Strawberry cream cake

Name: Strawberry cream cake - Daiana L.
Ingredients: Base: 5 eggs; 200 g sugar; 200 g flour; 5 tablespoons of cold water; 1 packet of baking powder. Cream: 2 packets of vanilla pudding; 500 ml milk; 1 packet of gelatin; 400 g strawberries; sugar to taste for the cream; 300 ml Hulala whipped cream; 2 packets of cake jelly for decoration.

Dessert - Strawberry cream cake by Daiana L. - Recipia

The strawberry cream cake is especially suitable during the strawberry season when the fruits are fragrant and easy to find. It has a simple base, vanilla cream mixed with whipped cream and strawberries, and is topped with jelly and decorated with fruits. The base is baked, cut in half, and filled after the cream has cooled. It is important that the gelatin and jelly are prepared according to the instructions on the packet. Quick Info Total Time: not specified in the original recipe; includes preparation of the base, cooling of the cream, and refrigeration time. Preparation Time: not specified. Baking Time: not specified; the base is baked at medium temperature. Servings: the number is not specified and depends on the size of the tray and how the cake is cut. Difficulty: medium. Recipe Type: seasonal cake with strawberries, vanilla cream, whipped cream, and jelly. Ingredients For the base 5 eggs 200 g sugar 200 g flour 5 tablespoons cold water 1 packet baking powder For the cream 2 packets vanilla pudding 500 ml milk 1 packet gelatin 100 ml water, for dissolving the gelatin 400 g strawberries sugar, to taste, for the vanilla cream 300 ml whipped cream Hulala For decoration 2 packets jelly about 100 g strawberries reserved for decoration and for the jelly 300 ml water, for preparing the jelly powdered sugar, to taste Preparation Method 1. Preparing the base Separate the eggs. Beat the yolks together with the sugar until the mixture becomes homogeneous. Gradually add the 5 tablespoons of cold water and mix. Incorporate the flour and baking powder, then add the beaten egg whites. Mix gently to obtain a uniform batter while preserving as much of the volume of the egg whites as possible. Pour the mixture into a tray and bake the base at medium temperature. The original recipe does not specify the size of the tray or the exact baking time, so the base should be monitored according to the oven. After baking, let it cool well before cutting. 2. Preparing the vanilla cream Prepare the pudding using the two packets and 500 ml of milk, following the instructions on the package. While the pudding is still hot, add butter and sugar to taste, according to the preparation method in the original recipe. Let the cream cool. It is important to be cold before mixing with whipped cream and strawberries. 3. Preparing the strawberries and gelatin Wash and clean the strawberries. Reserve about 100 g for decoration and for the jelly. The rest is blended until a puree is obtained. Dissolve the gelatin in 100 ml of water and heat the mixture. The gelatin should not be boiled, just heated until it dissolves. For the exact amount and usage, check the instructions on the packet, as types of gelatin may have different instructions. 4. Mixing the cream Whip the cream until it thickens. Add the heated gelatin prepared in the 100 ml of water and continue to mix. Add the cooled vanilla cream and the blended strawberries to the whipped cream. Mix until the cream becomes uniform. If the pudding has formed a crust on the surface while cooling, homogenize it before combining it with the whipped cream. 5. Filling the cake Cut the cooled base into two layers. Place the first layer on a platter, spread the strawberry cream, then cover with the second layer. Refrigerate the cake so that the filling sets before decorating. The cream contains whipped cream and gelatin, so it needs refrigeration to gain consistency. 6. Preparing and spreading the jelly Prepare the two packets of jelly according to the instructions on the package. In the version used here, the jelly powder is dissolved in 300 ml of water, along with the reserved strawberries and powdered sugar to taste. The mixture is boiled for about a minute, then poured over the cold cake and spread carefully. Finally, put the cake back in the fridge. The jelly needs to cool and set before slicing. Why I make the recipe often It is a cake suitable for the season when strawberries appear and does not require a complicated base. The cream can be prepared in advance, and the cake can be kept cold until serving. The strawberries are felt in both the cream and the jelly layer without needing a separate cream for decoration. Tips and Variations Tips Follow the instructions on the packet for both gelatin and jelly. The amount of liquid and heating method may differ from one product to another. Do not boil the gelatin. In this recipe, it dissolves in water and is heated just enough to melt. Let the pudding cool before mixing it with the whipped cream. If it is too hot, it can affect the consistency of the whipped cream. The strawberries for the jelly should be kept separate from the beginning. About 100 g is sufficient for this use, according to the original recipe. The cake should be cooled both before adding the jelly and after decorating. This way, the cream remains more stable, and the top layer sets. Substitutions The whipped cream mentioned in the recipe is Hulala whipped cream, in a quantity of 300 ml. If you use another type of whipped cream, follow the product instructions for whipping and sweetening. For pudding, vanilla pudding is indicated. The recipe label also mentions strawberry pudding, but in the ingredients list and preparation method, two packets of vanilla pudding appear. To maintain the original taste and steps, vanilla pudding is used. Variations The blended strawberries can be left more or less fine, depending on the desired texture in the cream. The original recipe recommends blending them in a blender. The amount of sugar in the cream and the one used for the jelly is adjusted to taste. It is good to taste the cream after adding the strawberry puree, as the fruits may be sweeter or more tart. Serving Ideas Cut the cake after the jelly has set and serve it cold. The slices keep better if not left out at room temperature for too long, especially on hot days. Frequently Asked Questions Can I prepare the cream before the base? The base and cream can be prepared separately, but the cream must be kept cold and used after it has cooled and homogenized. The base must be completely cool before filling. Why should gelatin not be boiled? Boiling can cause gelatin to lose its gelling properties. In this recipe, it is dissolved in water and heated only until it becomes liquid, without boiling. When should the jelly be put on the cake? The jelly is put on after the filled cake has been refrigerated. If poured over a still soft or warm cake, the cream may shift, and the top layer will not set properly. Can I use all the strawberries in the cream? The recipe recommends reserving about 100 g for decoration and for the jelly. If all strawberries are blended into the cream, there will be no fruits left for the top part. How long should the cake be kept cold? The source does not specify an exact time. The cake should be kept cold after filling and again after adding the jelly, until the cream and top layer are firm enough to be sliced. Nutritional Values The values are approximate and depend on the brand of pudding, whipped cream, gelatin, and jelly, as well as the number of slices. For an approximate division into 12 servings, a slice may contain around 330–380 kcal. Approximately, one serving contains: Calories: 330–380 kcal Protein: 5–7 g Carbohydrates: 45–55 g Fat: 14–18 g Sugars: approximately 30–40 g These values include the base, vanilla cream with whipped cream and strawberries, as well as the jelly layer. They are not values calculated based on an exact nutritional label but an approximation for the entire recipe divided into 12 servings. Storage and Reheating The cake is stored in the refrigerator, covered, so that the whipped cream, cream, and jelly do not dry out and do not absorb odors from the fridge. It is recommended to be served cold. It should not be reheated. Reheating would affect the whipped cream, gelatin, and jelly. Only take out the necessary portions and keep the rest cold until the next serving.

Strawberry cream cake

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