Mother’s Day Strawberry Cake

Went I went shopping for the mother’s day weekend I brought home 4 packs of strawberries. They were 89 cent each I think plus they tasted good which is not always the case with strawberries imported from Spain which leads directly to the downside of the offer. However, I planned on baking me a strawberry cake for Mother’s Day. (My birthday is in late October so most fruits are out of season then but now that I’m a mommy, raspberry and strawberry cakes, here I come.)

Today I share my recipe for this year’s mother’s day cake with you. It tasted fabulous, so give it a try. It may take some time longer than let’s say a brownie mix but still it’s rather easy to make and really worth the effort. My little boy helped me baking as good as he could. I love his eagerness to participate.

Mother’s Day Strawberry Cake (Erdbeer-Wickeltorte)

Wickeltorte

Shortcrust: 150g flour, 50g caster sugar*, 2 tablespoons vanilla sugar, 1 pinch of salt, 1 egg yolk, 100g butter.

Sponge: 5 egg yolks, 2 tbsp water, 80g icing sugar*, 5 egg whites, 30g caster sugar*, 125g flour, 3 tsp melted butter.

Filling: 250g strawberries, 80g icing sugar*, 2 sheets of white gelatine, 1/2l whipped cream, 1 jar of strawberry jam (you might want to use any kind of jam you have at home. Mine was a „various fruits“ variation).

*I used raw cane sugar in all cases.

Optional: 2 tbsp chocolate flakes or sprinkles.

Also: backing paper for the form.

Directions:

1.) Pile flour, sugar, vanilla sugar and salt on a pastry board. Press a hollow in the center and pour in the egg yolk. Place the butter in flakes on the edge and quickly knead to a smooth dough. Wrap with foil, let rest 30 minutes in the refrigerator. Preheat the oven to 200°C.

P. did the kneading, so maybe we didn’t get the smoothest dough, whatever. 🙂

2.) Mix egg yolks, water and powdered sugar until fluffy.

3.) Whip the egg whites until stiff (we call it „Schnee“ which means snow since it looks like it), pour in the crystal sugar to the bowl spoon by spoon and continue to beat until the snow is cut resistant and shiny. Stir one-third with the flour and melted butter, then stir in the remaining snow loose and evenly (we call it „unterheben“ to heave it under).

4) Stress the mass evenly on a baking sheet lined with baking paper and bake 10-12 minutes in a hot oven on the middle rack. Plunge the sponge cake plate onto an unfolded towel.

5) Take the shortcrust out of the fridge and roll it out to a round plate of 26cm diameter, place it in a suitable springform pan, and prick with a fork several times. Bake in the preheated oven on the middle rack for about 20 minutes.

Since we didn’t have a smooth dough, see above, we kinda had to push the dough into the form, but we did this together so what 🙂

6) Wash the strawberries, remove the stalks and set aside some fruit for garnish. Puree the rest with icing sugar. Cold soak gelatine, dissolve it hot and mix it with the strawberry puree. Refrigerate until the mixture starts to gel. Whip the whipping cream until stiff and remove about a third of it. Into the remaining cream stir in spoonfuls of the strawberry jelly.

7) Place the shortcrust cake onto a flat plate and spread with strawberry jam onto the shortcrust cake as well as unto the biscuit plate. Spread the strawberry cream onto the biscuit plate. Cut the biscuit plate lengthwise into 4cm wide strips. Roll up a strip and place it in the middle of the shortcrust plate. Wrap the remaining strips around. (I cut the strips in half length, so  the winding was easier.)

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8) Press the cake a little in shape and refrigerate.

9) Thickly spread around the rest of white cream. (I only filled the gaps and didn’t cover the cake with cream on the outside. This also worked fine.) In the recipe it says you sprinkle the cake surface spirally with the rest of the strawberry cream. O, it should remain on a rest? I used it all up for the sponge 🙂

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10) Decorate as desired with the leftover strawberries and/or chocolate flakes or completely to your taste. We used sprinkles and little red sugar hearts we had at home and which I thought were perfect for mother’s day. P decorated the cake with hearts, T (with my help) put on the sprinkles. Isn’t it interesting to see how differently kids decorate?

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In addition, we put on some birthday candles. One white candle for each of the pregnancies, blue candles for every Mother’s day with my son, a pink candle for the first Mother’s Day with my daughter.

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And this is what the cake looks like inside:

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Now have a piece of cake.

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And another one. Invite your family, your neighbors, share, indulge.

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