Strawberry layer cake with vanilla cream

About this recipe

This strawberry layer cake is a proper celebration torte rather than a flat fruit tart with packet glaze. It combines two layers of airy, homemade sponge with a cool vanilla cream cheese and whipped cream filling. The recipe uses a 26 cm springform and yields twelve slices. Whipping the eggs thoroughly helps the sponge rise, while gently folding in flour and a little baking powder preserves its structure. The cake must be completely cool before cutting and filling. Whipped cream and full-fat cream cheese form a filling that holds its shape better than plain cream, without added gelatine. Fresh strawberries are dried carefully before being layered inside the cake and placed on top. Refrigerate the finished torte for at least two hours to make clean slices easier. Because it contains fresh dairy, keep it at refrigerator temperature until serving.