Strawberry Cake

Strawberry Cake - a delicacy that combines the fluffy texture of the sponge with the fine cream and the enticing flavors of fresh strawberries. This recipe will not only delight your taste buds but will also bring a smile to the faces of your loved ones. Let's begin the culinary adventure!

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 8-10

Ingredients

For the sponge:
- 7 fresh eggs
- 7 tablespoons of sugar
- 7 tablespoons of oil (preferably sunflower oil)
- 7 tablespoons of flour
- Grated zest of one lemon (organic, for a more intense flavor)
- 1 teaspoon of lemon juice

For the cream:
- 400 g fresh strawberries (choose firm and fragrant strawberries)
- 200 g butter (at room temperature, for easier incorporation)
- 200 g sugar
- 50 ml water
- Juice of half a lemon
- 2 packets of vanilla sugar
- 6-7 tablespoons of vanilla pudding (can be store-bought or homemade)

Preparing the sponge

1. Separating the eggs: Start by separating the egg whites from the yolks. It is important to ensure that no traces of yolk remain in the whites, as this will prevent the foam from forming properly.

2. Beating the egg whites: In a clean, dry bowl, beat the egg whites with an electric mixer on high speed, gradually adding the sugar, one tablespoon at a time. Continue mixing until you achieve a firm, glossy foam. Add the lemon juice and grated zest for extra flavor.

3. Preparing the yolks: In another bowl, beat the yolks with the oil until the mixture becomes homogeneous and has a consistency similar to mayonnaise.

4. Combining the ingredients: Gently fold the egg white foam into the yolk mixture using a spatula and folding motions to keep the air in the mixture. Gradually add the sifted flour, mixing lightly.

5. Baking the sponge: Pour the mixture into a baking tray lined with parchment paper and greased with butter. Preheat the oven to 180°C and bake the sponge for 20-25 minutes. Do not open the oven door in the first 10-15 minutes to allow the batter to rise evenly. Check with a toothpick if it is baked; if it comes out clean, the sponge is ready.

Preparing the cream

1. Sugar syrup: In a saucepan, combine the sugar with the water and lemon juice. Bring the mixture to a boil over medium heat, stirring occasionally, until it becomes a thick syrup. Let it cool.

2. Beating the butter: In a large bowl, beat the butter with the vanilla sugar until you achieve a fluffy foam. This step is crucial for obtaining a fine cream.

3. Preparing the pudding: If you choose to make the vanilla pudding at home, follow the instructions on the package. Let the pudding cool completely.

4. Combining the ingredients: Once the syrup and pudding have cooled, alternately add them to the butter foam, mixing gently to obtain a homogeneous cream.

Assembling the cake

1. Cutting the sponge: Once the sponge has cooled, cut it into 2 or 3 layers, depending on your preferences. You can bake it separately in layers if you prefer a more uniform appearance.

2. Assembling: On the first layer of sponge, spread a generous layer of cream, followed by thin slices of strawberries. Repeat this process for each layer, ensuring you have enough cream to cover the last layer.

3. Finishing: Cover the cake with a thin layer of cream and decorate with the remaining strawberries. Place the cake in the refrigerator for 1-2 hours for the cream to set.

Serving suggestions

This strawberry cake is served cold, making it ideal for warm summer days. You can accompany it with a scoop of vanilla ice cream or a warm chocolate sauce to enhance the flavors. Additionally, a cold fruit tea or fresh orange juice are perfect accompaniments.

Nutritional benefits

Strawberries are rich in vitamin C, antioxidants, and fiber, making them excellent for the immune system and digestive health. Additionally, butter contains healthy fats that contribute to a balanced diet, and eggs are a good source of protein.

Frequently asked questions

1. Can I replace strawberries with other fruits?
Yes, you can try using raspberries, blueberries, or peaches for a different version of the cake.

2. How can I make the sponge moister?
You can add a fruit syrup over the sponge before adding the cream to soak it better.

3. How long can the cake be stored?
The cake can be stored in the refrigerator for up to 3 days, but it is recommended to consume it within the first 2 days to enjoy the freshness of the strawberries.

Tips and variations

- Create a strawberry gel layer: After assembling the cake, you can boil some strawberries with sugar and a little gelatin to make a gel to add on top.

- Add a splash of rum: A teaspoon of rum in the sugar syrup will give a surprising and complex flavor.

- Vary the flavors: You can experiment with vanilla or almond extracts in the cream to add a personal touch.

This strawberry cake is not just a dessert but also a way to bring family and friends together, creating sweet memories around the table. I invite you to try it and enjoy every bite!