Creamy stracciatella cake: delicious to fall in love with

Sometimes we just feel like a moist cake with an airy, delicious cream. Do you feel that way sometimes? Then you should definitely read on, because today we’re going to tell you how to conjure up an ultra-creamy stracciatella cake.

Once baked, this pastry is sure to become one of your favorite recipes in no time. In the summer the whole thing tastes particularly delicious with some fresh fruit – in the winter with a creamy caramel sauce.

Looking for more cake highlights? We would like to make the choice a little more difficult for you…

But be careful when you bake! There are all kinds of mistakes that can happen when you bake a cake – and in the worst case, you end up throwing everything in the bin. And that would be really terrible.

Chocolate cake with whipped cream on a light plate.


Creamy stracciatella cake: delicious to fall in love with


Our stracciatella cake with a fine cream is simply irresistible. Ideally, you need a square springform pan, approximately 39 x 28 cm.

For the dough:

For the cream:


  1. First preheat the oven to 200 degrees top and bottom heat (180 degrees circulating air). Separate the eggs thoroughly. Using a hand mixer, beat the egg whites with 5 tablespoons of cold water until fluffy. Then gradually drop in about 60 g of the sugar. Continue to beat the mass continuously.

  2. Now mix the egg yolk with the remaining sugar and a pinch of salt until a thick cream has formed.

  3. Pour the specified flour through a sieve into a bowl and mix it with baking powder, starch and cocoa. Pour the whole thing through a sieve into the egg cream and fold in. Now fold in 1/3 of the egg whites and work until a fluffy dough has formed.

  4. Grease a square baking pan and pour in the batter. Bake the whole thing for 25 minutes on the middle rack.

  5. Meanwhile, pour the cold whipped cream into a chilled bowl. Mix the powdered sugar with the whipped cream. Whip the cream with the hand mixer and gradually add the icing sugar mixture until a firm cream forms. Fold about 40 g of the grated chocolate into the cream. Refrigerate the whole thing.

  6. Remove the baked cake from the oven and cut in half while still warm to form two sheets. Allow dough to cool and cut in half while still warm to form two sheets. Allow the dough to cool and then spread the bottom half with 3/4 of the cream. Place the second cake plate and spread the remaining cream on top. Sprinkle the remaining chocolate shavings over the cake and refrigerate until ready to eat.

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