I made this cake for Mother’s Day, and I’m sharing it on the blog a bit late. Light as a cloud, with a layer of buttermilk, strawberries that we adore, and crispy almonds. You can just keep diving into it, and it’s hard to stop yourself.
Ingredients
For the sponge cake:
- Flour: 0.5 cup
- Sugar: 0.5 cup
- Dark chocolate: 50 grams
- Potato starch: 1 tablespoon
- Cocoa: 2 teaspoons
- Eggs: 5 pieces
- Baking powder: 1 teaspoon
For the buttermilk strawberry layer:
- Buttermilk: 200 milliliters
- Strawberries: 25 dag
- Lemon: 0.5 piece
- Strawberry jelly: 1 piece
For the strawberry cream:
- Fresh strawberries: 20 dag
- Pork gelatin: 5 teaspoons
- Powdered sugar: 1 tablespoon
- 30% cream: 500 milliliters
For the cake topping:
- 36% cream: 400 milliliters
- Whipped cream stabilizer: 1 piece
Additional:
- Strawberry jam: 0.5 jar
- Strawberry jelly: 0.5 package
- Strawberries: 20 dag
For the punch:
- Red wine: 125 milliliters
- Tea: 125 milliliters
- Chopped almonds: 100 grams
Preparation
Sponge cake: In a bowl, beat room temperature egg whites until stiff peaks form. Gradually add sugar, beating for two minutes after each addition. Then add one yolk at a time, mixing briefly after each addition. Sift flour, add cocoa, baking powder, grated chocolate, and mix. Add the flour mixture in three batches to the egg mixture, folding gently from the bottom. Line the bottom of a 23 cm diameter cake tin with parchment paper and pour the batter into it. Bake in a preheated oven at 160 degrees Celsius for 50 minutes. Check with a toothpick before removing from the oven to ensure it’s baked through.
Buttermilk layer: Wash and peel the strawberries, then blend them with lemon juice. Dissolve the jelly in 1/3 cup of hot water, let it cool slightly, then add it to the strawberries. Combine with buttermilk. Line a 16 cm diameter pot with plastic wrap on the sides and bottom, then pour the buttermilk mixture into it. Refrigerate overnight.
Strawberry cream: Soak gelatin in 1/4 cup of water and dissolve it in the microwave. Wash, peel, and blend the strawberries. Add warm gelatin to the strawberries. Whip chilled cream with powdered sugar until stiff peaks form. Gradually pour in the strawberry mixture while mixing with a hand mixer. Refrigerate the cream until it thickens to a spreadable consistency.
Slice the sponge cake into three layers with a sharp knife. Place the bottom layer in the cake tin you used for baking. Soak it with the punch, spread some of the cream, then add the buttermilk layer in the center. Spread the strawberry cream, level it, and place the second layer on top. Soak it with the punch, spread with jam, then cover with the remaining strawberry cream. Place the final layer on top. Refrigerate the cake until set.
Meanwhile, toast the almonds in a dry pan. Whip the heavy cream until stiff, then add the stabilizer. Remove the cake ring, spread the whipped cream on top and sides. Leave some cream for decoration. Slice the strawberries and arrange them in a flower pattern from the center. Decorate the cake with whipped cream around the edges. Cover the sides with toasted almonds. Let it cool. Dissolve the jelly in 1/2 cup of hot water. Once it starts to thicken slightly, pour it over the strawberries. Refrigerate the cake for two hours.
