administratorOur family’s favorite dessert — made with the very first strawberries from our own garden. The cake is light, creamy, and those strawberries… irresistible. It can also be served as a birthday cake.
Ingredients (for a 20 cm springform pan):
Sponge Cake:
2 eggs
2 tbsp all-purpose flour
2 tbsp potato starch
3 tbsp sugar
1/3 tsp baking powder
Strawberry Cheesecake Filling:
2 tbsp strawberry jam
500 g strawberries
6 tsp gelatin (or 6 gelatin sheets)
70 ml milk
30 g sugar
Seeds scraped from 1 vanilla bean (or vanilla sugar — then reduce the amount of regular sugar)
250 g homogenized cheese*
250 ml heavy cream
1 packet strawberry jelly (to prepare as a topping)
*If you live abroad and can’t buy homogenized cheese, you can replace it with quark or séré.
Preparation
Sponge Cake:
Beat the egg whites until stiff, then gradually add the sugar. Add the egg yolks and mix gently. Fold in the flours combined with baking powder. Transfer to a springform pan lined with baking paper.
Bake at 180°C for 12–15 minutes. Remove and let cool. Spread the surface with strawberry jam.
Strawberry Cheesecake Filling:
Wash the strawberries and remove the stems. Dice half of the strawberries. Slice the other half into 2–3 mm slices — these will decorate the top of the cake.
Dissolve the gelatin in a small amount of warm water (soak gelatin sheets in cold water). Heat the milk in a small saucepan with the sugar and vanilla seeds. Stir until the sugar dissolves. Remove from heat and add the gelatin (squeeze excess water from sheets if using). Stir until fully dissolved.
Add the cold homogenized cheese, mix, and place in the refrigerator to cool slightly.
Whip the heavy cream and fold it into the cheese mixture. Then add the diced strawberries. Spread the mixture over the sponge cake in the springform pan. Refrigerate until set.
Prepare the strawberry jelly according to the package instructions. Arrange the strawberry slices on top of the cheesecake and pour the slightly thickened jelly over them..
