Strawberry and rhubarb jam cake

Name: Strawberry and rhubarb jam cake - Casandra B.
Ingredients: Brown base: 4 eggs; 4 tablespoons powdered sugar; 1 cup of warm water; 4 tablespoons of flour; 1/2 essence of rum; White base (quantities for 2 trays): 8 eggs; 8 tablespoons powdered sugar; 1 cup of warm water; 8 tablespoons of flour; 1 essence of vanilla; 0.500 ml liquid cream for whipping; fruits from jam and pearlescent candies for decoration; 2 jars (330 g) of strawberry and rhubarb jam; 100 grams of cottage cheese mixed with 2 tablespoons of powdered sugar with vanilla flavor and 2 tablespoons of whipped cream.

Dessert - Strawberry and rhubarb jam cake by Casandra B. - Recipia

Strawberry and rhubarb jam cake: A spring delight This strawberry and rhubarb jam cake is a perfect choice to add a touch of joy to your table. The combination of rich chocolate sponge and delicate vanilla sponge, complemented by a cream cheese filling and fresh jam, transforms this dessert into a true culinary masterpiece. It is a recipe that pays homage to the season, based on two staple ingredients, strawberries and rhubarb, which blend into a symphony of flavors. Preparation time: 30 minutes Baking time: 30-45 minutes Total time: 1 hour and 15 minutes Number of servings: 12 Ingredients: For the brown sponge: - 4 large eggs - 4 tablespoons of powdered sugar - 1 cup of warm water - 4 tablespoons of flour - 2 tablespoons of cocoa - ½ teaspoon of rum essence - 1 pinch of salt For the white sponge (quantities for 2 trays): - 8 large eggs - 8 tablespoons of powdered sugar - 1 cup of warm water - 8 tablespoons of flour - 1 teaspoon of vanilla essence - 500 ml of liquid cream for whipping For the filling and decoration: - 2 jars (330 g) of strawberry and rhubarb jam - 100 g of cottage cheese - 2 tablespoons of vanilla-flavored powdered sugar - 2 tablespoons of whipped cream - Fruits from the jam and pearlescent candies for decoration Preparation: Step 1: Prepare the brown sponge 1. In a large bowl, beat the egg yolks with the powdered sugar, warm water, and rum essence until you obtain a smooth and fluffy mixture. 2. In another bowl, beat the egg whites with a pinch of salt until they form a firm foam. 3. Mix the flour with the cocoa and fold them into the egg yolk mixture, alternating with the egg whites, using a spatula. Mix gently from bottom to top to avoid losing air. 4. Pour the mixture into a round pan lined with parchment paper and bake in the preheated oven at 180 degrees Celsius for 25-30 minutes or until a toothpick comes out clean. 5. After baking, let the sponge cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Once cooled, cut it in half horizontally. Step 2: Prepare the white sponge for the roll 1. In a large bowl, beat the 8 eggs with the powdered sugar, warm water, and vanilla essence until you obtain a thick foam. 2. Fold in the flour gently to avoid losing air. 3. Pour the mixture into a rectangular pan lined with oiled parchment paper and bake at 180 degrees Celsius for 15-20 minutes. 4. After baking, place the sponge on a damp towel and, while warm, cut it in half widthwise. 5. Quickly spread each sheet with strawberry and rhubarb jam and roll them tightly, forming a large roll. Let the roll cool well wrapped in a towel. Step 3: Assemble the cake 1. Prepare the cream cheese by mixing the cottage cheese with powdered sugar and whipped cream. 2. On a serving platter, place the first brown sponge. Spread a generous layer of cream cheese over it, then place the roll vertically in the center of the cake. 3. Add another layer of cream cheese over the roll, and then cover everything with the second brown sponge. 4. Whip the remaining cream and cover the entire cake with an even layer. Decorate with fruits from the jam and pearlescent candies for a festive look. Helpful tips: - Make sure all ingredients are at room temperature to achieve a uniform mixture. - You can also use other fruits for the jam, depending on your preferences. For example, peaches or raspberries can add a different note to the cake. - If you like a stronger rum flavor, you can add a splash to the cream cheese. - An interesting variation of this cake would be to replace the chocolate sponge with a coconut one for an exotic taste. Nutritional information: This cake is rich in protein due to the eggs and cottage cheese, providing a good source of calcium. Strawberries and rhubarb add vitamins and antioxidants, helping to strengthen the immune system. A serving of cake contains approximately 250-300 calories, depending on the size and ingredients used. Frequently asked questions: 1. Can I use other types of jam? Yes, you can experiment with different jams, such as sour cherry or cherry jam. Each will bring a unique flavor to your cake. 2. How can I store the cake? The cake keeps well in the refrigerator, covered, for 3-4 days. The taste will become even better after a few hours of resting. 3. Can I freeze the cake? Yes, but it is recommended to freeze it without whipped cream. You can prepare it and freeze it, then decorate it with whipped cream before serving. Serving suggestions: This cake pairs perfectly with a cup of fruit tea or with a sweet wine that complements the delicate flavors of strawberries and rhubarb. Additionally, vanilla ice cream alongside a slice of cake will turn the dessert into an unforgettable experience. Enjoy this recipe and don't forget to share it with your loved ones! Each slice is a celebration of flavors, and success is guaranteed!

Category: Dessert Author: Casandra B. Views: 1 Date: 01.10.2024

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