Cake recipe
I made this cake for a gathering with several guests when I wanted something with whipped cream, mascarpone, and strawberries, but not a classic cake. It’s a fluffy sponge cake with a light cream and a simple chocolate glaze. It requires patience for assembly and cooling, but it’s worth it in the end. The baking pan I used was 35x25 cm, and I got about 15 large pieces.
Quick Info
Total time: approximately 4 hours (including cooling and assembly)
Preparation time: 1.5 hours (sponge, cream, syrup, glaze, assembly)
Baking time: 25-30 minutes for the sponge
Servings: 15 large pieces
Difficulty: medium to high (due to multiple steps and assembly)
Recipe type: cream cake, suitable for occasions or when you need a special dessert
Ingredients
Sponge:
6 large eggs
200 g sugar
a few drops of lemon essence
6 heaping tablespoons of flour
2 heaping tablespoons of chocolate pudding powder
25 g cocoa powder
3 tablespoons water
3 tablespoons oil
1 packet baking powder
9 ladyfingers
Syrup:
300 ml water
1 heaping tablespoon of honey
1 tablespoon sugar
1 teaspoon rum essence
Cream:
400 g mascarpone
3 egg yolks
100 ml milk
3 packets vanilla sugar
150 g powdered sugar
1 teaspoon rum essence
400 g strawberries
5 tablespoons granulated sugar
350 ml liquid cream
20 g gelatin (2 packets)
Glaze:
250 g milk chocolate
100 ml liquid cream
Decoration:
60 g white chocolate
2 tablespoons liquid cream
chocolate hearts
Preparation Method
1. Sponge
1.1. Separate the egg whites from the yolks.
1.2. Beat the yolks with half of the sugar and lemon essence until they lighten in color and become creamy. Add the oil and water, mix, and set aside.
1.3. Beat the egg whites with a pinch of salt. When frothy, add the remaining sugar and continue mixing until you achieve a glossy, stiff meringue.
1.4. Mix the flour, cocoa powder, pudding powder, and baking powder. Sift the mixture twice.
1.5. Gently fold half of the meringue into the yolk mixture. Gradually add the dry ingredients, folding gently. Finally, add the remaining meringue, mixing slowly.
1.6. Pour the batter into a baking pan lined with parchment paper. Level the surface.
1.7. Bake the sponge in a preheated oven at 180°C for 25-30 minutes (or until a toothpick test comes out clean).
1.8. Let the sponge cool completely, then cut it horizontally into two equal parts.
2. Syrup
2.1. Boil the water with sugar, set aside, and let it cool to room temperature.
2.2. Add the honey and stir until dissolved.
2.3. Add the rum essence and let the syrup cool completely.
3. Mascarpone and Strawberry Cream
3.1. Beat the egg yolks with the vanilla sugar until they lighten in color.
3.2. Add the milk and place the mixture over low heat, stirring continuously with a whisk. Cook until it thickens slightly (it should become like a thin cream).
3.3. Set aside to cool for a few minutes.
3.4. Meanwhile, chop the strawberries into suitable pieces, sprinkle granulated sugar over them, and let them sit for 30 minutes. Drain the resulting syrup.
3.5. Soak the gelatin in 150 ml of cold water for 10 minutes, then melt it in a double boiler or over very low heat (do not let it boil).
3.6. Quickly fold the melted gelatin into the yolk mixture.
3.7. Beat the mascarpone with the powdered sugar and rum essence until creamy.
3.8. Add the yolk mixture with gelatin to the mascarpone and mix well.
3.9. Whip the liquid cream (not too stiff, just firm, not rigid), then gently fold it into the mascarpone cream.
3.10. Add the drained strawberries and mix gently.
4. Assembly
4.1. Place the first layer of sponge in the bottom of a springform pan and soak it well with syrup.
4.2. Spread half of the cream over it and level the surface.
4.3. Arrange the ladyfingers (quickly dipped in the remaining syrup) over the cream layer.
4.4. Spread the remaining cream over the entire surface.
4.5. Cover with the other half of the sponge, soaking it as well.
4.6. Cover the pan with plastic wrap and refrigerate the cake overnight to set the cream and stabilize everything.
5. Glaze and Decoration
5.1. The next day, run a sharp knife around the edge of the pan, remove the ring, and trim the edges for a neat appearance.
