Strawberry cake

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This heavenly gateau with loads of sweet strawberries is a successful recipe provided by one of our readers. Give your family a special treat with it!

Ingredients

For the sponge cake:
120 g Mix C - Mix Pâtisserie
3 eggs
60 g sugar
1 package vanilla sugar
1 tsp baking powder
600 g strawberries
a little bit of lemon juice
400 ml whipping cream
140 g icing sugar
18 g powder gelatin
For the topping:
250 g strawberries
1/2 glass blackberry jelly
1 package powder gelatin

Preparation

  • Preheat the oven to 180°C. Grease a round cake tin (Ø 24 cm) and dust with flour.
  • For the cake base: Separate the eggs and whip the egg whites with half the sugar until they form stiff peaks.
  • Beat the egg yolks vigorously with the vanilla sugar and the rest of the sugar until it becomes creamy.
  • Fold the egg whites into the egg yolk mixture and then carefully fold in the sieved flour along with the baking powder.
  • Pour the mixture into the cake tin and bake in the middle of the oven for approx. 12 - 15 minutes.
  • When cooked, remove the biscuit base from the tin and let cool on a cooling rack. Then place on a cake plate and surround it with a cake ring.
  • For the filling: Take 475g of strawberries (washed and stalks removed) and place them in the mixer with the icing sugar and lemon juice.
  • Take 5 tbsp of the resulting sauce and use this to hydrate the powdered gelatine. Heat briefly in the microwave, and carefully mix with the remaining sauce and place to one side.
  • Beat the chilled cream until thick and combine with the strawberry mix.
  • Sprinkle a little cherry brandy or strawberry liqueur over the base then spread half the cream. Layer  125 g of chopped strawberries and finish off with a layer of the remaining cream.
  • Chill in the fridge for two hours.
  • Hydrate a pack of powdered gelatine using 3 tbsp water. Warm the blackberry jelly in a pan and dissolve the gelatine in it.
  • To decorate: Cut the strawberries in half, mix with the jelly and scatter over the cake.
  • Chill the cake in the refrigerator overnight. The next day remove the cake ring and serve.
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