Sponge Cake with Cream, Strawberries and Gelatin / Biszkopt z Kremem, Truskawkami i Galaretką
Sponge cake with cream, gelatin and strawberries is a timeless classic. If you think this cake is a thing of the past, treat your family members to it. I guarantee they will come back asking for more. This is the type of a cake that can be frozen and used when needed. I used a square spring form pan 24 cm x 24 cm x 8 cm. Yields 9 servings.
Servings: 9 Servings
Calories: 728kcal
Ingredients
Cake
- 2 large eggs (room temperature)
- 80 grams granulated white sugar
- 70 grams all-purpose flour
- 10 grams potato flour
- 1 pinch salt
Cream Filling
- 250 grams cream cheese or mascarpone cheese
- 30 grams powdered sugar (You can add more sugar)
- 30 ml's heavy whipping cream
Topping
- 800 grams fresh strawberries
- 2 packages clear gelatin
- 800 ml's water to dissolve the gelatin
Instructions
- First, prepare the gelatins in 800 milliliters of boiling water. Set aside to cool.
- Line a baking pan bottom dimensions of 24 cm x 24 cm x 8 cm with parchment paper.
- Bring all ingredients to room temperature. Preheat the oven to 170 C or 338 F.
- Separate the whites very carefully from the yolks.
- Beat the whites to a stiff, fluffy foam. Tip: the bowl in which you will whip the egg whites must be dry. Even a drop of water can prevent the egg whites from whipping properly.
- Slowly add sugar while mixing. Mix the egg whites with the sugar until the foam does not fall out when you turn the bowl over.
- Then gradually add 1 egg yolk at a time - mixing the entire time.
- When you have a uniform fluffy mixture, very slowly fold the previously sifted flours, but do not mix them, just fold them gently with a spatula so that the ingredients combine.
- Gently pour the batter into the baking pan and smooth it out. Bake at 170ºC for about 20-25 minutes or until the so-called dry stick.
- Take the hot cake out of the oven and drop it (of course in a pan) on the kitchen counter (you can spread a kitchen cloth to avoid damaging to the counter) from a height of about 30-40 cm. Leave the cake in the pan to cool at room temperature. This prevent the cake from sinking in.
- Mix the cheese, powdered sugar and the whipping cream to a uniform consistency and set aside until ready to spread over the cake..
- Wash the fresh strawberries and cut the stems off. Cut the strawberries into halves then in to halves again. If strawberries are bigger cut them into smaller pieces.
- Once the cake is cooled, spread the cream filling evenly and place the cut up strawberries on top.
- When the gelatin is half way thickened, pour it over the top of strawberries. Set in the refrigerator for at least 2 hours to set completely. Enjoy!
Notes
| Nutrition Facts | |
|---|---|
| Servings: 9 | |
| Amount per serving | |
| Calories | 728 |
| % Daily Value* | |
| Total Fat 60.9g | 78% |
| Saturated Fat 37.4g | 187% |
| Cholesterol 268mg | 89% |
| Sodium 4823mg | 210% |
| Total Carbohydrate 31.9g | 12% |
| Dietary Fiber 2.1g | 7% |
| Total Sugars 17.4g | |
| Protein 16.6g | |
| Vitamin D 8mcg | 39% |
| Calcium 175mg | 13% |
| Iron 3mg | 17% |
| Potassium 400mg | 9% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie per day is used for general nutrition advice. This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note; changing anything will cause the nutritional information to change. My calculations are intended as a guide only. | |