Cream on gelatin, yogurt and cream with strawberries for cake

Can also be served as an independent dessert! Strawberry cream for cake can be called one of the most successful. It is bright, delicious, fragrant, thick, has a beautiful color. Suitable for any sweet pastries, including cupcakes and other cakes.

Maria Kruus

The author of the recipe

Gelatin cream, yogurt and cream with strawberries for cake

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Composition / ingredients

servings:

Gelatin

Yogurt

250

Strawberries

750

Sugar

150

Cream

400

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 3 g

Fats 26 % 6 g

Carbohydrates 61 % 14 g

143 kcal

GI: 27 / 7 / 67

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make strawberry cream? Prepare all ingredients. Put gelatin in the water. Hold it there for about ten minutes. This is if you have leaf gelatin. If you bought a powder one, then you must strictly follow the recommendations that are on its packaging.
Step 2:
Rinse the strawberries well. Dry it. To do this, you can simply spread it out on a towel. Then separate the third part from the total volume of the berry (250 grams). Cut each one into quarters or something else.
Step 3:
Most of the strawberries (500 grams), cover with sugar and grind. It should turn out something similar to mashed potatoes.
Step 4:
Add yogurt to strawberry puree. Stir. Melt the gelatin in any way convenient for you. You can do this in a water bath or in a microwave. Add the gelatin to the strawberry-yogurt mass and stir well. Leave the resulting mass to cool slightly.
Step 5:
Add the slices of chopped strawberries to the cream and mix gently.
Step 6:
Beat the pre-cooled cream with a mixer to a steep foam. Then carefully add them to the bulk with strawberries.
Step 7:
Cool the resulting cream, then it will be easy for them to decorate the cake.
Step 8:
I immediately made a light cake. I put the cookies in the mold, slightly moistening it in milk.
Step 9:
Put the cream on top. So I alternated layers until the cream ran out. It turned out delicious.
Step 10:
Decorated the cake with fresh strawberries on top.
Step 11:
The cream is good, you can use it as a separate dish or for cakes. The only thing you need to pay attention to is strawberries, if strawberries are sour, then it's worth increasing the amount of sugar.

I was looking for a recipe for a delicious cream for a cake that I wanted to bake for my mom's birthday. She loves all sorts of berries. And her birthday is in June, when there are a lot of strawberries. That's why I decided to stop at strawberry cream for cake, which is very tasty and as an independent meal.

To make a dish using gelatin work, be sure to pre-soak the gelatin in cold boiled water. The colder the water, the better. Leaf gelatin can simply be put in a bowl of water. Before soaking the powdered gelatin, first rinse the dishes with cold water so that the crystals do not stick to the bottom. It is important to pour powdered gelatin with water, and not pour it into the water. Otherwise, lumps cannot be avoided. Then allow time for the gelatin to swell (the exact time is indicated on the package).
The swollen gelatin is heated to 70-80 degrees. It should never be brought to a boil!. At a temperature of 100 ° C, the mass becomes fibrous and viscous, collagen protein is destroyed and gelatin loses its jelly-forming properties.

How to whip cream properly? It is important that the cream is fat, at least 33%. The whipping dishes and the cream themselves should be cold, keep them in the refrigerator for at least 1-2 hours. Beat with a mixer at minimum speed, gradually increasing the speed. How do I know if the cream is whipped enough? The creamy mass should retain its shape and not spread. At this point, stop whipping. Otherwise, the cream will turn into butter.