Sweets & Baking
Korean strawberry cream cake
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Timing
- Active approx. 40 minutes
- Cooking/Baking: Baking for 25-30 minutes
- Rest/Cool: 90 min. cool down; Cool for 1 hour
Estimated nutrition
per serving · Calculated for 12 servings.
- Energy
- ≈ 230 kcal
- Protein
- ≈ 4.3 g
- Carbohydrates
- ≈ 25 g
- Fat
- ≈ 12.3 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 4 eggs · ≈ 200 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 120 g sugar · ≈ 120 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 120 g flour · ≈ 120 g · Assumed quantity / reference product
Weizen Mehl, Type 405 (C214100) - 400 ml cream · ≈ 400 g · Assumed quantity / reference product
Schlagsahne mind. 30 % Fett (M173800) - 60 g powdered sugar · ≈ 60 g · Assumed quantity / reference product
Puderzucker (S111100) - 350 g strawberries · ≈ 350 g · Assumed quantity / reference product
Erdbeere roh (F301100)
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 4 eggs
- 120 g sugar
- 120 g flour
- 400 ml cream
- 60 g powdered sugar
- 350 g strawberries
Instructions
- Beat eggs and sugar until fluffy. Sift flour over it and fold in carefully. Pour into a baking paper-lined tin of about 20 cm.
- Bake at 175 °C top/bottom heat for 25-30 minutes; Allow to cool completely, about 90 minutes.
- Clean strawberries and pat dry. Whip the cream with powdered sugar and divide the cooled sponge cake horizontally.
- Fill with cream and some of the sliced berries. Decorate the outside with cream and remaining berries; cool for at least 1 hour. The similarity to the Japanese version NC-066 is a deliberately retained variant.
Tips
- Check the specified cooking using the result described; Time alone is not a safe test.
- Nicolaus says: “Today we count portions, not Christmas cookies.”
