Urdă and strawberry picnic cake

Name: Urdă and strawberry picnic cake
Ingredients: 300 g strawberries; 2 tablespoons semolina; 120 g softened butter; 150 g sugar; 3 eggs; 500 g urdă; 250 g flour; 1 packet baking powder; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 200 ml sour cream; 200 ml yogurt

Dessert - Urdă and strawberry picnic cake by Paulina A. - Recipia

The urdă and strawberry picnic cake is made with cubes of fruit coated in semolina and folded into a soft batter rich in dairy. The urdă and sour cream keep the middle moist, while the top browns lightly after 45–50 minutes at 180 °C; once cooled, it cuts into pieces without falling apart, whether you use a square or rectangular pan. I cut it into small squares, not thin slices. Preparation: 25 minutes. Cooking: 50 minutes. Resting: 60 minutes. Total time: 135 minutes. Servings: 12. Approximately 340 kcal and 9 g protein per serving.

Ingredients

300 g strawberries
2 tablespoons semolina
120 g softened butter
150 g sugar
3 eggs
500 g urdă
250 g flour
1 packet baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
200 ml sour cream
200 ml yogurt

Preparation

1. Wash and hull the strawberries, leave them to drain in a sieve, then dice them. 2. Beat the softened butter with the sugar until creamy. Add the 3 eggs one at a time, beating well after each, then fold in the crumbled urdă until the mixture is smooth. 3. Mix the flour with the baking powder and salt. Add 125 g of the dry mixture to the urdă mixture and mix gently. 4. Add the vanilla extract, sour cream and 100 ml of yogurt, then mix until smooth. Fold in the remaining 125 g of dry mixture and the remaining 100 ml of yogurt, mixing gently just until the flour is no longer visible. 5. Toss the strawberries in the semolina, add them to the mixture and stir gently. Pour the batter into a 24 × 24 cm or 20 × 30 cm pan lined with baking paper. 6. Bake at 180 °C for 45–50 minutes, until the cake is lightly browned and a toothpick comes out clean. 7. Remove the pan from the oven and leave the cake to cool in it for about 60 minutes, then cut and serve.

Notes

It goes well with black tea, served plain, without a sauce. Choose fresh urdă with a clean smell and no sour taste; if whey has collected in the package, drain it before using. Very ripe strawberries release more juice, so leave them to drain well after washing. I don’t rush the mixing after adding the flour: I stop when there are no dry streaks left, without trying to smooth the batter completely. In the 24 × 24 cm pan, the cake comes out taller than in the 20 × 30 cm one and may need the full baking time. I let it finish cooling in the pan; warm, it breaks more easily when cut. Covered, it keeps in the fridge for up to 3 days. Contains gluten, dairy and eggs.