Samstag, 14. Juni 2014

Strawberry shortcake

Strawberries are in season now and I always have to be quicker than the slugs and blackbirds to bring them in. Sadly more often the slugs win. So I had to buy 500 g strawberries today to bake this cake, my own harvest was just to small - a mere 100 g.


This cake is a little bit special but doesn't look that way.
First of all, there is no cream cheese or whipped cream involved,  it is made with fresh goat cheese!
And second, the cake batter is made with canola oil and advocaat.
Third, the strawberries are sprinkled with dollops of mint-sugar. So it is a little bit different...

Quite ordinary cup cake batter:
  • 1 cup flour
  • 1/2 cup canola oil
  • 1/2 cup advocaat
  • 1/2 cup sugar
  • 2 large eggs, whites and yolks
  • 1 heaped teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 small pinch salt
  1. Beat egg yolks and sugar until creamy white
  2. Beat egg whites with a little salt until soft peaks form
  3. Beat egg yolks-sugar with oil and advocaat until well combined
  4. Sieve flour with baking powder and baking soda over the runny batter and quickly mix in (beat for a short time only)
  5. Fold in the egg whites in 3 batches.
  6. Line a spring form (26 cm) with parchment paper and fill in the batter. Make sure the batter is spread evenly.
  7. Bake at 175 degree Celsius for about 25 minutes. Anyhow please perform a toothpick probe to be sure the cake is done.
  8. Let the cake cool down on a rack.
For Toppings

  • 100 g very aromatic strawberries (out of the garden is best)
  • 75 g sugar 
  • 1 small teaspoon agar-agar 
Heat this up until bubbly and glossy and spread this jam over the cake (first flip cake over and use the bottom after removing the paper as the new top)
  • 100 g fresh white goat cheese 
  • 2 tablespoons soft quark or thick yoghurt 
  • 3 tablespoons sugar 
  • 1/2 lemon, juice only
Spread the cream over the jam layer. If you don't like the goat taste you can always use double cream cheese instead but don't add yoghurt or quark. I added those because goat fresh cheese is a little bit more dry.
Halve 500 g strawberries (or use whole berries) and place the berries all over the cheese cream layer.

Glaze berries with 250 ml fruit tart glaze. I used a product which comes as a small bag containing some sort of modified starch. This has to be mixed with 3 tablespoons sugar and 250 ml water - according the instructions. I added 1 tablespoon grenadine sirupe and a teaspoon lemon juice to the slightly reduced amount of water. The mixture has to be heated until boiling up for once.  It becomes a jelly really quickly when only slightly cooled down. If you don't get this kind of glaze you can make your own using 250 ml water or water/apple-juice mix and 25 g agar-agar, sugar. Same procedure.

For the mint-sugar put:
  • 1 tablespoon chopped mint leaves (I took chocolate-mint which I grow in my garden)
  • 1 tablespoon brown sugar, coarse
into a small motar and pound it to a coarse paste. Sprinkle over the strawberries, done.


Hiroyuki hat gesagt…

>Sadly more often the slugs win

Hmm... Pathetic...

Just wondering, who was the lucky one who had the special cake?

Sissi hat gesagt…

Goat cheese with strawberries??? Wow! This is a very creative idea. The cake looks fantastic.
I think I have never actually had goat cheese in a sweet dish... but I have it practically every day (it's very popular in France, so there is a big choice even in organic shops; I treat the fresh version as the bread spread).

Fräulein Trude hat gesagt…

Hiroyuki, it was just our sunday coffee table cake so no one special around, jus my hubby.

Sissi: fresh goat cheese goes very well with sweets. One of my favorite is puffpastry baked with a filling of goat cheese, sliced fresh figues and dark honey.