Strawberry cake with biscuit base

Strawberry Biscuit Cake - a quick and tasty delicacy

Who doesn't love a strawberry cake? Whether it's for an anniversary, a party, or just a sunny afternoon, this strawberry cake with a biscuit base is the perfect choice. It's a simple dessert to prepare, combining the fresh flavors of strawberries with the crunchy texture of biscuits. Plus, it's a refreshing dessert, perfect for warm days. Let's start the culinary adventure!

Preparation time: 30 minutes
Cooling time: 30 minutes
Total time: 1 hour
Number of servings: 8 servings

Necessary ingredients:

For the dough:
- 200 g biscuits (preferably digestive biscuits or chocolate biscuits for a more intense flavor)
- 1 tablespoon cocoa
- 2 tablespoons powdered sugar
- 100 g margarine

For the sponge:
- 6 eggs (ideally at room temperature for better beating)
- 6 tablespoons sugar
- 6 tablespoons flour
- 1 packet of baking powder (about 10 g)

For the cream:
- 500 g strawberries (without a doubt, fresh ones are the best, but you can also use frozen strawberries if not available)
- 500 ml whipped cream (make sure it is natural whipped cream)
- 1 packet of whipping stabilizer (to achieve a stable texture)

For decoration:
- Whipped cream
- Fresh strawberries
- Melted chocolate (for an elegant decoration)

Step by step for a perfect cake:

1. Preparing the dough:
- Start by melting the margarine over low heat, ensuring it doesn't reach boiling point.
- In a bowl, crumble the biscuits using a blender or manually until you achieve a fine texture.
- Add cocoa and powdered sugar over the biscuits and mix well.
- Pour the melted margarine over the biscuit mixture and mix until everything becomes homogeneous.
- Place the mixture in a springform cake pan, pressing well to form an even layer.
- Put the pan in the refrigerator for 30 minutes to firm up.

2. Preparing the sponge:
- Separate the eggs, and beat the yolks with sugar until the mixture becomes frothy and doubles in volume.
- Beat the egg whites separately until stiff peaks form.
- Gradually add the beaten egg whites to the yolk mixture, alternating with the flour (one tablespoon at a time), gently folding from the bottom up to keep the air in the mixture.
- Add the baking powder and mix again.
- Pour the mixture into a baking tray lined with parchment paper and bake at 180°C for 20-25 minutes or until the sponge turns golden and passes the toothpick test.
- After baking, invert the sponge onto a damp cloth, remove the parchment paper, and let it cool completely.

3. Preparing the cream:
- Place the strawberries in a blender and puree until you achieve a fine consistency.
- In another bowl, whip the cream together with the whipping stabilizer until it becomes firm.
- Add half of the whipped cream to the strawberry puree and gently fold to combine the flavors.

4. Assembling the cake:
- Cut the cooled sponge into strips the height of the cake pan (about 4 strips).
- Line the sides of the cake pan with the sponge strips, placing them end to end.
- Spread a layer of strawberry cream over the sponge strips, then continue with another layer of sponge and a layer of cream. Repeat this process until you reach the middle of the pan.
- Fill the center of the cake with the remaining cream and refrigerate for at least 2 hours to set.

5. Decorating the cake:
- Once the cake has set, carefully remove it from the pan.
- Decorate it with whipped cream, fresh strawberries, and melted chocolate in an artistic way to give it an attractive appearance.

Useful tips:
- Make sure the cream is cold when whipping; this will help it set better.
- You can also use other fruits to diversify the cream, such as raspberries or peaches.
- If you want to sweeten the cake more, you can add sugar syrup or honey to the strawberry puree.

Nutritional benefits:
The strawberry biscuit cake is a source of vitamin C due to the strawberries. Additionally, the biscuits can provide carbohydrates that offer energy. It is important to consume this dessert in moderation, as it also contains a considerable amount of sugar and fats from margarine.

Frequently asked questions:
- Can I use another type of biscuits? Yes, you can experiment with vanilla biscuits or even chocolate biscuits.
- How can I make the cake healthier? Substitute margarine with butter or use a plant-based butter alternative and reduce the amount of sugar in the recipe.

This strawberry biscuit cake is not just a delicious dessert, but also a pleasant cooking experience. It will bring smiles to the faces of your loved ones and will surely become a favorite in your home. Serve it alongside a cup of tea or a refreshing lemonade and enjoy every moment!

 Ingredients: Dough: 200 g biscuits, 1 tablespoon cocoa, 2 tablespoons powdered sugar, 100 g margarine. Base: 6 eggs, 6 tablespoons sugar, 6 tablespoons flour, baking powder. Cream: 500 g strawberries, 500 ml whipped cream, 1 packet whipping stabilizer. For decoration: whipped cream, strawberries, melted chocolate.

 Tags:  cake recipes cream cake fruit cake