Dessert
1 hour
Medium
6
Recommended moulds
What do you need?
Ingredients for the ake
- 6 large eggs, at room temperature
- 225 g | 1 cup granulated sugar
- 1/2 tsp vanilla extract
- 125 g | 1 cup all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking powder
Ingredients for the filling
- 500 ml heavy cream, chilled
- 60 g | 1/2 cup confectioner's sugar, sifted
- 1 tsp vanilla extract
- 450 g | 3 cups strawberries, hulled and halved
- 120 g | 1/2 cup strawberry jelly
Ingredients for the guarniture
- 300 g | 2 cups strawberries, hulled and sliced
- heart-shaped candies
- daisy flowers, to decorate, optional
How to prepare it:
For the cake: Preheat oven to 180°C (160° fan) | 350F | gas 4. Grease and line the bases of two 8" cake pans with parchment paper.
Beat the eggs in a large mixing bowl with an electric whisk for 1 minute. Gradually beat in sugar until the mixture is thick and glossy, 8-10 minutes.
Beat in vanilla extract. Sift the flour, cornstarch and baking powder into a separate mixing bowl.
Gently fold flour mixture into the egg mixture in three additions until you have an even batter. Divide batter between the cake pans.
Bake for about 25 minutes until golden and dry to the touch on top; a toothpick should come out clean from their centers. Remove to cooling racks.
Once cool, turn out from their pans and trim their tops flat with a serrate knife. Place one cake on a cake stand.
For the filling: Whip cream with confectioner's sugar and vanilla extract in a mixing bowl until stiffly peaked.
Spread thick layer of whipped cream on top of the cake on the cake stand. Press halved strawberries into the cream, with the points of the strawberry halves facing into the cream; make sure the cut sides of the strawberry halves face out around the perimeter.
Spread the other cake with the jelly. Invert onto the top of the strawberry layer, pressing down gently to adhere.
Spread the other cake with the jelly. Invert onto the top of the strawberry layer, pressing down gently to adhere.
