This vertical cake made with a strawberry and a cream filling, it is also not delicious but also beautiful! This unique dessert is not only visually stunning, but the perfect turning point on the traditional layer cake. Guests and family will love him.
I love the cake practically at any time, from a simple Italian bundt cake to a tiramisu layered cake. But some of my favorites are made with fresh fruit, from a strawberry cake to a food cake for homemade angels. Needless to say, this cake makes the perfect idea of fresh summer fruit desserts, made with fresh whipped cream and berries. You can’t go wrong!
What is a vertical cake?
Instead of stacking the layers of cake horizontally, a vertical cake is made by stacking the layers of cake vertical. This creates a high and thin cake, with each layer visible from the outside.
Ingredients to prepare a strawberry vertical cake
- Eggs – At room temperature large separate eggs
- Waterfall
- Flour: all the purposes or cake flour/pastry
- Sugar – granulated sugar
- Vanilla – vanilla extract
- Baking powder
- Salt
- Clock – Strawberry watch
Stuffed with cream
- Gelatin – gelatin powder
- Cream – Complete cream, heavy or whipped with a fat content at least 30%
- Sugar – icing sugar also known as sugar or sugar in the pastry glaze
- Mascarpone – Mascarpone cheese
How to prepare homemade cake flour
For each cup of flour of all purposes, remove two tablespoons and replace with two tablespoons of corn starch. Make sure to sift the flour and the corn starch together a couple of times, in this way it will certainly be combined and without lump. The cake flour in the cakes will give you a very tender consistency and a crumb of fine.
Why use the ingredients at room temperature?
The ingredients at room temperature help to produce a slight tender cooked well, in this case a cake. The ingredients will meet more fluid with a lump -free batter. Egg egg whites at room temperature beatings plus blows. The use of cold ingredients could deflate rigid egg whites or solidify the butter.
How to make a vertical cake (watch the video above)
In a medium bowl or a mixer at medium speed, beat the egg whites and water until it is rigid, add the sugar and vanilla and beat to add.
In a large bowl, beat the egg yolks, then add the egg white mixture and beat to unite.
In an average bowl, beat flour, baking powder and salt together. Gently fold in the white egg mixture.
With a spatula or a ice cream knife of the glaze, distribute the batter in the most uniform way possible on the baking tray lined with parchment paper and cook until the choice of the tooth is clean.
Remove from the oven, immediately sprinkle with icing sugar, cover with a clean canvas and roll leave to rest until it cools down, it unrolls carefully.
While the cake is cooling, the filling, a stable whipped cream or a mascarpone filling.
Distribute with a good layer of jam, top with a little cream filling. Size 4 strips as much as possible.
Lift one of the strips and place it cut on a large clean plate, wrap the remaining stripes around it.
Cover with remaining filling, top with fresh berries. Refrigerate to serve.
One thing about Rollio’s cakes is and yes, it happens to all of us, the cake can break or break in some places, but don’t worry, everything is covered by a little icing and nobody will know the difference.
Here are two ways to make the filling
For filling, you will want to use a stabilized whipped cream, because you want a firm filling that it will hold up, so you can do in one of the following ways.
- Using the jelly.
- Adding a little mascarpone.
- Buy it in liquid form at the grocery store and then whip it at home.
What do I prefer? I actually use all three when I need. I prepared this cake a couple of times only for the tests and photos, the first time I used the jelly mixture and for the second I used the mascarpone I had in the fridge.
We have a fairly good shop purchased here, so from time to time I will use it too. But to tell the truth I prefer mascarpone, it makes a nice dense filling and with that creamy taste you cannot make mistakes.
Stabilized whipped cream
In a medium bowl, whisk the cream and icing sugar until soft peaks are formed, continue to beat the jelly, whisk up until it is rigid. In a small pot, combines the jelly and cold water, let yourself be rest for about 10 minutes or until it breaks, put on low heat, stirring constantly until the jelly dissolve. Remove from the heat.
Filling of mascarpone cream
Whip the cheese and cream of the mascarpone together (if you wish you can add a couple of tablespoons of icing sugar) until thick peaks are formed.
Other fillings you can use?
If you prefer you can use your favorite cheese cream glaze or even a butter cream or Switzerland meringue glacier It would all work well. If you prefer, you could also use blueberries, more or even raspberries instead of strawberries.
