We eat strawberry custard cake at home. Strawberry tart with custard. How to quickly bake strawberry custard cake

Delicate desserts are the real passion of a sweet tooth. And what could be tastier than a light cake with sponge cake and fresh berries that practically melts in your mouth? Probably nothing. The recipe for strawberry cake with custard does not require any special ingredients, everything is in the kitchen of every housewife. As for berries, you can easily buy them at the market during the spring-summer season. And most importantly, the berries are not heat treated, which means they retain all their benefits. Absolutely any berries can be used for filling and decoration. But fresh strawberries go especially well with sweet custard. You can cut it for filling and decorate it whole. This sponge cake with custard and strawberries will be a decoration for a festive table or a Saturday tea party with friends.

To make sponge cake with strawberries and custard, you will need:

For the biscuit:

• 5 eggs;
• 185 gr. sugar (glass);
• 165 gr. flour (glass);
• 2 tsp. baking powder for dough (without a slide);

For cream:

• 1 liter of milk;
• 100 gr. flour (4 tbsp);
• 180 gr. Sahara;
• 5 yolks;
• 200 gr. butter;
• 2 pinches of vanilla or 2 tbsp. l. vanilla sugar;

For filling and soaking:

• 250 ml boiling water;
• 2 tbsp. l. coffee (instant);
• 500 gr. fresh strawberries.

How to make strawberry custard cake, step by step recipe.

1. First of all, let's make a biscuit. Heat the oven to 200 degrees, and in the meantime, beat the eggs with sugar with a mixer until foamy, add flour and baking powder, beat everything well with a mixer. The consistency of the dough resembles liquid sour cream. Pour the dough into a baking dish and place in a preheated oven for 20 minutes.

2. Take out the biscuit and cool it. Check readiness with a match/toothpick. Divide the finished cooled sponge cake into 2 or 3 layers, depending on the thickness you like. But the thinner the cake layers are, the faster the whole cake is soaked, the tastier it will turn out.

3. The cakes can be soaked in sugar syrup. But it will be tastier to combine a delicate milk custard with a coffee-soaked sponge cake. Brew coffee in a bowl and leave to cool.

4. Prepare the custard. Remove the butter from the refrigerator in advance; it should melt at room temperature. To make the cream thicker and richer, cook it with yolks. Separate the yolks from the whites. We remove the whites, we won’t need them, and beat the yolks with sugar until a white foam appears.

5. Place a pan on the stove, pour the sweet egg mixture into it, add milk. Mix well. Bring to a low boil over low heat.

6. Add flour and stir, breaking up any lumps. Continue cooking, stirring all the time until the cream becomes thick. To determine readiness, dip a spoonful of it, stir it into the pan, take it out, and run another spoon or finger along its center. If there is a trace left and the boundaries do not merge, it is ready.

7. Remove the finished cream from the stove and cool for 5-7 minutes. To make the cream cool faster, you can place the pan with it in cold water. Then add softened butter and vanillin to warm cream at a temperature of 40-50 degrees. Beat the cream with a mixer. Place in a cool place so that the cream thickens a little.

8. Wash the strawberries thoroughly, tear off the stems, and cut them as you like.

9. We begin assembling the cake. Place the first cake layer beautifully on a flat plate, board or stand. Soak the cake with coffee.

10. Grease with custard, 1/4 of which will be needed to grease two cake layers and leave half of the cream for coating the cake.

11. Lay out the chopped berries.

12. Place the second cake in the same way, soaking it in coffee and layering it with cream and strawberries. Soak the third cake in coffee and cover with the remaining cream.

13. Lay out the remaining strawberries.

14. Place the finished cake in the refrigerator to soak. Impregnation time - 2 hours.
Delicious strawberry cake with custard is ready. Bon appetit!

To be honest, it's biscuit Strawberry cake with custard - the most delicious cake I've ever tried. Delicate sponge cakes, excellent custard and fresh aromatic strawberries. In a word, a fairy tale. Making a sponge cake will take a lot of time, but it’s worth it, believe me. For our family personally, this strawberry custard is now number one. It scatters instantly, even for tea for breakfast there will be nothing left.

You'll need something tasty cake with strawberries:

For the biscuit:

• Flour – 6 tbsp.
• Sugar – 6 tbsp.
• Eggs – 6 pcs.

For the strawberry custard tart:

• Yolks – 2 pcs.;
• Milk – 400 ml;
• Powdered sugar – 100g;
• Flour – 1 tbsp;
• Starch – 1 tbsp;
• Vanilla sugar - on the tip of a knife;
• Butter – 250g.

To layer the cake layers and decorate the delicious strawberry cake:

• Sugar – 4 tbsp;
• Strawberries – 300g (you can take frozen);
• Kiwi – 300g.

First, use two bowls and separate the whites and yolks separately.

First, let's deal with the yolks, beat the yolks until a light yellow mixture. Next, add vanillin, sugar, flour and a little water.
Now let's move on to the proteins. Sprinkle them with a pinch of salt and beat the whites well until stiff peaks form.

