Strawberry cream mound

Strawberry Cream Mound – A Delight That Brings Sunshine to Your Plate

When it comes to desserts, few can rival the charm of a strawberry cream mound. This cake not only looks spectacular, but its taste is simply irresistible. It’s the kind of recipe that brings back memories of summer days spent with loved ones, savoring the sweet flavors of fresh strawberries. I’d like to share my recipe with you, which combines a light and fluffy base with a deliciously fresh cream.

Total preparation time: 1 hour and 30 minutes
Preparation time: 30 minutes
Baking time: 45 minutes
Servings: 10

Ingredients:

For the base:
- 6 eggs
- 6 tablespoons of sugar
- 7 tablespoons of all-purpose flour
- 3 tablespoons of cocoa powder
- 1 packet of baking powder
- 30 ml of oil
- 30 ml of water
- a pinch of salt

For the cream:
- 500 ml of whipped cream
- 150 g of cream cheese
- 500 g of strawberries
- 3 tablespoons of sugar

Steps to follow:

1. Prepare the strawberries: Start by chopping the strawberries into small cubes. Mix them with 3 tablespoons of sugar and let them drain in a colander over a bowl to catch the syrup. This step is essential, as the syrup will add sweetness and flavor to the cream.

2. Prepare the base: In a large bowl, beat the egg yolks with the oil and water until you have a smooth, creamy mixture. In another bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Gradually add the sugar while continuing to mix until it completely dissolves. This step is crucial for achieving a fluffy and airy base.

3. Combine the ingredients: Gently fold in the flour, baking powder, cocoa powder, and egg yolks into the egg white mixture. Mix gently with a spatula, being careful not to deflate the mixture. This will be the perfect base for the mound.

4. Bake the base: Pour the mixture into a springform pan lined with parchment paper. Preheat the oven to 180 degrees Celsius and bake the base for about 45 minutes. Check for doneness using a toothpick: if it comes out clean, the base is perfectly baked.

5. Prepare the cream: In a bowl, mix the drained strawberries with the cream cheese until well combined. Then, gently fold in the whipped cream, mixing carefully to maintain the airy texture.

6. Assemble the dessert: Once the base has cooled, use a knife to carve out a margin of about one centimeter, creating a hollow where you will pour the cream. Spread a thin layer of cream around the edges of the base for a uniform look. On top, sprinkle the crumbled base to create a mound effect.

7. Chill and serve: Let the cake chill in the refrigerator for at least an hour before serving, allowing the flavors to meld perfectly.

Serving suggestions:
You can decorate the cake with whole strawberries on top or a drizzle of chocolate sauce for an extra touch of flavor.

Tips and practical advice:
- Make sure all ingredients are at room temperature before you start. This will help with better mixing.
- If you want a healthier version, you can substitute sugar with a natural sweetener or honey.
- Instead of strawberries, feel free to experiment with other berries like blueberries or raspberries.

Nutritional benefits:
Strawberries are rich in vitamin C and antioxidants, contributing to a stronger immune system and healthy skin. Additionally, whipped cream adds calcium, while cream cheese provides proteins and healthy fats.

Frequently asked questions:
- Can I use other fruits for this recipe? Absolutely! Variety is key. Seasonal fruits like peaches or plums could add an interesting twist.
- How can I store the cake? You can keep it in the refrigerator, covered, for 2-3 days. However, it’s best enjoyed fresh!

This strawberry cream mound is more than just a cake; it’s a culinary experience that will delight both young and old. So, don’t hesitate! Put on your apron and unleash your creativity in the kitchen!