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Strawberry Poke Cake

Val Venosta's Special Strawberry Cake

A cake with holes filled with strawberry sauce and garnished with whipped cream and strawberries. When cutting the cake, you can clearly see the vertical stripes with the filling.
60 min.
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average
 

Ingredients

for the cake base
250 g flour “00”
220 g sugar
130 g seed oil
130 g milk
1 pack baking powder (16 g)
Zest of one lemon
3 eggs

for the strawberry sauce
250 g strawberries
1 lemon
3 tbsp. powdered sugar
15 g cornstarch

for the decoration
300 g fresh strawberries
Whipped cream
2 tsp. powdered sugar
Fresh mint
 
Print recipe

Preparation

Start with the dough for the cake base. Beat eggs with sugar until creamy. Add lemon zest as well as milk and oil drop by drop.
Then fold in sieved flour with baking powder. Pour the dough into a cake tin of 22 cm that has previously been brushed with baking release agent or buttered and floured. Bake in the preheated oven at 175°C for 40 minutes.
In the meantime, prepare the strawberry sauce: Put strawberry pieces, lemon juice, sugar and cornstarch in the mixer and mix until smooth. Put into a little pot and allow to thicken on the stove while constantly stirring. Then let cool and put aside.
Remove the cake from the oven and make holes in the cake by using a ladle’s handle. Pour the strawberry sauce into the holes and allow the cake to cool.
Garnish the cake with whipped cream, fresh strawberries and mint.
 

Recipe from Cucchiaio d'Argento

 
 

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