Directions
- 1Cut half of the 500g strawberries into small pieces.
- 2Season the cut strawberries with the juice of one lemon and 2 tablespoons of sugar.
- 3Let the seasoned strawberries rest for 15-20 minutes to release their juice.
- 4Break 4 eggs into a bowl and beat them well.
- 5Add 150g of sugar to the eggs and continue whipping until well combined.
- 6Add 150g of flour to the egg mixture.
- 7Add half a sachet (2 teaspoons) of yeast to the batter and mix briefly.
- 8Pour the sponge cake batter onto a wide and low pan (35x35 cm) lined with baking paper and spread it evenly.
- 9Bake the sponge cake at 170 degrees Celsius in a ventilated oven for 15 minutes, leaving it slightly undone.
- 10Remove the baked sponge cake from the oven and carefully remove the baking paper.
- 11Using stencils (or freehand), cut four heart shapes from the sponge cake: two larger and two smaller.
- 12Whip 500ml of sweetened cream and enrich it with 100g of milk.
- 13Recover the juice from the macerated strawberries, lengthen it with 50g of water, and use it as a bath for the sponge cake.
- 14Place a small amount of cream in the center of a serving tray.
- 15Place the first large heart-shaped sponge cake layer on the cream, pressing lightly to adhere.
- 16Slightly wet the first sponge cake layer with the strawberry juice mixture.
- 17Spread a generous layer of cream over the wetted sponge cake.
- 18Add an abundant layer of the seasoned strawberries over the cream.
- 19Place the second large heart-shaped sponge cake layer on top, pressing lightly, and wet it with the strawberry juice.
- 20Add another layer of cream and spread some cream on the sides of the cake.
- 21Place a small amount of strawberries in the central part where the next sponge cake layer will go.
- 22Place one of the smaller heart-shaped sponge cake layers on top, press well, and wet it with the strawberry juice.
- 23Add the remaining strawberries.
- 24Place the last smaller heart-shaped sponge cake layer on top, press well, and wet it with the strawberry juice.
- 25Cover the entire cake generously with cream, leveling it quickly.
- 26Use the leftover sponge cake pieces (especially from the center) to create a mimosa effect by placing them on top of the cake, covering any imperfections in the cream.
- 27Transfer the remaining cream to a piping bag with a star tip and pipe small tufts around the cake.
- 28Slice the remaining whole strawberries thinly and arrange them around the cake, starting from the tip and placing them both under and over the edges, and on top.
- 29Place a whole strawberry at the center of the cake as a final touch.
Ingredients
- 500 g strawberries
- 2 s sugar
- 1 lemon
- 4 eggs
- 150 g sugar
- 150 g flour
- 0.5 sachet yeast
- 500 ml cream already sweetened
- 100 g milk
- 50 g water
Equipment
bowlpanbaking paperscissorsknifeposh bagstar tip
Tips
- The "smart cake" method uses a wide and low pan for the sponge cake, reducing baking time to 15 minutes and effectively pre-cutting the cake into thinner layers.
- You can download and print heart-shaped stencils to easily cut the sponge cake.
- The central part of the cut sponge cake can be used for decoration, creating a mimosa effect.
- The strawberry juice, mixed with a little water, is used to moisten the sponge cake.
- Placing a small amount of cream in the center of the tray helps the first layer of sponge cake stick and prevents movement during decoration.
- The cake can be made in other shapes, such as square, and can be garnished with different fruits like pineapple or berries.
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