Clever Cake with Cream and Strawberries: An Easy Recipe for Mother's Day - Homemade by Benedetta

Today we're making this one—look how beautiful it is! It's a heart-shaped cream and strawberry cake. It seems difficult, but it's actually not, because it's one of my clever cakes. So easy, quick, accessible to everyone, and ready in less than half an hour. Let's do it together. These are 500 grams of strawberries; roughly half I'll cut into small pieces. Then, after that, I season them with sugar and lemon. I'll slice the other half into pieces, and they'll be part of the decoration. I cut them into pieces and season them with the juice of a lemon. Add the lemon juice to the strawberries and also mix in two tablespoons of sugar. Now let these strawberries rest for a quarter of an hour, 20 minutes, In short, in this way, as I said, they will release their juice. Now let's move on to the sponge cake. In a bowl, we break 4 eggs and beat them well. Let's also add the sugar, 150 g, and continue whipping the eggs. When the eggs are nice and puffed, we also add the flour, 150 g. Once the flour has been added, the last ingredient is the yeast. Because I put a little bit of it into the sponge cake. Half a packet, equivalent to two teaspoons, and give it one final stir. Now, this is the sponge cake dough. Instead of placing it in a tall, round baking pan, we put it on a wide, low baking pan. That's why the cake is smart, because we save time both in terms of time, Why is the baking time for a low sponge cake 15 minutes, while that of a classic sponge cake is at least 40 minutes? And also because in some way we've already sliced it into pieces, as it's thin. So we put the dough on the 35x35 tray, and underneath I've placed a sheet of parchment paper. So let's stretch the dough well. Here it is, look, I've properly spread the dough all over the baking tray And now I'll bake it in the oven at 170 degrees Celsius using the fan-assisted setting for 15 minutes. So, the sponge cake is ready; let's let it cool slightly. Then we can pull it out. You see, we have obtained a square, wide, and low sponge cake. Let's remove the baking paper. So now, how do I turn this sponge cake into this two-tiered heart-shaped cake? Very simple, I drew on a four-page sheet two hearts, one larger and one smaller. You can do it freehand, or in the description below you'll find a link where you can download and print it. For these, you basically just take them and cut them out with scissors. I've already cut them, so I'll do it faster. Place the hearts with the tips on the corner, then two large hearts facing each other and the other two. We will also use this part here for decoration. Now, with a knife, following the shape of the stencil, I cut the sponge cake. So we have the first heart. Ok, and let's continue with the others as well. Then we also have the second, larger heart, and then we make these two smaller ones. And here is the fourth heart. Now, with these parts here, especially the central one, we'll crumble it a bit, since we'll use it for decoration, kind of like a mimosa. We made the sponge cake and cut it. The strawberries for the filling and the sauce are macerating in the refrigerator—what else do we need? The filling cream. I whipped 500 ml of already sweetened cream. Well, not just sweetened whipped cream, but I enrich it with a bit of condensed milk. This is 100 grams of condensed milk. What do we need now? Sponge cake ready. Ready to serve. The strawberries we set aside earlier. So what do we do? As you can see, they've made quite a bit of juice, okay? Now we recover this juice, dilute it a bit with water, and use it as a soaking liquid for our sponge cake. So we take another small bowl, filter, and recover the strawberry juice. So here we have the essence; now we stretch it out with a little water. We're ready because we have everything needed to assemble. Sponge cake, cream, strawberries that will go into the filling and soaking syrup. We need a tray. For convenience, I put a small amount of cream right in the center and place the heart on top of it. In this way, the sponge cake sticks well to the tray and therefore doesn't move when we do the decoration, in short. Once the first layer of sponge cake is in place, we lightly moisten it with the syrup. Once the sauce is ready, spread a generous layer of cream. Now, after placing a nice layer of whipped cream, I put the strawberries on top—they've already absorbed the flavor of sugar and lemon. We put plenty in the first layer. After placing a nice layer of strawberries, let's proceed with the second layer of sponge cake. We place it on top and press it lightly. Again, it's raining. Still cream. At this point, I also start adding the cream sideways. Below, in this central section, roughly in the area where we will place the sponge cake, add a bit more strawberries. Place the smaller sponge cake on top again and press firmly. Still soaking. Now strawberries, the last ones that are left. And we conclude with the last heart. As usual, as I told you before, press down firmly. Bagna And now let's cover it well with the cream. Quickly. Put this cream in a piping bag, because later we'll make some little tufts. So, what do we do now? With these little crumbs, we'll get a bit of a mimosa effect, so if we weren't precise with the whipped cream, nobody will notice. Why are we going to cover it? So with all these crumbs, we put them on top. And let's put it here too. I put the leftover cream into a piping bag with a star tip. Let's do all the little little curls. What do we do now? The cake would already be cute like this, come on. But we give it a touch of color, so with the strawberries we had set aside and cut into thin slices, Let's make a whole decoration around it. So, starting from the tip, we place the strawberries on the plate and stick them on. OK? We'll do it all around the cake, both underneath and on top. Above as well. Let's start from the tip and place the strawberries. And the final touch, a whole strawberry in the center. We did it. Have you seen how cute she is? And it is also very easy to prepare. But with the same amounts, the cake can also be made in other shapes. For example, square. Cut the sponge cake into four equal squares, which will then be stacked on top of each other. And of course it could be garnished in a thousand other ways, simply by changing the fruit. For example, pineapples, peaches, berries, and so on. I hope you enjoyed this cake and will make it again. So I'm waiting for your photos. If you have any questions or suggestions, please write them in the comments below. And we'll see each other very soon. Hello!