Strawberry Cream Cake

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Strawberry Cream Cake
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2 h. 30 min.


1 Springform pan (26 cm ⌀)
For the dough
3 eggs (separated)
120 grams sugar
2 teaspoons grated Lemon peel
50 grams Pastry flour
175 grams ground almonds
For the cream
200 grams Strawberries
250 grams Mascarpone
50 grams powdered sugar
1 packet Vanilla sugar
4 tablespoons milk
4 sheets white gelatin
300 grams Whipped cream
For covering
100 grams Whipped cream
250 grams Strawberries
200 grams chopped Pistachio
Lemon balm (for garnish)

Preparation steps


Beat eggs whites and sugar to stiff peaks. Mix together egg yolks, lemon zest, pastry flour, and ground almond. Fold in egg whites. Line a 28 cm (approximately 11 inch) springform pan with parchment paper. Evenly spread the dough into the pan. Bake in a preheated 200°C (approximately 400°F) oven for 20 minutes. Remove and let cool. 


For the filling, wash strawberries, pat dry and chop. Mix together mascarpone, powdered sugar, vanilla sugar and 2 tablespoons milk. In a small saucepan, soak the gelatine in 2 tablespoons milk and 2 tablespoons cream until softened, about 10 minutes. Over low heat, dissolve the gelatin. Stir the dissolved gelatin into the mascarpone mixture. Whip the remaining cream until stiff and fold in the chopped strawberries and the mascarpone mixture. Spread the strawberry cream mixture over the crust and refrigerate until set. 


For the topping, whip the cream until stiff peaks. Wash strawberries. Halve one-third of the strawberries and puree the rest. Pass the pureed strawberries through a sieve.

To finish the cake, remove the edges of the springform pan. Evenly spread the whipped cream to the edges of the cake. Sprinkle with the halved strawberries. Drizzle with the strawberry puree. Garnish with lemon balm leaves. Sprinkle the pistachios along the cake edge.