Strawberry Layer Cake
- 3 eggs
- 80 grams sugar
- 1 pinch salt
- 60 grams Pastry flour
- 50 grams cornstarch
- 1 tsp Baking powder
- 1 kilogram Strawberries
- 400 milliliters Apple juice
- 2 packets Pie glaze (or cornstarch)
- juice of lemons
- 80 grams sugar
- 300 grams Yogurt (0.1% fat)
- 1 packet uncooked Vanilla sauce
- 320 milliliters Whipped cream
- 1 packet whipped cream stabilizer
- 1 packet Vanilla sugar
- 4 Tbsps coarsely chopped Pistachio
Separate eggs. Whisk egg whites with 2 tablespoons of cold water, sugar and salt until stiff. Mix yolks together with sifted flour, baking powder and cornstarch. Fold in egg whites.
Cover a baking sheet with parchment paper and smooth batter into 4 circles (20 cm diameter) (approximately 8 inches). Bake sponge cake in a preheated convection oven at 180°C (approximately 350°F) for about 15-20 minutes, until golden brown. Turn cake out onto a damp kitchen towel, sprinkled with sugar. When cakes have cooled, remove paper.
Rinse strawberries, remove stems and slice.
Make cake glaze according to package instructions with apple juice, lemon juice and sugar, then allow to cool to lukewarm. If no cake glaze is available, make a glaze by heating cornstarch, powdered sugar and juice until thickened and glossy.
Mix yoghurt and custard powder until smooth. Beat 200 ml (approximately 3/4 cup) cream, stabilizer and vanilla sugar until stiff and fold into the yogurt.
In a spriingform pan, place the first cake layer on the bottom. Top with 1/4 of the strawberry slices and brush with glaze. Pour half of the yogurt cream over it. Place the second cake layer and follow the same process. Layer only strawberries and glaze on the third and fourth level. Chill 3 hours to set. Remove the springform pan rim and top cake with 120 ml (approximately 1/2 cup) whipped cream. Sprinkle with chopped pistachios and serve.