Strawberry cake
Strawberries: A Juicy Classic Cake with a Modern Twist
This classic strawberry cake is juicy, refreshing, and irresistibly delicious. Whether you’re celebrating a birthday or a special occasion or want to sweeten your day, Strawberry cake offers the perfect balance of sweetness and fruity freshness.
Strawberries, the queens of spring and summer, add a divine taste to any dessert and make it visually appealing. We haven’t met anyone who doesn’t love strawberries, which is why they have become a trademark for our magazine.
Strawberries are among the most beloved fruits in the world, known for their sweet flavor, juiciness, and vibrant red color. This fruit traces its origins back to America, and today’s strawberries (Fragaria × ananassa) are a result of crossing wild European and American varieties in France during the 18th century.
There are many varieties of strawberries, ranging from the sweet Alpine strawberries to larger, fleshier types like Camaros and Albion. Each variety has a unique taste and texture, though they are all equally adored worldwide.
Strawberries are a nutritional treasure trove of health. They are rich in vitamin C (a powerful antioxidant that strengthens the immune system), potassium, manganese, and fiber. Additionally, they are low in calories, making them an ideal choice for light and healthy snacks.
Strawberries are cherished for their versatility; they can be used in cakes, pies, smoothies, and jams. No matter how they are enjoyed, strawberries symbolize the enjoyment of natural flavors and joy on the plate!
INGREDIENTS
Cake
4 eggs
6 tbsp water
200 g sugar
200 g plain flour
1/2 baking powder
1 vanilla sugar
strawberry essence
(for red colour)
Filling
600 ml milk
2 vanilla pudding powder
1 vanilla sugar
200 g butter or margarine
150 g icing sugar
100 g strawberries
Topping (ganache)
340 g dark chocolate
(
250 ml whipping cream
2 tbsp rum
DIRECTIONS
Cake
With a hand-held mixer beat the eggs with sugar and vanilla sugar. When the mixture gets foamy, gradually add sifted flour and baking powder. Then add water and strawberry essence to give a red color to the batter.
Pour the batter into a greased and lightly floured 26-cm round cake tin and put it in a preheated oven at 180° C for about 30 minutes.
Cut the finished cake in half horizontally. Coat the lower part of the cake with half of the cream and lay on it sliced strawberries. Then cover with the rest of the cream and place remained cake on top of it.
Filling
Stir vanilla pudding powder and vanilla sugar with some milk. Pour the rest of the milk into a saucepan, and bring to a boil. When it boils, add the pudding mixture and cook for another 2 to 3 minutes on light heat. Beat butter or margarine with icing sugar and slowly add to it (spoon by spoon) cooled pudding and beating until the mixture is incorporated.
Topping (ganache)
Break the chocolate into chunks and put it in the bowl. Put the heavy cream in a saucepan and bring to the boil. When it boils, pour over the chocolate and stir until the mixture gets well incorporated (until all the chocolate dissolves).
Allow the cream to chill in the fridge for about 5 hours until it becomes stiff. Then, using a hand-held mixer, beat the cream until it becomes foamy. Spoon the whipped cream over the top of the cake and decorate it according to your preference.
