Juicy strawberry cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and salt until stiff, adding 60 g sugar. Stir in egg yolk. Sieve flour, starch and cocoa and fold into the mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. In the mould, let cool down on a grid. Remove the sponge cake from the mould and place on a plate. In the meantime soak the gelatine in cold water. Mix the pudding powder, 60 g sugar and 6 tablespoons milk. Boil up the rest of the milk. Pour the pudding powder into the milk while stirring and let it boil for about 1 minute. Stir in pressed out gelatine. Put the pudding in a bowl and stir in the ice bath until cold. Whip the cream until stiff. As soon as the pudding begins to set, fold in the cream. Spread the cream on the sponge cake and refrigerate for about 4 hours.

3. 3

   Stir in pressed out gelatine. Put the pudding in a bowl and stir in the ice bath until cold. Whip the cream until stiff. As soon as the pudding begins to set, fold in the cream. Spread the cream on the sponge cake and refrigerate for about 4 hours. Clean, wash and halve the strawberries. Spread on the cake. Mix the cake glaze in a pot with 2 tablespoons of sugar. Stir in 1/4 litre water and bring to the boil while stirring. Pour the icing spoon by spoon from the middle onto the strawberries. Chill for about 20 minutes and serve. Decorate as desired with meringue crumbs

4. 4

   Spread on the cake. Mix the cake glaze in a pot with 2 tablespoons of sugar. Stir in 1/4 litre water and bring to the boil while stirring. Pour the icing spoon by spoon from the middle onto the strawberries. Chill for about 20 minutes and serve. Decorate as desired with meringue crumbs

Nutrition Facts

KCAL
180 kcal

CARBS
21 g

FATS
8 g

PROTEINS
5 g