Strawberry and orange cake
Strawberry and Orange Cake - A Delicacy Dedicated to Mom
A delicious cake with layers of fresh fruit is the perfect gift to celebrate a loved one. This strawberry and orange cake recipe was created with much love for my wonderful mother, a woman who deserves the very best. With a light texture and flavorful fillings, this cake not only delights the taste buds but also warms the hearts of those who enjoy it.
Preparation Time:
- Active time: 45 minutes
- Baking: 30 minutes
- Cooling: 1 hour
- Total: 2 hours 15 minutes
- Servings: 12
Nutritional Benefits:
This cake is a healthier choice due to the use of natural sweeteners like Green Sugar, which has a low glycemic index, making it suitable for people with diabetes. Additionally, the fresh fruits provide essential vitamins and antioxidants, while the whipped cream adds a creamy touch.
Necessary Ingredients:
*For the cake base:*
- 8 large eggs
- A pinch of salt
- 4 tablespoons raw sugar
- 4 tablespoons Green Sugar sweetener
- 7 tablespoons flour
- 2 heaping tablespoons unsweetened cocoa powder
- 1 tablespoon natural vanilla extract
*For the filling:*
- 800g whipped cream (from local farmers)
- 4 tablespoons raw sugar
- 10 sachets of Green Sugar
- 2 sachets of gelatin granules
- 3 oranges
- 1 persimmon
- 1 tablespoon orange jam with whiskey (from Lidl)
- 800g strawberries (frozen)
*For decoration:*
- Fresh strawberries
- Chocolate candies
- Chocolate sticks
Step by Step: Preparing the Cake
1. Preparing the Cake Base:
Preheat the oven to 160 degrees Celsius. Start by separating the egg whites from the yolks. In a bowl, beat the egg whites with a pinch of salt for 2-3 minutes until frothy. Gradually add the raw sugar and sweetener while continuing to mix until you achieve a firm meringue. Incorporate the yolks one at a time, mixing well after each addition.
In another bowl, mix the flour with the cocoa powder. Add the flour mixture to the other ingredients and mix on low speed, gradually increasing the speed until everything is well combined.
Line the bottom of a springform cake pan (preferably 28 cm) with parchment paper and grease the sides with a little oil. Pour the batter into the pan, leveling it evenly. Bake the base in the oven for 30 minutes. After baking, leave the oven door ajar for 15-20 minutes, then remove the base and let it cool completely on a wire rack.
2. Preparing the Filling:
For the filling, whip the cream with 4 tablespoons of raw sugar and 10 sachets of Green Sugar until it becomes firm. Stop the mixer and keep the whipped cream in the refrigerator.
For the strawberries, place them in a pot with 100 ml of water. Add 2 tablespoons of raw sugar and 2 sachets of sweetener. Cook over medium heat for 10 minutes until they soften but do not break apart. Meanwhile, hydrate 1 sachet of gelatin in 60-70 ml of cold water. After the strawberries have cooked, add the hydrated gelatin and gently stir until it dissolves. Allow both the strawberries and the juice to cool.
For the orange filling, peel the orange slices, leaving only the flesh. Place them in a pot with 100 ml of water, 2 sachets of sweetener, and 1 tablespoon of orange jam. Cook over low heat until softened. Hydrate another sachet of gelatin in 60-70 ml of cold water. After the fruit has cooked, add the gelatin and mix well. Allow the mixture to cool.
Mix half of the whipped cream with the cooled strawberry juice, and the rest with the cooled orange juice.
3. Assembling the Cake:
Cut the cake base into 3 equal layers. On a serving platter, place the first layer of cake. Add the strawberries (ensuring they are not set) and refrigerate the cake for 15 minutes. Over the strawberries, spread the strawberry-flavored whipped cream, leveling it evenly, then refrigerate again for 15 minutes.
Place the second layer of cake and repeat the process with the oranges, followed by the orange-flavored whipped cream. Finally, place the last layer of cake, pressing gently to secure it. Refrigerate the cake for another 15 minutes.
4. Decorating the Cake:
Remove the cake from the refrigerator and decorate it with the remaining whipped cream. Use the pink strawberry whipped cream for the top and the yellow orange whipped cream for the sides. Add fresh strawberries and chocolate candies for a pop of color and flavor.
Serving Suggestions:
This cake is perfect for a special occasion but can also be enjoyed without a particular reason. It pairs wonderfully with a cup of tea or flavored coffee. Additionally, a scoop of vanilla ice cream alongside a slice of cake will surely delight anyone.
Variations and Tips:
If you wish to experiment, you can add other fruits such as raspberries or peaches, depending on the season. You can also use a different type of sweetener, but make sure it is suitable for cooking.
Frequently Asked Questions:
- Can I use fresh fruit instead of frozen? Yes, fresh fruit is ideal, but make sure it is well washed and cleaned.
- How can I store the cake? The cake keeps well in the refrigerator, covered, for up to 3 days.
- Is it possible to make the cake gluten-free? You can substitute the flour with a gluten-free alternative, but ensure that the proportions are correct.
This strawberry and orange cake, dedicated to mom, is more than just a recipe; it's a declaration of love, an invitation to celebrate life and the beautiful moments spent with loved ones. Happy birthday to mom and all mothers around the world, who deserve all the sweets and joys!
Ingredients: For the base: 8 large eggs, a pinch of salt, 4 tablespoons of raw sugar, 4 packets of Green Sugar, 7 tablespoons of flour, 2 heaping tablespoons of black cocoa, 1 tablespoon of natural vanilla extract. For the filling: 800g of heavy whipping cream (from farmers), 4 tablespoons of raw sugar, 10 packets of Green Sugar, 2 packets of gelatin granules, 3 oranges, 1 kaki fruit, 1 tablespoon of orange jam with whiskey (from Lidl), 800g of strawberries (I used frozen), 200ml of still water. For decoration: strawberries, chocolate candies, chocolate cigarettes.
