Recipies

Ingredients (16 Servings)

Cake Layers:

  • 300g butter, softened
  • 450g granulated sugar
  • 7 egg whites, at room temperature
  • 350g cake flour
  • 4 teaspoons baking powder
  • 225 g water
  • 2 teaspoons vanilla sugar
  • 1/2 teaspoon almond extract 

Filling:

  • 570g sliced strawberries
  • 140g sugar, divided
  • 2 tablespoons evaporated skim milk
  • 230g cream cheese, skimmed
  • 3 tablespoons orange juice, divided
  • 250 g whipped cream
  • 2 tablespoons sliced almonds, toasted

Nutritional values (per serving)

Calories480 kcal
Fat25 g
Sodium134 mg
Carbohydrates57 g
Protein7 g
Phosphorus137 mg
Potassium178 mg
Liquid899 ml

Directions

Preheat oven to 350°. Beat softened butter granulated sugar at medium speed with a heavy-duty electric stand mixer until fluffy. Gradually add egg whites, one-third at a time, beating well after each addition. Sift together cake flour and baking powder; gradually add to butter mixture alternately with the water, beginning and ending with flour mixture. Stir in vanilla and almond extracts. Pour batter into greased and floured 10-inch ring cake form (Guglhupf, Angel Cake Form). Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes). Combine strawberries and 50g sugar in a small bowl; cover and let stand 1 hour. Combine 100g sugar, milk, and cream cheese in a medium bowl; beat at medium speed of a mixer until smooth. Cut cake horizontally into 3 layers using a serrated knife; place bottom layer, cut side up, on a serving plate. Brush with 1 tablespoon orange juice and spread half of cream cheese mixture over cake. Spoon one-third of strawberries over cream cheese mixture using a slotted spoon. Repeat layers, ending with cake and juice. Spread whipped cream over top and sides of cake. Cover; chill 30 minutes. Arrange remaining strawberries on top of cake before serving; sprinkle with almonds.