My Strawberry Cake

 

 

Hello my foodies,

As you know, my favorite cake is strawberry cake, I love it too much.

I really wanted to make a real strawberry bush, but I'm a slacker. I find that strawberries require a lot of preparation between the crème mousseline and the cake assembly.

I like things done quickly so I decided to do it my way and I'm proud of the result, it was a delight.

I made a cake with an almond base topped with mascarpone cream, it was so good.

To have a good strawberry bush, you need good quality strawberries that are tasty, I find this point is too often neglected, sometimes you buy strawberry bushes, the strawberries have no taste and above all they are sold to you at a golden price.

I get my strawberries from my grower, who farms without pesticides and chemical products. This is an important point, because strawberries are a fruit that undergoes a lot of chemical treatment due to their fragility. Since I tasted its strawberries, I can't buy strawberries anywhere else, they are so good, they are the best strawberries I have ever eaten.

I plan to redo this recipe as soon as I get some more strawberries because everyone liked my revisit of the strawberry bush, simple and above all quick to make.

I had made the almond cake the day before to save time in the preparation, I left it at room temperature. I find when you leave a cake overnight in the refrigerator it changes the texture of the cake and you lose its softness.

 

 Advantages:

  • Simple, made with ingredients available to everyone.
  • Quick, made with cream without cooking. 
  • Seasonal, with beautiful seasonal strawberries.
  • Delicious.

 

STRAWBERRY CAKE WITH MASCARPONE CREAM

For a 20 cm round hinged mould

 Ingredients:

    • 1 plain yoghurt or Greek yoghurt of 125 grams
    • 70 gr sunflower oil
    • 175 gr of sugar
    • 250 gr of flour 
    • 50 gr almond powder
    • 2 eggs
    • 1/2 tablespoon baking soda
    • 1 sachet (11 -15 gr) of baking powder
    • 250 grams of strawberries
    • some blueberries
    • Edible flowers, mine aren't edible, it was just decorative.

 

Preparation:

  1. Preheat the oven to 180ºC.
  2. Beat the eggs with the sugar until the mixture doubles in volume, 2-3 minutes, then we add the yogurt, oil and mix.
  3. Add flour, almond powder and baking powder. You can add it as it is or, better still, by sifting the mixture to avoid lumps. You mix just enough to have a homogeneous and lump-free mixture and the dough is ready!
  4.  The dough is placed in a 18-20 cm baking tin covered with baking paper (if possible on the flat side), buttered and sprinkled with flour to make it easier to unmould.
  5. Bake in the oven for 30-35 minutes at 180ºC, or until we see the tip of a knife come out clean by pricking in the centre of the cake. Wait a bit before unmoulding.
  6. Allow the cake to cool at least 1h30 before poaching your cake.

Tips:

  • It is important to check the baking in the middle of the cake with the tip of a knife, otherwise the middle of the cake will fall back.
  • If the top of your cake has a bump, cut off the bump and even it out to get a flat, straight face.
  • Turn your cake over to get the flattest side.

 

Mascarpone cream

Ingredients:

  • 100 g mascarpone
  • 160 g whole liquid cream (30% fat)
  • 3 tablespoons icing sugar
  • You can flavour 

Instructions:

  • In a bowl, put the mascarpone and 1/4 of the cream (do it on purpose do not bother). Mix them a little with a spatula so that the mascarpone relaxes.
  • Add the rest of the cream and whip the mixture at high speed. Trust the consistency of your preparation, it must rise, it must no longer be liquid and it must have the texture of a cream
  • Once the cream starts to rise, add the icing sugar and vanilla and continue beating.
  • In total you need to beat the cream for at least 6-7 minutes to get a nice consistency that will hold when poaching. Do the bird's beak test: when you lift your whisk or mixer the cream should stay on, not run down and form a bird's beak.
  • Once the cream has been whipped into a whipped cream, put it in a pocket with a smooth round nozzle or one of your choice (if you don't have one, it doesn't matter, for a round poaching without a nozzle it also works) to cover the top of your cake and if you don't use it right away keep it in a cool place. Caution: I advise you to use it right away so that it doesn't fall off and keeps its nice smooth texture. This is why I advise you to prepare it last.
  • Turn your cake over to get the flattest side. If the top of your cake has a bump, cut off the bump and even it out to get a flat, straight face.
  • Decorate your cake with strawberries, blueberries and flowers or according to your taste.

 

I hope you like it. Now it's up to you. 

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