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strawberry and cream cake

Strawberry and Cream Cake Recipe

Cakes, Pies & Tarts

  • 70Mins
  • Easy
  • Rating: 1
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  • Preparation time: 00:30
  • Cooking time: 00:40
  • Freezing time:
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For the cake dough:

  • 4 Eggs
  • 0.75 cup of Caster sugar
  • 1 teaspoon of Vanilla essence
  • 1 cup of White self-raising flour
  • 0.25 cup of butter

For the cream filling:

  • 1 tin of NESTLÉ Sweetened Condensed Milk
  • 1 tablespoon of lemon juice
  • 2 tins of NESTLÉ Cream
  • 250 g of Strawberries
  • 0.5 cup of Strawberry jam
  1. Whisk the eggs and caster sugar for 6-8 minutes. Whisk in the vanilla essence.

  2. Sift the flour over the egg mixture in three batches. Use a metal spoon to gently fold the mixture together. Fold in the melted butter.

  3. Pour the mixture into a 22cm greased and floured round tin. Bake in a 175°C preheated oven for 30-40 minutes or until a skewer inserted in the center comes out clean. Turn out onto a wire rack to cool.

  4. Add NESTLÉ Sweetened Condensed Milk to a medium saucepan, cook over low heat for 8-10 minutes stirring continuously until it becomes thick. Remove from heat and carefully stir in the lemon juice and NESTLÉ Cream. Leave aside to cool.

  5. Slice the cake into 2 layers. Fill the cake with the cream filling and strawberry slices.

  6. Cover the top with the strawberry jam and serve.

Per Portion of 300g
Energy (kcal) 554
Protein (g) 10
Carbohydrates(g) of which Sugar 80
Fat (g) of which saturates (g) 22
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