STRAWBERRY CAKE

Strawberry Cake – A Summer Delight

This strawberry cake is a true explosion of flavors, a perfect combination of soft chocolate sponge and fresh strawberry cream. It's not just a dessert; it's an experience that will bring a smile to your face and delight any festive table. Plus, it's a simple and quick recipe, ideal for anyone looking to impress without too much effort.

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Servings: 10

Ingredients:

*For the sponge:*
- 3 eggs
- 100 g granulated sugar
- 1 packet vanilla sugar
- 75 g flour
- 25 g cornstarch
- 3 tablespoons cocoa powder
- 1 packet baking powder
- 3 tablespoons amaretto liqueur

*For the strawberry cream:*
- 500 g fresh strawberries
- 500 ml heavy cream
- 1 packet whipped cream stabilizer
- 1 packet vanilla sugar
- 1 packet Tort-Gelee (gelatin for cakes)

The History of the Dessert:
Strawberry cake has a rich history, often associated with summer celebrations and festive meals. Strawberries, sweet and juicy fruits, have been cultivated for thousands of years, and their combination with chocolate has become a classic in many cultures. This cake not only pays tribute to the strawberry season but also showcases fresh, natural ingredients.

Step by Step:

1. Preparing the Sponge:
- Begin by preheating the oven to 180°C (350°F). Prepare a 24 cm round cake pan by lining it with parchment paper.
- In a large bowl, beat the egg whites with 2 tablespoons of water until frothy. Add the granulated sugar and vanilla sugar, continuing to mix until you achieve stiff peaks.
- Add the egg yolks, mixing gently to incorporate.
- In another bowl, combine the dry ingredients: flour, cornstarch, cocoa powder, and baking powder. Sift them to avoid lumps.
- Fold the dry ingredients into the egg mixture using a spatula until you have a smooth batter.

2. Baking the Sponge:
- Pour the batter into the prepared pan and level the surface.
- Bake in the preheated oven for about 20 minutes. Check for doneness with a toothpick; it should come out clean.
- After baking, remove the cake from the oven, peel off the parchment paper, and let it cool on a wire rack.

3. Making the Syrup:
- Meanwhile, prepare the syrup: combine 100 ml of water with 100 g of sugar in a small saucepan. Boil until the sugar is completely dissolved and the syrup thickens slightly.
- Once you have a slightly syrupy consistency, remove the saucepan from the heat and add the amaretto liqueur. Let it cool.

4. Preparing the Strawberry Cream:
- Wash and hull the strawberries. Set aside 100 g for decoration.
- Slice 200 g of strawberries into small pieces, and blend the remaining 200 g into a puree.
- In a large bowl, whip the heavy cream, adding the stabilizer and vanilla sugar, until it holds firm peaks.
- Gently fold the strawberry puree into the whipped cream. Add the sliced strawberries and mix carefully to avoid crushing them.

5. Assembling the Cake:
- Slice the cooled sponge in half horizontally. Place the first half on a serving platter.
- Soak the sponge with about 90% of the prepared syrup, distributing it evenly.
- Spread the strawberry cream over the soaked sponge, leveling it well.
- Place the second half of the sponge on top and soak it as well.

6. Finishing the Cake:
- Cover the cake with the remaining whipped cream, smoothing the top with a knife.
- Decorate with the reserved strawberry slices.
- Prepare the gelatin according to the package instructions, mixing the gelatin powder with 2 tablespoons of sugar and 150 ml of water, then boil for 1 minute.
- Allow the gelatin to cool slightly, then carefully pour it over the cake, ensuring even distribution.

7. Cooling and Serving:
- Let the cake cool at room temperature, then refrigerate for at least 2 hours before serving. This allows the flavors to meld and set.

Practical Tips:
- Use fresh, ripe strawberries for a more intense flavor. You can experiment with other seasonal fruits, such as raspberries or peaches, instead of strawberries.
- The cake can be made a few days in advance and stored in the refrigerator, making it ideal for party planning.
- If you don't have amaretto liqueur, you can use almond syrup or even rose water for a different flavor.

Frequently Asked Questions:
- Can I replace the cream with a vegan alternative? Yes, you can use plant-based cream to make a vegan version of this cake.
- How can I keep the cake fresh for longer? You can store it covered in the refrigerator, and the gelatin will help maintain moisture.

Delicious Pairings:
The strawberry cake pairs perfectly with a scoop of vanilla ice cream or a drizzle of caramel sauce. A refreshing drink like lemonade or a fruit tea will complement this dessert beautifully.

This strawberry cake is not just a dessert; it's a true celebration of flavors that will bring joy and delight to your tables. Make it with love and savor every slice!