I will be sharing one of my favourite cake recipes today. I baked this one on the weekend for my daughter’s stay at home mermaid birthday party yesterday🧜🏻‍♀️ 

Today, 19th of May and it’s also a very special day. It’s my mother’s birthday. And yes my daughter was born just before my mom!

My mother 💐 … She is very special women, and my inspiration. She is brilliant at baking, she is very strong and definitely my role model: she is an amazing mother of 5 (me being the oldest). She is the most positive and loving human I know. She will do the impossible for her family and I can talk about her and with her all day. She always gives us the best she can, she teaches us to be wise, brave and kind. I wish I could give her a hug today… But because she is far away, in the other country and it’s quarantine I can’t. So I will be sharing some tasty cake recipe thinking of her 🌸🌸🌸

Without further do, let’s jump into this wonderful and tasty cake recipe. Inspired by strawberry & cream cake recipe from Alex & Milana.

Strawberry cream cheese cake by AdB 🍓

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Prep time: 30 minutes                                                                  Calories*: each100g – 280cals

Baking time: 20-30 minutes depends on your oven                               Yield: 1.5kg cake

Your ingredients for the cake base

• 6 eggs
• 180g of self-raising flour
• 180g caster sugar
• 90ml of vegetable oil (about 6 tbsp)
• 1/2 tsp of vanilla paste (2g)

For the strawberry cream cheese filling

• 440g of light cream cheese
• 300ml double cream
• 1/2 tsp of vanilla paste (2g)
• 50g of icing sugar
• 21g of freeze-dried strawberries (can be whole berry, but better if they are in smaller pieces)
• Optional: additional 7g of freeze-dried strawberry pieces for extra decorations🍓

For the soaking of your cake base

• 50g of strawberry jam (with no added sugar its better)

or

• Sugar syrup (I don’t like that so much as its extra sugar)

.Your equipment

• Whisk
• 2 mixing bowls
• Spatula
• Baking tray
• 2 Sandwich tins 20×20 ( I use those ones, from Waitrose), but if you don’t have those don’t worry any tin for baking will work well
• Toothpick for checking if your cakes are ready

Method for your cake base

1. Preparation:
   • preheat your oven to 175 degrees C;

     

   • prepare your tins for baking: cut 2 circles 20×20 from baking paper and spray your tins with either coconut oat (only 1cal per spray!) or any other option you use. My tins are sticking free, but I anyway cover them with a bit of oil and use the baking paper for stress free results;
   • Prepare all ingredients for the cake base only;
   • Ensure you sieve your flour.
2. Take a large bowl, put eggs in with sugar and vanilla paste. Start your mixer and mix at high speed till eggs incorporate well with all ingredients and become bubbly;
3. Then add flour slowly:  so you basically add 1-2spoons and mix, then repeat until all flour is in the mixture;
4. Then add 3 spoons (half of total amount) of vegetable oil and mix again. Add 3 more spoons and mix once more!
5. Divide your batter in two parts and insert it into the tin for baking. If your oven is warm enough by now then you can start baking process. The baking can take up to 30 minutes. It depends on how warm your oven is. However, you can always check the readiness of your cake with the toothpick. However, don’t open oven too many times if you want perfect base for your cake!
6. Once your cakes are ready let them cool down a bit. Then remove from the tin. And you are ready to move to the next stage!

Preparing your cream cheese filling

1. All your ingredients (double cream and cream cheese) should be cold!
2. Add cream cheese, double cream, icing sugar and vanilla paste in the bowl. Mix with mixer until smooth and creamy, but firm enough to be a cake filling;
3. Add 1/3 of died strawberry, mix with spatula gently, then add 2nd part in and mix again, and finally add last bits and mix gently once again;
4. Your cream is ready!

Putting your cake together

Now it’s time to construct your cake. If you want perfect result, then you will need to ensure your cake base is:

• Each cake base is straight (not hilly or unequal);
• All layers of the cake are the same in size;
• Cakes had enough time to cool off.

Now, before you start building your cake ensure you have ticked off all above points.

When ready simply do the following:

1. Place 1st layer on whatever will be your cake stand (put a bit of cream on the stand and then place your layer, to ensure its firmly sits on the stand/dish);
2. Start with jam/syrup soaking layer (don’t put too much);
3. Add layer of cream cheese;
4. Put more berries on top if you want;
5. Place 2nd cake layer;
6. Check on the sides that your cake is straight;
7. Add cream on the sides, so there are no holes;
8. Place cream in the piping bag (star shape insert or any other you want), and pipe small blobs on top;
9. Add more strawberries on top (sprinkle them around);
10. You can add some more deco on the sides (we had a mermaid theme, so I added various shark, octopuses etc made of sugar), also add any relevant toppings for deco;
11. Bravo! Good job, now send your cake in the fridge, to stay there over night for best results!
12. Enjoy it next day 🍓🍓🍓

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Nutrition Disclaimer: All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on macaronadb.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

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Have a lovely day/evening, and sweet times.

AdB.