Delicious, fantastic, simple cake for summer with strawberries. The cake is moist, flavorful, with lots of strawberries. It tastes best on the second day, well-chilled, as all the flavors will “meld” well together. It looks very appetizing, such a classic for summer. Instead of strawberries you can use raspberries or blueberries. I highly recommend it!
Strawberry Jelly Cream Cake
- 3 large L eggs - yolks and whites separately
- 110g sugar
- 2 teaspoons vanilla sugar
- 110g whole wheat flour
- 1/2 teaspoon baking powder
- 90ml water
- 2 tablespoons of lemon juice
- 1 teaspoon powdered sugar
- 500ml cream cheese
- 500g chilled mascarpone cheese
- 70g powdered sugar
- 2 teaspoons vanilla extract
- 1 cream fix (not necessary; if you have a tried-and-true cream that holds up well in warm
- 800g-900g washed strawberries
- 2 powdered jellies (of your favorite flavor, I recommend strawberry, I used a clear strawberry-vanilla flavored jelly)
- 750ml hot water
- set the oven to 180°C on the up and down function. Line a 25cm x 35cm baking pan with baking paper.
- whip the egg whites. Add sugar, vanilla sugar and stir until the mixture becomes thick and glossy. Then add egg yolks and continue to mix with a mixer to a light, creamy mass.
- Sift flour with baking powder over the egg mixture and mix with a spatula to a uniform dough
- transfer the dough to the baking pan and level it out. Place in the preheated oven. Bake for about 21-22 minutes. I baked on the lowest level of the oven. After removing from the oven, set aside to cool completely.
- take the cooled sponge cake out of the tin, remove the baking paper and put the paper back into the tin. Put the sponge cake back into the tin as well, this will make it easier for us to cut the cake later. Mix the ingredients for soaking and soak the sponge cake in the tin with the punch prepared this way.
- Pour the cream into a bowl, add powdered sugar, fix (not necessarily) and beat, but not very stiff. Add half of the mascarpone cheese and mix very briefly with a mixer. Add the remaining cheese, vanilla extract and mix to a homogeneous cream
- pour the prepared cream over the sponge cake in the tin and level it out. Put the cake in the refrigerator for further preparation.
- pour both jellies into a bowl and pour hot water over them, stir until the jellies dissolve. Set aside to cool down, the jelly should be slightly set.
- Remove the stalks from the strawberries and cut them into pieces
- Arrange the strawberries thickly on the cake and pour them over the slightly setting jelly, leveling it out. Put the cake in the refrigerator overnight.
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