The Most Delicious Strawberry Cake Without Cream and Mascarpone for a Holiday!

Hello everyone! Today we are preparing a very tasty and incredibly beautiful cake, which is worthy of decorating any holiday. In this version, I used strawberries, but others are also suitable, both frozen and fresh berries. It's not difficult to make this cake at all, so let's get started. To begin with, we will make a high sponge cake without baking powder. Pour 6 egg whites into a deep bowl. Add a pinch of salt to them and beat at low speed until foamy. It is better to use eggs at room temperature, the sugar will dissolve faster in them. We need 140 grams in total. We add sugar in small portions and beat until it is completely dissolved. When the whites have beaten into a lush, thick foam, add 6 egg yolks to them and mix until smooth. The color of the whisk should not immediately spread over the surface. Next, add 180 grams of sifted flour and a little vanilla in parts. Be sure to add flour in small portions, stirring gently from bottom to top each time. Pour the finished dough into a mold with a diameter of 20 cm. I cut a circle from parchment paper at the bottom of the mold. The sides of the mold do not need to be greased with anything. So we additionally remove large air bubbles. Bake in a preheated oven at a temperature of 170 degrees for 40 minutes. Do not open the oven for the first 30 minutes in any case. We got such an amazing biscuit. It is completely baked, leave it in the mold for 10 minutes, then with a thin knife we will go around the circumference and cut it out of the mold. Turn it over on a wire rack, remove the paper and cool it. If you wrap it in a film and keep it in the refrigerator for several hours, it will be easier to cut it on a disk. The biscuit has set, cut it into 4 or 5 cakes. You can also cut off the cap if it has formed. The cakes are just delightful. Set them aside for now and prepare the cream. In a saucepan, break 3 eggs, add 100 g of sugar, 35 g of flour, 35 g of starch and 1 bag of vanillin. Although it is better to add vanillin at the end of the already prepared cream. Mix all this with a whisk until smooth, then add 750 ml of natural yogurt. Stir again and put on medium heat. With constant stirring, cook until thickened. Pour the cream into a clean dry container, cover with cling film and cool to room temperature. Next, beat 250 g of soft butter. It needs to be taken out of the refrigerator in advance and let stand for several hours at room temperature. When beating, the butter will brighten and increase in volume. Now, continuing to beat, add the custard base to it, also at room temperature. Airy, incredibly delicious cream is ready. Let's take care of the strawberry filling. Cut the strawberries into small pieces and add sugar to taste. Put on the fire, bring to a boil, let it boil a little, then remove from the heat and cool. Now everything is ready, you can collect the cake. Put the first disk on the bottom of a flat dish, put a culinary ring, but you can do without it. Put a layer of strawberries, cream on top and so layer by layer. No need to soak in addition, the juice from the strawberry will be enough. Cover the cake with cling film and put in the refrigerator to stabilize, better overnight. Cover the top and sides of the cake with the remaining cream and decorate with a nozzle, adding a few drops of pink dye. I also added some coconut shavings. Here is such a delicate, aromatic, very tasty, melting in the mouth cake we got. If you liked the recipe, put likes and leave comments, I will be very interested to read them.