John Myers
Strawberry Cream Cake
The perfect strawberry cream cake recipe with a picture and simple step-by-step instructions.
- 160 gr Sugar
- 5 st Eggs
- 1 pinch Salt
- 200 gr Almonds acc.
- 40 g Food starch
- 40 gr Flour
- 9 Tablespoon Orange liqueur
- 1500 gr Strawberries
- 60 gr Sugar
- 6 leaf Gelatin
- 500 gr Cream
- 1 packet Vanilla sugar
- 250 g Cream
- Beat egg whites with salt to snow, mix in sugar. Then mix in the egg yolks, almonds, starch and flour. Put in a 28 cm form and bake at 180 degrees for 30-40 minutes. Cool and cut twice. Put a bottom on a cake plate, a ring around it
- Wash and clean 2,900 grams of strawberries, cut into small pieces. Put 500 grams in a tall mug with 60 grams of sugar and 2 tablespoons. Finely puree lemon juice with a hand blender. Soak and dissolve the gelatin, stir into the strawberry puree. Let something gel.
- Whip 3,500 grams of cream with vanilla sugar until stiff. Stir in the strawberry puree, also the strawberry pieces. Drizzle the bicyclic base on the cake plate with liqueur. Put half of the cream on the bottom. Put on the second base, drizzle with liqueur and the rest of the cream on top, put on the third base and place in the refrigerator overnight
- The next day, whip the cream until stiff and coat the cake with it. Cover with strawberries and pour cake glaze on top.
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