Cream cheese torte with strawberry jelly

1. Strawberry jelly

strawberry compote 14.5 oz (410 g) • sugar granulated 1.5 oz (40 g) • cake jelly red 0.25 oz (10 g)

Lay cling film on the cake form. Place one-half strawberries (185g) on the cling film. Mix juice from the strawberry compote (225ml) with sugar and cake jelly, bring to boil and set aside. Slowly pour jelly on top of the strawberries and let it cool in the cold place.

2. 1. cake base

all-purpose flour / plain flour 5.25 oz (150 g) • baking powder for gingerbread 1 tsp • powdered sugar 1.75 oz (50 g) • vanilla sugar 0.25 oz (10 g) • lemon peel 2 tsp • chicken egg 1 pc • unsalted butter 1.75 oz (50 g)

Prepare dough from flour, baking powder, both sugars, grated lemon zest, eggs and melted butter.

3. 

Lay parchment paper on a baking tin, cut out in the shape of the cake form. Use a rolling pin to spread the dough on the paper, put ring from the cake form on it and press the dough with fingertips until you reach the edges. Prick with fork and bake 20 minutes in preheated oven at 355°F (180°C).

4. 2. cake base

chicken egg 2 pcs • powdered sugar 1.75 oz (50 g) • corn starch 1 oz (30 g) • flour medium 1 oz (30 g) • baking powder for gingerbread 0.25 oz (7 g) • ground walnuts 1 oz (30 g) • cocoa powder 1 tbsp

Beat eggs with sugar, starch flour, flour, baking powder, minced nuts and cocoa powder.

5. 

Lay parchment paper in the cake form, pour the dough in and bake for 10 minutes at 355°F (180°C).

6. Cream cheese and whipped cream filling

jelly 1 oz (25 g) • semi skimmed milk 1,5% ¾ cup (200 ml)

Dissolve gelatin in milk over a very gentle heat. While heating the liquid, dip your little finger to check the liquid temperature - it should not be hot.

7. 

soft curd 1.7 lb (750 g) • sour cream (fat 14-18%) 2.1 cup (500 ml) • powdered sugar 3.5 oz (100 g)

Mix to combine cream cheese with cream and sugar and blend the melted gelatin in.

8. Build the cake

strawberry marmalade

Spread fruit jam over the first cake base and lay the second cake base on top of it.

9. 

strawberry compote 1.8 lb (820 g)

Lay closely the one-half strawberries (370g) on top of the second cake base. Put ring from the cake form on cake bases.

10. 

Evenly spread half of the filling on top of the strawberries.

11. 

Carrefuly transfer (tip up) stiff strawberry jelly on top of the filling. Cover with second half of the filling and put the cake in the cold place for at least 4 hours to let it stiffen. Then use a knife to carrefuly loosen filling from the form and bind up the ring.

12. Decoration

cake jelly red 0.25 oz (10 g)

Mix juice from strawberry compote (225ml) with cake jelly, bring to boil and set aside. Use a brush to spread jelly on sides of the cake. Cool for a while.

13. 

Chocolate 85% 1.75 oz (50 g)

Melt chocolate and gently decorate surface of the cake.

14. ... yum-yum