- 3 eggs
- 130 g (4,5 oz) sugar
- 130 g (4,5 oz) flour
- 1 tbsp starch
- 1 tsp leaven
- 600 g (21 oz) strawberries
- 80 ml water
- 200 g (7 oz) sugar
- 2 packages of strawberry jelly
- 1 package of vanilla pudding
- 300 ml cream
- 100 g (3,5 oz) sugar
- 2 packages of cream thickener
- 100 g (3,5 oz) shortcake
- 200 g (7 oz) strawberries
- mint twigs
Place a bowl above the pan with hot water. Whip the eggs with sugar in the prepared bowl (the pan should not be on a stove and the dish should not touch water). Beat up until the mass will increase 3-4 times during 5-6 minutes.
Then combine flour, starch and leaven. Add the prepared mass to the eggs carefully. Mix the ingredients till you get the homogenous mass. Take a baking cup (20×20 cm) and cover it with a cooking sheet. Grease it with butter and pour the dough there.
Bake it at 180°C for 25 minutes. Cool the biscuit and cut it into two layers. Place one part of the biscuit on a platter.
Place strawberries and sugar in a pan. Pour water there. Bring it to boil. Cook the ingredients for 2-3 minutes. Then pulp them in a blender.
Dissolve vanilla pudding in 1/3 cup of water.
Add strawberry jelly to the squash. Mix the ingredients till the jelly dissolves. Then add the pudding. Place the pan with the mass on a fire and mix the mixture until it becomes thick (stir it continuously but do not bring to boil). Cool the mass.
Place the strawberry soufflé above the biscuit. Cover the soufflé with the second part of the biscuit.
Whip the cooled cream with sugar and cream thickener. Greave the biscuit with the prepared cream. Chop shortcake and top the dish with it. Place pliatsok in a fridge for 3-4 hours.
Then decorate pliatsok with strawberries and mint. Cut it into portions and serve.
Enjoy your meal!
Do you have a favorite Ukrainian recipe for a cake with strawberry and cream filling? If so, please let us know in the comments below or write us an e-mail.