9. Lubricate the bottom cake with about 1/3 of the glaze. Then put on top the second cake and grease half the remaining glaze. The remaining 1/3 of the glaze is evenly spread on the sides of the cake. 10. Cool the cake in the fridge, decorate with halves of strawberries, cut and serve.
Servings: 10