Embrace the essence of spring with this Strawberry Delight Cake, a captivating dessert that pairs the lightness of sponge cake with a creamy filling and a luscious strawberry topping. Each layer of this cake is a testament to the timeless combination of strawberries and cream, making it an irresistible treat. Whether you're celebrating a special occasion or simply indulging in the joy of baking, this cake is sure to impress with its balance of flavors and textures.
Why You'll Love This:
- Fresh Strawberry Flavor: The use of fresh strawberries in both the filling and the topping brings the vibrant taste of the fruit to the forefront.
- Creamy and Light: The combination of a delicate sponge cake, a creamy filling, and a fruit-packed topping creates a dessert that's rich yet refreshing.
- Visually Stunning: With its layers of sponge, cream, and glazed strawberries, this cake is as beautiful as it is delicious, making it the perfect centerpiece for any gathering.
Perfect Occasion:
This Strawberry Delight Cake is ideal for spring and summer celebrations, including birthdays, Mother's Day, picnics, and garden parties. It's also a wonderful way to say "I love you" on anniversaries or to make any day feel special.
Decoration Tips:
- Strawberry Arrangements: Arrange the strawberry halves in a circular pattern on the sponge layer and on top of the cake for an eye-catching design.
- Mint Leaves: Add a few mint leaves among the strawberries for a pop of color and a hint of freshness.
- Dusting of Powdered Sugar: A light dusting of powdered sugar on the strawberries can add an elegant, finishing touch.
- Whipped Cream Rosettes: Pipe small rosettes of whipped cream around the edges of the cake for a more decadent presentation.
Sponge Layer:
- 2 eggs
- A pinch of salt
- 60g of sugar
- 1 packet of rum-flavored sugar
- 50g of flour
- 25g of cornstarch
- 1 tablespoon of oil
Filling:
- 400ml of milk
- 120ml + 200ml of heavy cream
- 130g of sugar
- 4 egg yolks
- 20g of cornstarch
- 1 packet of vanilla sugar
- 1 packet of gelatin + 4 tablespoons of cold water
Topping:
- 200g of strawberries
- 3 tablespoons of sugar
- 1 tablespoon of lemon juice
- 1 tablespoon of cornstarch
- 2 tablespoons of water
Preparation:
- Begin with the filling: In a pot, combine milk, 120ml heavy cream, sugar, egg yolks, cornstarch, and vanilla sugar. Cook while stirring until it thickens into a pudding.
- Once boiled, cook for an additional 2 minutes. Remove from heat, cover with wrap, and let cool to lukewarm.
- For the sponge, whisk eggs, salt, and sugar until fluffy. Add rum-flavored sugar, sift in flour and cornstarch, and mix gently. Finally, stir in oil. Spread the batter in a 24cm diameter pan lined with parchment paper and bake at 180°C (356°F) for 15 minutes. Let it cool completely.
- Place the cooled sponge in a mold, arrange halved strawberries over it and around the edges.
- For the cream, whip the remaining heavy cream. Mix gelatin with water, let it swell, then heat briefly and combine with the pudding mixture. Gradually fold in whipped cream until smooth. Pour over the sponge and refrigerate for 3 hours or overnight.
- For the topping, cook strawberries, sugar, and lemon juice until boiling. Puree the strawberries, then add cornstarch mixed with water. Let the topping cool for a few minutes, spread it over the cake, and refrigerate again until set.
Enjoy!