Gift cake with strawberries

Strawberry Gift Cake – A Delight with Personality

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 2 hours and 30 minutes (including cooling and assembling)
Servings: 10

When it comes to desserts, few can rival the elegance and delicacy of a well-made cake. This strawberry cake is not just a simple dessert; it’s a true culinary experience, perfect for celebrating special moments or simply to bring a smile to the faces of your loved ones. With a light and fluffy strawberry mousse, fine sponge cake, and a chocolate glaze, this cake is a delightful gift you can joyfully offer.

Ingredients needed

*For the sponge cake:*
- 4 large eggs (approximately 250 g)
- 175 g sugar
- 150 g all-purpose flour
- 50 g cornstarch
- Zest of one large lemon (or two for a more intense flavor)
- Half a vanilla bean (or vanilla extract)

*For the soaking syrup:*
- 50 ml limoncello (or your favorite liqueur)
- 300 ml water
- 100 g sugar

*For the strawberry mousse:*
- 500 g fresh strawberries
- 250 g mascarpone
- 500 ml whipped cream
- 150 g sugar
- One packet of gelatin or gelatin sheets (fish gelatin)

*For the chocolate glaze:*
- 500 g white chocolate
- 2-3 tablespoons honey
- 4 tablespoons limoncello (or water/syrup)
- Food coloring (optional)
- Powdered sugar (for dusting)

Making the sponge cake

1. Start by preparing the sponge cake. In a saucepan, add the four eggs and sugar. Place the saucepan over low heat and constantly stir with a whisk or wooden spatula until the mixture is warm to the touch (not hot, just warm).

2. Once the egg mixture is warm, use a mixer to beat it for about 10 minutes until it becomes a light and fluffy foam. Add the lemon zest and vanilla.

3. In a separate bowl, sift the flour and cornstarch, then gradually fold them into the egg mixture, mixing gently to avoid deflating the foam.

4. Prepare a springform pan (20 cm or 24 cm) by greasing it with butter or oil and dusting it with a little flour. Pour the batter into the pan and bake in a preheated oven at 180 degrees Celsius for 20-25 minutes. You can check the sponge with a toothpick; if it comes out clean, it’s done.

5. Once baked, let it cool completely.

Making the soaking syrup

1. In a small saucepan, combine water, limoncello, and sugar. Heat until the sugar is completely dissolved, then let it cool.

Making the strawberry mousse

1. Start by cleaning the strawberries and pureeing them. You can use a blender or an immersion mixer to achieve a smooth consistency.

2. Meanwhile, soak the gelatin sheets in cold water for 10 minutes. If using powdered gelatin, follow the instructions on the package to activate it.

3. In a small bowl, heat 100 ml of the strawberry puree over low heat and add the gelatin, stirring well until completely dissolved. Remove from heat and let it cool.

4. In another bowl, whip the cream with the sugar until stiff peaks form. Gradually fold the strawberry puree with gelatin into the mascarpone, mixing gently to create a smooth mixture.

5. Fold the whipped cream into the mascarpone mixture carefully to retain the airiness.

Assembling the cake

1. Slice the sponge cake evenly. Use the limoncello syrup to moisten each slice, making it juicy.

2. Start assembling the cake: place one slice of sponge cake on a serving platter, add a layer of strawberry mousse, and a few pieces of fresh strawberries in the center. Continue this process until all sponge slices are used.

3. Once assembled, place the cake in the freezer for 2 hours to set.

Making the chocolate glaze

1. In a double boiler, melt the white chocolate along with the honey and limoncello. Stir well until you achieve a smooth mixture.

2. If you want to add color, divide the mixture in half and add food coloring to one part. Let it cool slightly.

3. Once the cake has set, cover it with the chocolate glaze. You can make ribbons and bows from the leftover chocolate to decorate the cake.

Serving and variations

The strawberry cake is served with a strawberry sauce or a drizzle of whipped cream on top. You can experiment with various berries to add a touch of freshness. Additionally, you can pair it with a glass of champagne or a fruit cocktail to highlight the elegance of the dessert.

Nutritional benefits

This cake offers a combination of protein from the eggs and mascarpone, healthy fats from the whipped cream, and strawberries, which are rich in vitamin C and antioxidants. Despite the added sweets, this cake can be enjoyed in moderation.

Frequently asked questions

1. Can I use other fruits instead of strawberries?
Yes, you can replace strawberries with raspberries, blackberries, or even peaches for a delicious variation.

2. How should I store the cake?
It is recommended to keep it in the refrigerator, covered, to maintain its freshness.

3. Can I use a non-alcoholic alternative for the syrup?
Absolutely! You can use just water with sugar or a fruit syrup to moisten the sponge cake.

I hope this recipe inspires you to create a wonderful and delicious strawberry cake! Enjoy!