Black Forest Cake with Strawberries

Black Forest Cake with Strawberries: A Delight for Festive Tables

Spring brings not only flowers and greenery but also moments of joy spent with loved ones. Today, I invite you to discover the recipe for a cake that is sure to become the star of any festive meal: Black Forest Cake with Strawberries. This recipe is a perfect combination of decadent chocolate, fresh fruits, and a fine cream that tantalizes the senses. Let's get started!

Preparation Time:
- Preparation time: 45 minutes
- Baking time: 45-50 minutes
- Total time: 1 hour and 35 minutes
- Servings: 9

Ingredients:

For the chocolate sponge:
- 5 egg yolks
- 100 g powdered sugar
- 230 ml sunflower oil (or melted butter)
- 1 packet of vanilla
- Zest of one lemon and one orange (a little, but essential)
- 5 egg whites
- 100 g granulated sugar
- A splash of lemon juice
- 200 g flour 00
- 50 g cocoa
- 1 packet of baking powder
- 50 g dark chocolate (45% cocoa)
- 150 ml cherry or sour cherry liqueur and rum

For soaking the sponge:
- 100 ml rum
- 100 ml Baileys
- A little water
- 4 tablespoons of sugar

For the chocolate cream:
- 500 ml milk
- 90 g cornstarch
- 50 g cocoa
- 150 g sugar
- 2 egg yolks
- 40 g dark chocolate (in drops)
- 200 g whipped cream with powdered sugar
- A bottle of rum flavoring

For the square cream:
- 500 ml milk
- Zest of one lemon (for infusion)
- 2 egg yolks
- 130 g cornstarch
- 150 g sugar
- 30 g white chocolate
- 1 packet of vanilla
- 200 g whipped cream with powdered sugar
- A bottle of vanilla flavoring
- 2 tablespoons of Limoncello

For decoration:
- 500 g strawberries
- 600 g whipped cream with powdered sugar and stabilizer
- 100 g dark chocolate (45% cocoa)
- A bottle of rum flavoring

Step by Step:

1. Preparing the sponge:
In a large bowl, add the egg yolks with the powdered sugar. Using a fork, mix until you achieve a creamy composition. Gradually add the sunflower oil, vanilla, and the grated lemon and orange zest. This mixture will give the cake a unique flavor.

In another bowl, beat the egg whites with a splash of lemon juice until they double in volume. Gradually add the granulated sugar while continuing to beat until you achieve a glossy meringue.

Carefully combine the yolk mixture with the beaten egg whites, mixing from the bottom up. Then, fold in the flour, cocoa, and baking powder, all sifted to avoid lumps.

Melt the chocolate over a double boiler and mix it with the cherry liqueur and rum, then add the mixture to the sponge batter. Pour the composition into a round cake pan (26 cm diameter), lined with oil and flour. Bake in a preheated oven at 180°C for 45-50 minutes, or until a toothpick comes out clean. Let it cool.

2. Preparing the sponge soaking:
In a small bowl, mix the rum, Baileys, a little water, and sugar. Set aside.

3. Preparing the chocolate cream:
Heat the milk in a saucepan. In a bowl, mix the egg yolks with the sugar, cocoa, and cornstarch. Dilute the mixture with warm milk, then place everything on the heat, stirring continuously until it thickens. Add the chocolate drops and mix until melted. Let it cool, covering with plastic wrap.

Whip the cream with a little powdered sugar and add it to the chocolate cream along with the rum flavoring. Mix well.

4. Preparing the square cream:
Heat the milk with the lemon zest for 10 minutes. Remove the zest, then in a bowl, mix the egg yolks with the sugar, cornstarch, and vanilla. Dilute with warm milk and place on the heat, stirring until it thickens. Add the white chocolate and mix until melted. Let it cool, covering with plastic wrap.

Whip the cream and add it to the square cream along with the vanilla flavoring and Limoncello.

5. Assembling the cake:
Cut the sponge into 4 slices, but use only 3 of them. Soak each slice with the cherry and rum soaking mixture.

Place the first slice of sponge, add the chocolate cream and a few sliced strawberries. Continue with the second slice of sponge, soaking it again, followed by the square cream and more strawberries. Repeat with the third slice and the remaining chocolate cream.

6. Decorating the cake:
Decorate the cake with beautifully arranged slices of strawberries, pour the gelatin prepared according to the instructions, using less water for a thicker consistency.

Whip the cream with powdered sugar and stabilizer, adding the melted chocolate. Use a piping bag with a star tip to decorate the sides of the cake and create circles around the strawberries.

Serving and Variations:
This cake pairs perfectly with a cup of aromatic coffee or a glass of white wine. You can experiment with other seasonal fruits, such as raspberries or blueberries, which add a touch of freshness.

If you want to reduce calories, you can use low-fat chocolate for the creams. Additionally, a simpler alternative is to replace the chocolate cream with a mixture of whipped cream and melted chocolate for a lighter taste.

Nutritional Benefits:
The Black Forest Cake with Strawberries is not only a delicacy but also a source of antioxidants thanks to dark chocolate and strawberries, which contribute to heart and skin health.

Frequently Asked Questions:
- Can I replace the rum with another ingredient? Yes, you can use fruit juices or syrups for a non-alcoholic flavor.
- How can I preserve the cake? It can be kept in the refrigerator wrapped in plastic wrap for 2-3 days.
- Is this cake suitable for vegans? You can adapt the recipe using vegan ingredients such as almond milk, coconut oil, and egg substitutes.

Personal Note:
I created this recipe with thoughts of all the festive moments spent with loved ones. It is a cake that brings smiles and beautiful memories, and each slice is an explosion of flavors that blends tradition with innovation. I invite you to prepare it and share the joy with your loved ones!

Enjoy every step of the preparation and feel free to personalize your recipe. Every cake is a story, and every story deserves to be savored!