Strawberry cream cake

Name: Strawberry cream cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 3 Eggs (size M); 325 g Sugar; 7-10 Tbsp Salt; 50 g Flour; 55 g Cornstarch; 1/2 TEASPOON Baking Powder; 3 sheets Gelatine; 1 Vanilla pod; 375 ml Milk; 4 Yolks (size M); 500 g Strawberries; 1-2 TABLESPOONS Lemon juice; 1 TEASPOON Icing sugar; 200 g Whipped cream; 50 g white chocolate; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

3 Eggs (size M)
325 g Sugar
7-10 Tbsp Salt
50 g Flour
55 g Cornstarch
1/2 TEASPOON Baking Powder
3 sheets Gelatine
1 Vanilla pod
375 ml Milk
4 Yolks (size M)
500 g Strawberries
1-2 TABLESPOONS Lemon juice
1 TEASPOON Icing sugar
200 g Whipped cream
50 g white chocolate
7-10 Tbsp Grease

Directions

1
Beat the eggs, 75 g sugar and salt for about 5 minutes until thick and creamy. Mix flour, 25 g starch and baking powder, sieve over the egg mixture and fold in. Grease the bottom of a springform pan (approx. 20 cm Ø), pour in the sponge mixture and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes.
2
Soak gelatine in cold water. For the cream, cut the vanilla pod lengthwise and scrape out the pulp with the back of a knife. Bring the milk, 75 g sugar, vanilla pulp and pod to the boil. Mix egg yolks, 75 g sugar and 30 g starch. Mix the egg yolks and 50 ml milk, then stir into the remaining milk. Simmer the cream lightly for about 1 minute while stirring. Remove the cream from the stove and let it cool down for about 10 minutes while stirring occasionally. Squeeze the gelatine and dissolve in the cream. Cover the surface of the cream with foil and let it cool down (the cream should not be ice-cold).
3
Remove the sponge cake from the oven, remove from the edge of the mould and allow to cool. Wash, clean and halve 200 g strawberries. Puree the strawberries, lemon juice and icing sugar and chill.
4
Whip the cream until stiff. Stir cream until smooth. Fold the whipped cream into the cream. Cut the sponge cake twice horizontally. Place a cake ring around the lower cake base. Spread 1/3 strawberry puree on top. Spread 1/4 of the cream on the base. Spread 1/3 puree on each of the middle and upper sponge cake base. Place the middle cake base on the cream and spread 1/4 of the cream on top. Place the last cake base on the cream and spread another 1/4 of the cream on top. Chill the cake for about 1 hour.
5
Carefully remove the cake from the ring. Stir the rest of the cream again until smooth and spread it on the edges of the cake. Chill the cake for about 3 hours. Wash and clean 300 g strawberries and cut into thin slices. After about 2 hours, decorate the edges of the cake with about 1/4 of the strawberry slices. Place the remaining strawberry slices in a rose-like circle on the surface of the cake. Refrigerate the cake.
6
Chop or grate chocolate very finely. Sprinkle the grated chocolate on the cake before serving.