Finally, strawberries are back in season again. It felt like winter would never end this year. Not because this winter was particularly harsh (it snowed only two days) but because the dark, grey and rainy days seemed to last longer than usual. Which might be the reason why I am over sensitive for everything spring related lately. The longer days, the sun, the flowers and trees that bloom and blossom and most of all, the food that is back in season. Rhubarb, strawberries, asparagus, just to name a few. Spring is back y´all. Continue reading “Strawberry cream roll”
Sooo, here comes the birthday cake number two. Because March is the month where I get to live out all my cake making dreams. This one is a delicious strawberry cake with a lot of white chocolate and whipped cream. Oh, and a vanilla bean. Because vanilla beans make everything better. I know that strawberries are not really in season right now but what am I supposed to do when my sister dearly wants strawberries for her birthday? But if you wait until summer to make this cake, you won´t regret it. It´s delicious!
The recipe is a mixture of combining two recipes and adding my own ideas. I´ve tried both recipes before and both were really good. But each felt like there was a small thing missing. So I decided to take the best from both recipes and create something new. The result was perfect! I used the dough from the German recipe because I love sponge cake (is that really the correct translation?). Anyway, here in Germany, cakes are usually made with a dough called “Biskuit” which is really soft and fluffy. I´ve tried other recipes that used a rather normal cake dough for the layering and they were good but just a bit to firm and stiff for me. Then I added a lot of strawberries, mascarpone, whipped cream and white chocolate. The best thing about the white chocolate decoration is that you don´t have to worry about messing up the frosting of the cake. Just add little pieces of white chocolate and everybody will think you´re a cake-decorating expert.