Strawberry and basil cake – a delicious combination of flavors that blends the sweetness of strawberries with the aromatic notes of basil, turning any occasion into a culinary celebration. This cake is not just a dessert, but a sensory experience that is sure to impress everyone. Whether you prepare it for an anniversary, a garden party, or simply for a relaxing evening at home, this cake will add a touch of magic!
Total preparation time:
- Preparation time: 1 hour
- Baking time: 30-40 minutes
- Cooling time: 2-3 hours (in the freezer)
- Servings: 8-10
Ingredients:
*For the base:*
- 4 very large eggs (XL)
- 120 g sugar
- 110 g flour
- 30 g cocoa
- 1 tablespoon oil
- a pinch of salt
*For the strawberry basil puree:*
- 600 g strawberries (you can use frozen strawberries)
- 150 g sugar
- a sprig of dried basil (with flowers, for an intense flavor)
*For the strawberry cream (interior):*
- 200 g unsweetened liquid cream (30% fat - Pilos)
- 250 g strawberry puree
- 200 g yogurt
- 10 g gelatin granules (Dr. Oetker)
- 40 ml cold water
*For the strawberry cream (exterior):*
- 250 g strawberry puree
- 100 g unsweetened liquid cream (30% fat - Pilos)
- 10 g gelatin granules (Dr. Oetker)
*For decoration:*
- 100 g unsweetened liquid cream (30% fat - Pilos)
- 1 teaspoon sugar
*For soaking:*
- 1 tablespoon concentrated strawberry syrup mixed with 50 ml cold water
Preparing the cake:
*Step 1: Preparing the base*
1. Start by preheating the oven to 180 degrees Celsius. It is important to have the oven well heated to achieve an even base.
2. Separate the egg whites from the yolks. This step is essential to achieve a fluffy foam that will give structure to your cake.
3. In a clean bowl, beat the egg whites with a pinch of salt until they become a stiff foam. Add the sugar in two batches, mixing well after each addition, until you achieve a dense and glossy foam. This process can take between 5 and 10 minutes.
4. Carefully fold in the yolks and oil into the egg white foam, mixing gently to avoid losing air from the mixture.
5. Sift the flour together with the cocoa in another bowl. This will add a rich flavor and an intense color to the base. Add the flour mixture to the egg composition in two batches, mixing gently with a spatula in circular motions, from top to bottom.
6. Pour the obtained mixture into a 20x20 cm baking pan lined with parchment paper. Make sure it is evenly distributed.
7. Bake the base in the preheated oven for 30-40 minutes, or until it passes the toothpick test (when a toothpick inserted in the center comes out clean).
8. Remove the pan from the oven and let the base cool completely, then cut it horizontally into three equal slices.
*Step 2: Preparing the strawberry basil puree*
1. In a non-stick saucepan, put the strawberries together with the sugar over low heat. Stir occasionally to prevent sticking.
2. Let the strawberries cook for 10-15 minutes, until the liquid thickens. In the last 5 minutes, add the sprig of basil, which will infuse the puree with a subtle aroma.
3. Turn off the heat and let it cool completely. After that, remove the basil sprig and blend the strawberries with a blender until you obtain a fine puree.
*Step 3: Strawberry cream (interior)*
1. Hydrate the gelatin in cold water for about 10 minutes, then dissolve it in a bain-marie. Make sure not to boil the gelatin, just let it melt.
2. In a bowl, whip the cold liquid cream until it becomes airy. Add the yogurt, strawberry puree, and dissolved gelatin, mixing until well combined. This light cream will add a creamy texture to the cake.
*Step 4: Strawberry cream (exterior)*
1. Repeat the process of hydrating and dissolving the gelatin.
2. Whip the liquid cream until it becomes airy, then add the strawberry puree and dissolved gelatin, mixing until well combined.
*Step 5: Assembling the cake*
1. Place the first slice of the base in the pan where you baked it, lined with plastic wrap or parchment paper. Soak generously with the strawberry syrup.
2. Add half of the interior cream, then the second slice of base, which you soak again. Continue with the remaining strawberry cream, then close with the last slice of base, which you also soak.
3. Place the cake in the freezer for 2-3 hours. This cooling time will help stabilize the cake and facilitate glazing.
*Step 6: Decorating the cake*
1. Remove the cake pan from the freezer. Place a cake board (cut 1 cm smaller than the base) on a platter, then carefully invert the cake on top.
2. Move the cake to a rack and pour the strawberry cream over it, making sure to have a plate under the rack to catch any drips.
3. Whip the liquid cream with the sugar until it becomes airy, place it in a piping bag with a simple tip, and decorate the cake as desired. You can create flowers, dots, or any other shapes you like.
Useful tips:
- Use fresh strawberries for an intense flavor, but don’t hesitate to use frozen strawberries, especially if they are out of season.
- Make sure the cream is cold (from the fridge) to whip better.
- You can add a hint of vanilla to the strawberry cream for an extra flavor.
Possible variations:
- Instead of basil, you can use fresh mint for a completely different flavor.
- Experiment with other fruits, such as raspberries or blackberries, to diversify the cake’s taste.
Frequently asked questions:
1. Can I use another type of flour for the base?
- While wheat flour is ideal, you can try a combination with almond flour for a different taste, but you may need to adjust the proportions.
2. How can I make this cake less sweet?
- Reduce the amount of sugar in the strawberry puree and in the strawberry cream.
3. What is the best way to store the cake?
- The cake stores well in the fridge, covered, for 2-3 days. If you don't consume it immediately, you can freeze individual slices.
