This recipe is perfect for people which love to make crusts and cream for cakes at home.

Cook time: Crusts: 6:45h.
Cream: 45 min.
Cake time: 10 min. + 2h. in refrigerator
Difficulty: Not too tricky


  • 2 eggs
  • 1 cup of brown sugar
  • 1 cup of einkorn flour
  • 1/3 tsp baking soda
  • vanilla extract

-          Cream:

  • 500 g sour cream
  • 1 cup of sugar
  • 3 tbsp. gelatine
  • strawberries
  • kiwi


  1. Mix the eggs and the sugar until the mixture becomes foamy.
  2. Add the einkorn flour, baking soda and vanilla.
  3. Pour the mixture into a well-oiled and floured baking tray.
  4. Bake the crust at 180 degrees for about 30-35 minutes.

-          Cream

  1. Dissolve the gelatine in ½ cup of cold water.
  2. Let it sit for 30 minutes and in the meantime mix the sour cream with the sugar.
  3. Make a water bath at a low temperature for the gelatine to dissolve completely. Stir continuously. Do not let the water boil.
  4. Slowly add the dissolved gelatine into the sour cream mixture, while stirring continuously.

Assembling the cake:

  1. Crush the crust into pieces and spread half of them on the bottom of a cake pan.
  2. Cover with a layer of halved strawberries and kiwis.
  3. Spread a layer of cream.
  4. Repeat steps 1, 2 and 3.
  5. Decorate the cake with strawberries.
  6. Leave the cake in the fridge for at least 2 hours. Serve cold.
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