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Christmas Cake

Foodie

Foodie

dessert

60

minus

Recipe for

8

person

persons

60

minutes

For the sponge cake

8 eggs

240 g granulated sugar

240 g pastry flour

40 g butter

For the strawberry jam

200 g strawberries

200 g granulated sugar

Juice of half a lemon

FINISHING:

1 l whipped cream

50 g granulated sugar

500 g strawberries

Slices of white chocolate (possibly Bros chocolate)

EXTRA:

Springform pan of 25 cm diameter

Sugar thermometer

Food processor

Piping bag

Knife

Roadmap

For the sponge cake:

Preheat the oven to 165 °C.
Beat the eggs and stir in the sugar.
While whisking, heat the mixture over low heat to 40-50°C, so that the sugar melts well with the eggs.
Beat the mixture until white and creamy in the food processor. (The mixture is sufficiently beaten when you can make a drawing in it.)
Pour over into another large bowl.
Melt the butter over low heat.
Gently mix the flour into the egg mixture while whisking.
Stir in the melted butter.
Pour the batter into a buttered springform pan and bake in the oven for 35 minutes.

Make the jam:

Warm the strawberries with the sugar and some lemon juice.
Stir frequently and let it boil until the jam is syrupy. This takes about half an hour.
Then pour it into a jar and let it set for half a day.

Finishing:

Remove the sponge cake from the springform pan and let it cool on a wire rack.
Meanwhile, whip the whipped cream with 50 g sugar. The whipped cream should remain spreadable.
Cut the cookie lengthwise into three parts with a serrated knife or a saw blade. Brush the bottom part of the sponge with a layer of strawberry jam.
Put the middle part back on top.
Spread this part with a layer of whipped cream and pieces of fresh strawberry.
Put the top part back on.
Brush the cake all over with whipped cream and smooth out nicely.
Finish the cake on the side with slices of white chocolate.
Whip the rest of the cream a little more and use it to pipe tufts on the top of the cake and gently press small pieces of Bros chocolate on top
Finish with strawberries and edible Christmas decorations.

‍

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

8

persons

person

For the sponge cake

8 eggs

240 g granulated sugar

240 g pastry flour

40 g butter

For the strawberry jam

200 g strawberries

200 g granulated sugar

Juice of half a lemon

FINISHING:

1 l whipped cream

50 g granulated sugar

500 g strawberries

Slices of white chocolate (possibly Bros chocolate)

EXTRA:

Springform pan of 25 cm diameter

Sugar thermometer

Food processor

Piping bag

Knife

Fan of this recipe?

View more

Preparation

60

minus

For the sponge cake:

Preheat the oven to 165 °C.
Beat the eggs and stir in the sugar.
While whisking, heat the mixture over low heat to 40-50°C, so that the sugar melts well with the eggs.
Beat the mixture until white and creamy in the food processor. (The mixture is sufficiently beaten when you can make a drawing in it.)
Pour over into another large bowl.
Melt the butter over low heat.
Gently mix the flour into the egg mixture while whisking.
Stir in the melted butter.
Pour the batter into a buttered springform pan and bake in the oven for 35 minutes.

Make the jam:

Warm the strawberries with the sugar and some lemon juice.
Stir frequently and let it boil until the jam is syrupy. This takes about half an hour.
Then pour it into a jar and let it set for half a day.

Finishing:

Remove the sponge cake from the springform pan and let it cool on a wire rack.
Meanwhile, whip the whipped cream with 50 g sugar. The whipped cream should remain spreadable.
Cut the cookie lengthwise into three parts with a serrated knife or a saw blade. Brush the bottom part of the sponge with a layer of strawberry jam.
Put the middle part back on top.
Spread this part with a layer of whipped cream and pieces of fresh strawberry.
Put the top part back on.
Brush the cake all over with whipped cream and smooth out nicely.
Finish the cake on the side with slices of white chocolate.
Whip the rest of the cream a little more and use it to pipe tufts on the top of the cake and gently press small pieces of Bros chocolate on top
Finish with strawberries and edible Christmas decorations.

‍

Discover this recipe at our proud partner! Read more

Saving this recipe for later?

Download

Watch the video

For the sponge cake:

Preheat the oven to 165 °C.
Beat the eggs and stir in the sugar.
While whisking, heat the mixture over low heat to 40-50°C, so that the sugar melts well with the eggs.
Beat the mixture until white and creamy in the food processor. (The mixture is sufficiently beaten when you can make a drawing in it.)
Pour over into another large bowl.
Melt the butter over low heat.
Gently mix the flour into the egg mixture while whisking.
Stir in the melted butter.
Pour the batter into a buttered springform pan and bake in the oven for 35 minutes.

Make the jam:

Warm the strawberries with the sugar and some lemon juice.
Stir frequently and let it boil until the jam is syrupy. This takes about half an hour.
Then pour it into a jar and let it set for half a day.

Finishing:

Remove the sponge cake from the springform pan and let it cool on a wire rack.
Meanwhile, whip the whipped cream with 50 g sugar. The whipped cream should remain spreadable.
Cut the cookie lengthwise into three parts with a serrated knife or a saw blade. Brush the bottom part of the sponge with a layer of strawberry jam.
Put the middle part back on top.
Spread this part with a layer of whipped cream and pieces of fresh strawberry.
Put the top part back on.
Brush the cake all over with whipped cream and smooth out nicely.
Finish the cake on the side with slices of white chocolate.
Whip the rest of the cream a little more and use it to pipe tufts on the top of the cake and gently press small pieces of Bros chocolate on top
Finish with strawberries and edible Christmas decorations.

‍

Recipe for

8

person

persons

60

minutes

For the sponge cake

8 eggs

240 g granulated sugar

240 g pastry flour

40 g butter

For the strawberry jam

200 g strawberries

200 g granulated sugar

Juice of half a lemon

FINISHING:

1 l whipped cream

50 g granulated sugar

500 g strawberries

Slices of white chocolate (possibly Bros chocolate)

EXTRA:

Springform pan of 25 cm diameter

Sugar thermometer

Food processor

Piping bag

Knife

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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