Fresh Strawberry Layer Cake

You will need:
2 lbs 3 oz of fresh strawberries **Save 9-12 berries for decoration at end**
1 ¼ cup or ¼ liter (whipped) heavy cream
20 crushed cookies

 

 

Orange cream/ Orange curd
Use the juice and peels from 3 large oranges
5.3 oz or 2/3 cup cane sugar
3.5 oz or ½ cup unsalted butter in small pieces
4 pasteurized eggs
0.7 oz or 1 ½ tbsp corn starch

 

Mix the sugar and the corn starch. Pour all the ingredients (except for the butter) into a sauce pan and heat while stirring. Remove it from the heat and add the butter little by little. Let the cream cool for at least 3 hours.

 

Cake bottoms
4 pasteurized eggs
4.4 oz or ½ cup cane sugar
1 oz or 1/8 cup butter (melted)
4.2 oz or ½ cup wheat flour
1.4 oz or 3 tablespoons corn starch
2 teaspoons baking powder

 

Whisk the eggs and sugar until the mixture has a light texture, then add the butter. Mix the flour, corn starch, and baking powder. After mixing, add it to the egg mixture. Grease a 9 inch (22 cm) spring-form pan and pour the dough into it. Bake it for approximately 30 minutes at 392°F (200°C). After baking, remove the cake from the spring-form pan. Place it with the bottom facing down and let it cool. When cool, cut the cake (lengthwise) into 3 equal layers with a serrated knife.

 

Serving
Spread about half of the orange cream on one of the cake bottoms. Arrange the sliced strawberries on top of the orange cream, along with 1/3 of the crumbled cookies and 5 tbsp. of whipped cream. Place the second cake bottom on top of the first and repeat. Repeat instructions for third cake bottom and decorate with remaining strawberries, cookies, and whipped cream.

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