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German Pastry Chef, home

Cakes, Layer Cakes

Strawberry Mole Cake

by Lisa

Trained pastry chef

Strawberry mole cake with a dome of cream covered in sponge crumbs, cut to show the strawberry filling
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Prep
10 min
Bake
20 min
Total
30 min
Makes
12 slices

Here I'm presenting a unique cake that combines the freshness of a strawberry cake with the creaminess of a mole cake (known in Germany as Maulwurfkuchen). This cake is a real eye-catcher and will delight your guests.

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The cake is made from a moist sponge that is filled with fresh strawberries and a delicious vanilla cream. The strawberry cream forms the "molehill" of the cake, giving it not only a special look but also an incredibly fruity note.

I'll show you step by step how to make this unique strawberry mole cake yourself, and share tips and tricks for getting it just right. With sun-ripened strawberries as the highlight, this cake becomes a true explosion of flavor.

Surprise your friends and family with this special treat and enjoy the taste of chocolate and strawberries together. This cake is perfect for any occasion and is sure to bring amazed faces to the table.

Ingredients

Makes 12 slices

Sponge

  • 3large eggsGerman size M, at room temperature!
  • ½ cup plus 1 tbsp110 ggranulated sugar
  • 1 pinchsalt
  • 2 tspvanilla sugar1 packet = 2 tsp (8 g). Sugar flavored with vanillin (artificial vanilla), sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
  • 1 tsplemon zest
  • 1 cup120 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • 1 tspbaking powderGerman baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK use baking powder, 1 tbsp plus ¾ tsp per 15 g packet.
  • 2 tbsp30 gunsalted buttermelted. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.

Filling

  • 1 cup250 gmascarponeor heavy cream as a substitute
  • ¾ cup plus 1 tbsp200 mlheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • ¼ cup50 ggranulated sugar
  • 3 packetswhipped cream stabilizer1 packet = about 8 g. A packet of modified starch and sugar that keeps whipped cream firm; one packet is used for about 1 cup (250 ml) of cream. In the US use whipped cream stabilizer powder (sold online and in some baking aisles), or about 1 tbsp nonfat dry milk powder per cup of cream; in the UK, cream stabiliser powder (sold online), or a spoonful of mascarpone whipped in with the cream.
  • 7 oz200 gstrawberries
  • 1 ¾ oz50 gchocolate shavings

Method

Sponge

  1. Preheat the oven to 350°F (170°C) convection (fan). Line the bottom of a springform pan with parchment paper.

  2. Beat the eggs with the sugar, vanilla sugar & salt for 10 to 15 minutes.

  3. Mix the flour & baking powder with the lemon zest, sift over the egg mixture and gently fold in.

  4. It's best to drizzle in the melted butter while you fold in the flour, and fold it in as well.

  5. Pour into the springform pan, put it in the oven right away and bake until golden. After baking, leave the sponge in the pan, turn it upside down onto a wire rack and let it cool completely.

Vanilla cream

  1. Whip the cream with the sugar (and mascarpone), sprinkling in the whipped cream stabilizer at the end.

  2. Release the sponge from the pan and hollow it out halfway down, leaving a ½-inch (1 cm) wide border. Crumble the removed sponge finely.

  3. Fill the hollow with either fresh strawberries or strawberry purée, then spread the cream mixture on top and shape it into a dome.

  4. Scatter the crumbs over the cream hill and press them on lightly. Ideally, chill for at least two hours before cutting.