Strawberry cake with cream - Pilar Hernández's Chilean Kitchen
In my husband's family, this strawberry and cream cake is the most traditional and requested. My mother-in-law makes the cake at home and fills it with Chantilly cream and strawberries. I ate it many times while we lived in Chile.
Ingredients · Servings 12
- 225 grams of sifted cake flour
- 6 eggs
- 225 grams of sugar
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla
- 50 grams of melted butter
- 500 grams of strawberries
- 2 cups of very cold heavy cream
- 4 tablespoons of granulated sugar
Method · PT-497396H57M40S
- Preheat the oven to 365°F or 185°C. Prepare two 20 cm diameter cake pans that are at least 7 cm high. Line the bottoms with parchment paper. Alternatively, use one 23 cm diameter pan, in which case you can cut it into three layers.
- In a bowl, mix the eggs, sugar, salt, and vanilla with a hand whisk. Heat in a double boiler until it reaches a temperature of 115F or 46C, stirring constantly.
- As soon as the mixture reaches 46C, remove from the water bath and beat with an electric mixer at high speed until the mixture rises and then collapses, leaving a ring at the edge of the bowl, about 8 minutes.
- Using a spatula, incorporate the sifted flour in 3 steps, using folding motions, add the melted butter and incorporate with folding motions.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until lightly golden. Let it cool on a wire rack, then wrap and refrigerate. Do not unmold until ready to cut and assemble the cake.
- Assemble the cake: Cut the strawberries, reserving 8 whole ones to decorate the top.
- Beat the cream with an electric mixer at high speed until it forms soft peaks. Reduce the speed to low and add the sugar in a steady stream. Increase the speed back to high and continue beating until stiff peaks form. Do not overbeat. It's easier if the bowl and beaters are very cold; I put mine in the freezer for 5 minutes.
- Remove the cakes from the pan and take off the parchment paper. Cut each cake in half. Before separating the cakes, make a small indentation in each half so you can align them later; this helps ensure the cake is even.
- Place half a sponge cake on the plate where the cake will be served, cover with cream, strawberries, and another sponge cake. Repeat until finished.
- Garnish with strawberries and mint. Dust with powdered sugar before serving. Keep refrigerated.
This year my husband asked me to make this cake for his birthday, but with my self-rising sponge cake recipe. As I mentioned, this cake melts in your mouth and complements any fruit. I usually bake the cakes two days before the birthday, refrigerate them well wrapped in plastic wrap, and fill them the day before so the flavors can meld.
With this recipe I am participating in the BRBC's December challenge: Christmas Recipes.
Description
Cool and refreshing for summer.
- To make the cake: Preheat the oven to 365°F or 185°C. Prepare two 20 cm diameter cake tins that are at least 7 cm high. Line the bottoms with parchment paper. Or, use a 23 cm diameter tin; in this case, you can cut it into three layers.
