Recipe Cake with wild strawberries by of 26-05-2010 [Updated on 21-05-2019]
There cake with wild strawberries it's a fresh, tasty and fragrant cake and it's the birthday cake that I made for my husband last Friday to celebrate with the guys from the office. For the chantilly cake and strawberries I used a classic sponge cake filled with a layer of custard and a "lightened" layer with whipped cream. I then chose an alchermes bath and I covered it entirely with strawberries. A riot of color and goodness and it turned out to be one of my love's favorite cakes.
The preparation of the cake is a bit long and it takes a little patience to decorate it, but given the result, I would say that it is definitely worth it.
How to make cream and strawberries cake
Start by preparing the sponge cake, which is preferable to do the night before. Separate the egg whites from the yolks and whip the latter until stiff.
Beat the egg yolks with 6 tablespoons of boiling water.
Add the sugar and continue beating until the mixture is light and fluffy.
Sprinkle in the sifted flour and frumina with the baking powder and the addition of grated lemon zest. Finally add the beaten egg whites and incorporate them into the mixture with a wooden spoon.
Grease and flour a cake mold, pour the sponge cake mixture inside and level it. Bake in a preheated oven at 180 ° for about 40 minutes.
Once ready, let it cool on a wire rack.Now dedicate yourself to the filling. Prepare the custard by whipping the egg yolks with the sugar in a bowl, then add the flour and mix. Then add the milk in which you have previously simmered a vanilla bean and mix.
Transfer the mixture to a saucepan and cook on the heat, stirring constantly, until the cream thickens. Once you get the right consistency, transfer the pastry into a bowl and let it cool by covering it with a contact film.
Whip the cold cream from the fridge, and once the cream has cooled, take half of it and lighten it with 200 g of whipped cream.
Go now to assemble the cake. Cut the sponge cake into 3 horizontal layers and prepare the syrup by boiling the water with the sugar and the alchermes for about 15 minutes.
Arrange the first layer of sponge cake on a serving dish and wet it evenly over the entire surface.
Then cover with the custard, and add some wild strawberries
Overlap the second disk of pds and wet it too, cover with the Chantilly cream and finally with the strawberries.
Wet the last disc of sponge cake and close by exerting a slight pressure on the cake to distribute the filling evenly.
Put the cake in the fridge for an hour then cover it with the remaining cream. With the help of a pastry bag, decorate the edges with strips of cream and cover the surface with the leftover strawberries.
Put the cream and strawberry cake in the fridge for at least 1 hour before cutting it into slices and serving it, sprinkling it, if you like, with icing sugar.