Home Sweet Strawberry Aerial Cake

Strawberry Aerial Cake

Difficulté : Medium
Catégorie : Sweet

Here is a very light strawberry cake that my mom made for a dinner party. Everyone thought it was really delicious and so she sent me the recipe. She had done it a bit “on the fly”, as I often do, and she wrote everything down. A very easy cake to make, quick to prepare and devours itself effortlessly. In addition we would almost have a good conscience! To enjoy the summer a little bit more ! 

Strawberry cake recipe for a 20cm pan
Pistachio (or almond) cookie:
-2 eggs
-65g of sugar
-30g of flour
-35g pistachio or almond powder
-20g of soft butter

Strawberry cream:
-500g of fresh strawberries
-95g of sugar
-the juice of half a lemon
-210g of whole liquid cream
-5 sheets of gelatin

-Strawberry or raspberry syrup or liqueur
-Raspberry brandy

200g of strawberries for the decoration
First, prepare your cookie. Whisk the eggs and sugar together at high speed until the mixture is very airy and fluffy.

Meanwhile, mix the flour and pistachio powder.

When the mixture is very foamy, add the flour/pistachio powder.

Mix by lifting the whole as for a foam.

Pour in the melted butter and mix gently.

Prepare your 20cm diameter removable rim cake pan (if possible). Line the bottom with parchment paper and lightly grease the inside edge. 

Pour the dough and bake it for 20 minutes at 180°C.

Open the pan and carefully place the cookie on a rack.


Put the strawberries and sugar with the juice of half a lemon in a blender to reduce it to a thick juice. Soak gelatin sheets in cold water.

Take a small portion (half a bowl) of the strawberry juice and heat it in the microwave or in a saucepan. When it is hot, add the wrung out gelatin leaves.

Whip the cold cream, add the strawberry juice little by little and lastly the juice containing the gelatine. 

Mix by lifting with a spatula.

Put a piece of cling film in the bottom of the same 20cm baking pan. To make sure it sticks well and doesn’t wrinkle, I oiled the bottom plate and then put the stretch wrap on. Place strawberries in the bottom according to the decoration of your choice.

Pour in half of the strawberry cream.

Cut the pistachio cookie in half and place one half on the cream. 

Soak it in a brandy-syrup mixture. 

Pour in the remaining cream and then the second disc of dough that you will soak. Put cling film over the whole thing and place in the fridge for at least one night (10 hours minimum). 

The next day, run a hair dryer around the edge of the pan, turn it out onto a plate and unmold. Remove the bottom plate (which is now on top!) and remove the cling film at the last moment, just before devouring.

This cake is very light and you’ll probably only take a few bites even though it’s not that small! 

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