Strawberry Cake

When youre looking for a sinful dessert to surprise your guests or family at a birthday celebration or the next home party, you can hardly go wrong with a good strawberry cake. Especially if you enjoy juicy and refreshing desserts.

Details

  • Preparation Time: 0 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Biscuit

  • 4 pieces Egg, fresh

  • 200 g Sugar, white

  • 200 g Wheat flour, white, multi-purpose

  • 1 bag Baking powder

  • pieces Lemon zest, fresh

  • 1 dl Oil, plant, sunflower

Strawberry cream

  • 350 g Strawberries

  • 150 g Sugar, white

  • 6 pieces Gelatin powder, unsweetened

  • 500 ml Sweet cream

Strawberry disc

  • 400 g Strawberries

  • 50 g Sugar, white

  • 5 pieces Gelatin powder, unsweetened

Strawberry sauce

  • 200 g Strawberries

  • 2 piece Gelatin powder, unsweetened

  • 20 g Sugar, white

Steps

  1. Sponge Cake: Beat eggs with sugar until the mixture triples in volume. Sift the flour and baking powder. Grate lemon zest into the flour.

  2. Gradually mix half of the flour and half of the oil into the egg mixture, stirring well to avoid lumps. Then repeat the process with the remaining halves.

  3. Pour the batter into a greased round baking pan, 20 centimeters in diameter. Bake the sponge cake for 35 minutes in an oven preheated to 170 degrees Celsius. Once baked, remove it from the oven and let it cool to room temperature before removing it from the pan. Once cooled, cut the sponge cake twice to create three evenly thick layers.

  4. Strawberry Disc: Add sugar to the strawberries and heat them until they thaw. Blend them into a smooth puree.

  5. Soak the gelatin in cold water and let it sit for at least 10 minutes to bloom. Once the gelatin is ready, drain it well and mix it into the warm strawberry puree to dissolve.

  6. Pour the puree evenly into two silicone or metal molds, 15 centimeters in diameter, previously lined with cling film. If using a metal mold, be sure to protect the bottom with transparent film, otherwise the puree will leak out. Place them in the freezer for 1 hour.

  7. Strawberry Cream: Thaw the strawberries and blend them into a puree. Add powdered sugar and mix well. Soak the gelatin in cold water for 10 minutes. Meanwhile, whip the sweet cream.

  8. Once the gelatin is ready, drain it well and mix it into the warm strawberry puree to dissolve. Then, in two parts, fold the whipped cream into the puree.

  9. Assembling the Cake: Place the first sponge cake layer on the base and moisten it with milk or sugar water. Place the strawberry disc on top and spread a third of the cream over it. Repeat the process once more, creating two layers of cream and three layers of sponge cake.

  10. Spread a little cream over the top of the sponge cake, saving the rest for later when decorating the cake. Let the cake chill in the refrigerator for at least 4 hours or preferably overnight.

  11. Strawberry Glaze: Puree the strawberries, add sugar, and heat slightly. Soak the gelatin in cold water. Mix the drained gelatin into the warm puree.

  12. Pour the strawberry glaze over the cooled cake. Place it back in the refrigerator for 1 hour to let the glaze set.

  13. Take the cold cake out of the refrigerator and remove the cake ring. Optionally, you can coat the sides of the cake with the remaining cream or use it to pipe dollops on top of the cake. Decorate as desired with fresh strawberries and serve the prepared dessert.

Nutrition Information (Per 100g)

  • Calories: 175.88 kcal
  • Fat: 1.26 g
    • Saturated Fat: 0.4 g
  • Carbohydrates: 31.95 g
    • Sugars: 22.71 g
  • Protein: 8.19 g
  • Fiber: 1.16 g