Duo cream cake with strawberries and chocolate glaze

Duo cream cake with strawberries and chocolate icing

Duo cream cake with strawberries and chocolate icing is the perfect choice for any festive occasion, from birthdays to family celebrations. This dessert combines delicate textures and rich flavors, providing a real feast for the senses. Its soft top, smooth cream and glossy frosting make this cake a guaranteed favorite. Plus, it's a recipe that can be customized to your preferences. Let's go through the steps together to create this delicious cake!

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 2 hours (including cooling time)
Number of servings: 12

Ingredients

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

For the cream
- 400 ml milk
- 2 egg yolks
- 3 tablespoons starch
- 5 tablespoons sugar
- 1 vanilla paste
- 200 gr mascarpone
- 1 tablespoon powdered sugar
- 200 gr frozen raspberries
- 20 fresh strawberries
- 15 gr gelatine
- 1 cup prepared ness sweetened to taste

For the icing
- 160 gr milk chocolate
- 150 ml liquid cream
- 200 ml liquid cream for decoration
- Coffee beans for decoration (optional)

Short history

Cakes have been part of celebratory traditions since ancient times, symbolizing joy and abundance. With influences from different cultures, cream and fruit cakes have evolved to become sophisticated desserts that are appreciated worldwide. This recipe blends classic elements with a modern twist, bringing together fresh strawberries with a decadent chocolate glaze.

How to make the pastry

1. Separate the eggs: Start by separating the whites from the yolks. It's important to make sure that no yolk gets into the whites, as this will affect the whipping ability.

2. Beat the yolks: In a large bowl, beat the yolks with the sugar until the mixture is light in color and frothy. This is the perfect time to add the oil and rum essence. Mix well.

3. Incorporating the dry ingredients: Si sift the flour, cocoa and baking powder into the yolk mixture. Mix gently until everything is well combined.

4. Prepare the egg whites: In a separate bowl, beat the egg whites with a pinch of salt until stiff. Gradually add them to the yolk mixture, using a spatula to incorporate them gently. This step is essential to keep the air in and get a fluffy crumble.

5. Baking: Grease a round pan with margarine and line with baking paper. Pour the mixture into the tray and bake in the preheated oven at 180°C for 20-25 minutes. Check that it is cooked by inserting a toothpick in the middle; if it comes out clean, the cake is ready. Remove from the oven and leave to cool completely.

Making the custard

1. Vanilla cream: In a bowl, mix the yolks with the sugar using a mixer. Add the starch and a few tablespoons of milk, mixing gently. Heat the remaining milk with the vanilla paste cut lengthwise. When the milk comes to the boil, remove the paste and stir in the yolk mixture. Cook over low heat, stirring constantly, until the custard thickens like pudding. Cover with plastic wrap and cool completely.

2. Fruit cream: Blend thawed raspberries with 10 strawberries in the small bowl of a blender until pureed. Separately, blend mascarpone and powdered sugar. Add the cooled vanilla cream and mix gently.

3. Hydrate the gelatine: Hydrate the gelatine in cold water, using 10g in 100ml water and 5g in 50ml water, for 10 minutes. Then, melt the gelatine in the microwave or on a steam bath and incorporate it into the two creams, 10g (for the fruit cream) and 5g (for the vanilla cream).

4. Assembling the cake: Place the first sheet of pastry on a plate and surround with a removable ring. Drizzle with the prepared ness, then add 2 tablespoons of the vanilla cream, followed by 2 tablespoons of the fruit cream. Continue until half the cream is added. Place the chopped strawberries and continue with the remaining cream. Spoon in the second sheet and place on top, pressing gently.

Making the glaze

1. Melting the chocolate: Crush the chocolate using a stand mixer. Place it in a saucepan with the 150 ml of whipping cream and place over a low heat. Stir constantly until the chocolate is completely melted, being careful not to boil. Leave to cool for 5 minutes.

2. Frost the cake: Pour the chocolate glaze evenly over the cooled cake. Place the cake in the fridge for a couple of hours or ideally overnight to harden.

3. Decorating: Blend the remaining 200 ml of liquid whipping cream and coat the edges of the cake. You can decorate as you like, adding coffee beans for an elegant look.

Chef's tip

For extra flavor, add a few drops of almond essence to the vanilla cream. This adds a subtle and sophisticated flavor. Also, if you want a lighter version, you can replace some of the mascarpone with Greek yogurt, which will also reduce the calories.

FAQs

1. Can I use other fruits?
Yes! This recipe is versatile; you can replace strawberries with other seasonal fruits such as peaches or blueberries.

2. What other drinks go with this cake?
A sweet wine or refreshing lemonade are great options that complement the cake perfectly. A fresh cup of coffee is also a great choice to balance the sweetness of the dessert.

3. How can I keep the cake longer?
The cake can be refrigerated, covered with cling film, for 3-4 days. Make sure it is tightly closed so as not to absorb odors from the fridge.

Nutritional benefits

This cake contains nutritious ingredients such as calcium-rich milk and strawberries full of vitamin C and antioxidants. Although it is a dessert, eaten in moderation, it can be part of a balanced diet.

Conclusion

The duo cream, strawberry and chocolate icing cake is not only a delight for the taste buds, but also a visual treat. With every bite, you'll enjoy the perfect combination of creamy and fruity, while the glossy chocolate glaze adds a touch of refinement. Feel free to customize your cake by adding ingredients you like or adapting the recipe to the season. Enjoy every step of the process and, most importantly, every savory slice!