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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Easter Bunny Ears Recipe

Yesterday I rediscovered my Jahreszeitenbuch because I wanted to find some Easterly recipe for Easter Sunday. I asked N (11yrs) if he would like to bake something and when his answer was yes I let him choose. He chose Easter Bunny Ears over Easter Bread (which I made today).

I wanted to give him a fun experience by doing everything on his own (plus then having the satisfaction of having something accomplished all on his own) but told him I’d be there if he needed assistance.

First step: Prepare your workspace

Step two: Gather your material and measure your ingredients

2 cups whole wheat flour

2 cups grated almonds

1/2 cup brown sugar

2 1/2 sticks of butter

about 1/2 cup almond slivers

N worked very diligently (he’s a very exact person when it come to numbers and facts). Out of personal interest (when I think of it or when I need it I add to my cookbooks the equivalent of the other measuring system) I set an additional tasks: convert the recipe from gramms to cups. This whole measuring concept was new to N so we both had fun experimenting with the kitchen scales and my little self made measuring cup. For the butter we used our calculation skills and visual judgement: We needed 280g, one pack is 250g, so we’d need one full pack and only 30g more. We had half a pack left, so it was a quarter of that what we needed.

Step three:

Quickly knead a shortcrust out of flour, grated almonds, sugar and butter. Chill for an hour.

Step four:

Clean. (I love it when the kitchen surface is cleaner after baking or cooking than it was before. So nobody would know what I did.)

After cleaning we had our little Easter egg hunt. N hid the Easter baskets for the younger kids. He said that next time we could do an Easter basket Treasure Hunt. P (26m) had fun at his first egg hunt ever, and T (9m) stole a chocolate egg from my pocket!

Step five:

N was not in the mood for any further steps at all. All the excitement was gone. I threatened to throw the dough away, E (8yrs) came in and asked if he could help. Surprisingly, now N wanted to do everything on his own again, but too late. Then P also came along and helped. T watched us and definitely also wanted to join the party so P went over to her and let her touch a little bit of dough. When she started moving it towards her mouth, we took it from her again, poor girl. so, here’s what you do:

Preheat the oven to medium heat. Place a baking parchment unto a baking sheet, grease it with butter. Form little balls, put them unto the baking sheet, put in two almond slivers each as ears (we used whole almonds which N divided into two halfs with a knife). I added a little smiley faces to each of the little bunnies wusing a skewer. Bake at medium heat until light yellow (we wondered what light yellow might mean and took them out when they looked right).

They taste really nice but crumble away easily (even more so when T tried them).

Happy Easter!Image