Strawberry and Raspberry Cake with Whipped Cream. Recipe
Ingredients
Fluffy Sponge Cake Batter
4 large eggs (yolks and whites separated) 150 g sugar 150 g sifted wheat flour 1 teaspoon baking powder 1 teaspoon vanilla extract
Filling and Topping
400 ml very cold heavy cream (high fat content) 4 tablespoons powdered sugar (or granulated sugar) 300 g fresh strawberries 150 g fresh raspberries Fresh mint leaves and silver sugar pearls for decoration.
Preparation Method
Preparing the Cake Batter
Preheat the oven to 180°C (350°F) and grease a round cake tin with butter and flour. Beat the egg whites until stiff peaks form and set aside. In a separate bowl, beat the egg yolks with the sugar and vanilla extract until light and fluffy. Gently fold in the sifted flour and baking powder to the egg yolk mixture, alternating with the beaten egg whites. Mix with gentle, upward motions to avoid deflating the batter. Pour the batter into the prepared tin and bake for 25 to 30 minutes. Let cool completely before unmolding.
Preparing the Chantilly Cream and Fruit
Whip the very cold cream in a stand mixer. When it begins to thicken, gradually add the sugar and beat until stiff peaks form. Refrigerate. Wash and thoroughly dry the strawberries and raspberries. Chop some of the strawberries for the filling and slice the rest into "flower" shapes for the topping. Assembly and Decoration
Cut the cake horizontally into two identical halves. Spread a generous layer of whipped cream over the first half of the cake and distribute the chopped strawberries. Place the other half of the cake on top. Cover the entire cake with the remaining whipped cream, using a piping bag to create a decorative finish on the sides (as shown in the photo). Decorate the top by arranging the strawberry slices in the center, the whole raspberries around it, and the mint leaves. Finish by sprinkling the silver sugar pearls over the fruit. Refrigerate for at least 2 hours before serving to ensure it is well chilled.
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