Strawberry Surprise Cake
4 servings
180 minutes
The 'Strawberry Surprise' cake is a true embodiment of tenderness and vibrant flavors. Its history is rooted in the European tradition of creating fruit desserts and airy mousses. A crispy biscuit with a thin layer of strawberry jam transforms into an exquisite roll that forms the base of the cake. The delicate mousse made from strawberry puree, white chocolate, and cream gives the dessert a velvety texture, while fresh berries add a light tartness. This cake is an ideal choice for celebrations as its unexpected roll-like structure creates a surprise effect when cut. It is recommended to serve chilled so that each layer can fully reveal its flavor, providing delight with every spoonful.
1
Combine 4 eggs, 90 grams of sugar, a teaspoon of vanilla sugar, and a pinch of salt, and whisk. It should result in a very fluffy light mixture. Now gradually add 110 grams of flour and mix. In the end, it should be a homogeneous dough.
- Chicken egg: 4 pieces
- Sugar: 180 g
- Vanilla: pinch
- Salt: pinch
- Wheat flour: 110 g
2
Take a form with a diameter of 18 cm, line the bottom with baking paper, and place a very small portion of dough. Carefully spread the dough over the bottom of the form. The thickness of the dough should be about 8–10 mm. Place the remaining dough on a baking sheet lined with baking paper. Spread the dough to about 5 mm thick. Bake in an oven preheated to 175 degrees for 15–20 minutes until lightly browned.
3
Cover the large sponge cake with baking paper, flip it over, and let it cool for 10-15 minutes. The sponge cake in the mold should also cool down before cutting and removing it.
4
Once the large biscuit has cooled, carefully remove the paper from it. Next, spread a thin layer of jam on the biscuit. Now roll it up tightly into a roll. Wrap the finished roll tightly in film and place it in the refrigerator for about 2 hours seam side down.
- Jam: 200 g
5
Add 90 grams of sugar and white chocolate to the strawberry puree. Heat it over medium heat while stirring constantly. The puree needs to be warmed up; the chocolate should melt completely without boiling. Once the chocolate is melted, remove from heat and add gelatin, mixing well until fully dissolved. Add cottage cheese and mix again until smooth. When the mixture is completely homogeneous, let it cool to room temperature.
- Strawberry puree: 230 g
- White chocolate: 90 g
- Gelatin: 20 g
- Cottage cheese: 100 g
6
Take a glass bowl (19 cm long, 9 cm high). The bowl should be well lined with food wrap.
7
Once the roll has cooled in the refrigerator, take it out and slice it into pieces about 1 cm thick.
8
Now take the mold and cover the entire surface with sliced rolls (as tightly as possible). Fill the entire surface of the mold to the edges, cutting the top rolls in half. Place the mold in the refrigerator.
9
Return to the mousse. Add sour cream and mix until smooth. Then whip the cold cream to peaks, combine both mixtures and fold with a spatula. The result should be a smooth, delicate mousse.
- Sour cream: 100 g
- Cream: 300 g
10
Take the bowl out of the fridge and layer the mousse in batches. Add berries between layers of mousse. Do not fill the mousse to the top; place remaining pieces of roll on top and slightly submerge them in the mousse. Then alternate layers of mousse and berries again, leaving about 1 cm from the top. Place sponge cake on top. Cover the mold with plastic wrap and refrigerate for 6-8 hours (or overnight).
- Fresh berries: 100 g
11
Now that the cake has set, flip it onto a plate and carefully remove the bowl.