May Day Cake

May 1st Cake - A Sweet Indulgence for the Celebration

Every year, the May 1st family gathering is a special moment, filled with joy and good cheer. This year, I decided to blend tradition with a modern recipe, creating a May 1st cake that brings a touch of freshness and delicious flavors. Inspired by the classic fraisier cake, I made a few adjustments to cater to the tastes of my loved ones. This recipe will not only delight your taste buds but also transform the festive meal into a memorable experience!

Preparation Time
- Preparation time: 45 minutes
- Baking time: 20 minutes
- Cooling time: 2 hours (approximately)
- Total: 3 hours
- Servings: 10

Ingredients

Sponge Cake
- 6 eggs
- 6 tablespoons of flour
- 6 tablespoons of sugar
- 2 packets of vanilla sugar
- A pinch of salt

Cream
- 400 ml milk
- 4 egg yolks
- 90 g sugar
- 40 g flour
- 4 packets of vanilla sugar
- 250 g mascarpone
- 150 ml heavy cream

Strawberry Jelly
- 300 g frozen (or fresh) strawberries
- 80 g sugar
- 1 packet of gelatin

Decoration
- 1 kg fresh strawberries

Recipe History

The fraisier cake has deep roots in pâtisserie tradition, symbolizing spring and seasonal flower celebrations. In various forms, the cake has captured the hearts of dessert lovers with its fluffy sponge and velvety cream. The recipe I will share today preserves the essence of this tradition while transforming it into a personalized version, perfect for any special occasion.

Preparing the Sponge Cake

1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential to ensure that the bowl in which you beat the egg whites is clean and dry to achieve a stable meringue.

2. Beating the egg whites: Add a pinch of salt to the egg whites and begin mixing at high speed. After a few minutes, gradually add the sugar, one tablespoon at a time, continuing to mix until you achieve a firm and glossy meringue.

3. Incorporating the yolks: Using a spatula, gradually add the yolks to the egg white meringue, gently folding from the bottom up to avoid deflating the mixture.

4. Adding the flour: Finally, sift the flour and fold it in using the same gentle motion to maintain the fluffy texture.

5. Baking: Pour the mixture into a round cake pan (22 cm), lined with parchment paper, and bake in a preheated oven at 180°C for approximately 20 minutes. When the sponge is golden and a toothpick inserted comes out clean, it is ready.

6. Cooling: Remove the sponge from the oven and let it cool on a wire rack.

Preparing the Cream

1. Pâtissière cream: In a bowl, whisk the egg yolks with the sugar and vanilla sugar until frothy. Add the flour and mix well.

2. Boiling the milk: Meanwhile, heat the milk. When it reaches boiling point, slowly pour it over the egg yolk mixture, stirring continuously to prevent the eggs from curdling.

3. Thickening the cream: Place the mixture over low heat and stir constantly until it thickens. Once thickened, let it cool, covering it with plastic wrap to prevent a skin from forming.

4. Combining with mascarpone: In another bowl, soften the mascarpone, then add the cooled pâtissière cream in batches, mixing well.

5. Adding the whipped cream: Whip the heavy cream until it becomes thick and carefully fold it into the prepared cream using a spatula.

Preparing the Strawberry Jelly

1. Boiling the strawberries: Place the strawberries with the sugar in a saucepan and boil for about 10 minutes until they turn into a puree.

2. Straining: Pass the puree through a sieve to remove the seeds and achieve a smooth texture.

3. Adding the gelatin: In a separate bowl, hydrate the gelatin according to the package instructions, then add it to the warm strawberry puree, stirring until completely dissolved.

4. Cooling: Pour the jelly mixture into a mold lined with plastic wrap and let it cool to set.

Assembling the Cake

1. Cutting the sponge: Once the sponge has completely cooled, cut it into two equal halves.

2. Assembling: In a springform cake pan, place the first half of the sponge. You can lightly soak the sponge with a syrup made of water and sugar for a moister and more flavorful taste.

3. Adding the strawberries: Arrange halved strawberries around the sides of the pan, cut side down, for a beautiful presentation.

4. Cream layers: Pour a generous layer of cream over the sponge, smoothing it with a spatula. Add a few slices of strawberries and cover with another layer of cream.

