Black Forest Cake with Strawberries
The Strawberry Black Forest Cake is the spring version of the classic Black Forest Cake. The cocoa sponge is prepared in the genoise style, without separating the eggs, and the cream is a light whipped cream flavored with vanilla. The strawberries are arranged in lines so that each slice has visible fruit. This recipe was created to celebrate the 400th recipe and is inspired by a cake seen on the cover of Maxi Cuisine magazine. Quick Info Total time: not specified exactly; the cake must be cooled for at least 30 minutes before decorating and then kept in the fridge for a few hours. Preparation time: not specified in the original recipe. Baking time: approximately 36 minutes in total, about 12 minutes for each of the three layers. Baking temperature: 180 degrees Celsius. Servings: not specified; it is cut into slices, depending on the desired size. Difficulty: medium. Recipe type: celebration cake with cocoa sponge, whipped cream, and strawberries. Ingredients For the genoise sponge 6 eggs 200 g sugar 100 g flour 50 g dark cocoa 150 g butter, melted and cooled 1 packet baking powder For the cream 700 ml whipped cream or cream for whipping 1 packet whipped cream stabilizer Powdered sugar, to taste Stevia powdered sugar, if you prefer to use the original recipe version Vanilla For filling and decoration 500 g strawberries Vanilla sugar syrup, for soaking Powdered sugar, for decoration Candied orange peel Mint leaves A little chocolate, for grating on top Sugar syrup or special glazing syrup, for decorating strawberries Preparation method 1. Prepare the sponge mixture Place the eggs in a bowl along with the 200 g of sugar and mix at high speed for 5-8 minutes. The mixture should double in volume and become light in color and airy. For this sponge, the eggs are not separated. This is the preparation style used for a genoise sponge, commonly found as a base for cakes. 2. Add the dry ingredients Mix the flour with the cocoa powder and baking powder. Gradually incorporate the mixture into the egg mixture in several stages, using a spatula. Gently fold from the bottom up to retain as much air as possible from the mixing. If you mix too vigorously, the sponge may lose volume. 3. Incorporate the butter Melt the butter and let it cool. Then gradually add it to the mixture in several stages, gently mixing with the spatula. It is important that the butter is not hot when added to the whipped eggs. 4. Bake the sponge layers Bake the sponge in three separate layers. Each layer bakes for about 12 minutes at 180 degrees Celsius. After baking, let the layers cool. This method provides the cake with three distinct layers and makes it easier to assemble with the strawberries arranged neatly. 5. Prepare the whipped cream Whip the cream together with the stabilizer and powdered sugar, added to taste. Finally, flavor with vanilla. In the original recipe, a lighter cream was used for a light whipped cream. This will not be as firm as whipped cream made from liquid cream with 30% fat or more. You can choose the desired concentration based on the texture you prefer. 6. Prepare the syrup For soaking, a simple syrup made from water, sugar, and vanilla is used. It should not be too sweet, as the whipped cream already contains sugar. The syrup should be cold when used on the sponge layers. 7. Prepare the strawberries Wash and clean the strawberries, then cut them into large pieces. For decoration, keep a few whole strawberries or cut into the desired shape. 8. Assemble the first layer Place the first sponge layer on the serving platter and lightly soak it. Do not use too much syrup, so the sponge remains firm enough for assembly. Arrange the pieces of strawberries in neat lines starting from the center. Try to align each line of strawberries with the center of a slice of cake. Between the lines of strawberries, add whipped cream using a pastry bag. The whipped cream fills the spaces between the fruits and helps hold them in place. 9. Add the second layer Place the second sponge layer over the first and soak it very lightly. Repeat the arrangement of strawberries and whipped cream, keeping the same lines as in the first layer. This alignment matters when cutting: the fruits will appear in each slice without being scattered randomly. 10. Finish assembling Place the last sponge layer on top and lightly soak it. Refrigerate the cake for about 30 minutes before decorating. 11. Decorate the cake After chilling, dust the surface with powdered sugar and grate some chocolate on top. In the center, place the strawberries reserved for decoration, candied orange peel, and mint leaves. For a glossy appearance, brush the decorative strawberries with a little sugar syrup or special glazing syrup. Keep the cake in the fridge for a few hours before serving. Why I make this recipe often The cake has a neat presentation without requiring complicated decoration. The cocoa sponge is airy, the whipped cream keeps it light, and the strawberries add freshness and a pleasant texture. The arrangement of the fruits in lines is especially useful when the cake is cut, as each slice can have the same proportion of sponge, cream, and strawberries. Tips The eggs must be whipped sufficiently, as they provide volume to the genoise sponge. The 5-8 minutes of mixing at high speed are important. Incorporate the flour, cocoa, and butter with a spatula, not with a mixer, to avoid losing air from the mixture. The melted butter should be allowed to cool before being added. Soak the layers lightly. The whipped cream and strawberries already provide moisture, and too much syrup can make the cake difficult to cut. If using a less fatty whipped cream, the cake should be handled carefully and kept refrigerated at all times, as the cream will be less firm. Substitutions For whipped cream, you can use liquid cream for whipping, with about 30% fat, instead of the lighter version used in the original recipe. The result will be firmer. Stevia powdered sugar can be replaced with regular powdered sugar, added to taste. For soaking, you can use the simple sugar syrup with vanilla mentioned in the recipe. A very sweet syrup is not recommended, as the cake already contains sugar in the sponge and whipped cream. Variations The recipe is presented with strawberries, but the cake base remains the same if you use another fruit suitable for whipped cream. However, to maintain the taste and appearance of the original recipe, strawberries remain the primary choice. The decoration can be simplified to powdered sugar, grated chocolate, and a few strawberries. Candied orange peel and mint are used for decoration, not for the structure of the cake. Serving ideas The cake is served cold, after being kept in the fridge for a few hours. Cut the slices so that the lines of strawberries remain visible in the cross-section. For a cleaner appearance, use a sharp knife and wipe the blade between cuts. Frequently asked questions Can I bake the sponge in one piece? The original recipe is designed for three layers baked separately, each for about 12 minutes. To achieve the recipe's intended result, keep this method. Baking in a single pan would change the time and cutting method, and these details are not specified here. Why is the flour incorporated with a spatula? The whipped eggs with sugar contain the air that helps the sponge rise. Gently mixing with a spatula reduces the risk of the mixture deflating. How much should the layers be soaked? The layers are soaked lightly. The first layer receives syrup before the strawberries are placed, the second is soaked very lightly, and the final layer is moistened slightly. The syrup should not be very sweet. Can I use a fattier whipped cream? Yes. The original recipe used a lighter whipped cream, but liquid cream with about 30% fat will produce a firmer and more stable cream. How long should the cake be kept cold? After assembly, the cake chills for about 30 minutes before decorating, then it is kept cold for a few hours before serving. It should not be reheated. Nutritional values The values are estimated, as the amount of sugar added to the whipped cream is not precisely established, and the fat content of the cream may vary. For a slice, if the cake is divided into 12 portions, the estimate is approximately 300-400 kcal, 35-45 g carbohydrates, 16-22 g fat, and 5-7 g protein. The strawberries contribute few calories, but the sponge contains butter, sugar, and cocoa, and the whipped cream can significantly alter the final value depending on the fat percentage used. Storage and reheating Keep the cake covered in the fridge and serve it cold. The strawberries and whipped cream are not suitable for long-term storage at room temperature. The cake should not be reheated. For taste and texture, it is best consumed a few hours after assembly, while the fruits are fresh and the sponge has not become excessively soggy.
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