Strawberry Torte

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Strawberry Torte
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3 h.


For the sponge cake base
6 egg yolks
4 tablespoons warm water
150 grams sugar
6 egg whites
1 pinch salt
150 grams Pastry flour
100 grams ground almonds
butter (for greasing)
For the filling and topping
800 grams Strawberries
3 tablespoons Strawberry Jam
¾ liter Whipped cream
2 tablespoons sugar
1 Vanilla bean (seeds scraped)
1 tablespoon chopped Pistachio
How healthy are the main ingredients?
StrawberryWhipped creamsugaralmondsugarPistachio

Preparation steps


Preheat the oven to 180°C (convection) (approximately 325°F). Beat the egg yolks with the water and sugar until the mixture is light and fluffy. Whip the egg whites with the salt until stiff and fold into the yolk mixture. Then gently fold in the flour and ground almonds. Grease a 24 cm (approximately 10-inch) diameter springform pan, and then line with parchment paper. Pour in the batter and bake on the middle rack of the preheated oven about 35 minutes until golden brown. Cool slightly, invert onto a cooling rack, remove the paper and cool completely.


Rinse the strawberries, dry thoroughly, trim and cut about two-thirds of them into pieces. Cut the sponge cake horizontally into three layers. Spread jam over the bottom layer and cover with middle cake layer. Whip the cream and mix with sugar and vanilla bean seeds. Mix in the cut-up strawberries. Pile cream in a dome shape on middle cake layer. Cut the top cake layer to fit over the dome, with the strawberry cream pressed around its edge. Coat the entire cake with the remaining cream. Slice the remaining strawberries and cover the dome with overlapping slices like roof tiles. Garnish the side with pistachios and serve.