Strawberry cake for Mother's Day

Erdbeertorte Zum Muttertag - Wundermix GmbH

A homemade fruity cake for your special day! What mother wouldn't be happy about that? With this recipe and the #Thermomix® nothing is easier than that!

The #Landhaus team wishes you a happy Mother's Day.

Servings 12

INGREDIENTS

Dough

  • 4 eggs
  • 1 P vanilla sugar
  • 200g flour
  • ½ P baking powder
  • 200g sugar

filling

  • 1 P gelatin powder
  • 5 tbsp water
  • 200 g sour cream
  • 250 g low-fat quark
  • 10 g vanilla sugar
  • 40g sugar
  • ½ lemon (juice of it)
  • 150g strawberries
  • 400 g cream
  • 2 p cream stiffener

Decoration

  • 250g water
  • 20g sugar
  • 1 P cake icing, red
  • apricot jam
  • Strawberries
  • Almond flakes

INSTRUCTIONS

Preheat oven: 180°C fan oven. Insert the mixing attachment in the mixing bowl, add all the ingredients for the base and mix for 50 seconds/speed setting 3. Pour the dough into a springform pan or heart shape, line the bottom with baking paper, and bake for 25-30 minutes. After it has cooled, cut it once and place a cake ring around the bottom layer. Add gelatine powder and water to the rinsed mixing bowl, let it swell for 5 seconds/speed 3 and 10 minutes. Then heat at 4 minutes/80°C/level 3. Add sour cream, quark, vanilla sugar, sugar and lemon juice and stir for 10 seconds/speed 3. Pour in strawberries, chop for 2 seconds/speed setting 4, transfer and chill. Thoroughly clean the mixing bowl and rub dry. Insert the mixing attachment, add the cream and beat until stiff for approx. 1.30 min./speed setting 3, approx. 20 seconds before the end of the time, let the whipped cream trickle over the opening in the lid. Fold into the gelling cream with a spatula. Spread the filling on the sponge cake base and place the second sponge cake base on top. Let it set for a few hours, preferably overnight. Clean the fresh strawberries and top the cake as desired. Place water, sugar and cake icing in mixing bowl and mix 3 sec/speed 4. Then heat for 4 minutes/100 °C/level 2, let cool slightly and pour over the strawberries. Heat the apricot jam in a cup in the microwave at 180 W for approx. 1 minute. Roast the almond flakes in a dry pan, stirring constantly with a wooden spoon. Spread the apricot jam over the edge of the cake, piece by piece, using a brush and decorate with the roasted almond flakes.

TIP:

Prepare ½ amount of shortcrust pastry, roll it out, put it in a springform pan, spread the sponge cake dough on top and bake it together.

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