Strawberry cake

Strawberry Cake: a delicacy that combines the fresh flavors of summer with the finesse of white chocolate, perfect for any occasion. This recipe will take you on a culinary journey full of flavor and will bring a smile to the faces of your loved ones. Let’s embark on this delicious cake-making adventure together!

Preparation time: 30 minutes
Baking time: 30-35 minutes
Total time: 1 hour and 5 minutes
Number of servings: 12

Ingredients

Base:
- 4 large eggs
- 2 cups of sugar
- 2 cups of flour
- 5 tablespoons of water
- 5 tablespoons of oil
- 1 pinch of salt
- 1 lemon essence

Cream:
- 500 ml liquid cream
- 300 gr quality white chocolate
- 300 gr fresh strawberries

Syrup:
- 300 ml water
- 200 gr sugar

Decoration:
- 300 ml liquid cream
- Fresh strawberries for decoration

Step by Step: Making the Strawberry Cake

1. Preparing the base

To start, separate the egg whites from the yolks. This is an important step because the egg whites will be whipped, and their airy texture will ensure a fluffy base. Using a mixer, beat the egg whites with a pinch of salt until they become firm and glossy.

Helpful tips: Make sure the bowl is completely clean and dry; even a small trace of fat can prevent the egg whites from whipping correctly.

In a saucepan, add the sugar and water and let them simmer over low heat. Stir occasionally until the sugar completely dissolves. When the syrup begins to boil, gradually pour it over the whipped egg whites while continuously mixing. This technique will allow the egg whites to stabilize and become even more airy.

After pouring all the syrup, add the yolks, lemon essence, and oil. Mix well to combine the ingredients.

Sifting the flour is essential. Add the sifted flour to the mixture and stir with a spatula or wooden spoon, being careful not to deflate the batter.

Grease a baking pan with oil and dust with flour. Pour the batter into the pan and bake in a preheated oven at 180 degrees Celsius for 30-35 minutes. Test for doneness using a toothpick; if it comes out clean, the base is perfect.

Let the base cool in the pan, then remove it and cut it into two layers.

2. Preparing the cream

In a heat-resistant bowl, add the broken white chocolate and liquid cream. Place the bowl over a double boiler and stir constantly until the chocolate is completely melted. Be careful not to bring the cream to a boil, as this can ruin the texture.

Once the chocolate has melted, let the cream cool to room temperature, then refrigerate for a few hours. Once chilled, whip the cream until it doubles in volume and becomes airy.

Cut the strawberries into small cubes and fold them into the chocolate cream, mixing gently to avoid crushing them. The fresh flavors of the strawberries will blend perfectly with the sweetness of the white chocolate.

3. Preparing the syrup

In a small saucepan, combine the sugar and water for the syrup. Simmer over low heat for a few minutes, stirring to ensure that the sugar dissolves completely. The syrup should be slightly viscous but not too thick. Let it cool before use.

4. Assembling the cake

Lay plastic wrap in the pan where you baked the base. Place the first layer of base, soaking it evenly to moisten. Add a generous layer of cream, then place the second layer of base, lightly soaking the top.

Put the cake in the refrigerator for about an hour to set well.

5. Decorating the cake

Once the cake has cooled and set, remove it from the pan and take off the plastic wrap. Whip the cream for decoration and cover the cake evenly, using a spatula or knife to give it a smooth appearance. Decorate with fresh strawberries, arranging them artistically on the surface of the cake.

Serving suggestion: You can add a few fresh mint leaves on each slice for an extra touch of freshness.

Nutritional information

This strawberry cake offers a delicious combination of calories from sugar and healthy fats, thanks to the white chocolate and cream. A serving has approximately 350-400 calories, but it is definitely worth every bite!

Possible variations

If you want to experiment, you can replace the strawberries with other seasonal fruits, such as raspberries or peaches. Also, for an interesting twist, you can add a splash of rum or another liqueur to the chocolate cream.

Frequently asked questions

Can I use dark chocolate instead of white chocolate?
Yes, you can substitute white chocolate with dark chocolate for a more intense flavor.

Is this cake suitable for vegans?
If you want a vegan option, you can use flax eggs or other egg substitutes and use plant-based cream.

How can I store the cake?
The cake can be stored in the refrigerator, covered with plastic wrap, for 2-3 days.

The strawberry cake is not just a dessert but also a cooking experience that brings joy and satisfaction. Whether you serve it on a special occasion or simply to treat yourself, this cake will surely become one of your favorites! Enjoy your meal!

 Ingredients: BASE: 4 eggs 2 cups sugar 2 cups flour 5 tablespoons water 5 tablespoons oil 1 pinch of salt 1 lemon essence CREAM: 500 ml liquid cream 300 gr white chocolate 300 gr strawberries SYRUP: 300 ml water 200 gr sugar DECORATION: 300 ml liquid cream strawberries