Strawberry cream cake

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
3.5 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 12
  • 225 g soft butter
  • 225 g Sugar
  • 4 Eggs (size M)
  • 225 g Flour
  • 1/2 package Baking Powder
  • 2-3 TABLESPOONS Milk
  • 200 g Whipped cream
  • 5 TABLESPOONS Strawberry Jam
  • 1-2 TABLESPOONS Icing sugar
  • 7-10 Tbsp Grease

Directions

  1. 1

    Grease the bases of 2 springform pans (20 cm Ø). Whip butter and sugar until white-creamy. Stir in eggs one after the other. Mix flour with baking powder, sieve over the mixture and fold in. If the mixture is too firm, stir in a spoonful of milk.

  2. 2

    Spread the mixture evenly on the two springform pans, smooth it down and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes (test with sticks). Leave to cool in the form for approx. 5 minutes, remove the cake bases from the forms, lift onto a cake rack and allow to cool

  3. 3

    Whip the cream until stiff. Stir strawberry jam until smooth. Place a cake base on a cake plate and spread with cream. Spread the jam on top. Place the second cake base on top and sift icing sugar over it

Nutrition Facts

KCAL
390 kcal
CARBS
39 g
FATS
23 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesSummerCake