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ofMaria Dirschauer
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Strawberries and chocolate are just a dream team. So we combine the two into one impressive Strawberry Strasciatella Cake.
you love Strawberry cake? And how about Strasciatella? In the following recipe, both the dishes are mixed into one. aardbier-strasciatella-torte Joint. Berries, chocolate chips, cream and a sponge cake base – who can resist it? And don’t worry: the cake may sound impressive, but you’ll definitely be able to prepare it, even if you’re not a professional confectioner. The special thing about baking “normal” cakes is that you can use biscuitboden Cut twice horizontally so that there are three floors total. They are layered alternately with Strawberry Strasciatella Cream. And you have already baked a delicious cake yourself, which looks great.
Read also: Juicy, fresh, perfect for summer: This is how you bake Fruity Lemon Wedges.
Strawberry Strasciatella Cake Recipe: Ingredients
For the springform pan (26 cm):
For the Sponge Cake Base:
- butter for mold
- 4 eggs (size M)
- 100 grams sugar
- 1 Pack of Vanilla Sugar – What’s the Difference Between Vanilla Sugar?
- 125 grams flour
- 1 tsp baking powder
- 2 el cocoa powder
To fill:
- 500g Strawberries – These Tips Will Keep Them Fresh For Longer
- 750 ml whipped cream
- 3 packets of cream stabilizer
- 50 grams sugar
- 2 packets of vanilla sugar
- 100 grams chocolate flakes
- 50 grams dark chocolate
Sample image – not the actual recipe image.
That’s how you make it easy for yourself
Instead of baking the sponge cake base yourself (here you’ll find some tips for the dough), you can of course also buy a three-part, dark cake base.
Delicious too: Do you already know Black Forest Cheesecake? – Combined two classics in one delicious recipe.
Strawberry Strasciatella Cake: Just Bake
- Line the bottom of the springform pan with baking paper and grease the edge with butter. Preheat the oven to 200°C up/down heat or 180°C circulating air.
- for the sponge dough Beat eggs with sugar until the mixture becomes thick and white. Stir in vanilla sugar. Mix the flour with the baking powder and cocoa, sift it over the egg and sugar mixture, and fold in carefully.
- Pour the batter into the springform pan and bake the base in the oven for about 30 minutes. Then take it out and keep it to cool down.
- Loosen the base from the mold and cut it horizontally twice to make three bases. Place the bottom base on a cake plate and surround it with a cake ring.
- to fill Wash, clean and cut 300 grams of strawberries. Beat 500 grams of cream with 2 packets of cream stabilizer, sugar and vanilla sugar until stiff. Fold in strawberry cubes and chocolate flakes.
- Place one-third of the strawberry cream on the bottom, the second sponge cake on top and spread one-third of the cream on top. Place it on the last floor, spread the rest of the cream over it and smooth it out. Keep the cake in the cold for at least 2 hours.
- Then carefully loosen the cake ring. With 1 packet of cream stiffener, beat 250 g cream until stiff and evenly coat the sides of the cake. Cut the dark chocolate into shavings and use a spatula to press them onto the side of the cake.
- Wash and clean the remaining 200 grams of strawberries and cut them into slices. Spread fruit on cake. Refrigerate Strawberry Strasciatella Cake until serving. Tip: Here you can read how to cut cakes and pies into perfect pieces without a knife.
Recipe Ideas: Head Chef
Video: How to choose the best strawberries for a cake with a freshness kick
Strawberry season has started and the small red fruits look their best when fresh from the field. What should you pay attention to? It’s better not to pick too many, as strawberries last only a day or two in the refrigerator. If you guessed the amount wrong, you can use the remaining strawberries in a compost. Or you can give the aperitif a cool bit of freshness on summer evenings by freezing the fruit.
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