Mother Holle Snow Cake (Print Version)
# Ingredients:
→ Cake base
01 -
3¾ cups (450g) all-purpose flour
02 -
1¼ cups (250g) granulated sugar
03 -
½ cup (125ml) sunflower oil
04 -
1 cup (250ml) orange soda
05 -
4 large eggs
06 -
1 packet vanilla sugar (or 1 tsp vanilla extract)
07 -
½ packet (about 8g) baking powder
→ Strawberry layer
08 -
1.1 lbs (500g) fresh strawberries
09 -
2 packets (about 30g) red cake glaze powder (or 4 tbsp cornstarch)
10 -
2 tablespoons granulated sugar
11 -
2 tablespoons water
→ Whipped cream layer
12 -
2½ cups (600ml) heavy whipping cream
13 -
3 packets whipped cream stabilizer (or 3 tsp cornstarch)
14 -
2 packets vanilla sugar (or 2 tsp vanilla extract and 2 tbsp sugar)
→ Decoration
15 -
3.5 oz (100g) white chocolate
# Instructions:
01 -
Preheat your oven to 350°F (180°C). In a large mixing bowl, combine the flour, sugar, vanilla sugar, and baking powder. In a separate bowl, whisk together the eggs, sunflower oil, and orange soda until well combined. Gradually add the wet ingredients to the dry ingredients, stirring just until you have a smooth batter. Be careful not to overmix.
02 -
Line a large rectangular baking sheet (approximately 13×18 inches or 33×45 cm) with parchment paper. Pour the batter onto the prepared baking sheet and spread it evenly using a spatula. Bake in the preheated oven for about 20 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Allow to cool completely on the baking sheet.
03 -
Wash, hull and puree the strawberries using a blender or food processor. In a medium saucepan, combine the cake glaze powder (or cornstarch) with the sugar and water. Add the strawberry puree and bring to a boil over medium heat, stirring constantly until the mixture thickens, about 1-2 minutes. Immediately spread this hot mixture evenly over the cooled cake base and allow it to cool and set completely.
04 -
In a large bowl, beat the heavy cream with the cream stabilizer and vanilla sugar until stiff peaks form. Spread the whipped cream evenly over the set strawberry layer. Finely grate the white chocolate and sprinkle it generously over the cream layer. Refrigerate the cake for at least 2 hours before cutting into squares and serving.
# Notes:
01 -
This refreshing strawberry sheet cake should be kept refrigerated until serving time. If you don't have orange soda on hand, you can substitute with plain sparkling water for a less sweet version. The cake is best enjoyed within 2 days of preparation, as the strawberry layer may begin to soften the cake base over time.