EM Cake Push-Ups

I somehow found myself supporting Germany in the Eurocup… At least I found a colourful way.

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EM Cake Push-Ups

  • Fresh Strawberries (for the whole experience, go pick them yourself)
  • Vanilla pudding (Dr. Oetker, have a look at the Herrencreme post for the recipe!)
  • Melted chocolate (for the letters)

For the chocolate cake

  • 170 g self-raising flour
  • 50 g cocoa powder
  • 1/4 tsp salt
  • 110 g butter
  • 160 g sugar
  • 125 ml buttermilk (or 125 ml normal milk + 7 ml vinegar, let stand 5 minutes)
  • 1/2 tsp vanilla extract
  • 2 eggs
  • 70 g dark chocolate

The batter for this chocolate cake is the same as the one for the Ferrero Roche Cupcakes (very rich), so have a look there for the instructions and then bake at 160° C fan for 20 miblog.pngnutes in a lined 27 cm round tin, check if it’s done using the skewer test.

To assemble!

For how to cut the cake and assemble, this is a good video (minute 4:20). No nonsense of baking cupcakes to destroy them…  And remember that with the cake leftovers you can always make cake pops 🙂

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Strawberry picking with Lady Mary Queen of Cakes

Sponge cake with fresh self-picked strawberries and whipped cream. A winner.

Strawberry and cream sponge

Have you ever compared self-picked strawberries to supermarket ones? I know going to a strawberry field might not be the easiest, most convenient or accessible thing (unlike for little John), but for those (as myself) lucky enough to have one half an hour drive from their home, it´s not a difficult choice.

Strawberry picking

Obviously we had to do one last trip for the season, and this was the result:

Strawberry and cream filled sponge

For the Sponges

Mary Berry’s recipe, it doesn’t get better than this:

  • 225 g butter
  • 225 g caster sugar
  • 225 g self-raising flour
  • 2 tsp baking powder
  • 4 eggs

Preheat the oven at 180 °C (160 °C + fan), grease and line two 20 cm round tins. Place all the ingredients in a large bowl and beat at low speed for 2 minutes or until smooth. Divide the batter between the two tins, smooth the surface and bake for 20 to 30 minutes (until the tops spring back when touched and the cake shrinks away from the sides).

For the filling

  • Freshly picked strawberries
  • Whipping cream

Whip the cream, wash and halve the strawberries. Place the strawberries on the first sandwich, followed by the cream and place the second sandwich on top. Sprinkle with powder sugar to make it pretty.

Strawberry and cream sponge Strawberry and cream sponge