Strawberry cream cake

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 3 Eggs (size M)
  • 175 g Sugar
  • 4 packages Vanillin sugar
  • 1 pinch Salt
  • 75 g Flour
  • 25 g Cornstarch
  • 2 slightly heaped Tsp baking powder
  • 100 g ground almonds without skin
  • 4 TABLESPOONS Almond liqueur
  • 8 sheets white gelatine
  • 1.5 kg small strawberries
  • 2 TABLESPOONS Lemon juice
  • 0,9-1 kg Whipped cream
  • 7-10 Tbsp crushed pistachio kernels
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Separate eggs. Beat the egg whites and 3 tablespoons of water with the whisks of the hand mixer until stiff. Finally, add 100 g sugar, 1 packet of vanillin sugar and salt. Add egg yolks one after the other and fold in. Mix flour, starch and baking powder and sieve onto the egg yolks. Add the almonds and carefully stir in both. Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Add the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Let the sponge cake cool down in the tin on a cake rack for approx. 2 hours

  2. 2

    Remove the sponge base from the mould and cut through horizontally so that the lower base is thicker than the upper base. Place the lower base on a plate and place a cake ring around it. Sprinkle both bases with almond liqueur

  3. 3

    Soak gelatine in cold water. Carefully wash 1.1 kg of strawberries, drain well and clean. Pick out just under 600 g of beautiful strawberries and put them aside. Puree the rest of the strawberries, 75 g sugar and 1 packet of vanillin sugar. Squeeze out the gelatine, dissolve, stir in lemon juice and 2 tbsp. strawberry puree. Then stir the gelatine into the remaining strawberry puree and chill for 5-10 minutes. Whip 500 g cream until stiff. When the strawberry puree starts to gel, stir in the cream in portions. Spread a thin layer of strawberry cream on the sponge cake base and spread the whole strawberries on top. Spread the rest of the strawberry cream on the strawberries, smooth it down (making sure to spread it well into the spaces between the strawberries). Cover with the second, thinner sponge cake base. Cover the cake and leave to cool overnight

  4. 4

    Whip 400-500 g whipped cream and 2 packets of vanilla sugar until stiff. Remove the cake from the cake ring and spread the cake with the cream all around. Chill the cake for about 30 minutes. Carefully wash 400 g strawberries, drain well and clean. Halve the strawberries and decorate the cake with strawberries all around. If necessary, sprinkle with chopped pistachios. Keep cool until serving

  5. 5

    waiting time approx. 14 1/2 hours

Nutrition Facts

KCAL
340 kcal
CARBS
26 g
FATS
23 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesSpringCake