Strawberry Cake with Whipped Cream
10 servings
180 minutes
Strawberry cake with whipped cream is the embodiment of tenderness and freshness in European culinary tradition. This dessert, inspired by classic sponge cakes, combines an airy sponge soaked in citrus notes with silky cream and juicy strawberries. Almond flakes add a refined texture and nutty hint. Such a cake is perfect for festive occasions or cozy tea gatherings, delighting the eyes and taste of every guest. When chilled, the cream absorbs the aroma of berries, making each bite a true pleasure. It's a classic with an elegant European touch.
1
Preheat the oven to 160 degrees.
2
First, beat the yolks with sugar until a pale homogeneous mixture forms. Add orange zest, flour, and baking powder. Mix well. If the dough is too thick, add milk.
- Chicken egg: 6 pieces
- Sugar: 7 tablespoons
- Wheat flour: 4 tablespoons
- Baking powder: 1 teaspoon
- Oranges: 1 piece
- Milk: 1 tablespoon
3
Whip the egg whites to stiff peaks and gently fold them into the main mixture. Pour the batter into the prepared pie dish (greased with butter and lined with baking paper). Bake for 35-40 minutes.
- Chicken egg: 6 pieces
- Cream 35%: 250 ml
- Almond flakes: to taste
4
Cool the cake layer and when it reaches room temperature, cut it in half to make 2 layers. Squeeze orange juice on each layer (half an orange should be enough for 2 layers).
- Oranges: 1 piece
5
Chop half of the strawberries finely. Whip the cream and add a tablespoon of sugar. Spread some cream on each layer, place the strawberries, and cover with a bit more cream. Combine the layers and spread the remaining cream over the entire surface of the cake, then refrigerate for 2-3 hours.
- Strawberry: 500 g
- Cream 35%: 250 ml
- Sugar: 7 tablespoons
6
Before serving, decorate with the remaining strawberries and sprinkle the edges with almond flakes (for beauty, they can be lightly toasted in a dry pan).
- Strawberry: 500 g
- Almond flakes: to taste