Fruity meets tart: recipe for juicy strawberry sponge cake with basil cream
This sponge cake is one of the bakery’s absolute favorites – it is uncomplicated, always successful and can be varied wonderfully.
Strawberry sponge cake with basil cream
As the days get longer and strawberry season reaches its peak, we look for recipes that make the most of the red fruit. This strawberry sponge cake is the perfect answer: a classic, juicy dough meets a surprisingly fresh basil cream. The combination of sweet berries and the delicate, ethereal note of basil creates a real taste experience that will be a topic of conversation at every coffee table.
225 minutes
60 minutes
45 minutes
120 minutes
Dessert, cake
bake
vegetarian
Everyday life, summer
European
Springform pan (24 cm Ø)
€ € € €
Ingredients for 1 springform pan (24 cm Ø)
for 14 servings
-
500g strawberries
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400 g wheat flour (Type 550)
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250 g butter, room temperature
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200g sugar
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1 pinch of ground bourbon vanilla
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pinch of salt
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5 eggs (M)
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2 tsp baking powder
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100 ml milk (1.5% fat)
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4 stalks of basil
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250 g cream
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1 pack of cream setting agent
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400 g cream cheese, natural
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60g powdered sugar
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grated zest and 1-2 tablespoons juice from 2 organic limes
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3 tbsp sugar
A notice: Butter and flour for the mold
preparation
- Preheat the oven to 180 degrees. Grease the springform pan with butter and sprinkle with flour. Wash the strawberries, pat dry and set aside a few for garnish. If you like, leave it whole, clean it, cut it in half. Cut the rest into small pieces and mix with 1 tablespoon of flour.
- Mix the butter with the sugar, vanilla and a pinch of salt until creamy. Gradually add the eggs and stir in. Sift the remaining flour with the baking powder over it and mix everything with the milk to form a smooth dough. Carefully fold in the chopped strawberries. Pour into the tin, smooth it out and bake in the preheated oven for approx. 45 minutes (stick test). Remove and let cool for 10 minutes. Remove from the mold and let cool completely on a wire rack.
- Wash the basil, pat dry and pick off a few leaves for garnish. Cut the rest into fine strips. Whip the cream until stiff and stir in the basil. Mix the cream cheese with the powdered sugar and lime juice and fold in the basil cream. Spread it cloudily on the cake and top with the strawberries. Mix the lime zest with the sugar and sprinkle on the cake. Garnish with the remaining strawberries and basil.
Energy and nutritional information for the recipe
| per serving | |
|---|---|
| energy | 2.184 kJ 522 kcal |
| Fat | 32.0g |
| Carbohydrates | 48.0g |
| protein | 10.0g |
