John Myers
Strawberry Cake with Decorative Border
The perfect strawberry cake with decorative border recipe with a picture and simple step-by-step instructions.
- 6 st Eggs
- 200 gr Sugar
- 1 packet Vanilla sugar
- 4 Tablespoon Water
- 150 gr Flour
- 50 g Strength
- 2 Tl. Baking powder
- 600 ml. Cream
- 1 packet Vanilla sugar
- 250 ml. Advocaat
- 250 ml. Cream
- 500 g Strawberries
- 250 ml Apple juice
- 1 packet Red cake topping
- 4 st Eggs
- 140 gr Sugar
- 120 g Flour
- 10 g Unsweetened cocoa
- Beat eggs with sugar and water for 10 minutes, mix in vanilla, starch, flour and baking powder. Put the dough in a 28 cm form and bake at 180 degrees for 30-35 minutes. Let cool and cut twice. Place a base on a cake plate. Put a ring around it.
- Soften the gelatine and dissolve it, put the eggnog in a bowl and stir in the dissolved gelatine, whip 600 ml of cream with vanilla sugar until stiff, stir in eggnog. Put half of the mixture on the lower shelf, place the second shelf on top, put the remaining mixture on top and place the third shelf on top. Put in the fridge for 2 hours
- In the meantime, bake the decor edge, beat the eggs and sugar, mix in the flour and baking powder, remove a quarter of the batter and stir in the cocoa. Spread this mixture on a decorative mat with a palette in the grooves, prebake at 175 degrees for 5 minutes, then remove and spread the light sponge cake, and bake for 15 minutes.
- Cool down and turn the mat over and peel off. Take the cake out of the ring, 250 ml. Whip the cream with the whipped cream, spread it on the cake, cut the decorative mat into strips at the height of the cake and place around the cake. Cover with strawberries, bring the apple juice to the boil with a little sugar and icing and pour over the strawberries.
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