Strawberry cake

The strawberry cake is prepared with a simple, fluffy base, a cream made of cocoa and butter, then soaked and decorated with fresh fruits. It is important that the base and the two cream mixtures are well chilled before assembly. Otherwise, the cream may become too soft, and the cake will not cut as nicely. Quick Info Preparation time: not specified in the original recipe Baking time: 40 minutes Total time: not specified; includes baking, cooling the base and cream, then assembly Servings: number not specified and depends on the shape in which it is baked and the desired slice Difficulty: medium Recipe type: strawberry cake, soaked base and cocoa cream Ingredients For the base 5 eggs 250 g sugar 200 g flour 100 ml oil 1 teaspoon baking powder 3 tablespoons water For the cream 3 eggs 9 tablespoons sugar 2 tablespoons cocoa 3 tablespoons flour 250 g butter For soaking and decoration 500 g fresh strawberries 200 ml strawberry syrup Preparation method 1. Preparing the base Separate the egg whites from the yolks. Beat the egg whites until frothy, gradually adding the sugar, not all at once. Continue mixing until you achieve a well-bound foam. Gradually add the water, oil, and yolks. Mix after each addition without rushing the process. Finally, incorporate the flour mixed with the baking powder. Mix gently until the composition is homogeneous. Pour the batter into a lined pan and bake the base for 40 minutes. The original recipe does not specify the oven temperature, so it cannot be determined without modifying the recipe. After baking, let the base cool. When it is cool, cut it into three horizontal slices. It is easier to cut if the base is completely cooled, as the slices remain more intact. 2. First cream mixture Put the whole eggs and sugar in a bowl and mix them over a steam bath. Continue until the mixture thickens. Add the cocoa and mix well so that no lumps remain. Remove the mixture from the heat and let it cool. 3. Second cream mixture Mix the 3 tablespoons of flour with a little water. Boil the mixture until it reaches the consistency of sour cream. Let this mixture cool as well. Both mixtures must be cold before being added to the butter. 4. Mixing the cream Cream the butter until it becomes fluffy. Gradually add the two cooled mixtures and mix well until the cream becomes homogeneous. If one of the mixtures is still hot, the butter may become too soft, and the cream may lose its consistency. Therefore, cooling is an important step, even if it takes longer than the actual preparation. 5. Assembling the cake Place the first slice of base on the serving platter and soak it well with strawberry syrup. Spread a layer of cream, then place the second slice of base. Continue in the same order: syrup, cream, the next slice of base. Finally, cover the cake with the remaining cream, both on top and on the sides, if there is enough. Wash and clean the strawberries, then cut them in half. Arrange them on top of the cake and use them for decoration. The cake can be served after it is assembled, but cooling helps it settle and makes slicing easier. Why I make the recipe often I love the recipe because it uses a simple base and a cream made from common ingredients. Fresh strawberries change the flavor of the cake without needing complicated decoration, and the syrup helps the base stay moist. It is also useful that the base is cut into three layers, so the cream is distributed over more layers. The cake can be prepared for a family meal or for an occasion when you want a fruit dessert, without changing the structure of the recipe. Tips The egg whites should be beaten before adding the other ingredients. The flour and baking powder should be incorporated gently, so that the batter does not become too compact. Do not cut the base while it is warm. It can break, and the layers will not have the same thickness. For the cream, cool the egg and cocoa mixture separately, as well as the flour mixture. The butter must be able to be mixed until it becomes fluffy before combining. Soak each layer, not just the top. The amount of syrup can be distributed depending on how dry the base is, but the recipe indicates that it should be well soaked. The strawberries are added last. If placed too early and the cake is kept for a long time, they can release juice onto the cream's surface. Substitutions The recipe does not provide substitutions for the main ingredients, and changing them can alter the texture of the base or the cream. Butter, for example, plays an important role in the consistency of the cream, and the flour in the second mixture is what thickens it. If you do not have strawberry syrup, the source does not indicate a concrete alternative. To keep the recipe as close to the original form as possible, use the specified amount of strawberry syrup. Variations A simple variation is the way of decorating. The strawberries can be arranged in a single layer, in halves, as the recipe provides, or they can be placed more compactly on the surface of the cake. You can make the cream layers thinner or thicker, depending on how you cut the base and the shape used. The basic ingredients and steps remain the same. Serving ideas Cut the cake into slices after the cream has set and serve each portion with half strawberries from the decoration. It is a dessert suitable to be placed directly on the platter, as the three layers and the cream layers look beautiful when cut. Frequently asked questions 1. Can I cut the base immediately after taking it out of the oven? It is better to let it cool before cutting. A warm base is more fragile and can break when you try to obtain the three layers. 2. How long should the cream be kept over the steam bath? The recipe does not specify an exact number of minutes. The egg and sugar mixture is kept until it thickens. This is the reference used in the original recipe. 3. How do I know when the flour mixture is ready? The mixture should be boiled until it reaches the consistency of sour cream. After that, it is left to cool before being combined with the butter and the other mixture. 4. Why do the mixtures need to be cooled before being added to the butter? If they are warm, they can soften the butter too much. The cream can become soft and harder to spread between the base layers. 5. When do I put the strawberries on the cake? The strawberries are added after the cake has been spread with cream and assembled. They are cut in half and used for decoration. Nutritional values The values are approximate, as the recipe does not specify the type of butter, the composition of the syrup, the size of the portions, or the exact number of slices. For the entire cake, the estimate is approximately 5,900–6,200 kcal, depending on the strawberry syrup used. If the cake is divided into 10 slices, one slice may have approximately: 590–620 kcal 7–8 g protein 60–70 g carbohydrates 33–36 g fats Most of the fats come from butter and oil, while carbohydrates mainly come from sugar, flour, and syrup. The strawberries contribute a smaller amount of calories but add volume and freshness to the dessert. These values should not be considered exact, especially since the strawberry syrup can have different amounts of sugar. Storage and reheating Store the cake in the refrigerator, covered, as it contains butter cream and fresh strawberries. The strawberries can release juice if the cake is kept too long, so it is recommended to be consumed as soon as possible after assembly. The cake should not be reheated. Take it out of the refrigerator a little while before serving, so it can be cut more easily and the cream is not too hard.

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