Strawberry cream cake

Name: Strawberry cream cake - Aurelia M.
Ingredients: 5 large eggs; 150 g sugar; 80 ml oil; 80 ml water; seeds from one vanilla pod; 100 g melted chocolate; 30 g dark cocoa; 110 g flour. Cream: 400 ml cold milk; 120 g strawberry cream powder (1 and a half sachets); 250 ml liquid cream; 2 tablespoons powdered sugar; 5; 6 fresh strawberries diced. Glaze: 150 g chocolate; 50 ml liquid cream.

Dessert - Strawberry cream cake by Aurelia M. - Recipia

Quick Strawberry Cream Cake: a fine and easy-to-make delicacy Who says a cake can't be prepared in a hurry and still be delicious? This strawberry cream cake recipe is perfect for those moments when you want to impress someone special but don't have much time. With fluffy layers, a fine and aromatic cream, plus a delicious chocolate glaze, this cake will quickly become your favorite. Preparation time: 20 minutes Baking time: 45 minutes (15 minutes for each layer) Total time: 1 hour and 5 minutes Number of servings: 8 The history of cake is fascinating, with deep roots in various cultures. Over time, cakes have evolved from simple pastries to elaborate desserts, full of flavors and textures. This simple yet elegant recipe is a testament to how basic ingredients can be transformed into culinary masterpieces, even on the busiest days. Ingredients: For the layers: - 5 large eggs - 150 g sugar - 80 ml oil - 80 ml water - seeds from one vanilla pod - 100 g melted chocolate - 30 g cocoa powder - 110 g flour For the cream: - 400 ml cold milk - 120 g strawberry cream powder (1 and a half packets) - 250 ml liquid cream - 2 tablespoons powdered sugar - 5-6 fresh strawberries, diced For the glaze: - 150 g chocolate - 50 ml liquid cream Preparation: Step 1: Preheat the oven Start by preheating the oven to 180 degrees Celsius. Make sure all ingredients are at room temperature, as this will help achieve a uniform and fluffy texture for the layers. Step 2: Prepare the layers In a large bowl, add the 5 egg yolks, 100 g sugar, and vanilla seeds. Use a spoon or whisk to mix until the mixture is smooth and creamy. Then, gradually add the oil and water, mixing continuously to integrate the ingredients. Step 3: Adding dry ingredients In another bowl, combine the flour with the cocoa powder, then sift the mixture over the yolk mixture. Mix well until all ingredients are incorporated. Finally, add the melted chocolate and stir to obtain a uniform composition. Step 4: Prepare the egg whites In a clean bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the remaining 50 g of sugar, continuing to mix until the egg whites become firm and glossy. This step is essential for ensuring a fluffy texture for the layers. Step 5: Combine the mixtures Carefully add the beaten egg whites to the yolk mixture, gently folding with a spatula from top to bottom to avoid deflating the egg whites. This step will ensure a light and airy structure for the layers. Step 6: Bake the layers Divide the cake mixture into 3 equal parts and pour each part into small 20 cm diameter pans lined with parchment paper. Bake each layer for 15 minutes or until they pass the toothpick test. After baking, let the layers cool on a rack. Step 7: Prepare the cream In a bowl, add 400 ml cold milk, 120 g strawberry cream powder, and the 2 tablespoons of powdered sugar. Mix until the cream thickens. Then, gradually add the liquid cream, mixing gently until you achieve an airy consistency. Step 8: Assemble the cake Place the first layer on a serving plate and soak it with chocolate liqueur (optional, but recommended for extra flavor). Add half of the strawberry cream and sprinkle with diced strawberries. Place the second layer, repeat the process with the cream and strawberries, and then finish with the last layer. Chill the cake for at least one hour. Step 9: Prepare the glaze Melt 150 g of chocolate with 50 ml of liquid cream in a double boiler, stirring constantly until smooth. Let it cool slightly before pouring the glaze over the chilled cake. Step 10: Decorate the cake Once the glaze has set, decorate the cake as desired. You can use whole strawberries, chocolate shavings, or even nuts for added texture. Serving suggestions: This cake pairs perfectly with a cup of coffee or a flavored tea. If you want to turn it into an even more elegant dessert, serve it alongside a scoop of vanilla ice cream or a caramel sauce. Possible variations: - You can replace strawberries with other seasonal fruits, such as raspberries or peaches. - Instead of chocolate glaze, you can opt for a caramel or fruit glaze to add a different flavor note. Nutritional benefits: This cake contains eggs, which are an excellent source of protein and essential nutrients. Additionally, strawberries are rich in antioxidants, vitamin C, and fiber, contributing to a healthy lifestyle. Calories: One serving of this cake (approximately 1/8 of the cake) has about 300-350 calories, depending on the specific ingredients used. Frequently asked questions: 1. Can I use whole wheat flour instead of white flour? Yes, you can use whole wheat flour, but you will get a cake with a different texture. It may be denser but also healthier. 2. How can I keep the cake for a longer time? Store the cake in an airtight container in the fridge, where it will stay fresh for 2-3 days. 3. Can I freeze the cake? Yes, the cake can be frozen. I recommend portioning it before freezing and wrapping it well in plastic wrap. This strawberry cream cake recipe is simple yet full of flavors, perfect for any occasion. With just a few basic ingredients and easy-to-follow steps, you'll create a dessert that will bring smiles to the faces of your loved ones. Try it and enjoy every bite!

Strawberry cream cake

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