Strawberry cake recipe from world champion confectioner Andrea Huber (Lisa)
90 mins
90 mins
Ingredients
- 75 g Icing sugar
- 150 g Butter
- 1 pinch Salt
- 1 Pk. Vanilla sugar
- 1 Egg Yolk
- 7-10 Tbsp Knead these ingredients together briefly.
- 7-10 Tbsp Sponge cake:
- 5 Eggs
- 45 g Icing sugar
- 1 pinch Salt
- 7-10 Tbsp peel of a grated lemon ; leave out the white! It tastes bitter!
- 7-10 Tbsp Also: 300g flour (sifted)
- 100 g Milk
- 1 Pk. Custard Powder
- 1 Vanilla pod
- 2 TABLESPOONS Sugar
- 7-10 Tbsp Mix all ingredients together
- 250 ml light fruit juice (pear or white grape juice)
- 250 ml red fruit juice (cherry or grape juice)
- 7-10 Tbsp Juice
Directions
- 1
Shortcrust pastry: Knead the flour briefly until it becomes a smooth dough. Roll out the dough about 3 mm thin and pierce holes in it (e.g. with a fork), cut out the right size with the cake ring and bake at 190 degrees for about 10-15 minutes until golden yellow.
- 2
Sponge cake: Put all ingredients in a pot and heat to body temperature while stirring constantly. Remove from the heat and beat cold with a food processor or hand mixer at high speed (approx. 10 min) until the dough is nice and frothy.
- 3
Alternative: If this professional version is too complicated for you, you should separate the eggs. Then mix the egg yolk with the sugar, beat the egg white separately with the hand mixer until foamy and then fold in.
- 4
125g flour 30g wheat powder / cornstarch Sift together and carefully fold into the cold beaten egg mixture bit by bit. Pour into the prepared ring mould (26 cm). Tip: To ensure that the dough rises evenly during baking, spread the mixture from the centre to the edge.
- 5
Bake at 200°C for about 25-30 minutes.
- 6
Vanilla pudding: 400ml milk Bring to the boil, add the mixed ingredients and bring to the boil while stirring continuously, then remove from the heat. Pour the pudding e.g. on a tray and let it cool down.
- 7
Tip: Cover the custard with cling film so that no skin develops when it cools down.
- 8
Cake-building: Let the bases cool. Then cut the 'lid' off the sponge cake base. Spread approx. 3 tbsp. jam/jelly on the shortcrust pastry base and place the sponge cake base on top. Then place a thin layer of the cooled vanilla cream on top.
- 9
Then the strawberries and finally the cake glaze. Tip: It's easier with a cake ring.
- 10
Cake glaze: 100g sugar 2 sachets of clear cake glaze Mix together, then stir into the boiling juice and bring to the boil again briefly. Tip: Spread the icing thinly over the strawberries with a brush, possibly two layers.
- 11
Lisa Sichtermann.
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