Gourmet Strawberry Cake

Gourmet Strawberry Cake
45 min.
3 h. 45 min.
Ready in


for 1 cake, 10-12 pieces
For the sponge base
5 eggs
1 cup flour
cup sugar
1 teaspoon Baking powder
1 pinch salt
For the custard
4 eggs
2 egg yolks
cup milk
1 Vanilla pod
¾ cup Corn starch
1 ¾ cups soft butter
cup sugar
In addition
3.333 cups Strawberries
cup Strawberry liqueur
powdered sugar (for dusting)
print shopping list

Kitchen utensils

1 Cutting board, 1 Small knife, 2 Bowls, 1 Fine grater, 1 Citrus juicer, 1 Teaspoon, 1 Tablespoon, 1 Measuring cups, 1 Hand mixer, 1 Small bowl, 1 große Skillet, 1 Slotted spatula, 1 Tea strainer

Preparation steps

Preheat the oven to 180°C.
For the sponge, separate the eggs. Beat the egg whites with a pinch of salt until they form stiff peaks. Beat the egg yolks with the sugar until thick and creamy. Put the beaten egg whites on top of the egg yolk mixture, sieve the flour and baking powder over and fold in carefully. Spread smoothly in a square baking tin (approx. 25x25 cm) lined with baking parchment and bake in the preheated oven for about 30 minutes. Take out of the oven, turn out of the tin and leave to cool. Then split horizontally.
For the custard, put the milk into a pan with the vanilla pod (slit open) and half of the sugar and bring to the boil. Beat the rest of the sugar with the eggs and egg yolks until pale and foamy. Then gradually stir in the cornflour and the milk (in a thin stream). Stir over a hot bain-marie until the custard thickens (take care that it does not get too hot!). Then remove from the heat, leave to cool (to the same temperature as the butter) and gradually mix in the butter (using an electric hand mixer for the best results).
Place a square cake ring (or springform pan sides) on a platter and line with clingfilm. Place one sponge square in the ring and sprinkle with liqueur. Wash and hull the strawberries and halve lengthwise. Stand around the edge of the sponge with their cut surfaces facing outwards and fill the middle of the cake with half of the custard. Arrange the rest of the strawberries on top and cover with the rest of the custard. Place the second sponge square on top and press lightly. Chill for at least 2 hours. Then dust with icing sugar, release from the cake ring and serve garnished with strawberries.