Strawberry yield.

My sister was home last weekend and she brought with her this recipe for Strawberry cake. I could bath in strawberries if it weren’t such a waste. Fresh strawberries out of the garden – does it get better than this? Probably only with this cake.

If you have a garden party or just want to impress your friends (or both in that matter) this is for you! The strawberriest of all Strawberry cakes.

This recipe will make two cakes. One can easily be frozen and it taste just as good! Perfect for some surprise guests or busy bakers.

All you need for the dough:

– 100 g flour
– 50 g corn starch
– 150 g castor sugar
– 5 eggs
– 1 Tbsp vanille sugar
– some lemon zest (not my favourite but it gives it a pinch if you like)
– 50 g oil (rape or sunflower)

Beat the eggs with the sugar until it doesn’t rise anymore. Little tipp on the side: if you add a tablespoon handwarm water it will get fluffier. Sieve in the flour and corn starch and combine with the oil. Bake for 35 mins in the 175°C preheated oven.

After the cake cooled down, cut it in the middle to get 2 layers and soak the tops with a mixture of 250 g strawberry puree, 25 g of castor sugar and 120 ml Grand Marnier.

For the cream:

– 750 ml cream
– 400 g strawberry puree (easily made with a blender)
– 150 g icing sugar
– 100 g chopped strawberries (or whole wild strawberries)
– 25 g gelatin
– juice of 1/2 lemon

Beat the cream with the sugar until stiff (not too much!) and add the strawberry puree and chopped strawberries. Let the gelatin soak in cold water and heat the lemon juice in a saucepan. Add the gelatin to the lemon juice and stir until it is completely dissolved. Let it cool just a little and mix it under the strawberry cream (stir while adding the gelatin or it will become lumpy!).

Put a cake ring around both cakes (there should be about a finger space between the cake and the cake ring) and fill in the strawberry cream. Freeze them both until the cream has set (with the cake rings!). Take one out of the freezer. (If you want to freeze the other one, let it stay in the freezer until frozen, take it out and wrap it in cling film and put it back in.)

For the strawberry fruit glaze:

– 100 g strawberry puree
– 1 package of clear cake glaze
– 50 g sugar

Heat the cake glaze with the sugar in a sauce pan with about 1 Tbsp water (add more if needed) and add the strawberry puree. Let it cook a little and pour it over the top of the cake. The cake ring should still be around the cake!

Wait until the glaze has set and now look at this beautiful cake full of strawberries!

I imagine sitting in the garden right now and eating a piece of this cake. Heaven on earth. This must be it!

Now. Carry on!