Ingredients
Vanilla Sponge Cake
5 eggs (60-65g each), separated
1 tsp vanilla extract
100g sugar
160g cake flour
40g oil
40g milk
Cream Filling
550ml heavy cream
100g mascarpone cheese
90g sweetened condensed milk
1 tbsp Kirsch (optional)
Sugar Syrup
20g sugar
60g hot water
1 tbsp Kirsch (optional)
Decoration
Fresh strawberries (1/3 for decoration, rest for filling)
Instructions
- Prepare the Cake
Preheat the oven to 160°C (320°F) and line a baking pan with parchment paper.
Beat egg yolks with 1 tsp vanilla extract. In a separate bowl, whisk egg whites with a pinch of salt until foamy, then gradually add sugar. Fold in the yolk mixture.
Sift in cake flour in two batches, folding gently. Combine oil and milk, mix with a small portion of the batter, then fold back into the batter.
Pour into the pan, remove bubbles with a skewer, and bake at 160°C for 60-70 minutes, covering with foil for the first 20 minutes.
- Prepare the Cream Filling
Whip 550ml heavy cream with 100g mascarpone, 90g sweetened condensed milk, and 1 tbsp Kirsch (optional) until it reaches a medium consistency. Chill until needed.
- Assemble the Cake
Slice the cooled cake into three 1-cm thick layers.
To make the syrup, combine sugar, hot water, and optional Kirsch.
Spread cream, brush each layer of the cake with syrup, and then arrange the strawberries in the center and around the edges. For the second layer, repeat.
- Finish and Decorate
Smooth the sides and top with cream. Let the cake chill for at least 4 hours.
Arrange halved strawberries on top in a chessboard pattern, filling gaps with whipped cream.
Enjoy your festive Christmas Strawberry Cake!
