Strawberry and chocolate cereal overturned
The upside-down strawberry and chocolate cereal cake is a quick and delicious dessert, perfect for impressing family and friends. This recipe combines the juiciness of strawberries with the crunchy texture of cereals, all in a fluffy base full of flavors. Additionally, it is an excellent choice for a simple yet sophisticated dessert, ideal for any occasion.
Preparation time: 20 minutes
Baking time: 35 minutes
Total time: 55 minutes
Servings: 8
Ingredients:
- 5 large fresh eggs
- 7 tablespoons of freshly sifted white flour
- 5 tablespoons of granulated sugar
- 5 tablespoons of sparkling water
- 3 tablespoons of sunflower oil
- a pinch of salt
- 1/4 packet of baking powder
- 1 teaspoon of lemon juice
- 1 vial of vanilla essence
- about 100 g of chocolate and raisin cereal
- about 500 g of large strawberries
- 1 tablespoon of semolina
- 2 tablespoons of powdered sugar
- for serving: whipped cream and fresh strawberries
Instructions:
1. Preparing the oven: Start by preheating the oven to 180 degrees Celsius. It is important to have the oven well heated to ensure even baking of the cake.
2. Separating the eggs: Break the eggs and separate the egg whites from the yolks. It is essential to use fresh eggs for better taste and fluffier texture.
3. Beating the egg whites: In a clean bowl, beat the egg whites with a pinch of salt until you achieve a firm foam. It is important not to use wet utensils, as this can affect the egg whites' ability to whip well.
4. Preparing the yolk mixture: In another bowl, beat the yolks with the sugar until the mixture doubles in volume and becomes creamy. This is when the sugar will dissolve and contribute to aerating the mixture.
5. Adding the oil: While continuing to mix, add the oil in a thin stream. This will help create a moist and flavorful base.
6. Incorporating the sparkling water: Add the sparkling water, one tablespoon at a time, mixing constantly. The sparkling water will give the base a light and fluffy texture.
7. Adding the dry ingredients: Start incorporating the baking powder dissolved in lemon juice and the vanilla essence, then add the sifted flour. Mix gently to avoid lumps.
8. Combining with the egg whites: Add the egg white foam to the yolk mixture, alternating with the flour, mixing carefully to maintain the air in the egg whites.
9. Preparing the pan: Line a round baking pan with parchment paper. Make sure the paper is well placed so that the cake does not stick.
10. Arranging the cereals and strawberries: On the bottom of the pan, place the chocolate and raisin cereal, leveling them with your hand. Then, place the fresh strawberries in between, leaving spaces for the mixture to flow.
11. Sprinkling the semolina: Sprinkle a handful of semolina over the strawberries. The semolina will absorb the juice from the strawberries during baking, preventing the cake from becoming too wet.
12. Baking: Place the pan in the preheated oven and bake the cake for 35 minutes. Use the convection baking function to ensure even baking.
13. Toothpick test: After 35 minutes, check the cake using a toothpick. If it comes out clean, the cake is ready.
14. Inverting the cake: Remove the cake from the oven and, while still hot, invert it onto a plate that you have previously sprinkled with a little granulated sugar. This step will add a sweet layer and prevent sticking.
15. Removing the parchment paper: Carefully remove the parchment paper while the cake is still hot. This will ensure the cake remains intact.
16. Dusting with sugar: Allow the cake to cool, then dust it with powdered sugar for an elegant appearance.
17. Serving: Slice the cake and serve it with whipped cream and a few fresh strawberries. These add a contrast of texture and a boost of freshness.
Practical tips:
- You can replace strawberries with other seasonal fruits like peaches or raspberries to vary the recipe.
- For an even more intense flavor, add some dark chocolate pieces to the batter.
- If you don’t have whipped cream on hand, you can use Greek yogurt for a healthier option.
- This cake is also excellent the next day, stored in the refrigerator, providing an even better texture and taste.
Nutritional benefits:
The upside-down strawberry and chocolate cereal cake offers a combination of complex carbohydrates from cereals, vitamins and antioxidants from strawberries, as well as protein from eggs. This makes it not only a delicious dessert but also a nutritious one.
Frequently asked questions:
- Can I use other types of flour?
Yes, you can experiment with whole wheat flour or almond flour, but the texture of the cake may be different.
- How can I make the cake less sweet?
Reduce the amount of sugar in the recipe or use natural sweeteners like honey or maple syrup.
- What is the best way to store the cake?
Keep the cake in an airtight container in the refrigerator. It will stay fresh for a few days.
I conclude with an encouragement: don’t hesitate to personalize your cake! Whether you choose to add nuts, other fruits, or even spices like cinnamon, each variation will bring a new aroma and flavor to this wonderful dessert. Enjoy!
Ingredients: 5 large free-range eggs, 7 tablespoons of freshly sifted white flour, 5 tablespoons of granulated sugar, 5 tablespoons of mineral water, 3 tablespoons of sunflower oil, a pinch of salt, 1/4 packet of baking powder, 1 teaspoon of lemon juice, 1 vial of vanilla essence, about 100g of chocolate and raisin cereal, about 500g of medium-sized strawberries, 1 tablespoon of semolina, 2 tablespoons of powdered sugar, for serving: whipped cream and fresh strawberries.
