Recipe

Russian Chocolate Strawberry Cake Recipe

Add Step-by-Step Photos	Juels / All my dishes 7 months, 2 weeks ago This is a nice chocolate cake with fresh starwberries in the cream. The cream is slightly similar to a light cheesecake. Prep:45m Cook:60m Servings:10	Juels
	russian chocolate strawberry cake

fold in egg whites

slice in layers

spread with cream

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Ingredients

For the Cake:

6 eggs, yolks separated from the whites

1 1/2 cups flour

1 cup sugar

1 tbsp. corn starch

2 tbsp. cocoa powder

1 1/2 tsp. vanilla extract

For the Cream:

500 gr. Ricotta cheese

2 cups powdered sugar (add more if you prefer the cream sweeter)

2 tbsp. unflavored gelatine

1/2 to 2/3 cup milk (use a little more milk if needed)

1 cup heavy cream, whipped to stiff peaks

2 cups fresh strawberries, coarsely chopped

For the Chocolate Glaze:

2 semi-sweet chocolate squares (1oz each)

1/2 tbsp. shortening

Directions

For the Cake:

Sift the flour, corn starch and cocoa powder together. Set aside.

In a separate large bowl, beat the egg yolks with half the sugar and vanilla extract. Beat the egg whites to stiff peaks with the rest of the sugar in another medium bowl.

Fold in 1/3 of the egg white mixture into the egg yolks, then carefully fold in the sifted dry ingredients. Add the rest of the beaten egg whites to the batter, folding carefully (this will help the batter to stay light).

Transfer the batter to a lightly greased 9-inch spring form pan. Bake in preheated 350F oven for about 1 hour, or until a wooden toothpick inserted near the center comes out clean. Remove from the oven and let cool.

For the Cream:

Whisk the gelatine into 2/4 cup milk in a small pan and cook over low heat until the gelatine has dissolved.

Meanwhile, beat the ricotta cheese with the powdered sugar for a few minutes, or until smooth.

Beat in the gelatine mixture into the ricotta, then beat in the whipped cream. Taste the cream to make sure it is sweet enough for you. Add more powdered sugar, if needed.

Fold the chopped strawberries into the cream.

To assemble the cake:

Remove the side ring of the spring form pan. Slice the cake into 3-4 layers, however you prefer.

Place the bottom layer of the cake back into the spring form pan. Close the ring back around it. This makes it easier to assemble the cake. Layer part of the cream on the bottom cake layer, place another cake layer on top, and repeat with the cream. Continue this way, finishing with the last cake layer on top.

Place the cake in the fridge for about 2 hours, to let the cream set.

When ready, melt the chocolate with 1/2 tbsp. shortening in a microwave safe bowl. Brush the top of the cake with the glaze. Place the cake back in the fridge for another hour.

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Comments

wynnebaer 7 months, 2 weeks ago said:
Awesome post....Love the combo of chocolate and strawberries....And the ricotta in the filling makes this special...:)

mommyluvs2cook 7 months, 2 weeks ago said:
This woulda been perfect for my daughters birthday! I think I'll use it next year...sounds delicious!

notyourmomma 7 months, 2 weeks ago said:
Beautiful pic and great flavor combination to boot! Wonderful recipe. Thanks for the post.

goblue434 7 months, 2 weeks ago said:
Perfect Julia! This Cake Has Some Great Flavors Goin' On In There. A Great Dessert To 'WOW' The Friends At Church Get-Togethers.
Thnx For Sharing,
Steff

quaziefly 7 months, 2 weeks ago said:
As always, you have posted another wonderful recipe with a great presentation. Thank you for sharing! High Five!

momo_55grandma 7 months, 2 weeks ago said:
Wonderful recipe love the add. of Ricotta cheese thanks high5

puddlewonderful 7 months, 2 weeks ago said:
Love the ricotta cheese, too....Happy Mothers Day Susie

lasaf 7 months, 2 weeks ago said:
This sounds fantastic, and looks good too. Yum.

peetabear 7 months, 2 weeks ago said:
Oh my... you have a winner in this cake... I wish I could give you more than a 5...I flagged it..

brianna 7 months, 2 weeks ago said:
Well Julia, you've done it again. What a fantastic looking cake. I drooled over the picture. I'll have my printer going right away cause I have to try this soon. 5 forks & flagged beautiful.

brianna 7 months, 2 weeks ago said:
Just checking Julia. Is the amount of milk supposed to be '2/4' or is that a missprint?

thegoldminer 7 months, 2 weeks ago said:
Finally a "Low-Cal" dessert!. Nice job Julia. Ok I too want to know what 2/4 is. I guess 1/2 cup. Best. JJ

juels 7 months, 2 weeks ago said:
OK, 2/4 cup is 1/4 cup+ 1/4, which makes it 1/2 cup, you are right! LOL, I feel like such a dork! What happened was, I have all my notes with Russian recipes in grams and ml. It was 100 ml. of milk. My conversion chart says 50 ml = 1/3 to 1/4 cup, so I put down 2/4. I'll fix the recipe, thanks for pointing that out!

lunasea 7 months, 1 week ago said:
I LOVE this, Julia hon. I am SO jonesing to make this and taste it. Okay....I might share. Heh. High 5 and flags are flying all over. You're making me hungry, GF. Indeed.

bobbyc0117 7 months, 1 week ago said:
Juels, this looks fantastic. I will be trying this one very soon. of course you get my 5.

pat2me 7 months ago said:
This looks awesome.....I love chocolate and strawberry and my son will flip over the filling!
Thanks for posting!

lilliancooks 7 months ago said:
How did I miss this one? The cake looks so nice and fluffy! I love all the layers! And I love sweetened ricotta in desserts! Great recipe!

noola 6 months, 3 weeks ago said:
So beautiful recipe and nice pictures..I love it!!

krumkake 6 months, 2 weeks ago said:
My daughter loves fresh fruit fillings in cakes, and it's her birthday this month - this will be the new cake to try this year...delish! I will let you know how I do with it!!

grumpymomma 3 months, 3 weeks ago said:
Looks good.

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