Finally they are here! Juicy, full-of-flavour, sweet strawberries. I was waiting for them all year.
And since the strawberries season is on, there must be some recipes with them. I must hurry though, because the seasons for these delights do not last too long.
I hereby open the strawberry season with a delicious cake – one, which is simply perfect for this beautiful, hot weather.
The base of the cake is a cocoa sponge cake complemented by a fluffy strawberry foam with pieces of fruit.
If you decide to try this recipe, I encourage you to share photos in the Comment section.
I also invite you to visit my Instagram: mecooksblog and Facebook: MeCooks
Bon Appetit 🙂
Sponge cake: Separate egg whites from the yolks, add salt to them and beat them until stiff. When ready, add small amounts of caster sugar while continuing whisking.
Combine the flour with cocoa and sieve. Mix the egg yolks with baking powder.
Add the flour and the egg yolks to the egg whites in turns. Mix gently with a wooden spoon.
Pour the cake onto a baking tray. Bake for 30 minutes at 180 degrees Celsius.
Strawberry foam: Boil the water and dissolve the jelly in it. Let it cool.
Wash the strawberries and cut them into pieces.
Whisk the whipping cream in a bowl. Once it becomes slightly stiff, add the setting jelly. Finally, add the sliced strawberries.
Folding the cake: Pour the strawberry foam over the previously baked and cooled sponge cake. Keep the cake in the fridge for at least two hours before serving.
The baking tin I used was square-shaped and had a size of 25 by 35 centimetres.
I used strawberry jelly but if you do not have it, cherry will also work.
When whisking the cream, remember not to so for too long. As soon as it starts stiffening add the jelly. Otherwise, you will have a strawberry butter and not a foam.
Do you like strawberries? If yes, try our recipe for a Quick cake with strawberries.
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