Bizcocho relleno de crema y fresas

Ingredientes

• Cream cheese / Mascarpone 156 g
• Sugar 52 g
• Whipping cream 520 ml
• Strawberries 140 g
• Eggs 4
• Sugar 88 g
• Butter 60 g
• Milk 60 ml
• Cake flour 120 g
• 6-inch tall cake pan 1

Preparación

1. 1

   Cream filling and frosting (about 720 g): 1. Wash, drain, and dice the strawberries (12 pieces, 140 g after removing stems). Refrigerate until needed. 2. Soften cream cheese/mascarpone at room temperature or microwave until slightly softened. Add sugar and stir until smooth and creamy. Set aside. 3. Whip the whipping cream with an electric mixer at speed 5 until soft peaks form (the cream shows lines and when lifted, it droops like a ribbon; the drawn lines do not disappear quickly).

2. 2

   Add the softened cream cheese/mascarpone mixture and continue whipping at speed 2-3 until stiff peaks form (the cream stands in firm peaks when the beater is lifted; watch closely as it thickens, as over-whipping can make it grainy or separate into butter. If that happens, add 2 tablespoons of unwhipped cream and mix by hand to restore). Refrigerate. 2. Divide into two portions: 260 g for filling and 450 g for frosting. Refrigerate until needed.

3. 3

   Sponge cake: 1. Melt butter (by double boiler or microwave) and warm milk (microwave). Mix together until well combined (must stir until no large oil circles appear for good emulsification, otherwise the cake may collapse or shrink). Set aside.

4. 4

   Soak eggs in warm water (about 50°C) for 10 minutes (do not exceed 50°C to avoid cooking the eggs). Add sugar and beat with an electric mixer at speed 5-6 until creamy (the mixture shows lines, is thick and glossy; when lifted, it doesn't drip easily and the drawn lines don't disappear quickly; beating time about 3 minutes). 2. Sift in cake flour gradually (in 3 additions), folding gently until no flour lumps remain (be gentle, mix only until combined).

5. 5

   Take 1/3 of the batter and mix with the butter-milk mixture (this pre-emulsifies, making it easier to combine with the remaining batter and reducing deflation; you can stir in circles here, even if it deflates a bit, because the liquid tends to sink). 2. Pour back into the remaining batter and fold gently (mix quickly as adding fat can deflate the batter).

6. 6

   Pour batter into the cake pan (fill to 80% full; grease the pan or line with parchment paper). Tap the pan on the counter a few times to release large surface bubbles, then swirl a chopstick or skewer through the batter to release internal bubbles. 2. Preheat oven to 160°C for 10 minutes. Bake on the lower rack for 35-45 minutes, then increase to 230°C and bake for another 2 minutes (to brown evenly; if already golden, skip this step. The cake is done when gently pressed in the center and it springs back).

7. 7

   After baking, drop the pan onto a cloth-covered counter from about 10 cm high twice (to release steam and prevent shrinking). Immediately invert the pan onto a wire rack (if not inverted, the center will sink; inverting uses gravity to maintain height and shape). 2. Cool completely before unmolding (the cake must be fully cooled to set; a successful cake will not shrink or have a concave bottom).

8. 8

   Slice the cooled sponge cake evenly into layers (start slicing from the bottom; you need 3 layers of equal thickness). On the bottom layer (which has better support), spread a thin layer of cream filling, then place an appropriate amount of diced strawberries, and spread another layer of cream filling.

9. 9

   步驟 9

10. 10

    步驟 10

11. 11

    Place another cake layer on top, spread cream filling, add strawberries, then another layer of cream filling.

12. 12

    Finally, place the top cake layer. Spread the frosting over the entire cake (top and sides). Use a spatula to smooth and even out the surface. Refrigerate for at least 2 hours.

13. 13

    步驟 13

14. 14

    步驟 14

15. 15

    步驟 15

16. 16

    步驟 16

17. 17

    步驟 17

18. 18

    步驟 18