This strawberry and basil cake is not just a dessert – it’s a story of flavors that blend perfectly and will remain in the memories of your loved ones. Enjoy!
Total preparation time:
- Preparation time: 1 hour
- Baking time: 30-40 minutes
- Cooling time: 2-3 hours (in the freezer)
- Servings: 8-10
Ingredients:
*For the base:*
- 4 very large eggs (XL)
- 120 g sugar
- 110 g flour
- 30 g cocoa
- 1 tablespoon oil
- a pinch of salt
*For the strawberry basil puree:*
- 600 g strawberries (you can use frozen strawberries)
- 150 g sugar
- a sprig of dried basil (with flowers, for an intense flavor)
*For the strawberry cream (interior):*
- 200 g unsweetened liquid cream (30% fat - Pilos)
- 250 g strawberry puree
- 200 g yogurt
- 10 g gelatin granules (Dr. Oetker)
- 40 ml cold water
*For the strawberry cream (exterior):*
- 250 g strawberry puree
- 100 g unsweetened liquid cream (30% fat - Pilos)
- 10 g gelatin granules (Dr. Oetker)
*For decoration:*
- 100 g unsweetened liquid cream (30% fat - Pilos)
- 1 teaspoon sugar
*For soaking:*
- 1 tablespoon concentrated strawberry syrup mixed with 50 ml cold water
Preparing the cake:
*Step 1: Preparing the base*
1. Start by preheating the oven to 180 degrees Celsius. It is important to have the oven well heated to achieve an even base.
2. Separate the egg whites from the yolks. This step is essential to achieve a fluffy foam that will give structure to your cake.
3. In a clean bowl, beat the egg whites with a pinch of salt until they become a stiff foam. Add the sugar in two batches, mixing well after each addition, until you achieve a dense and glossy foam. This process can take between 5 and 10 minutes.
4. Carefully fold in the yolks and oil into the egg white foam, mixing gently to avoid losing air from the mixture.
5. Sift the flour together with the cocoa in another bowl. This will add a rich flavor and an intense color to the base. Add the flour mixture to the egg composition in two batches, mixing gently with a spatula in circular motions, from top to bottom.
6. Pour the obtained mixture into a 20x20 cm baking pan lined with parchment paper. Make sure it is evenly distributed.
7. Bake the base in the preheated oven for 30-40 minutes, or until it passes the toothpick test (when a toothpick inserted in the center comes out clean).
8. Remove the pan from the oven and let the base cool completely, then cut it horizontally into three equal slices.
*Step 2: Preparing the strawberry basil puree*
1. In a non-stick saucepan, put the strawberries together with the sugar over low heat. Stir occasionally to prevent sticking.
2. Let the strawberries cook for 10-15 minutes, until the liquid thickens. In the last 5 minutes, add the sprig of basil, which will infuse the puree with a subtle aroma.
3. Turn off the heat and let it cool completely. After that, remove the basil sprig and blend the strawberries with a blender until you obtain a fine puree.
*Step 3: Strawberry cream (interior)*
1. Hydrate the gelatin in cold water for about 10 minutes, then dissolve it in a bain-marie. Make sure not to boil the gelatin, just let it melt.
2. In a bowl, whip the cold liquid cream until it becomes airy. Add the yogurt, strawberry puree, and dissolved gelatin, mixing until well combined. This light cream will add a creamy texture to the cake.
*Step 4: Strawberry cream (exterior)*
1. Repeat the process of hydrating and dissolving the gelatin.
2. Whip the liquid cream until it becomes airy, then add the strawberry puree and dissolved gelatin, mixing until well combined.
*Step 5: Assembling the cake*
1. Place the first slice of the base in the pan where you baked it, lined with plastic wrap or parchment paper. Soak generously with the strawberry syrup.
2. Add half of the interior cream, then the second slice of base, which you soak again. Continue with the remaining strawberry cream, then close with the last slice of base, which you also soak.
3. Place the cake in the freezer for 2-3 hours. This cooling time will help stabilize the cake and facilitate glazing.
*Step 6: Decorating the cake*
1. Remove the cake pan from the freezer. Place a cake board (cut 1 cm smaller than the base) on a platter, then carefully invert the cake on top.
2. Move the cake to a rack and pour the strawberry cream over it, making sure to have a plate under the rack to catch any drips.
3. Whip the liquid cream with the sugar until it becomes airy, place it in a piping bag with a simple tip, and decorate the cake as desired. You can create flowers, dots, or any other shapes you like.
Useful tips:
- Use fresh strawberries for an intense flavor, but don’t hesitate to use frozen strawberries, especially if they are out of season.
- Make sure the cream is cold (from the fridge) to whip better.
- You can add a hint of vanilla to the strawberry cream for an extra flavor.
Possible variations:
- Instead of basil, you can use fresh mint for a completely different flavor.
- Experiment with other fruits, such as raspberries or blackberries, to diversify the cake’s taste.
Frequently asked questions:
1. Can I use another type of flour for the base?
- While wheat flour is ideal, you can try a combination with almond flour for a different taste, but you may need to adjust the proportions.
2. How can I make this cake less sweet?
- Reduce the amount of sugar in the strawberry puree and in the strawberry cream.
3. What is the best way to store the cake?
- The cake stores well in the fridge, covered, for 2-3 days. If you don't consume it immediately, you can freeze individual slices.
This strawberry and basil cake is not just a dessert – it’s a story of flavors that blend perfectly and will remain in the memories of your loved ones. Enjoy!