Sandwich cake

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Ingredients – cake:

5 eggs *;
270 g unsalted butter *;
270 g sugar;
270 g unleavened flour (t55);
1 tea spoon yeast for cakes;
1 tea spoon vatel’s baking soda;
1,5 dessert spoons vanilla essence;
½ coffee spoon vatel’s sea salt from the algarve


2 packs of fresh cream;
125 g mascarpone cheese;
6 soup spoons powdered sugar;
fresh strawberries

Turn on the oven at 180ºc. Grease two moulds without a hole with 24 cm diameter. Line them with parchment paper. In an electric mixer, beat the sugar and butter until smooth. Add the eggs, one at a time, always with the mixer on. Add the vanilla and vatel’s sea salt from the algarve.

Finally, add the flour, yeast, vatel’s baking soda and vatel’s sea salt from the algarve, mixing without using too much force.

Divide the dough evenly between the two forms, smoothing with the help of a spoon and make a slight hollow in the centre. Bake for 20 minutes (test with a toothpick before removing the cake from the oven). Cool the cakes completely before placing the filling.


Beat the cream with the help of an electric mixer. In another bowl, beat the mascarpone cheese with the sugar. Gradually add the cream to the cheese, with the mixer on, until you get a homogeneous cream. Place one of the cakes on the serving plate. The cakes should have been slightly lower in the centre, so that it is possible to add an extra dose of filling.

Place half the cream in the centre of the cake.

After cleaning the strawberries in water with baking soda, cut them into slices and distribute in a layer over the cream.

Place the remaining cream on top of the strawberries. Carefully position the other cake, with the hollow facing down. Lightly press the cake until a little filling comes out at the sides. With the help of a spatula, smooth the excess filling. Sprinkle the cake with powdered sugar and serve very fresh.

This time, baking soda has two functions: to clean the strawberries, dissolving 1 teaspoon in a litre of water and making the cake more fluffy. Usually, baking soda is used simultaneously with yeast in muffins or cookies, which have a short cooking time. In this case, as the cake dough is divided into two wide shapes to make a low cake (24 cm in diameter), cooking is also shorter than in another ordinary cake.

The sea salt gives that extra flavour to the dough.

This article was developed with the support of vatel.

I may have received fees and / or products, but the content was written by me and contains only my opinion

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