Strawberry Vanilla Cream Cake
 
Prep time
Cook time
Total time
 
This recipe was used for a 20x60 cm (7.8x23.5 in) rectangular pan. This recipe can easily be halved, quartered or even doubled to your needs. You can even make this recipe in a standard spring form pan by halving the recipe.
Katie:
Serves: 1 cake 14 pieces
Ingredients
  • For the sponge:
  • 250 g sugar
  • 450 g eggs, room temperature
  • 110 g flour
  • 67 g corn starch
  • 5 g baking powder
  • 33 ml oil
  • For the vanilla cream:
  • 1000 ml milk
  • 111 g sugar
  • ½ vanilla bean
  • 114 ml milk
  • 85 g corn starch
  • 120 g egg yolks (6 yolks)
  • For the strawberry topping:
  • 1250 g fresh strawberries
  • 2 packets of red gelatin (or jello), preperably strawberry flavored
Instructions
  1. Start by preparing the baking pan, spring form, or your desired baking form by lining it with baking paper. Preheat the oven to 180 Celsius or 350 Fahrenheit.
  2. In your mixing machine, beat the eggs and sugar on high until they become much lighter in color, doubled (if not tripled) in volume. This could take anywhere from 10 to 20 minutes depending on the temperature of the eggs.
  3. While the eggs are beating sift together the flour, corn starch, and baking powder.
  4. Remove the whipped eggs from the mixing machine and fold in the dry ingredients. Finally, fold in the oil.
  5. Pour into the prepared baking form, smooth the surface evenly, and place immediately in the oven to bake for about 25 minutes. To test the sponge, light press the surface of the cake with your hand and if it springs back, it's done!
  6. Let the cake cool completely.
  7. Once cooled cut the sponge through the middle, lenthwise, giving you two layers.
  8. Place the bottom layer in the form and set the top layer aside.
  9. To cook the vanilla cream (or pudding) start by measuring the 1000 ml milk, sugar, and ½ vanilla bean in a pot. Bring to a boil over the stove.
  10. In a separate medium-sized bowl, mix the 114 ml milk, corn starch, and egg yolks together until all lumps are removed.
  11. Once the milk has begun boiling spoon about ⅓ of the hot mixture into the egg mixture, while stirring. This will help temper the egg yolks so they do not scrample. Transfer everything back into the pot and bring once again to a boil while stirring contantly.
  12. Remove from heat and remove the vanilla bean.
  13. Pour onto the bottom layer of sponge cake. Top with the second layer and let set in the fridge for at least 2 hours or overnight.
  14. To prepare the strawberries, wash and cut the green off the strawberry and then cut into fourths or smaller depending on the size of the strawberries.
  15. Layer the strawberries on top of the cake being careful to fill any holes and arould the edges. You should not see any of the cake peeking through.
  16. Cook the gelatin according to the packaged directions. For example, I was to cook the two packets with 500 ml of water and 4 tablespoons of sugar on the stove until boiling.
  17. With a silicon brush (or even a spoon) carefully and slowely brush the gelatin onto the strawberries going back to fill any holes that may have seeped through. It is very important to make sure to use enough gelatin to hold the strawberries together. Otherwise, when you go to cut the cake, the strawberries will fall apart. On the other hand, you also want to make sure you will be serving strawberry cake and not jello cake... although either way it would taste great!
  18. Place the cake back in the refrigerator for about a half hour.
  19. Cut and serve!
Recipe by Baking My Way Through Germany at http://www.bakingmywaythroughgermany.com/2016/04/strawberry-vanilla-cream-cake/