Cocoa cake with strawberries

Styrofoam cake with strawberries

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I have recently bought some sweet and sun-scented strawberries and they immediately landed in this delicious cake. If you are wondering how to make it, you just need to keep reading.

Cocoa cake with strawberries
Cocoa cake with strawberries

The strawberry cake I made with these sweet strawberries is a Styrofoam cake. The base of the cake is a cocoa bottom and custard foam in which fresh strawberries are inserted. The whole thing is then covered with a layer of shortcrust pastry, which after baking is additionally covered with jelly. To enjoy such a delicious cake, you only need a cup of coffee, a good book and beautiful weather. You can sunbathe while reading a book, eating a cake and sipping a cup of coffee 🙂

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Ingredients for Styrofoam cake with strawberries.

Cocoa pastry:

  • 500 g all-purpose flour
  • 130 g icing sugar
  • 250 g margarine
  • 1 vanilla sugar
  • 3 tablespoons of sour cream
  • 3 eggs (2 egg yolks and 1 whole egg)
  • 1 teaspoon of baking powder
  • 3 tablespoons of dark cocoa
  • 1/2 teaspoon of soda

Fruits:

  • 400 g strawberries
  • 1 teaspoon of potato flour

Meringue: 

  • 5 big egg whites
  • 40 g vanilla pudding powder
  • 180 g icing sugar
  • a pinch of salt

Additionally:

  • 2 strawberry jellies in powder (75 g each)
  • 700 ml water
  • 1 teaspoon of gelatine

How to make Styrofoam cake with strawberries.

Cocoa pastry: sift the flour on a pastry board, add diced margarine, vanilla sugar and icing sugar. Chop all the ingredients with a knife until they start coming together. Then, add baking powder, baking soda, cream, cocoa, an egg and egg yolks. Knead the dough. Divide the finished pastry dough into 2 parts. Chill one part in the refrigerator for 50 minutes, form 3 balls from the other and put them in the freezer for 50 minutes.

Line a baking tin with baking paper. Roll out the pastry dough taken out from the refrigerator and cover the baking tin with it. Use a fork to prick the bottom of the pastry dough in a few places.

Meringue: whisk the egg whites with a pinch of salt. When stiff, add icing sugar, in small batches, continuing to whisk all the time. At the end of whisking, add the pudding powder. Put the meringue foam on the rolled out dough.

Fruits: rinse the strawberries, cut out the stalks, dry and cut each strawberry into four parts. Mix the sliced strawberries with potato flour, then place them on the meringue foam previously laid on the pastry dough. Lightly press each strawberry with your fingertips so that they sink into the meringue foam.

Remove the cocoa balls out of the freezer. Grate each ball on a large-mesh grater, holding the grater over the cake in the tin so that the grated pastry dough covers the foam with the strawberries very well.

Put the cake in an oven preheated to 175 degrees Celsius for one hour and 10 minutes. After baking, remove the cake from the oven and let it cool down completely.

Strawberry jelly: boil the water. Pour jelly and gelatine into a bowl, then pour the boiling water in. Stir until the jelly and gelatine dissolve completely. Cool it down. When the jelly starts to thicken, pour it over the baked and cooled down cake. Place the cake in the fridge for a few hours.

Cake with strawberries
Cocoa cake with strawberries

Good to know when making Styrofoam cake with strawberries.

The baking tin I used was rectangular and measured 23.5 by 35 centimetres.

If you use small strawberries, don’t cut them. The strawberries I used were quite large, it’s the only reason I decided to cut them.

Do you like cakes with fruits? If so, try our recipe for No-bake fruit cloud cake.

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Styrofoam cake with strawberries
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