Makes one 30x13cm Cake.
- Prep time: 2h 50min
- Cook time: 10min
- Total time: 3h
- Difficulty: Intermediate
Although this recipe may seem quite complicated, it is actually very simple to make. Each component by itself is quick and easy. The only thing that takes some time is chilling the strawberry mousse. Also, make sure you refrigerate the cake 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°C. Line a 30x40cm baking sheet with parchment paper.
In a large bowl, beat together egg yolks with half of the sugar until pale and fluffy. Add heavy cream and yogurt and continue beating until incorporated. Beat in melted butter. Gradually add flour, mixing until just combined.
In the bowl of a stand mixer, beat egg whites and salt on high speed until soft peaks form. Slowly add the remaining sugar and continue beating until stiff peaks form. Gently fold egg whites into the egg yolk mixture in three additions.
Pour batter to onto prepared baking sheet, smooth the surface with a spatula and bake for 10 minutes or until the surface is dry and spongy to touch. Cool the cake completely on the baking sheet and remove 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
In a small bowl combine gelatin and water and set aside to soften. In a medium saucepan combine strawberry puree, sugar and lemon juice. Cook on low heat until hot but not boiling, stirring constantly. Add gelatin and stir until it is completely melted, making sure it doesn’t start boiling.
Transfer to a medium-sized bowl and cool to room temperature. Refrigerate for two hours. Fold the whipped cream into the strawberry base and refrigerate 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 bowl of a stand mixer, beat cream cheese with powdered sugar, vanilla sugar, lemon zest and lemon juice until combined. Pour in heavy cream and beat on high speed until the cream is whipped to soft peaks and the mixture is smooth and spreadable. Refrigerate until needed.
Trim edges of the cake and cut it horizontally into 3 equal pieces (approximately 30 x 13cm each). Place first cake layer on a serving platter and spread with strawberry mousse. Cover with second layer and spread with approximately 2/3 of lemon cream filling. Finish with third layer and spread remaining lemon cream filling on top (but not the sides).
Refrigerate at least 3 hours before serving. Decorate each slice with a fresh strawberry.
Also known as Pjenasta Torta Od Jagoda I Limuna.
This cake reminds me of strawberries from grandma’s garden. I used to spend my summers at her place, helping out in the fields and around the garden. What I loved most was picking strawberries. I would sprinkle them with some sugar and a squeeze of lemon juice, mash them up with a fork and devour right away. The smell of squashed strawberries was sweet and strong, almost intoxicating, and their taste was just so fresh and pure. This cake tastes just like that, only creamier.
It’s sweet and tangy, light, fluffy, refreshing and so simple to make.