Strawberry and whipped cream cake

Name: Strawberry and whipped cream cake
Ingredients: 5 medium farm eggs; 180 g sugar; 120 g flour; 20 g cocoa; 50 ml sunflower oil; 50 ml fir syrup; 1 g salt; 5 g baking powder (optional); 600 g Pilos whipping cream with 30% fat; 250 g strawberries; 2 tablespoons sugar; 400 g whipping cream with 30% fat; 1 1/2 tablespoons sugar; 3 strawberries; 3 jasmine flowers (optional); 80 ml still water; 20 ml concentrated strawberry syrup

Dessert - Strawberry and whipped cream cake by Ilona P. - Recipia

Strawberry and whipped cream cake slices neatly only after the sponge has cooled completely. The cocoa sponge holds five layers of whipped cream and strawberries, and after a few hours in the fridge the cake settles and cuts beautifully. I serve it cold, in thin slices, because the filling is generous. Preparation: 45 minutes. Cooking: 35 minutes. Resting: 6 hours. Total time: 7 hours and 20 minutes. Servings: 10. Approximately 550 kcal and 8 g protein per serving.

Ingredients

For the sponge

5 medium farm eggs
180 g sugar
120 g flour
20 g cocoa
50 ml sunflower oil
50 ml fir syrup
1 g salt
5 g baking powder (optional)

For the strawberry cream

600 g Pilos whipping cream with 30% fat
250 g strawberries
2 tablespoons sugar

For decorating

400 g whipping cream with 30% fat
1 1/2 tablespoons sugar
3 strawberries
3 jasmine flowers (optional)

For the syrup

80 ml still water
20 ml concentrated strawberry syrup

Preparation

1. Preheat the oven to 180°C. Separate the egg whites from the yolks. 2. Beat the yolks with 60 g of sugar until pale and fluffy. Add 50 ml of oil and 50 ml of fir syrup, then beat for a few seconds. 3. Beat the egg whites with 1 g of salt until foamy. Gradually add 120 g of sugar and beat until the foam is thick and glossy and the sugar has dissolved. 4. Fold the yolks into the whites with 2-3 circular strokes. Mix the flour with the cocoa and baking powder, sift them over the mixture and gently fold them in with a spatula, from the bottom up. 5. Pour the mixture into a baking pan lined with parchment paper. Bake at 180°C for 30-35 minutes, until a toothpick comes out clean. 6. Let the sponge cool completely, about 2 hours, preferably until the next day. Cut it into 5 layers. 7. Whip 600 g of cream, first at low speed, then at high speed. Add 2 tablespoons of sugar and stop the mixer when the whipped cream holds its shape. 8. Wash the strawberries for the filling, remove the stems, dry them well and cut them into small cubes. Fold them into the whipped cream. 9. Mix 80 ml of water with 20 ml of concentrated strawberry syrup. Put the first layer on a serving plate and moisten it very lightly with syrup. Spread 200 g of strawberry cream over it and repeat with the remaining layers, adding the syrup gradually and saving any that the sponge does not absorb. 10. Whip 400 g of cream with 1 1/2 tablespoons of sugar. Cover the cake with whipped cream, decorate it with 3 sliced strawberries and jasmine flowers, if using, then refrigerate it for 4 hours.

Notes

A 31 x 12 cm pan lined with parchment paper gives you a narrow sponge that you can cut into five layers. I’ve noticed that after 4 hours in the fridge, fresh strawberries release quite a lot of juice; if the fruit is very ripe, skip the syrup. Choose firm fruit and dry it well after washing, before cutting it, so you don’t add water to the whipped cream. Don’t rush the cutting: warm sponge crumbles more easily, so wait until it’s cool all the way through. You can replace the fir syrup with 50 ml of any other concentrated syrup you like. You can also use other seasonal fruit, but choose firm ones that won’t crush easily in the whipped cream. A slice goes well with black tea, and the jasmine flowers are an optional decoration. The cake contains gluten, eggs and dairy. The sponge can be baked a day ahead; after assembly, keep the cake in the fridge for no more than 3 days.