Strawberry cake

Name: Strawberry cake - Nora I.
Ingredients: 6 eggs; 150 g sugar; 150 g butter; 280 g natural yogurt; 200 ml drinking natural yogurt; 6 tablespoons sugar; 400 g flour; 1 packet baking powder; 1 pinch of salt; 1 tablespoon water; zest and juice of one lemon; 200 g strawberries + 1 tablespoon powdered sugar; powdered sugar for decoration.

Dessert - Strawberry cake by Nora I. - Recipia

Strawberries are added both in the batter and on top, so this cake has fruit distributed all over the surface. Before starting the preparation, the strawberries should be chopped and covered with powdered sugar. The batter is made by mixing eggs with sugar, then adding melted butter, yogurt, flour, and lemon flavors. It is not a complicated batter, but it is important that the flour is incorporated gradually, alternating with the yogurt. Quick info Preparation time: not specified in the original recipe Baking time: not specified; the cake is kept in the oven until it passes the toothpick test Total time: variable, depending on preparation and baking time Servings: not specified; the quantity is suitable for a cake pan Difficulty: easy Recipe type: strawberry and lemon cake, suitable for dessert or snack Ingredients 6 eggs 150 g sugar 150 g butter 280 g natural yogurt 200 ml drinking natural yogurt 6 tablespoons sugar 400 g flour 1 packet baking powder 1 pinch of salt 1 tablespoon cold water Grated zest and juice of 1 lemon 200 g strawberries 1 tablespoon powdered sugar, for strawberries Powdered sugar for decoration Note: the original list contains both 150 g sugar and 6 tablespoons of sugar. The sugar used for mixing the eggs is mentioned in the recipe steps, but it is not clearly specified where the 6 tablespoons are used. I keep them in the ingredient list exactly as per the source recipe, without assigning a usage that is not clearly stated. Preparation method 1. Prepare the strawberries Wash the strawberries, remove the stems, and cut them into small pieces. Place them in a bowl and cover them with 1 tablespoon of powdered sugar. It is good to do this step before preparing the batter so that the fruit is ready when it needs to be incorporated. 2. Mix the eggs Put the eggs in a large bowl, add the pinch of salt and the sugar mentioned for this stage. Mix them for a few moments, then add the tablespoon of cold water. Continue mixing until the mixture doubles in volume. This step helps achieve a lighter batter. There is no need to mix the egg whites and yolks separately. 3. Add the butter Melt the butter and let it cool slightly. Do not add it immediately if it is very hot. Gradually pour it over the egg mixture and mix until incorporated. 4. Add the yogurt and flour Add part of the natural yogurt and mix. Separately, sift the flour together with the baking powder. Incorporate the flour and yogurt alternately, in several batches: a little flour, then yogurt, again flour and yogurt. Mix after each addition only as much as necessary for homogenization. This way, the batter forms gradually and does not become difficult to mix. Use both natural yogurt and drinking yogurt according to the quantities in the ingredient list. The final texture should be homogeneous, without pockets of flour. 5. Add the lemon Put the grated zest and juice of the lemon into the batter. Mix gently until evenly distributed. Grate only the yellow part of the lemon. The white part can have a bitter taste, so there is no need to insist on it. 6. Incorporate some strawberries Add half of the prepared strawberries into the batter. Mix gently, with the softest movements, so that the fruit pieces remain whole and do not get crushed too much. Keep the rest of the strawberries for the surface of the cake. 7. Prepare the pan and bake the cake Put parchment paper in a cake pan and pour in the batter. Level it gently, then distribute the remaining strawberries on top. Put the pan in the oven and let the cake bake until done. Since the exact temperature and baking time are not specified in the original recipe, check it with a toothpick. If the toothpick comes out clean or with very few crumbs, the cake is ready. If it has wet batter on it, it needs more time in the oven. 8. Cool and decorate Let the cake cool before dusting it with sugar. After cooling, sprinkle powdered sugar on top and cut it into slices. Why I make the recipe often It is a simple cake, with ordinary ingredients and an easy-to-follow preparation method. The strawberries bring a fresh taste, and the lemon balances the sweetness and pairs well with the