Strawberry and Wine Cake
for the cake:
150 g sugar
3 tblspoons water
80 g flour
70 g cornstarch
1/2 kg strawberries
100 ml sweet red wine
100 ml red fruit juice
2 bags of powdered gelatine
4 tblspoons sugar
200 ml fruit juice (I used blood orange juice)
2 tblspoons sugar
2 teaspoons lemon juice
20 g cornstarch
2 leaves of gelatine
200 ml whipping cream
for decoration: whipping cream, strawberries, chocolate, pistachios, fresh mint leaves
The cake is a simple sponge cake, baked in a large baking tin.
Separate the whites from the yolks. Whip the egg whites with a pinch of salt and set aside. Beat the yolks with sugar and water until light and thick. Carefully fold in flour, cornstarch and egg whites.
Cover two shallow baking tins (36x30 cm) with parchment paper, greased and floured. Pour half of the batter in each tin, spread evenly with a spatula, and bake in an oven preheated to 180°C for 5-7 minutes. Don't let it dry too much.
Remove it from the tin, but leave on the parchment paper, just pass the knife underneath to detach it from the paper.
Spread some strawberry jam in a very thin layer (I don't know how much, 4-5 tablespoons), and roll immediately. Wrap in the parchment paper you used for baking and leave to cool completely.
When both rolls are completely cold, cut them into 1cm thick slices.
Place the ring of your spring form on a plate on which you'll be serving the cake. Line the bottom and sides with roll slices.
Wash, haul, dry and slice the strawberries. Place them in the ring over the cake.
Prepare the gelatine. Mix sugar with the powdered gelatine.
Add the wine and fruit juice, stir and bring to boil. Keep stirring until it thickens and becomes transparent.
Pour over the strawberries. If I make it again, I'll mix the strawberries with gelatine first, and then pour everything in, so that the strawberries are covered better.
Cream: Leave the gelatine leaves in cold water for 10 minutes.
Mix fruit juice with sugar and lemon juice and bring to boil. Mix the cornstarch with little cold water and pour into the boiling juice, cook until it thickens.
Remove from heat and add the softened and drained gelatine. Stir well until gelatine has melted. When it has cooled completely, add the whipped cream and pour over the strawberries.
Leave it in the fridge for at least 3 hours (or overnight). Remove the ring and decorate with whipped cream and strawberries, sprinkle with chopped pistachios, add a few leaves of fresh mint.
Pairs Well With
Last month the topic of BakeSpace Test kitchen was Straberry and Eggs. I came up with this cake.
You can check more pictures on my blog: