Cream Cake with Strawberries

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Cream Cake with Strawberries
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Health Score:
5,0 / 10
2 h.


1 Heart shape (length 22 cm or 1 springform pan of 22 cm diameter)
For the batter
4 eggs
175 grams butter
200 grams fine sugar
1 packet Bourbon vanilla powder
125 grams Pastry flour
125 grams cornstarch
1 tsp Baking powder
breadcrumbs (for the mold)
For the filling
2 Tbsps Strawberry Jam
For decoration
300 milliliters Whipped cream
fresh Strawberries
4 Tbsps slivered almonds
How healthy are the main ingredients?
Whipped creamsugareggStrawberry

Preparation steps


For the batter: Preheat the oven to 190°C (approximately 375°F). Generously grease a 22 cm (approximately 8 1/2-inch) long heart-shaped baking pan or a springform pan lined with breadcrumbs. Separate eggs. In a mixing bowl, beat the butter until softened, gradually add the sugar and vanilla sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir together the flour, cornstarch and baking powder and beat into the butter mixture. In a separate bowl, beat the egg whites to stiff peaks and gently fold  into the batter. Pour the mixture into the baking pan and smooth the top.


Bake until the top springs back when lightly touched and a wooden pick inserted in the center of the cake comes out clean, 40-50 minutes. Run a spatula around the edge of the cake and invert it onto a wire rack to cool. Once cooled, halve horizontally to create 2 layers. Spread the bottom layer with the jam and cover with the top layer. In a bowl, whip the cream to soft peaks. Rinse and hull the strawberries. Garnish the cake with whipped cream, strawberries and toasted flaked almonds. Serve nice cold.