Red wine cake with strawberry cream
The red wine and strawberry cream cake features a fragrant cocoa sponge, lightly spiced, while the cream is smooth and fruity. The mulled wine subtly infuses the sponge and pairs well with chocolate, cinnamon, and orange zest. The recipe is prepared in three separately baked layers, each then cut in half. This results in a tall cake with many thin layers of cream. It is important that the sponges cool completely before cutting and that the cake sits in the refrigerator for a few hours before decoration and serving. Quick Info Preparation time: not specified exactly; the sponges can be prepared and cooled a day in advance Baking time: 30-40 minutes Cooling and stabilizing time: at least 3 hours in the refrigerator after assembly Servings: 1 cake with a diameter of 17 cm, cut into approximately 10-12 slices Difficulty: medium Recipe type: birthday cake or dessert for special occasions Ingredients Sponge 5 eggs, specifically 4 medium eggs and 1 large egg 180 g granulated sugar 200 ml hot mulled red wine; Fraguta/Stresinică wine was used in the recipe 260 g flour 50 g cocoa powder, with 22% fat 1 teaspoon orange zest 1/2 teaspoon cinnamon 1 teaspoon vinegar 1/8 teaspoon salt For the cream 160 g strawberries 80 g sugar 1 and 1/2 teaspoons cornstarch 350 g sour cream, with 20% fat; Pilos sour cream was used in the recipe 10 g gelatin 80 ml milk 150 g liquid cream 250 g ricotta or mascarpone For the syrup 1 tablespoon concentrated burnt sugar syrup 80 ml still water For decoration Strawberries, fresh or frozen 150 g milk chocolate Preparation Sponge 1. Preheat the oven to 170 degrees Celsius. Prepare three 17 cm diameter baking pans and line them with parchment paper. 2. Separate the egg whites from the yolks. Place the yolks in a bowl and beat them together with 40 g of sugar. The mixture should become light in color and triple in volume. 3. Pour the hot mulled wine over the whipped yolks and mix well. If preferred, you can let the wine cool completely before using it. It is important that it is well incorporated into the mixture. 4. Mix the flour with the cocoa powder, orange zest, and cinnamon. Gradually add the dry ingredients to the yolk mixture and fold them in. 5. Quench the baking soda with vinegar and add it to the mixture. In the original recipe, baking soda is mentioned in the preparation steps but does not appear separately in the ingredients list; use the amount specified in the recipe. 6. Wash and degrease the mixer paddles with vinegar, then beat the egg whites with salt. Start on low or medium speed, and when the egg whites become frothy, gradually add the remaining sugar. Continue beating until you achieve a glossy and firm meringue. 7. Add two tablespoons of the meringue to the yolk mixture and gently fold with a spatula. This step relaxes the mixture and helps incorporate the remaining meringue. 8. Add all the meringue to the cocoa mixture. Slowly fold in with the spatula using circular motions from bottom to top. Do not mix vigorously, as the egg whites provide volume to the sponge. 9. Divide the mixture as evenly as possible among the three pans. Bake the sponges on the middle rack of the oven for 30-40 minutes, until they pass the toothpick test. 10. Remove the sponges from the oven and let them cool completely. Ideally, leave them until the next day before cutting and assembling. Strawberry cream 1. Place the strawberries, sugar, and cornstarch in a non-stick saucepan. Cook the mixture over low heat, stirring occasionally, until it thickens. This takes about 5 minutes. 2. Turn off the heat and let the strawberry mixture cool completely. Do not add gelatin or dairy products while the mixture is hot. 3. Hydrate the gelatin in the 80 ml of milk and let it sit for about 10 minutes. After hydration, carefully dissolve it in a double boiler, then let it cool slightly. 4. Whip the liquid cream until it gains volume and consistency. 5. In another bowl, mix the sour cream with the ricotta or mascarpone, the cooled strawberries, and the dissolved gelatin. 6. Gently fold the whipped cream into the strawberry mixture using a spatula. Mix from bottom to top with circular motions until the cream becomes smooth. Syrup Mix the concentrated burnt sugar syrup with the 80 ml of still water. The syrup is used to soak the sponges before assembly. Assembling the cake 1. Cut each of the three sponges into two slices. You will end up with six layers. The slices do not need to be perfectly equal, but it is helpful to keep the flattest layer for the top. 2. Soak each layer in turn, without saturating it excessively. An overly soaked sponge can make the cake difficult to move and can soften the cream. 3. Divide the cream into as equal portions as possible for the cake layers. Save some for finishing the exterior. Place the first layer on a platter, spread a layer of cream, then continue with the next layer. Repeat until all the sponges are used. 4. Spread the remaining cream on top and on the sides of the cake. You can finish it just on the surface or cover it entirely in cream. 