Hey guys, time flies! Mother's Day is already approaching eh: you won't have forgotten it !! A little gift is a must to celebrate with your mother the holiday that pays homage to her. For this reason today I would like to give you a demonstration of how simple it is to make a spectacular cake using very few ingredients, among other things very popular for making desserts. In fact, we will fill a base of the sweet margherita (but you can also use any other cake, such as sponge cake or the very easy yogurt cake) with cream, strawberries and chocolate. You will see what a nice dessert we will be able to make together!
Video of the Recipe
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Identity Card of the Recipe
- 153 KCal Calories per serving
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Ingrediants
For the margherita cake
- 360 g (6 yolks and 6 separate egg whites) of eggs
- 1 teaspoon of baking powder
- 1 pinch of salt
- 1 sachet of vanillin
- untreated squeezed lemon juice
- 150 g of potato starch
- 150 g of sugar
For the filling
- About 50 g (lactose-free is recommended) of dark chocolate
- 20 g of sugar
- untreated squeezed lemon juice
- About 50 ml of rice milk
- About 50 ml of strawberry juice
- 250 g of strawberries
- 400 g of vegetable whipped cream
- 20 g of bitter cocoa
Materials Needed
- Bowls of different sizes
- Electric hand mixer
- Wooden ladles
- Spatula
- Watering can for the bath
- Strawberry knife and cutting board
- Colander
- Peel vegetables to make the chocolate chips
Preparation
- It is recommended to start this dessert by preparing the margherita cake the day before, so that the base cools completely. Those who do not particularly like this base can replace the margherita cake with a simple sponge cake or with a yogurt cake.
Let us recall briefly
To prepare the margherita cake it is necessary to work for a long time 6 egg yolks with 150 g of sugar, the juice of half a lemon and a sachet of vanillin. After 15 minutes, add 150 g of potato starch and a teaspoon of baking powder to the yolk mixture. Beat the egg whites until stiff peaks, adding a pinch of salt. Gently combine the egg whites with the cream of yolks, always mixing from bottom to top. Pour the soft mixture into a 22 cm diameter hinged pan (lined with baking paper) and bake at 180 ° C for 35 minutes. Before removing the cake, let it rest in a warm (but off) oven for 10 minutes: this will prevent it from collapsing.- Wash the strawberries and cut them into small pieces. Pour them into a bowl, adding the juice of half a lemon and sugar: leave the strawberries to macerate for an hour, until an inviting syrup is formed.
- Meanwhile, whip the vegetable cream with an electric mixer. Take a quarter and add the sifted unsweetened cocoa powder: mix everything together to obtain a cream flavored with cocoa, which will later be used for decorations.
- Drain the strawberries from the syrup and blend a part: the remaining strawberries will be used to fill the cake. Pour the strawberry smoothie into the remaining ¾ of cream: you will have to obtain a pink cream.
- Prepare the syrup for the dessert: pour the strawberry juice, rice milk and strawberry syrup (previously kept aside) into the watering can. Those who do not have the appropriate watering can for bathing can mix the "juices" in a small bowl, subsequently distributing them on the cake with a spoon.
Did you know that
In this recipe we used rice milk, vegetable cream and lactose-free dark chocolate: in this way, the dessert can also be taken by those who are lactose intolerant. Furthermore, since it does not find traces of gluten, the cake is also suitable for those suffering from celiac disease.- Cut the margherita cake into two discs and soak the base with the strawberry syrup. At this point, distribute a generous layer of strawberry cream on the base of the dessert; proceed by pouring the chopped strawberries (not blended) over the cream. Cover with dark chocolate flakes, simply prepared by "scraping" the dark chocolate with the small knife to peel the potatoes.
- Cover the stuffed base with the other disc of margherita cake: soak the layer again with the syrup, taking care to distribute the juice even along the walls. Cover the cake entirely with the strawberry cream, possibly with the help of a spatula or a knife with a long and smooth blade.
- Cover the entire surface with the chocolate chips.
- Pour the cocoa-flavored cream into a pastry bag or into a pastry syringe: decorate the entire perimeter of the cake with tufts of cocoa cream. Repeat the same operation at the base of the cake.
- Cut the strawberries into thin slices and decorate the surface and sides of the cake again: we recommend that you refer to the video.
The extra idea
This decorated cake was specially designed for Mother's Day. However, it can also be adapted to other occasions: for example, it is ideal as a dessert for Communion or for a birthday party. Those who wish can replace - or accompany - strawberries with raspberries, to make the dessert even more elegant and refined.- Leave the cake to set in the fridge for a few hours before serving.
Alice's comment - PersonalCooker
With a few simple ingredients we have obtained a small masterpiece, to be dedicated to our mothers with all our hearts. So I take this opportunity to send a big kiss to my wonderful mother Gelsomina whom I love with all my heart, my inspiring Muse and my most faithful friend.Nutritional values and Health Comment on the recipe
Strawberry and chocolate cake is a fairly elaborate and caloric dessert. It is not particularly rich in lipids, but the prevalence of its fatty acids is saturated and there is a fair amount of cholesterol. Dietary fiber is scarce. It is advisable to consume the strawberry and chocolate cake in conjunction with secondary meals and in portions ranging between 60 and 80g (90-120kcal).
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