Strawberry Cream Cake
The Strawberry Cream Cake from Spoonsparrow is especially a hit on warm summer days!
Ingredients
- 3 eggs
- 165 g whole cane sugar
- 100 g spelt flour type 1050
- 1 pinch salt
- 3 tbsp hot water
- 350 g strawberries
- 200 g low-fat cream cheese (0.2% fat)
- 200 g whipping cream (30% fat)
- strawberry leaves
Instructions
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1.
Separate the eggs and beat the egg whites with salt and 50 g sugar until very stiff.
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2.
Beat the yolks with another 50 g sugar and hot water until very frothy. Sift the flour over the yolk mixture. Add the beaten egg whites and fold in gently. Transfer to a springform pan lined with parchment paper and bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 30 minutes. Remove the finished sponge from the oven, release it from the pan and cool on a wire rack.
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3.
For the filling wash, clean and chop 100 g strawberries into small pieces and puree half of them finely. Stir the strawberry puree with cream cheese and 50 g sugar until smooth. Fold in the strawberry pieces. Carefully split the cooled sponge into two layers. Spread the strawberry mixture onto the lower layer and cover with the second layer.
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4.
Beat the remaining whipping cream with the rest of the sugar until very stiff and spread it around the cake. Wash, clean, halve the remaining strawberries and arrange them on top of the cake. Garnish the Strawberry Cream Cake with strawberry leaves and serve chilled.
