Ingredients
For the Dough
For the Cream
For Decoration
Preparation Method
Preparing the Biscuit
Add red food coloring to the sour cream, mix well, and set aside so the color fully activates. In a separate bowl, whisk the room-temperature butter with a mixer, then gradually add 150 g of powdered sugar and the eggs, whisking until a homogeneous mass is formed. Add the colored sour cream to this mixture and mix well with a hand mixer.
Afterward, add the sifted flour, cocoa, and baking soda to the mixture and mix again until a smooth, homogeneous dough without lumps is formed. Pour the dough into a prepared mold and bake at 170°C for 40–45 minutes. Let the baked biscuit cool completely.
Preparing the Cream
Whisk the cream cheese, 150 g of powdered sugar, and cream together with a mixer until a homogeneous, soft mass is formed.
Assembling the Cake
Carefully remove the cooled biscuit from the mold and divide it into 3 layers. Place the first layer in the mold, spread 1/3 of the cream on it, add the second layer, spread another 1/3 of the cream, and finish with the last biscuit layer. Use the remaining cream to cover the outside of the cake.
Place the cake in the refrigerator for a few hours so the cream cools well and holds its shape. Then, carefully remove it from the mold, place the strawberries on top, and serve.
For the Dough
- 100 g butter
- 150 g powdered sugar
- 2 eggs
- 170 g sour cream
- 190 g flour
- 1 tbsp cocoa
- 1 tsp baking soda
- Red food coloring
For the Cream
- 150 g powdered sugar
- 200 g cream (33-35%)
- 450 g cream cheese
For Decoration
- 3 strawberries
Preparation Method
Preparing the Biscuit
Add red food coloring to the sour cream, mix well, and set aside so the color fully activates. In a separate bowl, whisk the room-temperature butter with a mixer, then gradually add 150 g of powdered sugar and the eggs, whisking until a homogeneous mass is formed. Add the colored sour cream to this mixture and mix well with a hand mixer.
Afterward, add the sifted flour, cocoa, and baking soda to the mixture and mix again until a smooth, homogeneous dough without lumps is formed. Pour the dough into a prepared mold and bake at 170°C for 40–45 minutes. Let the baked biscuit cool completely.
Preparing the Cream
Whisk the cream cheese, 150 g of powdered sugar, and cream together with a mixer until a homogeneous, soft mass is formed.
Assembling the Cake
Carefully remove the cooled biscuit from the mold and divide it into 3 layers. Place the first layer in the mold, spread 1/3 of the cream on it, add the second layer, spread another 1/3 of the cream, and finish with the last biscuit layer. Use the remaining cream to cover the outside of the cake.
Place the cake in the refrigerator for a few hours so the cream cools well and holds its shape. Then, carefully remove it from the mold, place the strawberries on top, and serve.
