desserts / deserti / jälkiruoat

Birthday Strawberries & Chocolate / Rođendanske jagode i čokolada / Synttäri Mansikoita ja Suklaata

strawberrycake

Whoever said you should always test out a cake before you make it for a special occasion clearly didn’t live in a household of two. As much as we love a good dessert, munching up half a cake just to prepare for the actual birthday is just too much to handle. As is the idea of spending a whole evening baking a cake that’s not even gonna get any wows and mmmmms from the audience. Between the two of us, we’ve probably made less than a dozen of fancy cakes, most of them being this one. We’re always eager to test out new recipes, but if the strawberries are in season, this one is hard to beat.

We do realize the recipe looks quite daunting at first, with all the thirds and mixing and beating and layers that look like they could flop all over the place, but fear not. The main idea in all the layers is that you make a chocolate mixture and separately beat either egg whites or whipping cream. Then you beat a part of the fluffy mixture into the chocolate one, and gently fold the rest of it in for a silky smooth feel.

In our experience, it’s best to make this cake the night before. This way you will have plenty of time to cool it, but the mousse layers will still be fresh. For the bottom layer, the cake will rise in the oven, and flop when you leave it to cool. It’s normal. It will also separate from the sides and create a little gap, but you can just go ahead and push the strawberries to the edge, and even a bit down onto the bottom layer. Don’t worry about them falling off, the chocolate mousse will come on top, harden as it sets in the fridge, and keep everything perfectly together.

We realized the best idea is using two bowls, one for chocolate and other for egg whites/cream, and washing them between steps. At first it was because we didn’t own more than 2 bowls, but now it just makes way less of a mess at the end. If you need any guidance or someone to hold your hand through your first bake, leave us a comment, but most importantly, don’t stress, you will be just fine :)

strawberry_cake_1strawberry_cake_2strawberry_cake_3strawberry_cake_4strawberry_cake_5

(recipe mostly from Brown Eyed Baker)

Bottom layer:

  • 85 g butter
  • 200 g chocolate
  • 1 tsp instant espresso powder
  • 1 1/2 tsp vanilla sugar
  • 4 eggs
  • 65 g brown sugar
  • 500 g strawberries

Middle layer:

  • 3/4 tsp gelatin powder
  • 170 g white chocolate
  • 350 ml whipping cream

Top layer:

  • 2 tbsp cocoa powder
  • 1 tbsp sugar
  • 200 g chocolate
  • 350 ml whipping cream

Donji sloj:

  • 85 g maslaca
  • 200 g čokolade
  • 1 žličica instant kave
  • 1,5 žličica vanilin šećera
  • 4 jaja
  • 65 g smeđeg šećera
  • 500 g jagoda

Srednji sloj:

  • 3/4 žličice želatine u prahu
  • 170 g bijele čokolade
  • 350 ml vrhnja za šlag

Gornji sloj:

  • 2 žlice kakao praha
  • 1 žlica šećera
  • 200 g čokolade
  • 350 ml vrhnja za šlag

Alin kerros:

  • 85 g voita
  • 200 g suklaata
  • 1 tl valmis kahvi (instant kahvi) jauhetta
  • 1 1/2 vaniliinisokeria
  • 4 kananmunaa
  • 65 g tummaa sokeria
  • 500 g mansikoita

Keskikerros:

  • 3/4 tl gelatiini jauhetta
  • 170 g valkosuklaata
  • 350 ml vispikermaa

Ylin kerros:

  • 2 rkl kakao jauhetta
  • 1 rkl sokeria
  • 200 g suklaata
  • 350 ml vispikermaa

Bottom Layer:

  1. Preheat the oven to 160 °C.
  2. In a large bowl combine butter, chocolate pieces, espresso powder and vanilla sugar. To melt the ingredients quickly microwave at short intervals, mixing in between. Leave to cool and then mix in the egg yolks.
  3. Beat the egg whites with a pinch of salt until fluffy. Add the brown sugar and beat for a bit longer.
  4. Beat a third of the egg white mixture into the chocolate mixture. Using a rubber spatula gently fold the rest of the egg whites into the mixture.
  5. Pour into a buttered cake tin (26 cm) and bake for 14-18 minutes, until the cake starts separating from the sides.
  6. Leave to cool completely in the tin and while waiting halve the strawberries. Place the strawberries around the egde of the cake tin and then cover the whole cake bottom.

Middle Layer:

  1. MIx cocoa powder with 5 tablespoons of hot water. Melt chocolate and mix with the cocoa.
  2. In a separate bowl beat whipping cream, sugar and a pinch of salt.
  3. Beat one third of the cream mixture into the chocolate and fold in the rest.
  4. Spread over the bottom layer and leave to set in the fridge while making the top.

Top layer:

  1. Sprinkle gelatin over 1 tablespoon of cold water and set aside for 5 minutes.
  2. Heat 1/3 of the cream and add the gelatin, making sure the cream is not too hot (should be warm to the touch).
  3. Add in the chocolate and mix until melted. In another bowl, beat the rest of the whipping cream.
  4. Take 1/3 of the whipped cream and mix it into the chocolate. Gently fold in the rest.
  5. Pour over the middle layer and leave in the fridge for at least 3 hours, best over night.

