Simple Strawberry Stracciatella Layer Cake
Ingredients
Sponge cake base
- 5 eggs
- 180 g sugar
- a pinch of salt
- 160 g all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
Filling
- 600 g strawberries
- 50 g sugar
- 1 packet vanilla sugar
- 6 sheets gelatin
- 500 g heavy cream
- 100 g dark chocolate shavings
- Chocolate sprinkles
Preparation
Preheat oven to 180°C (convection: 160°C). Line a 26 cm springform pan with parchment paper.
Beat eggs with sugar and salt for 5 minutes on high speed until foamy. Mix flour, cocoa powder, and baking powder; fold into the egg mixture. Pour batter into the prepared pan and smooth with a spatula. Bake for about 35 minutes. Remove the cake from the springform by running a knife around the edge, then invert onto parchment paper and let cool completely.
Wash and hull strawberries, reserving a handful for decoration. Puree the remaining strawberries with sugar and vanilla sugar, then strain through a sieve. Soak gelatin in cold water according to package instructions. Squeeze out excess water from the gelatin and dissolve it with 5-6 tablespoons of the strawberry puree in a small pot over low heat. Stir the dissolved gelatin mixture into the remaining strawberry puree.
Whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the strawberry mixture.
Stir in the dark chocolate shavings.
Pour the filling over the cooled sponge base and smooth the top.
Refrigerate for at least 4 hours, or until set.
Decorate with reserved strawberries and chocolate sprinkles.
