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Vanilla strawberry cake

  • (1)
  • Preparation time: 2 h 30 min
  • Difficulty:
  • Number of ingredients: 22
vanilla strawberry cake

You certainly can't go wrong with a cake dominated by a combination of vanilla and strawberry flavors. Here is a recipe for a delicious and light vanilla cake, which consists of two layers of vanilla sponge cake, a wonderful vanilla filling and a sweet strawberry filling.

Vanilla sponge cake can be made with bourbon vanilla beans or vanilla paste. Vanilla, the queen of spices, comes in many forms. It can be in the form of vanilla paste, vanilla extract, the well-known bourbon vanilla beans, vanilla sugar and certainly in some other forms. But what is the difference? When do you use a paste and when do you use a pod?

You can use the code RECIPE to get a 10% discount when ordering BAM products.

In short, scraping the bourbon vanilla pods gives you those black dots that show vanilla was used in the preparation of the dessert. It's time consuming and can get quite expensive if you have to use a large amount. Vanilla paste is an excellent substitute in this case. Bourbon vanilla beans are therefore used when a smaller amount is needed for a dessert. 

Now we need to prepare the cake. Whether it is a strawberry cake, a chocolate cake, a kinder bueno cake or a cake of any flavor, it simply must be delicious. To make the best cake, we must follow one of the most important rules of a pastry chefs: The recipe must be followed from start to finish.

The ingredients make 8 pieces of cake, and the cake is baked in an 18 cm baking pan. The recipe for the vanilla cake comes from the BAM recipe book: Cakes.

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Vanilla strawberry cake

  • Preparation time: 2 h 30 min
  • Difficulty:
  • Number of ingredients: 22

Ingredients:

Instructions:

1. Step First prepare the strawberry layer, because it must be very well set. Soak the gelatin sheets in cold water for at least 5 minutes. Heat the strawberries with the sugar until they are soft and puree them. Dissolve the soaked gelatin sheets in the warm strawberry puree. Pour the puree into a 14 cm ring mold or baking mold (4 cm less than the diameter of the cake), which you have lined with plastic wrap. Place in the freezer to set.
2. Step Preheat the oven to 180 °C. Beat the eggs, sugar and vanilla paste on high speed for 10 minutes. Sift the flour over the egg mixture and gently stir it in with a spatula. Spread the batter evenly in an 18 cm baking pan (bottom) lined with parchment paper and bake for 15 minutes. While the sponge is baking, prepare the sugar solution. Remove the baked sponge from the pan and let it cool on a baking rack.
3. Step While the sponge cake is in the oven, prepare the vanilla filling. Bring 100 ml of milk to a boil and add the remaining milk to egg, sugar, vanilla and cornstarch, stirring until a smooth mixture is formed. While stirring, add the egg mixture to the milk and cook for another 5 minutes until the filling thickens - it is important to keep whisking the mixture while it is cooking. Remove the filling from the heat, add the butter and stir until it melts. Soak the gelatin in cold water for 5 minutes, squeeze out the excess water and dissolve in the hot filling. Cover the filling with plastic wrap and let cool until lukewarm. Whip the whipping cream and place in the refrigerator. Stir the cooled filling until uniform, then add to the whipped cream in two stages and fold in with a spatula.
4. Step Cut the sponge cake into two equal layers. Cut the top layer into a circle of 14 cm (4 cm less than the diameter of the cake). Put the lower part of the sponge on a rack, moisten it and place the cake ring. Spread with just under half of the filling. Place the smaller sponge layer on top of the filling, moisten and place the frozen strawberry layer on top. Spread with the rest of the filling, making sure to fill the space around the sponge first. Smooth the surface and place the cake in the refrigerator to allow the filling to set.
5. Step Bring the strawberries to the boil with water and sugar. Soak the gelatine leaves in cold water for 5 minutes then sqeeze the excess water. Puree the strawberries, let cool slightly (the puree should not be too hot) and dissolve the gelatine in it. Pour the lukewarm puree over the cold filling and refrigerate the cake for at least 4 more hours. Remove the ring from the cooled cake and decorate as desired.

Order ingredients with a 10% discount:

Premium BAM baking products.

Discount on products used in the recipe - 10%:
-2,38 €
Total:
21,41 €
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