Strawberry cake
Strawberry Cake - A Spring Delight
Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 8
Welcome to the sweet world of cakes! Today, I will share with you the recipe for a strawberry cake that will not only delight your taste buds but also bring a touch of sunshine to your days. This cake is perfect for warm spring days when strawberries are in full season. The origins of the strawberry cake are lost in history, but it is a dessert that has won hearts over time due to its simplicity and delicious flavor. This strawberry cake is not only an excellent choice for a birthday, but also a quick dessert for a family meal or a picnic.
Ingredients
For the sponge:
- 3 large eggs
- 100 g granulated sugar
- 1 packet (10 g) vanilla sugar
- 75 g flour
- 25 g starch
- 3 tablespoons cocoa powder
- 1 packet (10 g) baking powder
- 3 tablespoons amaretto liqueur (or another flavored liqueur, optional)
For the cream:
- 500 g fresh strawberries
- 500 ml whipped cream
- 1 packet (10 g) whipped cream stabilizer
- 1 packet (10 g) vanilla sugar
For the jelly:
- 1 packet (80 g) Cake Jelly
- 2 tablespoons sugar
- 150 ml water
Preparation
Step 1: Preparing the sponge
Start by preheating the oven to 180°C. Take a 24 cm round cake pan and line it with parchment paper, making sure it is well secured. In a large bowl, beat the egg whites with 2 tablespoons of water until frothy. Gradually add the granulated sugar and vanilla sugar, continuing to beat until a stiff, glossy meringue forms. Then, add the egg yolks, mixing gently until incorporated.
Step 2: Combining dry ingredients
In another bowl, mix the flour, starch, cocoa powder, and baking powder. Sifting these will ensure a finer texture for the sponge. Gently fold the dry ingredient mixture into the egg mixture using a spatula or wooden spoon, being careful not to lose the air trapped in the egg whites.
Step 3: Baking the sponge
Pour the mixture into the prepared pan and level the surface. Bake in the preheated oven for about 20 minutes or until a toothpick inserted into the center comes out clean. Once the sponge is baked, remove it from the oven, let it cool for a few minutes, then gently peel off the parchment paper and transfer it to a wire rack to cool completely.
Step 4: Preparing the syrup
While the sponge cools, prepare the syrup. In a small saucepan, combine 100 ml of water with 50 g of sugar and bring to a boil until slightly thickened. Once you have a slightly syrupy consistency, remove the saucepan from the heat and add the amaretto liqueur. Let the syrup cool.
Step 5: Preparing the strawberry cream
Wash and clean the strawberries, reserving 100 g for decoration. Cut the rest into small slices, and blend 200 g to make a puree. In a bowl, whip the cream until fluffy. Add the stabilizer and vanilla sugar, continuing to mix until firm. Fold in the strawberry puree and mix with a spatula to maintain the texture.
Step 6: Assembling the cake
Once the sponge has cooled completely, cut it into two equal halves. Soak the first half with the prepared syrup, then spread 90% of the strawberry cream on top. Place the other half of the sponge on top, soak it as well. Cover the cake with the remaining cream, ensuring it is evenly distributed.
Step 7: Decorating the cake
To add a splash of color and freshness, slice the reserved strawberries thinly and arrange them on top of the cake. In a small saucepan, mix the Cake Jelly powder with the 2 tablespoons of sugar and 150 ml of water. Bring to a boil for 1 minute, stirring continuously. Once the jelly has cooled slightly, pour it evenly over the cake, making sure it is evenly distributed.
Step 8: Cooling and serving
Let the cake sit in the refrigerator for at least 2 hours before slicing. This will help set the cream and jelly. When you are ready to serve, cut it with a sharp knife, moistened with warm water for perfect slices.
Practical tips
1. Choose fresh, ripe strawberries for an intense flavor. Frozen strawberries can be used in a pinch, but the taste will be different.
2. You can replace the amaretto liqueur with orange juice for a non-alcoholic version.
3. If you want a lighter cake, you can use plant-based whipped cream.
4. The cake can be stored in the refrigerator for up to 3 days, but it is recommended to be consumed fresh.
Nutritional benefits
Strawberries are rich in vitamin C, antioxidants, and fiber. This cake is a healthier alternative to processed sweets, thanks to its natural ingredients and low-fat content if made with light cream.
Frequently asked questions
1. Can I use other types of fruit instead of strawberries? Absolutely! Raspberries or peaches are delicious alternatives.
2. What can I do if I don't have whipped cream stabilizer? You can omit this ingredient, but the cream may not hold its shape as well.
3. How can I make the cake less sweet? Reduce the amount of sugar in the syrup and cream to taste.
Serving suggestions
This cake pairs perfectly with a glass of sweet white wine or a chilled fruit tea. Add a splash of fresh mint for an extra touch of flavor. If you want to impress, serve it with a scoop of vanilla ice cream on the side!
Now that you have all the necessary information, all that's left is to get cooking! The strawberry cake will surely become the star of your meal. Enjoy!
Ingredients: Ingredients for the base: 3 eggs, 100 g granulated sugar, 1 packet vanilla sugar, 75 g flour, 25 g starch, 3 tablespoons cocoa, 1 packet baking powder, 3 tablespoons amaretto liqueur. Ingredients for the cream: 500 g strawberries, 500 ml whipped cream, 1 packet whipped cream stabilizer, 1 packet vanilla sugar, 1 packet cake gel.