5.2. Cut the cake into 15 pieces (or however many you get).
5.3. For the glaze, melt the milk chocolate together with the liquid cream, mix until smooth, and let it cool slightly.
5.4. Glaze each piece, allowing the chocolate to set in the fridge.
5.5. Melt the white chocolate with 2 tablespoons of liquid cream and let it cool until it's easy to pipe with a small thin-tipped piping bag.
5.6. Write or decorate each piece as desired.
5.7. Add chocolate hearts or other decorations and refrigerate the cakes for a bit longer until the white chocolate sets.
Why I Make This Recipe Often
This cake is versatile and has a fresh taste of fruit and fine cream. It holds up well in the fridge and can be cut into pieces without falling apart. I especially prefer it in spring and summer when I find good strawberries.
Tips and Variations
Tips
1. The sponge must be completely cooled before cutting; otherwise, it will crumble.
2. Don’t soak the sponge too much to avoid it becoming soggy, especially if the cream is runny at first.
3. When whipping the cream, stop when it’s firm; it doesn’t need to be stiff.
4. During assembly, don’t press down on the cream; just level it gently.
5. If you don’t have a springform pan, you can use a rectangular frame or even the baking pan you used for the sponge, lined with plastic wrap at the bottom.
Substitutions
1. Strawberries can be replaced with raspberries or sour cherries for different fruit variations.
2. If you don’t have mascarpone, you can use a mixture of full-fat cream cheese, but the taste will change slightly.
3. The liquid cream can be made from sweet or plant-based cream, depending on what you have available.
4. Instead of chocolate pudding, you can use vanilla pudding or even extra flour, though the texture will be slightly different.
Variations
1. For a tangier flavor, add grated lemon zest to the cream.
2. You can reduce the sugar if the fruits are very sweet.
3. If you want a festive appearance, alternate layers of cream with whole fruits in the center.
Serving Ideas
The cake is served cold, directly from the fridge. It’s great for festive meals, parties, or when you have guests. The pieces can be simply decorated or adorned with white chocolate and fresh fruits.
Frequently Asked Questions
1. Can I use other fruits instead of strawberries?
Yes, you can use raspberries, sour cherries, or pitted cherries. Just make sure to drain the fruits well from the syrup so they don’t make the cream too runny.
2. Can I make the sponge a day in advance?
Yes, the sponge can be baked a day ahead; keep it covered at room temperature or in the fridge, but well-wrapped to avoid drying out.
3. What if I don’t have a powerful mixer?
It’s important to beat the egg whites well with any mixer you have, even a manual whisk. The result won’t be as airy, but the cake will turn out fine.
4. Can the cake be frozen?
I do not recommend freezing, as the cream with whipped cream and fruits does not retain its texture after thawing.
5. How long does it last in the fridge?
The cake keeps well for 2-3 days in the fridge, covered. I do not recommend keeping it longer due to the fresh fruits in the cream.
Nutritional Values
Estimate for one piece (out of 15): approximately 350-400 kcal, 25 g carbohydrates, 6 g protein, 22 g fat. These values are indicative and depend on the type of cream, chocolate, and the actual amount of cream used. The cake contains a lot of cream and whipped cream, so the fat and sugar content is considerable.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 3 days. I do not recommend freezing. It is served cold, directly from the fridge. If there are leftovers, they can be portioned and stored in containers with lids. If the cream starts to release liquid, it’s a sign that the cake is no longer fresh.
Ingredients: Base: 6 large eggs, 200 g sugar, a few drops of lemon essence, 6 tablespoons of flour, 2 tablespoons of chocolate pudding powder, 25 g cocoa, 3 tablespoons of water, 3 tablespoons of oil, 1 packet of baking powder, 9 ladyfingers. Syrup: 300 ml water, 1 tablespoon of honey, 1 tablespoon of sugar, 1 teaspoon of rum essence. Cream: 400 g mascarpone, 3 egg yolks, 100 ml sweet milk, 3 packets of vanilla sugar, 150 g powdered sugar, 1 teaspoon of rum essence, 400 g strawberries, 5 tablespoons of granulated sugar, 350 ml liquid cream, 20 g gelatin (2 packets). Glaze: 250 g milk chocolate, 100 ml liquid cream. Decoration: 60 g white chocolate, 2 tablespoons of liquid cream, chocolate hearts.
