Strawberry Cake for 100 people
Homemade
Ingredients
For the cake (35 x 45 cm pan)
12 large eggs
600 g sugar
1 tbsp vanilla essence
400 ml whole milk
400 ml vegetable oil (or melted butter)
900 g whole wheat flour
30 g baking powder
1 pinch of salt
For the syrup:
1 1/2 can of condensed milk (200 g)
300 ml boiled hot water
For the filling:
500 g strawberry jam
250 g chopped fresh strawberries
For the cream (whipped cream)
800 ml whipping cream (35% fat)
200 g caster sugar
1 tbsp vanilla essence
For decoration:
500 g whole fresh strawberries
Optional: glossy gel or light jam to add shine Strawberries
Preparation
1. Biscuit
Preheat the oven to 180°C. Grease and flour a 35 x 45 cm (14 x 18 inch) pan or line it with butter paper.
Beat the eggs with the sugar until very frothy and light in color (dot letter).
Add the vanilla, milk, and oil little by little, beating gently.
Sift the flour, baking powder, and salt. Fold in several batches using an immersion motion.
Pour into the pan and bake for 40–45 minutes, until a baguette comes out clean.
Let cool and cut into 2 horizontal layers.
2. Almibar
In a bowl, mix the condensed milk with the boiled water until well combined.
Set aside for the biscuit brush.
3. Cream
Beat the cold milk cream with icing sugar and vanilla until stiff peaks form.
4. Filling
Place the first layer of sponge cake on a base.
Generously brush with condensed milk syrup.
Spread a layer of strawberry jam, then add the chopped strawberries.
Top with a layer of whipped cream.
Place the second layer of sponge cake on top and brush with syrup again.
Cover the entire cake with an even layer of whipped cream.
Decorate the edges with pastry sleeves.
Spread whole fresh strawberries on top and around the edges.
Optional: Add shine with frosting or light jam.
Servings
35 x 45 cm pan: 100 to 110 medium servings
