If you want to bake something for Mother’s Day on Sunday this should be it. Strawberries, cream cheese, yogurt… this is a cake any mother/woman/girl (but not only, my son adores this as well) will love.
It has been a standard in my kitchen for more than 5 years now, I bake it every spring at least two or three times. And I have an acquaintance that orders this cake for her birthday in May every year, it must be the 4th or 5th year in a row now. The cake in the pictures was made for her that is why there is no picture of a slice, I will post one as soon as I make the cake for us again.
This is really good, I have never eaten a better strawberry cake. You can make it using other berries as well, I tried it with raspberries also, but still I like the strawberry original best. The cheese layer is so fine and not overly sweet and tastes wonderfully of strawberries, the cake base is soft and sweet and almost melts in your mouth. Other benefits of the cake: it is easy to make but still will look impressive on your coffee table.
For more details about working with gelatine see here.
Serves: 12 slices
- 140 g/4.9 oz butter
- 280 g/ 9.8 oz, about 4-5 eggs depending on size, weigh the whole eggs (before breaking them)
- 280 g/ 9.8 oz granulated sugar
- 140 g/ 4.9 oz flour
- 600 g/ 21 oz strawberries, divided 100 g + 100 g + 400 g
- 200 g/ 7 oz cream cheese
- 150 g/ 3/5 cup yogurt
- 200 g/ 7 oz heavy cream
- 60 g/ ¼ cup + 1 tablespoon granulated sugar
- 2 tablespoons vanilla sugar
- 6 leaves gelatine
- 1 packet red fruit tart glaze for 250 ml water
- 2 tablespoons granulated sugar
- 200 g/ 7 oz heavy cream
- thinly sliced almonds, about 100 g/ 3.5 oz
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Prepare a 26 cm diameter/ 10 inch springform pan by greasing it with butter. Cut a circle and a long stripe of baking paper to fit the bottom and the sides of the pan and cover the springform pan with them.
- Melt the butter in a small pan and leave to cool down until ready to use.
- Weigh the eggs, leave one aside and separate the others. Beat the egg whites until stiff and set aside.
- Beat the egg yolks and the remaining whole egg with the sugar until pale and creamy. Add the flour, stir gently to incorporate, than add the egg whites and finish by adding the melted butter. Pour the batter into the springform and bake for about 30 minutes until a skewer inserted in the middle of the cake comes out clean. Leave to cool in the pan for about 10 minutes, take out of the pan and leave to cool completely on a wire rack. When cool, divide the cake into 2 equal slices using a long knife.
- To make the filling start by soaking the gelatine leaves in cold water for about 10 minutes or according to the packet's instructions.
- In the meanwhile blend 100g/ 3.5 oz strawberries. Add the cream cheese, yogurt, sugar and vanilla sugar and mix everything well together.
- Beat the heavy cream until stiff and set aside. Chop another 100 g/ 3.5 oz strawberries into small pieces and set aside.
- Squeeze the gelatine leaves gently to remove the excess water. Place in a pan large enough to hold the whole filling afterward and heat gently for some seconds until completely dissolved. Do not overheat the gelatine, it shouldn't start to boil at all. Take away from the heat and start incorporating the cream cheese mixture a tablespoon at a time. Only add the next tablespoon of filling when the previous is completely incorporated. Proceed until all the filling is incorporated. Add the chopped strawberries and mix in very gently.
- Wait for a couple of minutes until the filling starts to set. In this case the filling will start setting quickly so it is better to have the heavy cream ready to use.
- Fold in the stiff heavy cream gently.
- Place one slice of the base on a cake plate. Set a metal cake ring around it and fit carefully. Pour the filling inside the ring, place the second slice of cake on top and press gently.
- Slice the remaining strawberries. Place on top of the cake to get a nice pattern.
- Prepare the fruit tart glaze powder according to the packet's instructions or as following:
- Place the fruit tart glaze powder in a small pan and mix with the sugar. Add 250 ml/ 1 cup cold water little by little while stirring to avoid getting clumps. Bring to a boil while stirring continuously, remove from the heat, let cool down for 1 minute and spoon over the strawberries starting in the middle and going slowly around to cover all the strawberries.
- Place the cake in the fridge overnight. Shortly before serving remove the ring. Toast the almond slices in a pan without using fat and shaking the pan often to avoid burning the almonds. Transfer to plate and let cool completely.
- Beat another 200 g heavy cream until stiff. Spread the cream on the sides of the cake and coat with the almonds. Best way to do that is to place some almonds on a flat pastry scraper and use that to place them on the edges of the cake.