Light ladyfinger sponges, sandwiched together with sweet, vanillary creme patisserie, topped with fresh strawberries and jelly, coated in freshly whipped cream and toasted almonds.
Strawberry cake is one of my must have desserts when I’m holiday in Germany. It’s such a lovely summery cake to have after a long walk!
I’ve been trying to recreate it at home for a few years now, but I never felt like I had quite got it right. But now I am a bit more experienced in different techniques, I thought I’d try again. And this time I think I’ve finally nailled it!
I think the key to this dessert is making the sponge really light, so the cake is not stodgy or dense under all the cream and fruit.
I found the jelly topping the most difficult part of this dessert. First time round I had a bit of a disaster when I took it out of the fridge to early and it collapsed! So I would recommend making up the jelly with more gelatine or less water so that it sets very firmly. I used half the amount of water suggested on the packaging the second time round, and it came out really well.
As my family enjoyed this cake so much I thought I would bring it along to Fiesta Friday #75 hosted by ANGIE and co-hosted by Josette @ thebrookcook and Julie @ Hostess at Heart. Happy Friday everyone!
Variations: You could use a different summer fruit for the top of the cake, raspberries or cherries would be really good. You could also exchange the creme patisserie for whipped cream and strawberry jam, to make this a bit simpler to make!
Ingredients: Serves 8-10
The Ladyfinger Sponge:
- 4 eggs
- 120g caster sugar
- 120g plain flour
- 3 egg yolks
- 50g caster sugar
- 1tbsp plain flour
- 1tbsp cornflour
- 220ml full fat milk
- 12 strawberries, sliced lengthways
- 1 sachet of strawberry quick jel or strawberry jelly.
- 300ml double cream
- 1 tbsp icing sugar
- 100g toasted flaked almonds
- spring form or loose bottomed cake tin
- piping bag with star shaped nozzle
The Ladyfinger Sponges:
Preheat the oven to 180C and line three baking trays with greaseproof paper. Draw three circles on the grease proof paper, the same size as your loose bottomed or spring form cake tin.
Separate the egg yolks and egg whites. Whisk the egg whites until soft peaks form, then add 80g caster sugar and whisk until stiff peaks form.
Whisk together the egg yolks with the rest of the sugar until pale and fluffy. Pour into the egg whites and fold in. Then fold in the flour.
Spoon into a piping bag fitted with a circular nozzle. Pipe 3 large circles of batter ono the baking trays, within the lines of the drawn on circles.
Bake in the preheated oven for 10-12 minutes, until golden brown, leave to cool on a wire rack before assembling.
The Creme Patisserie:
Heat the milk over a medium heat until almost boiling. Meanwhile whisk together the eggs, sugar and flours in a large bowl until it forms a smooth paste.
Pour the hot milk over the paste bit at a time, whisking continuously, until completely combined. Return the mixture to the pan, and cook over a medium heat until the mixture begins to thicken.
Remove from the heat and pour back into the bowl. Stir in 1tbsp of butter until melted and combined.
Cover the top of the mixture with clingfilm and chill completely in the fridge before using.
The Strawberry Topping:
Place one of the sponges back into the cake tin, and arrange a layer of strawberries on top, in an overlapping radial pattern.
Make up the jelly according to the packet instructions (Try to use less water/more gelatine to make sure it sets firmly – I used half the amount of suggested water), and leave to cool for 10 minutes, then pour over the strawberries. Leave to set completely in the fridge.
Place one of the sponges on a cake stand and spread over half the creme patisserie, then place on the second sponge, and spread over the rest of the creme patisserie. take the strawberry layer out of the fridge, and carefully slide this on top of the sponges.
Whip the double cream until stiff peaks form, then use a pallet knife to spread a layer around the sides of the cake. Then coat the outside of the cake with a layer of toasted almonds.
Spoon the rest of the double cream into a clean piping bag with a star shaped nozzle, and pipe a ring of stars around the top and bottom of the cake.
Cut into 8-10 slices and serve!