Strawberry-Cream Cake

Source: https://www.oldenburger-professional.com/strawberry-cream-cake

Total time

65 Minutes

Difficulty

normal

Ingredients

Portions

Quantity	Unit	Ingredient
For the Cream Mixture:
1		whole egg
150	g	sugar
20		gelatine, leaf
700	ml	Oldenburger Performance Whipping Cream, 35% fat
For the Sponge Cake:
160	g	egg white
300	g	sugar
80	g	egg yolk
150	g	flour
150	g	malze starch
For the Garnish:
400	g	strawberry jelly
		strawberry, fresh
300	ml	Oldenburger Performance Whipping Cream, 35% fat

preparation

Making the Cream Mixture

For the icing, beat the whole egg and sugar in a mixer at the highest speed for about ten minutes. Meanwhile soften the gelatine leaves in cold water, then heat it. Mix into the sugar-egg mixture. Whip the Oldenburger Performance Whipping Cream and fold into the sugar-egg mixture.

Making the Sponge Cake

Beat the egg whites in a completely fat-free mixing bowl until they have a soft, fluffy consistency. Now add about ½ of the sugar and beat until the whipped egg whites are completely stiff. Set aside. In another bowl, whisk the egg yolks with the remaining sugar until frothy. Add the beaten egg whites to this mixture and gently fold in. Mix the flour and starch, sieve over the egg mixture and fold in carefully. Do not stir too long or the sponge will become heavy. Spread the finished dough about 3 cm thick on a baking sheet covered with baking paper and bake for 15 minutes at about 160°C.

Making the Cake

After baking, let the sponge cake cool and use a ring mould to cut out two circles 20 cm in diameter. Return one of them to the mould. Briefly heat the strawberry jelly until liquid, spread on the first cake layer in the mould and briefly refrigerate. Then spread a layer about 5 cm thick of the cream mixture on top of it. Place the other cake circle on top and briefly press it down. Now cover the second cake half with strawberry jelly and briefly refrigerate once again. Finally, fill the mould to the top with the rest of the cream mixture and refrigerate overnight.

The Final Touch

The next day, remove the mould from the cake and decorate with fresh strawberries and whipped cream rosettes.

Tips from Chefs to Chefs

To create a special little dessert, the individual components can also be layered in dessert glasses and garnished, for example with chopped meringue and fresh strawberries.