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🍰 Strawberry Nut Cake

820 kcal · 30 min · 4 servings

Ingredients

• 90 g Butter
• 75 g Sugar
• 1 Pinch Salt
• 3 Eggs
• 120 g Flour
• 60 g ground Macadamia nuts
• 0.5 tsp Baking powder
• 2 tbsp Milk
• Butter (for the pan)
• Flour (for the pan)
• 500 g ripe Strawberries
• 3 Egg yolks
• 120 g Powdered sugar
• 2 tbsp Rum
• 200 g Butter
• 200 ml Whipping cream
• 1 packet Vanilla sugar
• 4 tbsp chopped, roasted Macadamia nuts
• 12 whole, peeled Macadamia nuts

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Beat the butter with the sugar and a pinch of salt until creamy.
3. 3. Separate the eggs and stir the egg yolks one by one into the butter mixture.
4. 4. Beat the egg whites with a pinch of salt until stiff.
5. 5. Mix the flour with the nuts and the baking powder.
6. 6. Fold in the flour mixture and the milk alternately and gradually into the butter mixture.
7. 7. Finally, gently fold the egg whites into the batter.
8. 8. Pour the batter into a greased and flour-dusted cake tin.
9. 9. Smooth the surface.
10. 10. Bake the base in the preheated oven for 25 to 30 minutes.
11. 11. Take the finished base out of the oven.
12. 12. Let the base cool in the tin.
13. 13. Carefully loosen the base from the tin.
14. 14. Place the base on a cake rack.
15. 15. Let the base cool completely.
16. 16. Cut the cooled base horizontally in half.
17. 17. Wash the strawberries under running water.
18. 18. Remove the stems and leaves (hull the strawberries).
19. 19. Halve or quarter the strawberries lengthwise.
20. 20. Beat the egg yolks with the sugar and rum over a hot, but not boiling, water bath until foamy.
21. 21. Remove the bowl from the heat.
22. 22. Let the egg yolk mixture cool down to room temperature.
23. 23. Beat the butter until creamy.
24. 24. Stir the cooled egg yolk mixture into the butter spoonful by spoonful.
25. 25. Spread the buttercream onto both cake layers.
26. 26. Place one cake layer on a cake plate.
27. 27. Top this layer with half of the prepared strawberries.
28. 28. Place the second cake layer on top, with the buttercream side facing up.
29. 29. Press the top layer down gently.
30. 30. Place the cake in the refrigerator for about 2 hours.
31. 31. Beat the cream with the vanilla sugar until stiff.
32. 32. Fill half of the whipped cream into a piping bag with a star nozzle.
33. 33. Take the cake out of the refrigerator.
34. 34. Decorate the edge of the cake with the remaining whipped cream.
35. 35. Sprinkle the chopped nuts over the cream edge.
36. 36. Pipe small rosettes of cream onto the cake surface.
37. 37. Place the remaining strawberries upright in the center of the cake.
38. 38. Garnish each cream rosette with a single nut.
39. 39. Cut the cake into slices.
40. 40. Serve the cake.

Nutrition per serving

• kcal: 820
• Protein: 9 g · Fett/Fat: 58 g · Carbs: 62 g