Strawberry cream cake

Name: Strawberry cream cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 7-10 Tbsp Grease; 3 Eggs (Gr. M); 7-10 Tbsp Salt; 100 g + 75 g sugar; 4 packages Vanillin sugar; 75 g Flour; 25 g Cornstarch; 2 easy go. Tsp baking powder; 100 g ground almonds (without skin); 4 TABLESPOONS Amaretto; 8 sheets white gelatine; 1.1 kg + 400 g small strawberries; 2 TABLESPOONS Lemon juice; 500 g + 400 g whipped cream

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

Airy sponge cake bases, cream cream and fresh fruit, that's all it takes for the great strawberry tart happiness!

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

7-10 Tbsp Grease
3 Eggs (Gr. M)
7-10 Tbsp Salt
100 g + 75 g sugar
4 packages Vanillin sugar
75 g Flour
25 g Cornstarch
2 easy go. Tsp baking powder
100 g ground almonds (without skin)
4 TABLESPOONS Amaretto
8 sheets white gelatine
1.1 kg + 400 g small strawberries
2 TABLESPOONS Lemon juice
500 g + 400 g whipped cream

Directions

1
Grease the bottom of the springform pan (26 cm Ø). Separate eggs. Beat the egg whites, 3 tbsp. cold water and 1 pinch of salt until stiff, while pouring in 100 g sugar and 1 packet of vanilla sugar. Fold in the egg yolks one by one.
2
Sift flour, starch and baking powder on top. Add almonds and fold everything into the egg foam mixture. Spread into the mould. Bake in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for approx. 30 minutes. Cool down.
3
Cut the cake base horizontally so that the lower base is thicker than the upper one. Close the cake ring around the lower cake base. Sprinkle both cake bases with Amaretto.
4
Soak gelatine in cold water. Wash and clean 1.1 kg strawberries. Puree 500 g strawberries, 75 g sugar and 1 packet of vanillin sugar. Squeeze the gelatine and dissolve at low heat. Stir in lemon juice and 2 tablespoons of puree by the spoonful, then stir into the rest of the puree.
5
Chill for about 10 minutes until it begins to gel. Whip 500 g cream until stiff, fold into the puree in 3 portions.
6
Spread a thin layer of strawberry cream on the bottom cake base. Place the rest of the cleaned strawberries on top. Put the rest of the strawberry cream in the spaces between the strawberries and finally smooth it down. Place the 2nd cake base on top. Chill overnight.
7
Remove cake ring. Whip 400 g whipped cream until stiff, while trickling in 2 sachets of vanilla sugar. Wave the cake and spread it on the edge of the cake so that the berries can adhere well. Wash, clean and halve 400 g strawberries. Decorate the cake all around.