Upside-down cake with strawberries and biscuits

Name: Upside-down cake with strawberries and biscuits - Sabina B.
Ingredients: 1 tablespoon of butter for greasing the pan; 150 g digestive biscuits; 500 g strawberries; 2 packets of vanilla sugar. Base: 125 g butter or Rama margarine; 110 g sugar; 2 eggs; 1/2 teaspoon baking powder; 3 tablespoons semolina (approximately 45 g); 250 g flour; 6 tablespoons milk. For dusting: 1 tablespoon powdered sugar.

Dessert - Upside-down cake with strawberries and biscuits by Sabina B. - Recipia

The upside-down strawberry and biscuit cake is based on an old recipe with apples, biscuits, and a fluffy base, but it has a slightly different composition. Digestive biscuits are placed at the bottom of the tray, topped with strawberries, and a buttery, semolina, and milk batter is baked on top. After baking, the cake is inverted so that the fruits and biscuit layer remain on the surface. It is perfect for breakfast or as a simple snack alongside coffee. Quick Info Preparation time: not specified in the original recipe Baking time: approximately 30 minutes Total time: not specified; includes preparation and baking Servings: number depends on the size of the cut pieces Difficulty: easy Recipe type: fruit cake, digestive biscuits, and semolina base Ingredients For the biscuit and fruit base 1 tablespoon butter, for greasing the tray 150 g digestive biscuits 500 g strawberries 2 packets of vanilla sugar Optional: 1 tablespoon sugar, if you prefer a sweeter cake For the batter 125 g butter or Rama margarine 110 g sugar 2 eggs 3 tablespoons semolina, approximately 45 g 6 tablespoons milk 250 g flour 1/2 teaspoon baking powder For finishing 1 tablespoon powdered sugar Instructions 1. Prepare the strawberries Wash the strawberries and remove the stems. Let them drain well. If they are large, slice them; small ones can be left whole. 2. Prepare the tray Grease the bottom and, if necessary, the sides of a tray with butter or margarine. For this cake, a square tray of about 23-24 cm was used. Crush the digestive biscuits by hand into small pieces. They should not be turned into a fine powder, and there is no need to use a food processor. Sprinkle them evenly on the bottom of the tray. 3. Arrange the fruits Place the strawberries over the layer of biscuits. If you used larger fruits, distribute the slices to cover the surface as much as possible. Sprinkle the two packets of vanilla sugar on top. For a sweeter cake, you can also add the tablespoon of sugar specified in the recipe. 4. Prepare the batter In a bowl, mix the butter with the sugar until well combined. Add the eggs one at a time, mixing after each addition. Incorporate the semolina and milk, then gradually add the flour mixed with the baking powder. The resulting mixture is spooned over the strawberries. Spread it gently and level the surface without disturbing the fruits underneath too much. 5. Bake the cake Place the tray in a preheated oven at 170 degrees Celsius. Bake the cake for about 30 minutes, or until it passes the toothpick test. Baking time may vary slightly depending on the oven, so check the base towards the end of baking. If the toothpick inserted into the base comes out clean, the cake is ready. 6. Invert and serve Remove the tray from the oven and let the cake cool slightly. It does not need to cool completely before inverting. Place a plate or cutting board over the tray and invert the cake in one smooth motion. If any biscuit or fruit remains in the tray, you can place it back on the surface of the cake. Let it cool enough to be sliced, then dust it with powdered sugar and serve. Why I make this recipe often I love the combination of digestive biscuits, slightly sweetened strawberries, and the semolina base. The biscuits provide a denser texture than classic ones, and the base is prepared without complicated techniques. Additionally, the cake is made in one tray and can be served warm after cooling or cold. Tips and variations Tips Digestive biscuits are recommended for this recipe because they have a suitable taste and texture alongside strawberries and the base. Crush them only by hand into small pieces. If you crumble them completely, the bottom layer may become too compact. The strawberries should be well drained after washing. Excess water can contribute to a wetter composition in the fruit area. When placing the batter over the fruits, use a spoon and distribute the mixture in several spots. This way, it spreads more easily over the entire surface. For inverting, let the cake cool slightly, but do not leave it in the tray until it cools completely. The layer of fruits and biscuits may detach more difficultly. Substitutions The butter in the batter can be replaced with Rama margarine, as per the recipe. For greasing the tray, either butter or margarine can be used. If you do not have powdered sugar for finishing, the cake can also be served without this layer. Powdered sugar is used only for dusting after inverting. Variations Strawberries can be sliced if they are large or left whole if they are small. This is the variation provided in the basic recipe and mostly depends on the size of the fruits. The amount of sugar over the strawberries can remain at the two packets of vanilla sugar or can be supplemented with a tablespoon of sugar if you prefer a sweeter taste. Serving ideas Slice the cake after it has cooled enough to hold its shape. It can be served plain, dusted with powdered sugar, alongside coffee. It is suitable for breakfast or as a snack. Frequently asked questions Can I use regular biscuits instead of digestive biscuits? Yes, but the recipe recommends using digestive biscuits. They have a texture and taste that better complements the strawberries and the buttery, semolina, and milk base. Do I need to crush the biscuits in a food processor? No. The biscuits can be easily broken and crushed by hand. There is no need to turn them into a fine powder. Should the strawberries be whole or cut? Small fruits can be left whole, while larger ones should be sliced. It is important that they are well drained before being placed over the biscuits. How do I check if the cake is baked? Insert a toothpick into the base. If it comes out clean, the cake is ready. Baking takes about 30 minutes at 170 degrees Celsius. When should the cake be inverted? After removing it from the oven, let it cool slightly, then invert it onto a plate or cutting board. Finally, dust it with powdered sugar. Nutritional values The values below are approximate and have been calculated based on the mentioned ingredients, without establishing an exact number of servings. For approximately 100 g of cake: Calories: approximately 250-270 kcal Protein: approximately 5-6 g Fat: approximately 11-13 g Carbohydrates: approximately 34-37 g Fiber: approximately 2-3 g Quantities may vary depending on the type of digestive biscuits, brand of margarine or butter, egg size, and amount of sugar used. If you add the optional tablespoon of sugar, the total energy value increases slightly. Storage and reheating Keep the cake covered to prevent it from drying out, and consume it while it is fresh. Since it contains strawberries and a layer of biscuits, the texture is best in the first few days after baking. It can be served at room temperature after cooling. If you prefer to consume it warm, gently heat the pieces, being careful not to leave them too long, as the fruits and biscuit layer may become soggy.

Upside-down cake with strawberries and biscuits

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