Whisking constantly, add the yolks one at a time. Then add the sifted flour to the mixture, carefully mix with a spatula using movements from bottom to top, as if turning the layers, so as not to remove air from the whipped whites.

Next, take two baking dishes. Preheat the oven to 180 C. Divide the dough equally into both baking dishes and bake the cakes until golden brown. As always, check the readiness of the sponge cakes with a toothpick. Then leave the biscuits to cool on a wire rack. Be careful - they are very fragile and airy.

Now let's start preparing the custard. To do this, heat the milk with vanilla sugar and bring to a boil. Then in a bowl, grind the yolks with powdered sugar, adding starch and flour.

Then carefully add hot milk to the yolks, stirring well.

Now place one sponge cake layer on a beautiful cake stand. Spread some of the freshly prepared custard on top. Then we cut the strawberries and kiwi into slices and place these slices evenly on top of the first cake layer, greased with cream.

Oh, how delicious it smells! It’s so hard to resist not eating this delicious delicacy right away!

Then we put the second sponge cake layer on top of the strawberries and kiwi.

The composition of the cake is pure classic. Classic sponge cake with eggs plus custard with added chocolate. And also - white chocolate ganache and fresh aromatic strawberries. Since the sponge cake itself is quite dry, do not neglect soaking - this will only work to your advantage.

for a 21 cm mold:

For the biscuit:

4 eggs
180 g sugar
150 g flour
1 tsp vanilla sugar

For the custard:

3 yolks
25 g cornstarch
75 g sugar
375 g milk
100 g milk or dark chocolate

For the ganache:

100 g white chocolate
50 ml heavy cream (30% and above)

500 g strawberries

Prepare the custard.

Beat the yolks with sugar and starch until a fluffy light mass is obtained.

Bring the milk to a boil. While constantly stirring with a whisk, pour into the yolk mixture in a thin stream. Pour back into the pan and place over moderate heat. Cook, stirring constantly with a whisk, until thickened. Remove from heat.

Add finely chopped chocolate and stir until smooth.

Transfer to a bowl, cover the surface of the cream with film and place in the refrigerator until completely cool.

We are preparing a biscuit. Beat the whites with half the sugar until soft peaks form.

Beat the yolks with vanilla essence and the remaining sugar until white.

We combine the whites with the yolks. Gradually sift the flour and knead a light dough. Mix as carefully as possible to squeeze out as little air as possible from the dough.

Place the dough in the pan and place in the oven preheated to 180 degrees and bake until done, about 35 minutes. Remove the finished cake from the oven and let it sit in the pan for 15 minutes. Then remove from the mold and cool completely. Cut into 2 layers.

We soak the cakes with simple syrup (sugar and water by half by weight) - the amount of impregnation is according to your taste.

Assembling the cake. Spread the bottom cake with a layer of cream. Place strawberries cut into halves on top - about 300 g.

Spread the remaining cream on top.

Cover with the second cake layer.

Let's prepare the ganache. Finely chop the chocolate. Bring the cream to a boil and pour it over the chocolate. Stir until smooth.

Pour the ganache over the cake. Place the cake in the refrigerator for 30 minutes or more to allow the ganache to set. Let the cake sit in the refrigerator overnight.

Decorate the finished cake with strawberries and serve.

Enjoy your tea!

So, housewives, today I will tell you how to bake strawberry custard cake. Simple, fast and delicious! All photos are copyrighted, and have no doubt that you will get exactly the same beauty, which literally a few minutes after serving on the table will turn into a completely different consistency in a completely different place, that is, in the stomach. But it’s better not to write about it... :)

How to quickly bake strawberry custard cake?

To simplify the cooking process, it is better to lay out all the ingredients on the table in advance:

Dough

• 6 eggs (for double serving – 12 pcs.)
• 1 cup granulated sugar
• flour - choose the amount by eye (so as not to be thicker than sour cream)

Classic custard

• Milk – 500 g
• Eggs – 2 pcs.
• Granulated sugar – 200 g
• Flour – 40 g
• Vanilla sugar – 5 g

Feel free to separate the yolks from the whites and add a pinch of salt to the whites. In a deep bowl, beat the whites for about 10-15 minutes. In the process, gradually add 1 glass of granulated sugar, without ceasing to beat, pour the yolks into the mass, and then the flour. Place the dough in a preheated oven (200 C°).

After your strawberry cake base comes out of the oven, it needs to be cut in half and generously soaked in some syrup.

Next, start cooking the custard. To avoid “terrible” lumps, it is better to first beat the eggs with sand, then add flour and only then, gradually stirring, pour in the milk. After this, you can safely put the mass on the stove and cook until done. The photo below clearly demonstrates the process of collecting strawberry cake. Naturally, we don’t forget about fruits and berries, and since the cake is called strawberry, we lean more on the tasty and fleshy strawberries.