Pink strawberry dream

Andrew Gay
4 1
75 mins
75 mins


Servings: 8
  • 3 Eggs (Gr. M)
  • 80 g + 2 tablespoons sugar
  • 1 package Vanilla sugar
  • 7-10 Tbsp Salt
  • 75 g Flour
  • 25 g Cornstarch
  • 1 coated Tsp Baking Powder
  • 100 g Whipped cream
  • 250 g Mascarpone
  • 100 g Strawberry fruit spread (without pieces and pips)
  • 3 packs (175 g each) Double cream cheese
  • 75 g Icing sugar
  • 1 TABLESPOON Beetroot juice (glass)
  • 6 Strawberries
  • baking paper
  • 6 Kebabs


  1. 1

    Line a springform pan with a high rim (18 cm Ø; approx. 7.5 cm high) at the bottom with baking paper. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Separate the eggs. Beat the egg whites until stiff, adding 80 g sugar, vanilla sugar and 1 pinch of salt.

  2. 2

    Add the egg yolks and stir in briefly. Mix flour, starch and baking powder, sieve over it and fold in. Put the mixture into the mould and smooth it down. Bake in a hot oven for 25-30 minutes. Let it cool down.

  3. 3

    Remove the sponge cake from the mould and cut through horizontally twice. Whip the cream until stiff. Mix mascarpone and 2 tablespoons of sugar briefly. Stir in cream. Stir in fruit spread in streaks. Spread one half on the bottom cake layer.

  4. 4

    Place the middle shelf on top. Spread with the rest of the cream and place the third cake layer on top.

  5. 5

    Mix the cream cheese, icing sugar and beetroot juice with the whisk of the mixer until smooth. Spread the cream all around the cake. Using the back of a teaspoon, draw wide strips into the cream.

  6. 6

    Refrigerate the cake until serving. Wash the strawberries, dab dry well and place on skewers. Put strawberry skewers into the cake just before serving.

Nutrition Facts

430 kcal
51 g
20 g
9 g