John Myers
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Strawberry Fruit Cream Cake
The perfect strawberry fruit cream cake recipe with a picture and simple step-by-step instructions.
for the cake …
- 1 Cake base sponge cake
- 1 Strawberry jam to spread
- 1 Fresh strawberries for topping
- 1 Chopped pistachios
Pie and fruit cream filling
- 250 ml Cream
- 200 ml Sour cream
- 200 ml Fru-Fru
- 2 tablespoon Lemon sugar
- 2 tablespoon Bio lemon zest
- 3 tablespoon Strawberry jam
- 1 packet Ground gelatin
for the cake jelly mixture
- 1 packet Cake jelly
- 250 ml Water cold
- 4 tablespoon Lemon sugar
- 1 whole Lemon juice
- 1 tablespoon Strawberry jam
- 1 teaspoon Fruit balsamic vinegar No. 6
Cake base
- first bake a cake base – recipe in my cookbook, to be found under: OBSTTORTENBODEN – then let this cake base cool down – spread strawberry jam – then put a cake ring around it
Pie fruit cream filling
- Dissolve the gelatine powder according to the instructions – whip the cream until stiff – add the fru-fru and sour cream and mix well – add lemon sugar, lemon zest and strawberry jam and season to taste – first add 1-2 spoons of the cream mixture to the slightly warmed up gelatine and stir well so that no lumps are formed – only then stir the gelatin into the cream
Cake jelly mass to cover
- Mix the cake jelly in cold water – add the lemon sugar, strawberry jam, fruit balsamic vinegar and the lemon juice and bring everything to a boil – let it boil for 1 min
completion
- Put the cake cream filling on the cake base coated with jam – cut the strawberries into slices and place on top of the cream – sprinkle pistachios in between – finally carefully pour the cake jelly evenly over the cake – for at least 2 hours. refrigerate
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