Can I use a different type of jam?
YES! While strawberry jam congratulates the flavors of the cake, you can use raspberry, blueberry or any other fruit jam you prefer. Just make sure it is smooth and not too big for easy diffusion.
What is the best way to orderly cut a vertical cake?
Use a sharp knife and clean it between the slices for the cleanest cuts. Raffascular the cake before slicing also helps to maintain its structure.
Can I make this cake in advance?
YES! You can assemble the cake with a day in advance and keep it in the refrigerator. This allows flavors to merge together, making it even more delicious if served.
How to keep the vertical cake
Cover any remaining cake well or place in an airtight container and keep in the refrigerator, will keep up to five days in the refrigerator.
More delicious strawberries recipes
So if you are looking for a new idea of strata cake or you want to impress your friends and family with an extraordinary dessert, consider making a vertical cake. With the infinite flavors and the possibilities of decoration, this unique recipe of cake will surely become a new favorite. Enjoy!
Roll the cake
- 4 large Eggs at room temperature (separate)
- 4 spoons Water at room temperature
- 1 camera cups + 2 tablespoons flour flour of all the purposes or cake/pastry (172 grams in total, if the recipe doubles, then double this amount)
- ½ cup granulate sugar
- 1 teaspoon Vanilla extract
- 1½ teaspoon baking powder
- ¼ teaspoon salt
Jam layer
- ½-¾ cup Strawberry jam (or choice of choice)
For filling, you will want to use a stabilized whipped cream, because you want a firm filling that it will hold up, so you can do in one of the following ways.
Stabilized whipped cream
- 2½ spoons jelly
- 10 spoons Cold water
- 2½ cups whole cream, heavy or whipped
- ¼ cup powdered sugar
Filling of mascarpone cream
- ½ cup mascarpone cheese
- 2 cups whole cream, heavy or whipped
- 1-2 spoons powdered sugar
Pre-ostaling of the oven at 180 ° C), align a cake or baking sheet of 11.5 x 15.5 inches (30 x 40 cm).
In an average bowl, beat the egg whites and water until it is rigid, add the sugar and vanilla and beat to add.
In a large bowl, beat the egg yolks for 2 minutes Add the egg white and batti mixture to unite.
In an average bowl, beat flour, baking powder and salt together. Gently fold in the egg white mixture.
With a spatula or an icing palette knife, distribute the batter in the most uniform way possible on the prepared pan and cook for about 10-15 minutes or until the choice of the tooth is clean. Remove from the oven, immediately sprinkle with icing sugar (about ¼ cup) with a clean tub and roll, leave to rest until it cools, about 30 minutes, unroll carefully, even if you have a couple of cracks, don’t worry, the filling will cover it.
Distribute with a good layer of jam, top with about the cream filling, the stabilized whipped cream or the mascarpone cream filling. Size 4 strips as much as possible. Lift one of the strips and place it cut on a large clean plate, wrap the remaining stripes around it. Cover with remaining filling, top with fresh berries. Refrigerate for 30 minutes at least before serving. Enjoy!
For filling, you will want to use a stabilized whipped cream, because you want a firm filling that it will hold up, so you can do in one of the following ways.
Stabilized whipped cream
In a small pot, combine gelatin and cold water, let yourself be rest for about 10 minutes or until it breaks, position yourself over low heat, stirring constantly only until the jelly dissolves. Remove from the heat and let it cool (but do not set). In a whisk cream for medium bowl and icing sugar to form soft peaks, continue to beat the jelly, whip high until it is rigid.
Distribute the batter evenly in the pan and gently touch it on the counter before cooking to release air bubbles. Curander it in a gelatin pan assures him that he gets up uniformly without being too dense.
Cover strictly any remaining cake or place in an airtight container and keep in the refrigerator, will keep up to 5 days in the refrigerator.
Calories: 383Kcal | Carbohydrates: 23G | Protein: 13G | Fat: 26G | Saturated fat: 13G | Cholesterol: 369mg | Sodium: 185mg | Potassium: 213mg | Sugar: 12G | Vitamin A: 1165Iu | Vitamin C: 0.3mg | Soccer: 101mg | Iron: 2.1mg
Updated from 17 May 2017.
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