Strawberry cream layer cake

I have no idea how you feel during those African heat days, but I feel like doing nothing…. After an ambitious adventure with 3 burners on, I lost my fervent to cook…

Ufff it’s so hot!

Even when very hot – I won’t say no to a piece of a strawberry cake. Never!

Ingredients
Sponge cake:
3 eggs
1 full tbsp potato flour
Pinch salt
1 tbsp lemon juice
Cream:
450 ml (16 fl oz) whipped cream
125 g (4,5 oz) Philadelphia cheese
2 tbsp sugar ( I mix it with vanilla)
3 leaves gelatine melted in 100 ml (3,5 fl oz) water
750 g strawberries (26,5 oz) (I added also a handful blueberries)
1 package strawberry jelly
To moist the sponge cake: 1 tbsp water+2 tbsp vodka+2 teaspoon sugar+ 1 tbsp lemon juice


Method
Sponge cake: beat egg whites with pinch salt. To the beaten eggs add egg yolks one at the times, parts of sugar and lemon juice. Beat until smooth and fluffy. Sift the flour into the mixture and gently combine with a spoon or food processor – you should have a light and fluffy mixture. Spoon the batter into the lined cake pan. Bake for about 30 min. at 160 oC (320 F).

When the sponge cake cool down, spread the moisture mixture. Place it back in the greased cake pan. Beat the Rama, add cream cheese and sugar. Combine with gelatine prepared according to the instruction on a package.

Spread the cream mixture evenly on the sponge cake (I spooned ½ of it, arranged the berries and spooned another ½ of cream mixture). Place the cake in the fridge for 15 min, so the cream will get firmer.

After this time arrange the strawberries on top, pour the jelly over the strawberries ( made according to the instruction from the package). Put in a cold place. Serve slightly chilled.