Harlequin Cake with Strawberries

Arlechin Cake with Strawberries: A Sweet Delight for the Soul

In a world full of sophisticated desserts, the Arlechin cake stands out for its simplicity and freshness. This strawberry cake combines delicate textures and enticing aromas, featuring fresh fruits as the main ingredient, enveloped in a light sponge and a velvety cream. Whether you serve it on a special occasion or simply to indulge your family, Arlechin is an inspired choice. Here’s how you can prepare it step by step.

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12

Ingredients

*For the sponge:*
- 4 fresh eggs
- 2 tablespoons of cold water
- 6 tablespoons of stevia sugar (or regular sugar)
- 6 tablespoons of rice flour (or regular flour)
- A pinch of salt
- 50 g butter (for greasing the pan)
- 1 pinch of baking powder
- Juice from 1/2 lemon
- 250 g fresh or frozen strawberries

*For the cream:*
- 250 g mascarpone cheese
- 200 g yogurt
- 50 g chocolate flakes (grated chocolate)
- 2 tablespoons of stevia sugar (or regular sugar)

*For the glaze:*
- 100 g milk chocolate
- 50 ml liquid cream
- Red glaze Dr. Oetker (tort-gelee)
- 2 tablespoons of strawberry syrup
- 200 ml cold water

Preparation

1. Preparing the strawberries: If using frozen strawberries, take them out of the freezer and let them thaw in the fridge. If using fresh strawberries, remove the stems, rinse them under cold water, and cut them in half. These fruits will add a touch of freshness to your cake.

2. Preheating the oven: Preheat the oven to 180°C (350°F). It is important to have the oven well heated to achieve an even and well-risen sponge.

3. Preparing the sponge:
- Separate the egg whites from the yolks, placing them in two different bowls. Add a pinch of salt to the yolks to enhance the color.
- In a large bowl, beat the egg whites with a mixer on high speed until foamy. Gradually add the stevia sugar and continue mixing until you obtain a shiny and firm meringue.
- Incorporate the yolks one at a time, beating well after each addition. Mix until the composition becomes frothy and homogeneous.
- Sift the rice flour in a rain over the mixture and gently mix with a wooden spoon to avoid lumps.
- Quench the baking powder with lemon juice and add it to the mixture. Gently mix until fully incorporated.

4. Baking the sponge: Pour the batter into a baking pan lined with parchment paper and greased with a little butter. Evenly distribute the strawberries over the surface of the batter. Since they are frozen, they will not sink completely into the batter. Bake the cake for 40 minutes, but check with a toothpick if it is well baked (a classic test: if the toothpick comes out clean, the cake is ready!). Let the sponge cool completely.

5. Preparing the cream:
- In a bowl, beat the mascarpone cheese together with the stevia sugar until creamy.
- Add the yogurt and continue mixing on high speed for about 3 minutes until you get a fluffy cream.
- Finally, add the chocolate flakes and mix with a spatula to incorporate them.

6. Assembling the cake: Spread the mascarpone cream evenly over the cooled sponge.

7. Preparing the glaze:
- Melt the milk chocolate in a bain-marie, being careful not to let it boil.
- Once melted, add the liquid cream and mix well to obtain a fine glaze.
- Prepare the red glaze according to the instructions on the package, adding the strawberry syrup and cold water. Mix well.

8. Finalizing: Pour the chocolate glaze over the mascarpone cream, followed by the red glaze. You can use a spatula to create a marbled effect between the two glazes.

9. Cooling and serving: Place the cake in the fridge for at least 1 hour, allowing the layers to set. Before serving, sprinkle a dash of 'magic' (a touch of love, perhaps a dusting of powdered sugar) for an elegant finish.

Practical tips:
- Make sure all ingredients are at room temperature before starting the preparation. This will help achieve a finer texture.
- You can replace strawberries with other seasonal fruits, such as raspberries or blueberries, for a delicious variation.
- This cake pairs perfectly with a fruit tea or a sweet wine, which will enhance the exquisite flavors of the dessert.

Nutritional benefits: The Arlechin cake is a lighter choice due to the use of stevia sugar and mascarpone cheese, which adds healthy fats. Strawberries provide a boost of vitamins and antioxidants, making this dessert a healthier option to satisfy your sweet cravings.

Frequently asked questions:
1. Can I use other types of flour?
- Yes, you can use regular flour, but rice flour offers a finer and lighter texture.

2. How can I store the cake?
- The cake stores well in the fridge, in an airtight container, for up to 3 days.

3. What should I do if I don’t have mascarpone cheese?
- You can substitute mascarpone cheese with a fine cottage cheese or a mixture of cottage cheese and heavy cream.

Now that you have all the necessary information, it’s time to start cooking! Whether you are a master in the kitchen or a beginner eager to experiment, the Arlechin cake with strawberries is a dessert that will win everyone’s hearts. Indulge your senses with this combination of flavors and textures, and don’t forget to share your creation with your loved ones!

 Ingredients: a. 4 egg whites, 6 tablespoons of cold water, 6 tablespoons of stevia sugar, 6 tablespoons of rice flour (or regular flour), a pinch of salt, 50 g of butter, 1 teaspoon of baking powder, juice from 1/2 lemon, 250 g of fresh or frozen strawberries. b. cream: 250 g of Mascarpone, 200 g of yogurt, 50 g of chocolate flakes (grated chocolate), 2 tablespoons of stevia sugar. c. decoration: 100 g of milk chocolate, 50 ml of liquid cream, red glaze Dr. Oetker (tort-gelee), 2 tablespoons of strawberry syrup, 200 ml of cold water.