John Myers
Cakes: Strawberry Cake with Sour Cream
The perfect cakes: strawberry cake with sour cream recipe with a picture and simple step-by-step instructions.
- 1 Cake base for fruit
- 1 kg Fresh strawberries
- 4 bag Instant gelatin
- 500 ml Cream
- 400 g Cream / sour cream 20% fat
- 2 tbsp Sugar
- 4 Msp Ground vanilla
- 1 packet Cream stiffener
- White couverture
- I still had a fruit floor that I didn’t need at Easter, it had to go. That’s why there was a quick strawberry cake that my father asked for. My mother wanted rhubarb cake for her wedding day. Since I didn’t want to disappoint anyone, everyone got their own cake for their wedding anniversary, the other guests were happy.
- Place the fruit crust on a cake plate and spread a packet of cream stabilizer on it to prevent it from soaking through. Wash and clean the strawberries. Set aside 10 large strawberries for decoration. Cut the rest into cubes.
- Beat the cream, pour in the sugar, ground vanilla and the instant gelatine while whipping. Stir in the sour cream and add the strawberries. Place a cake ring on the inner edge of the fruit base and fold in the strawberry mixture and smooth it out.
- Place in the refrigerator for 2 hours. To finish, remove the edge of the cake, cut the large strawberries in half and press against the cream on the edge. Sprinkle the cake with grated white chocolate.
- I wish you bon appetite with this quick and easy-to-make strawberry cake.
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