Strawberry cake with biscuit base

Name: Strawberry cake with biscuit base - Camelia B.
Ingredients: Dough: 200 g biscuits; 1 tablespoon cocoa; 2 tablespoons powdered sugar; 100 g margarine. Base: 6 eggs; 6 tablespoons sugar; 6 tablespoons flour; baking powder. Cream: 500 g strawberries; 500 ml whipped cream; 1 packet whipping stabilizer. For decoration: whipped cream; strawberries; melted chocolate.

Dessert - Strawberry cake with biscuit base by Camelia B. - Recipia

Strawberry Biscuit Cake - a quick and tasty delicacy Who doesn't love a strawberry cake? Whether it's for an anniversary, a party, or just a sunny afternoon, this strawberry cake with a biscuit base is the perfect choice. It's a simple dessert to prepare, combining the fresh flavors of strawberries with the crunchy texture of biscuits. Plus, it's a refreshing dessert, perfect for warm days. Let's start the culinary adventure! Preparation time: 30 minutes Cooling time: 30 minutes Total time: 1 hour Number of servings: 8 servings Necessary ingredients: For the dough: - 200 g biscuits (preferably digestive biscuits or chocolate biscuits for a more intense flavor) - 1 tablespoon cocoa - 2 tablespoons powdered sugar - 100 g margarine For the sponge: - 6 eggs (ideally at room temperature for better beating) - 6 tablespoons sugar - 6 tablespoons flour - 1 packet of baking powder (about 10 g) For the cream: - 500 g strawberries (without a doubt, fresh ones are the best, but you can also use frozen strawberries if not available) - 500 ml whipped cream (make sure it is natural whipped cream) - 1 packet of whipping stabilizer (to achieve a stable texture) For decoration: - Whipped cream - Fresh strawberries - Melted chocolate (for an elegant decoration) Step by step for a perfect cake: 1. Preparing the dough: - Start by melting the margarine over low heat, ensuring it doesn't reach boiling point. - In a bowl, crumble the biscuits using a blender or manually until you achieve a fine texture. - Add cocoa and powdered sugar over the biscuits and mix well. - Pour the melted margarine over the biscuit mixture and mix until everything becomes homogeneous. - Place the mixture in a springform cake pan, pressing well to form an even layer. - Put the pan in the refrigerator for 30 minutes to firm up. 2. Preparing the sponge: - Separate the eggs, and beat the yolks with sugar until the mixture becomes frothy and doubles in volume. - Beat the egg whites separately until stiff peaks form. - Gradually add the beaten egg whites to the yolk mixture, alternating with the flour (one tablespoon at a time), gently folding from the bottom up to keep the air in the mixture. - Add the baking powder and mix again. - Pour the mixture into a baking tray lined with parchment paper and bake at 180°C for 20-25 minutes or until the sponge turns golden and passes the toothpick test. - After baking, invert the sponge onto a damp cloth, remove the parchment paper, and let it cool completely. 3. Preparing the cream: - Place the strawberries in a blender and puree until you achieve a fine consistency. - In another bowl, whip the cream together with the whipping stabilizer until it becomes firm. - Add half of the whipped cream to the strawberry puree and gently fold to combine the flavors. 4. Assembling the cake: - Cut the cooled sponge into strips the height of the cake pan (about 4 strips). - Line the sides of the cake pan with the sponge strips, placing them end to end. - Spread a layer of strawberry cream over the sponge strips, then continue with another layer of sponge and a layer of cream. Repeat this process until you reach the middle of the pan. - Fill the center of the cake with the remaining cream and refrigerate for at least 2 hours to set. 5. Decorating the cake: - Once the cake has set, carefully remove it from the pan. - Decorate it with whipped cream, fresh strawberries, and melted chocolate in an artistic way to give it an attractive appearance. Useful tips: - Make sure the cream is cold when whipping; this will help it set better. - You can also use other fruits to diversify the cream, such as raspberries or peaches. - If you want to sweeten the cake more, you can add sugar syrup or honey to the strawberry puree. Nutritional benefits: The strawberry biscuit cake is a source of vitamin C due to the strawberries. Additionally, the biscuits can provide carbohydrates that offer energy. It is important to consume this dessert in moderation, as it also contains a considerable amount of sugar and fats from margarine. Frequently asked questions: - Can I use another type of biscuits? Yes, you can experiment with vanilla biscuits or even chocolate biscuits. - How can I make the cake healthier? Substitute margarine with butter or use a plant-based butter alternative and reduce the amount of sugar in the recipe. This strawberry biscuit cake is not just a delicious dessert, but also a pleasant cooking experience. It will bring smiles to the faces of your loved ones and will surely become a favorite in your home. Serve it alongside a cup of tea or a refreshing lemonade and enjoy every moment!