Strawberry Layer Cake

  • Preparation: 70min
  • Cooking Time: 40-50min
  • Serves: 8-10

INGREDIENTS

Dry Ingredients

– 150g Cake Flour

– ¼ teaspoon Salt

– 15g (1 ½ teaspoon) Baking Powder

 

Wet Ingredients

– 85ml Frantoio Extra Virgin Olive Oil

– 200g Caster Sugar (reserve 3 tablespoons )

– 5 large Eggs (2 whole , 3 separated)

– 2 tablespoons of Water

– 2 teaspoon of Vanilla Extract

– Pinch of Cream of Tartar

 

Strawberry filling

– 500g Strawberries (hulled)

– 4-6 tablespoons Sugar

– 2 tablespoons Kirsch

– Pinch of Salt

 

Whipped Cream Mixture:

– 200g Cream Cheese, room temperature

– 2 cups (480 ml) Double Cream

– 100g Sugar

– 1 teaspoon Vanilla Extract

– Pinch of Salt

METHOD

Step 1. Preheat oven to 150 degree C. Grease and Flour a 23 cm round Springform pan.

Step 2. Place the dry ingredients in a mixing bowl. Use a whisk to blend the Flour, Baking Powder, and Salt together. Set aside.

Step 3. In a stand mixer, beat the Sugar and 2 Eggs and 3 Yolks until light and fluffy. Slowly add in the EVOO until it is mixed in well. Add in Water and Vanilla Extract. Fold the Flour into the batter. Set aside.

Step 4. Clean the stand mixer. Using a whisk attachment, whip the Egg White and Cream of Tartar until foamy. Increase speed to medium high, add in 3 tablespoons of Sugar slowly and whip until glossy soft peak. Using a spatula, fold the Egg White mixture into the Flour batter mixture, a third at a time.

Step 5. Pour batter into prepared round pan. Level the batter. Tap the pan gently to expel any trapped air. Bake for 40-50 minutes or when tested with a skewer, it comes out clean. Cool the cake for 5 minutes and unmould onto a wire rack. Decorate when the cake is completely cooked.

 

Strawberry Filling:

Step 1. Set aside about 24 large Strawberries for decoration.

Step 2. Quarter the remaining berries, mix it with Sugar in bowl, and let sit for 1 hour, stirring occasionally.

Step 3. Drain berries in fine-mesh strainer, set over bowl and reserve juice. Pulse Berries in food processor until coarsely chopped.

Step 4. Simmer Kirsch and reserved juice in small saucepan over medium-high heat until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes.

Step 5. Add reduced syrup and salt to macerated berries and toss to combine. Set aside.

 

For the Whipped Cream:

Step 1. Fit stand mixer with whisk attachment and whip Cream Cheese, Sugar, Vanilla Extract, and Salt on medium-high speed until light and fluffy, scraping down bowl as needed.

Step 2. Reduce speed to low and add cream in slow, steady stream; when almost fully combined, increase speed to medium-high and whip until stiff peaks form, scraping down bowl as needed (you should have about 4½ cups).

 

Assembly:

Step 1. Using a long serrated knife, cut 2 horizontal lines around sides of cake. Using the scored lines as a guide, cut cake into 3 even layers.

Step 2. Place bottom cake layer on cake stand. Arrange 20 Strawberry halves with cut sides down and stem ends facing out, in ring around perimeter of cake layer.

Step 3. Spread half of pureed berry mixture in center. Gently spread one-third of Whipped Cream evenly over the berry layer leaving ½-inch border around edge.

Step 4. Top with middle cake layer, pressing lightly to adhere (Whipped Cream layer should become flush with cake edge). Repeat step 2 & 3 for second layer.

Step 5. Top with remaining cake layer, pressing lightly to adhere.

Step 6. Spread remaining Whipped Cream evenly over top and decorate with remaining Strawberry halves. Serve.