Strawberry bar cake
Today, I have for you another recipe for a strawberry cake. This time, it is a strawberry bar cake, which is a combination of a sponge cake, ladyfinger biscuits and two creams: strawberry and vanilla. I made the strawberry cream by combining mixed fresh strawberries with butter, water, sugar and pudding powder. The vanilla cream, on the other hand, is made from a combination of butter, milk, pudding powder, sugar and vanilla extract. I decorated the top of the strawberry bar cake with fresh strawberries. This cake looks fantastic and is extremely tasty. I recommend you this recipe for strawberry bar cake.
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Ingredients for strawberry bar cake.
Sponge cake:
- 4 big eggs
- 1/2 teaspoon of baking powder
- a pinch of salt
- 100 g icing sugar
- 100 g all-purpose flour
Strawberry cream:
- 250 g strawberries
- 60 g crystal sugar
- 1 packet of pudding (40 g)
- 150 g butter
- 200 ml water
Vanilla cream:
- 1 packet of vanilla pudding powder (40 g)
- 1 teaspoon of vanilla extract
- 60 g crystal sugar
- 150 g butter
- 300 ml milk
Additionally:
- 6 ladyfinger biscuits
- fresh strawberries
How to make strawberry bar cake.
Sponge cake preparation.
Put eggs, salt and icing sugar into a bowl. Using a hand mixer or a kitchen robot, whisk the ingredients for 4-5 minutes until fluffy, and an almost creamy mass in obtained. After that, stir in the flour and baking powder in smaller batches. Line a baking tin with baking paper, then pour in the cake batter. Place the cake in an oven preheated to 180 degrees Celsius. Bake for 35-40 minutes. Once baked, let the cake cool down, then cut it lengthwise into two halves.
How to prepare strawberry cream.
Blend the strawberries and once pureed, pour them through a fine strainer, then place the puree in a pot. Add sugar, 100 ml of water and bring it to a boil. Mix pudding powder with 100 ml of water in a cup. When the liquid on the heat begins boiling, pour in the pudding from the cup. Stirring constantly, cook the pudding over a low heat for 2-3 minutes. Remove the cooked pudding from the heat, add soft butter to it, then mix and set aside to cool it down completely. When cold, rub the cream into a creamy consistency with a hand mixer or a food processor.
How to make vanilla cream.
Pour 200 ml of milk, sugar and vanilla extract into a pot. Bring it to a boil. Mix 100 ml of milk with the pudding powder in a cup. When the milk in the pot starts boiling, pour in the pudding from the cup. Simmer for 2-3 minutes, stirring constantly. Next, remove the pudding from the heat, add the soft butter to it and set it aside to cool it down completely. Rub the cold pudding to a creamy texture with a hand mixer or a kitchen robot.
Assembling the cake.
Put the strawberry cream and vanilla cream into two separate confectionery sleeves. Put the first biscuit layer into the baking tin and squeeze some of the vanilla cream and some of the strawberry cream on it. Creams should be squeezed alternately. Cover the cream with the second biscuit layer, and squeeze the creams on it, again alternately. Then, place ladyfingers on top of the cream and cover them with the creams as well. Set aside about 1/4 of the cream from both of the creams and use it to line the cake on the outside. Decorate the top of the strawberry bar cake with fresh strawberries.
Good to know when making strawberry bar cake.
The flour and baking powder must be sifted through a sieve.
The eggs for the sponge cake should be at the room temperature.
I used a baking tin measuring 10 by 23 centimetres.
To avoid a formation of a hard layer on the puddings, it is worth covering them a cling film once cooked. The foil should touch the pudding directly.
The pudding should be boiled for 2-3 minutes from the moment of boiling, and not from the moment of pouring the liquid from the cup into the boiling liquid on the heat.
Do you like cakes with strawberries? If so, try our recipe for Strawberry roll.
