Strawberry and must cake

Every year, on February 14th, I do something special for Valentine's Day because that's also my daughter's name. Last year, I spotted some fresh strawberries at the store, so I tried making a cocoa sponge cake with grape must and plenty of strawberry cream. I also made a few small heart-shaped cakes using the same batter, since I had small silicone molds, but the main attraction is the round cake decorated with strawberries and chocolate.

Quick Info

Total time: about 3 hours (including cooling)
Preparation time: 40 minutes
Baking time: 40-50 minutes (large cake), 15-20 minutes (small hearts)
Servings: 12-16 (large cake and hearts)
Difficulty: medium
Occasion: anniversary, holidays, name day

Ingredients

Sponge:
6 eggs
300 g sugar
200 g soft butter
300 g flour
2 tablespoons cocoa powder
175 ml grape must (preferably white, unfermented)
1 tablespoon vanilla extract
1 packet baking powder

Cream:
1 liter milk
3 packets strawberry pudding (Dr. Oetker)
8 tablespoons sugar
400 ml liquid cream

Decoration:
Fresh strawberries (about 500 g, but adjust to your preference)
300 g chocolate (for glazing)
100 ml liquid cream (for glazing)

Preparation Method

1. Preparing the sponge:
Separate the eggs. Mix the egg yolks with half the sugar (150 g) until the mixture lightens in color and becomes frothy. Add the soft butter and mix well. Then add the grape must, cocoa powder, baking powder, vanilla extract, and flour. Mix just enough to combine.

In a separate bowl, beat the egg whites with the remaining sugar until stiff and the sugar is dissolved. Gently fold the egg whites into the flour mixture in 2-3 batches, using wide movements to avoid deflating.

Pour the batter into a round cake pan (24-26 cm in diameter) lined with parchment paper. If you have small heart-shaped silicone molds, fill them with a ladle or two of the batter as well.

2. Baking:
Bake the round cake at 180°C (preheated oven) for 40-50 minutes, or until a toothpick comes out clean. The small hearts will bake much faster, about 15-20 minutes. Remove them one by one when they are ready.

Let the sponges cool completely on a wire rack.

3. Preparing the cream:
In a saucepan, combine the cold milk, sugar, and pudding powder. Stir until everything is dissolved. Cook over low heat, stirring frequently, until it thickens like regular pudding. Cover with plastic wrap directly on the surface to prevent a crust from forming. Allow it to cool completely.

Once the pudding is cool, whip the liquid cream until it becomes firm. Gently mix the cooled pudding with the whipped cream until just combined, being careful not to overmix.

4. Assembling:
Slice the large sponge horizontally into two equal layers.

If you made the hearts, cut them in half and fill them with strawberry pudding cream. Replace the top half.

On a serving platter, place the first round sponge and secure the removable ring from the cake pan to hold it in place.

Slice the strawberries in half lengthwise. Arrange the strawberry halves around the edge of the sponge, with the cut side facing the ring, as tightly as possible.

Pour the cream over the first sponge and smooth it out to the level of the strawberries. Fill any gaps with cream to avoid empty spaces.

Place the second sponge on top of the cream, pressing down gently.

If you made hearts, place one of them on top of the cake, either in the center or as you prefer.

5. Glazing:
Melt the chocolate together with the cream in a double boiler or microwave, stirring until smooth. While it's still warm, pour the glaze over the cake and quickly spread it to cover everything evenly.

Refrigerate the cake for at least 1-2 hours to allow the glaze to set and the cream to settle. Remove the removable ring at the end.

Why I make this recipe often

It's a cake that looks great and is easy to make for various occasions. The sponge with grape must turns out fluffy and not too dry. The pudding cream with whipped cream holds up well in the fridge and doesn't run. The recipe is quite generous, perfect for a gathering or a name day celebration.

Tips and Variations

Tips

The sponge is easier to cut after it has cooled completely.
If the grape must isn't very sweet, you can adjust the sugar to taste.
Use firm strawberries for decoration to prevent them from softening too quickly.
For the glaze, the chocolate and cream mixture should be warm but not hot, otherwise it will melt the cream.

Substitutions

If you don't have grape must, you can use unfermented grape juice.
The cream can be made with a different pudding flavor, but strawberry works best here.
Butter can be replaced with margarine with 80% fat, but the texture will be slightly different.

Variations

You can use other seasonal fruits for decoration.
If you don't want chocolate glaze, you can cover the cake with plain whipped cream.

Serving Ideas

The cake cuts best with a long knife, quickly heated in hot water.
It looks impressive served with a few fresh strawberries on the plate.
It also works well as a dessert for brunch or a birthday celebration.

Frequently Asked Questions

1. Can I use red grape must?
Yes, the sponge will have a slightly deeper color, but the taste won't change much.

2. Can I make it with a plain sponge without cocoa?
Yes, but it will lack the specific cocoa flavor and the sponge will be lighter in color.

3. How do I know when the sponge is done baking?
Check with a toothpick: if it comes out clean from the center of the sponge, it's done. For the hearts, check after 15 minutes.

4. Can I use vegetable cream for the filling?
Yes, if you prefer or need a dairy-free option, vegetable cream works well.

5. Can the sponge be made in advance?
The sponge keeps well, even for a day or two, if wrapped in plastic wrap to prevent drying out.

Nutritional Values

Estimated for one slice (1/16 of the cake):
Calories: 350-400 kcal
Protein: 6-7 g
Carbohydrates: 50-55 g
Fat: 14-16 g
These are general estimates. The exact value depends on the type of cream and chocolate you use, how much cream you put on each slice, and how many strawberries you add.

Storage and Reheating

The cake can be stored in the fridge, covered, for up to 3 days. The cream and glaze hold up well in the cold and won't run. I do not recommend freezing it, as the texture of the pudding cream and the sponge with grape must will not remain the same after thawing. Reheating does not apply to this type of dessert. Cut only what you need, and keep the rest chilled.

 Ingredients: Base: 6 eggs, 300 g sugar, 200 g butter, 300 g flour, 2 tablespoons cocoa, 175 ml grape must, 1 tablespoon vanilla essence, 1 packet baking powder. Cream: 1 l milk, 3 packets strawberry pudding Dr Oetker, 8 tablespoons sugar, 400 ml whipped cream. Decor: Strawberries, 300 g chocolate, 100 ml whipped cream.

 Tags:  strawberry cake