Cream for Strawberry Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 cups sour cream
- 1 pck. Oetker Paradise Cream Vanilla
- 1 pack cream stabilizer
- 4 tablespoon sugar
- 1 pack cream stabilizer
- 1 pack cake icing, red
- 500 g strawberries or raspberries
- 1 cake base, (sponge cake base)
Print Recipe
Pin Recipe Instructions
- You can find the recipe for the biscuit in my published recipes on my website.
- Beat the sour cream with the paradise cream, sugar and 1 cream stiffener in a bowl for about 2 minutes until the mixture solidifies.
- Clean the strawberries, remove them from the base and cut in half.
- Place a cake ring around your sponge cake base and sprinkle 1 cream stiffener over the base. The cream stiffener should not let the floor get so damp. Spread the mixed sour cream paradise cream on the floor and smooth it out. Place the halved strawberries on the cream.
- Cook the icing according to the instructions on the packaging and quickly spread over the strawberries.
- Chill for about 2 hours before you can cut the cake.
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