Whenever I go shopping, I already know before leaving that I will not end up buying only those products that I have on my shopping list.
It was not a different story this time either 🙂
Today in the shop I saw red, deliciously looking strawberries. Although the season for strawberries has not yet started, they smelled as if they had been harvested at its very top.
So, what could I do, I had to buy them 🙂
When I got home, I immediately started to think I would make out of them. Cake won, though a smoothie was also considered.
If you decide to try this recipe, I encourage you to share your photos in the Comment section.
Bon Appetit 🙂
Ingredients for the sponge cake:
Let’s start with the sponge cake. Add a pinch of salt to the egg whites and beat them until the foam gets stiff. Once done, gradually add the sugar while whisking. Mix the egg yolks with vanilla extract and baking powder. Add flour and the egg yolk mix to the foam. Do not beat but very gently mix with a spoon, so that the foam does not fall. Pour the cake into a baking tin previously lined with baking paper. Bake at 180 degrees Celsius for 25 minutes.
Prepare the cream as follows. Dissolve the gelatine in hot water. Melt the chocolate. Combine the melted chocolate with the still warm gelatine.
Whisk the cream with caster sugar. Add chocolate-gelatine mix and combine them. Once ready, leave it in the fridge until the cream starts thickening. Lay the cream on the cooled sponge cake. Cut the strawberries in half or quarters and put them on the top of the cream. Put the cake in the fridge and let it chill for at least two hours.
The gelatine added to the cream cannot be warm but it cannot be very cold either otherwise it will not be easy to combine it with the cream.
Strawberries can be replaced with any fruits.
The baking tin should be a small one. I used a round tin with a diameter of twenty centimeters.
Before getting the cake out of the oven check it with a toothpick. Dry toothpick means that the cake is baked.