fruit. I also like that some strawberries bake inside, while the rest remain visible on the surface. The recipe is especially useful when you have strawberries that need to be used quickly. The cake can be sliced after cooling and is easy to keep for the next day. Tips The strawberries should be cut into small pieces, as very large pieces can weigh down the batter and may sink to the bottom of the cake. Do not add the butter immediately after melting while it is very hot. Let it cool a bit before adding it over the eggs. The flour is sifted together with the baking powder and added alternately with the yogurt. Mix enough for homogenization, without unnecessarily insisting after there are no traces of flour. The toothpick test is the safest indicator, as baking time can vary depending on the oven and the pan used. Let the cake cool before decorating and slicing. If cut while still hot, the crumb may appear wetter and the slices may break apart. Substitutions The recipe uses two types of yogurt: natural yogurt and drinking natural yogurt. These appear separately in the ingredient list and it is advisable to keep them in the mentioned quantities. If an adaptation is needed, the texture of the batter may differ, as drinking yogurt is more fluid than regular yogurt. No substitutions for butter, flour, eggs, or strawberries are specified in the original recipe, so changing them may alter the texture and taste of the cake. Variations Other soft fruits can also be used for this recipe, but the original variant is with strawberries. If you change the fruits, it is good to cut them into small pieces, just like the strawberries in the recipe. The zest and juice of the lemon can be kept even when using other fruits, as they bring acidity and freshness to the batter. However, do not add more juice than specified, as it may alter the texture of the mixture. Serving ideas The cake is served after it has cooled and been dusted with sugar. It can be cut into simple slices, without additional toppings. It is suitable for breakfast, as a snack, or as a dessert with coffee and tea. Frequently asked questions Why are strawberries covered with powdered sugar? The strawberries are covered with powdered sugar before being added to the batter, according to the recipe. Half is incorporated into the mixture, while the rest is placed on top of the cake. When are the 6 tablespoons of sugar added? In the source text, the 6 tablespoons of sugar appear in the ingredient list, but it is not clearly specified when they are used. The initial step mentions mixing the eggs with sugar, without distinguishing between the two quantities. To avoid altering the recipe, the amount is kept in the ingredient list, while its separate usage remains unspecified. How do I know if the strawberry cake is baked? Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is baked. If it has wet batter on it, it needs more time in the oven. Can I cut the cake immediately after taking it out of the oven? It is recommended to let it cool before slicing. The crumb stabilizes as it cools, and the slices will cut more cleanly. Why should flour be added alternately with yogurt? Adding gradually makes the batter easier to homogenize. The flour is added sifted and mixed with baking powder, alternating with yogurt, just as indicated in the recipe. Nutritional values The values are estimates and can vary depending on the brand of yogurt and butter, the actual amount of sugar used, and the number of slices. Since the recipe does not specify the number of servings and includes two quantities of sugar without a clear separate usage for the 6 tablespoons, the calculation cannot be exact. If the cake is cut into 10 slices and the main ingredients are taken into account, one slice may have approximately: Calories: 350–430 kcal Proteins: 7–9 g Fats: 17–21 g Carbohydrates: 42–55 g Sugars: 20–30 g Fiber: approximately 1–2 g The values may be higher if the 6 tablespoons of sugar from the ingredient list are also used, in addition to the 150 g of sugar. Storage and reheating Keep the cake covered at room temperature if it will be consumed shortly. For longer storage, you can keep it in the refrigerator, in a closed container, to protect the crumb with yogurt and strawberries. Before serving, let the slices reach room temperature. Reheating is not necessary and may soften the strawberry pieces too much. If you prefer the cake slightly warm, heat a slice very briefly, without letting it dry out.

Strawberry cake

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