Este bolo de chocolate e morango é a personificação da celebração. Com as suas camadas de pão de ló de chocolate fofo, um creme de mascarpone aveludado e a frescura vibrante dos morangos, é uma sobremesa clássica que nunca desilude. O toque subtil de um xarope de chá preto para humedecer o bolo acrescenta uma nota de sofisticação inesperada a este favorito de sempre.

Ingredientes

  • Pão de ló:
  • 4 ovos, gemas e brancos separados
  • 200 gramas de açúcar refinado
  • 70 gramas de farinha de trigo
  • 70 gramas de fécula de batata
  • 2 colheres de sopa de cacau em pó
  • Creme:
  • 400 gramas de mascarpone
  • 200 ml de creme pesado, batido
  • 1/2 xícara de açúcar
  • Mousse de morango:
  • 200 gramas de morangos
  • 4 colheres de sopa de açúcar
  • Camada de morangos:
  • 500 gramas de morangos fatiadas
  • Molho:
  • 6 colheres de sopa de chá preto
  • 1 pacote de açúcar de baunilha

Preparação

  1. Bata as claras até que elas se transformem em espuma firme. Adicione o açúcar pouco a pouco, continue batendo, adicione as gemas uma a uma, continue a bater.
  2. Peneire as farinhas e o cacau em pó, adicione a mistura de ovos pouco a pouco.
  3. Asse no forno pré-aquecido em 180 graus C, cerca de 30 minutos.
  4. Enquanto isso, bata o creme com o açúcar e misture com o mascarpone. Refrigerar.
  5. Misture 200 gramas de morangos com açúcar.
  6. Misture o ponche até dissolver o açúcar.
  7. Bolo de esponja fresco, fatia horizontalmente em 3 camadas.
  8. Polvilhe cada camada com um soco.
  9. Para montar: Coloque a camada inferior do pão de ló no prato de servir, polvilhe com metade das fatias de morangos, despeje com metade do rato de morango, limpe com 1/3 de creme. Coloque a segunda camada de pão de ló, repita os seguintes passos. No topo com a última camada de pão de ló, esfregue o topo e os lados com creme.
  10. Decore com raspas de chocolate e morangos.

For our baking enthusiasts around the globe, here is the English version of this delightful cake.

Chocolate and Strawberry Layer Cake

This cake is a beautiful ode to the timeless pairing of rich chocolate and sweet, juicy strawberries. It’s constructed from layers of light-as-air chocolate sponge, a luscious mascarpone cream, a simple strawberry purée, and generous amounts of fresh sliced strawberries. This is the kind of show-stopping dessert that is perfect for birthdays, anniversaries, or any special occasion that calls for a truly memorable treat.

The success of the light sponge lies in the careful preparation of the eggs. Whipping the egg whites to a stiff foam before gently folding in the other ingredients is what creates its wonderfully airy texture. The use of potato starch alongside regular flour also contributes to a more tender crumb. The simple black tea syrup, or “punch,” is a lovely addition that not only adds moisture but also imparts a subtle, aromatic depth that beautifully complements the other flavours.

While the combination of chocolate and strawberry is classic, feel free to get creative. A raspberry or cherry filling would also be delicious. For an even richer flavour, you could add a splash of liqueur like Grand Marnier or Kirsch to the soaking syrup. This cake is best assembled on the day it’s served to ensure the strawberries are at their freshest.

Ingredients

**For the Sponge Cake:**

  • 4 eggs, yolks and whites separated
  • 200g caster sugar
  • 70g all-purpose flour
  • 70g potato starch
  • 2 tbsp cocoa powder

**For the Cream Filling:**

  • 400g mascarpone cheese
  • 200ml heavy cream
  • 1/2 cup sugar

**For the Strawberry Purée:**

  • 200g strawberries
  • 4 tbsp sugar

**For the Strawberry Layer:**

  • 500g strawberries, sliced

**For the Soaking Syrup (Punch):**

  • 6 tbsp strong black tea, cooled
  • 1 sachet vanilla sugar (or 1 tsp sugar and 1/2 tsp vanilla extract)

Method

  1. First, make the sponge. Beat the egg whites until they form stiff peaks. Gradually add the sugar while continuing to beat, then beat in the egg yolks one by one.
  2. Sift the flour, potato starch, and cocoa powder together. Gently fold the dry ingredients into the egg mixture in batches.
  3. Pour into a prepared cake tin and bake in a preheated oven at 180°C (350°F) for about 30 minutes, or until a skewer comes out clean. Let it cool completely.
  4. While the cake is baking, prepare the cream. Whip the heavy cream with the sugar until it holds soft peaks, then fold it into the mascarpone cheese. Refrigerate until needed.
  5. Prepare the strawberry purée by blending 200g of strawberries with 4 tablespoons of sugar until smooth.
  6. Prepare the soaking syrup by mixing the cooled black tea with the vanilla sugar until it dissolves.
  7. Once the sponge is cool, slice it horizontally into 3 even layers.
  8. To assemble: Place the bottom layer of the sponge on a serving plate and brush it with some of the soaking syrup. Spread half of the sliced strawberries over the sponge, then pour over half of the strawberry purée. Top with about one-third of the mascarpone cream. Place the second sponge layer on top and repeat the process.
  9. Place the final sponge layer on top, brush with the remaining syrup, and cover the top and sides of the entire cake with the remaining cream.
  10. Decorate with chocolate shavings and fresh strawberries.