The “Strawberry Dream” Cake is a heavenly creation that combines the freshness of strawberries with the lightness of a fluffy sponge and a creamy filling. This cake is a testament to the joy of using seasonal fruits, offering a balance of sweet and tangy flavors, encased in a soft, airy texture.
Why You’ll Love This:
- Fresh Strawberry Flavor: Celebrates the natural sweetness and aroma of strawberries.
- Light and Creamy: The combination of whipped cream and custard creates a delightfully smooth texture.
- Elegant Presentation: Its layered structure and glossy strawberry topping make it visually stunning.
Perfect Occasion: This cake is ideal for spring and summer celebrations, such as birthdays, garden parties, or family gatherings. It’s also perfect as a weekend baking project to enjoy with loved ones.
Decoration Tips:
- Strawberry Garnish: Top with fresh strawberry halves for a natural and vibrant look.
- Mint Leaves: A few mint leaves can add a refreshing touch.
- Dusting of Powdered Sugar: For a simple yet elegant finish.
Sponge Layer:
- 2 eggs
- A pinch of salt
- 60g sugar
- 1 sachet of rum-flavored sugar
- 50g flour
- 25g cornstarch
- 1 tablespoon of oil
Filling:
- 400ml milk
- 120ml heavy cream
- 130g sugar
- 4 egg yolks
- 20g cornstarch
- 1 sachet of vanilla sugar
- 400ml whipped heavy cream
- 1 sachet of gelatin + 4 tablespoons cold water
Topping:
- 200g strawberries
- 3 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Preparation:
- Start with the filling: cook milk, 120ml cream, sugar, egg yolks, cornstarch, and vanilla sugar in a saucepan, stirring until it turns into a pudding.
- Once boiled, cook for 2 more minutes, cover with plastic wrap, and let cool until slightly warm.
- For the sponge, whip eggs, salt, and sugar until fluffy and doubled in volume. Add rum sugar and sift in flour and cornstarch.
- Gently mix, adding oil last. Bake in a 24cm diameter pan lined with parchment at 180°C for 15 minutes.
- Place cooled sponge in a mold, arrange halved strawberries on top and around the edges.
- For the filling, whip the remaining cream, mix gelatin with water, heat briefly, and combine with pudding. Gradually fold in whipped cream.
- Spread the filling over the sponge and strawberries and refrigerate for 3 hours or overnight.
- For the topping, cook strawberries, sugar, and lemon juice until boiling. Blend, add cornstarch mixed with water, let cool slightly, then spread over the cake. Refrigerate again until set.
Enjoy this dreamy “Strawberry Dream” Cake, where every bite is a delightful fusion of strawberries and creamy goodness!
