Strawberry & Malted Milk Layer Cake
Desserts
Food
Vegetarian
Dr. Oetker Professional
16 Servings
Ingredients
345g plain flour
3 Dr. Oetker Baking Powder Sachets
75g ground almonds
225g unsalted butter, plus extra to grease
260g golden caster sugar, plus 3 tbsp
4 medium eggs
5ml Dr. Oetker Madagascan Vanilla Extract
7 tbsp Malted Drink Powder
225ml milk
450g strawberries
400ml double cream
Dr. Oetker Mini Wafer Flowers
Thyme leaves
Method
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Preheat the oven to 170°C
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Grease 3 x 18cm cake tins and double line the base and sides with baking parchment. Mix the flour, baking powder and ground almonds in a bowl, leave aside
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Beat the butter and 260g sugar until creamy and pale. Gradually beat in the eggs then mix in the vanilla extract and 3 tbsp of the malted drink powder
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Fold in the flour mixture, followed by the milk. Divide between the tins, smoothing the tops
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Bake on the lower shelf for 25-35 minutes or until an inserted skewer comes out clean. Remove from the tins to a wire rack to cool
- Roughly chop 100g strawberries and add to a small saucepan along with the remaining sugar. Roughly mash then set over a medium heat. Bubble for a few minutes until syrupy
- Pass through a sieve discarding the pulp and leave to cool
- Add 175g strawberries roughly chopped and mix in the syrup. Halve the remaining strawberries and keep the smaller ones whole
- Whisk the cream with the rest of the malt extract until holding its shape. Put one of the sponges on a serving plate, spread over a third of the cream and half the chopped strawberries and some of the syrup. Top with another sponge, and repeat
- Set the last sponge on top then spread with the remaining cream and halved and whole strawberries, drizzle over a little more syrup. Add the thyme leaves and mini wafer flowers
