Erdbeerkuchen (German Strawberry Cake)
I’ve lived in Germany for about a year and a half, and I must say, one thing Germans do well is cake. There is a bakery on every corner and there is always a slice of delectable cake waiting for you, usually piled high with fresh fruit.
One very common cake here is the Erdbeerkuchen, or “strawberry cake.” You can buy a slice of it anywhere in this area. As general as the term “strawberry cake” sounds, this cake has a specific airy base with a light layer of vanilla pudding and topped with strawberries in a gelatin. (It’s sometimes made with raspberries as well!)
I found a few different recipes to make my own Erdbeerkuchen, and eventually combined parts of three separate recipes to make my own. Check it out and try it for yourself!
For the cake:
- 3 eggs
- ½ cup sugar
- ¾ cup flour
- 4 tablespoons vegetable oil
- 1.5 teaspoons baking powder
- 1.5 teaspoons vanilla
- ¼ cup cornstarch
For the strawberry topping:
- 1 packet instant vanilla pudding (or if you’ve got the time, don’t use instant and make the vanilla pudding ahead of time)
- About 1 lb of whole strawberries
- 1 packet gelatin mix (clear, unflavored or strawberry)
- ¼ cup sugar
- 4 tablespoons cornstarch
- 2 tablespoons cold water
Pre-heat oven to 325 degrees F.
Line a torte pan with parchment paper on the bottom and grease the sides. (I didn’t have parchment paper when I made the cake this time, and just greased the bottom of the pan, Unfortunately the cake stuck and I wasn’t able to get it out of the pan. Don’t skip this step!)
Using a hand mixer, beat eggs into the sugar. Add vanilla and oil.
Fold in flour, baking powder and cornstarch.
Pour into the torte pan and bake for 16-19 minutes.
When the cake is finished baking, let cool for 10 minutes and flip it upside down out of the pan. (Like I mentioned earlier, mine stuck to the pan because I didn’t use parchment paper. So in these photos, mine is upside down. Whoops!)
While the cake is cooling, cut each strawberry in half. Place the strawberries in a bowl and sprinkle lightly with sugar.
Once the cake is cooled, spread a thin layer of vanilla pudding on the top of the cake.
Combine the cornstarch and cold water. In a saucepan, heat the sugar and cornstarch over medium heat. Stir until thick.
While the glaze is in the saucepan, place the strawberry halves cut-side down on top of the pudding on the cake.
Remove the sugar and cornstarch mixture from the saucepan and add in the gelatin. Stir and let it cool for a few minutes, then pour the mixture over the entire cake, covering the strawberries.
Let it sit and cool so the glaze will set properly.
Serve with whipped cream and coffee! Guten Appetit!