German Strawberry Cake (Erdbeer Torte) |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe is from the cookbook Cooking into Europe (choice common market dishes), Dishes of West Germany section. (C1973) This cake is a sponge cake. Ingredients:
5 ounces plain flour |
2 ounces cornflour |
1 pinch baking powder |
1 lemon, rind of, finely grated |
5 large eggs |
7 ounces caster sugar |
8 -10 tablespoons strawberry jam |
4 tablespoons water |
2 ounces blanched and chopped almonds, toasted |
1 lb fresh strawberries |
Directions:
1. Oil two 9 1/2 - 10 inch sponge tins, line the base with greaseproof paper and dust with flour.
2. Sift together the flour, cornflour, and baking powder two or three times.
3. Break the eggs into a large bowl and whisk for 1 - 2 minutes either using electric beaters or a rotary whisk.
4. Place the bowl over a saucepan of simmering water.
5. Add the sugar and whisk over the heat until the mixture is creamy.
6. Remove from heat and whisk until mixture is cool and the beaters leave a trail when lifted above the mixture.
7. Gently fold in the flour a little at a time finally adding the grated lemon rind.
8. Divide the mixture between the two tins and bake in a fairly hot oven (GM 5, 375°F, 190°C) for about 25 minutes.
9. Remove the tins and cool on a wire rack.
10. Spoon the jam and water into a small saucepan, bring to the boil and bubble to a thick glaze.
11. Brush one surface of the sponge with the glaze and sandwich the layers together.
12. Brush the sides with more jam and press the nuts into the sides with a small palette knife.
13. Lift the cake onto a flat serving plate.
14. Arrange the strawberries on top halving them if large, brush with remaining glaze and serve.
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