Скачать или смотреть Strawberry cake / Çilekli pasta

Silky cream and fresh strawberries meet a soft sponge cake. 🍓😍 Every layer tastes like summer… Refreshing, light, and absolutely delicious. 💫

Measurements:

1 cup = 200 ml
1 tea glass = 100 ml

Strawberry Summer Cake 🍓

Ingredients for Sponge Cake:

5 medium eggs
150 g flour (1 ½ cups)
2 tbsp starch
1 cup granulated sugar
½ tea glass boiling water
1 tsp baking powder
½ tsp salt

Filling & Topping:

Chopped strawberries
Crushed pistachios
Pistachio butter
½ cup milk (to moisten the cake)

Sponge Cake Recipe 🍰

Instructions:

1. Sift and mix all dry ingredients except sugar.
2. Start beating the eggs, add salt.
3. Add sugar in 3 parts. When the color lightens, add boiling water.
4. Beat until foamy (about 10 minutes).
5. Sift dry ingredients in 4 stages, gently fold with a spatula.
6. Pour into a cake pan, remove air bubbles with a toothpick.
7. Bake in a preheated oven at 150°C (300°F) for 20–25 minutes (top & bottom heat, no fan).
8. Immediately turn upside down on a wire rack after baking.

No-Bake Cream

Ingredients:

2 packs heavy cream (400 g)
300 g cream cheese (labneh)
180 g white chocolate
1 pack whipped cream powder (optional)
1 heaping tbsp pistachio butter

Instructions:

1. Melt white chocolate using a double boiler.
2. Beat cream and cream cheese with a mixer for 5 minutes, then add pistachio butter.
3. Gradually add melted chocolate in 3 steps while beating.
4. For thicker consistency, add whipped cream powder.
5. Cover and refrigerate until fully chilled.

Assembling the Cake

1. Slice the cooled sponge in half.
2. Moisten the first layer with milk, spread cream, add strawberries, pistachio butter, and pistachios.
3. Place the second layer, moisten again, decorate the top in the same way.
4. Chill in the fridge for at least 3–4 hours before serving.

Enjoy! 💖