Strawberry cake

Strawberry Cake: A Colorful and Flavorful Summer Delight

This strawberry cake is a perfect choice for any occasion, from birthdays to summer parties. The soft sponge and creamy strawberry filling combined with a hint of white chocolate are a combination that cannot fail. Let’s embark on this culinary journey step by step and create a sensational cake!

Preparation time: 30 minutes
Baking time: 20 minutes
Cooling time: 5-6 hours or overnight
Number of servings: 10-12

Ingredients

For the sponge:
- 4 eggs
- 6 tablespoons sugar
- 4 tablespoons water
- 4 tablespoons oil
- 4 tablespoons flour
- 1/2 packet baking powder
- Vanilla sugar (to taste)
- Red food coloring (optional)
- A pinch of salt

For the filling:
- 500-600 g fresh strawberries
- 500 ml liquid cream
- 300 g Philadelphia cheese
- 200 g white chocolate (2 bars)
- 30 g butter
- Sugar, to taste
- 1 packet neutral gelatin
- 1 packet strawberry or raspberry flavored gelatin

Preparing the sponge

1. Preparing the batter: In a large bowl, start by beating the egg whites from the 4 eggs with a pinch of salt until you achieve a firm foam. Add the sugar and vanilla sugar, continuing to mix until the mixture becomes shiny and holds its shape.

2. Mixing the yolks: In another bowl, mix the yolks with the oil and water. Once you have a homogeneous mixture, carefully add it over the egg whites foam, gently folding with a spatula.

3. Adding the flour: Sift the flour together with the baking powder and gradually incorporate them into the egg mixture, mixing with delicate up-and-down motions to avoid losing air in the batter.

4. Coloring the sponges: If you want to add an interesting visual element, divide the mixture into two equal parts. In one half, add 4-5 drops of red food coloring and mix gently.

5. Baking: Line a 30x25 cm tray with baking paper and pour 3/4 of the yellow mixture. Use a spoon to draw horizontal and vertical lines with the colored mixture, creating a beautiful pattern. Place the tray in a preheated oven at 180°C and bake for 20 minutes, or until the sponge passes the toothpick test. Once done, let it cool completely.

Preparing the filling

1. Preparing the strawberries: Wash the strawberries well, cutting them into small cubes, but keep 3-4 strawberries for decoration. From the remaining ones, slice 2 into rounds.

2. Preparing the gelatin: Follow the instructions on the packet to prepare the strawberry or raspberry flavored gelatin. Let it cool slightly.

3. Assembling the cake: Use the tray where you baked the sponge and place plastic wrap inside. Arrange the strawberry rounds on the bottom of the tray, pouring just enough gelatin to cover the fruits slightly.

4. Adding the chocolate: Melt the white chocolate together with the butter, either in the microwave or in a bain-marie, and pour the mixture over the first layer of sponge. Then place the diced strawberries and add another layer of fruit gelatin.

5. Preparing the cream: Whip the liquid cream until it becomes firm. Add the Philadelphia cheese and sugar to taste, mixing gently. Incorporate the neutral gelatin prepared according to the instructions.

6. Finalizing the cake: Pour the cream over the strawberries in the tray, then cover with the second layer of sponge. Cover everything with plastic wrap and let the cake chill in the fridge for 5-6 hours, ideally overnight for it to set well.

Decorating the cake

1. Unmolding: Once the cake has cooled, carefully invert it onto a serving platter, removing the plastic wrap.

2. Decoration: Use the reserved strawberries to decorate the cake. If you want to add a surprise element, you can make crystallized candies. Place colored candies on a tray lined with baking paper, cover them with another sheet of paper, and bake at a high temperature for 2 minutes. Gently twist the sheet and let them cool.

3. Serving: Serve the cake cold, alongside a scoop of ice cream or a glass of fresh lemonade to enhance the sweet-tart flavors.

Useful tips

- For a moister cake, you can add a sugar syrup over the sponge before adding the cream.
- Replace strawberries with other seasonal fruits, such as raspberries or peaches, to create delicious variations.

Nutritional benefits

Strawberries are rich in vitamin C, fiber, and antioxidants, having a beneficial effect on the immune system and skin health. Philadelphia cheese provides a source of protein and calcium, while cream, although higher in calories, contributes to the creamy texture of the cake.

Frequently asked questions

- Can I use other fruits? Absolutely! You can experiment with various fruits, and raspberries or blackberries will fit perfectly.
- What can I do if I don’t have gelatin? You can replace gelatin with vanilla pudding or fruit-flavored pudding, adjusting the quantities.

The strawberry cake is not just a dessert but a culinary experience that brings joy and smiles to the faces of loved ones. Enjoy each slice and share unforgettable moments!

 Ingredients: For the base: - 4 eggs - 4 tablespoons of flour - 6 tablespoons of sugar - 4 tablespoons of water - 4 tablespoons of oil - vanilla sugar - baking powder (1/2 packet) - red food coloring (optional) Filling: - 500-600 g strawberries - 500 ml liquid cream - 300 g Philadelphia-style cheese (one box) - 2 bars of white chocolate (200 g) - 30 g butter - sugar to taste - 1 packet of neutral gelatin - 1 packet of strawberry or raspberry-flavored gelatin.