Stracciatella cream cake with strawberries
Stracciatella Cream and Strawberry Cake The first time I made this cake was for a family anniversary, and it quickly became one of my favorites when it comes to fruit and chocolate combinations. The sponge cake is easy to make, and the creams are not difficult to tackle if you organize yourself a bit beforehand. The hardest part is waiting until the cake is ready to cut, but it's worth it. Quick Info Total Time: approximately 7-8 hours (including chilling time) Preparation Time: 2-2.5 hours (active) Baking Time: 35-40 minutes Servings: 12-14 slices Difficulty: medium Occasion: anniversaries, festive days, long weekends Ingredients Sponge Cake: 6 eggs 12 tablespoons sugar 6 tablespoons water 12 tablespoons flour 1/2 teaspoon baking powder Syrup: 350 ml water 150 g sugar rum essence, to taste Stracciatella Cream: 150 g white chocolate 3 tablespoons boiling water 2 egg yolks 1 tablespoon rum essence 125 g mascarpone 150 ml liquid cream 50 g dark chocolate, finely chopped 10 g gelatin (1 packet) + 4 tablespoons cold water Strawberry Cream: 200 g strawberries 4 tablespoons sugar 125 g mascarpone 150 ml liquid cream 10 g gelatin (1 packet) + 4 tablespoons cold water Chocolate Cream: 300 g dark or milk chocolate 125 ml liquid cream Decorating Cream (white chocolate): 400 g white chocolate 300 ml liquid cream Instructions 1. Sponge Cake 1. Separate the egg whites from the yolks. 2. Whip the egg whites with a pinch of salt until they become foamy. Once they increase in volume, gradually add the sugar, one tablespoon at a time, and continue mixing until you achieve a stiff, glossy meringue. 3. Add the water, then the yolks, and mix for a few seconds on low speed, just to incorporate. 4. Mix the flour with the baking powder and sift it beforehand. Gradually fold the flour into the meringue using gentle bottom-up motions. 5. Pour the batter into a round cake pan (26 cm) lined with parchment paper. 6. Bake the sponge in a preheated oven at 180°C for 35-40 minutes. Check with a toothpick. Remove from the oven and let it cool completely, then cut the sponge into 3 horizontal slices. 2. Syrup 1. Boil the water with the sugar for a few minutes until all the sugar is dissolved. 2. Let the syrup cool and add the rum essence to taste. 3. Stracciatella Cream 1. Melt the white chocolate in a double boiler, stirring constantly. 2. Add the rum essence and boiling water, then mix vigorously until the cream becomes smooth and glossy. 3. Quickly incorporate the egg yolks. 4. Hydrate the gelatin in cold water for 10 minutes. 5. Meanwhile, whip the cream until it thickens, then fold in the mascarpone and mix briefly. 6. Melt the gelatin over low heat or in the microwave without boiling. 7. Add the melted gelatin to the white chocolate cream and mix well. 8. Pour the chocolate cream over the whipped cream and mascarpone mixture, mixing briefly until fluffy. 9. Add the finely chopped dark chocolate and gently fold it in. 4. Strawberry Cream 1. Cut the strawberries into small cubes and puree them finely with a blender. 2. Mix with the sugar and heat over low heat, letting it simmer for 4-5 minutes. 3. Strain the strawberry puree through a sieve to keep it smooth. Let it cool. 4. Hydrate the gelatin in cold water (10 minutes), then melt it without boiling. 5. Incorporate the gelatin into the strawberry puree. 6. Whip the cream until it thickens, add the mascarpone, and mix briefly. 7. Add the strawberry syrup to the mascarpone and cream mixture, then mix briefly until combined. 5. Chocolate Cream (for covering the edges) 1. Melt the dark and/or milk chocolate with the liquid cream in a double boiler, stirring until smooth. 2. Let the cream cool until it reaches a suitable consistency for spreading (it should not be too hard or too liquid). 6. Decorating Cream (white chocolate) 1. Heat the liquid cream close to boiling. 2. Add the white chocolate broken into small pieces. Let it sit in the hot cream for 2-3 minutes, then stir gently until completely melted. 3. Let the cream cool until it thickens. 