Tangy Strawberry Bliss Cake

Tangy Strawberry Bliss Cake

This Tangy Strawberry Bliss Cake features a light and fluffy base topped with marinated strawberries in a rich Zinfandel syrup, all enhanced with a dollop of fresh whipped cream.

Ingredients

• 4 pieces Egg yolks
• 1/2 cup Honey
• 1 teaspoon Vanilla extract
• 1 teaspoon Baking soda
• a pinch Salt
• 1 cup Graham cracker crumbs
• 4 pieces Egg whites
• 4 pieces Cardamom pods
• 3 pieces Cloves
• 1/2 cup Sugar
• 1/2 cup Zinfandel wine
• 2 tablespoons Lemon juice
• 2 cups Strawberries
• 1 cup Heavy cream

Method

1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it and lining the base with parchment.
2. In a large mixing bowl, combine egg yolks, honey, vanilla extract, baking soda, and a pinch of salt, whisking until smooth. Gradually fold in the crushed graham crackers.
3. In another bowl, beat the egg whites using an electric mixer until they reach stiff peaks. Gently fold the egg whites into the graham cracker mixture, ensuring not to overmix. Pour the combined batter into the prepared pan.
4. Bake for approximately 30 minutes, or until the cake is golden brown. Allow it to cool in the pan for 10 minutes, then run a knife around the edges to release it. Transfer the cake to a wire rack to cool completely.
5. While the cake is cooling, create a syrup by combining cardamom pods, cloves, sugar, and Zinfandel wine in a saucepan over medium heat. Bring it to a boil, then reduce the heat to simmer until it thickens, about 3 minutes. Stir in fresh lemon juice.
6. In a bowl, add fresh strawberries and pour the hot Zinfandel syrup over them. Let this mixture chill in the refrigerator for 2 to 3 hours to enhance the flavors.
7. For the whipped cream, chill a metal mixing bowl and beaters in the freezer for about 15 minutes. Once chilled, pour in the heavy cream and whip on high speed until stiff peaks form, which should take around 1 minute.
8. Remove the cardamom pods and cloves from the strawberry mixture, then layer the marinated strawberries and syrup on top of the cooled cake. Serve with a generous dollop of fresh whipped cream.