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Strawberry Chantilly Cake
A layer cake of soft vanilla sponge, sugared strawberries and a whipped cream set with a little gelatin so it holds like frosting. The Stack Cooker bakes both layers at once in the microwave, and the SuperSonic Chopper Tall chops the fruit, mixes the batter and whips the cream.
- Total time
- 111 min
- Prep
- 40 min
- Cook
- 11 min
- Rest
- 60 min
+ Tupperware SuperSonic Chopper, Tupperware MicroCook Pitcher
Ingredients
Method
Put the strawberries, 1/4 cup (50 g) of the sugar and the salt in the Tupperware SuperSonic Chopper Tall. Cover and pull the cord until the fruit is coarsely chopped, then keep in the fridge until assembly.
Grease and flour the 3 qt (3 l) casserole and the 3/4 qt (750 ml) casserole of the Tupperware TupperWave Stack Cooker.
Melt the butter in the Tupperware Micro Pitcher on high power (1000 W) for about 25 seconds. Pour it into the clean SuperSonic Chopper fitted with the paddle, add the rest of the sugar and pull the cord until blended.
Add the eggs, cream, yogurt, vanilla, baking soda and cornstarch and pull about 20 times, then add the flour and pull about 20 times more, until the batter is smooth.
Share the batter between the two casseroles with a spatula, stack them and cover. Microwave on high power (1000 W) for 11 minutes, until a knife in the centre comes out clean. Let stand 30 seconds, turn the cakes out onto a rack and leave to cool completely.
For the frosting, stir the gelatin into the cold water in a small bowl. Whip the cream, powdered sugar and vanilla in the SuperSonic Chopper with the whip attachment until soft peaks form, add the gelatin and keep whipping until stiff. Chill until needed.
Set the first cake on a plate, cover with the strawberries and spread a third of the frosting over them. Top with the second cake, spread another third on top and the rest around the sides. Decorate with sliced strawberries and serve, or keep covered in the fridge for up to 3 days.
