Strawberry cake

Name: Strawberry cake - Hortensia N.
Ingredients: I used for the base: 240 g flour; 240 g sugar; 8 eggs; 2 packets of baking powder; vanilla essence. For the cream: 1 kg strawberries; 3 tablespoons of sugar; the zest of one lemon; the juice of half a lemon; 300 ml sweet cream for whipped cream; 3 large tablespoons of yogurt; 6 sheets of gelatin; 20 g chocolate; 20 g liquid cream.

Dessert - Strawberry cake by Hortensia N. - Recipia

During the weekend, I took advantage of the fresh strawberries from the market and made a cake with a fluffy base, strawberry cream, and whipped cream. It is a refreshing dessert with a pronounced fruit flavor, and the base is quite simple to prepare. The cream is not very sweet in its original form, so if you prefer sweeter desserts, you can increase the amount of sugar in the strawberry mixture. Quick Info Total time: about a day, including cooling and storing the cake in the fridge until the next day Preparation time: not specified exactly; the cream and assembly are done after the base has cooled Baking time: about 20-25 minutes Servings: number not specified; the cake is cut in the pan, into pieces Difficulty: easy to medium Recipe type: homemade strawberry cake, suitable for the weekend Ingredients For the base 240 g flour 240 g sugar 8 eggs 2 packets of baking powder vanilla essence For the strawberry cream 1 kg strawberries 3 tablespoons sugar zest of 1 lemon juice of ½ lemon 6 sheets of gelatin For the whipped cream and cream 300 ml sweet cream for whipping 3 large tablespoons of yogurt For decoration 20 g chocolate 20 g liquid cream a few pieces of fresh strawberries about 2 tablespoons of whipped cream, reserved for decoration Preparation method 1. Preparing the base Put the eggs and sugar in the bowl of the mixer and mix well for about 10 minutes. The mixture should be well foamed and gain volume. Add the vanilla essence, then incorporate the flour mixed with baking powder. Mix until the ingredients are homogenized, without insisting unnecessarily after there are no traces of flour. Pour the mixture into the prepared pan and bake the base for about 20-25 minutes. The time may vary, so check the base with a toothpick. If it comes out clean, the base is baked. Let the base cool completely before assembling the cake. It is important that both the base and the strawberry sauce are cold before adding the cream. 2. Preparing the strawberry sauce Wash and clean the strawberries, then cut them into quarters. Put them in a small pot along with the sugar, lemon zest, and lemon juice. Let the mixture simmer until the strawberries soften and release their juice. There is no need to boil them aggressively; it is enough to cook them gently until they can be turned into a sauce. Blend the strawberries with a blender. Separately, soak the gelatin sheets in cold water according to the instructions on the package. After they have hydrated, add the gelatin to the strawberry sauce and mix until incorporated. Set the sauce aside to cool. Do not use it while it is hot, as it will affect the whipped cream when you combine the ingredients. 3. Preparing the cream Whip the sweet cream well until you get whipped cream. Reserve about two tablespoons for decoration, then add the yogurt to the remaining whipped cream and mix a little more. When the strawberry sauce has cooled completely, incorporate it into the whipped cream and yogurt mixture. Mix until the cream has a uniform color and all ingredients are well combined. 4. Assembling the cake Over the cooled base, first spread a small amount of the strawberry sauce. Use a silicone spatula to distribute it in a thin layer. The remaining strawberry sauce is mixed into the whipped cream and yogurt. Pour the obtained cream over the base and gently level the surface. Put the cake in the fridge for about an hour and a half, until it starts to set. After this interval, remove the pan and cut the cake directly into pieces, without removing it from the pan. On each piece, place a little whipped cream reserved for decoration and a piece of fresh strawberry. 