Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, melted
- 1/2 cup plain yogurt
- 1/2 cup milk
- 2 eggs
- 2 cups fresh strawberries, chopped
- 1/2 cup sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
Special Equipment Needed:
- 9-inch round cake pan
- Whisk
- Medium saucepan
- Wooden spoon
- Electric mixer
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, 2 tablespoons of sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix together the melted butter, yogurt, milk, and eggs.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cake is baking, make the strawberry filling. In a medium saucepan, combine the chopped strawberries, 1/2 cup sugar, and water. Cook over medium heat, stirring occasionally, until the strawberries are soft and the mixture is thickened. Remove from heat and stir in the vanilla extract.
7. When the cake is done baking, let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. To make the whipped cream, beat the heavy cream and powdered sugar together with an electric mixer until soft peaks form.
9. To assemble the krempita, cut the cake in half horizontally. Place the bottom half of the cake on a serving plate. Spread the strawberry filling over the cake, then top with the other half of the cake. Spread the whipped cream over the top and sides of the cake.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 463
Fat: 19g
Carbohydrates: 66g
Protein: 7g
Substitutions for Ingredients
- All-purpose flour can be substituted with whole wheat flour.
- Plain yogurt can be substituted with Greek yogurt.
- Heavy cream can be substituted with coconut cream.
Variations:
- For a chocolate version, add 1/2 cup cocoa powder to the cake batter.
- For a lemon version, add 1 teaspoon lemon zest to the cake batter and 1/4 cup lemon juice to the strawberry filling.
Tips and Tricks:
- Make sure the cake is completely cooled before adding the strawberry filling and whipped cream.
- If the cake is too dry, add a few tablespoons of milk to the batter before baking.
Storage Instructions:
Store the krempita in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the krempita in the microwave for 30-45 seconds.
Presentation Ideas:
- Decorate the top of the krempita with fresh strawberries and mint leaves.
- Sprinkle the top with powdered sugar.
Garnishes:
- Fresh strawberries
- Mint leaves
- Powdered sugar
Pairings:
- Ice cream
- Coffee
- Tea
Suggested Side Dishes:
- Fruit salad
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter before baking.
- If the cake is overbaked, cover it with a damp cloth to help keep it moist.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Keep the cake refrigerated until ready to serve.
Food History:
Krempita is a traditional Croatian dessert that is made with layers of cake and custard or cream. It is usually served with fresh fruit and is a popular dessert in Croatia and the surrounding countries.
Flavor Profiles:
This krempita has a sweet and tart flavor from the strawberries and a light and fluffy texture from the cake and whipped cream.
Serving Suggestions:
- Serve with a scoop of ice cream or a dollop of whipped cream.
- Serve with a cup of coffee or tea.
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Region: Slovakian