Strawberry and Nutella cake — the photo says it all about the taste :)

Ingredients:

3 eggs

1/2 cup melted butter

1 cup water

1/2 cup strawberry jam (smooth, no pieces)

a drop of red food coloring — optional

2 cups sifted flour

2 teaspoons vanilla

2 teaspoons baking powder

1/2 teaspoon baking soda

a pinch of salt

Chantilly cream:

1/2 cup cold milk

1 packet instant cream powder (vanilla or chocolate)

Nutella for topping

Preparation:

Beat the eggs with an electric mixer at medium speed. After a short while add the melted butter, 1 cup of water, the strawberry jam and the food coloring, and continue mixing.
Combine the dry ingredients and add them gradually to the cake mixture, then increase the mixer speed until the strawberry cake batter is smooth and uniform.
Grease the cake pan with butter, dust with flour, and pour the batter into the pan.
Bake in a preheated oven at 180°C (350°F) on the middle rack — watch while baking. It will need up to 35 minutes maximum depending on your oven.
When the cake has completely cooled, cut it horizontally into two equal layers.
Prepare the cream: whip the instant cream powder with cold milk until it thickens and you obtain the cream to use for filling the cake. Or prepare the cream in advance and chill it in the refrigerator before use.
Spread Nutella over the top layer.
Refrigerate the cake and serve it cold.

This delicious cake is from a friend and chef of Sho Tabkhin Today

Amir Youssef

Click Amir's name to visit his profile page

For more wonderful and easy cakes see Lemon sponge cake

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Strawberry and Nutella Cake

Prep checklist

Cooking notes