Strawberry Torte Layered Cake (German)

The German Strawberry Torte is a cake with three layers. In Germany we love to bake such cakes especially for festive occasions. With some creativity you can customize this cake for a birthday with the age number or even the name. The strawberry torte is not difficult to make but we recommend to be experienced somewhat in baking.

4 large eggs (280 g)
sugar (or less depending how sweet you like the cake) (250 g)
all-purpose flour, unbleached (140 g)
butter (140 g)
strawberry purée (100 g)
strawberries, chopped (100 g)
strawberries, cut in halves (400 g)
fresh creamy cheese (using double creamy cheese in the German recipe) such as; Mascarpone, ricotta or quark (200 g)
natural Greek yogurt (150 g)
heavy cream (200 g)
sugar (60 g)
2 (0.3 oz) pkgs vanilla sugar
6 sheets gelatin
1 (3.5 oz) pkg red glaze (or corn starch with sugar to taste and red fruit juice)

Garnish:
whipped cream
sliced almonds

Make the Biscuit Base:
Separate 3 eggs and beat egg whites until firm.

Beat one whole egg and 3 egg yolks with sugar until foamy.

Add FIRST the all-purpose flour, then egg white and at last the liquid butter (melt the butter, but it should not get hot).

Layer a round spring form with parchment paper and add half of the dough, spread even.

Bake for 20 minutes on 350°F (180°C/160°C fan, Gas Mark 4), convection (no convection = longer baking time).

Repeat proceeding with remaining dough.

Note: You also can make 1 base biscuit and cut it horizontally when it has cooled off. Baking time is 35 minutes at 350°F (180°C/160°C fan, Gas Mark 4) convection.

Make the Filling:
Mix cheese with yogurt, sugar and strawberry purée.

Soak gelatin in cold water, squeeze it so all water is out, then warm it until it is liquid. Mix it with some of the strawberry cream, then add with chopped strawberries to the entire filling cream.

Keep it in fridge for some minutes, so it will get semi-firm, then add whipped cream.
Place a cake ring around the bottom base biscuit, spread filling on top, place second biscuit on filling.

Add strawberry halves on top of second biscuit.

Make the glaze per instructions, then spread from inside towards outer edges the glaze spoon by spoon.

Place the cake in the fridge for at least 3 hours.

Remove the cake ring.

If you like decorate the cake with a thin layer of whipped cream and roasted almond slices. The slices stick perfectly on the whipped cream.