Strawberry Cream Cake

IMG_6235So I came across a German recipe for this cake, and I had to have it! It just looked so very delicious. I had to do some tweaking and calculating (when is this country going to catch up with the rest of the world and introduce the evil metric system?), but in the end it turned out fantastic. As always with sweet treats, this didn’t last long. Kudoz to me! πŸ˜‰


For the cake layer:

3/4 cup chocolate chips, 1/4 cup butter, 6 eggs, 1/2 cup of coconut palm sugar, 3 3/4 cups almond flour, 1 tsp baking powder


In a small saucepan, over low heat melt the chocolate chips and butter. Mix the eggs with the coconut palm sugar, until fluffy, add in the chocolate/butter mix, then the almond flour baking powder mix and keep mixing until you have a nice smooth batter.

Preheat your oven to 335F. Line a cookie sheet with paper, then pour the batter evenly on the cookie sheet, spread all the way to the edges. Bake for 25 to 30 minutes.

Ingredients for the cream layer:

9 oz strawberries (pureed), 2 cups Greek yogurt (if you have access to the German quark, use that instead), 16 oz heavy whipping cream, 1/3 cup honey, 3 bags gelatin, 2 tsp lemon juice

Whip the heavy whipping cream until pretty stiff. Mix the strawberries, yogurt, honey, lemon juice, and gelatin well. Quickly add in the whipped cream and mix well. Keep this mix in the fridge until your cake layer has cooled off. Then spread it evenly on the layer and set the whole cake into the fridge or freezer to chill. Ideally you’ll cool it for at least 4 hours. Even if you keep it in the freezer it’ll thaw fairly quickly, and my family actually liked it almost frozen. πŸ™‚
Finally, take about 7 or 8 strawberries, puree them, mix in another bag of gelatin (yes, this is bag #4) and spread a thin layer on top of your strawberry cream layer. Return to fridge or freezer.Β 




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