"I created this cake for the filming of a TV show Successful Stories on Kanal A. It’s dedicated to all of you, who appreciate my work and encourage me to continue my Blog journey. Thank you for trusting me with your products, for reading my cooking adventures and giving me the enthusiasm to create new recipes."
Ingredients for sponge cake, ø20 cm:
8 eggs
8 spoons sugar
4 spoons corn starch
8 spoons finely grounded almonds
(if using larger eggs, measure in heaping spoons)
Ingredients for cream:
500 g Mascarpone cheese
1 cup strawberry yogurt with 3,5% fat (with strawberry pieces)
200 ml double cream
200g white chocolate
Ingredients for fruity layer:
750 g strawberries
100 ml elderflower syrup
Also:
Elderflowers
1 red gelatine powder for cake topping
8 eggs
8 spoons sugar
4 spoons corn starch
8 spoons finely grounded almonds
(if using larger eggs, measure in heaping spoons)
Ingredients for cream:
500 g Mascarpone cheese
1 cup strawberry yogurt with 3,5% fat (with strawberry pieces)
200 ml double cream
200g white chocolate
Ingredients for fruity layer:
750 g strawberries
100 ml elderflower syrup
Also:
Elderflowers
1 red gelatine powder for cake topping
Method for sponge cake:
Method for cream:
Method for fruit filling:
Assembling the cake:
Topping and decorating:
- Separate the egg yolks and whites. In a larger bowl mix well together the egg yolks and sugar till it becomes thick and creamy.
- Whip up the egg whites in a separate bowl.
- Mix the corn starch and grounded almonds in a separate bowl.
- Lower the mixer speed and alternately add dry ingredients and ½ of the whipped egg whites to the egg yolk cream.
- In the end, gently mix in the rest of the egg whites with a spatula.
- Put ½ of the dough in a cake mould lined with baking paper. Bake it 30-40 minutes at 180°C.
- When baked, let it cool on a wire rack. Repeat with the other half of the dough.
- When cooled, slice them diagonally in half.
Method for cream:
- Melt the chocolate in a double boiler.
- Whip up a double cream and yogurt in a cream. (Double cream and yogurt must be cold before whipping.)
- In another bowl, beat Mascarpone cheese with a mixer. During mixing, slowly start adding melted chocolate.
- Add the yogurt cream and gently mix together with a spatula.
- Leave the cream to set in the fridge for about 1 hour.
Method for fruit filling:
- Cut the strawberries, add the elderflower syrup and bring it to a boil on medium heat. Leave it to cool.
Assembling the cake:
- Place one sponge cake on the plate or a cake stand. Layer it with strawberries. Be careful not to scoop up too much of the fruit juice - it will make the sponge cake to wet.
- Divide the cream into 4 parts. Spread 1st part of the cream on top of the strawberries. To make it easier, use the piping bag for applying the cream and a cake brim to keep the layers in place.
- Repeat the layers 3 more times. Finish the assembly with the 4th sponge cake. (Use the most levelled sponge cake for the last layer).
- Place the cake for 5 hours in the fridge to firm.
- After firming time, remove the cake brim and finely coat the cake with the 4th part of the cream.
Topping and decorating:
- Mix the gelatine powder with the left over strawberry juice. Heat it up, constantly mixing till the gelatine melts. Place it in the fridge to start firming.
- When the toping begins to thicken, drizzle it over the half of the cake.
- Garnish the cake with fresh strawberries and elderflowers.
