Grandma's Strawberry Cream Cake

Name: Grandma's Strawberry Cream Cake
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 45 min
Yield: 12
Cuisine: Europe, German
Ingredients: 1 vanilla pod; 3 eggs; 1 pinch salt; 150 g sugar; 90 g flour; 1 tsp Baking powder; 60 g cornstarch; 3 tbsp almond liqueur; 500 g strawberries; 125 ml strawberry juice (or substitute with raspberry juice); 2 tbsp sugar; 40 g cornstarch; 3 tbsp Lemon juice; 50 g sliced almonds; 400 g whipping cream; 2 packets powdered cream stabilizer; 2 tbsp vanilla sugar; 2 tbsp chocolate shavings

Prep: 45min

| Servings: 12 | Cook: 35min

This classic always turns out wonderfully! Try Grandma’s strawberry cream cake from Spoonsparrow.

Ingredients

1 vanilla pod
3 eggs
1 pinch salt
150 g sugar
90 g flour
1 tsp Baking powder
60 g cornstarch
3 tbsp almond liqueur
500 g strawberries
125 ml strawberry juice (or substitute with raspberry juice)
2 tbsp sugar
40 g cornstarch
3 tbsp Lemon juice
50 g sliced almonds
400 g whipping cream
2 packets powdered cream stabilizer
2 tbsp vanilla sugar
2 tbsp chocolate shavings

Instructions

1.
Preheat the oven to 150°C fan and top heat.
2.
Split the vanilla pod lengthwise and scrape out the seeds.
3.
Separate the eggs. Beat the egg whites with salt until stiff peaks form. Add the sugar gradually, beating until glossy. Fold in the yolks with the vanilla seeds. Sift flour, baking powder, and cornstarch over the mixture and fold gently to combine. Pour the batter into a springform pan lined with parchment paper and bake for 30–35 minutes (check with a skewer). Cool on a wire rack.
4.
For the filling, cut the cake base horizontally in half and soak each layer with almond liqueur. Wash, trim, pat dry, and quarter the strawberries; reserve about 15 whole strawberries for garnish. Boil strawberry juice with 125 ml water, sugar, and the vanilla pod. Whisk cornstarch with lemon juice until smooth, then stir into the boiling mixture while whisking. Bring to a boil again, remove the vanilla pod, and fold in the strawberries. Place one sponge layer on a cake plate, set a ring around it, spread strawberry mixture over the base, let it settle slightly, then top with the second layer and press gently. Carefully lift the ring upward. Toast sliced almonds in a dry pan until lightly browned, then remove from heat. Whip cream with stabilizer and vanilla sugar to stiff peaks. Spread two‑thirds of the whipped cream around the cake. Fill a piping bag fitted with a star tip with the remaining cream and decorate the surface with dollops. Top each side with one whole strawberry and sprinkle chocolate shavings over the center. Decorate the rim with toasted almonds.