Beautiful strawberry and cocoa cake

Many will fall in love with this cake as it is extremely tasty.

Sponge cake (16 cm):

100 g of eggs

170 g of sugar

150 g of kefir (2.5%)

70 g of butter (82%)

3 g of baking powder

3 g of baking soda

5 g of cocoa powder

200 g of flour

water-soluble coloring (strawberries + raspberries)

Turn on the oven to 165°C with convection.

Beat the eggs, sugar, and dye in the bowl of a food processor until stiff.

Add melted butter and kefir and mix gently.

Combine flour, baking powder, baking soda, and cocoa and add to the bowl through a sieve. Stir to combine.

Wrap the bottom of the ring in foil and put the dough into the mold. Put some weight on top.

Bake for 40 minutes.

Cool, wrap the mold in foil and refrigerate overnight.

Strawberry filling (2 14 cm molds):

200 g of strawberry puree

20 g of lemon juice

50 g of sugar

12 g of cornstarch

6 g of gelatin + 30 ml water

Mix gelatin with water and leave for 10-15 minutes.

Combine strawberry puree with sugar and starch in a saucepan.

Add lemon juice and stir.

Put it on the stove and stir to boil the starch.

Remove from the stove, add the swollen gelatin, and stir.

Tighten the bottom of the rings with cling film and put acetate tape inside along the edge.

Pour the mass (150 g each in and let cool.

Refrigerate for several hours.

Cream:

150 g of mascarpone

250 g of cream cheese

400 ml of cream (30-33%)

100 g of icing sugar

Beat all the ingredients in the bowl of a stand mixer until stiff peaks form.

Decor:

fresh strawberries

mint

Remove the mold from the sponge cake and cut it into 4 cakes.

Put 2/3 of the cream in a pastry bag without a nozzle.

Spread the cream in a spiral on the cake and smooth it out.

Make the sides out of the cream and put the strawberry filling inside.

Put the cream and the second sponge cake on top. Do the same with the third layer.

Cover the top and sides of the cake with cream and smooth out.

Crumble the remaining sponge cake layer and decorate the sides of the cake with the crumbs.

Put the rest of the cream into a pastry bag fitted with a St. Honore nozzle. Decorate.

Put strawberry slices in the center of the cake and garnish with mint.

Enjoy!