Strawberry & Malted Milk Layer Cake

Desserts Food
Dr. Oetker Professional
16 Servings
345g plain flour
3 Dr. Oetker Baking Powder Sachets
75g ground almonds
225g unsalted butter, plus extra to grease
260g golden caster sugar, plus 3 tbsp
4 medium eggs
5ml Dr. Oetker Madagascan Vanilla Extract
7 tbsp Malted Drink Powder
225ml milk
450g strawberries
400ml double cream
Dr. Oetker Mini Wafer Flowers
Thyme leaves
  1. Preheat the oven to 170°C
  2. Grease 3 x 18cm cake tins and double line the base and sides with baking parchment. Mix the flour, baking powder and ground almonds in a bowl, leave aside
  3. Beat the butter and 260g sugar until creamy and pale. Gradually beat in the eggs then mix in the vanilla extract and 3 tbsp of the malted drink powder
  4. Fold in the flour mixture, followed by the milk. Divide between the tins, smoothing the tops
  5. Bake on the lower shelf for 25-35 minutes or until an inserted skewer comes out clean. Remove from the tins to a wire rack to cool

  6. Roughly chop 100g strawberries and add to a small saucepan along with the remaining sugar. Roughly mash then set over a medium heat. Bubble for a few minutes until syrupy
  7. Pass through a sieve discarding the pulp and leave to cool
  8. Add 175g strawberries roughly chopped and mix in the syrup. Halve the remaining strawberries and keep the smaller ones whole
  9. Whisk the cream with the rest of the malt extract until holding its shape. Put one of the sponges on a serving plate, spread over a third of the cream and half the chopped strawberries and some of the syrup. Top with another sponge, and repeat
  10. Set the last sponge on top then spread with the remaining cream and halved and whole strawberries, drizzle over a little more syrup. Add the thyme leaves and mini wafer flowers