Makes one 30x13cm Cake.
- Prep time: 2h 50min
- Cook time: 10min
- Total time: 3h
- Difficulty: Intermediate
Although this recipe appears to be complicated, it is actually quite simple to prepare. Each component is quick and simple on its own. The only time-consuming step is chilling the strawberry mousse. Also, make sure to chill the cake for at least three hours before serving.
For the Cake.
- 5 Eggs, Separated
- 100 g Sugar, Divided
- 60 ml Plain Yogurt
- 60 ml Heavy Cream
- 85 g Butter, Melted
- 60 g Cake Flour
- Pinch of Salt
Preheat the oven to 175 degrees Celsius. Line a baking sheet 30x40cm with parchment paper.
In a large mixing bowl, whisk together the egg yolks and half of the sugar until pale and fluffy. Continue to beat in the heavy cream and yogurt until combined. Melted butter should be incorporated. Mix in the flour gradually until just combined.
In the bowl of a stand mixer, whip the egg whites and salt until soft peaks form. Add the remaining sugar gradually and continue to beat until stiff peaks form. In three additions, gently fold the egg whites into the egg yolk mixture.
Pour the batter onto the prepared baking sheet, smooth with a spatula, and bake for 10 minutes, or until the surface is dry and spongy to the touch. Allow the cake to cool completely on the baking sheet before removing the parchment paper.
For the Strawberry Mousse.
- 1 1/2 teaspoons Powdered Gelatin
- 2 tablespoons Water
- 200 g Fresh Strawberries, Pureed
- 3 Tablespoons Sugar
- 1 tablespoon Lemon Juice
- 180 ml Heavy Cream
Set aside gelatin and water in a small bowl to soften. Combine strawberry puree, sugar, and lemon juice in a medium saucepan. Cook, stirring constantly, over low heat until hot but not boiling. Stir in the gelatin until it is completely melted, taking care not to let it boil.
Cool to room temperature in a medium-sized mixing bowl. Refrigerate for at least two hours. Refrigerate the whipped cream and strawberry base until spreadable. (it should be firm enough to hold its shape).
For the Lemon Cream Filling.
- 300 g Cream Cheese, Softened
- 3 tablespoons Powdered Sugar
- 2 tablespoons Vanilla Sugar
- Zest of 1 Lemon
- 4 tablespoons Lemon Juice
- 250ml Heavy Cream
In a stand mixer bowl, combine cream cheese, powdered sugar, vanilla sugar, lemon zest, and lemon juice. Pour in the heavy cream and whip on high until the cream forms soft peaks and the mixture is smooth and spreadable. Refrigerate until ready to use.
Trim the cake’s edges and cut it into three equal pieces horizontally. (approximately 30 x 13cm each). Spread the first cake layer with strawberry mousse on a serving platter. Cover with the second layer and spread with about 2/3 of the lemon cream filling. Finish with the third layer and top with the remaining lemon cream filling. (but not the sides).
Allow at least 3 hours before serving to chill. Place a fresh strawberry on top of each slice.
Also known as Pjenasta Torta Od Jagoda I Limuna.
This cake tastes like strawberries from my grandmother’s garden. Summers were spent at her house, helping out in the fields and around the garden. My favorite part was picking strawberries. I’d sprinkle them with sugar and lemon juice, mash them up with a fork, and eat them right away. The smell of squashed strawberries was sweet and strong, almost intoxicating, and the taste was simply delicious. This cake tastes exactly like that, but creamier.
It’s sweet and tangy, light and fluffy, refreshing, and incredibly easy to make.