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Graduation Cake with Strawberry Filling and Almond Base Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 9 reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: About 25 pieces
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Description

A delightful Graduation Cake featuring a tender almond paste base, topped with a homemade strawberry jelly, smooth whipped cream, and fresh strawberries. This celebratory dessert yields about 25 servings and combines a moist baked base with fruity and creamy layers, perfect for marking special occasions.

Ingredients

Base

  • 750 g almond paste
  • 375 g butter or margarine
  • 6 eggs
  • 90 g plain flour

Filling

  • 500 g frozen strawberries
  • 100 ml water
  • 200 g Dansukker Jelly Sugar Multi

To decorate

  • 500 ml double cream
  • 2 tbsp Dansukker Icing Sugar
  • 1000 g fresh strawberries

Instructions

  1. Prepare the base: Coarsely grate the almond paste and place it in a mixing bowl. Add the butter or margarine and whisk together until the mixture is smooth and well combined.
  2. Add eggs and flour: Incorporate the eggs one at a time, mixing thoroughly after each addition. Then gently fold in the plain flour until evenly combined.
  3. Bake the base: Line a wide oven pan with greased baking parchment. Spread the almond paste mixture evenly into the pan. Bake in the center of a preheated oven at 175 °C (350 °F) for approximately 25 minutes, or until the cake is set and lightly golden. Remove and allow to cool.
  4. Prepare the strawberry filling: Chop the frozen strawberries roughly and place them in a saucepan with water and jelly sugar. Bring to a boil and boil for about 30 seconds to create a strawberry jelly mixture.
  5. Assemble the cake with filling: Once the cake base is cooled, peel off the baking parchment and transfer the cake onto a serving dish. Spread the warm strawberry jelly evenly over the cake base.
  6. Whip the cream topping: Whip the double cream together with the icing sugar until soft peaks form, ensuring a light and fluffy texture.
  7. Decorate the cake: Spread or pipe the whipped cream over the strawberry layer evenly. Finish by decorating the top beautifully with fresh strawberries.

Notes

  • Ensure the almond paste is coarsely grated for a better texture in the base.
  • Use fresh strawberries for decorating to enhance freshness and visual appeal.
  • The strawberry jelly should be warm but not hot when spreading over the cake base to avoid melting the cream.
  • Whip cream to soft peaks for easier spreading and piping.
  • This cake is best served the same day for optimal freshness.

Find it online: https://suerecipe.com/graduation-cake-with-strawberry-filling-and-almond-base-recipe/