Vanilla and strawberry cake

Vanilla Strawberry Cake – a delicacy that combines the softness of vanilla with the freshness of strawberries. This refined dessert, perfect for any occasion, is an excellent choice for sweet lovers looking for something special. Whether you are preparing a cake for an anniversary, a family gathering, or simply want to treat yourself, this recipe will pleasantly surprise you with its flavor and aesthetics.

Preparation time: 1 hour
Baking time: 30-35 minutes
Cooling time: 2 hours + 6-8 hours in the fridge
Number of servings: 12-14

Necessary ingredients:

*For the sponge:*
- 5 large eggs
- 5 tablespoons of sugar
- 3 tablespoons of oil
- 2 tablespoons of milk
- 1 packet of baking powder
- 5 tablespoons of flour

*For the cream:*
- 200 g of white chocolate
- 300 ml of liquid cream
- 8 egg yolks
- 7 tablespoons of sugar
- 3 tablespoons of cornstarch
- 850 ml of milk
- Vanilla essence
- Vanilla sugar
- 150 ml of liquid cream (whipped)

*For the jelly:*
- 200 g of strawberries
- ½ packet of gelatin
- 2 tablespoons of sugar

*For the syrup:*
- 100 ml of water
- 50 g of sugar
- Vanilla essence

*Plus:*
- 1-1.5 kg of fresh strawberries (for decoration)
- Liquid cream (for decoration)

Step by step for a perfect cake:

1. Preparing the sponge
- Beat the egg whites: Start by separating the egg whites from the yolks. Beat the egg whites with a mixer on high speed until foamy. Gradually add the sugar and continue mixing until the mixture becomes stiff and shiny.
- Add the yolks: In another bowl, mix the yolks with the oil and milk. Pour this mixture over the egg whites and gently fold in with a spatula to avoid losing air from the egg whites.
- Incorporate the dry ingredients: Sift the flour together with the baking powder and gradually add them to the egg mixture, mixing carefully.
- Bake the sponge: Preheat the oven to 180°C. Pour the batter into a round (28 cm) baking pan lined with parchment paper. Bake for 30-35 minutes or until the sponge passes the toothpick test. Let it cool completely before cutting it into three layers.

2. Preparing the cream
- Melting the chocolate: In a small saucepan, melt the white chocolate together with 300 ml of liquid cream over low heat, stirring constantly until it becomes a homogeneous mixture. Let it cool, then refrigerate for 2 hours.
- Vanilla cream: In another bowl, mix the yolks with the sugar until they become light in color. Add the cornstarch and milk, mixing well. Place the mixture over a double boiler, stirring constantly with a whisk until it thickens. Add the vanilla essence and vanilla sugar, then let it cool completely.
- Assemble the cream: After the chocolate has cooled, whip it well to obtain a creamy consistency. Gradually add the vanilla cream and whipped cream, mixing gently.

3. Preparing the jelly
- Pureeing the strawberries: Use a blender to puree 200 g of strawberries. Pass the puree through a sieve to remove the seeds.
- Thickening the jelly: Place the strawberry puree in a saucepan, add the sugar, and simmer over low heat until it begins to thicken. In a small cup, add the gelatin to 2 tablespoons of cold water and let it absorb the liquid. Then, add the gelatin to the nearly cooled strawberry mixture.

4. Preparing the syrup
- Boiling the syrup: In a saucepan, bring water to a boil with the sugar and vanilla essence. Let it boil until the sugar completely dissolves.

5. Assembling the cake
- In the pan where you baked the sponge, place the first layer of sponge and line the sides with parchment paper. Soak the sponge with the prepared syrup, then place the strawberry halves on the sides of the pan.
- Add half of the chocolate and vanilla cream, then place the second layer of sponge, soak it, add another layer of strawberries, and the remaining cream.
- Cover with the last layer of sponge, spread a thin layer of whipped cream, and evenly spread the strawberry jelly.

6. Cooling and serving
- Let the cake chill in the fridge for at least 6-8 hours, but ideally overnight for it to set well. When you are ready to serve, remove the ring of the pan and remove the parchment paper. Decorate with whipped cream and fresh strawberries.

Suggestions and variations
This cake is extremely versatile; you can replace the strawberries with other seasonal fruits, such as raspberries or peaches, to give it a personalized touch. You can also experiment with different types of chocolate, such as dark chocolate or milk chocolate, to change the flavor of the cream.

Nutritional benefits
This cake contains nutritious ingredients such as eggs, which are an excellent source of protein, and strawberries, rich in vitamin C and antioxidants. However, it is best to consume moderate portions, considering the sugar and fat content.

Frequently asked questions
- Is this cake suitable for vegans? No, but you can adapt the recipe using flax eggs and plant-based milk.
- Can it be frozen? It is recommended not to freeze the assembled cake, but you can freeze the sponges and cream separately.
- How can I prevent the sponge from cracking? Make sure not to open the oven during baking and follow the baking time.

Enjoy this vanilla strawberry cake alongside a cup of green tea or a glass of cold lemonade for a perfect combination of flavors! This dessert is not only a treat for the taste buds but also a true visual feast, ideal for impressing guests. Enjoy!

 Ingredients: Base: 5 eggs, 5 tablespoons sugar, 3 tablespoons oil, 2 tablespoons milk, 1 packet baking powder, 5 tablespoons flour. Cream: 200 g white chocolate, 300 ml liquid cream, 8 egg yolks, 7 tablespoons sugar, 3 tablespoons starch, 850 ml milk, vanilla essence, vanilla sugar, 150 ml liquid cream. Jelly: 200 g strawberries, 1/2 packet gelatin, 2 tablespoons sugar. Plus: 1-1.5 kg strawberries, liquid cream. Syrup: 100 ml water, 50 g sugar, essence.