At our house the strawberry shortcake was actually a super quick seasonal fruit cake. For it you need a special tray, round like for tarts, but deeper in the middle, so that you bake the top, turn it and have room for the cream and fruit. Lots of fruit. 😛 But if you don’t have one, a round cake pan with a removable bottom will also work. 🙂
And guess what? Our strawberry shortcake is actually the classic Erdbeerschnitte, with a fluffy sponge cake, a vanilla pudding and strawberries covered in red gelatin. Yummy! 😀
Sponge cake: 4 eggs, 4 tablespoons of sugar, 4 tablespoons of oil, 4 tablespoons of flour, a pinch of salt, a packet of baking powder. Beat 4 egg whites with the salt and 2 spoons of sugar. Separately, mix 4 egg yolks with 2 spoons of sugar, 4 spoons of oil, baking powder with a little lemon juice, then alternately add the egg white foam and 4 spoons of flour. Bake on medium to high heat in a tray lined with baking paper or greased with butter and lined with flour for about 20 minutes. The sponge is done when a toothpick comes out clean.
Vanilla pudding: One packet of Dr. Oetker’s vanilla pudding mixed with 2-3 tablespoons of sugar and 450ml of milk or orange juice, for those like me who are fussy about milk. You follow the instructions on the packet and in a minute you have hot cream that you pour over the cooled sponge cake.
Topping: half a kilogram of strawberries, cleaned of stems and leaves, washed, dried and cut into slices; you arrange them artistically over the pudding, immediately after pouring it. Pour over Dr. Oetker’s red gelatin, made from a packet of gelatin, 2 tablespoons of sugar and 250 ml of water/fruit juice; again see the full instructions.
Rest in the fridge for an hour.
Portion and consume with coffee. Or no coffee. Or you eat directly from the plate. :)))))
PS: The sponge of this ultra-mega-delicious disaster looks so yellow because it’s made with homemade eggs. 🙂
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