5. Topping with the sponge: Place the second half of the sponge on top and use plastic wrap to keep the jelly in shape. Carefully remove the wrap after the jelly has set.

6. Finishing: Cover the cake with a thin layer of cream and refrigerate for a few hours, preferably overnight.

Decorating and Serving

Once the cake has set well, it's time to decorate it. You can use fresh strawberries, grated chocolate, or edible flowers to add a splash of color and elegance. When it’s time to serve, cut generous slices and get ready to enjoy the compliments from your loved ones!

Personal Tip

For a unique touch, you can add a few drops of strawberry liqueur to the soaking syrup. This detail will give the cake a sophisticated flavor, perfect for special occasions.

Frequently Asked Questions

1. Can I use other fruits for the jelly?
Yes, you can experiment with various seasonal fruits like raspberries or blueberries for a delicious variation.

2. How can I make the cake less sweet?
Reduce the amount of sugar in the sponge and cream, or use a sugar substitute.

3. How long can the cake be stored?
The cake keeps well in the refrigerator for 3-4 days. Make sure it is covered to prevent drying out.

Nutritional Benefits

The May 1st cake is a delicious choice that is also rich in nutrients. The milk and mascarpone provide protein and calcium, while strawberries are an excellent source of vitamin C and antioxidants. Although it is a sweet dessert, the balance between the fruit and cream makes it a healthier option compared to other refined sweets.

Conclusion

Making the May 1st cake is a joyful and satisfying experience, perfect for celebrating special moments in your life. Take your time with this refined dessert, and you will surely leave an unforgettable impression on your loved ones. Enjoy!

Preparing the base: separate the egg whites from the yolks, sprinkle a pinch of salt over the egg whites and mix until we achieve a bit of consistency, then continue mixing while adding sugar one tablespoon at a time until we get a stiff meringue. Set the mixer aside, incorporate the yolks one at a time with a spatula, and finally add the flour, mixing from the bottom up. Pour the mixture into a 22 cm round baking pan and bake in a preheated oven at 180°C for about 20 minutes. Once baked, carefully remove it onto a cooling rack and let it cool. Cream: Prepare a pastry cream as follows: whisk the yolks with sugar and vanilla, and when the mixture becomes frothy, add the flour and mix well. Meanwhile, bring the milk to a boil, and when it reaches boiling point, pour it over the yolk mixture and mix well, then place the mixture on low heat, stirring continuously until it thickens, then let it cool slightly. Place the cream in a container and cover with plastic wrap to prevent a crust from forming on top, and refrigerate. In a bowl, add mascarpone, mix it a bit, and then add the pastry cream in two or three batches, mixing well. Whip the liquid cream until we obtain a creamy whipped cream, then add it to the previous cream, mixing with a spatula from the bottom up. Refrigerate this cream until the cake assembly. Boil the strawberries with sugar for about 10 minutes, strain the resulting puree, add previously softened gelatin to the warm mixture and mix until the gelatin melts. Pour this puree into a cake mold lined with plastic wrap and refrigerate until it sets. Assembly: Cut the cake base in half into two equal parts. In a springform pan, place the first layer of cake. If desired, you can soak the layer with a sugar water syrup or syrup from canned fruit. Arrange halved strawberries on the sides of the circle with the base facing down. Then pour a layer of cream, smoothing it out with a spatula, add slices of strawberries, and then add another layer of cream. Place the second layer of cake on top and carefully place the strawberry jelly. The jelly should be removed from the mold using the plastic wrap and placed with the wrap side up; after positioning it, carefully peel off the wrap. To secure the jelly on the cake, spread a thin layer of cream over the cake. Refrigerate the cake for a few hours, then decorate it according to your imagination and creativity.

 Ingredients: Base: 6 eggs, 6 tablespoons of flour, 6 tablespoons of sugar, 2 packets of vanilla sugar, a pinch of salt. Cream: 400 ml of milk, 4 egg yolks, 90 g of sugar, 40 g of flour, 4 packets of vanilla sugar, 250 g of mascarpone, 150 ml of liquid cream. Strawberry jelly: 300 g of frozen (or fresh) strawberries, 80 g of sugar, 1 packet of gelatin. Fresh strawberries 1 kg.

 Tags:  strawberry cake