Strawberry raspberry cake

1. First, prepare the cream for the cake.

Get the butter out of the refrigerator - it will need a soft consistency.

In a small container, mix corn starch and sugar. Pour in some of the milk and stir well until all the ingredients are completely dissolved.

Pour all the remaining milk into a saucepan, add vanilla extract and bring it almost to a boil (but do not boil!). As soon as bubbles appear on the surface of the milk, pour a mixture of corn starch and sugar into the pan. Cook the cream over low heat, stirring constantly, until it thickens.

Remove the pan from the heat and leave to cool completely. Stretch the food film on the surface of the cream so that an unpleasant crust does not form.

Beat butter with a mixer until fluffy. As soon as the cream cools down, enter the beaten butter into it and add powdered sugar. With a mixer at high speed, beat the cream until fluffy.

Separate 1/3 of the cream and add pink food coloring to it.

2. Turn on the oven at 175 degrees Celsius.

Mix eggs and powdered sugar in the bowl of a mixer and beat at maximum speed for 6-8 minutes until fluffy foam. Add soft butter, a little milk and vanilla extract. Mix all the ingredients again with a mixer.

Sift the required amount of flour into a separate container. Add baking powder and mix.

In small batches, add flour with baking powder to the liquid mass and knead the slightly liquid dough.

Divide the resulting dough into 3 equal parts, in two of which add a little red and pink dye.

Cover the bottom of a round baking dish with a diameter of 18-20 cm with baking paper and pour one batch of dough into it. Thus bake 3 cakes, each of which bake for about half an hour.

3. Assemble and decorate the cake.

Lay each cake in turn and lubricate with cream, alternating with different colors. The lowest red cake should be smeared with white cream, then the pink cake should be smeared with pink cream. Spread the topmost cake without dyes with white cream and lubricate the sides of the cake with a small amount of cream. Smooth the cream with a spatula.

Transfer the remaining cream to a pastry syringe and decorate the top of the cake with droplets of various colors.

Wash and dry strawberries and raspberries, remove green cuttings. Decorate the top cake cake with berries, arranging them in a chaotic order. The bottom of the cake can be sprinkled with the remains of a red sponge cake.

Before serving, cool the cake for 5-6 hours.

Bon appetit!