Strawberry cream cake

Strawberry Cream Cake: A Delight for Celebrations

Today, I present to you a recipe for a strawberry cream cake that not only looks spectacular but is also easy to make. It’s perfect for any celebration or, why not, for an ordinary family evening. The base is inspired by a brownie, while the strawberry cream adds a fresh and aromatic touch. Let’s begin our culinary journey!

Preparation Time: 30 minutes
Baking Time: 30 minutes
Total Time: 1 hour
Servings: 8-10 servings

Ingredients

For the Base:
- 4 eggs
- 50 g butter (or margarine)
- 200 ml milk
- 300 g molasses (instead of sugar)
- 3 tablespoons cocoa powder
- 1 packet vanilla sugar
- 1 teaspoon vanilla extract
- 300 g flour
- 1 teaspoon baking powder

For the Cream:
- 300 g fresh strawberries
- 200 ml heavy cream
- 1 packet gelatin
- 5 tablespoons powdered sugar
- 1 teaspoon lemon extract

For Decoration:
- 300 ml heavy cream
- 100 g raw unsalted peanuts (ground)
- Fruit jellies for decoration

A Brief History of the Recipe

Strawberry cream cake is a dessert that has gained popularity worldwide due to its delicious combination of flavors and textures. Strawberries, a symbol of summer, are frequently used in desserts because of their natural sweetness and vibrant color. This recipe brings together the tradition of chocolate cakes and the freshness of fruits, creating a dessert that delights both the eyes and the taste buds.

Preparing the Base

1. Preparing the Ingredients: Start by gathering all your ingredients. Make sure the butter is at room temperature for easier incorporation.

2. The Base Mixture: In a pot, combine the milk, molasses, butter, vanilla extract, vanilla sugar, and the 3 tablespoons of cocoa powder. Place the pot over medium heat and stir constantly until the mixture begins to boil. Let it boil for 5 minutes.

3. Cooling the Mixture: Once the mixture has boiled, transfer it to another bowl placed in a larger bowl filled with cold water. This will help cool the mixture quickly.

4. Separating the Eggs: Meanwhile, separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form.

5. Combining the Ingredients: Once the milk mixture has cooled, add the yolks, then gradually incorporate the flour and baking powder. Mix well until you have a smooth batter. Then, gently fold in the beaten egg whites to avoid losing air.

6. Baking the Base: Pour the batter into a baking pan lined with parchment paper and place it in a preheated oven at 180°C (low heat). Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow the base to cool completely.

Preparing the Strawberry Cream

1. Preparing the Strawberries: Choose large, sweet, and fragrant strawberries. Cut them in half and lightly puree them with a blender – you don’t need a fine puree; just keep some chunks.

2. Cooking the Strawberries: Mix the pureed strawberries with the powdered sugar and lemon extract. Place the mixture on the stove and let it boil for 5-6 minutes, then let it cool for 10 minutes.

3. Hydrating the Gelatin: In a small bowl, hydrate the gelatin in cold water for 2 minutes. Once hydrated, add it to the strawberry sauce. Make sure the sauce has cooled completely before combining it with the cream.

4. Combining with the Cream: Whip the heavy cream until it becomes firm. Then, add the strawberry sauce and gently mix with a spatula to keep the air in the cream.

5. Chilling the Cream: Place the cream in the refrigerator for about 1 hour to set.

Assembling the Cake

1. Cutting the Base: Once the base has cooled, cut it in half horizontally to create two layers.

2. Soaking the Base: Although optional, I recommend soaking the base to add moisture. You can use a syrup made from fruit juice or a sugar syrup.

3. Filling the Cake: Spread the strawberry cream between the two soaked layers. Then, cover the cake with the whipped cream, smoothing it evenly.

4. Decorating: Sprinkle the ground peanuts around the edge of the cake for added texture. You can also add some fruit jellies on top for a cheerful and colorful look.

Serving and Variations

This strawberry cream cake is usually served chilled, making it a perfect dessert for a hot summer day. You might choose to pair it with a scoop of vanilla ice cream or a refreshing lemonade, which will perfectly complement the strawberry flavors.

Helpful Tips

- Sea Buckthorn Oil: If you don’t have molasses on hand, you can use brown sugar, but adjust the amount of milk to avoid making the batter too wet.
- Strawberry Ice Cream: A delicious variation would be to turn the strawberry cream into ice cream. After preparing the cream, place it in the freezer for a few hours, stirring every 30 minutes to prevent ice crystals from forming.
- Exotic Fruits: You can experiment with other fruits, such as peaches or mangoes, to create a tropical version of this cake.

Nutritional Information

Approximately, one serving of this strawberry cream cake contains about 350 calories, making it a sweet yet moderate choice, packed with vitamins and antioxidants from the strawberries. Moderation is key to enjoying this delight without regrets!

Frequently Asked Questions

- Can I use other types of fruit for the cream?
Yes, any sweet fruit will work, but adjust the sugar amount based on their sweetness.

- Can I prepare the cake a day in advance?
Absolutely! The cake will taste even better if you let it chill in the fridge overnight.

- How can I store the cake?
Cover the cake with plastic wrap and keep it in the fridge. It will stay fresh for 3-4 days.

I invite you to try this simple and delicious strawberry cream cake recipe and enjoy every bite! Whether it’s your birthday or just a simple occasion, this cake will bring smiles and joy to the faces of your loved ones. Bon appétit!