Strawberry Cream Cake

Name: Strawberry Cream Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 3 Eggs (size M); 100 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 75 g Flour; 50 g Cornstarch; 1 TEASPOON Baking Powder; baking paper; 500 g Strawberries; 1 pack of Lemon Flavoured Cream Powder; 150 g Whole milk yoghurt; 2 (200 g each) Cup of whipped cream; 30 g flaked almonds; 1 TEASPOON Sugar; 1 TABLESPOON Apricot Jam; 1 package Vanillin sugar; 1 TEASPOON Icing sugar

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

3 Eggs (size M)
100 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
75 g Flour
50 g Cornstarch
1 TEASPOON Baking Powder
baking paper
500 g Strawberries
1 pack of Lemon Flavoured Cream Powder
150 g Whole milk yoghurt
2 (200 g each) Cup of whipped cream
30 g flaked almonds
1 TEASPOON Sugar
1 TABLESPOON Apricot Jam
1 package Vanillin sugar
1 TEASPOON Icing sugar

Directions

1
Separate eggs. Beat the egg whites and 3 tablespoons of water until stiff, adding sugar. Add lemon zest, fold in the egg yolks one after the other. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in. Pour into a springform pan (26 cm Ø) lined at the bottom with baking paper and smooth it down. Bake in a preheated oven (electric: 175°C/ gas: level 2) for about 25 minutes and let cool down.
2
Wash and clean the strawberries and puree 125 g. Cut remaining strawberries into cubes, except 125 g for decoration. Add 100 ml cold water to the strawberry puree, mix and add the cream powder. Whisk with the whisk of the hand mixer at highest speed for about 3 minutes until foamy. Add aroma from enclosed capsule and yoghurt and stir in. Whip 150 g cream until stiff and fold into the cream together with the strawberry pieces. Cut the sponge cake horizontally once and place a cake edge around the bottom cake layer. Spread the cream on top and cover with the second cake layer. Put the cake in a cool place for about 6 hours. Roast the flaked almonds in a pan without fat and let them cool down. Cut the remaining strawberries in half, sprinkle with sugar and let it stand for a while. Remove the cake from the cake rim.
3
Spread the cream on top and cover with the second cake layer. Put the cake in a cool place for about 6 hours. Roast the flaked almonds in a pan without fat and let them cool down. Cut the remaining strawberries in half, sprinkle with sugar and let it stand for a while. Remove the cake from the cake rim. Heat the jam, pass it through a sieve and spread it on the edge of the cake. Press almond flakes to the edge. Whip the rest of the cream and vanilla sugar until stiff. Pour into a piping bag with perforated spout. Decorate the cake closely together with small cream tuffs. Drain the strawberries. Decorate the cake with the strawberries, remaining flaked almonds and icing sugar
4
Press almond flakes to the edge. Whip the rest of the cream and vanilla sugar until stiff. Pour into a piping bag with perforated spout. Decorate the cake closely together with small cream tuffs. Drain the strawberries. Decorate the cake with the strawberries, remaining flaked almonds and icing sugar
5
Cups: Eschenbach