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the title of the recipe is Strawberry cake fresh and spongy
recipe information Strawberry cake fresh and spongy , in section Worldwide RecipesA delicious cake that everyone will love!INGREDIENTS
300ml (1.3 cup)heavy whipping cream
40g (0.3 cup) powdered sugar
5ml (1 tsp) vanilla extract
15g (3 tsp) gelatine powder
60ml (0.25 cup) boiling water
220g (1 cup) cream cheese softened
400g (1.3 cup) sweetened condensed milk
15g (1 tbsp) lemon zest
30ml (2 tbsp) freshly squeezed lemon juice
350g (2.3 cups) strawberries- small diced
250g (0.7 cup) strawberry jam
400g vanilla pound cake (you can use store bought)
Trim the edges from vanilla pound cake, then cut in bite-size pieces, set aside.
Line bottom and sides dish with plastic wrap, leaving an overhang on the sides. I used a 28 x 18 x 5 cm glass dish.
Combine diced strawberries and strawberry jam.
Stir gelatine in cold water.
In a small bowl, combine the softened cream cheese, powdered sugar and lemon zest.
In a large bowl, add room temperature whipping cream, add the prepared gelatine and mix. Pour condensed milk, vanilla extract into the mixture, mix the ingredients, and then add the cheese mixture.
Slowly pour in lemon juice and mix just to combine.
At the bottom of the prepared dish spread about ¼ of the filling. Spoon ½ of the strawberry mixture over the filling. Top with a single layer of pound cake bites.
Then repeat: spread ½ of the filling mixture over the cake pieces, spread the remaining strawberry mixture, top with pound cake pieces and finish with the remaining ¼ of the filling.
Place in the fridge for four hours or overnight.
Before serving, invert the cake onto the serving plate, remove the plastic wrap and top the cake with strawberry topping and garnish with fresh strawberries.
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