Good Mood Recipe

Strawberry Torte Cake

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Strawberry Torte Cake
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Health Score:
4,2 / 10
1 hr 10 min.
ready in 1 hr 45 min.
Ready in


For the cake
1 Vanilla bean
3 eggs
1 pinch salt
150 grams sugar
90 grams Pastry flour
1 teaspoon Baking powder
60 grams cornstarch
For the filling
3 tablespoons Almond liqueur
500 grams Strawberries
125 milliliters Strawberry juice (alternatively rhubarb juice)
2 tablespoons sugar
40 grams cornstarch
3 tablespoons lemon juice
For decorating
50 grams slivered almonds
400 grams Whipped cream
2 packets whipped cream stabilizer
2 tablespoons Vanilla sugar
2 tablespoons Chocolate shaving
How healthy are the main ingredients?
StrawberryWhipped creamsugarsugareggsalt

Preparation steps


Preheat the oven to 150°C (approximately 300°F). 


For the cake, cut the vanilla bean in half lengthwise and scrape out the seeds.


Separate the eggs. Beat the egg whites with the salt until stiff. Sprinkle in the sugar and fold in. Stir in the egg yolk and the vanilla seeds. Mix the flour with the baking powder and the cornstarch. Sift over the egg mixture and gently fold in. Pour batter into a springform pan lined with parchment paper and bake in preheated oven for 30-35 minutes (until a toothpick inserted into the center comesout clean). Then let cool on a wire rack.


For the filling, slice the cake layer in half once horizontally and soak with the liqueur. Wash the strawberries, clean, drain on paper towels and cut into quarters. Save about 15 whole strawberries aside for garnishing. Boil the strawberry juice with 125 ml of water (approximately 1/2 cup), sugar and the vanilla pod. Mix the cornstarch with the lemon juice until smooth and stir into the strawberry juice. Boil again and remove the vanilla pod. Fold in the strawberries. Place a cake layer on a cake plate and surround with one cake ring. Spread the strawberry mixture on the layer and let sit for a minute. Then place the next layer on and press lightly. Carefully remove the cake ring by pulling upwards.

For decorating, gently roast the almond slivers in a pan without any oil, then remove from heat. Whipe the heavy cream with the whipped cream stabalizer and vanilla sugar until stiff. Brush around the outside of the cake with 2/3 of the cream. Fill the rest of the cream into a piping bag with a star tip and decorate the surface of the cake. Top the cream with whole strawberries around the top of the cake and sprinkle the center of the cake with grated chocolate. Decorate the edge of the cake with the roasted almonds.