Strawberry cake with jelly

Strawberry and Jelly Cake - An Explosion of Flavors and Colors

Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 20 minutes
Number of servings: 12

Welcome to the sweet world of cakes! Today, I present you a recipe for strawberry and jelly cake, perfect for warm summer days or any special occasion. This attractive cake not only looks fantastic but is also a true delight for the taste buds. The delicate layers of sponge cake, the fine strawberry cream, and the shiny jelly glaze are the perfect combination to delight your guests.

A bit of history

Fruit cakes have been a true innovation in culinary art, becoming a symbol of the warm season when fresh fruits are at hand. Strawberries, with their sweet and slightly tangy flavor, have been used in various desserts over the centuries, appreciated not only for their taste but also for their vibrant color. This strawberry and jelly cake pays a simple yet elegant tribute to these delicious fruits.

Ingredients

For the two sponge cakes:
- 5 eggs
- 5 tablespoons of sugar
- 2 tablespoons of oil
- 5 tablespoons of flour
- A pinch of salt
- Vanilla essence (optional)

For the strawberry cream:
- 700 g ripe strawberries
- 1 cup of sugar
- 400 g sour cream (ideally high-fat for a creamy texture)
- 1 packet of gelatin

For decoration:
- 300 g strawberries
- 300 ml strawberry syrup (can be homemade or store-bought)
- 2 packets of cake gel

Step by step

1. Preparing the sponge cakes
- Start by separating the egg whites from the yolks. In a large bowl, add the egg whites and a pinch of salt. Use an electric mixer to beat the egg whites until they form peaks. Gradually add the sugar and continue mixing until you achieve a shiny and firm meringue.
- In another bowl, whisk the yolks with the oil and vanilla essence. The mixture should become smooth and slightly thicker. Gently fold this mixture into the egg white meringue using a spatula.
- Gradually add the flour, mixing gently to maintain the air in the batter.

2. Baking the sponge cakes
- Line a baking tray with parchment paper. Pour the batter into the tray and level the surface. Bake in a preheated oven at 200°C for 20 minutes. For the first 5 minutes, keep the temperature high, then reduce to 180°C for the remaining time.
- Check the sponge with a toothpick; if it comes out clean, the sponge is ready. Let it cool on a rack.

3. Preparing the strawberry cream
- In a saucepan, place the strawberries with one cup of sugar and one cup of water. Boil them over medium heat for 15 minutes, stirring occasionally. Once the strawberries have softened, drain them from the syrup and blend them until smooth.
- Allow the puree to cool, then mix it with the sour cream and the cold syrup.
- Soak the gelatin in 100 ml of cold water, then melt it in a water bath, stirring constantly. Add the melted gelatin to the strawberry cream, mixing well to incorporate.

4. Assembling the cake
- Use a detachable frame to assemble the cake. Place the first sponge in the frame, pour the strawberry cream evenly on top, and cover with the second sponge. Press gently to secure it.
- Refrigerate the cake for one hour to set.

5. Preparing the jelly
- About 30 minutes before serving, prepare the jelly according to the instructions on the packet, using the remaining strawberry syrup.
- Check the cake in the fridge; on top of the sponge, sprinkle finely chopped strawberries for added freshness. Pour the hot jelly over the cake, starting from the center and moving towards the edges.
- Let the cake cool again, preferably for at least an hour.

6. Serving
- When you are ready to serve, remove the cake from the frame and cut it into desired shapes. You can add a few mint leaves for an even more attractive appearance.

Helpful tips

- Ensure all ingredients are at room temperature for a more homogeneous batter.
- Use a good mixer to beat the egg whites, as a poor-quality mixer can lead to weak meringue.
- You can experiment with other seasonal fruits, such as raspberries or blueberries, to create interesting variations of the cake.
- If you don't like sour cream, you can use mascarpone or Greek yogurt for a lighter alternative.
- For an extra hint of flavor, add a few drops of lemon juice to the strawberry puree.

Nutritional information

This strawberry and jelly cake is an excellent choice for a sweet snack, offering a combination of vitamins and minerals from the fruits. Each serving contains approximately 200 calories, making it a lighter option compared to other heavier desserts. Strawberries are rich in vitamin C, antioxidants, and fiber, making them a healthy choice for any diet.

Recipes and drinks to pair

This cake pairs perfectly with a flavored tea, a cappuccino, or a fruit smoothie. Additionally, for a summer lunch, you can serve it alongside a fresh seasonal salad.

Frequently asked questions

1. Can I use frozen strawberries?
Yes, but make sure to thaw and drain them well before using.

2. How can I make the cake less sweet?
Reduce the amount of sugar in the strawberry cream and use low-sugar strawberry syrup.

3. What other flavors can I add to the strawberry cream?
You can experiment with vanilla, orange, or even a splash of rum for a personal touch.

I hope this recipe has inspired you to start your culinary adventure! I encourage you to try this strawberry and jelly cake, share it with your loved ones, and enjoy every bite. Bon appétit!

 Ingredients: 2 layers made of: 5 eggs, 5 tablespoons of sugar, 2 tablespoons of oil, 5 tablespoons of flour, a pinch of salt, essence cream: 700 g of ripe strawberries, 1 cup of sugar, 400 g of sour cream, 1 packet of gelatin decoration: 300 g of strawberries, 300 ml of strawberry syrup, 2 packets of cake gel.