John Myers
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Strawberry-cream-sour Cream Cake
The perfect strawberry-cream-sour cream cake recipe with a picture and simple step-by-step instructions.
Sponge mixture:
- 4 Eggs
- 1 packet Vanilla sugar
- 150 g Sugar
- 4 tbsp Water warm
- 4 tbsp Oil
- 200 g Spelled flour type 630
- 1 packet Baking powder
Filling:
- 600 g Strawberries
- 500 ml Cream
- 1 packet Cream stiffener
- 4 packet Vanilla sugar
- 200 g Sour cream
- 1 packet Ground gelatin
- Strawberry jam
Topping:
- 400 g Strawberries
- 1 packet Red cake topping
- 250 ml Water
- 1 packet Vanilla sugar
Dough: Preheat the oven to 180 degrees!
- Beat the eggs and stir in the sugar and vanilla sugar until frothy. Then stir in oil and water. Mix flour and baking powder and stir in little by little! Line a baking pan (26cm) with baking paper and grease the edge! Then add the dough and bake in the preheated oven for about 15-20 minutes! Then remove the baking pan and let it cool!
Filling:
- Meanwhile, clean and wash the strawberries. Dice 600g strawberries and cut 200g into thin slices. Halve a few strawberries so that they reach around the edge of the cake base! Whip the cream with the cream stiffener and vanilla sugar until stiff, then fold in the sour cream, then add the strawberry cubes, finally fold in the gelatin well!
- Halve the cake base horizontally and coat one base with jam and enclose it with the edge of the baking pan! Now distribute the halved strawberries with the cut edge around the bottom edge. See image! Then spread the strawberry cream on top and then put the other cake base on top and press it down!
Topping:
- Mix the water with the cake icing powder and vanilla sugar well and bring to the boil. Then cool for 1 minute and cover the cake with the icing from the inside out! It is best to cool the cake overnight! Then serve and enjoy!
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