Layer Cakes

Layered Strawberry Cake

Name: Layered Strawberry Cake
Total time: 75 min
Ingredients: For the almond sponge:; White chocolate – 120 g; Butter – 60 g; Sugar – 85 g; Eggs – 3; Plain flour – 35 g; Ground almonds – 90 g; Gellwe Baking Powder – 1 tsp; Salt – ⅓ tsp; For the mascarpone cream:; Mascarpone – 250 g; Whipping cream (30% fat) – 200 ml; Icing sugar – 30 g; Gellwe Vanilla Sugar – 16 g; Gellwe Food Gelatine – 3 g; Cold water – 20 ml; For the strawberry mousse and jelly layers:; Gellwe Strawberry Flavour Jelly – ½ sachet; Gellwe Lemon Flavour Jelly – ½ sachet; Boiling water – 150 ml; Cold water – 150 ml; Strawberries – 300 g

75 min.

Difficult

Download PDF

Ingredients:

For the almond sponge:

White chocolate – 120 g
Butter – 60 g
Sugar – 85 g
Eggs – 3
Plain flour – 35 g
Ground almonds – 90 g
Gellwe Baking Powder – 1 tsp
Salt – ⅓ tsp

For the mascarpone cream:

Mascarpone – 250 g
Whipping cream (30% fat) – 200 ml
Icing sugar – 30 g
Gellwe Vanilla Sugar – 16 g
Gellwe Food Gelatine – 3 g
Cold water – 20 ml

For the strawberry mousse and jelly layers:

Gellwe Strawberry Flavour Jelly – ½ sachet
Gellwe Lemon Flavour Jelly – ½ sachet
Boiling water – 150 ml
Cold water – 150 ml
Strawberries – 300 g

An elegant layered strawberry cake combining a delicate almond and white chocolate sponge with a smooth mascarpone cream and a refreshing strawberry mousse. Finished with a fruity jelly layer and fresh strawberries, this beautiful dessert offers the perfect balance of creamy sweetness and fruity freshness. An impressive centrepiece for birthdays, summer celebrations and special occasions.

Preparation instructions:

1.

Melt the white chocolate together with the butter and set aside to cool slightly. Separate the egg whites from the yolks. Beat the egg yolks with the sugar until light and creamy, then add the melted chocolate and butter mixture.
2.

Sift the plain flour and Gellwe Baking Powder into the mixture. Add the ground almonds and stir until combined. In a separate bowl, whisk the egg whites with the salt until stiff peaks form, then gently fold them into the batter.
3.

Transfer the batter to a cake tin and bake in a preheated oven at 170°C for approximately 30 minutes. Remove from the oven and leave to cool completely.
4.

To prepare the mascarpone cream, sprinkle the Gellwe Food Gelatine over 20 ml of cold water and leave to bloom for approximately 5 minutes. Beat the mascarpone with the whipping cream, icing sugar and Gellwe Vanilla Sugar until smooth and creamy.
5.

Gently heat the bloomed gelatine until completely dissolved, taking care not to boil it. Stir in a small amount of the mascarpone cream, then gradually combine with the remaining cream. Spread the prepared filling evenly over the cooled almond sponge.
6.

Blend the strawberries until smooth. Dissolve the Gellwe Strawberry Flavour Jelly and Gellwe Lemon Flavour Jelly in boiling water, then add the cold water and strawberry purée. Mix thoroughly.
7.

Carefully pour the strawberry mixture over the mascarpone cream and refrigerate for approximately 2 hours, until the layer has set.
8.

Once the strawberry mousse has set, arrange fresh strawberries over the surface and cover with cooled, prepared jelly.
9.

Refrigerate the cake for at least 4 hours, until all the layers are completely set. Serve chilled.