Strawberry and whipped cream cake

Name: Strawberry and whipped cream cake - Tamara B.
Ingredients: Base 3 eggs 3 tablespoons sugar 2 packets vanilla sugar 3 tablespoons oil 4 tablespoons flour 1/2 baking powder Cream 400 g whipped cream 300 g sour cream 4 tablespoons sugar 300 g strawberries Decora

Dessert - Strawberry and whipped cream cake by Tamara B. - Recipia

The strawberry and whipped cream cake is prepared from a simple sponge cake, a cream made with sour cream, whipped cream, and strawberries, then assembled in a round dish and left to cool for a few hours. The most important part is that the sponge is completely cooled before cutting and that the cake stays in the fridge long enough to hold its shape. Finally, the cake is turned out onto a platter and covered with cake jelly and whipped cream. Quick info Preparation time: not specified in the original recipe Baking time: about 30 minutes Cooling time: a few hours or overnight Total time: depends on cooling time; at least a few hours are needed Servings: not specified; the cake is portioned according to the size of the dish and slices Difficulty: medium Recipe type: homemade cake with strawberries, whipped cream, and fluffy sponge Ingredients For the sponge 3 eggs 3 tablespoons sugar 2 packets vanilla sugar 3 tablespoons oil 4 tablespoons flour 1/2 packet baking powder For the cream 400 g whipped cream 300 g sour cream 4 tablespoons sugar 300 g strawberries For decoration 700 g strawberries 1 packet cake jelly For greasing the dish, a little oil is used, according to the original recipe. Preparation method 1. Preparing the sponge Before starting, preheat the oven. Separate the egg whites from the yolks and beat them with a pinch of salt until foamy. Add the sugar and vanilla sugar, then continue beating until the sugar dissolves. Add the yolks one at a time, mixing well after each addition. Gradually add the oil and incorporate it into the mixture. Mix the flour separately with the baking powder, then gradually add it to the mixture. This time, mix gently with a spoon, avoiding vigorous mixing. This way, the mixture remains airy. Pour the batter into a greased pan and place it in the preheated oven. Bake the sponge for about 30 minutes. The time may vary depending on the oven, so check with a toothpick. If it comes out clean, the sponge is baked. Let the sponge cool completely. It should not be cut while warm, as it may break. After cooling, cut it into two layers. 2. Preparing the cream Beat the sour cream together with the sugar. Whip the cream separately, then mix it into the sour cream mixture. Set aside 5 tablespoons of whipped cream for decorating the dish. Wash the strawberries for the cream, cut them in half, and add them to the sour cream and whipped cream mixture. Mix gently so that the fruit remains as whole as possible. Set the cream aside until the cake is assembled. 3. Preparing the dish and decoration Wash the remaining strawberries, the 700 g for decoration, and slice them. Use a round dish. Grease it with oil and line it with plastic wrap. The wrap should cover the dish well, as it helps to remove the cake after cooling. Place the strawberry slices on the bottom and sides of the dish. Spread the reserved whipped cream over them, which is the 5 tablespoons. 4. Assembling the cake Place the first layer of sponge in the dish over the layer of strawberries and whipped cream. Fit it gently so that it takes the shape of the dish. Spread the cream with sour cream, whipped cream, and strawberries over the sponge. Add the second layer of sponge and cover the dish with plastic wrap. Place the cake in the fridge for a few hours or, preferably, overnight. During this time, the cream cools and the cake stabilizes. 5. Turning out and decorating When the cake is well chilled, place a platter on top of the dish and carefully turn it out. Remove the dish and then the plastic wrap. Prepare the cake jelly according to the instructions on the packet. Pour it over the layer of strawberries on top, then decorate the cake with whipped cream and mint leaves or strawberry leaves. Why I make this recipe often I like it because it uses a simple sponge and does not require a complicated cream. Strawberries are found both inside and outside, and assembling in a round dish gives the cake a nice shape without needing a special ring. Plus, the cake can be made in advance and kept in the fridge until serving. Tips The sponge must be allowed to cool completely before being cut and assembled. If it is still warm, the layers may break, and the cream may become softer. Flour and baking powder should be incorporated with a spoon, gradually. Too vigorous mixing can deflate the egg whites, and the sponge will not have the same texture. Strawberries should be washed before cutting and allowed to drain well. For decoration, the slices should be carefully arranged in the dish, as they will be visible after turning out the cake. It is important for the cake to stay in the fridge for a few hours. If time allows, leaving it overnight helps to set the layers and makes turning out easier. Substitutions The original recipe does not offer substitutions for ingredients. You can use the types of sour cream and whipped cream available for this preparation, but the quantities remain as mentioned in the recipe. If mint leaves are not used for decoration, they can be replaced with strawberry leaves, as indicated in the original recipe. Variations The cake can be decorated only with strawberries and jelly, without whipped cream on top. However, in the original recipe, 5 tablespoons of whipped cream are reserved for the layer in the dish and for decoration. For a different look, the strawberry slices can be arranged in different shapes on the bottom and sides of the dish. It is important that they are distributed evenly, as they will form the exterior of the cake after turning out. Serving ideas The cake is served cold, after being in the fridge. It is cut into slices with a knife and kept cool between servings. The jelly on top is added after the cake is turned out, before the final decoration with whipped cream. Frequently asked questions 1. Can I cut the sponge immediately after baking? It is not recommended. The sponge must cool completely before being cut in half. While warm, it is more fragile and may break during assembly. 2. How long should the cake stay in the fridge? The recipe indicates a few hours or overnight. For a more stable shape and easier turning out, you can leave it overnight. 3. Why is plastic wrap used? The wrap lines the dish and helps to remove the cake after cooling. Without the wrap, the layer of strawberries and whipped cream on the edges may stick to the dish. 4. When is the cake jelly added? The jelly is prepared and poured after the cake has been turned out onto the platter. It is placed over the strawberries that form the top of the cake. 5. What happens with the 5 tablespoons of whipped cream reserved? The reserved whipped cream is spread in the dish over the strawberry slices before placing the first layer of sponge. It can also be used for the final decoration of the cake. Nutritional values The values are estimates and may vary depending on the type of sour cream, whipped cream, and jelly used. If the cake is divided into approximately 10 slices, one slice may have around 300-350 kcal. Approximately, for one slice: Calories: about 300-350 kcal Proteins: about 5-6 g Carbohydrates: about 35-45 g Fats: about 15-20 g The largest variation occurs with whipped cream and sour cream, as the fat content differs greatly between products. Sugar, oil, sponge, and jelly also contribute to the energy value. Storage and reheating The cake is stored in the fridge, covered, as it contains whipped cream, sour cream, and strawberries. It is best consumed cold and not reheated. For a good appearance, it is recommended to keep it whole until serving, then cut into slices. The strawberries and whipped cream maintain their texture best while the cake remains refrigerated.

Strawberry and whipped cream cake

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