Donji sloj:

  1. Zagrijte pećnicu na 160°C.
  2. U većoj posudi pomiješajte maslac, natrganu čokoladu, instant kavu i vanilin šećer. Da biste brzo rastopili i pomiješali sastojke, ubacite posudu u mikrovalnu pećnicu u kratkim intervalima dok se čokolada ne otopi. Ostavite da se ohladi, pa zatim umiksajte žumanjke.
  3. U drugoj posudi izmiksajte bjelanjke s prstohvatom soli dok ne postanu pahuljasti. Dodajte smeđi šećer i miksajte još nekoliko minuta.
  4. Dodajte oko trećine bjelanjaka u posudu s čokoladom i izmiksajte. Ostatak bjelanjaka lagano umiješajte u tijesto.
  5. Ulijte tijesto u namašćeni kalup za tortu promjera 26 cm i pecite 14-18 minuta, dok se torta ne počne odvajati od stranica kalupa.
  6. Za vrijeme dok se torta hladi u kalupu, prepolovite jagode. Poslažite ih uspravno oko ruba kalupa, a ostatak iskoristite da u potpunosti prekrijete donji sloj torte.

Srednji sloj:

  1. Pomiješajte kakao prah s 5 žlica vruće vode. Rastopite čokoladu i pomiješajte s kakaom.
  2. U posebnoj posudi, izmiksajte zajedno vrhnje za šlag, šećer i prstohvat soli.
  3. Trećinu šlaga umiksajte u mješavinu kakaa i čokolade, pa lagano umiješajte ostatak.
  4. Prelijte preko donjeg sloja i jagoda, te ostavite u hladnjaku dok pripremate gornji sloj.

Gornji sloj:

  1. U šalicu ulijte 1 žlicu hladne vode i posipajte želatinom. Ostavite sa strane 5 minuta.
  2. Lagano ugrijte 1/3 vrhnja za šlag i u njemu otopite želatinu. Dobro promiješajte, pa dodajte čokoladu i miješajte dok se ne otopi.
  3. U drugoj posudi, izmiksajte ostatak vrhnja za šlag.
  4. Uzmite dio šlaga, umiksajte ga u mješavinu čokolade, pa lagano umiješajte ostatak, kao i u prethodnim slojevima.
  5. Prelijte preko srednjeg sloja i ostavite da se dobro ohladi, barem 3 sata ili najbolje preko noći.

Alin kerros:

  1. Lämmitä uuni 160 asteeseen.
  2. Sekoita isossa kulhossa voi, suklaa palaset, kahvi jauhe sekä vaniliini sokeri. Sulata ainekset käyttäen mikroa 20-30 sekunnin aikaväleillä, näin ainekset sulaa nopeammin. Kun kaikki ainekset ovat sulanneet jätä seos viilenemään. Kun seos on viilentynyt voit lisätä kananmunan keltuaiset ja vatkata.
  3. Vatkaa kananmunan valkuaiset ja ripaus suolaa kunnes kuohkeita. Lisää mukaan tummaa sokeria ja vatkaa vielä hieman.
  4. Sekoita suklaa seokseen kolmas osa valkuais-seoksesta. Sitten sekoita hitaasti ja varovaisesti lastalla loput valkuais-seoksesta suklaa seokseen.
  5. Voitele kakkuvuoka (26 cm) ja kaada siihen taikina. Leivo 14-18 minuuttia kunnes kakun reunat alkavat irtoutua vuoasta. Samalla kun tämä kerros viilenee puolita mansikat. Asettele mansikat ensin kakun reunoille ja sitten täytä koko kerros. 

Keskikerros:

  1. Sekoita kaakao jauhe ja 5 rkl lämmintä vettä. Sulata suklaa ja lisää kaakao seokseen.
  2. Vatkaa toisessa kulhossa vispikerma, sokeri ja ripaus suolaa.
  3. Sekoita kolmas osa kerma seoksesta kaakao seokseen. Sekoita hitaasti ja varovaisesti lastalla loput kermasta kaakao seokseen.
  4. Kaada taikina ensimmäisen kerroksen ja mansikoiden päälle ja laita jääkaappiin jähmettymään.

Ylin kerros:

  1. Ripottele gelatiini jauhe ruokalusikalliseen vettä ja anna istua 5 min.
  2. Lämmitä kolmannes vispikermasta ja lisää sekaan gelatiini. Varo ettet lämmitä kermaa liian kuumaksi (sen pitäisi olla lämpimää kun testaat sormella).
  3. Lisää suklaata ja sekoita kunnes sulannut. Vatkaa loput vispikermasta toisessa kulhossa.
  4. Lisää kolmas osa kermasta suklaa seokseen ja sekoita. Sitten sekoita varovaisesti ja hitaasti lastalla loput vispikermasta suklaa seokseen.
  5. Kaada keskikerroksen päälle ja laita jääkaappin jähmettymään ainakin kolmeksi tunniksi, mieluiten yön yli. 
Advertisements

2 thoughts on “Birthday Strawberries & Chocolate / Rođendanske jagode i čokolada / Synttäri Mansikoita ja Suklaata

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s