Sponge Cake with Strawberries and Cream
Cake
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Cook Time
1 h 5 min
Difficulty
Medium
Prep Time
45 Min
Description
This Sponge Cake with Strawberries and Cream is a classic cake for special occasions. The airy sponge base is filled with vanilla pudding, fresh strawberries and creamy cream. The preparation takes about 65 minutes and the recipe is designed for one cake. Ideal for birthdays or other festive occasions.
Ingredients (10 ingredients)
-
4 piece Eggs
-
150 g Sugar
-
75 g Flour
-
75 g Cornstarch
-
1 pinch Salt
-
1 packet Vanilla pudding
-
Strawberries
-
400 ml Cream
-
1 packet Cream stiffener
-
1 packet Vanilla sugar
Preparation (13 steps)
Prepare sponge dough
Preheat the oven to 180°C top/bottom heat. Line a springform pan (approx. 26 cm diameter) with baking paper.
Beat eggs and sugar
Put 4 eggs and 150 g sugar into the mixing bowl and beat with butterfly 4 min./level 3.5 until the mixture is foamy.
Mix flour, cornstarch and salt
Mix 75 g flour, 75 g cornstarch and a pinch of salt in a separate bowl.
Fold in dry ingredients
Remove the butterfly. Carefully fold the flour mixture into the egg-sugar mixture. Use the spatula to carefully mix the ingredients until a homogeneous dough is formed.
Bake sponge cake
Pour the dough into the prepared springform pan and bake in the preheated oven at 180°C for about 20-25 minutes. Do a stick test!
Let sponge cake cool
After baking, remove the sponge base from the oven and let it cool completely.
Cut through sponge base
Cut the cooled sponge base horizontally in the middle with a long knife or a cake base cutter.
Cook vanilla pudding
Prepare a packet of vanilla pudding according to the instructions on the packet in the Thermomix. To do this, add the required milk and sugar (according to the instructions on the packet) to the mixing bowl and cook for 7 min./100°C/level 2. Let the pudding cool down a little.
Prepare strawberries
Wash and clean the strawberries. Place the WunderSlicer V2 on the mixing bowl lid and select the slice for fine slices. Cut the strawberries into fine slices with the WunderSlicer V2 and collect in a separate container.
Whip cream
Put 400 ml cream, a packet of cream stiffener and a packet of vanilla sugar into the mixing bowl. Beat until stiff with butterfly 2 min./level 3.5. The cream should be firm but not buttery. Keep an eye on the consistency.
Fill cake
Place the lower sponge base on a cake plate. Spread the cooled vanilla pudding on top. Spread the strawberry slices on the pudding. Spread the whipped cream on the strawberries.
Assemble and decorate cake
Place the top sponge base on the cream. Use the remaining cream to coat the edge of the cake. Decorate with more strawberries as desired.
Chill cake
Chill the finished cake in the refrigerator for at least 30 minutes before serving.
Finished cooking? Great! 🎉
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Tags
Allergens
- Wheat
- Eggs
- Milk
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