Ingredients
Dough
- 400 grams (14.10 ounces) flour
- 3 eggs (3 pcs)
- 80 grams (2.80 ounces) honey
- 200 grams (7.05 ounces) sugar
- 1 teaspoon baking soda (1 tsp)
Jelly
- 160 grams (5.65 ounces) strawberry puree
- 40 grams (1.40 ounces) sugar
- 5 grams (0.20 ounces) agar
Creme
- 700 grams (24.7 ounces) sour cream (25%)
- 100 grams (3.55 ounces) sugar
Equipment
- Mixing Bowls
Use a set of nested mixing bowls to handle both dry and wet ingredients without any mess.
- Saucepan
A medium-sized, thick-bottomed saucepan will ensure even heating for the sugar and honey mixture.
- Rolling Pin
Opt for a non-stick rolling pin to make rolling out the dough easier and prevent sticking.
- Baking Sheets
Line your baking sheets with parchment paper for an easy clean-up and perfect baking.
- 18 cm (7 inch) Ring
Ideal for shaping and cutting the dough and jelly layers uniformly.
- Sieve
Using a fine mesh sieve will help you evenly sprinkle flour and crumbs over your cake.
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Servings
Variations
Faq
- My dough is too sticky; what should I do?
Sprinkle some additional flour on your work surface and hands. If it's still sticky, refrigerate the dough for a bit longer.
- Can I use a different fruit for the jelly layer?
Absolutely! Feel free to use your favorite fruit puree like raspberry, blueberry, or even mango.
- How do I avoid overcooking the cake layers?
Keep an eye on them; baking time is short. Five minutes in a preheated oven at 180C (356F) is usually perfect.
- Why does my jelly not set properly?
Make sure you boil the agar mixture for the full two minutes and let it cool down enough before pouring.
- Can I prepare the cake in advance?
Yes, this cake actually tastes better the next day as the flavors meld together. Simply refrigerate it overnight.
- How can I achieve smooth and straight cake layers?
Use a cake ring to shape and cut the layers, and assemble the cake within the ring for perfect alignment.