sponge cake with strawberries
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THE EXPERIENCE
recipe by:
maintanos
traditional
contemporary
Level of difficulty
Time needed 120 minutes

INGREDIENTS

1 cup sugar...

1 1/2 cup self rising flour...

1/2 cup cocoa powder...

1/2 DODONI cow’s butter...

1/2 cup DODONI milk full fat...

3 large eggs...

2 tsp baking powder...

1 tsp vanilla extract...

15 strawberries...

1 cup sugar...

1/2 cup water...

1 small piece of lemon peel ...

3-4 cloves...

500ml milk cream...

125gr bittersweet chocolate...

1/2 cup powdered sugar...

300gr cream cheese...

PREPARATION

Wash strawberries thoroughly. In a small pot add 1 cup sugar, 1/2 cup water, lemon rind and cloves. Simmer in medium heat for about ten minutes. Set aside. Melt chocolate in a bain marie. When melted set aside to chill. In a big bowl beat the heavy cream with the cream cheese. Little by little add the powdered sugar and when you get the whipped cream, add the chocolate. Blend well and leave in the fridge. In a bowl blend flour, cocoa and baking powder. Preheat the oven at 180º C.

EXECUTION

Beat sugar and butter until it gets white and fluffy. Add the eggs one by one and the vanilla extract. Add milk and flour little by little. When the batter is well blended pour in two 26cm trays lined with parchment paper. Bake for about 25 minutes. When ready, place one sponge cake with soft side up. Moist the sponge cake with half of the syrup. Spread whipped cream at the desired thickness. Place the other sponge cake, soft side up. Use the rest of the syrup to moist the cake. Spread remaining whipped cream. If it is excess use a icing bag to decorate the cake. Decorate on top with strawberries.
Tip: You can always alternate strawberries with peaches.