The strawberry buttercream tastes excellent and is of course also wonderful as a filling for light cake bases. As the icing on the cake,
you could spread strawberry pieces on the bottom half of the base.
The cake should be kept in the fridge, but be sure to be at room temperature before serving. When cold, the cream is quite solid and the great aroma doesn’t come through.
INGREDIENTS FOR THE SOIL:
200 g butter, softened
180 g sugar
1 bag of vanilla sugar
1 pinch of salt
3 eggs
280 g flour
3 tbsp cocoa powder
2 tsp baking powder, sifted
200 ml buttermilk
preparation
Mix butter, sugar, vanilla sugar and salt until creamy. Add the eggs little by little. Mix the flour, baking powder and cocoa and stir in well. Stir in some of the buttermilk and finally add the rest.
Grease a tray (30x22cm) and line the bottom with baking paper.
Preheat the oven to 180 degrees (top and bottom heat) and bake the cake for about 30 minutes.
Let the customer cool down, turn it over, peel off the baking paper, turn it over again and place it on a plate.
INGREDIENTS FOR THE CREAM:
500 g strawberries
80 g sugar
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