Strawberry cake

BISCUIT:

Egg – 3 pcs

Kefir 1% – 70 ml

Rice flour – 50 g

Corn starch – 10 g

Baking powder – 1/2 tsp

Salt – a pinch

Prebiosvit sweetener 5 g = 50 g sugar

CREAM:

Milk 2.5% – 400 ml

Egg yolk – 2 pcs

Corn starch – 20 g

Soft cheese 0% – 240 g

Gelatin 10 g + water 50 ml

Vanillin – 1 g

Prebiosvit sweetener 8 g = 80 g sugar

STRAWBERRIES – 200 g

First you need to prepare the custard:

Pour a little warm milk, add vanilla, sweetener and egg yolks. Mix. Sift cornstarch and beat with a whisk.
Pour in the remaining milk.
Cook over low heat, stirring constantly, until the mass thickens. Cover with cling film and let cool.

Preparing the sponge cake:

For the sponge cake, separate the egg whites from the egg yolks.
Beat the egg yolks with kefir and sweeteners.
Gradually add the sifted flour with starch and baking powder.
Beat the egg whites with a pinch of salt until stiff peaks form. Fold the egg whites into the dough in three stages. Mix gently with a silicone spatula from the bottom up.

Baking:

Tighten the bottom of a 16 cm diameter springform pan with foil and grease with oil. Place the dough. Bake in a preheated oven at 180 degrees for 30-35 minutes until a toothpick comes out clean. Allow the finished sponge cake to cool on a wire rack. Then cut into 2 cakes.

Decoration:

Pour gelatin with water. Prepare according to the instructions on the package. Place the cooled custard in a deep bowl. Add soft cheese and sweetener. Beat with a mixer until smooth. Pour in the dissolved gelatin in a thin stream. Mix.

Cover the bottom of the ring with foil or cling film. Line the sides with acetate tape. Lay out the cake. Decorate the sides of the cake with strawberry halves, pressing each berry tightly against the wall. From the total amount of cream, set aside 150 g on the top of the cake. Lay out the rest, alternating with strawberry slices. Cover with the second cake, pressing it down slightly. Lay out the cream. Refrigerate until completely set, 5 hours.