Strawberry Sponge Cake Dessert – Erdbeertorte
This Strawberry Sponge Cake Dessert is called Erdbeertorte in Germany. A simple Sponge Cake with a layer of fresh strawberries and a homemade glaze on top. You can easily double all the ingredients of this recipe except the sugar to make a layered cake filled with whipped cream or buttercream. Use 150 g (5.29 oz) of sugar instead of 200 g (7.0 oz).
Ingredients for Strawberry Sponge Cake Dessert:
- 2 eggs, XL
- 2-3 tablespoons of hot water
- 100 g (3.5 oz) of sugar OR 150 g (5.29 oz) if ingredients are doubled
- 1 pouch of vanilla sugar OR 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- 100 g (3.5 oz) of all purpose flour
- 50 g (1.76 oz) of Gustin OR potato starch OR corn starch
Ingredients for topping and glaze:
- 3-4 tablespoons of strawberry jam
- 1200 g – 1500 g (2.64 lb. – 3.3 lb.) of fresh strawberries
- 2-3 tablespoons of Gustin OR potato starch OR corn starch
- 300 ml (10 oz) of red fruit juice (I use natural tart cherry juice — not from concentrate)
- 1 tablespoon of lemon juice
- 2-3 tablespoons of sugar
Preparation of Sponge Cake:
Separate the egg yolks from the egg white using an egg divider. In a large bowl beat the egg yolks with the hot water until frothy using a handheld electric mixer. Add the sugar and your choice of vanilla flavor to the bowl and beat until smooth. In a separate bowl beat the egg whites until they are stiff and pour them into the bowl on top of the creamy egg yolks. Mix the flour, baking powder, and starch together and sift into the bowl. With a large whisk gently fold the flour and egg whites into the egg yolk mix, working from the outside towards the center of the bowl. Do not beat or stir. Pour your batter in a buttered tart/flan baking pan (11 inches in diameter).
Preheat the oven to 180°C-190°C (356°F-375°F) and bake the cake on the middle rack for about 20 – 25 minutes. Turn the heat off and place the sponge cake upside down on a cooling rack.
Preparation of the glaze for the Strawberry Sponge Cake Dessert:
Stir the jam with a fork until smooth and spread it on the cake. Wash the strawberries, remove the core and place them on top of the sponge cake.
Take 4 tablespoons of the red fruit juice and mix it with the starch. Add the lemon juice and the sugar to the remaining fruit juice and stir with a whisk. Mix in the dissolved starch. Pour the liquid into a pan and bring it to a boil while constantly stirring with a whisk. The glaze will look slightly pink in the beginning. When it starts to thicken the color becomes deep red, the glaze is done. Remove it from the heat and spread the glaze on top of the strawberries while it is still hot.
You can serve the Strawberry Sponge Cake with whipped cream. So delicious!
Note: You also can cover the Sponge Cake with canned fruit or with canned fruit mixed with a different kind of fresh fruit. I top the mixed fruits with a clear glaze. For the clear glaze, you can use the juice from the canned fruit or 300 ml — 10.14 oz of water mixed with two tablespoons of sugar before thickening the glaze with the starch.