Strawberry Cream Cake – Biscuit
Ready in: 1 hour // + Resting time: 2 hours
Yield: 1 cake // 26 cm // 8-10 pieces
For the Biscuit (Sponge Cake) base:
4.9 oz (140 g) granulated sugar
4.2 oz oz (120 g) all-purpose flour
0.9 oz (25 g) cornstarch
1 packet (8 g) vanilla sugar
butter (for greasing the cake tin)
1. Preheat the oven to 350 °F (180 °C). Grease a round cake tin (10.2 inches // 26 cm) lightly with butter and sprinkle lightly with flour. Shake off the excess flour. (Do not grease the margins of the cake tin!!)
2. Sift the flour and cornstarch into a bowl and stir them together. Separate the egg whites from the egg yolks. (This should be done carefully, the egg whites have to be completely free from any egg yolks.) The bowls, whisk and hand mixer should be completely clean, dry and free from any grease or water!
3. Briefly whisk the egg yolks with the vanilla sugar and half of the granulated sugar. With a hand mixer, beat until thick and creamy.
4. In a separate bowl, beat the egg whites until soft and foamy. Now, add the sugar in batches and beat until stiff peaks form. ( How to know that the egg whites are beaten enough: Make a cut with a knife, the cut has to remain visible.) (You will also feel a resistance while beating the eggs)
5. Use a wooden spoon to gently fold in the egg whites onto the egg yolks mixture. Be very gently, when combining them. Do not whisk them together. Otherwise the biscuit will not rise or be fluffy.
6. Sift the flour mixture over the egg mixture. Gently fold the mixture with a wooden spoon until just blended.
7. Pour the mixture into the prepared cake tin. Smoothen slightly. (Do not let mixture stand for too long, otherwise the biscuit will not rise!) Bake in the oven until a skewer inserted in the centre comes out clean, for about 28-30 minutes. (Do not open the stove in the first 20 minutes, otherwise the biscuit will not properly rise). Leave to stand for 10 minutes, before turning out on to a wire rack.
8. Let the biscuit rest for at least 1 hour. Ideally for about 3 hours.
For the Strawberry Cream Filling + Topping:
14.1 oz (500 g) strawberries
17.6 (500 ml) whipping cream
2.8 oz (80 g) granulated sugar
2 pieces gelatine leaves
1 packet whipping cream stiffener
2 tablespoons fruit brandy
1. Sort out the strawberries and rinse them thoroughly under cold water. Pat them dry with kitchen paper.
2. Beat half the whipping cream and half the granulated sugar with a hand mixer just until fluffy. (Not fully beaten.)
3. Put the gelatin pieces into a bowl of cold water. Let them soak for 5 minutes. Squeeze them out. Then put into a small casserole and heat over a low heat, just until it dissolves. Do not bring the gelatin to a boil! Remove the small casserole from the heat.
4. Put 3-4 tablespoons of the whipped cream into the casserole. Stir the mixture with a wooden spoon until thoroughly blended. The mixture has to be almost lukewarm. The temperature should be even between the gelatine and the whipped cream. If we put the dissolved gelatine into the cold whipped cream, the gelatine will form chunks. That’s what we need to avoid.
5. Now you can fold the gelatin mixture into the remaining whipped cream. Refrigerate the mixture until it gelatinizes. (about 10 minutes.) Cut 3-4 strawberries into cubes. Fold them into the gelatinized whipping cream. Keep the mixture refrigerated until ready to use.
6. Beat the remaining whipping cream and sugar until stiff peaks form. Add whipping cream stiffener, if you want to. Cut the remaining strawberries into halves or quarters.
Filling the biscuit:
1. Carefully cut the biscuit lengthways in half. Drizzle the cake halves with fruit brandy.
2. Spread half the gelatin cream onto the bottom half. Arrange the strawberries on top. Spread the remaining gelatin cream on top.
3. Put the remaining cake half on top. Spread the cake with the whipped cream. Arrange the strawberries on top. Garnish with chopped pistachios. It’s up to you how to arrange the strawberries. #( ^ O ^ ) #