Ingredients
Equipment
Method
Prepare the Sponge
- Preheat your oven to 350°F . Grease one 10 inch cake pan. I like to put parchment paper on the bottom.
- In a bowl, mix the flour, and baking powder, then sift the mixture through a sifter. Avoid stirring the flour mixture again to maintain its light and airy texture.
- Separate the eggs, and whip the egg whites until fully whipped. Make sure to not over whip.
- In a separate bowl add the egg yolks, water, and sugar and with a whisk attachment whisk until doubled in size and airy.
- Gently fold in the flour mixture, making sure not to overmix, but ensuring the flour is well incorporated.
- Last fold in the whipped egg whites. You want to be careful to not use to much force and keep as much air in the batter as possible.
- Pour your batter into a prepared cake pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Make the Mascarpone Filling
- In a large bowl, whip the heavy cream with the stabilizer until stiff peaks form. Set aside.
- In a separate bowl, add the mascarpone, Greek yogurt, and sugar. Mix with a paddle attachment (or hand mixer) until smooth and fully combined.
- Gently fold the whipped cream into the mascarpone mixture until evenly incorporated. Do not overmix. Use the mascarpone cream immediately for assembling the cake, or refrigerate briefly until ready to use.
Assemble Cake
- Once the sponge cake has completely cooled, slice it horizontally into two even layers.
- Place the bottom cake layer onto a serving plate and secure a cake ring around it. Spread a thin, even layer of strawberry jam over the bottom cake layer.
- Add the mascarpone cream filling on top of the jam and smooth it out evenly.Place the second cake layer gently on top of the cream.
- Make Strawberry Topping
- Arrange the sliced strawberries evenly over the top layer of the cake.
- Prepare the German Tortenguss (typically mixed with sugar and water, then briefly boiled until clear and slightly thickened), then pour it evenly over the strawberries. (see ingredient section in blog post for more instructions).
- Refrigerate the cake for at least 3 hours to allow the cream to set before serving.
Nutrition
Video
Notes
Use a kitchen scale. Sponge cakes turn out best when ingredients are weighed rather than measured by volume.
If you don’t have Tortenguss, you can whip a small amount of additional heavy cream and spread a thin layer over the top of the cake, then place the strawberries on top. This gives a softer finish but still tastes delicious.