Hemm Cream and strawberry cake is one of those great classics of summer cakes that never fail at birthday parties and in all those occasions that we spend in the company of family and friends. This dessert with strawberries and cream has no age preferences: children and adults like it for its simplicity and gluttony. Two layers of sponge cake with a delicate limoncello scent, which enclose a soft heart of cream and strawberries; elements that are repeated on the surface of the cake, decorated with beautiful sprigs and fruit. Try it also with the Strawberry bath for a stronger flavor. Here is the easy recipe for a classic cream and strawberry cake, but never banal.

Sponge cake preparation

1

To prepare the Cream and Strawberry Cake, start with the sponge syrup. In a bowl, mix the water with the limoncello, close with cling film and place the soaks in the refrigerator.

2

Move on to the preparation of the sponge cake. In a planetary mixer (or a large bowl) pour the eggs and start beating them at medium speed. After about 1 minute, add the sugar gradually.

3

Continue whipping at medium speed for about 10 minutes. It will turn out to be a puffy, clear and fluffy mixture.

4

Gradually add the sifted flour to the mixture, mixing it with a spatula with circular movements from the bottom up, so as not to deflate the dough.

5

Pour the mixture into a previously greased and floured cake mold. Bake the sponge cake in a preheated static oven at 180 ° C for about 15 minutes. Always check the cooking using a wooden toothpick.
Once cooked, take the sponge cake out of the oven and let it cool on a wire rack before removing it from the mold.

Chantilly cream preparation

1

To prepare the Chantilly cream, useful for filling the Cream and Strawberry Cake, start by taking the seeds of the vanilla pod with a sharp knife. Then cut the pod lengthwise and scratch the back inside to remove all the seeds.
In a large bowl, pour the cold cream and vanilla seeds and start beating with an electric mixer (or a planetary mixer) at high speed. Gradually add the sugar, continuing to beat at maximum speed, until you get a thick and full-bodied cream, but not hard.

composition and decoration

1

Now take the sponge cake and divide it in half horizontally. Arrange the base on a serving dish and wet it evenly with half of the previously prepared syrup with limoncello.

2

Spread the Chantilly cream and place the strawberry slices.

3

Close the cake with the other half of sponge cake, also wet with the remaining limoncello syrup.
Separately, whip the cream for the decoration with an electric whisk and decorate the entire surface of the cake with tufts of your choice (using a pastry bag) and strawberries cut into slices or wedges. Leave the cream and strawberry cake to rest for at least 2 hours in the refrigerator and then serve.

aċċessorji

• A planetary mixer (or an electric mixer)
• A sieve
• Spatula tas-silikonju tal-kċina
• Sikkina li taqta’
• Xtilliera tal-wajer
• A cake mold with a diameter of 22 cm

Għajnuniet u tricks

• Before consuming the Cream and Strawberry Cake, we advise you to make it iksaħ and compact in the refrigerator for at least 2 hours.
• We have prepared the wet for the sponge cake simply by combining limoncello and water, but you can also make it with ingredjenti differenti: water and sugar with lemon peel in infusion (to give the citrus aroma) or with milk, or the alcoholic version of the bath with water, sugar and rum (with a stronger flavor). And for a very special Cream and Strawberry Cake, try making the sponge cake by adding the pureed strawberries.
• Għal kulħadd intolleranti għall-lactose no problem: make this delicious cake with strawberries and cream using vegetable cream instead of the normal fresh one.
• This is the classic Strawberry and Cream Cake, but nothing prevents you from indulging in your imagination to recreate delicious alternatives for all tastes. Why not spread a layer of Nutella on the base of the sponge cake? Or decorate it with pistachio grains on the surface to give a more salty contrast. Or Prepare the Sponge Cake With Chocolatefor an original cream and strawberry cake.

ħażna

Store the Cream and Strawberry Cake in the refrigerator and closed in an airtight container or with cling film. Consume it fi żmien XNUMx ijiem at most. Alternatively, you can freeze it (even already cut into single-portion slices) and then consume it fi żmien 2 xhur dwar.

Preparing the strawberry and cream cake is simple and fast enough, but if you want to plan ahead, you could prepare the sponge cake il-ġurnata ta 'qabel keeping it at room temperature and covered well with cling film. It is also possible to freeze the sponge cake, to always have it available in your delicious recipes.