Spring's sweet escape: create a show-stopping strawberry cake

This cake is the essence of spring lightness – a fluffy sponge cake, delicate cream, and juicy strawberries create a combination that's hard to resist. It's perfect for a May picnic, a garden gathering, or simply a sweet moment of relaxation with coffee. Although it looks like it's from a pastry shop, its preparation does not require great confectionery skills. What’s more, it can be modified depending on the available fruits and your preferences.

Spring cake with fruits and light cream is a simple way to create an impressive dessert that will win over your guests' hearts. Thanks to its universal base, it can be prepared in many ways – with different fruits, jellies, or toppings. Just ensure fresh ingredients and chill it in the fridge, and every slice will taste like a dream. This baked good has it all: soft sponge cake, a creamy layer, and fruity freshness – exactly what's needed on a sunny spring day.

Ingredients:

• light sponge cake,
• fresh strawberries,
• strawberry jelly,
• heavy cream (approximately 35%),
• mascarpone cheese,
• powdered sugar,
• vanilla sugar,
• butter,
• ladyfingers or cookies,
• a splash of lemon juice,
• grated chocolate or crushed cookies for sprinkling.

Preparation:

1. First, prepare the sponge cake – separate the egg whites from the yolks, beat the whites with a pinch of salt until stiff, then gradually add sugar. Once the mixture is glossy, add the yolks and gently mix with sifted flour and baking powder. Pour into a mould and bake at about 175°C for around 25 minutes, until nicely browned.
2. In the meantime, prepare the cream layer – whip heavy cream (around 35%) with a bit of powdered sugar and thicken it with mascarpone. To make it even smoother, add a few tablespoons of vanilla cheese.
3. While the sponge cake cools, prepare the strawberry jelly and add chopped fruits. Wait until it slightly thickens.
4. On the cooled sponge cake, spread a layer of jelly with fruits, then the whipped cream layer, and cover with the other part of the sponge cake (if baking two).
5. On top, spread the remaining cream and decorate with fresh strawberries and blueberries. Lastly, sprinkle with a bit of crushed ladyfingers or sponge cakes for a crunchy effect.
6. Chill the cake in the fridge for several hours, preferably overnight. And it's ready – soft, light, fruity, and decadently delicious.

Although strawberries are a classic choice, raspberries, blueberries, or peaches work great too. It's worth remembering, though, that some fruits (such as kiwi and pineapple) can prevent jelly from setting – so if you add them, it's best to scald them first. For the cream, use well-chilled heavy cream and mascarpone – it will be more stable and fluffy. A well-prepared cream is crucial for the final effect and lightness of the entire dessert.

The May picnic is that time of year when everything smells like spring, and we finally have time to relax – ideally with a piece of homemade cake and coffee outdoors. Baked goods that are easy to make, transport well, and taste great cold include:

1. Yogurt Cake with Fruits - Doesn't require a mixer or experience – just mix everything in one bowl. You can use fresh strawberries, blueberries, rhubarb, or frozen fruits.
2. Lemon Tart with Meringue - Make a crust with cookies and butter, and the filling with mascarpone, lemon, and a bit of condensed milk.
3. Brownies with Raspberries - Instead of butter, you can use avocado purée or Greek yogurt. And, of course, use cocoa instead of chocolate if you're watching calories.