Large strawberry cake – Recipe for large strawberry cake in a baking pan for many people with mazarin cake, chocolate, cake cream and strawberries. This easy strawberry cake is so delicious. The strawberry cake consists of a super spongy mazarin cake with a layer of chocolate, a delicious creamy vanilla cream and of course a lot of fresh strawberries cut into quarters. This strawberry cake is brilliant to bake if you have to serve cake to many people, e.g. for a student party, wedding, birthday or for a summer party.
I have baked the cake in the baking pan that fits the oven, which is high/deep, so that there is room for the filling. There is for approx. 25-30 people in such a baking pan, so there is cake for many people here. The cake can easily be baked the day before serving and stored in the fridge or in a cool place until it is to be served. Instead of the cake cream, you can also whip the whipped cream with vanilla sugar and fold in the creme fraiche. Also try my recipe for the classic strawberry tart. Enjoy!
Large strawberry cake
Ingredients
Mazarin cakeInstructions
Mazarin cake
Turn on the oven at 175 C fan.
Beat butter, sugar and marzipan light and airy. Beat an egg in the entrance. Add creme fraiche. Sift the flour into the batter and beat again.
Put the dough in a baking pan for the oven (mine is approx. 37×45), preferably the deep one, lined with baking paper. Bake the cake for approx. 20-25 min. The cake should be slightly soft in the middle. Take the cake out of the oven, spread the chocolate on the base of the cake, let it melt and then spread it out. Allow the cake to cool and refrigerate until completely cold.
Cake cream
Make any the cake cream a day in advance. Beat eggs and sugar completely light and airy. Add the flour and beat again. Boil the milk with the vanilla pod; stir the milk constantly so it doesn’t burn. Add the milk to the egg mixture while whisking and pour the egg mixture back into the pan. Split the vanilla bean and scrape out the vanilla seeds and add them to the cream. Heat the cream while whisking until it just boils. Pour into a bowl, cover with cling film and refrigerate until completely cold and firm.
Whip the cream to a firm foam and fold in the cake cream. Spread the cake cream on the cake and distribute the strawberries on top and decorate with mint or lemon balm. The cake can be served immediately or left in the fridge/in a cool place until the next day. Bon appetite!
Please write a comment