STRAWBERRY CAKE

Name: STRAWBERRY CAKE - Clara L.
Ingredients: Ingredients for the base:; 3 eggs; 100 g granulated sugar; 1 packet of vanilla sugar; 75 g flour; 25 g starch; 3 tablespoons cocoa; 1 packet of baking powder; 3 tablespoons amaretto liqueur Ingredients for the cream:; 500 g strawberries; 500 ml whipped cream; 1 packet of cream stabilizer; 1 packet of vanilla sugar; 1 packet of cake gel

Dessert - STRAWBERRY CAKE by Clara L. - Recipia

Strawberry Cake – A Summer Delight This strawberry cake is a true explosion of flavors, a perfect combination of soft chocolate sponge and fresh strawberry cream. It's not just a dessert; it's an experience that will bring a smile to your face and delight any festive table. Plus, it's a simple and quick recipe, ideal for anyone looking to impress without too much effort. Preparation time: 30 minutes Baking time: 20 minutes Total time: 50 minutes Servings: 10 Ingredients: *For the sponge:* - 3 eggs - 100 g granulated sugar - 1 packet vanilla sugar - 75 g flour - 25 g cornstarch - 3 tablespoons cocoa powder - 1 packet baking powder - 3 tablespoons amaretto liqueur *For the strawberry cream:* - 500 g fresh strawberries - 500 ml heavy cream - 1 packet whipped cream stabilizer - 1 packet vanilla sugar - 1 packet Tort-Gelee (gelatin for cakes) The History of the Dessert: Strawberry cake has a rich history, often associated with summer celebrations and festive meals. Strawberries, sweet and juicy fruits, have been cultivated for thousands of years, and their combination with chocolate has become a classic in many cultures. This cake not only pays tribute to the strawberry season but also showcases fresh, natural ingredients. Step by Step: 1. Preparing the Sponge: - Begin by preheating the oven to 180°C (350°F). Prepare a 24 cm round cake pan by lining it with parchment paper. - In a large bowl, beat the egg whites with 2 tablespoons of water until frothy. Add the granulated sugar and vanilla sugar, continuing to mix until you achieve stiff peaks. - Add the egg yolks, mixing gently to incorporate. - In another bowl, combine the dry ingredients: flour, cornstarch, cocoa powder, and baking powder. Sift them to avoid lumps. - Fold the dry ingredients into the egg mixture using a spatula until you have a smooth batter. 2. Baking the Sponge: - Pour the batter into the prepared pan and level the surface. - Bake in the preheated oven for about 20 minutes. Check for doneness with a toothpick; it should come out clean. - After baking, remove the cake from the oven, peel off the parchment paper, and let it cool on a wire rack. 3. Making the Syrup: - Meanwhile, prepare the syrup: combine 100 ml of water with 100 g of sugar in a small saucepan. Boil until the sugar is completely dissolved and the syrup thickens slightly. - Once you have a slightly syrupy consistency, remove the saucepan from the heat and add the amaretto liqueur. Let it cool. 4. Preparing the Strawberry Cream: - Wash and hull the strawberries. Set aside 100 g for decoration. - Slice 200 g of strawberries into small pieces, and blend the remaining 200 g into a puree. - In a large bowl, whip the heavy cream, adding the stabilizer and vanilla sugar, until it holds firm peaks. - Gently fold the strawberry puree into the whipped cream. Add the sliced strawberries and mix carefully to avoid crushing them. 5. Assembling the Cake: - Slice the cooled sponge in half horizontally. Place the first half on a serving platter. - Soak the sponge with about 90% of the prepared syrup, distributing it evenly. - Spread the strawberry cream over the soaked sponge, leveling it well. - Place the second half of the sponge on top and soak it as well. 6. Finishing the Cake: - Cover the cake with the remaining whipped cream, smoothing the top with a knife. - Decorate with the reserved strawberry slices. - Prepare the gelatin according to the package instructions, mixing the gelatin powder with 2 tablespoons of sugar and 150 ml of water, then boil for 1 minute. - Allow the gelatin to cool slightly, then carefully pour it over the cake, ensuring even distribution. 7. Cooling and Serving: - Let the cake cool at room temperature, then refrigerate for at least 2 hours before serving. This allows the flavors to meld and set. Practical Tips: - Use fresh, ripe strawberries for a more intense flavor. You can experiment with other seasonal fruits, such as raspberries or peaches, instead of strawberries. - The cake can be made a few days in advance and stored in the refrigerator, making it ideal for party planning. - If you don't have amaretto liqueur, you can use almond syrup or even rose water for a different flavor. Frequently Asked Questions: - Can I replace the cream with a vegan alternative? Yes, you can use plant-based cream to make a vegan version of this cake. - How can I keep the cake fresh for longer? You can store it covered in the refrigerator, and the gelatin will help maintain moisture. Delicious Pairings: The strawberry cake pairs perfectly with a scoop of vanilla ice cream or a drizzle of caramel sauce. A refreshing drink like lemonade or a fruit tea will complement this dessert beautifully. This strawberry cake is not just a dessert; it's a true celebration of flavors that will bring joy and delight to your tables. Make it with love and savor every slice!

Category: Dessert Author: Clara L. Views: 1 Date: 27.09.2024

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