Strawberry cake with vanilla cream

Name: Strawberry cake with vanilla cream - Marga B.
Ingredients: 6 eggs; 5 tablespoons of water; 12 tablespoons of sugar; a pinch of salt; 12 tablespoons of flour; vanilla essence; vanilla cream; 1 cup of strawberries; 500 ml of milk; 2 tablespoons of sugar or 2 packets of vanilla sugar; 1 teaspoon of butter; vanilla pudding (prepared according to instructions); For the syrup: 50 ml of milk; 2 tablespoons of sugar; rum essence; butter; baking paper; For decoration: 250 ml of liquid cream; cocoa.

Dessert - Strawberry cake with vanilla cream by Marga B. - Recipia

Strawberry and Vanilla Cream Cake When strawberries are in season, this cake is one of the simple recipes you can make at home with just a few ingredients. The base is a sponge cake baked in a round pan, the cream is prepared from vanilla pudding, and the fruits are layered in thin slices. The cake is decorated with whipped cream and a little cocoa, then chilled for a few hours. It is easier to slice after the cream has cooled and set well. Quick Info Total time: not specified in the original recipe; includes preparation of the base, cream, assembly, and cooling Preparation time: approximately 35-45 minutes, excluding cooling time Baking time: not specified; the base is kept in the oven until a toothpick test comes out clean Servings: approximately 10-12 slices, depending on the size of the cake Difficulty: medium Recipe type: cake with vanilla cream and seasonal fruits Ingredients For the base 6 eggs 1 pinch of salt 5 tablespoons of water 12 tablespoons of sugar 12 tablespoons of flour vanilla essence butter, for greasing the pan baking paper The original list also includes water, but the steps do not specify when to add it. To keep the recipe as it was passed down, I included it in the ingredients without establishing a new step. For the vanilla cream 500 ml milk 2 tablespoons of sugar or 2 packets of vanilla sugar 1 teaspoon of butter 1 packet of vanilla pudding, prepared according to the instructions on the package For the strawberries 1 cup of strawberries For the syrup 50 ml milk 2 tablespoons of sugar rum essence For decoration 250 ml liquid whipped cream cocoa Preparation method 1. Prepare the base Separate the egg whites from the yolks. Place the egg whites in a bowl, add the salt, and beat until you achieve a well-formed foam. Add the sugar and continue beating until the mixture becomes uniform. Add all the yolks at once and incorporate them with a wooden spoon, mixing until homogeneous. Add the vanilla essence, then the flour gradually. Mix enough to obtain a homogeneous composition, without insisting unnecessarily after the flour has been incorporated. The original recipe also mentions 5 tablespoons of water in the ingredients, but it does not specify the step in which it is used. If you follow the original instructions, the preparation of the base is done in the order above. Grease the cake pan with butter and line it with baking paper. Preheat the oven, pour the mixture into the pan, and bake the base until it is well done. Check it with a toothpick: if it comes out clean, the base is baked. Remove the base from the oven and let it cool before slicing. It is important not to slice it while it is warm, as it can break more easily. 2. Prepare the syrup Put the 50 ml of milk to boil together with the 2 tablespoons of sugar and the rum essence. Let the mixture boil, then remove from heat and let it cool. The syrup should not be used hot over the base. When the base is cool and the syrup is at most lukewarm, you can use it for soaking. 3. Prepare the vanilla cream Prepare the pudding following the instructions on the package, as the quantities and method may vary depending on the product. From the 500 ml of milk, reserve about a quarter cup. Mix the reserved milk with the sugar and pudding powder until no lumps remain. The rest of the milk is boiled together with the butter. When the milk starts to boil, pour the mixture from the cup in a thin stream, over low heat, continuously mixing with a whisk. Continue to mix until the cream thickens. Remove the pan from heat and let the cream cool. In the original recipe, the cream was used when it was still slightly warm. It should not be hot at the time of assembly, as it can soften the base and whipped cream too much. 4. Cut and soak the base After the base has completely cooled, cut it into three layers. Try to cut the layers as evenly as possible, so that the cake stands upright at the end. Soak each layer with the prepared syrup. Make sure to distribute it over the entire surface, not just in one spot. The base should be tender but not soaked. 