Woodruff and strawberry cake

35 min. baking, about 75 min. decorating, 5 hours coolingpracticed
What you need: Baking ring with Ø 22 cm, piping bag and nozzle set, hand blender

For the biscuit

  • 170 g sugar
  • 200 g flour
  • 2 eggs
  • 60 g ground almonds
  • 250 g frozen baby spinach
  • 125 ml oil
  • 1/2 packet baking powder
  • 1 pinch of salt

For the woodruff cream

  • 250 ml buttermilk
  • 3 tbsp. sugar
  • About 10 sticks dried woodruff
  • 175 g mascarpone
  • 200 g cream
  • 1 Decocino Vegatine leaf
  • 1 Decocino vanilla pod

For the strawberry cream

  • 250 g strawberries
  • 75 g mascarpone
  • 100 g cream
  • 3 tbsp. sugar
  • 1 tbsp. Decocino flavouring paste lemon 
  • 1 Decocino Vegatine leaf
  • Decocino red colouring paste

For the decoration

  • A few strawberries
  • Daisies
  • Woodruff blossom
  • 150 ml cream
  • Decocino spray-on cake glaze


To make the biscuit

  1. Leave the spinach to thaw, squeeze out excess water and finely puree it.
  2. Preheat the oven to 160°C.
  3. Line the baking ring with baking paper.
  4. Beat the eggs with the sugar for a few minutes until the mixture is thick and creamy, using the highest setting on your mixer.
  5. Blend the flour, baking powder and almonds.
  6. In 2 portions of each component, work the flour, oil, and spinach into the egg mixture in alternation.
  7. Transfer the sponge batter to the baking ring and bake for about 35 minutes. Test for doneness using a skewer.
  8. Leave to rest for a few minutes, then remove the baking ring and allow to cool completely.

To make the strawberry cream

  1. Level off the dome in the cake and crumble the cut-off parts. The crumbs will be used for decorating later.
  2. Cut the cake base once horizontally. Put a cake ring around the lower base.
  3. Wash the strawberries, cut off each top and puree with the sugar and flavouring paste. If you like, add a little red colouring paste for a more vibrant tone.
  4. Whip the cream until it is stiff and leave to chill. Stir the mascarpone until it is smooth
  5. Blend the strawberry puree with a leaf of Vegatine in a saucepan and bring to the boil. Simmer for at least 2 minutes, stirring constantly, until the Vegatine leaf has dissolved completely. Remove the strawberry puree from the heat and blend with the cold mascarpone.
  6. Carefully fold the chilled puree into the whipped cream and spread on the cake base. The strawberry cream can become watery but will set when chilled.
  7. Place the second cake layer on top and press down lightly. Leave to chill in the fridge for at least an hour.

To make the woodruff cream

  1. In a pan, bring 150 ml buttermilk and sugar to the boil, then remove from the heat.
  2. Put the woodruff in the hot buttermilk and infuse for an hour. The buttermilk will congeal slightly, but don’t worry about this.
  3. Bring the remaining 100 ml buttermilk with 1 leaf of Vegatine and a scraped-out vanilla pod to the boil and simmer for 2 minutes, stirring constantly, until ingredients are completely dissolved. Stir the mascarpone into the still warm buttermilk.
  4. Remove the woodruff. Add the buttermilk to the other mixture.
  5. Whip the cream until it is stiff and carefully fold in the buttermilk mixture.
  6. Smoothly spread the cream and buttermilk mixture on the cooled-down cake.
  7. Leave the woodruff cake to chill for at least 5 hours.

To make the woodruff cake

  1. Whip 150 ml cream until it is stiff.
  2. Apply a thin glaze of whipped cream around the outside of the woodruff cake and gently press on the cake crumbs to cover half of the cake. Pipe the remaining whipped cream onto the cake in dabs. Finish by spraying the strawberries with cake glaze and put them on the cake, followed by the woodruff and daisies.


Products used

Sheet Vegatin
Sheet Vegatin
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Flavouring pastes
Flavouring pastes
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Spray-on cake glaze
Spray-on cake glaze
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Vanilla Pod
Vanilla Pod
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Colouring Pastes
Colouring Pastes
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