Strawberry cake

A tasty and enticing snack is always real pleasure for both adults and children, especially when you are living much of the time outdoors in summer, leisurely enjoying some delicious treat in the garden that reminds you of your childhood, perhaps having chosen some ingredients specifically to reflect the season, whether it be spring or summer. Today’s recipe, which gives more than just a little colour, aroma and taste to your outdoor snack, is none other than a strawberry cake, revisited and reinterpreted but without losing any of healthier ingredients such as fresh eggs, cottage cheese, cream, yogurt and beautifully ripe strawberries. Are you ready to make a truly gorgeous cake which will seduce the palates of both children and adults, and take them on a journey of discovery to a genuine homemade specialty?

Wash 500 g strawberries, chop them up and leave them to marinate overnight in the fridge with some lemon juice and sugar. Prepare the yoghurt cake like this: beat the eggs with the sugar until creamy, clear and fluffy, then add the yogurt, oil, baking powder and flour, stirring constantly. Preheat the oven to 180°C. Line a springform cake tin with baking parchment and pour in the mixture. Bake for 40 minutes without opening the oven. Do the toothpick test to check whether it’s cooked – it should come out clean. Let the cake cool completely before removing from tin. Then divide it into two horizontally (if you want to make a multi-layered cake, prepare another cake in another tin and cut that one in half laterally too). Whip the cream, making sure you leave it in the fridge for a few hours first. Take the marinated strawberries and remove them from the juice that has formed in their bowl. Add this juice to the whipped cream, stirring gently. Spread the strawberry cream onto the first layer of cake leaving some aside, add the strawberries and cover with the second layer of cake (if you made two cakes, just do the same but with further layers: four of cake and three fillings of cream). Blitz 100g of strawberries in a blender and add them, along with the ricotta and icing sugar, to the set aside cream. Beat everything together. Use this cream as the finishing covering for the cake. You can pour it on and let it drip over the edges, or simply cover the entire cake with it. Decorate with some more strawberries. Let it rest in the refrigerator for an hour before eating.