Strawberry Cream Cake

My mum used to make strawberry cream cake when I was little and it is still one of my favourite cakes. Strangely enough, I’ve never thought of making one my self, I always just requested it from my mum whenever I went to see her. So when a friend of mine asked if I could bake a cake for her daughter’s birthday, who requested a pink fruit cake my first thought was strawberry cream.

It’s fairly easy to make!

4 eggs

120 g sugar
1 tsp vanilla sugar
160 g flour
1 teaspoon baking powder
500 g strawberries
red or white gelatine
2 egg yolks
100g sugar
800ml cream

Preheat the oven to 180°C.

Line your baking pan with parchment paper. Separate the eggs and beat the egg whites until stiff.
Combine the egg yolks, 4 tablespoons of warm water, sugar and vanilla sugar and mix until fluffy. Sift the flour and add the baking powder to it. Stir well. Add to the egg yolk mixture and mix together. Then fold the egg whites in. Pour into your baking pan and bake for 30 minutes or until the cake has a golden colour. Leave to cool in the tin for about 15 minutes then put it on a rack.
Clean and wash the strawberries and puree them with a hand blender.
Prepare the gelatine according to the package instructions (Usually soak in cold water for 5 minutes, then squeeze out the water and dissolve in a pan). I haven’t given any indication on how much gelatine you should use and this is because there are so many different varieties out there. My original (German) recipe called for 8 sheets. I know in Germany the gelatine sheets are double the size of the ones I bought at Waitrose. So, just have a look for how much liquid the gelatine is for on the package. Mine had 15 small sheets which would set a total of 1.25 ltr. of liquid. I had 800ml of cream and 500g of pureed strawberries and decided that would do!
Add about three tablespoons of strawberry puree into the gelatine and stir well, then mix this into the rest of the puree. Whisk the egg yolks with sugar and 2 tablespoons of water. Sir in the strawberry puree. Whip the cream until stiff and fold into the strawberry mixture.
I found my cake too high, so I cut a layer of about 3cm in height off. In dire need of a cake setting ring (the ones I found in our shops here were not high enough, so I put my sponge back into the round cake tin, which I had lined with tinfoil, just in case the strawberry cream would leak before it had a chance to set.
Spread the strawberry cream onto the sponge, even it out with a palette knife and put it in the fridge for a few hours.
As this was for a little girl who loves pink I decorated the cake with pink glitter sprinkles. Otherwise I would have decorated it with cream swirls and fresh strawberry quarters on each one.

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