Fine cake with strawberries

Fine Strawberry Cake - a refined dessert that is easy to prepare, perfect for any special occasion or simply to indulge your taste buds. This recipe combines a fluffy base with a delicious cream and aromatic strawberries, creating a perfect balance between sweet and tangy. Let’s discover together how to make this delight step by step!

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 2 hours and 50 minutes (including cooling time)
Servings: 12

Ingredients

For the fluffy base:
- 5 eggs (preferably at room temperature)
- 5 tablespoons of sugar
- 5 tablespoons of flour
- 1 tablespoon of oil (preferably sunflower or canola)
- A pinch of salt

For the cream:
- 300 g sour cream (ideally with at least 30% fat content)
- 200 g sweet cottage cheese (make sure it's well drained)
- 150 g powdered sugar
- One packet of gelatin (approximately 10 g)
- 300 g fresh strawberries + 200 g sugar (for syrup)

For decoration:
- Fresh whipped cream (optional but highly recommended)
- About 20 halved strawberries (reserved for decoration)

A Brief History

Strawberry cake is a dessert that has garnered admiration over time due to its perfect combination of simple yet refined ingredients. Although it is a classic dish in many cultures, each region has its own version, adapted to local tastes. This recipe blends tradition with a modern twist, being appreciated by both children and adults.

Step by Step for a Perfect Dessert

Step 1: Preparing the base

1. Separating the eggs: Start by separating the egg whites from the yolks. The egg whites will be whipped, so ensure that the bowl is clean and dry.
2. Whipping the egg whites: In a large bowl, add a pinch of salt to the egg whites and begin to beat them with an electric mixer. When the egg whites become frothy, gradually add the sugar (5 tablespoons), continuing to mix until you achieve a firm and glossy meringue.
3. Adding the yolks: In another bowl, mix the yolks with 1 tablespoon of oil. Then, gently fold this mixture into the meringue using a spatula, with light up-and-down motions.
4. Incorporating the flour: Sift the flour over the egg mixture and gently mix until well combined.
5. Baking the base: Line a baking tray with parchment paper and pour the batter evenly. Bake in a preheated oven at 180°C for 20 minutes or until the base is golden and passes the toothpick test. After baking, let the base cool in the tray.

Step 2: Preparing the strawberries

1. Preparing the strawberries: Wash the strawberries well under running water. Set aside 10 strawberries with their stems for decoration, and chop the rest into smaller pieces.
2. Cooking the strawberries: In a small pot, add the chopped strawberries and 200 g of sugar. Let them simmer over medium heat for 5 minutes, until the sugar is completely dissolved. After cooking, drain the fruits from the syrup and let them cool.

Step 3: Preparing the cream

1. Hydrating the gelatin: In a small bowl, add the gelatin and soak it in cold water according to the instructions on the package. After a few minutes, melt the gelatin in a double boiler, being careful not to boil it.
2. Mixing the cream: In another bowl, combine the sour cream, sweet cottage cheese, and powdered sugar. Use a mixer to achieve a smooth and fluffy cream. Then, add the melted gelatin and mix well.

Step 4: Assembling the cake

1. Assembling the cake: Using a springform pan, place the first half of the base at the bottom of the pan. Soak the base with half of the remaining syrup from the strawberries.
2. Adding the cream: Pour the sour cream and cottage cheese mixture over the soaked base, then sprinkle the cooked and drained strawberries evenly on top. Cover with the second half of the base, which you will soak with the remaining syrup.
3. Cooling: Cover the cake with plastic wrap and let it chill in the refrigerator for at least 2 hours, but ideally overnight.

Step 5: Decorating and serving

1. Cutting the cake: After the cake has chilled, remove it from the mold and cut it into smaller square or diamond-shaped portions.
2. Decorating: Decorate each portion with fresh whipped cream and the reserved strawberry halves. A personal touch: you can also add a mint leaf for a fresh look and extra aroma.

Helpful Tips

- Use fresh eggs at room temperature for a more stable meringue.
- Make sure the base is completely cool before assembling it with the cream to prevent it from melting.
- The cake can be easily adapted by replacing strawberries with other seasonal fruits, such as raspberries or peaches, for a varied version.
- If you want an even more intense flavor, you can add a bit of vanilla or lemon zest to the sour cream.

Nutritional Information

This cake contains approximately 250 calories per serving, making it a relatively light choice for a dessert. Strawberries are rich in vitamin C, fiber, and antioxidants, providing not only a delicious taste but also significant nutritional benefits.

Frequently Asked Questions

- Can I use other fruits? Yes, you can replace strawberries with other seasonal fruits such as peaches, raspberries, or blueberries.
- How can I make the cream less sweet? Reduce the amount of powdered sugar in the cream, adjusting it to your personal taste.
- Can I make the cake a day in advance? Absolutely! In fact, it is recommended to let the cake chill overnight to set and blend the flavors.

Enjoy this fine strawberry cake, which will not only impress with its appearance but will also provide a moment of indulgence in every slice. Bon appétit and happy cooking!

 Ingredients: dough;5 eggs,5 tablespoons of sugar,5 tablespoons of flour,1 tablespoon of oil,a pinch of salt,cream essence;300 g sour cream,200 g sweet cow cheese,150 g powdered sugar,a sachet of gelatin,300 g strawberries+200 g sugar decoration; whipped cream and about 20 strawberry halves