Constantine and Helena Cake

Constantin and Elena Cake – A Delicacy with a Story

Happy birthday, dear mom! Happy birthday to everyone named Constantin or Elena! This recipe is not just a simple cake; it is a celebration, a tribute to joy and love. The Constantin and Elena cake is perfect for celebrating special moments in our lives. Whether it’s an anniversary, a family reunion, or simply a Sunday when you want to treat yourself, this cake is the ideal choice!

Preparation time: 20 minutes
Baking time: 30 minutes
Cooling time: 2 hours (or better, until the next day)
Servings: 10-12 servings

Ingredients:
- 6 eggs
- 130 g sugar
- 130 g flour
- 1 packet vanilla sugar
- 400 g liquid cream
- 250 g mascarpone
- 300 g strawberries
- Fruit juice or syrup from compote for soaking the layers

Preparing the Cake Base:

1. Beating the eggs: In a large bowl, crack the 6 eggs. Use an electric mixer to beat them on medium speed until frothy. This step is essential for a fluffy cake base. Gradually add 130 g of sugar and 1 packet of vanilla sugar, continuing to mix until the mixture becomes light in color and creamy.

2. Incorporating the flour: Sift 130 g of flour over the egg mixture. Use a spatula or whisk to gently fold in the flour with circular motions, being careful not to deflate the mixture. This is an important trick: the mixing should be gentle to retain the air from the eggs, which will make the base light and fluffy.

3. Preparing the oven: Preheat the oven to 180 degrees Celsius. This is the perfect temperature for baking the base evenly.

4. Baking the layers: Grease a cake pan with butter and line it with parchment paper. Pour the batter into the pan and bake for about 30 minutes. Check for doneness using the toothpick test: if it comes out clean, the cake is ready.

5. Cooling the base: Once baked, let the base cool in the pan for 10 minutes, then remove it to a wire rack and allow it to cool completely for about 2 hours. It’s ideal to let it cool overnight to firm up and make it easier to slice.

Preparing the Cream:

1. Whipping the cream: In a deep bowl, pour 400 g of liquid cream. Use an electric mixer to whip it until it becomes firm. One trick I use is to chill the bowl and the mixer beaters before whipping the cream; this helps achieve a perfect texture.

2. Adding the mascarpone: Gradually add 250 g of mascarpone, one tablespoon at a time, and continue mixing. Blend until you obtain a smooth and homogeneous cream. It’s important to mix well to avoid lumps.

3. Preparing the strawberries: Wash 300 g of strawberries, then set aside 3-4 whole ones for decoration. Slice the remaining strawberries thinly and place them on paper towels to absorb excess juice. This step will prevent the base from getting soggy.

Assembling the Cake:

1. Soaking the base: Slice the cake base into two equal halves. Use fruit juice or syrup from compote to soak the layers. This will add moisture and delicious flavor.

2. Spreading the cream: On the first half of the base, spread a generous layer of mascarpone and whipped cream, leveling it well. Add the sliced strawberries over the whipped cream layer, then place another layer of whipped cream on top.

3. Joining the layers: Cover with the other half of the base, then frost the entire cake with the remaining cream. Use a spatula to smooth the top and sides as evenly as possible.

4. Decorating: Place the whole strawberries on top of the cake and decorate the edges with sliced strawberries. This detail not only looks spectacular but also adds a fresh and aromatic flavor.

Serving:

This cake is best served chilled, so it’s ideal to refrigerate it for a few hours before slicing. It’s a pleasure to enjoy it alongside a cup of green tea or a fragrant coffee, which will perfectly contrast with the sweetness of the cake.

Nutritional Information:

Each serving of Constantin and Elena cake contains approximately 350 calories. It’s a delicious combination of protein from the eggs and mascarpone, healthy fats from the cream, and a serving of vitamins from the strawberries.

Frequently Asked Questions:

1. Can I substitute mascarpone with something else? Yes, you can use well-drained cottage cheese or a creamy cheese, but the taste will be different.

2. How can I make the cake less sweet? Reduce the amount of sugar in the cream and use a less sweet fruit juice for soaking the layers.

3. Can I add other fruits? Absolutely! The cake also pairs well with peaches, raspberries, or even blackberries, giving it a different and interesting twist.

This Constantin and Elena cake recipe is not only a visual delight but also a delicacy that brings joy and beautiful memories. So, don’t hesitate to try it and impress your family and friends with this refined dessert!

 Ingredients: 6 eggs, 130 g sugar, 130 g flour, 1 packet of vanilla sugar, 400 g liquid cream, 250 g mascarpone, 300 g strawberries, fruit juice or syrup from compote for soaking the cake.

 Tags:  eggs sugar flour whipped cream mascarpone strawberries