Cake with whipped cream, strawberries, and chestnut puree
Cream Cake with Strawberries and Chestnut Puree - A Delicacy for Celebration
Total Time: 1 hour 30 minutes
Preparation Time: 30 minutes
Baking Time: 40 minutes
Number of Servings: 10
Are you dreaming of a dessert that combines the sweet taste of strawberries with the creaminess of whipped cream and the unmistakable flavor of chestnut puree? This cream cake with strawberries and chestnut puree is perfect for celebrating special moments, such as your husband's name day on St. Constantine. It is an elegant yet simple dessert that is sure to bring smiles to the faces of your loved ones.
The history of the strawberry cake is rich in flavor. Over time, strawberries have been associated with love and passion, and desserts featuring this fruit have been famous in many cultures. The addition of chestnut puree is not only a delicious innovation but also a way to provide a distinctive, creamy note that enriches the texture and flavor of the cake.
Ingredients:
- 6 eggs
- 180 g sugar (+ 4 tablespoons for strawberries)
- 180 g flour
- 60 g cornstarch
- 40 g cocoa powder
- 1 packet baking powder
- 1 packet vanilla sugar (+ 1 packet for whipped cream)
- 1 kg strawberries
- 1 tablespoon powdered sugar with vanilla flavor
- 1 packet whipped cream stabilizer
- 1 kg liquid whipped cream
- 1 jar chestnut puree
- Chocolate sprinkles for decoration
Steps to make the cake:
1. Preparing the strawberries: Start by cleaning the strawberries. Remove the stems, wash them well, and slice them into rounds or pieces. Place them in a bowl and cover them with the 4 tablespoons of sugar. Let them sit for 15 minutes to release their delicious juice.
2. Separating the eggs: In a large bowl, separate the egg whites from the yolks. Make sure no yolk remains in the egg whites to beat them well.
3. Beating the egg whites: Use a mixer to beat the egg whites, gradually adding 90 g of sugar until you achieve a firm and glossy foam. This step is essential for obtaining a fluffy sponge.
4. Preparing the yolk mixture: In another bowl, whisk the yolks with the remaining 90 g of sugar and the packet of vanilla sugar until creamy and light in color. Then, gradually add 5 tablespoons of the beaten egg whites, gently folding with a spatula.
5. Adding the dry ingredients: To the yolk mixture, add the flour, cornstarch, cocoa powder, and baking powder, gently mixing to avoid lumps. Finally, fold in the remaining beaten egg whites, taking care to maintain the aeration of the mixture.
6. Baking the layers: Preheat the oven to 180°C. Pour the mixture into the cake pan (26 cm) lined with parchment paper. Bake for 35-40 minutes or until the sponge is firm to the touch and a toothpick inserted in the center comes out clean.
7. Cooling the layers: Once baked, remove the sponge from the oven and let it cool on a rack. After it has cooled, remove the parchment paper and cut the sponge into 3 equal slices.
8. Preparing the whipped cream: In a bowl, whip the liquid cream with 1 packet of vanilla sugar, 1 tablespoon of powdered sugar, and the whipped cream stabilizer until firm. Reserve 200 g of whipped cream for decoration, and mix the rest with 3 tablespoons of chestnut puree and the well-drained strawberries.
9. Assembling the cake: Place the first sponge layer on a platter, soak it with the juice from the strawberries, then add a layer of whipped cream with chestnut puree followed by a layer of strawberries. Continue with the second sponge, repeating the same layers. Finally, add the last sponge, which will be covered with the remaining whipped cream. Decorate the cake with chocolate sprinkles for a festive look.
10. Serving: Let the cake chill in the refrigerator for a few hours or, ideally, overnight, for the flavors to meld. Serve it with a glass of sparkling wine or a fragrant tea to complete the culinary experience.
Practical tips:
- Choose firm and ripe strawberries for an intense flavor. You can also use frozen strawberries, but make sure to thaw and drain them well before use.
- If you want a less sweet cake, you can reduce the sugar in the recipe by 20%.
- The chestnut puree can be replaced with apple puree or chocolate cream, depending on your preferences.
- The cake can be stored in the refrigerator for 2-3 days, but it is best consumed within the first 24 hours.
Frequently Asked Questions:
1. Can I use other fruits instead of strawberries?
Yes, you can experiment with other berries, such as raspberries or blueberries. Each fruit brings a unique flavor!
2. How can I make the cake healthier?
Replace part of the flour with whole wheat flour and use natural sweeteners like honey or maple syrup.
3. Can I prepare the cake in advance?
Yes, the cake can be made a day ahead. Make sure it is well covered to prevent it from drying out.
Nutritional benefits:
This cake brings together the proteins from the eggs, vitamins and antioxidants from the strawberries, and the fiber from the chestnut puree. It is a tasty choice that, when consumed in moderation, can be part of a balanced diet.
Calories (per serving): approximately 350 kcal.
Transform this cake into a personalized masterpiece and enjoy festive moments with your loved ones! Whether it's a birthday, a holiday, or simply a family gathering, this dessert will surely be the star of the table.
Ingredients: 6 eggs, 180g sugar + 4 tablespoons, 180g flour, 60g cornstarch, 40g cocoa powder, 1 packet baking powder, 1 packet vanilla sugar + 1 packet, 1kg strawberries, 1 tablespoon powdered sugar with vanilla flavor, 1 packet cream stabilizer, 1kg liquid cream, 1 jar chestnut puree, chocolate sprinkles for decoration.
