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🍰 Fruity Cream Berry Cake

518 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Separate the eggs. Beat the egg yolks with half of the sugar until frothy.
  3. 3. Beat the egg whites with a pinch of salt until stiff.
  4. 4. Slowly pour the remaining sugar into the egg whites and continue beating until the mixture is shiny and forms stiff peaks.
  5. 5. Gently fold the egg whites into the egg yolk mixture.
  6. 6. Mix the flour with the lemon zest and the starch.
  7. 7. Add the flour mixture to the batter and fold it in gradually.
  8. 8. Pour the batter into a springform pan lined with baking paper and smooth the top.
  9. 9. Bake the sponge cake in the preheated oven for about 35 minutes.
  10. 10. Perform the skewer test to check if the cake is done.
  11. 11. Remove the sponge cake from the oven and let it cool for a short time.
  12. 12. Release the sponge cake from the pan and let it cool completely on a wire rack.
  13. 13. Wash the strawberries and hull them.
  14. 14. Set aside 14 whole strawberries for decoration.
  15. 15. Dice the remaining strawberries into small cubes.
  16. 16. Beat the cream with the powdered sugar and the cream stabilizer until stiff.
  17. 17. Slice the sponge cake horizontally into three equal layers.
  18. 18. Place the bottom sponge layer on a cake plate.
  19. 19. Spread a thin layer of strawberry jam over the base.
  20. 20. Top the jam with some diced strawberries.
  21. 21. Add one-fifth of the cream and spread it evenly.
  22. 22. Place the second sponge layer on top.
  23. 23. Repeat the process with jam, diced strawberries, and cream.
  24. 24. Place the final sponge layer on top as the lid.
  25. 25. Cover the entire cake on the outside and top with the remaining cream.
  26. 26. Fill the remaining cream into a piping bag with a star nozzle.
  27. 27. Pipe 12 small rosettes onto the cake.
  28. 28. Place one of the reserved strawberries on each rosette.

Nutrition per serving