Vanilla Cake with Fresh Strawberries and Whipped Cream
- butter (for the mold)
- Pastry flour (for the mold)
- 6 eggs
- 160 grams sugar
- 180 grams Pastry flour
- 1 teaspoon Baking powder
- 2 tablespoons Vanilla sugar
- 2 tablespoons Strawberry Jam
- 600 milliliters Whipped cream
- 2 packets whipped cream stabilizer
- 40 grams sliced almonds
- 2 tablespoons Chocolate
- 150 grams small Strawberries
Preheat the oven to 180°C (approximately 350°F). Grease a springform pan and dust with flour.
Separate the eggs and whip the egg whites until stiff. Continue beating, gradually sprinkling in 1/2 of the sugar. Combine the flour and baking powder. Whisk the egg yolks with 4 tablespoons warm water, the remaining sugar and vanilla sugar until creamy. Fold in the egg whites and then sift the flour mixture over top and fold in. Transfer to the prepared pan, smooth the surface and bake for about 40 minutes, until a toothpick inserted in the center comes out clean. Remove the cake from the mold and let cool on a wire rack.
Cut the cooled cake in half horizontally and spread the jam over the bottom layer. Whip the cream and whipped cream stabilizer until stiff then spread 1/2 over the jam. Top with the second layer and spread 3/4 of the remaining cream over the cake. Transfer the remaining whipped cream to a piping bag, use to decorate the cake edges and then sprinkle with sliced almonds and grated chocolate. Rinse the strawberries, pat dry, cut in half and arrange over the cake.