Strawberry and wild strawberry cake

Name: Strawberry and wild strawberry cake - Lelia P.
Ingredients: a good handful of strawberries and raspberries 4 eggs 5 tablespoons of sugar plus two more for the strawberries 5 tablespoons of flour half a packet of baking powder a pinch of salt vanilla essence 3

Dessert - Strawberry and wild strawberry cake by Lelia P. - Recipia

The strawberry and wild strawberry cake is made from a simple batter, with eggs, flour, and a little oil, on which fresh fruits are placed. The strawberries are added to the batter after being mixed with sugar, while the wild strawberries enhance the taste and aroma. It bakes slowly for about 40 minutes, then is left a little longer in the turned-off oven with the door ajar. Finally, it is dusted with powdered sugar. Quick Info Preparation time: not specified in the original recipe Baking time: approximately 40 minutes Additional time in the turned-off oven: 5-7 minutes Total time: approximately 45-47 minutes, excluding preparation time Servings: number not specified; depends on the size of the pieces Difficulty: easy Recipe type: homemade fruit cake Ingredients A good handful of strawberries and wild strawberries 4 eggs 5 tablespoons of sugar for the batter 2 tablespoons of sugar for the strawberries 5 tablespoons of flour Half a packet of baking powder A pinch of salt Vanilla essence 3 tablespoons of water 3 tablespoons of oil 1 teaspoon of butter for greasing the pan Powdered sugar for decoration Preparation Method 1. Prepare the fruits Wash the strawberries and wild strawberries, then let them drain. Cut the strawberries in half with a knife and place them in a bowl. Add the two tablespoons of sugar, mix gently, and set the fruits aside until you prepare the batter. The wild strawberries are kept to be placed together with the strawberries on top of the batter. There is no need to mash them. 2. Separate the eggs Separate the egg whites from the yolks. Place the egg whites in a clean bowl and add the pinch of salt. Beat them until you get a foam, then start adding the sugar for the batter. Add the sugar gradually, one tablespoon at a time, continuing to mix after each addition. In the end, you should obtain a consistent meringue that holds its shape. 3. Prepare the yolk mixture In another bowl, mix the yolks with the water and oil. Also, add the vanilla essence, then homogenize the mixture. Pour the mixture over the beaten egg whites and mix until the ingredients are incorporated. 4. Incorporate the flour After you have homogenized the eggs, remove the mixer whisks and continue with a wooden spoon. Sift the flour and mix it with the baking powder, then add it gradually to the mixture. Incorporate the flour one spoonful at a time, mixing gently from the bottom up. The movements should be gentle to avoid losing too much volume from the egg whites. 5. Pour the batter into the pan Grease a rectangular baking dish well with butter. Pour the batter into the dish and spread it gently so that it is as even as possible. Place the prepared strawberries and wild strawberries on top. Distribute the fruits over the entire surface without crowding them in one spot. 6. Bake the cake Put the dish in the oven and bake the cake at a low heat for about 40 minutes. In the end, check the batter with a toothpick. If it comes out clean, the cake is baked. If there is batter on it, it needs a little more baking time. 7. Let the cake set Turn off the heat and leave the dish in the oven with the door open for another 5-7 minutes. This step is part of the original recipe and helps the cake cool gradually. Then remove the dish from the oven and dust the cake with powdered sugar. It can be portioned after it has cooled. Why I make the recipe often It is a simple cake with an airy batter and fresh fruits, without cream or complicated decoration. It is made from common ingredients, and most of the flavor comes from the strawberries and wild strawberries. I also like that the fruits are placed directly on the batter. There is no need for elaborate preparation, and the cake can be served after it has cooled and been dusted with sugar. Tips and Variations Tips The strawberries should be washed and left to drain before being cut and placed in the bowl. If they are very wet, they will bring more liquid into the mixture. The sugar is added gradually to the egg whites, not all at once. This way, the meringue forms more evenly and becomes more consistent. The flour is incorporated with a wooden spoon, from the bottom up. After adding the flour, the mixer is no longer used. Baking is done at a low heat. The approximate time of 40 minutes is indicative, as it may vary depending on the oven and the dish used. The toothpick test remains the most reliable check. Do not open the oven in the first minutes of baking without reason. The egg white-based batter is more sensitive while it has not yet set. Substitutes The recipe is built around the combination of strawberries and wild strawberries. The source does not provide substitutes for fruits or other ingredients, so there is no need to modify the composition. If you do not have wild strawberries, you can prepare the cake only with strawberries, but this is an adaptation of the recipe, not the original version. Variations The basic version contains both strawberries and wild strawberries. The quantity is described as 'a good handful', so the fruits can be distributed according to their size and the surface of the dish. No other creams, glazes, or fillings are provided. To maintain the texture of the batter and the balance of the recipe, the cake can be served as it is: with the baked fruits on top and powdered sugar. Serving Ideas The cake is dusted with powdered sugar after being taken out of the oven. It can be served plain, cut into rectangular pieces. It is easier to portion after it has cooled. The fruits remain visible on the surface, so the pieces can be cut so that each has strawberries and wild strawberries. Frequently Asked Questions Can I use only strawberries? Yes, the cake can also be made with only strawberries if you do not have wild strawberries. However, the version presented in the recipe uses both fruits. Is it mandatory to let the strawberries with sugar beforehand? Yes, this is the first step of the recipe. The cut strawberries are mixed with two tablespoons of sugar and left aside while the batter is prepared. Why is the flour incorporated with a spoon and not with the mixer? Because the egg whites have been beaten into a foam, and mixing from the bottom up helps maintain the volume achieved. After the flour is added, the recipe recommends using a wooden spoon. How can I tell if the cake is baked? After about 40 minutes, poke the batter with a toothpick. If the toothpick comes out clean, the cake is ready. If it has batter on it, it needs more time in the oven. Why is the cake left in the oven after the heat is turned off? The recipe specifies that it should be left for another 5-7 minutes in the oven, with the door open. Gradual cooling helps the cake set before being removed. Nutritional Values The values are estimates and may not be exact, as the amount of strawberries and wild strawberries is expressed as 'a good handful', and the amount of powdered sugar used at the end is not specified. For a serving of 8 pieces, calculated without the powdered sugar at the end, a rough estimate is: Calories: approximately 145-160 kcal Protein: approximately 4-5 g Carbohydrates: approximately 20-23 g Fats: approximately 7-9 g The values mainly come from eggs, sugar, flour, and oil. The fruits contribute few calories, but their exact amount can slightly modify the final result. If the cake is cut into more pieces, the values per serving decrease proportionally. Storage and Reheating Keep the cake covered at room temperature for a short period or in the refrigerator if you want to keep it longer. The fresh fruits on top make the cake better in the first few days. Reheating is not necessary. It can be served cold or after reaching room temperature. If it has been kept in the refrigerator, let it sit a little before serving so that the batter is not cold and hard.

Strawberry and wild strawberry cake

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