ReceptnaptárErdbeerkuchen mit Tortenguss (strawberry cake on yeast dough or sponge with a glaze)
Erdbeerkuchen mit Tortenguss is an iconic cake of the German summer: fresh strawberries on a soft sponge base with a glistening glaze. It is quickly made, spectacular and the best use of strawberry season. It is best with whipped cream.
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Method
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- Whisk the eggs and sugar until fluffy, then fold in the flour, cornflour, baking powder and salt.
- Bake in a 26 cm tin at 175°C for 20-25 minutes; let cool.
- Arrange the strawberry slices tightly on the cooled sponge.
- Cook the cake glaze with the water and sugar according to the packet instructions.
- Pour the lukewarm glaze over the strawberry cake and let set for 30 minutes.
- Whip the cream with the icing sugar and vanilla.
- Serve the cake with whipped cream.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use ripe, fragrant strawberries, as their flavour is the essence of the cake.
- Pour the glaze on lukewarm so the strawberries do not sink into it.
- Eat fresh, within 1-2 days, as strawberries release juice.
Frequently asked questions
What is Tortenguss?
A German cake glaze powder, cooked with water and used as a glistening coating on fruit cakes.
What can replace it?
Gelatine or agar-agar, cooked with fruit juice.
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