Step 1: Preheat the oven to 180⁰C, then grease and line the base of two 18cm baking tins.
Step 2: Put the strawberry jelly cubes in a small microwavable bowl, add the water and heat on full power in microwave for 40 seconds or until jelly has fully melted. (It might need a stir and a bit of patience to fully melt.)
Step 3: Place the butter and sugar in large mixing bowl and beat until smooth, light and fluffy. Add pinch of salt, and then beat in eggs one at a time and then beat in 1tsp of Dr. Oetker Madagascan Vanilla Extract and half the jelly water.
Step 4: Sieve self raising flour and 1tsp of Dr. Oetker Baking Powder into a bowl and then gently fold into wet mix, with a large metal spoon. Fold in 2nd half of jelly water. Then split between the two baking tins and bake for 20 – 25 minutes.
Step 5: Allow to cool for a few minutes then run a knife around the edge of the tins and turn out onto a cooling rack and allow to fully cool.
Step 6: Meanwhie with an electric whisk beat double cream with icing sugar until fairly stiff. Place one of the cakes on a plate and cover the top with a thin layer of cream. Stand a ring of Dr. Oetker Heart Marshmallows around the edge.
Step 7: Take approx 150g of the beaten cream and place in a separate bowl.
Step 8: Chop the strawberries quite small and mix in with the 150g of cream along with the strawberry jam. Fill the space inside the marshmallows with this strawberry cream.
Step 9: Spread a thin layer of beaten cream on the base of the other sponge and then place on top of the strawberry cream / Marshmallows. Cover the top of the cake with the remaining cream.
Step 10: Decorate with Dr. Oetker Chocolate Hearts and Dr. Oetker Mini Wafer Flowers.
|Per Serving||Per 100 g / ml|
|Fat||40.39 g||12.02 g|
|Carbohydrate||175.66 g||52.28 g|
|Protein||15.72 g||4.68 g|
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