Strawberry layer cake

Name: Strawberry layer cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 4 Eggs (size M); 2 packages Vanillin sugar; 100 g + 8 tablespoons sugar; 1 pinch Salt; 100 g Flour; 30 g + 3 teaspoons of cornflour; 2 TEASPOONS Baking Powder; 50 g Hazelnut flakes; 850 g Strawberries; 7-10 Tbsp Juice of 1 lemon; 400 g Double cream cream cheese; 2 packages Cream stabiliser; 250 g Whipped cream; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

4 Eggs (size M)
2 packages Vanillin sugar
100 g + 8 tablespoons sugar
1 pinch Salt
100 g Flour
30 g + 3 teaspoons of cornflour
2 TEASPOONS Baking Powder
50 g Hazelnut flakes
850 g Strawberries
7-10 Tbsp Juice of 1 lemon
400 g Double cream cream cheese
2 packages Cream stabiliser
250 g Whipped cream
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Separate two eggs. Beat the egg whites, 1 packet of vanillin sugar, 50 g sugar, 2 tbsp cold water and salt until stiff with the whisks of the hand mixer. Stir in egg yolks. Mix 50 g flour, 15 g starch and 1 teaspoon baking powder, sieve on top in portions and fold in carefully
2
Grease the bottom of a springform pan (20 cm Ø). Add the sponge mixture, smooth it down and sprinkle with 25 g hazelnut leaves. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 12 minutes. Remove from the oven, let it cool down, remove from the pan and let it cool down. Wash the mould. Prepare and bake the second sponge cake like the first one. Remove from the oven, allow to cool, remove from the mould and allow to cool
3
Wash, clean and chop the strawberries. Puree 350 g strawberries. Boil up the puree, 4 tablespoons of sugar and lemon juice. Stir 2 tbsp. water and 3 tsp. starch until smooth. Stir into the boiling puree, bring to the boil again and simmer for about 1 minute, stirring continuously. Remove from the heat and let it cool down for about 10 minutes. Quarter the remaining strawberries and stir into the strawberry sauce. Let it cool down and stir carefully several times.
4
Halve the sponge cake base once horizontally. Stir cream cheese with 4 tablespoons of sugar until smooth and stir in 1 sachet of cream firming agent. Whip the cream until stiff (not too stiff) and pour in 1 sachet of cream firming agent. Fold the cream into the cream cheese mixture. Spread 1/3 of the strawberries on a sponge cake base, then spread 1/3 of the cream cheese cream on top of the strawberries and spread carefully. Place another sponge cake base on top, press down lightly and process 2 further layers in the same way, finishing with the top layer. Chill the cake for at least 1 hour and dust with icing sugar.
5
waiting time approx. 3 1/4 hours