{"id":14266,"date":"2021-03-16T12:20:02","date_gmt":"2021-03-16T11:20:02","guid":{"rendered":"https:\/\/www.macinazionelendinara.it\/sponge-cake-recipe-with-chantilly-cream-and-strawberries\/"},"modified":"2023-03-01T15:38:41","modified_gmt":"2023-03-01T14:38:41","slug":"sponge-cake-recipe-with-chantilly-cream-and-strawberries","status":"publish","type":"post","link":"https:\/\/www.macinazionelendinara.it\/en\/sponge-cake-recipe-with-chantilly-cream-and-strawberries\/","title":{"rendered":"Sponge cake recipe with chantilly cream and strawberries."},"content":{"rendered":"

A simple and delicious dessert to give to the most important person in the world: our mom<\/strong>! We recommend filling the Paradiso cake with Chantilly cream and strawberries, but this cake lends itself to countless interpretations so give space to your imagination, both for the filling and for the decorations!<\/p>\n

Ingredients for the base:<\/strong><\/p>\n

4 eggs
\n50 g of butter at room temperature
\n150 g of granulated sugar
\n150 g of Anima di Pastry flour for soft cakes and tarts
\n150 g of potato starch
\n1 lemon (zest and juice)
\n\u00bd sachet of instant yeast for sweets
\npowdered sugar for garnish
\nfor the filling (Chantilly cream + strawberries):
\n250 fresh liquid cream
\n25 g powdered sugar
\n250 g of thinly sliced \u200b\u200bstrawberries<\/p>\n

Preparation of the Paradiso cake.<\/strong><\/p>\n

Separate the egg whites from the yolks and whip them with the sugar using an electric mixer. Add the butter, which you have left at room temperature or you have melted and then cooled, and continue to beat. Add the finely grated lemon zest and, making it snow from a sieve, the flour, starch and baking powder.
\nWash the whips of the blender just used and whip the egg whites in a separate bowl with a teaspoon of lemon juice, then, with a spatula, gently incorporate them into the mixture, mixing from the bottom up. Line a 26 cm cake pan with parchment paper, pour in the dough and bake in a hot oven at 180 \u00b0 C for about half an hour. Turn off and leave the cake in the oven until it is lukewarm, so that it continues to cook by induction of heat. Remove it from the pan and put it to cool on a pastry rack. When the cake is completely cooled, being very careful not to break it, cut it in half, obtaining two discs.<\/p>\n

How to prepare the filling.<\/strong>
\nWith the electric mixer whip the cream with the sugar until the desired density.
\nFill with the Chantilly cream and finely sliced \u200b\u200bstrawberries and, after covering with the second disc, sprinkle the cake with icing sugar and place it in the refrigerator for at least a couple of hours before serving.<\/p>\n

Mother’s Day? Yes, we\u2026 CAKE !!! And happy feast to all our mothers, today and always!<\/strong><\/p>\n<\/div><\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":13958,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[313,98],"tags":[287,360,355,314,359,361],"class_list":["post-14266","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pastry","category-recipes","tag-anima-di-pasticceria-en","tag-chantilly-cream","tag-light-dough","tag-ricetta-en","tag-sponge-cake","tag-strawberries"],"yoast_head":"\nSponge cake recipe with chantilly cream and strawberries<\/title>\n<meta name=\"description\" content=\"A dessert to amaze your mother for her party: find out how to prepare a soft sponge cake and its filling with Chantilly cream and strawberries.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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