Strawberry cake with whipped cream

Name: Strawberry cake with whipped cream
Ingredients: 8 eggs; 8 tablespoons of sugar; 8 tablespoons of flour; 150 g of margarine; 200 g of strawberries; whipped cream = sour cream for whipping; 200 ml with 200 ml strawberry sauce.

Dessert - Strawberry cake with whipped cream by Zamfira G. - Recipia

The strawberry and whipped cream cake was made with what I had on hand during a June 1st spent at my sister's place. The strawberries were picked from the garden, and the base was prepared quickly, without a complicated recipe. The 25 x 40 cm baking tray was large enough for the amount of batter, so the cake turned out a bit flat, but it was easy to portion and topped with whipped cream and strawberry sauce. Quick Info Total Time: not specified; includes preparing the base, baking, cooling, and decorating Preparation Time: not specified Baking Time: 10 minutes before adding the strawberries, then until the base passes the toothpick test Servings: depends on how the cake is portioned Difficulty: easy Recipe Type: homemade cake with a simple base, strawberries, whipped cream, and strawberry sauce Ingredients For the base 8 eggs 8 tablespoons of sugar 8 tablespoons of flour A pinch of salt 150 g Ramacca margarine 200 g strawberries, to be added on top of the base Sugar, for coating the strawberries For the whipped cream 200 ml La Dorna whipping cream 200 ml Hulala whipped cream No additional sugar is needed since Hulala whipped cream is already sweet. For the strawberry sauce Very soft and ripe strawberries Sugar, to taste The amount of strawberries for the sauce is not specified in the original recipe. Use strawberries separate from those in the base, preferably very ripe and soft ones. Preparation Method 1. Preparing the base Separate the egg whites from the yolks. Place the egg whites in a clean bowl and beat them until stiff, along with a pinch of salt. In another bowl, rub the yolks with the sugar until the sugar dissolves and the mixture becomes more homogeneous. Melt the margarine and let it cool for about 10 minutes. It doesn’t need to be completely cool, but it should not be hot when added to the mixture. Pour the melted margarine in a thin stream over the yolks mixed with sugar. Stir as you add it to incorporate it gradually. Sift the flour and add it to the mixture. Finally, gently fold in the beaten egg whites. Mix slowly from the bottom up to retain as much air as possible in the egg whites. Do not mix vigorously or insist more than necessary. 2. Baking the base Line a baking tray of approximately 25 x 40 cm with baking paper. Pour the batter into the tray and spread it as evenly as possible. Place the tray in the oven and bake the base for 10 minutes. After this time, remove the tray and place the sugared strawberries on top. Return the cake to the oven and leave it until it is fully baked. The original recipe does not specify the oven temperature or the duration of the second baking stage, so check with a toothpick. When it comes out clean from the base, the cake can be removed. Since the tray is quite large compared to the amount of batter and the size of the eggs used, the base will be lower. This is normal for this version. 3. Cooling and portioning Let the cake cool in the tray or on a suitable surface, then portion it. It’s easier to get clean pieces once the base has completely cooled. 4. Preparing the whipped cream Whip the whipping cream well. Then add the Hulala whipped cream and mix until the mixture thickens and is ready for decoration. Do not add sugar, as Hulala whipped cream is sweet. If you use exactly the combination from the recipe, the sweetness is provided by this ingredient and the sugar in the base. 5. Preparing the strawberry sauce Choose very soft and ripe strawberries. Mash them, then add sugar to taste. Place the mixture on the heat and let it come to a boil a few times. No exact boiling time is specified; it is enough to heat it and let it boil briefly. Remove the sauce from the heat and let it cool before using. 6. Decorating the cake On each piece of cake, place whipped cream, then add strawberry sauce. The sauce can be poured over the whipped cream just before serving to keep the decoration as clean as possible. Why I make this recipe often It’s a suitable cake when you have fresh strawberries and want a simple dessert without many steps. The base is made from common ingredients, and the whipped cream and sauce quickly transform a simple cake into one suitable for individual servings. The recipe is also useful for situations where you don’t need a very tall base. In a large tray, the cake comes out flat and is easy to portion, especially when each piece is decorated separately. Tips The egg whites should be incorporated at the end and mixed gently from the bottom up. This step helps keep the base as airy as possible. Let the melted margarine cool for about 10 minutes before adding it to the yolks. The strawberries placed on the base should be coated in sugar before being added. The amount of sugar is not mentioned, so use enough to lightly cover them. Do not remove the base just after the first 10 minutes. It is first partially baked, then the strawberries are added, and the cake goes back in the oven until it passes the toothpick test. For a neater appearance, portion the base after it has cooled, then decorate each piece. Substitutions Ramacca margarine can be replaced with another type of margarine if necessary, but the original recipe uses 150 g of Ramacca margarine. For the whipped cream, use 200 ml of La Dorna whipping cream and 200 ml of Hulala whipped cream. If the products are changed, the sweetness may vary, especially if the whipped cream used is not sweetened. Variations The cake can be made with more or fewer strawberries, depending on what you have available. The basic recipe calls for 200 g for the fruit base, and the sauce is prepared separately from very soft strawberries, in an unspecified amount. The sauce can be left simpler or sweeter, depending on the taste of the strawberries. For very ripe fruit, the amount of sugar can be reduced, but the recipe indicates using sugar to taste. Serving Ideas The cake is served sliced, with whipped cream and strawberry sauce on top. Individual decoration is practical when you want to keep the base simple until serving. You can pour the sauce over the whipped cream just before bringing the cake to the table. This way, the sauce remains visible and does not color the whipped cream in advance. Frequently Asked Questions How long does the cake bake? The first 10 minutes are clearly specified in the recipe. After that, the tray is removed, and the sugared strawberries are added, then the cake continues to bake until it passes the toothpick test. The total duration is not mentioned. At what temperature is it baked? The oven temperature is not specified in the original recipe. The indicated steps are followed: bake for 10 minutes, add the strawberries, then continue baking until the base is baked. Why did the base turn out flat? The tray used was approximately 25 x 40 cm and was considered too large for the amount of batter and the eggs used. For this reason, the base did not turn out very tall. Is sugar added to the whipped cream? No. The mixture contains 200 ml of whipping cream and 200 ml of Hulala whipped cream, and Hulala whipped cream is already sweet. No sugar is added in the original recipe. Can I use frozen strawberries? The original recipe uses fresh strawberries picked from the garden and very soft strawberries for the sauce. No instructions are given for using frozen ones, so the texture and amount of liquid may differ. Nutritional Values The values below are approximate and cannot be exact since the amount of strawberries used for the sauce, the amount of sugar for the sauce, and the number of servings are not specified. The estimate assumes the cake is divided into 8 pieces and includes approximately the mentioned amounts for the base and whipped cream. For one piece out of 8, the cake may have approximately: Calories: 450–550 kcal Protein: 7–9 g Carbohydrates: 45–60 g Fat: 25–35 g The sugar in the sauce and the exact type of whipping cream can change the values. Hulala whipped cream and margarine mainly contribute to the fat and calorie intake, while eggs provide protein and fat. Storage and Reheating The cake decorated with whipped cream and strawberry sauce should be stored in the refrigerator. Because it contains whipped cream and fruit, it is best consumed within a short time, without leaving it at room temperature for long. The simple base can be stored separately until decoration, but in the original recipe, the cake is portioned and then covered with whipped cream and sauce. It is preferable not to freeze it after decoration, as the whipped cream and sauce may change texture. It is not reheated; it is served cold or after sitting at room temperature for a while.

Strawberry cake with whipped cream

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