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Cake with cream and strawberries

by Ada Parisi
20365 views 5 min read

If I were asked what my sweet brother would humor wouldn't doubt: cake layered with cream and strawberries. This delicate and moist cake is a dessert that has marked my entire life, although I do not love cakes. There was no birthday without this soft cake, creamy and full of wild strawberries, that in Sicily are one of the most widely used ingredients in sweets. I think, Indeed, it is so difficult to find them fresh because they buy all pastry chefs Messina, preparing cakes, pastry baskets, Yarrow, Granite, ice cream and baba covered by these fruits of sweet and sour. Fruits small but with a unique flavor, completely different from normal strawberries. And here I recommend you have a look at all my CAKES WITH STRAWBERRIES AND WILD STRAWBERRIES.

Ever since my brother lives in Rome, one of the things that are missing are the cakes with strawberries. for that, When I find them at the local market I always buy and prepare something good. This time I was lucky and, during a tour in Nemi (Lazio the capital of strawberries) I bought a whole box. The decision was obliged, especially since my brother just days after he completed his years. Cake with Cream (and a little’ to better support the mascarpone cream) and wild strawberries. You can prepare the cake layered with cream and strawberries even with normal chopped strawberries and will still be delicious.

This is the perfect cake for birthdays, Believe me: I am 38 years old that I eat. If you like layer cakes also try the gorgeous LAYER CAKE WITH CREAM Mascarpone PISTACHIO AND BERRIES or the INSPIRED TO SICILY CAKE WITH PISTACHIOS, COTTAGE CHEESE AND STRAWBERRIES. Have a good day!

LAYER CAKE WITH CREAM AND WILD STRAWBERRIES

Portions: 10 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

Doses for a cake in three layers of about 18 cm in diameter
FOR SPONGE CAKE:
6 whole eggs
150 grams of Superfine caster sugar
grated rind of 1 lemon
135 grams of flour
a tablespoon of vanilla extract
butter and flour, enough to butter and flour the cake pan
FOR THE FILLING:
350 grams mascarpone
300 ml cream
160 grams powdered sugar
a tablespoon of vanilla extract
a teaspoon of honey
wild strawberries or fresh strawberries, to taste
FOR BATHING:
300 ml mineral water
150 grams of caster sugar
50 milliliters of Maraschino
FOR DECORATION:
wild strawberries or fresh strawberries, to taste
icing sugar, to taste

Procedure

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To prepare the cake layered with cream and strawberries have to do the cake, You can also prepare it one day in advance (as long as you keep it in a cool, dry and well wrapped in plastic wrap): Preheat the oven at 180 degrees. In a food processor or in a bowl with an electric mixer, working the eggs with the sugar until the mixture will be white and fluffy, tripled in volume. Add the vanilla extract and grated lemon zest, then the sifted flour, stirring gently with a spatula from top to bottom to incorporate all dry ingredients without disassembling the egg. Grease and flour two baking plates and pour the mixture carefully motorhome: Once cooked, you get three discs of bread of Spain. Bake for 15 minutes or until the sponge dry Spain is not the toothpick test. Allow to cool and store the sponge Spain well wrapped in plastic wrap, in a cool, dry place.

For the syrup, put the water and sugar in a saucepan and bring them to a boil. Cook until the liquid is reduced by two thirds, then add the liqueur (You can also not to put if you don't fancy flavors slightly alcohol) and allow to cool completely.

For the filling cream, work the mascarpone with icing sugar and honey until creamy smooth and shiny. Add vanilla extract. Whip the cream until stiff and incorporate it with mascarpone by gently, using a spatula. Refrigerate until the moment you will stuff the sweet.

Crop from Spain the three disks necessary for loaf cake.

Assembling the cake: Sprinkle the first layer of sponge cake Spain, top part of the cream and mascarpone, then cover with abundant wild strawberries whole or with fresh strawberries cut into small pieces. Cover with the second disk of bread of Spain, wetting and proceed in the same way. Complete with the last layer and wet this too. Cover the cake on each side with the rest of the cream and, using a spatula or spoon, give the dessert a 'wave' effect. Distribute across the top of the cake strawberries, so that the cake is completely covered. I suggest you start from the Center and move radially outwards. Keep the cake layered with cream and strawberries in the refrigerator and, before serving, dust the surface with a little icing sugar. Bon appétit!

Note

If you prefer, you can only fill the cake with whipped cream and sugared. This, though, It will make it more perishable and will be consumed faster.

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4 comments

Margaret Bartolazzi 21 April 2020 - 08:13

Good morning,
this and’ been for years my birthday cake (having been born in May)… not loving the liquor you wet it with sugar water and lemon. comes well (maybe even better) with a genoise… and e’ beautiful made-up ring…
a dear greeting and thank you for all the good and the beautiful
Daisy

Reply
Ada Parisi 22 April 2020 - 08:55

Good morning Margaret, I'm glad you chose this cake. I think it's amazing and every time you get to the table you're sure to make a great deal of it. Thanks to you and continue to follow us…. ADA

Reply
Silvia C. 15 April 2019 - 11:50

Dear Ada Hi, a flavor that is good for us to replace maraschino I do not? Hi thanks

Reply
Ada Parisi 15 April 2019 - 11:54

Hello Silvia! The liquor you prefer, some’ of rum, a drop of brandy… so you have to make a wet than boiling loses alcohol smell. Let me know, ADA

Reply

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