German Strawberry Cake (Erdbeer Torte)

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READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Oil two 9 1/2 - 10 inch sponge tins, line the base with greaseproof paper and dust with flour.
  • Sift together the flour, cornflour, and baking powder two or three times.
  • Break the eggs into a large bowl and whisk for 1 - 2 minutes either using electric beaters or a rotary whisk.
  • Place the bowl over a saucepan of simmering water.
  • Add the sugar and whisk over the heat until the mixture is creamy.
  • Remove from heat and whisk until mixture is cool and the beaters leave a trail when lifted above the mixture.
  • Gently fold in the flour a little at a time finally adding the grated lemon rind.
  • Divide the mixture between the two tins and bake in a fairly hot oven (GM 5, 375°F, 190°C) for about 25 minutes.
  • Remove the tins and cool on a wire rack.
  • Spoon the jam and water into a small saucepan, bring to the boil and bubble to a thick glaze.
  • Brush one surface of the sponge with the glaze and sandwich the layers together.
  • Brush the sides with more jam and press the nuts into the sides with a small palette knife.
  • Lift the cake onto a flat serving plate.
  • Arrange the strawberries on top halving them if large, brush with remaining glaze and serve.
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