Upside-down cake with strawberries and biscuits
Upside Down Strawberry and Biscuit Cake - A Quick and Tasty Delight
If you're looking for a quick, simple, and absolutely delicious dessert, you've come to the right place! This upside-down strawberry and biscuit cake is the perfect recipe to impress family and friends without spending hours in the kitchen. The combination of sweet strawberries and crunchy biscuits, with a fluffy base, makes this dessert an ideal choice for any occasion.
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 8
Ingredients
*For the cake:*
- 120 g biscuits (preferably digestive or cocoa biscuits)
- 500 g strawberries (frozen or fresh)
- 2 packets of vanilla sugar
- 2 tablespoons of sugar
- For the base:
- 125 g margarine (Rama type, at room temperature)
- 110 g sugar
- 3 eggs
- 1 packet of baking powder
- 5 tablespoons of semolina
- 250 g flour
- 75 ml milk
- Powdered sugar for decoration
Preparing the Strawberries
1. Thawing the strawberries: It's essential to start the night before cooking. Place the frozen strawberries in a strainer and let them drain. This will allow excess water to escape and intensify their flavor. Fresh strawberries can be used, but make sure they are well washed and halved if large.
Preparing the Base
2. Preparing the pan: Grease a heat-resistant pan generously with butter (26 cm diameter is ideal). This will not only help in releasing the cake but will also add a pleasant flavor.
3. Preparing the biscuits: Use a food processor to crush the biscuits. They will form a crunchy base for the cake. Evenly distribute the crushed biscuits on the bottom of the pan, pressing lightly with your hands to create a compact crust.
4. Arranging the strawberries: Add whole or halved strawberries over the biscuits. Drizzle with 5-6 tablespoons of the juice released from the strawberries. This will add moisture and flavor to the biscuit base.
5. Adding the sugar: Sprinkle 2 tablespoons of sugar and the vanilla sugar over the strawberries. This will enhance the sweetness and add a pleasant aromatic taste.
Preparing the Cake Batter
6. Mixing the ingredients: In a large bowl, combine the soft margarine with the sugar and vanilla sugar. Mix until you achieve a smooth and fluffy cream. Add the eggs, one at a time, mixing well after each addition. This step is crucial for achieving a fluffy base.
7. Adding the dry ingredients: Add the semolina, milk, and finally, the flour mixed with the baking powder. Mix everything with a spatula or mixer until the ingredients are well incorporated.
Baking the Cake
8. Pouring the batter: Pour the prepared batter over the strawberries in the pan, smoothing it out with a spatula. Ensure that the batter completely covers the fruits to prevent them from burning.
9. Baking: Preheat the oven to 180 degrees Celsius. Place the pan in the oven and bake the cake for 25-30 minutes. It's recommended to do the toothpick test: if it comes out clean, the cake is ready.
10. Cooling and serving: After baking, let the cake cool for 10 minutes, then invert it onto a serving platter. Allow it to cool completely before dusting with powdered sugar. Serve the cake with fresh strawberries on the side for a delicious contrast.
Suggestions and Variations
- Fruit variations: You can experiment with other seasonal fruits, such as raspberries or peaches, for a different version of the cake.
- Serving: This cake pairs perfectly with a scoop of vanilla ice cream or a dollop of sweet cream, adding a creamy and refreshing note.
- Personal story: I discovered this recipe on a sunny summer day when the strawberries in the garden were in full bloom. The taste combined with sweet childhood memories inspired me to share it with you.
Nutritional Benefits
Strawberries are an excellent source of vitamin C and antioxidants, beneficial for the immune system and skin health. The biscuits, on the other hand, provide carbohydrates that will give you energy throughout the day. This cake is a lighter choice compared to other desserts, and moderate portions can be integrated into a balanced diet.
Frequently Asked Questions
- Can I use gluten-free biscuits? Yes, you can replace the biscuits with a gluten-free variant, thus making a cake suitable for those with intolerances.
- How can I store the cake? You can keep it in an airtight container in the fridge for 2-3 days, but I recommend consuming it fresh to savor the intense flavor of the strawberries.
- What drinks pair well with this cake? A fruit tea or a natural orange juice are ideal to complement the meal.
In conclusion, this upside-down strawberry and biscuit cake is not just a delicious dessert, but also a wonderful way to bring together the flavor of fresh fruits with a fluffy texture. Don't hesitate to experiment with the ingredients and add a personal touch to the recipe! Enjoy!
Ingredients: 120g biscuits 500g strawberries (from the freezer) 2 packets vanilla sugar 2 tablespoons sugar BASE 125g Rama margarine 110g sugar 3 eggs 1 packet baking powder 3 packets vanilla sugar 5 tablespoons semolina 250g flour 75ml milk powdered sugar for decoration
