Spring's delight: Crafting the perfect strawberry cake

This cake embodies spring lightness – a fluffy sponge, 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 a cup of coffee. Although it looks like it's from a pastry shop, you don't need advanced baking skills to make it. What's more, it can be adapted depending on the available fruits and your preferences.

A spring cake with fruits and light cream is an easy way to create an impressive dessert that will win over your guests' hearts. Thanks to its versatile base, it can be prepared in many ways – with different fruits, jellies, or toppings. Just ensure you have fresh ingredients and chill it in the fridge, and every slice will be delightful. This dessert has it all: soft sponge cake, a creamy layer, and fruity freshness – just what you need on a sunny spring day.

Ingredients:

• Light sponge cake
• Fresh strawberries
• Strawberry jelly
• Double cream (approximately 30%)
• Mascarpone cheese
• Icing sugar
• Vanilla sugar
• Butter
• Ladyfingers or biscuits
• A splash of lemon juice
• Grated chocolate or crushed biscuits for sprinkling

Preparation:

1. First, make 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 tin and bake at about 180°C for around 25 minutes until nicely browned.
2. In the meantime, prepare the cream layer – whip double cream (around 36%) with a bit of icing sugar and thicken it with mascarpone. For extra smoothness, 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. Spread a layer of jelly with fruits over the cooled sponge cake, then add the whipped cream layer, and cover with the other part of the sponge cake (if baking two).
5. Spread the remaining cream on top and decorate with fresh strawberries and blueberries. Finally, 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. Bear in mind that some fruits (such as kiwi or pineapple) can prevent jelly from setting, so if you add them, it's best to scald them first. For the cream, use well-chilled double cream and mascarpone – this will make it more stable and fluffy. A well-prepared cream is crucial for the final effect and lightness of the entire dessert.

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

1. Yoghurt cake with fruits - No mixer or experience needed – 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 biscuits 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 yoghurt. And, of course, use cocoa instead of chocolate if you're watching calories.