Strawberry cream cake


For a 26 cm cake:


  • 4 Eggs
  • 4 Tbsp cold water
  • 90 g powdered dextrose
  • 100 g corn sugar
  • 2 TL Vanilla sugar
  • 80 g spelt flour
  • 80 g corn flour
  • 2 Tsp baking powder
  • 500 g strawberries
  • 100 g powdered dextrose
  • 50 g corn sugar
  • 2 sheets red gelatin
  • 8 sheets white gelatin
  • 500 g cold whipping cream


  1. Pre-heat the oven to 180 degrees. Line the backing tin with greaseproof paper.
  2. Whip the eggs with the water, corn sugar, dextrose and vanilla sugar for at least 10 minutes
  3. Sieve the flour with the corn flour and baking powder.
  4. Carefully mix the flour mixture under the egg mixture.
  5. Pour the mixture into the prepared tin and bake for approx. 30 minutes
  6. Remove from the oven and allow to cool
  7. When it has cooled down, slice the cake base in the middle to make a top and a bottom
  8. Place one of the bases on a cake platte and surround with a cake ring.
  9. Wash the strawberries and cut into small pieces. Puree with strawberries with the powdered dextrose and corn sugar. Depending on how sweet they are, you may need more or less sugar.
  10. Prepare the sheet gelatin as in the instructions on the packet. Squeeze them out and gently heat until they have dissolved. Add 2 tbsp of strawberry puree und mix well. Add this mixture to the rest of the purried strawberries and leave to set slightly.
  11. Whip the cream until stiff and carefully fold under the strawberry puree.
  12. Spoon the strawberry cream on top of the cake base and place the other base on top.
  13. Refrigerate for at least 2 hours
  14. Decorate with corn sugar or strawberries...enjoy!!