Strawberry and whipped cream cake

Name: Strawberry and whipped cream cake - Robertina B.
Ingredients: 12 eggs 12 tablespoons of sugar + 5 tablespoons of sugar for the cream 12 tablespoons of flour 1 pinch of baking powder 1 box of liquid cream (I used Hulala) 1.5 kg strawberries (for th

Dessert - Strawberry and whipped cream cake by Robertina B. - Recipia

Strawberry and Whipped Cream Cake, a recipe for unforgettable moments! If you want to turn a special occasion into a truly memorable moment, a strawberry and whipped cream cake is the perfect choice! It is a simple yet exceptionally refined recipe that will delight the taste buds of your loved ones. This recipe was created for my husband's birthday, who turned 31, and I wanted to give him a sweet surprise, not only through taste but also through presentation. I will guide you step by step to achieve a perfect result! Preparation time: 30 minutes Baking time: 30 minutes Cooling time: 4 hours Total time: 5 hours Number of servings: 12 Ingredients For the cake base: - 12 fresh eggs - 12 tablespoons of sugar - 12 tablespoons of flour - 1 teaspoon of baking powder - 1 box of liquid whipped cream (I recommend Hulala for a rich taste) - 1 can of fruit compote (for syrup) For the strawberry cream: - 1.5 kg of strawberries (about 1 kg for cream and 500 g for decoration) - 5 tablespoons of sugar (or to taste) - 1 packet of vanilla For decoration: - 1 banana (optional, for garnish) - 1 packet of clear gelatin (to set the fruits) Preparing the cake layers 1. Separating the eggs: Start by separating the egg whites from the yolks. It is important that the egg whites are at room temperature to whip well and achieve a firm foam. 2. Whipping the egg whites: Use a mixer to beat the egg whites until stiff, gradually adding the sugar. Continue mixing until the sugar is completely dissolved and the egg whites become shiny. 3. Adding the yolks: Add the yolks one at a time, gently mixing with a spatula to retain the air in the mixture. 4. Incorporating dry ingredients: Sift the flour and baking powder over the egg mixture and mix gently, with a folding motion, to avoid losing air. 5. Baking: Prepare a baking pan with parchment paper and pour the mixture evenly. Bake in a preheated oven at 180°C for 30 minutes or until the cake is golden and passes the toothpick test. 6. Cooling and cutting: Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. When completely cool, cut it into three horizontal layers. Preparing the syrup To keep the cake moist and flavorful, it is essential to soak it. You can use the juice from a fruit compote (pears, cherries, peaches) or make a simple syrup from water and caramelized sugar. 1. If using compote: Drain the juice from the compote and save it to soak the cake layers. 2. If making caramel syrup: Melt 200 g of sugar until golden, then add 200 ml of water and let it boil for a few minutes. Preparing the strawberry cream 1. Washing the strawberries: Wash and clean the strawberries, then set aside half for decoration. 2. Mashing the strawberries: In a bowl, add the remaining strawberries, sugar, and vanilla. Mash them with a fork to get a thick paste, but with pieces of fruit. 3. Whipping the cream: In another bowl, whip the liquid cream until firm. 4. Combining: Add the strawberry paste to the whipped cream and gently mix with a spatula. Assembling the cake 1. First layer: Place the first cake layer on a platter and generously soak it with the chosen syrup. 2. Adding the cream: Spread half of the strawberry whipped cream over the first layer. 3. Second layer: Place the second cake layer, soak it, and add the remaining cream. 4. Last layer: Place the final cake layer, soaking it well. 5. Decorating: Cut the remaining strawberries in half or slices and place them on top of the cake. You can also add banana slices for an exotic touch. 6. Gelatin: Prepare the gelatin according to the package instructions and pour it over the fruits to set them in place. 7. Final cooling: Leave the cake in the refrigerator for at least 4 hours (ideally overnight) to set and combine the flavors. Serving suggestions For an extra burst of flavor, serve the cake with a caramel sauce or melted chocolate. You can also add a scoop of vanilla ice cream on the side for a pleasant contrast with each slice. Frequently asked questions - Can I use other fruits?: Of course! You can experiment with raspberries, blueberries, or even peaches. Choose the fruits you like the most to customize the cake. - How can I make the cake less sweet?: You can reduce the amount of sugar in the cream and syrup. Also, choose slightly tart strawberries for a pleasant contrast. - What can I use instead of gelatin?: If you prefer a vegetarian option, you can use agar-agar instead of gelatin. Nutritional benefits Strawberries are rich in vitamin C, fiber, and antioxidants, making them excellent for skin health and the immune system. Additionally, whipped cream adds a note of creaminess and delight, but should be consumed in moderation. Conclusion This strawberry and whipped cream cake is not only an excellent choice for celebrating special moments, but also a wonderful way to enjoy the flavors of summer. With a little patience and love, you will create a dessert that will leave an unforgettable impression. So, put a smile on your face, gather your ingredients, and let’s enjoy this delicious cake together!

Strawberry and whipped cream cake

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