Strawberry Cream Cake
| Batter | ||
| 3/4 cup | butter, unsalted | 150 g |
| 3/4 cup | sugar | 150 g |
| 1 pkg | Dr. Oetker Vanilla Sugar | 9 g |
| 3 | egg yolks | 3 |
| 4 squares | semi-sweet chocolate, melted | 4 squares |
| 1 cup | all-purpose flour | 150 g |
| 2 tsp | Dr. Oetker Baking Powder | 8 g |
| 3 | egg whites | 3 |
| Filling | ||
| 1 lb | fresh strawberries | 454 g |
| 1/2 cup | whipping cream | 125 mL |
| 1 pkg | Dr. Oetker Whip it | 10 g |
| 1 pkg | Dr. Oetker Vanilla Sugar | 9 g |
| 1/3 cup | icing sugar, sifted | 30 g |
| Decoration | ||
| 4 squares | semi-sweet chocolate, shaved | 4 squares |
1. Preheat oven to 350°F (180°C). Grease and flour a 9“ (23 cm) springform pan.
2. In a mixing bowl, with an electric mixer, beat butter, sugar and Dr. Oetker Vanilla Sugar
until creamy. Beat in egg yolks, and melted chocolate.
3. Sift flour and Dr. Oetker Baking Powder together and fold gently but thoroughly into the butter mixture.
4. In another bowl, beat egg whites to stiff peaks and fold into mixture gently. Turn batter into prepared pan.
5. Bake on lower oven rack for 30-40 minutes or until toothpick inserted in center comes out clean. Remove from pan immediately and let cake cool completely.
6. For filling, set a few strawberries aside for decoration. Purée remaining strawberries. Beat whipping cream to soft peaks. Gradually add Dr. Oetker Whip it, Dr. Oetker Vanilla Sugar and icing sugar. Continue beating until stiff peaks form.
7. Fold strawberry purée into cream mixture. Spread cream mixture evenly on cake.
8. Cover sides of cake with shaved chocolate. Decorate with reserved strawberries.
