Strawberry heart cake (dairy-free)

Name: Strawberry heart cake (dairy-free) - Izabela H.
Ingredients: For the sponge cake: 3 eggs; 110 g sugar; a packet of vanilla; grated lemon zest; 100 g flour; 25 g starch; one teaspoon of baking powder; 115 ml sunflower oil; juice from one sweetened lemon. For the limoncello bath: 200 ml limoncello; 50 ml water; sugar to taste. For the strawberry foam: 400 g cleaned and blended strawberries; 4 egg whites; 200 g sugar; a little lemon juice; 35 g soaked gelatin sheets. For decoration: 250 g blended strawberries; a packet of powdered gelatin; 3 tablespoons of sugar; 100 g whole strawberries; powdered sugar; pistachio flour.

Dessert - Strawberry heart cake (dairy-free) by Izabela H. - Recipia

Strawberry Heart Cake – A Dairy-Free Delight Welcome to the sweet and vibrant world of the Strawberry Heart Cake! This recipe is perfect for those who want to enjoy a light and delicious dessert without using milk or cream. Whether you have lactose intolerance or simply wish to try a lighter version of a classic cake, this recipe is sure to delight you. Preparation time: 45 minutes Baking time: 30 minutes Total time: 1 hour and 15 minutes Servings: 8 Ingredients: For the sponge cake: - 3 eggs - 110 g sugar - 1 packet of vanilla sugar - Zest of one lemon - 100 g flour - 25 g cornstarch - 1 teaspoon baking powder - 115 ml sunflower oil - Sweetened lemon juice For the limoncello soak: - 200 ml limoncello - 50 ml water - Sugar to taste For the strawberry mousse: - 400 g cleaned and blended strawberries - 4 egg whites - 200 g sugar - A little lemon juice - 35 g gelatin sheets (soaked) For decoration: - 250 g blended strawberries - 1 packet of powdered gelatin - 3 tablespoons of sugar - 100 g whole strawberries - Powdered sugar - Pistachio flour Recipe History Fruit cakes have always been a popular choice among desserts. Strawberries, with their unmistakable sweetness and flavor, are often the stars of these sweet creations. This Strawberry Heart Cake recipe blends tradition with innovation, bringing a fresh twist by omitting dairy products. Inspired by childhood memories, this cake has a story tied to beautiful moments spent in the kitchen, where the aroma of strawberries fills the entire house. Step by Step: 1. Preparing the Sponge Cake: - Start by separating the eggs. Place the egg whites in one bowl and the yolks in another. - Beat the yolks with 50 g of sugar and the vanilla sugar until the mixture becomes creamy. Gradually add the oil while continuously mixing until you achieve a thick cream. - In another bowl, beat the egg whites with a pinch of salt and the remaining 60 g of sugar until stiff and glossy peaks form. - Carefully fold the yolk mixture into the egg whites, mixing gently from the bottom up. - Sift the flour, cornstarch, and baking powder over the egg mixture and gently mix until combined. Add the sweetened lemon juice. - Pour the mixture into a baking pan lined with parchment paper, ensuring it is narrower than the cake mold to allow the mousse to cover the cake completely. - Bake in a preheated oven at 175°C for 30 minutes, avoiding opening the oven door for the first 25 minutes. 2. Preparing the Strawberry Mousse: - In a bowl, beat the 4 egg whites with the sugar until you achieve a stiff foam. If desired, you can pasteurize the egg whites by gently heating them with the sugar in a saucepan. - Blend the strawberries and strain them to remove the seeds, obtaining a smooth puree. - Soak the gelatin sheets in cold water for 10 minutes. - In a saucepan, slightly heat some of the strawberry juice and add the well-drained gelatin. Stir until completely dissolved. - Mix the cooled strawberry puree with the egg white foam, being careful to fold gently from the bottom up to maintain the airiness. 3. Assembling the Cake: - Once the sponge cake has cooled, cut it into two equal halves. - Prepare the limoncello soak by mixing limoncello with water and sugar, then soak each slice of sponge cake. - Place one soaked slice of sponge cake in the mold, followed by half of the strawberry mousse. Add the second slice of sponge cake and the remaining mousse. - Refrigerate the cake for 5-10 minutes to set. 4. Decorating the Cake: - Prepare a jelly from the blended strawberries with sugar and gelatin by heating them until they thicken, but without boiling. - Pour the jelly over the chilled cake, ensuring it covers evenly. - Decorate with whole strawberries, powdered sugar, and a little pistachio flour for an elegant touch. Practical Tips: - It is important not to open the oven door while baking the sponge cake to prevent the mixture from collapsing. - Ensure all ingredients are at room temperature for better mixing. - You can use any seasonal fruit instead of strawberries to customize the recipe. - The cake can be served with a scoop of vanilla ice cream or a chocolate sauce for a delicious contrast. Nutritional Benefits: This cake is a good source of vitamins, thanks to the high content of strawberries, which are rich in antioxidants, vitamin C, and fiber. Dairy-free, it is an excellent option for those with intolerances, as well as a lighter choice for those looking to reduce dairy consumption. Frequently Asked Questions: - Can I use frozen strawberries? Yes, but make sure to let them thaw completely and drain any excess water before using. - How can I improve the texture of the mousse? Ensure the egg whites are beaten well and that you fold them carefully into the mixture. - Is it possible to make the cake without sugar? You can use alternative sweeteners, but you may need to adjust the quantities. This Strawberry Heart Cake is more than just a dessert; it’s a love letter to fruit and a return to childhood memories. I hope it inspires you to try it and enjoy every slice! Bon appétit!

Strawberry heart cake (dairy-free)

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