Fruit and Strawberry Cream Cake
Preparation: 30 minutes
Baking: 30 minutes
Total: 2 hours and 30 minutes
Servings: 12
Who doesn't love a delicious cake filled with fresh fruits and a smooth cream? The recipe I propose today is a true feast for the taste buds. This strawberry cake, with a fluffy base and rich cream, is perfect for any occasion, whether you are celebrating an anniversary or just want to treat yourself.
The history of fruit cakes spans across time, being a tradition in many cultures. These sweet delights have evolved, with each recipe bringing a touch of the local flavor. Today, we will create a version that combines tradition with a fresh taste, thanks to the aromatic strawberries.
Ingredients:
For the base:
- 7 large eggs
- 100 ml strawberry syrup
- 100 ml oil (preferably sunflower or light olive oil)
- 400 g flour
- 1 baking powder
- 2 tablespoons cocoa powder
- 1 lemon essence
- A pinch of salt
For the cream:
- 1 liter milk (you can also use plant-based milk, such as almond or coconut milk)
- 200 g sugar
- 6 egg yolks
- 100 g butter (optional, for a creamier texture)
- 3 tablespoons semolina
- Fresh strawberries (about 300 g, diced)
For decoration:
- 6 whole strawberries
- 1 packet red gelatin (dissolved according to the instructions on the packet)
Preparing the bases:
1. Start by preheating the oven to 180 degrees Celsius. This will ensure an even and perfect baking of the base.
2. Separate the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt until they form a stiff foam. This is an essential step to achieve a fluffy base.
3. In another bowl, mix the yolks with the sugar, cocoa, lemon essence, and oil. Mix well until you obtain a homogeneous composition.
4. Add the yolk mixture over the egg whites, gently mixing to avoid deflating the egg whites. This is the secret to a fluffy base!
5. Start to gradually incorporate the syrup and the flour mixed with baking powder, gently stirring from the edges to the center.
6. Prepare a springform pan lined with parchment paper, and pour the mixture into it. Bake for 25-30 minutes or until a toothpick comes out clean.
Preparing the cream:
1. In a saucepan, bring the milk to a boil, adding 100 g of sugar.
2. In a separate bowl, mix the remaining sugar with the egg yolks until the sugar dissolves.
3. When the milk is hot, slowly pour it over the yolk mixture, stirring continuously to avoid curdling the yolks.
4. Put the mixture back on low heat and gradually add the semolina, stirring continuously. Continue cooking until the cream thickens (about 5-7 minutes).
5. Once the cream has thickened, remove it from the heat and add the diced strawberries. Let it cool for 15 minutes.
Assembling the cake:
1. After the base has completely cooled, cut it into 3 equal slices. You can use a sharp knife to achieve clean cuts.
2. Soak the first slice with a little cherry compote or strawberry syrup for added moisture and intense flavor.
3. Place the first slice of base in a springform pan. Add a layer of cream on top.
4. Place the second slice of base and decorate the edge with halved strawberries. Continue with another layer of cream.
5. Place the last slice of base, soak it, and decorate with the remaining strawberry slices.
6. Prepare the red gelatin according to the instructions on the packet and pour it evenly over the cake, ensuring it covers the strawberries well.
7. Refrigerate the cake for a minimum of 2 hours, during which the flavors will blend perfectly.
Serving suggestions and variations:
This strawberry cake is perfect served with a glass of lemonade or a cup of green tea. You can also add some whipped cream on top for extra creaminess. For a more decadent version, you can replace the strawberries with other seasonal fruits, such as raspberries or peaches.
Nutritional benefits:
Strawberries are rich in vitamin C, antioxidants, and fiber, making them not only delicious but also very healthy. Additionally, the egg base provides quality protein, while the semolina adds complex carbohydrates, essential for energy.
Frequently asked questions:
1. Can I use other fruits instead of strawberries?
Yes, you can experiment with different fruits, such as raspberries, blueberries, or even peaches. Make sure the fruits are fresh for the best taste.
2. How can I make the cake less sweet?
Reducing the amount of sugar in the cream or using more acidic fruits can help achieve a more balanced taste.
3. Can I make the cake a day in advance?
Absolutely! The cake keeps well in the refrigerator, and the flavors intensify, becoming even tastier the next day.
This fruit and strawberry cream cake is not only a quick dessert but also a true delight for the eyes and taste. I encourage you to try the recipe, enjoy its fresh aroma, and treat yourself to a slice of happiness. So, gather your ingredients and let’s enjoy a delicious dessert together!
