John Myers
Ingredients for 1 servings:
- 1 pack of Viennese cake bases, light, 3 layers
- 150 g strawberry jam
- 1 kg strawberries
- 2 packs of cake glaze, red
- 2 packs of cream powder (paradise cream vanilla)
- 3 cups of whipped cream (200 g each)
- 2 cups of sour cream (200 g each)
- 1 handful of strawberries, sliced
- 1 cup whipped cream, approx. 200 g
- 1 packet of vanilla sugar
- 1 pack of cream stiffener
Instructions
Working time approx. 1 hour 20 minutes; Rest time approx. 2 hours; Total time approx. 3 hours 20 minutes
summery, fruity cake with cream, makes about 16 pieces
Wash the strawberries and cut into slices about 3-5 mm thick. Set aside a handful for decoration. Beat the cream with the paradise cream powder using a hand mixer on high for 2 minutes until the mixture becomes relatively stiff. Stir in the sour cream on low speed and set aside to chill. Spread strawberry jam on the first layer, then place the second layer on top and spread with the remaining jam. Place a cake ring around the layers. Distribute half of the washed and sliced strawberries on the layer and spread about 1/3 of the vanilla cream over it. Place the last cake layer on top and spread with half of the remaining vanilla cream. Carefully place the remaining strawberries on top of the vanilla cream. Prepare the cake glaze according to the package instructions, pour it onto the cake, and set aside to chill. Once the glaze has cooled, carefully remove the cake ring. Cover the entire edge of the cake with the remaining vanilla cream. Use a pastry scraper to smooth off any excess until you have an even surface. Whip the whipped cream with the cream stiffener and vanilla sugar until stiff. Using a spoon, fill it into a cream syringe. Pipe small dollops of cream onto the cake and place a strawberry slice in each one. Note: You can, of course, also make the sponge cakes yourself.
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