Strawberry cake

Strawberry Cake – a delicacy that combines the tenderness of fruits with a fluffy texture, perfect for any occasion. This simple strawberry cake recipe is ideal for cooking enthusiasts who want to impress without too much effort. The total preparation time is approximately 1 hour, and this recipe yields 8 delicious servings.

Ingredients:

*For the base:*
- 2 medium eggs
- 125 g sugar
- 1 packet of vanilla sugar
- 100 ml oil (choose sunflower or canola oil for a neutral taste)
- 100 ml lukewarm milk (make sure it’s not too hot, so it doesn’t cook the eggs)
- 165 g flour
- 1 teaspoon baking soda

*For the cream:*
- 100 g butter (at room temperature for easier incorporation)
- 120 g sugar
- 200 g fresh strawberries (or frozen, but ensure they are of good quality)
- 2 egg yolks
- 40 g starch
- Approximately 400 ml milk (to achieve a smooth cream)

Preparation:

1. Preparing the base: In a large bowl, beat the eggs with the sugar and vanilla sugar using a mixer until the mixture becomes frothy and light in color. It is important to incorporate air into the mixture for a fluffy base. Add the oil and lukewarm milk and mix gently until combined.

2. Incorporating dry ingredients: Sift the flour and baking soda together to avoid lumps. Add the flour, spoon by spoon, mixing gently with a spatula or with the mixer on low speed until no traces of flour remain. Avoid overmixing, as this can lead to a dense base.

3. Baking the base: Preheat the oven to 180 °C. Pour the mixture into a cake pan lined with parchment paper and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the base to cool completely in the pan.

4. Preparing the cream: In a saucepan, combine the pureed strawberries with the sugar and milk. Heat the mixture over low heat, stirring constantly, until the sugar is completely dissolved. In a separate bowl, beat the egg yolks with the starch, then gradually add the warm strawberry mixture. Transfer everything back to the saucepan and cook over low heat, stirring, until the cream thickens. Turn off the heat and let it cool slightly.

5. Assembling the cake: Beat the butter until creamy, then incorporate the cooled strawberry cream. Cut the base in half and fill with the strawberry cream between the two layers. Cover the cake with the remaining cream, creating a smooth coat.

6. Decorations and serving: You can decorate the cake with fresh strawberry slices on top, white chocolate drizzles, or a strawberry sauce for an elegant look. Let the cake chill in the refrigerator for at least 1 hour before serving to allow the cream to set well.

Practical tips:
- Use well-ripened strawberries for an intense flavor. If you can’t find fresh strawberries, you can substitute them with other fruits like raspberries or blueberries.
- If you want to add a hint of flavor, you can incorporate a bit of vanilla or almond extract into the cream.
- This cake can be adapted to become a seasonal dessert by experimenting with various fruits like peaches or kiwis.

Enjoy this strawberry cake as a quick and delicious dessert, perfect for a party or a family meal!

 Ingredients: Base: 2 medium eggs, 100 ml milk, 100 ml oil, 165g flour, 125g sugar, 1 packet vanilla sugar, 1 teaspoon baking soda. Cream: 100g butter, 120g sugar, 200g mashed strawberries + milk becomes approximately 400ml, 2 egg yolks, 40g starch.