There really are countless varieties of strawberry cake. Today we present you with a particularly delicious one. There is an Italian strawberry cake with cream and a particularly crispy short pastry base.
You need the following ingredients:
For the crispy base:
100 g soft butter
100 g flour
100 g ground almonds
75 g sugar
1 pinch of salt
For the glaze:
350 g strawberries
1 tbsp vanilla sugar
1 sachet red cake glaze
For topping:
400 g strawberries
For the cream layer:
400 ml whipped cream
2 packets of cream stiffener
Sugar to taste
Decoration:
3 tbsp strawberry sauce
2 tbsp grated white chocolate
The strawberry cake is prepared as follows:
Mix all the ingredients for the crispy base with the dough hook of your hand mixer. This takes about 2 to 3 minutes. The dough is a little crumbly (shortcrust pastry), but is easy to press by hand into a springform pan lined with baking paper. Now place the base in the fridge for 20 minutes and then in the oven for 18 minutes at 180° C top and bottom heat.
While the crispy base for our strawberry cake is cooling completely, you can already wash the strawberries and remove the greens. For the strawberry glaze, you need 350 g of the fruit, which you puree with a hand blender and set aside.
Cut the remaining strawberries in half and place them on the cooled base. The cut side should be facing down. When the entire base has been laid out, we take care of the icing. Mix the pureed strawberries with a tablespoon of vanilla sugar and a packet of cake glaze and bring to the boil. Then leave to cool for a few minutes and spread from the centre over the cake covered with the strawberries. This must also cool completely before the cream layer is added.
Whip 400 ml of cream with two packets of cream stiffener to the desired consistency. You can also add sugar if you like, but for us it’s perfect without sugar. Use a spoon to spread the cream over the cake and then pour three spoonfuls of strawberry sauce over it. Mix this very lightly with the cream in places. Now sprinkle the chocolate shavings on top and the perfect strawberry cake is ready. It’s best to put it in the fridge before serving, then it tastes especially good.
I hope you enjoy baking these and have even more fun eating them.
