Our fabulous Berry Cloud Cake is a real eye-catcher on the dining table and will have you floating on cloud nine. We will explain how you can easily prepare this soft cake yourself.
Berry Claws: It doesn’t get any easier!
The name of this cake does not come from anywhere. Our Berry Cloud Cake combines super-moist, fluffy dough with lightly toasted meringue cream. This will make your cake a real eye-catcher that no one can resist.
We use strawberries for our cake, but of course you can use other berries. That completely depends on your personal preference. Thanks to the practical box shape, the berry cloud cake can be cut into pieces, which makes it perfect if you are expecting guests. The setup is quick and easy, making it perfect for a surprise visit. The cake can easily be stored in the refrigerator. Also prepare it a day in advance and then take it with you or serve it fresh. The perfect cake for every occasion!
As you know, the eye eats with you. Therefore, it is not wrong that your cake not only tastes good, but also looks beautiful. Here we have selected more delicious cake recipes like:
Is that choice not enough for you? Then check out our complete collection of recipes. There you will find more cake recipes with strawberries. Enjoy browsing!
Berry Claws: A Wonderful Cake Delight
Our Berry Cloud will have you floating on cloud nine in terms of flavor! Get this blue cake.
For the clean
For the powder
For the meringue
Melt the strawberries at room temperature. Then 100 grams clean and cool. Mix together the cornstarch and the rest of the puree. Heat the oven to 160 degrees (circulating air).
For the dough, beat eggs, sugar, vanilla sugar and a little salt with a hand mixer for about 10 minutes until thick and creamy. Gradually mix in the oil and strawberry milk drink. Mix the flour and baking powder, stir into the egg mixture.
Pour about 1/3 of the batter into a greased and floured loaf pan (30 cm long) and smooth. Spread half of the puree mixture on top. Put 1/3 of the dough on top and smooth it gently. Spread the rest of the puree mixture and butter on top.
Bake in a preheated oven for 45 minutes (stick test). Remove the cake, let it cool for 15 minutes, then carefully remove it from the tin on a wire rack and cool completely.
For the meringue, beat the egg whites and a little salt until smooth, add sugar. In a very short time, the remaining pure folds will be folded into a mass of marble. Spread the marmalade well on the cake. Heat for 2 minutes under the flame. Take it out and let it cool.