Step by step instructions to make summer strawberry and cream layer cake

Step by step instructions to make Summer Strawberry and Cream Layer Cake

Sweet Frost do online cake delivery in Delhi This late spring masterpiece is the ideal centerpiece for your grill, outing or garden party. Sweet Frost also send cakes in Delhi.

It's reviving, loaded with strawberry delectability, and has the ideal adjust of sweetness. This tall layer cake is made with layers of vanilla wipe cake, whipped cream, meringue kisses, shortbread bread rolls, white chocolate and new ready strawberries.Sweet frost is best for it and we also do cake delivery in Delhi Summer is one of my most loved circumstances of the year in Delhi. We Provide online cake delivery in Delhi. There are crisp berries in abundance. This staggering Summer Strawberry layer cake formula is the ideal approach to commend occasional berries. There is nothing more heavenly than a crisply picked, sun-warmed strawberry. The rich cake drenches up the strawberry juices, while the whipped cream includes a breezy extravagance.

Sweet Frost gives cake delivery in Delhi of Strawberries and cream are, just, a match made in paradise. The fresh yet gooey meringue strawberry kisses are perfect to take a gander at as well as lavish to eat.

The delightful striped impact is accomplished by painting stripes of gel sustenance shading down within a channeling sack before you fill it with the meringue blend. I utilized this Americolor red shading yet you can go for any shading you like.

The cake is likewise finished with rich shortbread rolls and white smaller than expected chocolate bars, which are made with another fabulous form by Sweet Frost which is online cake delivery in Delhi One of my most loved searches for a cake is the exposed look. I adore having the capacity to see the pretty layers and it's significantly simpler to assemble, as you don't need to stress over icing it.

This is an incredible cake for imparting to loved ones we also send cakes in Delhi . It creates it's very own impression and is a light treat that is ideal for the warm climate.

For the Cake 1.300g salted butter 2., at room temperature 3.300g golden caster sugar 4.1 tbsp vanilla bean paste (or the seeds from 2 vanilla pods with 2 tsp vanilla extract) 5.6 medium eggs, lightly beaten 6.300g self-raising flour

For the Meringue Kisses 7.75g icing sugar 2.75g white caster sugar 3.2 tsp strawberry jam 4.red food colouring gel 5.3 medium egg whites, at room temperature

For the Shortbread biscuits 6.150g Plain Flour 2.100g Butter 3.50g Sugar

Instructions 1.Heat oven to 180C/160C fan. Grease and line two 23cm tins with baking parchment. Beat the butter, sugar and vanilla in a tabletop mixer until the mixture is very light, pale and fluffy.

2.Gradually mix in the beaten eggs, scraping down the side of the bowl after each addition, until fully combined. If using a mixer, on slow, add the flour until just combined - don't over-beat as it can make the sponge heavy. If you're not using a mixer, fold in the flour with a large metal spoon.

3.Divide the mixture between the tins and bake in the oven for 30 mins or until the cakes come away from the side and the skewer inserted into the centre comes out clean. Remove and cool in the tin for 5 mins. Turn out onto a wire rack and remove the parchment to allow the steam to escape and the cakes to cool.

4.Meanwhile, make the decorations.

5.For the meringue kisses, line two large baking sheets with baking parchment.

In a small bowl, mix both sugars together. In another small bowl, mix the jam with enough food colouring to create a vibrant red colour.

6.In a clean, grease-free bowl, whisk the egg whites until they form stiff peaks, using electric beaters or a tabletop mixer. Add about a third of the sugar, whipping for 1 min or so, until stiff and glossy. Gradually add the remaining sugar until you have a glossy meringue that holds stiff peaks.

8.Holding the bag vertically over the tray, apply enough pressure to create a base, then quickly draw the bag upwards to create little points. The jam will give the meringues a stripy pattern as they pass through the bag.

9.Bake in the oven for 1 hr or until the meringues sound hollow when you lift one and tap the base - they should have a crunchy shell and not be too chewy. Leave to cool in the oven with the door closed, then store in a plastic food bag or airtight container until ready to use.

10.To make the shortbread biscuits, preheat oven to 150 degrees celcius.

11.Put butter, flour and sugar in the mixing bowl.Mix together with wooden spoon and hands so that the mixture looks like breadcrumbs. Then use hands to squeeze mixure together so that the mixture looks like a dough.

12.Roll out the dough with a rolling pin on a lightly floured surface.Cut out the shapes using your chosen cutter. Place on a baking tray and leave in oven for 20 minutes or until they turn golden brown.

13.Remove it properly.

14.For the top layer, add the sponge and jam, but neatly pipe the cream over.

Gently press on the strawberries, a few meringues and some of the chocolate bark.

15.Arrange the chocolate-coated strawberries on top of the creamy sponge, then nestle in shards of bark, meringues and biscuit. Finish with a sprinkling of crushed

Thank You For more visit us at https://www.sweetfrost.in Or Call us at +91-7470820989