Strawberry & elderflower cake

Total: 2 hr 25 min. | Active: 45 min.
Nutritional value / piece: 261 kcal
, Fat: 14 g
, Carbohydrate: 27 g
, Protein: 6 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g strawberries, in slices
¼ dl elderflower syrup

Sponge mixture

125 g sugar
4 egg yolks
3 tbsp water, hot
1 dl elderflower syrup
2 tbsp ginger, finely grated
4 egg whites
¼ tsp salt
3 tbsp sugar
100 g white flour
100 g shelled ground almonds
½ tsp baking powder


4 dl full cream
½ dl elderflower syrup
1 parcel bourbon vanilla sugar
250 g low-fat quark
150 g strawberries, halved if necessary
1 tbsp unsalted, shelled pistachios, finely chopped
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One springform pan (approx. 20 cm in diameter), base lined with baking paper

How it's done

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Mix the strawberries and syrup, cover and leave to soak for approx. 1 hr.

Sponge mixture

Place the sugar, egg yolks, water, syrup and ginger in a bowl. Using the whisk on a mixer, beat for approx. 5 mins. until the mixture becomes lighter in colour. Beat the egg whites with the salt until stiff, add the sugar, continue to beat until the egg whites turn glossy. Mix the flour, almonds and baking powder, carefully fold into the mixture in layers along with the egg whites, transfer to the prepared tin.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave the sponge to cool on a cooling rack. Cut twice through the sponge, place the base on a cake plate.


Beat the cream until almost stiff, add the syrup and vanilla sugar, beat until stiff. Fold in the quark. Spread half of the marinated strawberries and the resulting juice over the sponge base. Top with one third of the cream mixture. Place the middle sponge on top, spread the rest of the marinated strawberries and the remainder of the juice on top. Cover with another third of the cream mixture. Place the final layer of sponge on top, press down gently. Cover with the remainder of the cream mixture and strawberries, sprinkle with pistachios.

Good to know
Tip: Decorate with gypsophila or edible flowers. Remove the gypsophila before eating.

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