Spring Cake
The base is the essential part of this delicious dessert, and to prepare it, we start by separating the egg whites from the yolks. It is important to use a clean bowl for the egg whites, as any trace of fat could prevent them from whipping properly. The egg whites are whipped with 3 heaping tablespoons of sugar until we obtain a firm foam, similar to meringue. This will give the base a light and airy texture. In another bowl, the yolks are beaten with the remaining sugar, vanilla essence, and lemon zest until the mixture becomes creamy and a bright yellow. Then, carefully, we mix the two preparations, being careful not to deflate the egg whites.
We sift the flour over the obtained mixture, using heaping tablespoons to add volume. We gently mix until all the flour is incorporated, being careful not to leave lumps. We pour the mixture into a baking tray lined with parchment paper, leveling the surface. The base is baked at a moderate temperature until it turns golden and a toothpick inserted in the middle comes out clean. Meanwhile, we prepare the syrup. We mix water with sugar and boil, stirring occasionally. After the syrup has cooled, we add the lemon zest, which will give a fresh taste.
For the strawberry cream, we wash and cut the fruit into suitable pieces, which we mix with 100 g of sugar and boil for a few minutes until softened. Separately, we mix the yolks with the sugar and cook them, stirring continuously, until the mixture begins to foam. It is important not to let it stick to the pot. After removing the cream from the heat, we add the gelatin, which we have soaked in 50 ml of cold water. We whip the cream until we obtain a firm foam and add it to the egg and gelatin mixture, ensuring it has cooled. Then, we incorporate the strawberry mixture, carefully stirring to avoid deflating the whipped cream.
For assembly, we cut the cooled base into two equal layers. We place the first layer in the tray where we baked the base and generously soak it to make it moist and flavorful. We add the strawberry cream, leveling it over the entire surface, then place the second layer, which we soak again. The dessert is left to chill for 2 hours to set well. After this period, it is carefully turned out onto a platter and decorated with whipped cream, fresh fruit, and chocolate shapes for an elegant appearance. This recipe will surely impress anyone who tastes it!
Ingredients: Batter 4 eggs 4 lg eggs 4 lg sugar 4 lg flour vanilla essence lemon zest Cream 2 egg yolks 200 g sugar 1/2 sachet gelatin (5 g) 250 ml whipped cream 300 g strawberries vanilla essence Syrup 200 g sugar 250 ml water lemon zest