4. Whip the cream with a mixer for a few minutes until it lightens in color and becomes fluffy. 7. Assembly 1. Place the first slice of sponge on a serving platter. Soak it with the prepared syrup. 2. Spread the Stracciatella cream and level it with a spatula. 3. Place the second slice of sponge, soak it as well. 4. Refrigerate the cake until you finish the strawberry cream (if not already done). 5. Remove the cake from the refrigerator, spread the strawberry cream, and level it well. 6. Place the last sponge layer, soak it. 7. Refrigerate the cake for at least 4-5 hours to allow everything to set. 8. Decoration 1. Carefully remove the detachable ring. 2. Cover the edges of the cake with the chocolate cream (dark/milk). 3. Spread a thin layer of white chocolate cream on top. 4. Take 3-4 tablespoons of the white cream and mix it with a little pink food coloring. 5. Using a piping bag, form a few small roses with the pink cream. 6. Use the remaining white cream to create rosettes on top of the cake. 7. Refrigerate again for 2-3 hours before serving. Why I Make This Recipe Often I love preparing it because it’s a balanced cake that keeps well in the refrigerator and slices easily. It’s perfect for a festive dessert, and the texture remains pleasant even after a few days. The Stracciatella with chocolate chunks and strawberry cream make a great combination in both flavor and appearance. Tips and Variations Tips - The sponge rises better if you don’t open the oven in the first 25 minutes. - For the creams, don’t whip the cream too much to avoid curdling. - Use quality gelatin; otherwise, the texture may suffer. - Make sure the gelatin doesn’t boil, or it won’t set. Substitutions - Liquid cream can be replaced with whipping cream if you can’t find the classic version. - If you don’t have mascarpone, you can try using a fine cream cheese, but the texture will change slightly. - The rum in the syrup can be replaced with vanilla or lemon for a different flavor. Variations - You can use raspberries or sour cherries instead of strawberries, depending on the season. - For the decorating cream, you can use only white chocolate cream without coloring, or vice versa. - The sponge can also be made into cupcakes if you prefer individual desserts. Serving Ideas - Serve it cold, straight from the refrigerator. - You can decorate with fresh fruit or a few chocolate shavings. - Pairs well with coffee or a glass of prosecco. Frequently Asked Questions 1. How long does the cake last in the refrigerator? It keeps well for 3-4 days in the fridge without changing texture. It’s best to cover it to avoid absorbing odors. 2. Can the sponge be made a day in advance? Yes, the sponge can be baked up to two days in advance. Wrap it in foil to prevent it from drying out. 3. Can I use all dark chocolate for decoration? You can, but the taste will be more intense. For decoration, white chocolate whips better and gives a lighter appearance. 4. How much syrup should we soak the sponge? The sponge should be well-soaked but not overly so. It’s better to add syrup in two stages to avoid it becoming too soggy. 5. Do I need a mixer, or can I do everything by hand? You need a mixer for the meringue and whipped cream. The other steps can be done manually, but it's faster with a mixer. Nutritional Values (estimate per slice, for 14 servings) Calories: 370-420 kcal Protein: 5-6 g Fat: 23-25 g Carbohydrates: 35-40 g The cake is rich, containing enough sugar and fat due to the creams with mascarpone, whipped cream, and chocolate. The exact value may vary depending on how much cream you use or if you change the type of chocolate. Storage and Reheating The cake can be stored in the refrigerator, covered, for 3-4 days without issues. Freezing is not recommended, as the textures of the creams may suffer upon thawing. There’s no need to reheat this cake; it is served cold. If you want to prepare it in advance, you can bake the sponge and make the syrup a day ahead. It’s better to prepare the other creams on the day of assembly.
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