This is a very common cake served at coffee time in Germany. You can be sure that you will always find this type of cake at any bakery, especially in the Spring or Summer, and it’s perfect for even the most laissez faire cake eater. Not too sweet, not too creamy or rich – just the perfect blend of light and sweet.
This is a very easy shortcut version. If you would like a more authentic torte, try the Himbeertorte – German Raspberry Cake Recipe and replace the raspberries with strawberries. You will require a special flan pan to make your own cake shell.
- Prepared sponge cake shell (can often be found in the produce section of the grocer)
- 1 container, ripe strawberries
- 2/3 c. sugar
- 2 tbsp. cornstarch
- 1 1/2 c. water
- 1 (3 oz) pkg Strawberry Gelatin (sugar free if you want less sweet)
- If your strawberries are fresh and rip, then cut 1 hour before placing on cake, otherwise cut 2 – 3 hours before. Cut lengthwise in halves or quarters, and place in large dish. Sprinkle with sugar. Set aside for the allotted time.
- Line the cake shell with strawberries, oerlapping at the bottoms to cover the crust completely.
- Glaze: Cook the first three ingredients until the mixture becomes thick. remove from heat and add gelatin immediately, while continuously stirring. Stir until smooth.
- Allow to cool for 10 minutes.
- Pour the glaze over the strawberries being careful to not allow too much to spill over the sides. Make sure the berries are covered completely.
- Ready to serve in about an hour, or until glaze is fully set. If keeping longer than a day or two, refrigerate, or the berries may begin to mold. Serve with whipped cream.