Ingredients (sugar liquor)

35 grams of fine sugar

Water105g

27 grams of liqueur

Decorative

Whipped cream (blue windmill) 600g

30g of fine granulated sugar (or powdered sugar).

Strawberry 700g

Cake embryo

Eight-inch sponge cake 1 piece

How to make strawberry cream cake?

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

To make sugar liquor, add water and fine sugar into the pot, boil until boiling, turn off the heat, and add liqueur after the sugar water cools.

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

Remove the pad 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 of more 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 can be cut into three pieces with almost equal height, and the excess debris on the cake surface can be removed with a brush.

Put the cut cake slices 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 it with electric egg beater from low speed to high speed. During the operation, always put the mixing basin into ice water.

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

When you lift the hand pump, there is still residual cream on the hand pump, and the cream in the basin has very obvious lines, which is almost the same (the cream is easy to be sent too much, so when you stir all the cream, you only need to hit seven points, and then send it a little before using it.

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

Whip the prepared cream by hand and beat it slightly until 8 minutes.

Place the required cream in the middle of the cake.

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

Put the sliced strawberries radially and evenly on the cream. The outermost strawberries should be placed at a distance of 2 ~ 3 mm from the edge, with the bulged parts of the strawberries facing upwards and the cut flat side facing downwards (if the uneven side of the strawberries is placed downwards, a large gap is likely to occur between the cream and the strawberries).

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

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

Use a spatula to smear the cream forward. Use the same method as in step 1 1. After wiping off the cream, turn the turntable to make it smooth. In order 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 apply an appropriate amount of sugar and wine liquid on one side inside.

Turn the cake slices covered with sugar and liquor upside down and put them on the base of step 15.

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 in the first layer, spread cream and place strawberries. Apply a second coat of cream. (If you want to make it more exquisite, you can place strawberries on this floor slightly aligned with the strawberries on the first floor, so that the sandwich pattern in the section will be very neat.)

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

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

Turn the turntable counterclockwise by 90 degrees, spread the cream evenly from right to left, turn the turntable for1~ 2 weeks, and spread the cream on the surface of the cake. The thickness of the cream on the cake is 3 ~ 4 mm.

Apply the cream on the side of the cake. First, smooth the cream that slipped from the upper layer of the cake and fell to the side. After evenly spreading the spilled cream, dip a small amount of cream in the scraper and push it forward for about 5 cm to supplement the thickness of the cream on the side. Repeat the replenishment for many times and apply the cream to the whole edge of the cake. Finally, the spatula is fixed, and the turntable rotates once to spread the cream evenly. At this time, excess cream will overflow at the upper 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 screeding. Turn the turntable clockwise about 60 degrees, with the same essentials, 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)

For the surface decoration, the decoration bag with tooth-shaped or star-shaped flower mouth should be decorated from the upper right side. The angle of the decoration bag is vertical and slightly inclined to the side, and it should be about 1 cm each time. After squeezing, the right hand should be quickly closed diagonally downwards, and repeated for one circle. The base can also be framed with a circle of lace with a small star-shaped flower mouth.

Put the pedicled strawberries neatly in the cake. Strawberry tips will be beautiful if they are slightly tilted. At this point, the cake is finished. If you make a birthday cake, you can write words or insert inserts in the middle of the cake.

The perfect slice of strawberry cake; Prepare a deep mixing basin and add hot water. Prepare a sharp serrated knife. When cutting, soak the knife in hot water every time. When the blade becomes hot, dry the water. Hold the knife at right angles to the body and cut it perpendicular to the cake. Then pull the blade back and forth slightly. First cut it from the middle, and then separate the two sides of the cake slightly to prevent the cut sections from sticking together again. Then put the knife in hot water, dry it, cut half of the cake into half (four equal parts as a whole), and then cut half (eight equal parts)