MADEIRA CAKE WITH STRAWBERRY AND CREAM CHEESE TOPPING AND FILLING
250 g soft butter or stork bake
410 g sugar
5 extra large eggs
360 g cake flour
10 ml baking powder
5 ml salt
10 ml vanilla
250 ml milk
Turn on oven to 190 ºC and grease and line pans.
Beat eggs and sugar till light and creamy.Add eggs one at a time and beat in well, sift flour, salt and baking powder and add alternately with milk and always ending with flour.
Add vanilla and beat into cake.
makes 3 x 8 inch tins.
I baked it in my oven dish and the top one I used the cupcake tin.
Bake for between 25-45 minutes depending on tins used. Test to see if cooked then turn out and let cool.
Yoghurt and cream cheese topping:
1 tin condensed milk
60 ml lemon juice
175 ml strawberry full cream yogurt
125 ml room temperature full cream cream cheese
250 ml stiffly beaten cold cream
Mix lemon juice into condensed milk till smooth and thick.
Add cream cheese then yoghurt and mix all till smooth, then add beaten cream . Refrigerate till needed. In a piping bag, it is easier to use.
Make 2 or one maderia cake, cool and cut one in half. (if using 2 with strawberries in middle, cut the middle out) then place half cake on plate.
Cut the piping bag and pipe a ring round the cake. Put strawberries around, then place ring cake layer on top and pipe another ring of topping and put strawberries around.
Fill the hole with strawberries, till slightly sticking out on top, place the other half cake on top and fill up with the rest of the topping and finish off with strawberries around …… and there you have it.
If you want to use only one layer, make half the recipe, cut cake in half, put topping on with strawberries, place the other half cake on top, add topping and strawberries ……. and there you have your strawberry cake and surprise, refrigerate before using so it can firm up again.
enjoy!!
Recipe and photo: Dunia Van Rensburg McMaster
