Strawberry cake
Strawberry Cake - a fresh and flavorful delicacy, perfect for any occasion. This recipe will inspire you to start cooking and enjoy every step, from preparing the fluffy base to decorating with strawberries and a shiny glaze. Thinking of the moments spent with loved ones, this cake reminds me of warm summer days when seasonal fruits are at their peak. Let's explore the recipe together!
Ingredients
For the base:
- 3 eggs
- 3 tablespoons of sugar
- 3 tablespoons of flour
- 1 packet of vanilla sugar
- A pinch of salt
For the cream:
- 450 g of full-fat yogurt
- 450 g of sour cream (12% fat)
- 200 ml of liquid cream
- 2 packets of gelatin from Dr. Oetker
- 2 packets of vanilla sugar
- 100 g of sugar
- 400 g of fresh strawberries
For the glaze:
- 200 ml of strawberry syrup (made by crushing 15 fresh strawberries in a blender)
- 2 packets of Tort-Gelee (clear or red)
Preparation time
- Preparation time: 30 minutes
- Baking time: 15-20 minutes
- Cooling time: 1 hour
- Total: 2 hours
- Number of servings: 8-10
Preparation
Step 1: Preparing the base
1. Start by preparing a large bowl. Add the 3 egg yolks and beat them well with 3 tablespoons of sugar, a pinch of salt, and the vanilla sugar. Use an electric mixer to achieve a creamy mixture that will double in volume.
2. Gradually add the flour, gently mixing with a silicone spatula or a wooden spoon, so as not to lose the air in the mixture.
3. In another bowl, beat the egg whites until stiff peaks form. This step is essential for achieving a fluffy base. Gradually add them to the yolk mixture, gently folding from the bottom up until fully incorporated.
4. Grease a cake pan with butter and sprinkle a little flour on the bottom to prevent sticking. Pour the base mixture into the pan and bake in a preheated oven at 180 degrees Celsius for 15-20 minutes. Check if it’s done by inserting a toothpick in the center; it should come out clean.
5. Once the base is baked, remove it from the oven and let it cool completely on a wire rack.
Step 2: Preparing the cream
1. Start by hydrating the gelatin. Place the 2 packets of gelatin in 150 ml of cold water and let them swell for 5-10 minutes.
2. In a large bowl, add the yogurt, sour cream, sugar, and vanilla sugar. Mix well until you achieve a homogeneous mixture.
3. Dissolve the hydrated gelatin over a water bath or in the microwave, being careful not to boil it. Add the dissolved gelatin to the yogurt and sour cream mixture, stirring continuously.
4. Now, whip the liquid cream until it becomes firm. Fold the whipped cream into the yogurt cream using a spatula, gently mixing from the bottom up to avoid losing air.
Step 3: Assembling the cake
1. Place the cooled base on a platter and surround it with the cake ring to prevent the cream from leaking.
2. Cut the strawberries in half and place them cut-side out around the edge of the base. This detail not only looks wonderful but also adds a fresh taste.
3. Pour the cream over the base and spread it evenly. Refrigerate the cake for about 1 hour to allow the cream to set.
Step 4: Preparing the glaze
1. In a small saucepan, mix the Tort-Gelee powder with the strawberry syrup and 100 ml of water. Follow the instructions on the package to achieve a perfect glaze.
2. Once the glaze is ready, let it cool slightly, then pour it evenly over the surface of the cake. This will add a shiny appearance and a delicious taste.
Decoration and serving
1. Decorate the cake with whole strawberries and fresh mint leaves, as desired.
2. Serve the cake cold, sliced, and enjoy the reactions of your loved ones. It’s a perfect dessert for a party or family gathering, bringing a touch of freshness and sweetness.
Practical tips
- Choose fresh strawberries: Make sure to use ripe and juicy strawberries. Frozen strawberries will not have the same texture and taste.
- Try variations: You can experiment with other fruits, such as raspberries or blueberries, to create a different cake.
- Sugar: If you want a healthier version, you can replace sugar with natural sweeteners like honey or maple syrup.
- Cream: For a more intense flavor, you can add a splash of lemon juice or grated lemon zest to the yogurt cream.
Frequently asked questions
1. Why should I use gelatin? Gelatin helps stabilize the cream, giving it a firm yet creamy texture, perfect for cakes.
2. Can I use another type of sour cream? Yes! You can use cream with a higher fat content for a richer cream, just make sure it’s suitable for whipping.
3. How can I store the cake? The cake can be stored in the refrigerator for 2-3 days, but it’s best consumed fresh when the strawberries are still crunchy.
Nutritional benefits
This strawberry cake contains healthy ingredients like yogurt and sour cream, which provide protein and calcium. Strawberries are rich in vitamin C, antioxidants, and fiber, contributing to a balanced diet.
A personal note
To add a personal touch, I recommend trying to add a few drops of almond extract to the yogurt cream. The taste will be surprising and delicious! This is my favorite recipe for special moments, and each bite reminds me of warm evenings spent with family and friends. I hope you enjoy every step of making this cake as much as I do! Enjoy your meal!
Ingredients: For the base: 3 eggs, 3 tablespoons sugar, 3 tablespoons flour, 1 packet vanilla sugar, a pinch of salt. For the cream: 450g thicker yogurt, 450g 12% fat sour cream, 200ml liquid cream, 2 packets gelatin from Dr. Oetker, 2 packets vanilla sugar, 100g sugar, 400g fresh strawberries. For the glaze: 200ml strawberry syrup (obtained by crushing 15 fresh strawberries in a blender) 2 packets Tort-Gelee (transparent or red).
