20/52 Strawberry Cake

Asparagus and strawberries are really the highlight of the season, I could eat both pretty much every day. (Having said that, I think I should find a baking recipe with asparagus to make next week or the week after that...)

Even better than plain strawberries is strawberry cake. Any kind. Don't you agree?

So without further ado:

Strawberry Cake
Adapted from here

Cake bottom:
75 g  (1/3 cup) butter, room temperature
75 g (1/3 cup + 1 teaspoon) sugar
1 package vanilla sugar (or 1 teaspoon vanilla extract)
2 eggs
salt
125 g (1 cup) flour
1 teaspoon baking powder
30 g (1/3 cup) almonds, sliced
2 tablespoons dark chocolate, grated

Cream:
75 g (2.6 oz) crème fraîche (or sour cream)
150 g (5.3 oz) yoghurt
1 tablespoon powdered sugar
grated lemon zest from 1/2 lemon
1 package "Sahnesteif" (cream stiffener; see comment below)

Strawberry topping:
500 g (1 pound) fresh strawberries
1 package red "Tortenguss" (glaze; see comment below)

• Preheat oven to 175°C (350°F).
• Mix all cake bottom ingredients, fill into prepared springform pan and bake for 20-25 minutes. Let cool.

• Mix all ingredients for the cream and spread evenly onto cooled cake bottom.

• Cut prepared strawberries into half, arrange them (cut side down) on the cream.

• Cook "Tortenguss"/glaze according to package instructions and pour evenly over strawberries.

My modifications:
The original recipe doesn't ask for any grated chocolate. I only had about 30 g of sliced almonds at home, so I added about 2 tablespoons of grated chocolate to the cake batter.
Sahnesteif and Tortenguss:
I googled "Sahnesteif" and was not really able to find an alternative for those of you not being able to buy these little sachets of cream stiffener. Please leave a comment if you know a good alternative!
Also for those of you who cannot buy the other little sachets of "Tortenguss"/cake glaze or for those of you who would like to make it themselves from scratch, I found a recipe that sounds good but that I haven't tested. I will put it in a separate post soon and link to it here.

The taste:
You can't go wrong with strawberry cake.
I really liked this one because the amount of cream topping is very moderate (if not little, but in a good way) and not heavy at all.
The cake bottom was a little on the dry side but still very good. Maybe I would add a bit more butter next time.
And I definitely thought that the small amount of grated chocolate I put into the batter made it a lot more interesting. Don't leave it out!

Any strawberry (or other berry) recipe suggestions from your side?