5. Assemble the cake Divide the vanilla cream into two parts. Place the first layer of the base on a platter and spread half of the vanilla cream over it. Wash and clean the strawberries, then slice them thinly. Place the fruit over the cream in as even a layer as possible. Place the second layer of the base on top and repeat: spread the remaining cream, then add a second layer of strawberries. Cover with the last layer of the base. If some strawberry slices are very large, you can cut them smaller. More even layers help the cake cut more easily. 6. Decorate the cake Prepare the liquid whipped cream and decorate the cake to your liking. You can cover the top and sides or make a simpler decoration just on the surface. Put cocoa in a small sieve and sprinkle a fine layer over the cake. In the original recipe, the cake can also be decorated with fruits on top. Let the cake chill for a few hours before serving. It is even better the next day, when the cream has cooled and the base has absorbed the syrup. Why I make the recipe often It is a cake suitable for strawberry season and does not require a complicated cream. The vanilla pudding is quick to make, and the base can be prepared a day in advance. After cooling, the slices cut nicely, and the taste is more balanced than immediately after assembly. If I do not have time to bake the base, I can use a store-bought one, although the homemade version remains tastier. Tips and variations Tips Let the base cool before slicing. A warm base is harder to slice into three layers and can crumble. The cream should be cooled or at most lukewarm before assembly. If it is too hot, it can excessively soften the base. Cut the strawberries into thin slices and arrange them in a single layer. This way, the cake remains more stable and is easier to portion. Do not use all the syrup in one spot. Spread it as evenly as possible over the layers. Substitutions The homemade base can be replaced with a store-bought cake base. The cream remains the same, prepared from vanilla pudding. The sugar in the cream can be replaced with 2 packets of vanilla sugar, according to the ingredient list. Variations You can keep the decoration simple, just with whipped cream and cocoa, or you can add strawberries on top. The fruits for decoration are added last, after the cake has been covered with whipped cream. Depending on the season, the recipe can also be prepared with other fruits, but the transmitted version is the one with strawberries. Serving ideas Serve the cake cold, after a few hours in the refrigerator or the next day. It cuts more easily with a thin-bladed knife, and the slices hold their layers better. Frequently asked questions How long should the base be baked? The recipe does not specify an exact baking time. The base is left in the oven until it passes the toothpick test. Insert a toothpick in the center; if it comes out clean, the base is done. Can I use a store-bought base? Yes. The recipe mentions this option for situations when you do not want to bake the base. You can cut it into three layers, then soak and assemble it with the cream and strawberries. Should the cream be added warm or cold? In the original recipe, the cream was allowed to cool until it became slightly warm. Avoid using it hot. You can let it cool longer if you want it to be easier to spread. Can I prepare the cake a day in advance? Yes. The cake can be prepared a day in advance and kept refrigerated. In fact, after a few hours the cream stabilizes, and the base absorbs the syrup more evenly. How long does it keep? Store the cake in the refrigerator and consume it as soon as possible, as it contains fresh strawberries, cream, and whipped cream. For taste and texture, it is recommended to be consumed within one to two days. Nutritional values The values are estimates, as they depend on the type of pudding, whipped cream, the amount of absorbed syrup, and the number of slices. For a slice from a cake divided into 10-12 portions, the estimate is approximately 300-380 kcal. A slice may contain approximately: Proteins: 5-7 g Carbohydrates: 40-50 g Fats: 12-17 g Sugars: 25-35 g These values include the base, vanilla cream, whipped cream, sugar, syrup, and some strawberries. They are not laboratory-calculated values and can vary quite a bit depending on the products used. Storage and reheating The cake is stored only in the refrigerator, in a covered container or on a protected platter. It is not reheated. Take it out of the refrigerator a few minutes before serving so that it is not too cold, but do not leave it at room temperature for too long, as it contains cream, whipped cream, and fresh fruits.

Strawberry cake with vanilla cream

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