Sponge cake with cranberries and apples “Strawberry”

1. Beat eggs, vegetable oil and sugar with a mixer until white. In this case, the volume of content will increase slightly.

2. Add sifted flour with vanilla and baking powder. Mix gently with a spatula.

3. Pour the finished dough into molds lined with baking paper and bake in a preheated oven for 15-20 minutes at 200 degrees. Until a dry splinter. For a strawberry cake, a heart shape is suitable.

4. Place the finished biscuits on a wire rack. Let them cool, and for now we’ll start layering their berries and apples.

5. I have frozen cranberries, I just rinse them under cold water and remove the leaves. We will peel the apple and remove the center.

6. Place sugar and butter in a frying pan. Simmer the chopped apple until soft. Consider the variety of apples; the pieces should not spread out.

7. Add cranberries and leave for a couple of minutes. As soon as the syrup begins to thicken, remove the pan from the heat. Leave to cool to room temperature.

8. For the cream you will need vegetable cream and a little condensed milk.

9. Whip the cream until it forms stiff peaks, then add condensed milk and continue beating until it reaches this state.

10. Place the sponge cake on the cake base and generously grease it with cream.

11. Spread the cooled apple-cranberry filling and add a little more cream on top.

12. Cover with the second cake layer.

13. To coat with mastic, beat butter at room temperature with condensed milk at room temperature. Otherwise, the cream will not be fluffy and homogeneous. We get a lush cream with which we cover our heart on all sides and put it in the refrigerator to stabilize for 30 minutes or longer.

14. While the cake is cooling, let’s start decorating. We will need sugar mastic and food coloring. We will paint most of the fondant red to cover the cake. Leave a small piece of white for making flowers. Let's color the piece a little more green to make leaves and whiskers.

15. Using plungers, cut flowers from white mastic; roll thin flagella from green mastic and wrap them around brushes. These will be the strawberry tendrils.

16. I don’t have a notch for the leaves and I make them by hand. I cut out a leaf, stretch the edge with a stick with a ball and draw the veins on the leaf in a stack.

17. Roll out the red fondant and cover the cake. Glue the leaves onto the water wherever you see fit. Let's add flowers and tendrils. For shine, you can go over the cake with a sponge dipped in strong alcohol. All that remains is to attach the yellow seeds to the berry and you're done.

18. Strawberries in February are not a problem!