Butter rose cake.

This recipe combines the richness of chocolate with the freshness of strawberries in an elegant and delicious cake. The butter roses add a special decorative touch.

Ingredients:

For the chocolate sponge cake:

200 g all-purpose flour
40 g unsweetened cocoa powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
200 g sugar
2 large eggs
250 ml milk
100 ml sunflower oil
1 teaspoon vanilla extract

For the strawberry filling:

500 g fresh strawberries
100 g sugar
2 tablespoons lemon juice
1 tablespoon cornstarch

For the butter cream:

250 g softened unsalted butter
250 g icing sugar
2 tablespoons milk
Butter cream
Closed star nozzle (1M nozzle or similar)
Pastry bag
Baking paper

Elaboration:

1. Chocolate sponge cake:

Preheat the oven to 180°C. Grease and flour two 20 cm cake tins.
In a large bowl, mix the flour, cocoa powder, baking soda and salt.
In another bowl, beat the sugar with the eggs until light and fluffy.
Add the milk, oil and vanilla to the egg and sugar mixture.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Divide the dough equally between the two prepared moulds.
Bake for 25-30 minutes, or until a toothpick inserted in the centre comes out clean.
Leave the biscuits to cool in the moulds for 10 minutes before unmoulding on a wire rack to cool completely.

Strawberry filling:

Wash and dry the strawberries. Cut them into small pieces.
In a bowl, mix the strawberries, sugar, lemon juice and cornflour.
Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries soften.
Remove from the heat and allow to cool completely.

3 Assemble the cake:

Place one of the cooled biscuits on a serving plate.
Spread a generous layer of strawberry filling on the sponge cake.
Cover with the second sponge cake.

Nutritional information:

This cake is a source of calories, sugars and saturated fats. It should be eaten in moderation as part of a balanced diet.

4. Butter cream:

Prepare the buttercream: Make sure the buttercream is at room temperature and has a firm but still manageable consistency. If it is too hard, you can add a little milk or whipping cream to soften it. If it is too soft, you can refrigerate it for a few minutes to firm it up.
Fill the piping bag: Place the closed star nozzle in the piping bag and fill the piping bag with the buttercream. Make sure there are no air bubbles inside the piping bag, as this could make it difficult to form the roses.
Practice on baking paper: Before you start decorating your cake, practice making some roses on a piece of baking paper. This will help you familiarise yourself with the technique and help you get the desired consistency of the roses.
Create the first layer of petals: To create the first layer of petals, start in the centre of the surface you want to decorate. Press down on the piping bag with light pressure and move the nozzle in small circles, creating a spiral shape. As you go along, lift the nozzle slightly to create larger, more open petals.
Add more layers of petals: To create additional layers of petals, start on the outside of the first layer and repeat the spiral movement, layering the new petals on top of the previous ones. You can vary the size and shape of the petals to create a more natural and realistic rose.
Define the edges: Once you have created the desired shape for the rose, use the tip of the nozzle to define the edges of the petals. You can do this by pressing the nozzle lightly against the edge of each petal, creating a more defined shape.

Variations:

You can use other types of chocolate for the cake, such as milk chocolate or white chocolate.
You can add other berries to the filling, such as raspberries or blueberries.
You can use cream cheese instead of buttercream for the topping.
You can decorate the cake with chocolate shavings or chopped nuts.

Advice:

For a more intense chocolate flavour, you can use high-quality cocoa powder.
You can add a little strawberry liqueur to the strawberry filling for an extra touch of flavour.
If the buttercream is too thick, you can add a little more milk to thin it out.
For a more polished finish, you can use a spatula to smooth the buttercream over the cake.

Enjoy this delicious and elegant butter rose cake!