Home » Soft cake with Strawberry Jam and cream

Soft cake with Strawberry Jam and cream

by Ada Parisi
5 min read

Today I propose a perfect sweet for a family weekend, But even at a children's Party. Not that adults don't like, We are all ' over’ and we devoured: soft cake with Strawberry Jam and cream. Is’ a very simple but tasty cake: only drawback, It must be used within one or two days, because the cream is obviously very perishable. But since I don't typically advances some problem there. This is the famous pie Victoria, I have, however, covered in cream and chopped pistachios. The jam I used is special: is a Sicilian production from organic farming, from Belpasso, in Catania, sale online website Sicilian tastes and flavours together with other products of excellence Sicilians as honey of black bees, prickly pear jams India, Etna thigh PEAR, wines, Sicilian beers, cheese and salami.

Ingredients for a cake of 24-26 centimeters:

  • 250 grams of flour
  • 250 grams soft butter
  • 200 grams of powdered sugar
  • 80 grams of egg yolks (about 4 egg yolks, but weight it)
  • 160 grams of egg whites
  • a heaped teaspoon of baking powder
  • 2 tablespoons rum or brandy
  • the zest of a lemon rind
  • a tablespoon of vanilla extract
  • a pinch of cinnamon
  • butter and bread crumbs to the cake Pan, to taste
  • 350 grams of Strawberry Jam (I use organic jam Giusafrà which you can find for sale here)
  • 750 ml of whipping cream
  • granulated sugar cash to sweeten the cream as required
  • chopped pistachios of Bronte to garnish the cake as required (or powdered sugar if you do not want to cover everything the sweet cream)

Preheat oven to 190 degrees static. Planetary or with an electric mixer fit together in the butter and sugar until the mixture is soft and fluffy, then add the egg yolks one at a time, vanilla extract and rum (or the brandy) and then slowly the sifted flour with the cinnamon, the yeast and the grated lemon rind. When you have a smooth, homogeneous and well mounted, set aside. Whisk the egg whites until very firm and join them slowly, using a spatula, the compound obtained previously.

Grease the Pan and carefully sprinkle breadcrumbs, then pour the mixture into the Pan. Bake for 50 minutes and check that the inside of the cake is cooked by inserting a toothpick or metal: If it comes out clean the cake is cooked, otherwise continue cooking other 5-10 minutes. Bake the cake, put it on a wire rack and let cool completely.

Cut the cake in half and distribute, on the bottom, the Strawberry Jam. Whip the cream with sugar (the amount depends on how much you like sweet, I put about 6 tablespoons) a very firm snow and pour half on jam, distributing it evenly. Cover with the other half of cake. At this point, You can do like me and cover the entire cream pie, both above and on the sides, with the help of a spatula, and then garnish with chopped pistachios, or sprinkle the surface of cake with plain powdered sugar. In both cases, It is very good.

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Joe Parisi February 6, 2014 - 19:21

This blogger is absolutely awesome she lives in Sicily and taught me how to translate everything into English so I can reader blogs everyday very helpful lady.I’m not just saying that because we happen to have the same last name we have never met before but she took the time to teach me how to do this and appreciate it

Sicilians creative in the kitchen February 7, 2014 - 10:34

Thanks Joe, you are very kind! ADA

Francisco José gomez February 2, 2014 - 10:27

Mmmmmmm. rico rico jajjajajjaaj
Hice esta parecida a cake,
Crema de pera por encima y mermelada echa por mi. De limon.
Ahhhh tsmbiem comer rapido jjaajjajaja
Un abrazo desde España. Feliz domingo

Sicilians creative in the kitchen February 2, 2014 - 12:01

MUchas gracias Francisco! I will come and see your cake, it sounds wonderful! Cheers! ADA

Tina Russo February 1, 2014 - 23:40

This cake looks delicious but can’t you say how many eggs instead of saying how many grams? I live in Italy so how many grammi would they be???
What about adding something liquid so the cake will be my soft?

Sicilians creative in the kitchen February 2, 2014 - 12:07

Hi Tina! Welcome on my blog, the yolk are about 4, but is better if you thinks about grams because there are a lot of differente between a yolk and another. You don’t need to add liquid because the cake is very soft, but if you want a bit of milk don’t create any problema. Hello!

2 Friends in the kitchen February 1, 2014 - 14:50

Hi, neanche io sono più una bambina, ma ne prendo volentieri una fettina, or rather two, buon fine settimana.

Sicilians creative in the kitchen February 1, 2014 - 17:51

Ciao Miria! Per te anche tre… tra l’altro è una torta che non regge molto la prova del tempo vista la panna, bisogna sbrigarsi a mangiarla! A hug, ADA

coccolatime February 2, 2014 - 11:30

oddio ….. stupenda….. printed ... I just right of Strawberry Jam this summer…you are very good!!!

Sicilians creative in the kitchen February 2, 2014 - 12:00

Hello!!! Is’ a simple cake with homemade jam and will be even better! Good Sunday!


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