Ingredients
Cake base:
- 4 eggs
- 270 g sugar
- 100 ml boiling hot water
- 180 g flour
- 2 tsp baking powder
- 1 tsp vanilla sugar
Filling:
- 400 ml cream
- 200 g cottage cheese
- 90 g icing sugar
- 400 g crushed pineapple
- 500 g strawberries
Topping
- 150 ml cream
- 10 fresh strawberries
Summer cake
The perfect midsummer cake! A tasty and tropical summer cake with strawberries and pineapple
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Set oven to 175°C (347 °F) and cover a baking pan (20-23 cm) with baking sheet paper.
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Assemble the assistent with beater bowl and balloon whisks.
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Whisk eggs and sugar fluffy, add hot water.
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Assemble the assistent with beater bowl and cookie whisks.
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Mix flour, baking powder and vanilla and add to the egg batter.
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Bake in the middle of for about 30 minutes.
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Allow to cool completely in the baking pan.
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Divide the cake into three layers.
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Allow the pineapple to drain properly.
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Roughly chop the strawberries.
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Roughly chop the strawberries.
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Assemble the assistent with beater bowl and cookie whisks.
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Mix pineapple, strawberries and 60 g icing sugar.
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Mix pineapple, strawberries and 60 g icing sugar.
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Whisk the cream firmly.
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Whisk the cottage cheese and the rest of the icing sugar.
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Whisk the cream and cottage cheese batter and then add the strawberries and pineapple.
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Place one base on a plate and add half of the filling on the base, add the other base on top and repeat. Cover the cake with the last base.
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Whisk the cream for decoration and spread on top of the cake. Decorate with strawberries.
