A large strawberry torte
Sponge cake batter (3 layers):
- 15 eggs
- 15 tbsp sugar
- 15 tbsp plain flour
- 1,5 tsp vanilla sugar
For saturation:
- 600–700 g uncooked strawberry purée
- The juice of 1 orange
Filling (2 layers):
- 400 g vanilla-flavoured curds (or creamed curds)
- 4 dl whipping cream (35%)
- 5–6 tbsp sugar
Frosting:
- 400 g vanilla-flavoured curds (or creamed curds)
- 4 dl whipping cream (35%)
- 5–6 tbsp sugar
- 1–1.5 kg strawberries
Prepare the 3 layers of sponge cake first. For one layer, whisk 5 eggs, 5 tbsp of sugar, 0.5 tsp of vanilla sugar until stiff peaks form, and sieve 5 tbsp of flour carefully in. Pour the mixture on a baking tray covered with parchment paper, pre-heat the oven to 180 °C and bake for about 15–20 minutes or until the sponge is golden brown. Remove the first layer of sponge from the oven and bake the other two in a similar way. While one layer is in the oven, whisk the eggs for the next one.
Prepare the uncooked strawberry purée for saturating the sponge and add the juice of one orange to it to make the purée more liquid and to give it a delicate citrus flavour.
To prepare the filling, whisk the whipping cream and sugar, add the curds and stir until the cream is smooth. Place the first layer of sponge on a cake stand and saturate it with one-third of the strawberry purée; allow to seep in for a few minutes. Cover the purée with half of the whipped cream and curd cream and place the next layer of sponge on top. Saturate again with the purée and spread the rest of the cream on top. Place the last layer of sponge over it and saturate with the purée.
Cover the tort with cling film and leave it in a cool place – overnight, if possible. On the next day, decorate the torte an hour or two earlier or just before serving. For the frosting, whip the cream with sugar and stir in the curds until the cream is smooth. Spread it evenly on the top and sides of the torte. Decorate with fresh strawberries; if desired, other berries or fruit may be added for extra colour.