Cake for My Husband (for Father's Day)

Name: Cake for My Husband (for Father's Day) - Cerasela M.
Ingredients: Madeira sponge (see the recipe in the preparation section) Strawberry cream: 750 g strawberries (I used 500 g) 2 tablespoons lemon juice 225 g white chocolate (I used 325 g) 1 packet of gelatin (I use; 4 tablespoons of Nutella rum and vanilla essence to taste

Desert - Cake for My Husband (for Father's Day) by Cerasela M. - Recipia

The Madeira sponge cake recipe is a true delicacy, perfect for impressing guests on any special occasion. We start by preparing the strawberry puree, an essential ingredient that will add a fresh and flavorful note to the cake. Half of the strawberries are crushed in a blender, resulting in a delicious puree, to which lemon juice is added to enhance the flavor and prevent oxidation. The remaining strawberries are carefully sliced, and the slices are added to the strawberry puree. If you prefer a finer texture, you can strain the puree to remove the seeds; however, I choose to keep the seeds for added texture. Next, we deal with the chocolate. In a double boiler, the chocolate melts slowly, being careful not to burn it. Meanwhile, the gelatin is soaked in 50 ml of warm water for 5 minutes to activate it. A quarter of the liquid cream is heated with the sugar, stirring gently to warm it up. It is essential to keep the heat low so that the cream does not boil. Once the sugar has dissolved, the gelatin is added and stirred until completely melted. Then, the cream and gelatin mixture is poured over the melted chocolate, being carefully homogenized. 3/4 of the strawberry puree is added, mixing again to achieve a uniform composition. The remaining strawberry puree is kept for serving, but I prefer not to keep anything in this case. To achieve an airy consistency, the remaining cream is whipped well and, with great care, incorporated into the chocolate mixture. This delicious cream can be used between the layers of sponge cake or in separate cups, served with various decorations. The chocolate cream is prepared by separating the egg yolks from the egg whites. Half of the sugar is used to beat the yolks until they become a creamy foam, while the other half is added to the egg whites, which are whipped well. The two mixtures are combined together. Nutella is gently warmed in the microwave, after which it is added to the egg mixture, and the chocolate is melted in a double boiler. Once melted, the gelatin is added to the hot chocolate, stirring to dissolve. The chocolate is poured over the egg mixture and left to set. The sponge cake is cut into three slices, each soaked with a syrup of water, sugar, lemon zest, and rum essence, the latter being optional. On the first layer, half of the chocolate mousse is spread, the second layer is added, then half of the strawberry cream, followed by fresh strawberry slices. The other half of the strawberry cream is added, and finally, the third layer is placed on top. The cake is refrigerated to set well. When the cake is ready, it is removed from the pan, and the edges are covered with the reserved strawberry cream. The melted chocolate is mixed with a little butter to achieve a more liquid consistency and poured over the cake, allowing it to drip down the sides. The cake is served plain or with strawberry syrup, puree, or whipped cream, offering an unforgettable culinary experience.

Ingredients

Madeira sponge (see the recipe in the preparation section) Strawberry cream: 750 g strawberries (I used 500 g) 2 tablespoons lemon juice 225 g white chocolate (I used 325 g) 1 packet of gelatin (I use
4 tablespoons of Nutella rum and vanilla essence to taste

Cake for My Husband (for Father's Day)

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