Preparation: 30 minutes
Baking: 30 minutes
Total: 2 hours and 30 minutes
Servings: 12
Who doesn't love a delicious cake filled with fresh fruits and a smooth cream? The recipe I propose today is a true feast for the taste buds. This strawberry cake, with a fluffy base and rich cream, is perfect for any occasion, whether you are celebrating an anniversary or just want to treat yourself.
The history of fruit cakes spans across time, being a tradition in many cultures. These sweet delights have evolved, with each recipe bringing a touch of the local flavor. Today, we will create a version that combines tradition with a fresh taste, thanks to the aromatic strawberries.
Ingredients:
For the base:
- 7 large eggs
- 100 ml strawberry syrup
- 100 ml oil (preferably sunflower or light olive oil)
- 400 g flour
- 1 baking powder
- 2 tablespoons cocoa powder
- 1 lemon essence
- A pinch of salt
For the cream:
- 1 liter milk (you can also use plant-based milk, such as almond or coconut milk)
- 200 g sugar
- 6 egg yolks
- 100 g butter (optional, for a creamier texture)
- 3 tablespoons semolina
- Fresh strawberries (about 300 g, diced)
For decoration:
- 6 whole strawberries
- 1 packet red gelatin (dissolved according to the instructions on the packet)
Preparing the bases:
1. Start by preheating the oven to 180 degrees Celsius. This will ensure an even and perfect baking of the base.
2. Separate the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt until they form a stiff foam. This is an essential step to achieve a fluffy base.
3. In another bowl, mix the yolks with the sugar, cocoa, lemon essence, and oil. Mix well until you obtain a homogeneous composition.
4. Add the yolk mixture over the egg whites, gently mixing to avoid deflating the egg whites. This is the secret to a fluffy base!
5. Start to gradually incorporate the syrup and the flour mixed with baking powder, gently stirring from the edges to the center.
6. Prepare a springform pan lined with parchment paper, and pour the mixture into it. Bake for 25-30 minutes or until a toothpick comes out clean.
Preparing the cream:
1. In a saucepan, bring the milk to a boil, adding 100 g of sugar.
2. In a separate bowl, mix the remaining sugar with the egg yolks until the sugar dissolves.
3. When the milk is hot, slowly pour it over the yolk mixture, stirring continuously to avoid curdling the yolks.
4. Put the mixture back on low heat and gradually add the semolina, stirring continuously. Continue cooking until the cream thickens (about 5-7 minutes).
5. Once the cream has thickened, remove it from the heat and add the diced strawberries. Let it cool for 15 minutes.
Assembling the cake:
1. After the base has completely cooled, cut it into 3 equal slices. You can use a sharp knife to achieve clean cuts.
2. Soak the first slice with a little cherry compote or strawberry syrup for added moisture and intense flavor.
3. Place the first slice of base in a springform pan. Add a layer of cream on top.
4. Place the second slice of base and decorate the edge with halved strawberries. Continue with another layer of cream.
5. Place the last slice of base, soak it, and decorate with the remaining strawberry slices.
6. Prepare the red gelatin according to the instructions on the packet and pour it evenly over the cake, ensuring it covers the strawberries well.
7. Refrigerate the cake for a minimum of 2 hours, during which the flavors will blend perfectly.
Serving suggestions and variations:
This strawberry cake is perfect served with a glass of lemonade or a cup of green tea. You can also add some whipped cream on top for extra creaminess. For a more decadent version, you can replace the strawberries with other seasonal fruits, such as raspberries or peaches.
Nutritional benefits:
Strawberries are rich in vitamin C, antioxidants, and fiber, making them not only delicious but also very healthy. Additionally, the egg base provides quality protein, while the semolina adds complex carbohydrates, essential for energy.
Frequently asked questions:
1. Can I use other fruits instead of strawberries?
Yes, you can experiment with different fruits, such as raspberries, blueberries, or even peaches. Make sure the fruits are fresh for the best taste.
2. How can I make the cake less sweet?
Reducing the amount of sugar in the cream or using more acidic fruits can help achieve a more balanced taste.
3. Can I make the cake a day in advance?
Absolutely! The cake keeps well in the refrigerator, and the flavors intensify, becoming even tastier the next day.
This fruit and strawberry cream cake is not only a quick dessert but also a true delight for the eyes and taste. I encourage you to try the recipe, enjoy its fresh aroma, and treat yourself to a slice of happiness. So, gather your ingredients and let’s enjoy a delicious dessert together!