John Myers
Double Decker Strawberry Cake
The perfect double decker strawberry cake recipe with a picture and simple step-by-step instructions.
- 6 Eggs size M
- 200 g Sugar
- 1 packet Vanilla sugar
- 150 g Sifted flour
- 0,5 packet Baking powder
- 850 g Strawberries
- 1 packet Cake topping with strawberry flavor
- 2 packet Custard powder
- 700 ml Milk
- For the sponge cake, separate the eggs and beat the egg white with 2 tablespoons of cold water until stiff. Mix egg yolks with sugar and vanilla sugar until frothy. Gradually fold the baking powder and flour into the egg yolk mixture with the egg whites. Preheat the oven to 160 ° convection (180 ° top / bottom heat). Line the springform pan (26cm) with baking paper and grease the edge. Pour the batter into the mold and bake for about 30 minutes. (Time can vary; the stick sample can be used to test whether the cake is through) Let the sponge cake cool down.
- Meanwhile, prepare the vanilla pudding according to the instructions, but only use 700ml milk in total. Wash the strawberries and cut 400g into small cubes. Halve the remaining strawberries and set aside.
- Divide the cooled sponge cake base into 2-3 parts. If you like the dough a little thicker, you can halve the base, but if you prefer the base a little thinner, divide the cake into 3 parts. For this cake I divided the cake into three parts, but only used 2 parts. From the third part I prepared the strawberry layer dessert (see my recipes)
- Mix half of the vanilla pudding with the chopped strawberries. Place a sponge cake in the springform pan, then spread the pudding and strawberry mixture on top. Put on the second biscuit. Spread the rest of the pudding on top. Arrange the halved strawberries inside out, pressing lightly into the pudding.
- Prepare the cake topping according to the instructions and distribute evenly on the cake immediately after boiling. Let the cake cool down again.
- After cooling, remove the ring from the springform pans and serve.
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