Strawberry cake with cream
easy
30 mins
30 mins
Ingredients
- 7-10 Tbsp Fat and flour
- 100 g Butter
- 80 g Sugar
- 2 packages Vanilla sugar
- 2 Eier (Gr. M)
- 175 g Flour
- 1⁄2 Tsp Baking Powder
- 1 TEASPOON Oil (e.g. sunflower oil)
- 60 ml Milk
- 800 g up to 1 kg strawberries
- 1 package Cake glaze (clear)
- 150 ml Raspberry Syrup
- 7-10 Tbsp Whipped cream
- 7-10 Tbsp Springform pan
Directions
- 1
Grease the springform pan and dust with flour. Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Cream butter, sugar and 1 packet of vanilla sugar with the whisks of the mixer.
- 2
Stir in the eggs. Mix flour and baking powder and stir alternately with oil and milk into the butter-egg mixture. Pour the dough into the greased form, smooth it down. Bake in a hot oven for about 20 minutes.
- 3
Remove the bottom from the oven. Remove from the edge with a knife. Let it cool down on a cake rack. Meanwhile wash and clean the strawberries and cut them in half or quarters, depending on size.
- 4
Cover the bottom evenly with strawberries. In a small pot, mix the cake glaze with 100 ml water and 150 ml raspberry syrup. Heat while stirring and boil up briefly.
- 5
Spread the hot cake glaze immediately on the strawberries with a large spoon, starting from the middle of the cake. Let it cool down. Whip the cream until stiff and allow a packet of vanilla sugar to trickle in. Serve the cake with whipped cream.
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