Strawberry Dome Cake Recipe

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Strawberry Dome Cake
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Ingredients
19
Count
Nutrition
386
Calories
Total time
20
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350 F (180C). Butter the sides and bottom of a 10 x 15 x 1 inch
  2. Baking sheet. Line the bottom with parchment paper, butter the paper and sprinkle With flour.
  3. Sieve the flour and salt together and set aside.
  4. Beat the 5 egg yolks and 1/3 cup of the sugar on medium high speed until thick and pale yellow and falls like a ribbon when the beaters are lifted.(3-4 minutes). Add the vanilla and beat till combined.
  5. In a clean bowl, beat the egg whites until soft peaks form. Start adding the remaining 1/2 cup sugar 2 tbsp at a time until shiny and stiff peaks form.
  6. Fold in the egg yolks mixture then sprinkle the flour mixture over them and fold again. Spread the mixture in the baking sheet and bake for 18-20 minutes until springy to the touch. Cool for 25 minutes.
  7. Cover the bottom and sides of a round glass bowl with plastic (cling film).Cut the cake into stripes and use to line the sides and bottom. Making sure to cover all empty spaces with small pieces of cut cake. Make sure to make a round cut for the bottom.
  8. Make filling:
  9. Sprinkle the gelatin over the water in a small heatproof bowl and leave for 5 minutes till Spongy. Set the bowl over a saucepan of simmering water and stir until dissolved.
  10. Quickly whip the 2 cups heave cream with the icing sugar till peaks form then add the gelatin mixture and beat until only combined. Fold in the strawberry yogurt and the chopped strawberry until all combined.
  11. Fill the prepared cake bowl with the yogurt cream mixture and cover with the round cut cake. Seal tightly with the edges of the plastic wrap and chill for 3-4 hours.
  12. Invert the cake into a deep serving dish , spread all around with cream and drizzle strawberry sauce around the sides. Sprinkle with almonds. Enjoy!!
  13. N.B If storing the cake, sift 1 tbsp icing sugar over a sheet of parchment and Invert the baked cake over. Roll the cake and the parchment like Swiss roll method and seal the sides. Store at room temperature for up to 2 days
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 386.4 Kcal (1618 kJ)
Calories from fat 196.37 Kcal
% Daily Value*
Total Fat 21.82g 34%
Cholesterol 160.67mg 54%
Sodium 368.68mg 15%
Potassium 107.94mg 2%
Total Carbs 40.03g 13%
Sugars 21.67g 87%
Dietary Fiber 2.34g 9%
Protein 9.87g 20%
Vitamin C 3.1mg 5%
Iron 2mg 11%
Calcium 83.4mg 8%
Amount Per 100 g
Calories 290.58 Kcal (1217 kJ)
Calories from fat 147.67 Kcal
% Daily Value*
Total Fat 16.41g 34%
Cholesterol 120.82mg 54%
Sodium 277.25mg 15%
Potassium 81.17mg 2%
Total Carbs 30.1g 13%
Sugars 16.3g 87%
Dietary Fiber 1.76g 9%
Protein 7.42g 20%
Vitamin C 2.4mg 5%
Iron 1.5mg 11%
Calcium 62.7mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.1
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

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