Strawberry season in England goes from May to September and soon we'll have Wimbledon where strawberries and cream have been served since the first tournament in 1877. In anticipation, let's get ready for some fun and games with this delicious recipe.
Strawberries and cream cake
For the sponge:
1 pinch salt
100 g sugar
1 tbsp vanilla sugar
75 g flour
1 tsp baking powder
40 g ground almonds
2 tbsp starch
Approx. 750 g strawberries
100 g strawberry jam
6 sheets white gelatin
400 g cream cheese
250 g curd
60 g powdered sugar
2 tbsp vanilla sugar
250 ml cream
Line a cake tin with baking paper and preheat the oven to 180°C.
Separate the eggs. Beat the egg whites and add the salt. Then stir the egg yolks into the sugar, the vanilla sugar and the lemon until frothy.
Mix in the flour, the baking powder, the almonds and the starch, and gradually add the egg white mixture. Pour the dough into the cake tin, smooth and bake in the pre-warmed oven for 30-35 minutes.
Then remove from the oven, allow to cool, remove from the mold and allow to cool completely on a cake rack.
Wash, clean and dry the strawberries. Cut about a third of the strawberries in half.
Cut the sponge into two slices. Coat both halves with the jam.
Place the lower slice on a cake plate and cover with a removable pie ring. Place the whole strawberries on the top of the base slice.
Soak the gelatine in cold water. Mix the cream cheese with the curd, powdered sugar and vanilla sugar.
Place the gelatine in a small saucepan at low temperature, heat it, melt it, and then stir in 2-3 tablespoons of the cream cheese mixture. Then take off the heat.
Add the cream to the cream cheese mixture. Carefully pour the mixture onto the strawberries and smooth over. Add the top slice of the sponge (the jam side touching the cream) and press gently.
Then leave the cake so it cools for at least 4 hours.
Before serving, remove the ring and dust the cake with powdered sugar.