Strawberry cake in a tree bark

Strawberry Cake in Tree Bark

Welcome to the delicious world of desserts! Today, I will guide you step by step in preparing a refined and elegant cake called "Strawberry Cake in Tree Bark." This cake is not only a delight for the taste buds but also a true work of art that will impress anyone who sees it. Whether you're making it for an anniversary, a gathering with friends, or simply as a treat for yourself, this cake is the perfect choice!

Preparation time: 1 hour
Baking time: 30 minutes
Total time: 1 hour 30 minutes
Number of servings: 10

Ingredients

For the round base:
- 3 eggs
- 3 tablespoons milk
- 3 tablespoons melted butter
- 3 tablespoons sugar
- 1 tablespoon cocoa
- 3 heaping tablespoons flour
- 1 pinch of salt
- ½ packet baking powder

For the roll sheets:
- 3 eggs
- 50 g butter
- 75 ml milk
- 80 g high-quality flour
- 1 vial vanilla essence
- 3 tablespoons granulated sugar

For the cream:
- 800 ml heavy cream (32% fat)
- 500 g fresh strawberry jam (made on the spot)
- 15 g gelatin (2 and ½ packets Dr. Oetker)

For the glaze:
- 250 g strawberries
- 1 packet red gelatin
- 200 g milk chocolate
- 100 g cream
- 50 g butter

Preparation

Step 1: Preparing the round base
1. Start by preheating the oven to 180°C. Prepare a 20 cm springform cake pan by greasing it with butter or lining it with parchment paper.
2. Separate the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, continuing to beat until you achieve a glossy foam.
3. Add the yolks one at a time, gently folding in with a spatula. Incorporate the melted and cooled butter, cocoa, and milk, mixing gently.
4. In another bowl, combine the flour with the baking powder, then gradually add the flour mixture to the egg mixture, gently folding from the bottom up to avoid losing air from the egg whites.
5. Pour the mixture into the prepared pan and bake for 15 minutes. Check with a toothpick; if it comes out clean, the cake is perfect!

Step 2: Preparing the roll sheets
1. Use the same technique as for the round base. Beat the egg whites and sugar until you get a stiff foam. Add the yolks, milk, melted butter, and vanilla essence.
2. Fold in the flour gently. Pour the mixture into a baking tray (lined with parchment paper) and bake for about 15 minutes at 180°C.
3. Be careful not to over-brown; if the sheet becomes too hard, you can lightly moisten it with water to roll it without cracking.

Step 3: Preparing the cream
1. Whip the cream until firm. Reserve some cream to spread on the round base.
2. In the remaining cream, add the strawberry jam. If the jam is sweet enough, no additional sugar is needed.
3. Prepare the gelatin according to the package instructions and add it to the cream mixture. Chill the mixture in the refrigerator to cool slightly.

Step 4: Assembling the cake
1. Place the round base on a serving platter. Spread a little cream on top.
2. Choose your preferred assembly method:
- Option 1: Place the strips of roll side by side, spread with cream, and roll them together. Place the roll on the round base and spread the remaining cream on top.
- Option 2: Twist each strip of roll with cream and place the first roll in the center of the cake. Continue adding the other strips, forming a circle around the first roll. Spread the remaining cream on top.
3. Refrigerate the cake for a few hours to set.

Step 5: Preparing the glaze
1. Slice the strawberries and place them on a napkin to drain.
2. Melt the chocolate in a double boiler, stirring with the cream until you achieve a thicker sauce. Let it cool slightly.
3. Coat the sides of the cake with the melted chocolate. Place the sliced strawberries on top.
4. Prepare the red gelatin according to the package instructions and let it cool slightly until it thickens. Pour the gelatin over the strawberries and refrigerate the cake.

Serving suggestions
Serve the cake with a cup of fruit tea or a glass of champagne for a truly special moment.

Tips and tricks
- Use fresh eggs for a fluffier base.
- You can add a little lemon juice to the cream for a fresher taste.
- If you want to personalize your cake, you can substitute the strawberry jam with raspberry or blueberry jam.

Nutritional information
Each serving of cake contains approximately 350 calories, making it a rather indulgent choice, but rich in antioxidants due to the fresh strawberries.

Frequently asked questions
- Can I substitute the cream? Yes, you can use liquid whipped cream or Greek yogurt to reduce the fats.
- How long can the cake be stored? The cake keeps well in the refrigerator for 3-4 days.

Now that you have all the necessary information, all that's left is to get started and prepare this spectacular cake! Whether you're making it for someone dear or for a special occasion, you're on the right path to culinary versatility!

 Ingredients: Round Base: 3 eggs, 3 tablespoons of milk, 3 tablespoons of melted butter, 3 tablespoons of sugar, 1 tablespoon of cocoa, 3 heaping tablespoons of flour, 1 pinch of salt, 1/2 teaspoon of baking powder. Sheet for 1 roll: - you will need 2 sheets, 3 eggs, 50 g of butter, 75 ml of milk, 80 g of the best quality flour, 1 vial of vanilla essence, 3 tablespoons of granulated sugar. Cream: 800 ml of 32% fat sour cream, juice from 500 g of fresh strawberries made on the spot, 15 g of gelatin (2 and 1/2 packets of Dr. Oetker). Glaze: 250 g of strawberries, 1 packet of red gelatin, 200 g of milk chocolate, 100 g of sour cream, 50 g of butter.