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Strawberry Sponge Cake with Vanilla Cream

A delicate, refined strawberries-and-cream flavor with fresh notes of mint.

NashaDashaAuthor avatar
Recipe author
Strawberry dessert with sponge cake and vanilla cream
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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 13 % 4 g
Fats 28 % 9 g
Carbohydrates 59 % 19 g
196 kcal
GI: 16 / 0 / 84
  • First, make the vanilla cream. Whisk the egg yolks with half the sugar. In a separate saucepan, combine the milk, cream, the other half of the sugar, and the vanilla sugar. Set the pan over very low heat and warm it gently. Carefully, stirring constantly, pour the egg mixture into the milk. Keep the heat low—otherwise you'll end up with scrambled eggs. Stir until the mixture thickens. Take it off the heat and let it cool, then refrigerate the cream for half an hour. Meanwhile, make the sponge cake. Preheat the oven to 300°F (150°C). Grease a baking pan with butter. With a mixer, beat the egg yolks, 1/4 cup of sugar, and the vanilla to a thick foam. Sift in the flour, fold it in gently, and set it aside briefly. In a separate bowl, beat the egg whites with the remaining sugar for about 10 minutes, until the mixture is nearly stiff. Carefully fold the whipped whites into the batter a few spoonfuls at a time, stirring gently. Gently pour the batter into the pan and bake for 15 minutes. Take the pan out of the oven and let it cool. Meanwhile, slice the strawberries, toss them with sugar, and refrigerate. Once the sponge cake has cooled, run a water-moistened knife around it to release it from the pan. Cut the cake in half horizontally. Place the layers in a deep bowl, pour the tea over them, and let them soak. Whip the cream to a thick consistency. Melt the chocolate. Place one cake layer on a serving plate. Top it with half the sugared strawberries and half the vanilla cream. Add the second layer, then another layer of strawberries and vanilla cream. Cover the top of the cake with whipped cream, drizzle with the melted chocolate, and decorate with strawberry slices and mint leaves.

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
  • Strawberries - 30  kcal/100g
  • Fresh frozen sweet strawberries - 44  kcal/100g
  • Milk-nut chocolate - 542  kcal/100g
  • Nutty chocolate - 580  kcal/100g
  • Porous milk chocolate - 506  kcal/100g
  • Creamy chocolate - 560  kcal/100g
  • Chocolate - 550  kcal/100g
  • Mint fresh - 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
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vanilla - 288  kcal/100g
  • Vanillin - 288  kcal/100g
  • Tea - 0  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Egg whites - 44  kcal/100g

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