Viennese cake with strawberries
Viennese Strawberry Cake with Wafers - An Irresistible Delight
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12
Discovering a delicious cake is not just about following a recipe, but also about adding a personal touch. Today, I will share my recipe for Viennese cake with strawberries and wafers, inspired by a classic recipe but with a unique twist that you will love! This cake is perfect for any occasion, from birthdays to family gatherings or simply to indulge at the end of a long day. Let's get started!
Ingredients
For the two layers:
- 8 eggs
- 8 tablespoons of sugar
- 8 tablespoons of flour
- 4 tablespoons of oil
For the vanilla cream:
- 4 eggs
- 4 tablespoons of cornstarch
- 5-6 tablespoons of sugar
- 600 ml of milk
- 2 packets of vanilla sugar
- 250 g of mascarpone cheese
For the strawberry sauce:
- 500 g of fresh strawberries
- ½ cup of water
- 3 tablespoons of sugar
- 2 tablespoons of cornstarch
- 2-3 tablespoons of water
Other ingredients:
- 2 packets of Viennese wafers
- Powdered sugar for decoration
Preparing the Layers
1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential that the bowls are clean and dry, as any trace of fat can prevent the egg whites from whipping properly.
2. Whipping the egg whites: In a large bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar and continue mixing until you achieve a firm and glossy foam. This step will give the layers an airy texture.
3. Adding the yolks: In another bowl, mix the yolks with the oil. Pour this mixture over the egg whites and use a spatula to gently combine.
4. Incorporating the flour: Sift the flour over the egg mixture and fold it in with gentle up-and-down motions to retain the air in the composition.
5. Baking the layers: Pour the mixture into a baking tray lined with parchment paper and bake at 180 degrees Celsius for about 15 minutes. Check with a toothpick to see if the layer is baked; it should come out clean.
6. Cooling the layers: After baking, remove the layer from the tray and let it cool completely on a plate with the parchment paper. Do the same with the second layer.
Preparing the Vanilla Cream
1. Mixing the ingredients: In a bowl, mix the eggs with the sugar and vanilla sugar until well combined. Add the cornstarch and mix well.
2. Adding the milk: Gradually pour in the milk while continuously stirring to avoid lumps.
3. Cooking the cream: Transfer the mixture to a saucepan and cook over low heat, stirring continuously until it thickens and becomes a pudding-like cream. This is the perfect base for your cake!
4. Cooling and combining with mascarpone: Once the cream has cooled completely, add the mascarpone cheese and mix until it becomes a smooth and creamy mixture.
Preparing the Strawberry Sauce
1. Preparing the strawberries: Wash the strawberries and remove the stems. Cut them into smaller pieces, depending on their size, then place them in a saucepan with the sugar and let them sit for 10 minutes.
2. Cooking the strawberries: Add ½ cup of water to the saucepan and place it on the stove. Let it boil for a few minutes until the strawberries become soft.
3. Thickening the sauce: In a small bowl, dissolve the cornstarch in 2-3 tablespoons of water and pour it over the cooked strawberries. Continue to boil until the sauce thickens. Once finished, let it cool to room temperature.
Assembling the Cake
1. Preparing the layers: Carefully remove the parchment paper from one of the layers and place it on a serving plate.
2. Filling the layers: Spread the strawberry sauce over the first layer, then add half of the vanilla cream.
3. Adding the wafers: Place the Viennese wafers side by side, leaving a small gap between them. These will add a crunchy texture that perfectly contrasts with the smooth cream.
4. Finalizing the assembly: Put the remaining vanilla cream over the wafers, then carefully place the second layer on top. Remove the parchment paper and let the cake cool in the refrigerator for at least an hour.
5. Serving: Dust powdered sugar on top before slicing the cake. Each slice will bring a smile to your face and an unforgettable taste!
Practical Tips
- Customization: You can experiment with different types of fruits for the sauce, such as raspberries or blueberries, or skip the strawberry sauce and add a chocolate glaze on top for a decadent version.
- Serving variations: This cake pairs perfectly with fruit tea or even a cappuccino. You can also serve some fresh strawberries on the side for an elegant touch.
- Storing the cake: If there are leftover cake slices, you can keep individual slices in the refrigerator to enjoy a refreshing snack in the following days.
Nutritional Benefits
This cake is a delicious combination of proteins, thanks to the eggs and mascarpone cheese, and antioxidants from the strawberries. Although it is a dessert, it can be enjoyed in moderation as part of a balanced diet.
Frequently Asked Questions
- Can I replace the mascarpone cheese? Yes, you can use cottage cheese or ricotta, but the texture will be different.
- Can the cake be frozen? While it is recommended to consume it fresh, you can freeze the plain layers, but not the cream or wafers, as they will lose their texture.
- Can I use another type of flour? You can try whole wheat or gluten-free flour, but you should adjust the liquid amount in the recipe.
I wish you great success in making this delicious cake! Each bite will bring a smile to your face and those of your loved ones. Enjoy!
Ingredients: For 2 layers: 8 eggs, 8 tablespoons sugar, 8 tablespoons flour, 4 tablespoons oil. For the vanilla cream: 4 eggs, 4 tablespoons cornstarch, 5-6 tablespoons sugar, 600 ml milk, 2 packets vanilla sugar, 250 g mascarpone cheese. For the strawberry sauce: 500 g strawberries, 1/2 cup water, 3 tablespoons sugar, 2 tablespoons cornstarch, 2-3 tablespoons water. Also needed: 2 packs of Viennese wafers, powdered sugar for decoration.
