Cake with cream cheese and strawberries

In a bowl mix milk and liquor.

Place the pan of Spain on a cardboard disk.

Divide the rim of cake in 5 equal arcs, scoring 5 nicks with a Pocket knife.

Cut a triangle of sweet 5 cm high at nicks, with the base of 4 cm (2 cm on each side of the cut).

Gently pull the triangles so that the rim is divided into 5 scallops, you will need to round off the ends.

You can break the cake and place each layer on a cardboard disk.

Brush the top of the base layer and the second with the liquor.

Let it sit the three layers in refrigerator 30 minutes.

Meanwhile, pour the cheese and very cold yogurt in a bowl.

Add the sugar and cream, always very cold.

Beat with a whisk the ingredients until you get a thick cream, smooth and spreadable.

Put the bowl in the refrigerator for 10 minutes.

Wash strawberries and wild strawberries in a bowl with water and vinegar.

Drain in a colander and then allargateli on a kitchen towel.

Tamponateli with kitchen paper to absorb moisture well, being careful not to sciuparli.

Given the lower disk of Spain on the work surface, spread it with a quarter of the cream cheese, using a spatula.

Sprinkle with a quarter of strawberries, in a uniform manner.

Cover with the second disc, complete with a quarter of cream and a quarter of wild strawberries.

Finish with the last disc, pressing it delicately.

Pass the thread of a knife on the side edge, remove the stuffing that came out.

Heat one minute the jam in a saucepan.

Spennellatela on the surface and on the lateral edge of the cake.

Air-dry 10 minutes in the refrigerator.

Then cover the entire cake with the remaining cream cheese, it is fanned out with the spatula in a uniform layer.

Arrange the strawberries remained along the rim of the cake in a fola.

Decorate the cake with mint leaves and fragolini, whole and cut in half, taking inspiration in photography.

Brush the fragolini and mint with a little jam, heated if necessary.

Transfer the cake to a serving platter and keep in the refrigerator until serving.

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try also so ...

Simple spray cream

Brush the base disk and the second with 3 tablespoons rum mixed with milk.

Spalmateli with 300 g of whipped cream sprays, for spreading in two layers.

Spolverizzateli with 100 g of dark chocolate shaved thin risotto.

The recompose sweet, spennellatelo with jam.

Cover the surface with whipped cream dropped to very close from the canister dollops.

Formed on the lateral edge of the vertical rows of cream, near each other.

You get off on the surface 10 g powdered caco, through a strainer.

Decorate with candied cherries and chocolate leaves.

Delicate with pink cream

Mix 60 g of meringues ready crumbled part of the cream cheese with which you have to fill the cake, instead of strawberries.

Incorporated 1-2 tablespoons Alkermes liqueur to the cheese cream with which you must cover the surface and the side edge of the cake.

Spalmatela in an even layer with the spatula.

Stuck on scalloped a row of tiny white meringues, making them stick to cream.

The center of the cake decorated with sprigs of Mint.

With cheese cream puffs

Brush the base disk and the second with 2 cups of strong coffee sweetened.

Spread the two discs with cream cheese where you built, always fitting with the electric mixer, a tablespoon of instant coffee dissolved in a spoonful of yogurt.

Brush the surface of the cake with jam.

Stuffed with cream cheese left many small enough to fill cream puffs all the surface of the cake.

Place the cream puffs on the cake, making them stick to jam.

Spolverizzateli with 2 tablespoons powdered sugar sent down through a strainer.