The one thing that sets this strawberry
cake apart? Minimize fresh strawberry puree and add to your best white cake
batter.
This strawberry cake totally blew me away.
After years of humble strawberry cupcakes from scratch, my expectations were
pretty low. Time to savor the test of my efforts. Nibbling at the first light
pink thorn was the moment of truth ...
I cried tears of joy. Or were those real
tears because I heated up every dish with all this test of strawberry cake
recipe?
Let's get down to business. Watch me make
the recipe below:
I find it difficult to pack real strawberry
flavor into a cake without a fake strawberry flavor crutch. My goal was to make
a strawberry topping made entirely from real strawberries. We're talking
strawberry inside the cake and in frosting, too. With the help of freeze-dried
strawberries, I tackled strawberry frosting. I'll get to that below. But for a
strawberry cake? Things have always been quite lackluster in the flavor and
texture department.
* Ingredients :
° 300 grams of flour
° 225 grams of sugar
° 170g butter
° 3 tsp. baking powder
° 4 small egg whites
° 25 cl of milk
° 8 tablespoons. Strawberry syrup
+For cream
° 250 grams of mascarpone
° 125g strawberry
° 75 grams of sugar
° 1 gelatin sheet
* Preparation :
Whisk the soft butter and sugar for a
minute, then add the egg whites one by one. Then, while continuing to whip,
alternately add flour and milk.
Place an 18 cm circle on a baking tray
lined with baking paper and fill it with about 1/4 of the dough. Bake for 12
minutes in a preheated oven at 6 ° C (180 ° C). Then repeat 3 more cakes. Let
them cool down.
Then soften the gelatin with cold water.
And mashing 3 strawberries also heat them in a little saucepan. Remove from
heat and add the filtered gelatin. Chop the rest of the strawberries and mix
them with mascarpone, sugar and the cooked strawberries.
Cut 4 tablets from each cake and spread
them on one side with the strawberry syrup. Lay it in layers of 4, fill with
strawberry cream, and cover completely with the remaining cream. Keep two hours
in the fridge.
Enjoy !
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