Strawberry Cake with Elderflower Aroma

Name: Strawberry Cake with Elderflower Aroma
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 12 Portionen
Ingredients: 4 piece Eggs (Size M); 1 pinch Salt; 120 g Sugar; 100 g Flour; 1 tsp Baking powder; 40 g Ground almonds (without skin); 750 g Strawberries; 330 g Whipping cream; 400 g Greek yoghurt; 4 tbsp Elderflower syrup; 160 ml Elderflower syrup; 2 tbsp Lemon juice; 1.5 packet Gelatin fix; 75 ml Dry white wine

Cake

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Cook Time

4 h

Servings

Difficulty

Medium

Prep Time

60 Min

This Thermomix® recipe for Strawberry Cake with Elderflower Aroma is ready in 4 h and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This strawberry cake with a hint of elderflower is an absolute eye-catcher on every coffee table! The fluffy sponge base, the creamy yogurt-cream filling and the fruity strawberries harmonize perfectly with each other. I particularly like to make this cake in spring, when the strawberries are fresh from the field. The preparation takes some time, but the result is worth every effort. A recipe that is always well received by friends and family!

Ingredients (14 ingredients)

4 piece Eggs (Size M)
1 pinch Salt
120 g Sugar
100 g Flour
1 tsp Baking powder
40 g Ground almonds (without skin)
750 g Strawberries
330 g Whipping cream
400 g Greek yoghurt
4 tbsp Elderflower syrup
160 ml Elderflower syrup
2 tbsp Lemon juice
1.5 packet Gelatin fix
75 ml Dry white wine

Preparation (9 steps)

Separate eggs and whisk egg whites

Thermomix® Setting

3 min/Speed 3.5

Separate eggs. Put egg white with 1 pinch of salt into the mixing bowl and whisk with the butterfly 3 min./speed 3.5 until stiff. Pour in 120 g sugar and whisk for another 2 min./speed 3.5. Briefly stir in egg yolks.

180

Prepare sponge cake dough

Thermomix® Setting

10 sec/Speed 4

Put 100 g flour with 1 tsp baking powder and 40 g ground almonds into the mixing bowl and stir in 10 sec./speed 4. Pour the dough into a springform pan (24 cm Ø) lined with baking paper and smooth it out.

Bake sponge cake

Bake the sponge cake in a preheated oven (electric oven: 180 °C/convection oven: 160 °C) for 25–30 minutes. Remove and let cool.

Prepare strawberries

Wash and clean 750 g strawberries. Halve 11 strawberries of the same size lengthwise for the edge. Set aside 6–8 berries for decoration. Remove the sponge cake from the mold and cut in half horizontally. Place the lower half of the sponge cake on a plate and drizzle with 2 tbsp elderflower syrup. Place a cake ring around it.

Whip cream until stiff

Thermomix® Setting

2 min/Speed 3.5

Put 330 g whipping cream into the mixing bowl and whisk with the butterfly 2 min./speed 3.5 until stiff. Transfer.

120

Prepare yoghurt cream

Thermomix® Setting

10 sec/Speed 3

Put 400 g Greek yoghurt, 90 ml elderflower syrup and 2 tbsp lemon juice into the mixing bowl and mix 10 sec./speed 3. Gradually sprinkle in 1 ½ packets of gelatin fix while stirring. Fold in cream.

Layer cake

Spread about 5 tbsp of cream on the cake base. Place halved strawberries with the cut surfaces facing outwards close to each other on the edge. Place approx. 25 strawberries upright close to each other in the mold. Add enough cream until the strawberries are just covered. Place the upper half of the sponge cake on top and drizzle with 2 tbsp elderflower syrup. Spread the remaining cream on top. Refrigerate for approx. 1 hour.

Prepare fruit glaze

Thermomix® Setting

20 sec/Speed 8

Put 150 g strawberries into the mixing bowl and purée 20 sec./speed 8. Add 75 ml dry white wine and 70 ml elderflower syrup and mix 5 sec./speed 3. Gradually stir in ½ packet of gelatin fix well.

Apply fruit glaze and chill

Spread the glaze evenly on the cake. Refrigerate the cake for approx. 3 hours. To serve, place the remaining strawberries for decoration in the middle.