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Cake with strawberry cream and strawberries

A fragrant strawberry cake that tastes like summer! It's best to decorate the cake right before serving, arranging the berries on a well-chilled cake. If you just put the cake in the refrigerator, the layers and cream get squashed when you slice it. So if you want clean, pretty portions, cut the cake while it's still frozen and holds its shape. It thaws quickly on the plate.

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Cake with strawberry cream and strawberries
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Cake with strawberry cream and strawberries
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 % 5 g
Fats 26 % 11 g
Carbohydrates 62 % 26 g
229 kcal
GI: 19 / 0 / 81
    1. The cake. Mix the flour with the cocoa and baking powder and sift them together. Add the milk and vegetable oil to the dry mixture and stir. Beat the eggs with the sugar and vanillin into a fluffy foam and fold it into the batter a little at a time. Beat with a mixer until smooth. Pour the batter into a pan (7–8 inches / 18–20 cm). Bake for about 40 minutes at 350°F (180°C). Cool the cake and split it into 2 layers. 2. The cream. Wash the strawberries and hull them. Set a third of the berries aside. Put the rest in a saucepan, add the water, and simmer covered until soft. Push the berries through a sieve. Stir the strawberry liqueur into the puree. Whip the cold cream with the powdered sugar until thick. Separately, whip the cream cheese until fluffy. Combine the cheese and whipped cream, fold in the strawberry puree, and mix until smooth. Cut the reserved berries into small pieces and add them to the cream. 3. Set one cake layer in a cake ring, pour over half the cream, top with the second layer, and pour the rest of the cream over it. Smooth it out. 4. Put the cake in the freezer for 2 hours. 5. To decorate. Hull the strawberries and slice them. 6. Decorate the top of the cake with the strawberry slices and mint.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Strawberries - 30  kcal/100g
  • Fresh frozen sweet strawberries - 44  kcal/100g
  • Fresh mint - 49  kcal/100g
  • Dried mint - 285  kcal/100g
  • Mint - 49  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Fine semolina flour - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Cocoa powder - 374  kcal/100g
  • Cherry liqueur - 299  kcal/100g
  • Baileys liqueur - 327  kcal/100g
  • Liqueur - 327  kcal/100g
  • Water - 0  kcal/100g
  • Vanillin - 288  kcal/100g
  • Baking powder - 79  kcal/100g
  • Powdered sugar - 374  kcal/100g
  • Cream cheese - 223  kcal/100g

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