german strawberry cake (erdbeerkuchen)
The Frankfurt Zoo....baby in a stroller....bright, light day when the air is at such a compatible temperature you don't even notice it and so fused with the aroma of spring, you forget to smell the animals. Popping with a cherry red freshness the strawberries pillowed midst sweetened cream and nestled on a bed of airy sponge cake would not allow refusal at the Zoo cafe!
This German version of strawberry shortcake features berries enrobed with velvety cream as nature must have intended - berries and cream. Didn't someone in nursery rhymes feast upon it?
The tedious folding technique required for the sponge cake ensures the airy volume that creates the sponge, which is admittedly of a different nature than shortcake but creates a lighter dessert.
A very specific cake pan is required to be truly authentic - similar to a flan pan, it has a fluted edge, with a depression in the center to hold the berries, although you can substitute a flan pan or even a pie plate and simply place the berries on top. If interested, the obstorte pan can be purchased inexpensively at the following link: http://www.amazon.com/Zenker-Flan-Tart-Nonstick-11-Inch/dp/B00022447Q/ref=sr_1_12?ie=UTF8&qid=1344177794&sr=8-12&keywords=torte+pans.
Erdbeerkuchen is just one variation of the fresh fruit cake. (I was always fascinated by the construction of German words in which it seems that words we would separate such as Strawberry Shortcake are simply joined together as in Erdbeerkuchen. Here is a long German word champion: Rindfleischetikettierungs which broken down is "beef meat labeling"!)
The obstorte (cake) is filled with endless varieties of fruits and medleys. I wonder how they would write an obstorte filled with raspberries, peaches, kiwi fruit and cherries - raspberrypeachkiwifruitcherrykuchen?
ERDBEERKUCHEN (German Strawberry Cake)
5 eggs ¾ cup sugar ¾ cup flour ¼ cup cornstarch 1 tsp. baking powder dash of salt grated lemon peel ½ tsp. vanilla
-Beat egg whites till foamy. Gradually add sugar and continue to beat until very stiff. In a separate bowl, beat yolks till thick and lemon-colored. Add vanilla and lemon peel to yolks. Fold yolks into whites. Fold dry ingredients into egg mixture.
-Pour batter into a well-greased and floured obstorte pan (cover flat bottom of pan with waxed paper and then grease and flour edges.) Bake at 325 degrees for 15-20 minutes. Cool slightly and turn out of pan. Makes 2 sponges.
STRAWBERRY FILLING:
3 - 4 cups whole fresh strawberries 1 cup strawberry jam 1 cup strawberry juice ½ cup orange juice 1/2 cup sugar 2 tab. lemon juice 4 tab. cornstarch mixed with 2 tab. cold water
-In medium saucepan combine strawberry and orange juice with sugar. Stir in cornstarch mixture and bring to boil over medium heat until thick and clear. Remove from heat and stir in lemon juice. Allow to cool about 10 minutes.
TO ASSEMBLE: Spread top of cool cake with jam and arrange strawberries completely covering the top. Poor cooled glaze over the berries. Chill and serve with whipped cream.
Jewel-tone berries on a delicate sponge, welcome Spring!
