Chocolate Strawberry Cake

Chocolate is usually tasting heavy.But in this chocolate strawberry cake it tastes as light and airy as a cloud. The juicy strawberries, the cake sponge and the fluffy chocolate cream create a firework.

Almond cakes are considered to be the oldest cake variation. The Linzer Torte is the oldest handed down handwritten recipe. Most of the cream and chocolate cakes we know emerged in the 19th and 20th centuries. Before the invention of electric hand mixers, making whipped cream with a whisk was time consuming.

You need the following ingredients:

Servings: 2 - 16 pieces

level: challenging

Preparation time: 2 hours

Cooling time: 1 hour and 30 minutes

Baking time: 35 minutes

Utensils:

• Cake ring

• Palette knife

• Piping bag

Season: June

Ingredients for the sponge cake base:

• 6 eggs

• 160g sugar

• 150g flour

• 2 table spoons Nesquik

• 6 table spoons vegetable oil

• 12g baking powder

Ingredients for the cream:

• 800g heavy cream

• 80g powdered sugar

• 3 table spoons sugar free coco powder

• 2 packages stabilizer for whipping cream

More ingredients:

• 1-2 punnets of strawberries

• Small pralines for the decoration

• Strawberry jam

  
  

Notes:

• The eggs need to be at room temperature so that they are easier to beat.

• Do not grease the edge of your baking pan, otherwise your sponge cake will not rise properly.

• Your sponge base is ready when it passes this test: Press it with your fingers. When the sponge springs back it ist ready. If hollow remains, it must bake in the oven for 5 minutes more.

• Let your sponge cake cool before you cut it.

Preparation:

1.Step:

6 Eggs, 160g sugar, 6 EL vegetable oil

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Preheat the oven to 180°C top and bottom heat. Then place a piece of baking paper in a 26 cm baking pan and cut off the edges. Separate the eggs and beat the egg whites well with a pinch of salt until stiff. Then beat the egg yolk with a tablespoon of lukewarm water until it is almost white. Add the vegetable oil and sugar to the egg yolk and continue beating until the sugar has completely dissolved. Finally, fold the egg white into the egg yolk with a spatula.

2. Step

150g flour, 12g baking powder

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In a separate bowl, mix the flour with the baking powder and sift it over the egg mixture. Mix everything together quickly until you have a homogeneous, light dough. Pour it into your tin and bake for 35 minutes. Try the sponge cake hack to test whether your base is ready (see notes). Then let it cool well (about 30 minutes) and cut two bases out of it.

3. Schritt

1 - 2 punnets of fresh strawberries 🍓

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Wash your strawberries and dry them (see hacks), cut out the stem and cut them in half. Spread a thin layer of strawberry jam on your first sponge layer and cover it with the strawberries. Then place a cake ring around the layer. Leave a border of about 1/2 cm around the ring.

4. Step

800g heavy cream, 80g powdered sugar, 3 table spoons coco powder , 2 packages stabilizer for whipping cream

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Whip the cream well with the cream stiffener. Sift in the icing sugar and baking cocoa into it and mix everything together well. Divide the cream into three parts. Put the two thirds in the fridge and spread the 1/3 over your strawberries. To do this, first pipe the cream between the cake ring and the base using a piping bag and smooth the cream out. Then place the second base on top and spread the second third on top. Then put your cake in the fridge for 1 hour.

5. Step

Decoration

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You can now use a sharp, wet, long knife to remove the cake from the ring. Spread the last third of the cream on the edge of the cake.

Finally, you can decorate your cake as you wish. There are no limits to your imagination. I think small pralines and fruits are the best decoration options for cakes.

Good luck!