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🍰 Simple Strawberry Cream Cake

351 kcal · 30 min · 4 servings

Ingredients

• 1 tsp organic lemon zest
• 300 g sugar
• 5 egg yolks
• 100 ml water
• 1 tsp vanilla sugar
• 200 g flour
• 1 packet baking powder
• 1 pinch salt
• 5 egg whites
• butter (for the pan)
• 150 g sour cream
• 300 g whipping cream
• 250 g fresh strawberries
• 80 g sugar
• 4 sheets white gelatin

Instructions

1. 1. Whisk the sugar and egg yolks until frothy.
2. 2. Add the lemon zest, water, vanilla sugar, salt, and baking powder.
3. 3. Sift the flour over the mixture.
4. 4. Mix everything well.
5. 5. Whisk the egg whites until stiff.
6. 6. Fold the egg whites into the yolk mixture.
7. 7. Pour the batter into the greased springform pan.
8. 8. Smooth the batter.
9. 9. Preheat the oven to 180 °C (convection 160 °C; gas mark 2–3).
10. 10. Bake the cake for about 45 minutes.
11. 11. Perform the skewer test.
12. 12. Let the cake cool on a wire rack.
13. 13. Soak the gelatin in water for 10 minutes.
14. 14. Wash the strawberries.
15. 15. Remove the stem ends.
16. 16. Cut the strawberries into pieces.
17. 17. Squeeze the gelatin.
18. 18. Stir the gelatin into the crème fraîche until smooth.
19. 19. Whisk the cream until stiff.
20. 20. Fold the cream into the crème fraîche mixture.
21. 21. Gently fold in the strawberry pieces.
22. 22. Slice the cake base horizontally in half.
23. 23. Spread about one-third of the strawberry cream onto one layer.
24. 24. Cover with the second layer.
25. 25. Cover the entire cake with the remaining strawberry cream.
26. 26. Serve the cake.

Nutrition per serving

• kcal: 351
• Protein: 6 g · Fett/Fat: 15 g · Carbs: 48 g