Strawberry Layer Cake with Cream Cheese Frosting

Ingredients

• SPONGE CAKE
• 4 eggs
• 100 g sugar
• 10 g vanilla sugar
• 100 g plain flour
• 20 g cornflour
• 5 g baking powder
• 50 ml milk, for soaking
• STRAWBERRY FILLING
• 200 g strawberries
• 30 g sugar
• 10 g cornflour
• CREAM CHEESE FILLING
• 200 ml double cream
• 5 g vanilla sugar
• 70 g icing sugar
• 400 g soft cream cheese
• BUTTERCREAM COATING
• 100 g butter, softened
• 5 g vanilla sugar
• 70 g icing sugar
• 300 g soft cream cheese
• STRAWBERRY DECORATION
• 400–500 g fresh strawberries
• 10 g gelatine
• 70 g water
• 70 g sugar
• 1 tbsp honey

Method

1. Preheat the oven to 170°C (338°F).
2. Grease and line a 20 cm round cake tin.
3. Whisk the eggs with the 100 g sugar and 10 g vanilla sugar until very pale, thick and airy.
4. Sift together the flour, cornflour and baking powder.
5. Fold the dry ingredients gently into the egg mixture.
6. Transfer the batter to the prepared tin and level the surface.
7. Bake for approximately 25–30 minutes, until risen and a skewer inserted into the centre comes out clean.
8. Leave the sponge in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
9. For the strawberry filling, chop the 200 g strawberries.
10. Place them in a saucepan with the 30 g sugar.
11. Mix the 10 g cornflour with a small splash of cold water until smooth.
12. Stir the cornflour mixture into the strawberries.
13. Cook over medium heat, stirring regularly, until thickened.
14. Leave the strawberry filling to cool completely.
15. For the cream-cheese filling, whip the double cream with the vanilla sugar and icing sugar until firm.
16. Beat the 400 g cream cheese briefly until smooth.
17. Fold the whipped cream into the cream cheese.
18. For the outer frosting, beat the softened butter with the vanilla sugar and icing sugar until pale and fluffy.
19. Add the 300 g cream cheese gradually and mix only until smooth.
20. Slice the cooled sponge horizontally into two or three layers.
21. Brush each sponge layer lightly with the 50 ml milk.
22. Spread the cooled strawberry filling over the first layer.
23. Add a layer of cream-cheese filling.
24. Continue layering with the remaining sponge and cream.
25. Cover the top and sides with the buttercream coating.
26. Refrigerate the cake for approximately 30 minutes.
27. Prepare the fresh strawberries for decoration.
28. Soak the gelatine in the 70 g water.
29. Warm gently with the 70 g sugar and honey until dissolved; do not boil.
30. Allow the glaze to cool until just beginning to thicken.
31. Arrange the strawberries over the cake.
32. Brush or spoon the gelatine glaze over the strawberries.
33. Refrigerate for at least 1 hour before serving.