Cake with whipped cream and strawberries

Name: Cake with whipped cream and strawberries
Ingredients: 6 eggs; 6 tablespoons of sugar; 6 tablespoons of flour; 3 tablespoons of cocoa; 3 tablespoons of oil; 1 teaspoon of baking powder; rum essence; Cream (inspired by Gabi); 175 g of butter; 100 g of sugar; 175 ml of liquid cream (vegetable); vanilla essence

Dessert - Cake with whipped cream and strawberries by Laura G. - Recipia

Strawberry and Whipped Cream Cake: a sweet and refreshing delight Preparation time: 30 minutes Baking time: 30 minutes Total time: 1 hour Number of servings: 10 Want to impress your family or friends with a dessert that is not only delicious but also visually appealing? The Strawberry and Whipped Cream Cake is the perfect choice! This cake is an ideal balance between fluffy sponge and airy cream, while fresh strawberries add a touch of freshness and an attractive appearance. The history of the Strawberry and Whipped Cream Cake is tied to summer traditions when seasonal fruits are abundant. This simple and quick recipe brings joy to family tables and is perfect for any occasion. Ingredients For the sponge: - 6 eggs - 6 tablespoons sugar - 6 tablespoons flour - 3 tablespoons cocoa - 3 tablespoons oil - 1 teaspoon baking powder - Rum essence (optional) For the cream: - 175 g butter (at room temperature) - 100 g sugar - 175 ml liquid cream (vegetable) - Vanilla essence For the syrup: - 100 ml water - 100 g sugar - Rum essence (optional) For decoration: - Fresh strawberries Useful - Baking tray: 20/30 cm - Baking paper - Mixer Step by step Preparing the sponge 1. Separating the eggs: Start by separating the egg whites from the yolks. It is important to use fresh eggs to achieve a fluffy sponge. 2. Beating the egg whites: Place the egg whites in a large bowl and add a pinch of salt. Beat them at high speed until they form stiff peaks, similar to meringue. Gradually add the sugar and continue beating until you achieve a glossy and firm mixture. 3. Preparing the yolks: In another bowl, mix the yolks with the oil and rum essence. Make sure the mixture is uniform. 4. Combining the ingredients: Meanwhile, add the yolk mixture to the egg whites. Use a spatula to gently combine the ingredients with upward motions to avoid losing air in the mixture. 5. Adding the dry ingredients: Sift the flour, cocoa, and baking powder together over the wet mixture. Gently fold until no flour is visible. 6. Baking the sponges: Divide the mixture evenly into the two prepared baking trays lined with baking paper. Bake at 180°C (medium heat) for about 15 minutes or until the sponges are firm to the touch. Test with a toothpick; if it comes out clean, they are done. 7. Cooling: Remove the sponges from the oven and place them on a rack to cool completely. It is important not to stack them to prevent moisture buildup. Preparing the cream 1. Preparing the butter: In a bowl, beat the soft butter (at room temperature) with the sugar and vanilla essence until it becomes a fluffy and airy cream. This step is essential for achieving a smooth cream. 2. Preparing the whipped cream: In another bowl, whip the liquid cream until it becomes firm. Be careful not to overbeat it, or it may turn into butter. 3. Combining the two: Gently fold the whipped cream into the butter cream a little at a time, mixing delicately to retain air in the mixture. Assembling the cake 1. Preparing the syrup: In a small saucepan, bring the water and sugar to a boil. Let it simmer for a few minutes until the sugar is completely dissolved. Add the rum essence if desired. 2. Soaking the sponges: Once the sponges have cooled, use a brush or spoon to evenly soak them with the prepared syrup. 3. Assembling the cake: Place one sponge on a platter, spread some cream over it, then cover with the second sponge. 4. Final cooling: Place the cake in the refrigerator for about 1 hour to allow the cream to set and the flavors to meld. Decorating 1. Final touches: Once the cake has cooled, decorate with additional whipped cream and place fresh strawberries on top. They not only add an attractive appearance but also provide a sweet-tart flavor. Serving and suggestions The Strawberry and Whipped Cream Cake is served cold, perfect for warm summer days. Enhance its flavor with a chocolate sauce or a berry sauce. It pairs deliciously with fresh lemonade or iced fruit tea. Practical tips - Ensure the butter is at room temperature for easy mixing. - You can use other seasonal fruits, such as peaches or raspberries, to change the flavor. - If you want to reduce calories, you can replace some of the butter with Greek yogurt. - Store the cake in an airtight container in the refrigerator, where it can last up to 3 days. Nutritional information This cake contains approximately 250 calories per serving, providing a combination of carbohydrates, fats, and proteins through its ingredients. Strawberries add essential vitamins and antioxidants, making this delicious dessert a healthy addition. Frequently asked questions 1. Can I use another type of flour? Yes, you can experiment with whole wheat or gluten-free flour, but the result will be different. 2. How long can I keep the cake? Store it in the refrigerator, covered, and consume it within 3 days. 3. Can I freeze the cake? It is recommended to freeze only the sponges, without cream or decoration, to maintain optimal texture. This Strawberry and Whipped Cream Cake is not only a treat but also a wonderful way to bring a touch of sunshine to your days. Try it and you won't regret it!

Cake with whipped cream and strawberries

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