Duo cream cake with strawberries and chocolate glaze

Duo cream cake, strawberries, and chocolate glaze

If you are looking for an enticing, refreshing, and flavorful dessert, you have found the perfect recipe! This duo cream cake with strawberries and chocolate glaze is a true delight for the senses and an excellent choice for special occasions or simply to indulge yourself. In this detailed guide, I will walk you step by step through the process of making this decadent cake, providing you with useful tips and interesting information about the ingredients.

Preparation time: 40 minutes
Baking time: 25 minutes
Total time: 1 hour and 5 minutes
Number of servings: 10

The History of Duo Cream Cake

Cream cakes have a long-standing tradition in international cuisine, representing a combination of textures and flavors that perfectly blend sweetness with the tartness of fresh fruits. This recipe combines a moist cocoa sponge with delicate creams and fresh strawberries, creating a perfect balance between the richness of chocolate and the freshness of fruit.

Ingredients

For the sponge:
- 5 eggs
- 8 tablespoons sugar
- 3 tablespoons oil
- 5 tablespoons flour
- 1 and 1/2 tablespoons cocoa
- 1 teaspoon baking powder
- 1 teaspoon rum essence

For the cream:
- 400 ml milk
- 2 egg yolks
- 3 tablespoons cornstarch
- 5 tablespoons sugar
- 1 vanilla pod
- 200 g mascarpone
- 1 tablespoon powdered sugar
- 200 g frozen raspberries
- 20 fresh strawberries
- 15 g gelatin
- 1 cup prepared coffee, sweetened to taste

For the glaze:
- 160 g milk chocolate
- 150 ml liquid cream
- 200 ml liquid cream for decoration
- Coffee beans (optional)

Step by Step: Making the Cake

1. Preparing the sponge
Start by separating the eggs. In a bowl, beat the egg yolks with the sugar until they become frothy and change color to whitish. Add the oil and rum essence, mixing slowly to integrate the ingredients.

Now, add the flour, cocoa, and baking powder, mixing gently to avoid lumps. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the yolk mixture to retain the air in the egg whites.

Grease a round baking pan with margarine and line it with baking paper. Pour the mixture into the pan and bake in a preheated oven at 180°C for 20-25 minutes, or until the sponge is firm to the touch, and a toothpick inserted in the center comes out clean.

2. Preparing the cream
In a bowl, combine the egg yolks with the sugar and mix well. Add the cornstarch and a few tablespoons of milk, mixing to avoid lumps.

Bring the remaining milk to a boil along with the vanilla pod, removing it after it boils. Incorporate the yolk and cornstarch mixture, stirring constantly until the cream thickens like pudding. Once the desired consistency is achieved, remove the cream from the heat, cover it with plastic wrap, and let it cool completely.

In another bowl, beat the mascarpone with the powdered sugar until creamy. Once the vanilla cream has cooled, fold it into the mascarpone.

To add extra flavor, puree the thawed raspberries along with 10 strawberries in a blender. Mix half of the vanilla cream with the fruit puree.

Hydrate the gelatin: 10 g in 100 ml cold water for 10 minutes and 5 g in 50 ml cold water. Once hydrated, melt the gelatin in the microwave or over a double boiler and incorporate it into the fruit cream. The remaining 5 g of gelatin is mixed with the remaining vanilla cream.

3. Assembling the cake
When the sponge has cooled, cut it in half. Place the first layer on a serving plate and surround it with a removable ring. Soak the sponge layer with coffee, then add 2 tablespoons of vanilla cream, followed by 2 tablespoons of fruit cream. Repeat this process until half of the creams are used, adding the sliced strawberries on top.

Continue with the remaining creams, alternating between the vanilla and fruit creams. Finally, soak the second sponge layer and place it on top, gently pressing to secure the layers.

4. Preparing the glaze
Chop the chocolate in a blender or with a knife, then place it along with the liquid cream in a saucepan over low heat. Stir continuously until the chocolate melts completely, being careful not to let it reach boiling point. Let the glaze cool for 5 minutes, then pour it evenly over the cake.

5. Decorating the cake
Refrigerate the cake for a few hours or overnight to set. Before serving, whip the 200 ml of liquid cream and use it to cover the edges of the cake. You can decorate with coffee beans or fresh strawberry slices, depending on your preference.

Practical Tips
- Choose fresh strawberries: Select the ripest and most flavorful strawberries for the best results.
- Gelatin: Ensure the gelatin is completely melted and well incorporated to avoid lumps in the cream.
- Cream: Use well-chilled cream to achieve an airy texture when whipped.
- Variations: You can replace raspberries with other berries or peaches for a different flavor.

Calories and Nutritional Benefits
Each serving of cake contains approximately 350-400 calories, depending on the ingredients used. This cake contains protein from eggs and mascarpone, vitamins and antioxidants from strawberries and raspberries, as well as carbohydrates from sugar and flour. Moderate consumption of this dessert can provide an energy boost and a satisfying tasting experience.

Frequently Asked Questions
- Can I use other types of flour? Yes, you can use whole wheat flour for a healthier sponge.
- How can I make the cake less sweet? Reducing the amount of sugar in the creams can help achieve a more balanced taste.
- Can I use dark chocolate for the glaze? Absolutely! Dark chocolate will add an intense and less sweet note.

Serve this cake with a cup of coffee or a fragrant tea for a complete experience. Regardless of the occasion, the duo cream cake with strawberries and chocolate glaze will surely be the star of your table. Enjoy!