Strawberry cake without milk

Strawberry cake without milk – a delicious and easy-to-make choice, perfect for those who want to enjoy a savory dessert without dairy. This recipe brings a touch of freshness to the plate, making it ideal for hot summer days or any special occasion. I invite you to discover with me how to prepare this simple yet refined cake and enjoy every bite.

Preparation time:
- Active time: 45 minutes
- Baking time: 30 minutes
- Total time: 1 hour and 15 minutes
- Servings: 8

A brief introduction:
Fruit cakes have a long history, being symbols of celebrations and joy. This dairy-free strawberry cake is a modern reinterpretation of these delights, adapted for those with lactose intolerance or simply for those who want a lighter dessert. Whether it's for an anniversary, a summer party, or just a personal treat, this cake will surely please everyone.

Ingredients:
For the sponge (23 cm):
- 4 eggs
- 60 g powdered sugar
- 1 packet of vanilla
- 125 ml sunflower oil
- 70 g sugar
- Juice of one lemon
- 125 g flour 00
- 40 g starch
- 1 packet of baking powder
- 35 ml limoncello (or lemon juice)

For the sponge bath:
- 200 ml strawberry juice
- Lemon flavor to taste
- Sugar to taste
- 50 ml limoncello

For the strawberry mousse:
- 400 g strawberries (fresh)
- 4 egg whites
- 150 g sugar
- Juice of one lemon
- 30 g gelatin sheets

For decoration:
- 300 g strawberries
- 1 packet of gelatin powder

Preparing the sponge:
1. Preparing the ingredients: Start by preparing all the ingredients. Make sure the eggs are at room temperature to achieve a fluffy texture.
2. Beating the egg whites: In a bowl, beat the egg whites with a little lemon juice and sugar, adding it gradually until you get a glossy and firm foam.
3. The yolk cream: In another bowl, whisk the yolks with powdered sugar, vanilla, and oil until the mixture becomes a smooth cream.
4. Combining the mixtures: Fold the yolk cream into the egg white foam, gently mixing from bottom to top to maintain aeration.
5. Including the dry ingredients: Sift the flour, starch, and baking powder over the mixture and mix gently, adding limoncello at the end.
6. Baking: Pour the mixture into a greased and floured cake pan. Bake in a preheated oven at 180 degrees Celsius for about 30 minutes. Check with a toothpick if it is baked (if it comes out clean, it’s done). Let it cool.

Preparing the sponge bath:
1. Mixing the ingredients: In a pot, combine the strawberry juice with lemon flavor and sugar, to taste. Set aside.

Preparing the strawberry mousse:
1. Blending the strawberries: Wash and cut the strawberries into small cubes. Blend them until you get a juice that you will strain to remove the seeds.
2. Heating the egg whites: Take the egg whites from the freezer and warm them in a double boiler with the sugar, stirring constantly, until the sugar completely dissolves and the mixture becomes warm. Then, beat with a mixer until a glossy foam forms.
3. Gelatin: Soak the gelatin sheets in cold water for 10 minutes. In a small pot, put 30 ml of the strawberry juice and add the gelatin. Gently heat, stirring until completely dissolved without boiling. Combine with the remaining strawberry juice and fold into the egg white foam. Let it cool.

Assembling the cake:
1. Slicing the sponge: Cut the sponge into slices about 1 cm thick using a thread.
2. Soaking: Soak each slice of sponge with the strawberry bath and limoncello.
3. Creating layers: Place the first slice of sponge on a plate, add half of the strawberry mousse, then soak the next slice and add the remaining mousse. Finish with the last slice of sponge.
4. Decoration: Place the strawberry slices on the surface of the cake and pour the gelatin powder according to the instructions on the packet. Finally, decorate the cake with almond slices on the sides.

Serving and variations:
This dairy-free strawberry cake is perfect to be served cold, alongside a fruit tea infusion or a refreshing cocktail. You can also experiment with other seasonal fruits like raspberries or peaches, depending on your preferences.

Useful tips:
- Make sure all ingredients are fresh for optimal taste.
- You can replace limoncello with lemon juice or orange blossom water for a different flavor.
- The cake keeps well in the refrigerator, but it is recommended to consume it within 2-3 days to maintain freshness.

Nutritional benefits:
This cake is a lighter, dairy-free option that provides vitamins and antioxidants from fresh strawberries. Without dairy, it is more friendly to the digestive system for those with intolerances.

Frequently asked questions:
1. Can I use another type of flour?
Yes, you can use whole wheat flour, but the texture will be different.

2. What can I use instead of gelatin?
You can use agar-agar as a vegetarian alternative.

3. Is this cake suitable for vegans?
No, as it contains eggs. You can look for specific vegan recipes for a similar result.

With each layer of strawberries and airy mousse, this cake will surely become your favorite. Enjoy it with your loved ones and turn every bite into a celebration of flavors!

 Ingredients: FOR A 22 CM SPONGE CAKE: 4 eggs 60 g powdered sugar a sachet of vanilla 125 ml sunflower oil 70 g sugar a bit of lemon juice 125 g flour 00 40 g starch a packet of baking powder 35 ml limoncello FOR THE SPONGE CAKE SOAK: 200 ml strawberry juice a little lemon flavor sugar to taste 50 ml limoncello FOR THE STRAWBERRY FOAM: 400 g strawberries 4 egg whites (you can use whipped cream) 150 g sugar a little lemon juice 30 g gelatin sheets FOR DECORATION: 300 g strawberries a packet of powdered gelatin

 Tags:  fruit cake strawberry cake