Per Schriver’s Strawberry Layer Cake
- Buy at the baker two round sponge cake layers of c. 1 cm each (or bake them yourself if you must).
- Boil 100 g of sugar with a little water and one opened vanilla pod
Soak 8 gelatin leaves (c. 40 g) in water and mixed in the hot syrup.
- Blend 300 g of strawberries (or raspberries that I think tastes even better), fresh or thawed from the freezer.
- Mix the blended fruit with the syrup and gelatin.
- Whip 1/2 a liter of full cream.
- Mix 2/3 of the whipped cream in the fruit-gelatin mix once it starts to go stiff. Keep the remaining 1/3 for decoration.
- Add the 2/3 of cake filling between the sponges and the 1/3 on top.
- Decorate with the whipped cream on top and sides.
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