Buttermilk cake with strawberries

Preparation time: 30 minutes Baking time: 1 hour Number of servings: 24 x 24 cm baking tin Per 100 g of dough: Energy value 263 kcal Carbohydrates 36 g - Of which sugars 16 g Protein 5 g Fats 11 g Diet: vegetarian.

• wheat cake flour 400 g - 2.5 cups
• natural buttermilk 250 ml - 1 cup
• 3 medium-sized eggs - 170 g total after breaking
• fine sugar 100 g
• vanilla sugar 1 XXL package - 43 g
• vegetable oil 120 ml
• baking powder and baking soda 1 flat teaspoon each
• fresh strawberries 800 g
• "sweet moment" jelly, e.g. strawberry flavor, 30 g - 1 sachet
• wheat cake flour 110 g
• fine sugar 90 g
• butter 90 g

Buttermilk cake with strawberries

Bake: 175 degrees Celsius, middle rack with top/bottom baking options. Baking time: 50-60 minutes. Pan: I use a 24 x 24 cm pan, but a 20 x 30 cm rectangular pan or a 26-28 cm springform pan will also work.

Remove the eggs and buttermilk for the cake from the refrigerator in advance. Read the entire recipe first, and only then start preparing the cake to know what to prepare when and which other ingredients you can use. The crumble topping can be made a little ahead of time (step 6). Keep it in the refrigerator during this time.

Place 400 grams of cake flour in a bowl. Add 1 level teaspoon each of baking powder and baking soda. Mix all dry ingredients thoroughly or sift them into another bowl.

Tips: You can also omit the baking soda and use two level teaspoons of baking powder. You can also substitute some of the flour for custard powder. In that case, use 360 ​​grams of cake flour and 40 grams of sugar-free custard powder in a cream or vanilla flavor.

Prepare 800 grams of the smallest, freshest, and firmest strawberries possible. Remove the stems. Choose very small strawberries so you don't have to cut them in half. Sprinkle the strawberries with 30 grams of strawberry, raspberry, or lemon jelly powder (e.g., from the Słodka Chwila package). Gently mix everything together to coat the fruit. Set the bowl aside.

Tip: You can also sprinkle the fruit with regular jelly powder, with or without sugar. However, don't use the entire bag. 30 grams will be enough. Potato starch will also work.

Start preheating your oven now: top/bottom baking option; middle or slightly lower oven rack; temperature: 175 degrees Celsius. With convection, set it 10-15 degrees lower. Use a 24 x 24 cm baking pan.

In a larger glass or metal container, pour 100 grams of caster sugar and a 43-gram XXL vanilla sugar sachet. Add 3 medium-sized eggs (kept at room temperature). Beat the sugar and eggs with a mixer at high speed until the sugar is completely dissolved in the eggs. The mixture should be light and fluffy by the end of the mixing process. Beating can take up to 10 minutes (up to 5 minutes with a good mixer).

Slowly pour 120 ml of vegetable oil, such as rapeseed, into the egg mixture and mix briefly, but only at low speed. Add 250 ml of buttermilk (taken out of the fridge earlier) and mix briefly with a spatula.

Tip: You can also use only caster sugar in an amount of up to 170 g and add 1 teaspoon of vanilla paste or essence or the seeds from 1 vanilla pod to the mixture.

Finally, pour the previously mixed dry ingredients into the bowl. Mix briefly and gently with a spatula until the batter is smooth. Experienced users can use a mixer at its lowest speed (mix the batter only briefly to avoid breaking up any air bubbles). The batter should not be highly aerated, with the consistency of fluffy, warm pudding.

Line a 24 x 24 cm baking pan with baking paper. Grease the sides and dust with flour or breadcrumbs. Pour the batter into the pan and gently smooth the surface.

Place strawberries sprinkled with jelly on top.

Make the crumble: Mix all the crumble ingredients thoroughly and rub them together in your hands. This will take 110 grams of all-purpose flour and 90 grams each of sugar and butter. The butter should be cold, meaning straight from the refrigerator. For easier preparation, cut it into smaller pieces first. You can use regular or cane sugar to make the crumble.

Cover the strawberry layer with the crumble.

Place the cake pan in an oven preheated to 175 degrees Celsius (top/bottom heat). Select the middle rack. Bake the cake for about 50-60 minutes (less or more). After about 45 minutes, check if the cake is done with a wooden skewer. If the skewer comes out clean, you can safely turn off the oven. Don't worry about the cake not being baked through, and try not to overbake. Baking the cake too long can dry out and lose its moistness. After baking, slightly open the oven door. After 10 minutes, open the door and remove the cake from the oven. Remove the sides and transfer the cake to a wire rack to cool. Mine baked for almost an hour.

Tip: Place the baking pan on a preheated, thin baking tray or rack. The tray or rack should be positioned so that the baking pan is roughly centered in the oven (not too close to the upper and lower heating elements).

Once the buttermilk strawberry cake has cooled, simply wrap it loosely in parchment paper, then place it in a grocery bag and store it in a breadbox until the next day. Since the cake contains a lot of fruit, it's a good idea to refrigerate it afterward. It will keep for up to 3-4 days.

Enjoy your meal.