Strawberry miracle cake

Strawberry Miracle Cake

Do not miss the delicious vitamin strawberry season - and prepare this magnificent miracle cake! Everyone will be delighted with such a treat! It is not only incredibly tasty, but also very beautiful! And indeed, it works wonders: it charges with vitamins, pleases the eye, deliciously nourishes and activates the hormone of joy: which means it prolongs life! So let's deliciously extend our life - and prepare a festive strawberry cake! Of course, the recipe is not very fast, but the result is worth it!


  • sugar - 100 grams;
  • eggs - 3 pieces;
  • vanilla sugar - 10 grams;
  • potato starch - 25 grams;
  • flour - 50 grams;
  • baking powder - 4-5 grams.

For cream:

  • eggs - 3 pieces;
  • potato starch - 6 tablespoons without a slide (50 grams);
  • sugar - 200 grams;
  • vanilla sugar - 10 grams;
  • milk - 400 milliliters;
  • butter - 200 grams;
  • gelatin - 2 tablespoons;
  • water - 50 milliliters.

For syrup:

  • sugar - 100 grams;
  • water - 100 milliliters.

For toppings and decorations:

  • strawberries (large) - 1 kilogram;
  • dark chocolate (bar) - 200 grams.

Strawberry Miracle Cake. Step by step recipe

  1. Syrup preparation: in a stewpan we combine 100 grams of sugar and 100 milliliters of water, put on fire, bring to a boil. After immediately remove from heat and leave to cool completely.
  2. Step-by-step preparation of the test: we separate the proteins (3 pieces), beat them with a mixer until a stable foam, gradually adding 50 grams of sugar.
  3. Add the remaining sugar (50 grams), vanilla sugar to the yolks and beat until lush.
  4. Combine the dry ingredients: sifted flour, starch, baking powder, mix everything.
  5. To the whipped yolks we add alternately, in small portions, the whipped proteins and a mixture of dry ingredients, carefully mix with a silicone (wooden) spatula so as not to disturb the airiness of the dough.
  6. Divide the finished biscuit dough into 2 equal parts and bake round cakes, with a diameter of approximately 22-23 centimeters, on a baking sheet covered with parchment. To freeze the cake you need a detachable shape (I have 22 centimeters). Therefore, I focus on such a circle on a baking sheet - it should be the same or slightly larger than the baking dish itself, so that we can trim the dried edges of the finished cake.
  7. Tip: to smooth the surface of the dough, gently tap the bottom of the baking sheet on the table (2-3 times).
  8. Bake cakes for 10-15 minutes in an oven preheated to 190 degrees, until golden brown. We leave the finished biscuits to cool on parchment paper on which they were baked.
  9. To the cooled cake we attach the bottom of a detachable shape, and according to its outline we trim the dried out, uneven edges. Turn the round biscuit and gently peel off the parchment paper. We also act with the second cake.
  10. We spread the first cake on a plate and fasten a detachable shape on it, and cover the inner sides (sides) with a border tape or wide strips of parchment paper. Spread the biscuit generously with syrup (paragraph 1).
  11. Pour gelatin with water (50 milliliters), leave to swell, then melt in a water bath.
  12. Step-by-step cream preparation: combine 100 grams of sugar and milk, heat to a boil so that the sugar dissolves. In the process of heating, often stir with a spoon so that the milk does not burn. Remove from heat.
  13. Combine 3 eggs, the remaining 100 grams of sugar, vanilla sugar or vanillin, slightly beat. Add starch and mix until smooth.
  14. Pour the warmed milk into the egg mixture in a thin stream and constantly beat so that the eggs do not curl.
  15. Pour everything back into the pan, put on a slow fire. Constantly stirring, bring to a thickening.
  16. Add butter (150 grams) to the hot cream and beat with a mixer. After leaving to cool completely at room temperature.
  17. Add the remaining 50 grams of butter to a well-cooled cream and beat well with a mixer again (at least 5 minutes). Add the melted, slightly cooled gelatin and whip - the cream is ready!
  18. Washed and dried fresh strawberries are cut in half and spread on a biscuit in a circle of shape, cut to the side.
  19. Gently pour part of the cream on the center of the cake so that the side strawberries do not fall. We spread the remaining strawberries in the cream (they must be whole) and pour the cream on top so that it completely covers the berries.
  20. On top, lay out the second cake, already soaked in syrup, cake, pour the rest of the cream.
  21. Cover the form with cling film and put the cake in the refrigerator for 3-4 hours, until completely solidified.
  22. Separate 30-50 grams of chocolate, melt it in a water bath, grate the remaining chocolate and sprinkle on top of the cake.
  23. We decorate the cake with strawberries and pour it with melted chocolate.
  24. Remove the split ring from the mold, and carefully separate the border tape or parchment paper from the cake so as not to damage it.

The best strawberry birthday cake is ready! It is as tasty as it is beautiful! Juicy, soaked biscuit, the most delicate vanilla cream and delicious, tasty fresh strawberries - a delight! Not a cake, but a work of culinary art that is eaten faster than it cooks! Cook with us on “Delicious”, surprise your loved ones - and don’t miss delicious seasonal dishes! Enjoy your meal!

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