Strawberry and Raspberry Dome Cake
Strawberry and Raspberry Dome Cake - An Easter Delight
A sweet and refined gift for the Easter holidays, the Strawberry and Raspberry Dome Cake brings a touch of spring to every slice. This recipe is a perfect combination of textures and flavors, featuring a fluffy roll cake base and a delicious cream cheese filling, enriched with fresh fruits. I will guide you step by step on how to prepare this delicacy, so you can impress everyone at the Easter table.
Preparation time: 30 minutes
Baking time: 12 minutes
Cooling time: 90 minutes
Total time: 2 hours and 12 minutes
Servings: 8-10
Ingredients
*For the roll cake base:*
- 90 g butter
- 6 eggs, at room temperature
- 170 g fine sugar
- 100 g flour
- 50 g cornstarch
- 2 teaspoons baking powder
- 150 g jam (cherries, raspberries, or strawberries)
*For the cream cheese filling:*
- 500 g fresh cow cheese
- 12 sheets of gelatin (20 g)
- 200 g strawberries and raspberries
- 75 g powdered sugar
- Juice and zest of one lemon
- 200 g liquid cream for whipping
- 400 g raspberries (for puree, frozen, left at room temperature)
Step by Step
1. Preparing the Roll Cake Base
Start by preheating the oven to 200 °C (medium to high). Melt the butter in a bowl, ensuring it doesn't get too hot.
Separate the egg whites from the yolks. In a clean bowl, beat the egg whites with 2 tablespoons of cold water until they form stiff peaks. Gradually add the sugar while continuing to mix until you achieve a glossy meringue.
Incorporate the yolks one at a time, mixing gently. Sift the flour, cornstarch, and baking powder, and add them to the mixture, folding gently from the bottom up to avoid losing the air in the egg whites.
Line a baking tray (20x30 cm) with parchment paper and pour the mixture evenly. Bake for 12 minutes until the cake is golden and elastic to the touch.
After removing the tray from the oven, turn the cake onto a kitchen towel sprinkled with sugar, remove the parchment paper, and roll the cake with the towel. Let it cool for 10 minutes.
Once slightly cooled, unroll the cake, spread it with jam (warmed slightly in the microwave for easier spreading), and roll it up again, but tighter. Cover it and let it cool for 30 minutes.
2. Preparing the Cream Cheese Filling
Start by soaking the gelatin in 100 ml of cold water for 10 minutes.
In a bowl, place 400 g of raspberries (or other berries) and sugar, then blend them with a hand mixer until you obtain a smooth puree. Strain the puree through a sieve to remove the seeds, then heat it slightly in a saucepan, without letting it boil.
Remove from heat and add the drained gelatin. Mix well until completely dissolved, then let it cool for 15 minutes.
In another bowl, whip the liquid cream until fluffy. Add the fresh cheese, lemon juice and zest, fruit puree, and mix gently. Finally, fold in the sliced strawberries and raspberries.
3. Assembling the Cake
Position a deep bowl on the work surface and line it with plastic wrap. Arrange slices of the roll cake at the bottom and sides of the bowl, ensuring everything is covered.
Pour the cream cheese filling in the center, then close with more slices of roll cake or, if you prefer, with ladyfingers. Gather the wrap inward to create an even shape, then place the bowl in the refrigerator for a few hours (ideally overnight) to set.
4. Serving the Cake
Once chilled, turn the cake onto a serving plate. You can decorate it with fresh fruits, whipped cream, or grated chocolate, depending on your preferences. Each slice will bring an explosion of fresh flavors, and the combination of raspberries and strawberries with cream cheese will be loved by all your guests.
Practical Tips
- Gelatin: Use good quality gelatin to ensure the cake sets properly. You can replace gelatin with agar-agar for a vegetarian option.
- Fruits: If you don't have fresh raspberries, frozen fruits are an excellent choice. Just make sure to let them thaw completely and drain any excess water.
- Variations: You can experiment with other fruits, such as peaches or mangoes, to create a new version of the cake.
Frequently Asked Questions
1. Can I use other types of jam?
Yes, you can use any jam you prefer (cherry, peach, or even apricot) to add a personal touch.
2. How can I make the cake less sweet?
You can reduce the amount of sugar in the cream or use a sugar-free jam.
3. How long can the cake be stored?
The cake keeps well in the refrigerator for 2-3 days, but it tastes best fresh.
Calories and Nutritional Benefits
Each serving of Strawberry and Raspberry Dome Cake contains approximately 250-300 calories, depending on the ingredients used. This cake is rich in vitamins C and A due to the fruits, while also providing a dose of protein from the cheese and cream.
Conclusion
The Strawberry and Raspberry Dome Cake is not just a dessert, but an experience that brings together fresh flavors and diverse textures, perfect for any special occasion. Whether you serve this cake for Easter or at a summer party, it is sure to become a favorite! So put on your apron, gather your ingredients, and enjoy every step of this delicious recipe! Enjoy your meal!
Ingredients: Ingredients for the roll cake base 90g butter 6 eggs 170g fine sugar 100g flour 50g starch 2 teaspoons of baking powder 150g jam (cherries, raspberries, or strawberries) Ingredients for the Cream 500g fresh cow cheese 12 sheets of gelatin (20g) 200g strawberries and raspberries 75g powdered sugar juice and zest of one lemon 200g liquid cream for whipping 400g raspberries (for puree, I used frozen ones that I left at room temperature for a few hours)
