Pink Cake
Pink Cake with Chocolate Cream and Strawberries
The pink cake is not just a dessert, but a true celebration of colors and flavors! This elegant cake brings a playful and sophisticated touch, perfect for special occasions or simply to bring a smile to the faces of loved ones. Whether it's an anniversary, a party, or a family gathering, this cake will surely be the star of the table. Let's start the culinary adventure!
General Information:
- Preparation time: 60 minutes
- Baking time: 30 minutes
- Cooling time: 4-5 hours
- Number of servings: 12
Nutritional Benefits:
This cake contains ingredients such as strawberries, which are rich in vitamin C and antioxidants, and yogurt, which provides valuable probiotics. Chocolate, especially white chocolate, adds extra calcium and minerals.
Necessary Ingredients:
For the base:
- 3 eggs
- 60 ml warm water
- 100 g sugar
- 1 teaspoon baking powder
- 2 tablespoons cocoa powder
- 7 tablespoons flour
- A pinch of salt
- 2 tablespoons ground hazelnuts
For Cream 1:
- 100 g fresh strawberries
- 100 g yogurt
- 3 tablespoons sugar
- 1 teaspoon gelatin
For Cream 2:
- 150 g white chocolate
- 150 g milk chocolate
- 700 g whipped cream
- 3 tablespoons mint syrup
- 2 packets gelatin
For decoration:
- Whipped cream (approximately 600-700 g)
- Beet juice (for coloring)
Step by step: Preparing the Pink Cake
1. Preparing the base:
- In a large bowl, start by mixing the egg yolks with warm water for 2 minutes. This step will help aerate the mixture.
- Add the sugar and continue mixing for 5 minutes. You will obtain an airy foam, which will make the base fluffy.
- In another bowl, combine the flour, baking powder, cocoa, salt, and ground hazelnuts. Add this mixture over the egg foam and gently mix with a spatula.
- Beat the egg whites until they form peaks and carefully fold them into the base mixture, being careful not to lose the air.
- Pour the mixture into a baking tray lined with aluminum foil, greased with oil and dusted with flour. Bake at low heat for 25-30 minutes. Check with a toothpick if it is baked.
- Allow the base to cool, then cut it in half horizontally.
2. Preparing Cream 1:
- Blend the strawberries with the yogurt and sugar for 2 minutes. The mixture will become creamy and flavorful.
- Hydrate the gelatin in a little cold water and then dissolve it in a double boiler with 50 ml of water. Add the gelatin to the strawberry mixture and mix well.
- Pour the cream into a tall mold (24 cm in diameter) lined with plastic wrap. Refrigerate until it begins to set.
3. Preparing Cream 2:
- In two separate bowls, place the white chocolate and milk chocolate with 150 ml of whipped cream each. Heat over low heat until the chocolate melts, then let it cool.
- Hydrate the gelatin with 2-3 tablespoons of water, then add two cups of water (150 ml each) and dissolve in a double boiler. When slightly warm, add the gelatin to the chocolate.
- In a large bowl, whip the remaining cream until stiff peaks form. Divide this cream in two and add the chocolate mixtures to each, gently mixing, being careful not to deflate the fluffy cream.
4. Assembling the cake:
- Remove the strawberry cream from the fridge and place the first cake layer on top.
- Alternately add two tablespoons of each cream (white chocolate and milk chocolate), starting from the center. This will create a nice pattern when cut.
- Once you have finished adding the creams, place the second layer on top and refrigerate the cake for 4-5 hours to set well.
5. Decorating the cake:
- After the cake has set, carefully turn it out onto a platter and remove the plastic wrap.
- Whip the cream for decoration and color it pink using beet juice. Add gradually until you achieve the desired shade.
- Decorate the cake as you like, with whipped cream, strawberry slices, or even grated chocolate.
Serving Suggestions:
This pink cake pairs perfectly with a cup of mint tea or a glass of fresh lemonade. Its sweet and aromatic flavor will be perfectly complemented by a refreshing drink.
Possible Variations:
If you want to experiment, you can replace strawberries with other seasonal fruits, such as raspberries or peaches. You can also add a dash of vanilla extract to the creams for an even more intense flavor.
Frequently Asked Questions:
1. Can I replace gelatin with another ingredient?
You can use agar-agar, a plant-based alternative to traditional gelatin, but make sure to follow the instructions on the package to achieve the desired consistency.
2. How can I make the cake less sweet?
You can reduce the amount of sugar in the creams and use chocolate with a higher cocoa content, which is less sweet.
3. Can the cake be stored in the freezer?
Yes, the cake can be frozen, but I recommend avoiding freezing the decorative whipped cream, as it may lose its texture.
In conclusion, the pink cake not only looks splendid, but also rewards the taste buds with a delicious combination of flavors. I invite you to prepare it and share this experience with your loved ones. Enjoy!
Ingredients: base 3 eggs 60 ml warm water 100 g sugar baking powder - one teaspoon 2 tablespoons cocoa 7 tablespoons flour a pinch of salt 2 tablespoons ground hazelnutsCream 1 100 g strawberries 100 g yogurt 3 tablespoons sugar one teaspoon gelatinCream 2 150 g white chocolate 150 g milk chocolate 700 g whipped cream 3 tablespoons mint syrup 2 packets gelatinDecoration whipped cream (approximately 600-700g) - for my decoration. you can decorate differently and use less red beet juice