5. Place the cake in the refrigerator for a few hours, but no less than 3 hours. The cream needs time to stabilize, and the sponges will settle better. 6. Before serving, decorate the cake with strawberries. Fresh or frozen strawberries can be used, as in the original recipe. 7. Keep the milk chocolate at room temperature, then grate it with a vegetable peeler. Use the shavings to cover the cake. Why I make the recipe often I love the combination of the red wine, cocoa, and spices sponge with the cool strawberry cream. The cake can be prepared in stages: the sponges can be baked and cooled a day ahead, and the assembly can be done later. Additionally, the cream remains lighter than one based solely on butter but gains enough stability from the gelatin after the cake sits in the refrigerator. Tips and variations Tips The sponges must be completely cool before cutting. If they are still soft or warm, they may break and crumble. When incorporating the egg whites, use the spatula and bottom-to-top motions. Aggressive mixing reduces the volume of the meringue and can lead to denser sponges. The strawberries cooked with sugar and cornstarch must cool before being added to the cream. If warm, they can affect the texture of the whipped cream and gelatin. If you find the cream too soft, the amount of gelatin can be increased. It is advisable to do this carefully to avoid a cream that is too firm. The wine can be completely cooled before being added to the yolks. In the original version, it is used hot, but both options are mentioned in the recipe. Substitutions In the cream, you can use ricotta or mascarpone, depending on what you have on hand. These are the options specified in the recipe. For decoration, fresh or frozen strawberries can be used. If using frozen strawberries, let them thaw before placing them on the cake and remove excess liquid. Variations The cake can be finished only on top with the remaining cream or can be completely covered on the sides. The choice depends on the desired appearance and the amount of cream you manage to save for finishing. You can cut the layers into equal slices or keep them slightly uneven if you prefer a less uniform appearance. The important thing is for the cake to be stable after assembly. Serving ideas Serve the cake cold, after it has been in the refrigerator for at least 3 hours. For clean slices, use a sharp knife and wipe the blade after each cut. Frequently asked questions Can I use red wine that is not mulled? The recipe is designed with mulled red wine. No substitute is specified for this, so to maintain the flavor of the sponge, it is better to use the wine mentioned in the ingredients list. When should gelatin be added to the cream? The gelatin is hydrated for 10 minutes in milk, then dissolved in a double boiler and allowed to cool slightly. It is then added to the mixture combined with sour cream, ricotta, or mascarpone and strawberries. Why do the strawberries need to cool before making the cream? The strawberries are cooked with sugar and cornstarch, and the mixture must cool completely. If warm, it can affect the whipped cream and the final consistency of the cream. Can I prepare the sponges a day in advance? Yes. The original recipe recommends that the sponges cool completely, preferably overnight. Keep them whole until cutting time. What do I do if the cream is too soft? Leave the cake in the refrigerator for a few hours, as the cream will stabilize when cold. If you know in advance that you want a firmer cream, you can increase the amount of gelatin. Nutritional values The values below are estimates and may vary depending on the brand of products, the amount of cream used in each layer, and the number of slices. The calculation is indicative for one slice out of 12. Calories: approximately 500-550 kcal Protein: approximately 10-12 g Carbohydrates: approximately 65-75 g Fat: approximately 22-27 g Sugars: approximately 40-48 g The majority of calories come from sugar, chocolate, flour, cocoa, mascarpone or ricotta, and dairy products used in the cream. Values may be higher if the slices are larger or if the cake is covered with a generous layer of cream and chocolate. Storage and reheating Keep the cake covered in the refrigerator. Because it has cream based on sour cream, whipped cream, ricotta, or mascarpone and gelatin, it should not be kept at room temperature longer than necessary for serving. The cake is not reheated. Take it out of the refrigerator shortly before serving so it can be cut easily, but keep it cold to ensure the cream layers remain stable. The sponges can be prepared separately a day in advance, and the assembled cake needs at least 3 hours in the refrigerator before being decorated and served.
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