STRAWBERRY AND WINE CAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • for the cake:
  • 6 eggs
  • 150 g sugar
  • 3 tblspoons water
  • 80 g flour
  • 70 g cornstarch
  • strawberry jam
  • filling:
  • 1/2 kg strawberries
  • 100 ml sweet red wine
  • 100 ml red fruit juice
  • 2 bags of powdered gelatine
  • 4 tblspoons sugar
  • cream:
  • 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

Directions

  • 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.

Notes

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:

http://dajana-bakerscorner.blogspot.com/2009/06/may-challenge-and-birthday-cake.html"

Categories: Birthday  Cake  Creamy  Dessert  Eggs  Fruit  Fruity 

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