5. Decorating with chocolate Prepare the chocolate sauce using the 20 g of chocolate and 20 g of liquid cream. Pour the sauce over the cake after decorating with whipped cream and strawberries. After you finish decorating, leave the cake in the fridge until the next day. During this time, the cream will cool and set better, and the pieces will be easier to serve. Why I make this recipe often It is a cake suitable for days when you have fresh strawberries and want to use them in a homemade dessert. The base is simple, and most of the flavor comes from the fruit sauce and the cream with whipped cream and yogurt. I especially make it when I have time to let it sit in the fridge until the next day. It is not a dessert that needs to be served immediately, and this helps the cream achieve a better consistency. Additionally, the cake is cut directly in the pan and can be decorated piece by piece. Tips and variations Tips Let the base cool very well before adding the strawberry sauce. If the base is warm, the sauce and cream can change consistency. The strawberry sauce must also be cold before being mixed with the whipped cream and yogurt. This is one of the important steps to prevent the mixture from becoming unnecessarily soft. Check the base with a toothpick after about 20 minutes. If it still has wet batter on the toothpick, leave it in the oven longer and check again. The amount of sugar in the cream is moderate. If you like sweeter cakes, you can add more sugar to the strawberry sauce before boiling. Use the gelatin according to the instructions on the package. The recipe calls for six sheets, which should be soaked in cold water beforehand. Substitutions The original recipe does not specify substitutions for the main ingredients. For the closest results, keep the combination of strawberries, whipped cream, yogurt, and gelatin. If using a different type of gelatin, follow the amount and hydration method indicated on the product packaging, without altering the other ingredients. Variations The simplest variation is to adjust the sweetness. You can add more sugar to the strawberry sauce if you feel that three tablespoons are not enough. For decoration, keep a few pieces of strawberries and a little whipped cream before mixing the entire amount of whipped cream with the yogurt and fruit sauce. These are used in the basic recipe for decorating the portions. The variation with chocolate sauce is already included in the recipe and is made at the end, after the cake has started to set in the fridge. Serving ideas Serve the cake cold, directly from the fridge. Since it is cut in the pan, you can take the pieces with a spatula and place them on individual plates. The decoration with whipped cream, strawberries, and chocolate sauce is sufficient for this cake. There is no need for a complicated decoration, especially since the cream layer is the main part of the dessert. Frequently asked questions Can I use more sugar in the cream? Yes. The recipe has three tablespoons of sugar for one kilogram of strawberries, and the result is not very sweet. If you prefer sweeter desserts, increase the amount of sugar added to the strawberries before boiling. How long should the cake stay in the fridge? After assembly, the cake is left for about an hour and a half until it starts to set. Then it is decorated and put back in the fridge until the next day. Is it mandatory to keep the cake until the next day? In the original recipe, the cake is left in the fridge until the next day. This time helps the cream set better and makes portioning easier. When is the gelatin added? The gelatin is soaked beforehand in cold water, according to the instructions on the package, then added to the blended strawberry sauce. The sauce should be allowed to cool before being mixed with the whipped cream. Why is strawberry sauce also put on the base? A small amount of sauce is spread directly over the base before adding the cream. The rest of the sauce is combined with the whipped cream and yogurt to form the cream on top. Nutritional values The values below are estimates and cannot be considered exact, as the number of servings and the size of the pan are not specified. The estimate is for one piece if the cake is divided into approximately 16 servings. Calories: approximately 250-290 kcal Protein: approximately 6-7 g Carbohydrates: approximately 35-40 g Fats: approximately 9-12 g The amount may vary depending on how much chocolate sauce and whipped cream ends up on each piece. Sugar and flour contribute the most to carbohydrate intake, while eggs, whipped cream, and yogurt provide the majority of proteins and fats. Storage and reheating Store the cake in the fridge, covered, until serving. Since it contains whipped cream, yogurt, strawberries, and gelatin, it is not suitable for storage at room temperature for long periods. The cake is not reheated. It is served cold, directly from the fridge. It is best consumed while the cream is well set and the fruits used for decoration are fresh.

Strawberry cake

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