Strawberry cake

Strawberry Cake - A Refreshing and Flavorful Delicacy

If you're looking for a dessert that combines the sweetness of strawberries with a fluffy and creamy texture, you've come to the right place. This strawberry cake is not only a feast for the taste buds but also a true visual delight. Regardless of the occasion – a birthday party, a get-together with friends, or simply a family evening – this cake will bring smiles to the faces of your loved ones.

Preparation time: 1 hour
Baking time: 30 minutes
Total time: 2 hours and 30 minutes (including cooling)
Number of servings: 10

The history of strawberry cake has deep roots in the tradition of combining seasonal fruits with creamy layers on fluffy bases. This recipe is a modern reinterpretation that brings a touch of freshness and elegance, suitable for any festive or simple meal.

Ingredients:

For the base:
- 354 g egg whites (approximately 12 egg whites)
- 1 pinch of salt
- 100 g granulated sugar
- 250 g flour
- 1 teaspoon strawberry essence
- 1 drop food coloring (optional)
- 10 g baking powder

For the syrup:
- 120 ml concentrated strawberry syrup + 120 ml still water

For cream 1:
- 400 g yogurt
- 200 g whipping cream
- 4 tablespoons sugar
- 165 g pureed strawberries
- 100 g diced strawberries
- 2 packets gelatin
- 200 ml water

For cream 2:
- 160 g egg whites (approximately 6 egg whites)
- 1 pinch of salt
- 265 g sugar
- 100 ml water
- 100 g pureed strawberries
- 2 packets granulated gelatin
- 200 ml water

For decoration:
- 400 g whipping cream
- 1 packet cream stabilizer
- A few whole strawberries
- 100 g colorful candies

Preparing the strawberry cake:

1. Preparing the base:
- Start by preheating the oven to 190 degrees Celsius. This step is essential for achieving a fluffy and even base.
- In a large bowl, beat the egg whites with a pinch of salt until you obtain a firm foam. Gradually add the sugar, continuing to mix until it is completely dissolved and the foam becomes shiny.
- In another bowl, mix the flour with the baking powder. Sift the flour mixture into the beaten egg whites in small amounts, and gently fold it in with a spatula using wide, circular motions. Add the strawberry essence and food coloring, if using, for a more vibrant appearance.
- Pour the mixture into a 24 cm baking pan lined with parchment paper, and bake in the oven for 30 minutes. Check if it is baked by inserting a toothpick in the center; if it comes out clean, the base is ready.
- Remove the base from the oven and let it cool completely before cutting it.

2. Preparing the creams:
- Cream 1:
- Hydrate the gelatin in 200 ml of water for 10 minutes, then dissolve it in a bain-marie.
- Whip the cream with the sugar until it gains volume and consistency.
- In another bowl, mix the yogurt with the whipped cream, pureed strawberries, and diced strawberries. Add the dissolved gelatin and mix well.
- Cream 2:
- Hydrate the gelatin in 200 ml of water for 10 minutes and dissolve it in a bain-marie.
- In a saucepan, combine 200 g of sugar with 100 ml of water and boil over medium heat, stirring occasionally, until the liquid reduces to one-third of its original volume.
- Beat the egg whites with a pinch of salt until foamy, then add the remaining sugar and continue mixing. At medium speed, slowly incorporate the hot syrup into the egg whites. Once cooled, add the dissolved gelatin and pureed strawberries, mixing well.

3. Assembling the cake:
- Line a springform pan with plastic wrap. Place the first layer of cake and soak it well with the strawberry syrup. Add half of cream 1, followed by the second layer of cake, which you soak again. Continue with the remaining cream 1 and finish with the last layer of cake, soaking it as well.
- Place the cake in the refrigerator for at least 2 hours to set properly.
- Remove the cake to a serving platter, cover it with cream 2, and leave it in the fridge for another hour.
- For decoration, whip the cream with the stabilizer until you achieve a firm consistency. Cover the cake with this cream and decorate it with whole strawberries and colorful candies.

Useful tips:
- Make sure all ingredients are at room temperature before starting the preparation.
- You can replace the strawberries with other seasonal fruits, such as raspberries or blueberries, to vary the recipe.
- The cake can be stored in the refrigerator for a few days, but it is best consumed fresh to retain its intense flavors.

Nutritional benefits:
This strawberry cake is not only delicious but also offers nutritional benefits. Strawberries are rich in vitamin C, antioxidants, and fiber, contributing to a healthy immune system and good digestion. Yogurt and whipping cream add protein and calcium, essential for a balanced diet.

Frequently asked questions:
1. Can I use a different type of sugar?
- Yes, you can experiment with brown sugar or natural sweeteners, but the taste and texture may vary.
2. How can I make the cake lighter?
- You can reduce the amount of sugar and cream, using Greek yogurt or low-fat yogurt.
3. Is this cake suitable for vegans?
- You can adapt the recipe using aquafaba (chickpea water) and plant-based cream.

In conclusion, this strawberry cake is a perfect choice for any occasion, bringing a touch of freshness and flavor. It will not only delight your taste buds but also add a note of joy to any meal. So, put on your apron and unleash your creativity in the kitchen! Enjoy!