Classic strawberry cake with cream and almond brittle

Klassischer Erdbeerkuchen mit Sahnecreme und Mandelkrokant

| gluten free |


Recipe by : Johanna from

Ingredients: for 1 cake, approx. 24 cm x 24 cm

For the biscuit base :

  • 3 eggs size M
  • 90 grams of sugar
  • 70g softened butter
  • 100 g Ruut cassava flour
  • 40 g almond flour
  • 1 tsp baking powder (3 g)

For the almond brittle :

  • 100 grams of sugar
  • 2 tbsp cream
  • about 1 tablespoon butter
  • 4 tbsp flaked almonds

For the quark cream:

  • 350 g cottage cheese
  • 40 grams of sugar
  • 1 tbsp lemon juice
  • 1/4 tsp vanilla powder
  • 3 sheets of gelatin
  • 250 grams of cream
  • 1 packet of whipped cream

For the strawberries :

  • 500 - 600 g strawberries (depending on size)
  • 1 packet of red cake glaze


Tip :) Only use a kitchen scale for our recipes and to weigh the flour.


  1. Beat the eggs and the sugar for about 5 minutes at the highest level until fluffy, preferably with a food processor. Add the butter and stir well.
  2. Mix the cassava flour, almond flour and baking powder and add spoonfuls while stirring.
  3. Fill the dough into the mold* and bake at 180° for approx. 13 minutes.

*Depending on the cake shape, the baking time may vary slightly.

almond brittle:

  1. While the cake is in the oven, prepare the almond brittle.
  2. Melt the sugar in a saucepan, add the cream and butter and mix well. The sugar will clump a little at first, but will dissolve again. Leave the caramel on the stove and stir until the mixture is smooth and free of chunks.
  3. Stir in the flaked almonds and pour the almond brittle onto the still warm cake (let it cool for about 2 minutes when it comes out of the oven) and spread evenly. Let the cake base cool down completely.

Cottage cheese cream:

  1. Soak the gelatine in cold water for a few minutes.
  2. Mix the quark, sugar, lemon juice and vanilla powder.
  3. Squeeze out the gelatine and melt it in a saucepan, but don't let it boil! As soon as the gelatin has dissolved, remove from the heat and stir in 2 tablespoons of the quark cream. Now mix the gelatin cream into the remaining quark cream.
  4. Whip the cream briefly, sprinkle in the cream stiffener and continue stirring until the cream is stiff. Fold the cream into the quark cream and spread evenly over the cake.


  1. Wash the strawberries, remove the green and cut in half. Scatter the strawberries, cut side up, slightly overlapping on the whipped cream.
  2. Prepare the cake glaze according to the package instructions and pour evenly over the strawberries. Place the cake in the fridge for at least 3 hours, preferably overnight.
  3. Carefully remove the cake from the mold and serve.



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