Strawberry cake

Name: Strawberry cake - Olimpia D.
Ingredients: 3 eggs 3 tablespoons of sugar 1 packet of chocolate Creme Ole 200 g strawberries 3 packets of vanilla sugar Cream 200 ml whipped cream 150 g sweetened condensed milk 1 packet o; 6 strawberries for decoration

Dessert - Strawberry cake by Olimpia D. - Recipia

A 16 x 22 cm baking dish is sufficient for this small cake with a chocolate base, strawberries, and vanilla cream. I made it during a time when I had no one to share a large tray with, so I used the smallest pan I had. The cake bakes directly over the strawberries sprinkled with vanilla sugar, then the cake is inverted so that the fruit remains on top. After cooling, it is cut into portions and decorated with vanilla cream. Quick Info Baking time: approximately 20-25 minutes Servings: 12 pieces Difficulty: easy Recipe type: strawberry cake with chocolate base and vanilla cream Total time is not specified exactly, as it depends on the cooling time of the cake and the time needed for decoration. Ingredients For the base and strawberry layer 3 eggs 3 tablespoons of sugar 1 packet of chocolate Creme Ole 200 g strawberries 3 packets of vanilla sugar For the cream 200 ml whipping cream 150 g sweetened condensed milk Pilos 1 packet of vanilla Creme Ole Approximately 100 ml milk For decoration 5-6 strawberries Preparation method 1. Wash the strawberries well, let them drain, and then gently dry them on a towel. Cut the 200 g of strawberries into pieces. 2. Prepare a 16 x 22 cm baking dish and line it with parchment paper. Arrange the cut strawberries evenly on the bottom of the dish, then sprinkle the 3 packets of vanilla sugar on top. 3. Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, along with a pinch of salt. 4. Place the yolks in a bowl, add the 3 tablespoons of sugar, and mix well until the sugar dissolves and the mixture lightens in color. 5. Add the packet of chocolate Creme Ole to the mixed yolks and incorporate it. 6. Finally, add the beaten egg whites. Gently fold them in from the bottom up to retain as much volume as possible. 7. Pour the batter over the strawberries in the dish and smooth the surface gently. 8. Place the dish in the preheated oven and bake the base for about 20-25 minutes. Check for doneness by inserting a toothpick into the cake. If it comes out clean, the cake is ready. 9. Remove the dish from the oven and invert the cake onto a platter. The parchment paper will come off easily after inverting. Allow the base to cool before cutting it. 10. Once cooled, cut the cake into 12 pieces. 11. For the cream, whip the whipping cream until it thickens. Add the packet of vanilla Creme Ole and the sweetened condensed milk. 12. The cream will be quite thick. Gradually add approximately 100 ml of milk and mix until it reaches a suitable texture for decorating. 13. Place the cream in a piping bag and decorate each piece of cake. 14. Cut the remaining 5-6 strawberries into small pieces and place them on top of the cream. Why I make this recipe often It’s a suitable cake when I want a small dessert. The dish is small, and the 12 pieces are easy to portion. The base comes together quickly, has few ingredients, and the combination of slightly sweetened strawberries, chocolate, and vanilla cream is balanced. Plus, using a piping bag makes each piece ready to serve without the need to cut a multi-layered cake. Tips and variations Tips The strawberries should be drained and dried before placing them in the dish. If they remain very wet, they will release more liquid during baking. Fold the egg whites in with slow, upward movements. This step helps keep the base airy, as the recipe does not contain flour. Do not open the oven too early. After about 20 minutes, you can check the base with a toothpick. Invert the cake after removing it from the oven, but let it cool before adding the cream. If the base is warm, the whipped cream and vanilla cream may lose their consistency. Milk should be added gradually to the cream. The approximate amount of 100 ml is used here, but it's better to incorporate it little by little, as the cream needs to remain firm enough for decoration. Substitutions In the original recipe, the cream is made with whipping cream, sweetened condensed milk Pilos, and vanilla Creme Ole. These ingredients are not substituted in the basic version, as the packet of Creme Ole contributes both to the flavor and the consistency of the cream. Variations You can keep the cake with just the strawberry layer and vanilla cream, without the additional decoration, if you don’t have strawberries for the top. In this case, use the 200 g for the layer in the dish. If you have larger strawberries, cut them into suitable pieces so they can be distributed in a single layer on the bottom of the dish. Very large pieces may not sit evenly. Serving ideas The cake is served cold, after the base has completely cooled and the cream has been added on top. The pieces can be placed directly on a platter, with the strawberry side facing up and the cream decorated with fruit. Frequently asked questions Can I use a larger baking dish? The recipe is calculated for a 16 x 22 cm dish. In a larger dish, the base will be thinner and may bake faster, but the quantities will not provide the same thickness as in the original version. How can I tell if the base is baked? Insert a toothpick into the base. If it comes out clean, without traces of raw batter, the cake can be removed from the oven. The approximate baking time is 20-25 minutes. When do I add the cream to the cake? The cream is added only after the base has cooled. The base is inverted, allowed to cool, and then cut into 12 pieces and decorated. Why is milk added to the cream? The cream made from whipping cream, vanilla Creme Ole, and condensed milk is very thick. The milk thins it to a texture that can be piped and used for decorating each piece. Can I make the cake without decorating it with a piping bag? Yes. The cream can be spread over the cake, but the original version involves individually decorating the 12 pieces, with the cream piped and topped with pieces of strawberries. Nutritional values The values are estimates and may vary depending on the whipping cream, condensed milk, and Creme Ole products used. For one piece out of the 12, the estimate is: Calories: approximately 150-190 kcal Protein: approximately 3-4 g Carbohydrates: approximately 16-22 g Fat: approximately 8-11 g The cake contains added sugar from the base, vanilla sugar, and condensed milk. The values do not represent an exact nutritional calculation, as complete information for the instant products used is not specified in the recipe. Storage and reheating Store the cake in the refrigerator in a covered container, as it contains cream based on whipping cream and condensed milk. It is best enjoyed cold. It should not be reheated, as the cream and strawberries do not retain their texture when heated.

Preparation

First, I washed the strawberries, drained them on a towel, and then sliced them. I prepared a baking tray (16/22 cm) with parchment paper and arranged the sliced strawberries on it, then sprinkled vanilla sugar over them. I whipped the egg whites until stiff with a pinch of salt. I mixed the egg yolks with sugar until the sugar dissolved, then added the packet of chocolate crème ole and finally the whipped egg whites, being careful to fold gently from the bottom up. I placed the batter over the strawberries and put the tray in the preheated oven for about 20-25 minutes. I checked if it was done with a toothpick. I took the tray out and turned it over onto a platter, let it cool, and then cut it into 12 pieces. Cream: I whipped the cream until it thickened and then added the packet of vanilla crème ole and condensed milk; since it was very thick, I added about 100 ml of milk. I put the cream in a piping bag and decorated each piece of cake, finally adding pieces of strawberries on top of the cream.

Strawberry cake

Preparation

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