Strawberry Cake with Whipped Cream
Baking and Desserts • European
Description
Strawberry Cake with Whipped Cream
Ingredients
- Farm fresh eggs 6 pieces
- Sugar 7 tablespoons
- Wheat Flour 4 tablespoons
- Baking Powder 1 teaspoon
- Orange zest 1 piece
- 10% cream 10 fl oz
- Strawberry 20 oz
- Milk 1 tablespoon
- Chopped almonds to taste
Step-by-Step Guide
Step 1
Preheat the oven to 320°F.
Step 2
First, beat the egg yolks with sugar until pale and homogeneous. Add the orange zest, flour, and baking powder. Mix well. If the batter is too thick, add some milk.
Step 3
Whip the egg whites until stiff peaks form and gently fold them into the main mixture. Pour the batter into a prepared pie dish (grease with butter and line with parchment paper). Bake for 35–40 minutes.
Step 4
Cool the cake layer and, when it reaches room temperature, cut it in half lengthwise to create 2 layers (the cake may sink a bit, but don't worry, the assembled cake will be very beautiful and tall enough). Squeeze orange juice over each layer (half an orange should be enough for 2 layers).
Step 5
Finely chop half of the strawberries. Whip the cream and add a tablespoon of sugar. Spread a little cream on each layer, place the strawberries, and cover with a bit more cream. Join the layers together and spread the remaining cream over the entire surface of the cake, then refrigerate for 2–3 hours.
Step 6
Before serving, decorate with the remaining strawberries and sprinkle the edges with almond flakes (for added beauty, you can lightly toast them in a dry skillet).
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