Carlson's favorite cake, who lives on the roof

The phrase "whipped cream" immediately evokes images of something airy and incredibly delicious. This amazing invention can elevate any baked good to perfection, adding a festive, delicate, and incomparable flavor. Cake with whipped cream is always a desired and eagerly awaited dessert. Kalson also loved him very much.

How it all began

Whipped cream, surprisingly enough, has a specific creator. It was the Frenchman François Vatel. He invented the recipe for this airy delicacy in the 17th century. The dessert became a favorite and began its triumphant march throughout the world.

The task was later significantly simplified for confectioners by the Swedish inventor Gustav de Laval, who created a separator in the 19th century that separated cream from milk. This device made it possible to produce cream with varying degrees of fat content. Cream with a 10–20% fat content is good for sauces and as a coffee additive, but to create an airy cake, a minimum of 30% fat content is required.

There's a specific recipe, or rather method, for properly whipping cream: both the cream and the bowl must be thoroughly chilled. The whipping process should begin with a mixer at low speed.

Strawberries and cream

Strawberries and cream are a classic combination. And if you add a sponge cake, you get an exquisite and tender, melt-in-your-mouth sponge cake with whipped cream.

Its preparation consists of two stages. First, the dough:

• 150 g of flour and sugar;
• 4 eggs;
• a pinch of salt, a teaspoon of baking powder, vanillin.

Recipe:

1. The first thing you need to do is turn on the oven to 180⁰Then by the time the dough is finished kneading, she will be ready to accept it.
2. Next, you need to thoroughly beat the eggs with sugar. The quality of the sponge cake depends on this, so you'll need to use a mixer for about 7 minutes. After that, you won't need it: stir the dry ingredients into the eggs using only a spoon, using light, gentle movements.
3. Pour the prepared batter into a parchment-lined springform pan and place in the oven. Bake for about half an hour. Check for doneness with a toothpick (if it comes out clean, everything is ready). Naturally, let the cake cool.

Now the cream:

• 1 kilogram of strawberries;
• ½ liter of 35% cream;
• 150 g sugar;
• 1 glass of water;
• 10 g gelatin;
• 60 g powdered sugar.

Recipe:

1. Soak the gelatin in cold water. Rinse and dry the strawberries. Select a dozen large berries for garnish, and mash the rest with a fork. Place the puree in a sieve.
2. Mix the resulting juice and sugar in equal proportions and bring to a boil over low heat, stirring constantly. This will serve as a soak for the cake layers.
3. Add the remaining sugar to the berry puree. Heat the gelatin until dissolved, then let it cool. Whip the cream, adding the powdered sugar. Gradually pour in the gelatin, continuing to whisk.
4. The exciting part: assembling the cake. Divide the sponge cake into two layers, soak them in strawberry syrup, and sandwich them with berry puree and buttercream. Cover the cake with whipped cream and decorate with beautifully arranged berries. Strawberry-creamy delight is ready!

Chocolate and cream

This dessert recipe is designed for chocolate lovers, who will be delighted by the harmonious balance of chocolate and creamy flavors. To make this chocolate sponge cake, you'll need:

• 1 cup each of flour and sugar;
• 4 eggs (large);
• cocoa - 3 tbsp;
• 1 tsp baking powder;
• a pinch of salt, vanillin.

The previous sponge cake recipe is perfectly suitable for this cake. Just remember to stir cocoa into the batter.

Now it's time to make the cream. The recipe is incredibly simple: whip 500 ml of 35% cream with a cup of sugar. You can stop there, or you can add 1 tablespoon of cocoa powder to the whipped cream for a more intense effect.

The final assembly of the chocolate cake with whipped cream is simple: the sponge cake is cut into layers, spread with cream, and assembled. You can decorate it with grated chocolate.