Great source of Iron

Strawberry Cream Cake

Average: 4.5 (2 votes)
(2 votes)
Strawberry Cream Cake
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35 min.
ready in 1 hr 50 min.
Ready in


For the sponge cake
5 eggs
1 pinch salt
125 grams sugar
1 teaspoon lemon zest
125 grams Pastry flour
1 teaspoon Baking powder
1 tablespoon Vanilla sugar
For topping
800 grams Strawberries
80 grams powdered sugar
6 sheets gelatin
300 milliliters Whipped cream (at least 30% fat content)
How healthy are the main ingredients?
StrawberryWhipped creamsugareggsalt

Preparation steps


For the sponge cake: Preheat the oven to 180°C (approximately 350°F) convection. Line a 30 x 30 cm (approximately 11 x 11-inch) baking pan with parchment paper. Separate the eggs. In the bowl of an electric mixer, whip the egg yolks with the sugar, the vanilla sugar and the zest until light and fluffy. In a separate bowl, beat the egg whites until stiff. Mix the flour with the baking powder and vanilla sugar and alternately fold the flour mixture and the egg whites into the egg yolk mixture. Spread the sponge mixture evenly on the baking sheet and bake until golden brown, 10-15 minutes.


For topping: Rinse and hull the strawberries and drain on paper towels. Place half of the berries in a blender with the powdered sugar and puree. Soften the gelatin for about 10 minutes in cold water and dissolve dripping wet in a warm pot. Stir 3 tablespoons of the strawberry puree into the gelatin, then stir into the remaining strawberry puree. Whip the cream.


Once the strawberry mixture starts to gel, carefully fold in the cream. Cut two-thirds of the remaining strawberries into pieces and fold into the strawberry cream. Spread the cream over the cooled cake and refrigerate at least 2 hours. Before serving, quarter the remaining strawberries and garnish the cake with it. Serve the cake cut into pieces.