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Authentic German Strawberry Cake (Erdbeerkuchen mit Sahne)

Close-up of a delicious slice of german strawberry cake with layers of sponge, cream, and bright red strawberry jelly topping.
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Make a classic German strawberry cake featuring a light sponge base, fresh strawberries, and a stabilized whipped cream topping, often finished with a simple gelatin glaze.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, separated
  • 3/4 cup granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1/4 cup unsalted butter, melted
  • 2 pounds fresh strawberries, hulled and sliced
  • 1/4 cup water
  • 1/4 cup granulated sugar (for glaze)
  • 1 package (about 3 ounces) unflavored gelatin powder
  • 2 cups heavy whipping cream, cold
  • 1/4 cup powdered sugar (for cream)
  • 1 teaspoon vanilla extract (for cream)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the egg yolks with 1/2 cup of the granulated sugar until pale and thick. Beat in the vanilla extract.
  4. In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff, glossy peaks form.
  5. Gently fold the dry ingredients into the yolk mixture in three additions, alternating with the milk. Fold in the melted butter until just combined.
  6. Carefully fold the beaten egg whites into the batter until no white streaks remain, being careful not to deflate the mixture.
  7. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool the sponge cake completely on a wire rack.
  8. Prepare the glaze: In a small saucepan, combine the 1/4 cup water and 1/4 cup sugar. Sprinkle the gelatin powder over the top and let it sit for 5 minutes to bloom.
  9. Heat the mixture over low heat, stirring constantly, until the gelatin is completely dissolved. Do not boil. Remove from heat and let it cool slightly, until it is room temperature but still liquid.
  10. Arrange the sliced strawberries evenly over the cooled cake layer.
  11. In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla until medium-stiff peaks form. Spread the whipped cream over the strawberries.
  12. Slowly spoon the cooled liquid gelatin mixture over the whipped cream layer, spreading it gently to cover the top evenly.
  13. Refrigerate the German strawberry cake for at least 4 hours, or until the gelatin is fully set. Release the springform ring before serving this classic German summer dessert.

Notes

  • For an authentic look, reserve a few perfect whole strawberries to decorate the center before applying the glaze.
  • If you cannot find fresh strawberries, frozen ones can be used, but you must thaw them completely and drain off all excess liquid before layering.
  • To ensure the whipped cream holds its shape, chill your mixing bowl and whisk attachment before whipping the cream.

Nutrition

Find it online: https://hearthbite.com/german-strawberry-cake-recipe/