May Cake with Strawberries and Woodruff
May Cake with Strawberries and Woodruff
Fresh, creamy & perfect for spring 🍓🌿
❤️ Introduction
When spring arrives, nothing tastes better than a light strawberry cake with the unique fresh flavor of woodruff. This beautiful May cake combines a fluffy sponge cake, creamy woodruff filling, and sweet fresh strawberries — perfect for Mother’s Day, birthdays, or an elegant weekend dessert.
🛒 Ingredients
For the Sponge Cake
- 4 eggs
- 120 g sugar
- 1 packet vanilla sugar
- 120 g flour
- 1 tsp baking powder
For the Woodruff Cream
- 500 ml heavy cream
- 2 packets whipped cream stabilizer
- 250 g mascarpone
- 1 packet woodruff gelatin dessert mix
- 250 ml water
- 60 g sugar
For the Topping
- 400 g fresh strawberries
- A few fresh woodruff leaves for decoration
- Optional: clear cake glaze
👩🍳 Instructions
1. Bake the Sponge Cake
Preheat the oven to 180°C (350°F).
Beat the eggs, sugar, and vanilla sugar until light and fluffy. Carefully fold in the flour and baking powder.
Pour the batter into a springform pan and bake for about 20 minutes. Let it cool completely.
2. Prepare the Woodruff Cream
Prepare the woodruff dessert mix with water and sugar according to the package instructions, but do not let it fully set.
Mix the mascarpone until smooth, then stir in the cooled woodruff mixture.
Whip the cream with the stabilizer until stiff and gently fold it into the mascarpone mixture.
3. Assemble the Cake
Place the sponge cake on a cake plate and secure a cake ring around it.
Spread the woodruff cream evenly over the cake.
Refrigerate for at least 2 hours.
4. Decorate
Halve the strawberries and arrange them beautifully on top of the cake.
Optionally brush with clear cake glaze and decorate with fresh woodruff leaves.
💡 Tips
- Fresh garden woodruff gives the best aroma.
- Add a little lemon zest for extra freshness.
- The cake tastes even better the next day.
⏱️ Time
- Prep Time: 30 minutes
- Baking Time: 20 minutes
- Chilling Time: 2 hours
Enjoy your delicious spring cake! 🍓🌿
