Ingredients for one 24cm cake tin
- butter for greasing the mould – 10 g
- flour – 120 g + a little more to prepare the mould
- eggs – 6 pcs.
- semolina sugar – 100 g
- Papa Baker vanilla sugar – 10 g
- pinch of salt
- lemon zest from half a lemon
For cream and decoration:
- strawberries – 700-750 g
- whipping cream min. 31%fat- 750 ml
- Papa Baker cream thickener – 2 packets
- Papa Baker vanillin sugar – 10 g
- semolina sugar – 100 g
- mint – for decoration
To grease the slices:
- dark cane rum – 100 ml
Recipe for cooking step by step
Prepare a removable tin 23-24 cm in diameter with sides 6-7 cm high: grease it with butter and dust with flour. Shake off the excess. Preheat the oven to 170°C.
Divide the eggs into whites and yolks. Put the whites in the fridge. Sift the flour through a fine sieve.
In a large bowl, beat the egg yolks with 45g of semolina sugar and 10g of Papa Baker vanillin sugar with a mixer on high speed for 2-3 minutes. The mixture should be airy, thick and pale yellow. Sift the sifted flour and lemon zest on top but do not stir.
In another bowl, beat the egg whites and salt with a mixer at low speed until a soft foam with large bubbles forms. Gradually add 60 g of sugar, beating at medium speed. Beat until stiff foam (stiff egg white snow).
Using a silicone spatula, fold one-third of the egg white mixture with the flour and lemon zest into the egg yolk mixture. Gently mix from top to bottom until combined. Then fold in the remaining egg white snow. Pour the sponge cake batter into the cake pan.
Bake the strawberry sponge cake for 35-40 minutes. The finished sponge should pop slightly when pressed on the surface. Remove the tin from the oven and place on a wire rack. Leave to rest for 10 minutes.
Turn over and allow the cake base to cool completely on the rack. Then cut through the sponge to create 2 – 3 sheets.
Wash, dry and clean the strawberries. Cut two-thirds of the strawberries into cubes, the rest into halves. Beat the cooled cream with the icing sugar and Papa Baker cream thickener with a mixer. Separate about 1/3 of the resulting whipped cream (set aside for decorating). To the 2/3 of the whipped cream, add the diced strawberries-cream.
Brush the bottom biscuit slice with dark cane rum and spread half of the strawberry-cream (if you have 3 slices, use half of the cream and repeat the process for the 2nd biscuit layer).
Cover the sides and top of the strawberry cake with the remaining whipped cream. Place in the refrigerator for a minimum of 3 hours to chill. Before serving, decorate the top of the cake with the remaining strawberries and mint.
It is better to bake the cookie the day before assembling the strawberry cake. In this case, it will not only cool completely, but also thicken, so it will be much easier to cut it into cakes.