Strawberry Cream Cake
Ingredients:
For the dough:
4 eggs
Pinch of salt
Sugar 170 g (3/4 cup + 1 tablespoon)
Flour 170 g (1 cup)
Baking powder 1 teaspoon
Vegetable oil 30 g (2 tablespoons)
40 ml (3 tablespoons of boiling water)
Baking mold 18 x 28 cm
For the jam:
500 g of strawberries
60 g of sugar (4 tablespoons)
50 ml of water (1/5 cup)
30 g of cornstarch (3 tablespoons)
100 ml ( 2/5 cup) Water
For the cream:
300 g (1.3 cup) Cream cheese
200 g (1 cup) Cream (33 t)
50 g (1/4 cup) Sugar
Strawberry Cream Cake
Prepare:
Oven at 180 °C Preheat to (356 °F). Grease a baking pan (18 x 28 cm) and line it with baking paper.
In a mixing bowl, beat the eggs with a pinch of salt until fluffy.
Add the sugar and continue mixing until the mixture is light and light.
Sift the flour and baking powder. Gently fold into egg mixture until well combined. Add
vegetable oil and stir until incorporated.
Pour hot water into the dough and stir until smooth.
Pour the batter onto the prepared baking sheet and spread it out evenly.
Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
Once baked, remove the cake from the oven and let it cool completely.
Meanwhile, make jam by combining strawberries, sugar, and water in a saucepan. Cook over medium heat until the strawberries are soft.
In a small bowl, mix cornstarch with water to form a paste. Gradually add this mixture to the strawberries, stirring constantly until it thickens. Let the jam cool.
For cream, mix cream cheese, cream, and sugar until a smooth, creamy mixture forms.
Spread the cream cheese mixture evenly over the cooled cake.
Spread the chilled strawberry jam on top of the cream cheese.
Let the cake rest in the refrigerator for at least 2 hours before serving.
Prep time: 20 minutes | Cook time: 30 minutes | Total time: 3 hours | Servings: 10-12