Vanilla cake with strawberries

ingredients:

For a cake of 20 cm in diameter:

For the vanilla cake:

170 g of butter340 g of semolina sausage2 bags of vanilla sugar1 tbsp of vanilla extract3 eggs185 ml of milk235 g of flour1 with baking powder1 / 2 tbsp salt

For vanilla cream cheese frosting:

300 g plain Philadelphia white cheese150 g butter at room temperature150 g 200 g icing sugar2 sachets of vanilla sugar

For garnish:

300 to 350 g strawberries, fresh mint stems, ice cream 2 cans of crushed pistachios

Preparation:

The cake with vanilla:

In a salad bowl, sift the flour, baking powder and salt.

In a large bowl or bowl, cut the diced butter and cream it with the beater. Add the caster sugar and vanilla sugar and beat for 5 to 6 minutes, until the sugar is completely incorporated.

Add the eggs one by one, whisking well after each addition.

Add alternately, once the mixture of flour, and once the milk.

Preheat your oven to 175 ° C.

Prepare a cake mold with removable bottom that you grease slightly, you can add a circle of paper in the bottom to unmold more easily.

Pour the cake machine into the mold, pat a little on your work surface and bake for 45 to 50 minutes.

Then remove the mold from the oven and allow to cool completely before unmolding. Put it a little in the fridge or even a few hours before cutting it in 2, to prevent it from crumbling too much.

The cream cheese icing:

Cut the butter at room temperature and put it in a bowl, whip it with a hand mixer. When it is creamy, add the cottage cheese (remove the whey well!). Whip and add the vanilla sugar and the icing sugar little by little, add icing sugar until you get a fairly firm cream. It takes at least 5 minutes to get the right texture. Keep cool enough to prepare the rest.

The filling:

Wash the strawberries and dry them on paper towels.

Take 100 g strawberries, cut the tail and cut into cubes, book them in a small bowl.

Cut the tails of the other strawberries, the most beautiful and cut them in 4. Reserve them on a plate.

Mounting:

When the cake is cold, place it on a pastry carton. Cut in half at half height either with a saw or with a large saw knife, go slowly to avoid breaking it.

Pour more or less 3 to 4 tablespoons of icing on the first layer of cake. Do not put too much risk that it flows by depositing the second layer.

Add diced strawberries over the entire cream surface.

Take the second layer of cake and place a thin layer of cream on the spot that will be on the strawberries for it to stick. Lay the layer of cake delicately on the first.

Fill a pastry bag with the rest of the cream, I used a smooth 8 mm socket.

Make the cream by forming small balls and starting with the outer edge.

And then fill the rest of the cake to the center.

Put the cake in the fridge for 30 minutes for the cream to firm up.