For 8–10 people / Preparation 45 minutes / Baking 25 minutes
| 1½ teaspoons baking powder 175 g butter, softened 175 g caster sugar 3 eggs 800 ml whipping cream 4 tablespoons strawberry jam 800 g strawberries, washed, stemmed and halved (I keep a few whole for decoration) |
1. Grease two 18 cm round cake tins with butter and line with baking paper. Preheat the oven to 180 °C. Sift the flour and baking powder into a large bowl, add the butter, sugar and eggs and mix everything thoroughly with an electric mixer. Divide the resulting batter evenly into the cake tins and spread it out. Bake for 25 minutes, or until a skewer inserted into the centre of the cake comes out clean. 2. Let the baked bodies cool slightly in the pan, then carefully remove them and wait until they cool completely. Using a serrated knife or thread, cut both bodies horizontally in half, just like dumplings. In a bowl, whip the cream until stiff.
3. Place one cake layer on a serving plate and spread with a spoonful of jam, some whipped cream and decorate with some strawberries. Cover with another layer and press gently. and decorate in the same way as the first layer. I do the same with the third layer. I spread the last layer with the remaining jam, whipped cream and decorate with the remaining strawberry halves and a few whole strawberries. |
