Ingredients (sugar solution)

35 grams of fine sugar

Water105g

27 Clicquot wine

decorative

600g of whipped cream (blue windmill)

Fine sugar (or powdered sugar) 30g.

Strawberry 700g

Cake embryo

Eight-inch sponge cake 1 piece

Method for making strawberry cream cake

Bake a sponge cake first. Please refer to the recipe "Little Teacher's Sponge Cake"/recipe/100435213/

To make sugar and wine, add water and fine sugar to the pot, boil until boiling, turn off the fire, and add liqueur after the sugar water cools.

Wash strawberries carefully with cold water, remove pedicels, gently wipe them one by one with kitchen paper, select a proper amount of strawberries with beautiful shapes for surface decoration, and cut the rest into thin slices about 7 mm thick. I usually choose medium-sized strawberries and cut them directly into 3 pieces. )

Remove the padding paper around and at the bottom of the cake, and choose a serrated knife with a slightly longer diameter than the cake and a blade larger than 30 cm to cut the cake. First, cut the uneven surface of the cake into a thin layer and smooth it. Then, with the help of a cake divider or toothpick, the cake is cut into three pieces with almost the same height, and the excess debris on the cake surface is removed with a brush.

Put the sliced cake aside, beat the whipped cream, add fine sugar or powdered sugar to the whipped cream (adding powdered sugar will make the cream more delicate), put the whole mixing basin into ice water, and stir with electric egg beater from low speed to high speed. During the operation, be sure to put the mixing basin into ice water.

When granulating, change the whip, and the stirring direction is random, clockwise, counterclockwise and back and forth. Slowly, the cream will become more and more delicate.

When you raise your hand pump, there is still residual cream on the hand pump, and the cream in the basin has very obvious lines, which are almost the same (cream is easy to send out, so when you mix all the creams, you only need to score seven points and send out a little more to use.

Put the sliced cake directly in the center of the cake supporting paper, then put it on the cake turntable (it is recommended to use a turntable with a certain weight), fully immerse the brush in the sugar solution, gently press it, and smear it on the cake as evenly as possible. One cake is coated with one third of all the sugar solution.

Beat the prepared cream by hand and gently beat it for 8 minutes.

Put the required cream in the middle of the cake.

Move the spatula outward from the middle, and turn the turntable counterclockwise at the same time to evenly spread the cream. Finally, fix the spatula in one position and turn the turntable counterclockwise to make the cream surface smooth.

Put sliced strawberries radially and evenly on the cream. The outermost strawberry should be placed at a distance of 2 ~ 3 mm from the edge, with the convex part of the strawberry facing up and the flat side facing down (if the uneven side of the strawberry faces down, a big gap is likely to appear between the cream and the strawberry).

Gently press with your hand to make the strawberries stick to the cream (if you want a beautiful cut, the strawberries must be placed neatly)

Use the same method as in step 10 to put the cream in the middle of the cake.

Spread the cream forward with a spatula. Use the same method as step 1 1. After applying the cream, turn the turntable to make it smooth. To fill the gap in the middle of the cream, you can gently press the cream to fill the gap.

Choose a thicker slice from the remaining cake slices, and coat the inside with a proper amount of sugar and wine.

In step 15, the cake slice covered with sugar and white wine is turned over and placed on the base.

Gently press with your hands to make the cake stick to the bottom, and the top of the cake is operated in the same way as the first layer.

According to the method of the first layer, spread cream and put strawberries. Spread a second coat of cream. (If you want to make it more exquisite, you can align the strawberries in this layer with those in the first layer slightly, so that the sandwich pattern in the cross section will be very neat. )

Place the flat side of the remaining cake on the cake base. Before placing it, turn it upside down and spread it evenly with sugar and wine. Then turn the cake upside down and put it on the cake base, and then wipe all the remaining sugar and wine liquid. Evenly spread the cream squeezed from the side. Stick the spatula vertically at the 8 o'clock position of the cake, turn the turntable clockwise, turn the spatula forward 5cm, then turn it backward 2cm, and evenly spread the spilled cream in the middle of the interlayer.

After the remaining cream is sent away slightly, put more than half of the cream in the middle of the cake and wipe the cream from the inside out. At this time, spread the cream on the edge of the cake and let the cream slide down from the side.

Turn the turntable 90 degrees counterclockwise, spread the cream evenly from right to left, turn the turntable 1 ~ 2 weeks, and spread the cream on the cake surface. The thickness of cream on the cake is 3 ~ 4 mm.

Spread cream on one side of the cake. Slide the top layer of the cake down first, and smooth the cream that falls to the side. Spread the spilled cream evenly, dip a small amount of cream in the scraper and push it forward about 5 cm to supplement the thickness of the side cream. Repeat the replenishment several times and apply the cream to the whole edge of the cake. Finally, fix the spatula, rotate the turntable once, and evenly spread the cream. At this time, the excess cream will overflow the top edge of the cake.

Smooth the cake. The spatula slides quickly from the 2 o'clock position to the center, and it is angular after smoothing. Turn the turntable clockwise about 60 degrees, with the same method, and wipe it for 5 ~ 6 times to make the surface angular.

Finally, clean the base (I usually clean the base carefully with kitchen paper)

The surface layer of the decoration, the tooth shape of the decoration bag or the star-shaped nozzle, starts from the upper right side, and the angle of the decoration bag is slightly inclined to the side, each time about 65438±0cm. After being squeezed, the right hand is quickly folded obliquely downward, repeated once, and then completed a circle. The base can also be inlaid with a circle of lace with a small star-shaped flower mouth.

Put the strawberries with pedicels neatly in the cake. Strawberry tips will look good if they are slightly tilted. At this point, the cake is ready. If you make a birthday cake, you can write words or insert inserts in the middle of the cake.

Perfect strawberry cake; Prepare a deep mixing basin and add hot water. Prepare a sharp serrated knife. When cutting, always soak the knife in hot water. When the blade gets hot, dry the water. Hold the knife at right angles to your body, perpendicular to the cake. Then gently pull the blade back and forth. First cut it in the middle, and then separate the two sides of the cake slightly to prevent the cut parts from sticking together again. Then put the knife in hot water, dry it, cut half of the cake in half (four equal parts are a whole), and then cut half (eight equal parts)