Cake with Strawberry Filling

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Cake with Strawberry Filling
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Health Score:
5,4 / 10
5 h. 15 min.


1 Springform pan (26 cm)
For the cake
3 eggs
90 grams sugar
90 grams Pastry flour
Baking powder
For the filling
250 grams Strawberries
70 grams Marzipan
50 grams powdered sugar
30 grams ground Pistachio
8 sheets gelatin
juice of lemons
450 grams Yogurt (0.1% fat)
150 grams sugar
2 pkgs Vanilla sugar
200 grams Whipped cream
For the topping
500 grams Strawberries
300 grams Whipped cream
1 pkg whipped cream stabilizer
slivered almonds
How healthy are the main ingredients?
StrawberryWhipped creamStrawberryWhipped creamsugarsugar

Preparation steps


For the cake: Separate the eggs. Whip the egg whites with 1 tablespoon of sugar and a pinch of salt. Beat the egg yolks until creamy with the remaining sugar and 2 tablespoons of lukewarm water. Fold the sifted flour and baking powder into the egg whites. Fold the egg yolks into the whites. Spread into a parchment-lined springform pan. Bake for 25 minutes at 175°C (approximately 350°F). 


For the filling: Rinse the strawberries and cut into quarter. Mix the marzipan with the powdered sugar and pistachios. Roll between the plastic wrap into 2 thin disks about 26 cm (approximately 10 inches) in diameter. Soak the gelatin in cold water until soft, about 10 minutes. Mix the yogurt with the sugar, vanilla sugar, and lemon juice until smooth. Squeeze the excess water from the gelatin and melt in a small saucepan over low heat. Mix the gelatin with some yogurt and then fold into the entire yogurt.


To assemble: Beat the cream until stiff and fold in the strawberries. Cut the cake in half horizontally. Place a disc of marzipan on the bottom layer of the cake. Place the bottom layer in a cake ring. Transfer the cream onto the cake. Cover with the second layer of marzipan and top with the cake. Chill for at least 4 hours.

For the topping: Beat the cream and stabilizer until stiff. Rinse the strawberries and cut into thin slices. Pipe a whipped cream border onto the cake and sprinkle with almonds. Pipe the cream rosettes and decorate with strawberry slices.